/ck/ - Food & Cooking

[Anonymous No.14272042]

Your "cooking" fucking SUCKS if you don't use a variety of well-blended spices in your dishes

[Anonymous No.14272053]

>>14272042
I spiced ur mums ass last night

[Anonymous No.14272056]

>>14272042
your ingredients suck if you need to obliterate the natural flavours of everything you eat.

[Anonymous No.14272057]

>>14272042
Ive been working on adding new spices to my repertoire lately. Fennel seeds and curry leaves are my most recent additions, they are super useful

[Anonymous No.14272080]

>>14272056
/thread
OP you must live in some third world shithole with spoiled meat, America with watery rubber grocery store vegetables. That's why you have to cover everything with spices.

[Anonymous No.14272084]

>>14272042
Stop smoking or drinking excessively and you might taste the actual food for a change

[Anonymous No.14272091]

>>14272042
I don't blend my spices.
Call the cops.

[Anonymous No.14272135]

>>14272042
>if you don't use a variety of well-blended spices in your dishes
Who doesn't?

[Anonymous No.14272187]

>>14272135
White people, they tend to boil or deep fry things and call it a day

[Anonymous No.14272195]

>>14272042
Depends on what I'm making. Some things (potatoes, breads, duck, pork, aged steak, carrots, parsnip, etc.) are fine with some roasting and some salt. Some things require some gentle nudging with some spices (just about everything on that list can benefit from some thyme, rosemary and shallot for instance), and some things need to be buried under a mountain of ground plant parts (chicken porkolt, jerk pork tenderloin, saag paneer). You should be able to understand a variety of spices well enough to use them effectively, but part of that is knowing not just how, but when.

[Anonymous No.14272202]

>>14272187
>White people, they tend to boil or deep fry things and call it a day

[Anonymous No.14272235]

>>14272042

Your cooking sucks if you don't understand flavour balance and over-season everything to the point where you can't even taste your main ingredient.

Hey look at this chicken with paprika, cumin, oregano, lemon, mustard seed, dill, chives, birds-eye chili, finger chili, scotch bonnet chili, tumeric, corriander, cloves, garlic, onion powder and pepper cooked in a strongly flavoured oil. It tastes of spices, not of chicken. You may as well have just chucked a handful of your spices in your mouth and called it a day.

[Anonymous No.14272246]

>>14272231

Pajeets couldn't even figure out how to make bread rise and prepare their curries (plentiful spices to covered up that rancid meat taste) with shit covered elephant-man hands, pipe down.

[Anonymous No.14272248]

>>14272042
My cooking sucks anyways.

[Anonymous No.14272252]

Indian here.
Its why I can't stand pub food. Every fukn over priced meat based dish taste so bland. Fuck Anglo food. At least the frenchies are better at doing the whole "letting the fresh ingredients shine" philosophy better. And if it werent for based Mediterranean people who have had trade links with the rest of Asia for thpudands of years and know a thing or two about herbs and spices , Europe would a pretty cuisine poor region. No wonder Anglo faggits had to colonise half the world

[Anonymous No.14272253]

>>14272235
your cooking sucks if you can't see that you should have swapped dill and oregano for cinnamon and ajwain or nigella. A little coconut or cream in there, and you've probably got a fairly decent Phall happening.

[Anonymous No.14272254]

>>14272252
Oh you reposted it

Please see
>>14272246

[Anonymous No.14272266]

>>14272253

I just buy fresh, local chicken and add flavours that compliment or amplify the chicken's natural taste.

I cook the chicken with good technique, skin on bone in, so that it is juicy, tender meat. If I want a hotter dish, I'll use a good mix of dried chilis with a little paprika and let the flavours of my good ingredients shine through.

If you need more than 5 ingredients for one dish to make it taste good then you have shit ingredients and bad technique.

[Anonymous No.14272268]

>>14272248
Just add MSG. Don't mind that you'll get disease and hospital visits and costly hospital bills, it makes your food taste good. Who wants to live a long life anyway?

[Anonymous No.14272270]

>>14272056
>I'm too poor to afford chili powder and cumin

[Anonymous No.14272272]

>>14272246
Hey dumb dumb, Europe had the same problem which is why the spice trade got so lucrative. Merchantile asian and middle eastern cultures thrived because for thousands of years, the European elite were spending vast amount of their wealth exporting spices from Asia to cover up the rancid and bland taste of their meat.

[Anonymous No.14272277]

>>14272268
>Who wants to live a long life anyway?
Trust me, I'm 33 and ask myself that every day. Can't wait for another 30 years of wageslavery and lack of sleep. It's just tits.

[Anonymous No.14272280]

>>14272252
Is this how an inferiority complex manifests itself?
With lies about how something which is obviously not bland is described as lacking flavour?

[Anonymous No.14272282]

>>14272272

Hey fucknut, I'm not talking about historic Europe, I'm talking about modern day India with its STILL rancid meat and STILL shit covered hands

[Anonymous No.14272336]

>>14272282
Well, yeah, if you buy meat from the impoverished village butcher whose butchers kitchen isn't getting visited by the local health authorities. But if youre a middle class indian, than you can buy meat that is comparable in quality as youll get in the US. Btw, the indian diaspora are still using spices despite having access to better meat. And white people are increasingly ditching the Anglo bland ways for more spiced up Mediterranean/Asiatic cooking. Using spices today is less about covering up rancid meat than simply adding more flavor to your meats. With the exception of premium cuts with high marbling, most meats benefit from spices and herbs.

[Anonymous No.14272364]

>>14272336

>Comparable with the US

So, rancid?

[Anonymous No.14272436]

>>14272272

[Anonymous No.14272451]

>>14272436

[Anonymous No.14272455]

>>14272042
I am not a street shitter, plenty of dishes can be seasoned solely with the ingredients, no need for you faggy fenugreek or cumin

[Anonymous No.14272506]

>>14272042
Less is more most of the time and street shitter food is garbage.

Proof: Brits slop it up.

[Anonymous No.14272513]

>>14272195
Get a load of this guy...
a PhD dissertation.

[Anonymous No.14272600]

>>14272270
>chili powder and cumin
chili powder is already mostly cumin you spicelet. I don’t keep much around the house, but cumin is one of them. I will buy fresh herbs when I’m cooking something that needs them. If you think you’re a good cook because you cover everything in “spice blends” you’re fooling yourself. Spices are to enhance the natural flavours of food. If you had food that actually tasted good you would understand this.

[Anonymous No.14272606]

>>14272451
to go along with the mud cookies

[Anonymous No.14272614]

>>14272436
Isn't the girl who thought that up Egyptian, thus a literal African?

[Anonymous No.14272827]

>>14272042
haha seasoning salt go brrrr

[Anonymous No.14272898]

>>14272614
She's Indian or something but that picture is ironic since her restaurant failed because she had that shitty $60 fried chicken on the menu. Of course she blamed white people for it.

[Anonymous No.14273007]

>>14272042
>Blended any kind of pepper or chilly into a powder
Fucking plebs

[Anonymous No.14273026]

>>14272042
True

[Anonymous No.14273042]

Things like chicken or pork need spices and herbs. Vegetables can be prepared without that sometimes, doesnt hurt tho

[Anonymous No.14273069]

>>14272042
>mashing every possible seasoning into the same dish
fuck no

[Anonymous No.14273941]

>>14272080
or india where they need to cover up the feces taste