/ck/ - Food & Cooking

>>12066666
Based and redpilled

>>10983318
We have épluchette de blé d'indes in Québec too. What is wrong with this? It's just a comfy event to socialize with neighbors and have a cold one.

You have changed, /ck/. First /fit/, now you guys... Get about 5 posts in, and the shit stars coming out.

I'm gonna miss you. It has been about half a decade of visiting with you, after all. I wish cooking gains, and freedom from crossboard fuckholes. I leave you with my favorite infographic and I pray for your day of cleansing. Goodbye.

I hope this helps you, some.

The texture of food is important, as well. Putting meats in a marinade to add flavor and break down the muscle can really help. I like using ranch dressing for my chicken breasts, but I recommend you don't use too much, and scrape off the excess. Otherwise, it can be way too acidic. Lemon juice, chopped onions, or a vinegar-based dressing can also work wonderfully. A lot of people also use yogurt.

Food can be used as tools, and it can be really helpful to learn how to utilize what you have.

I might be able to help.

>>9398083

>>8416883
Cilantro. Tastes like soap.

Genetic, I know. I'm a supertaster.

>>8249404
Chili, cumin, coriander, smoked paprika, etc.

>>6347600
What I sometimes do is taste/sniff the food I'm making, then sniff the herb/spice and try to mix them in my head and imagine what it would taste like. Then if I think it might work, I put in a little bit and taste, and try to isolate the change that has occurred in the taste and figure out if it's better or worse.

Or I'll recall what I know the herb/spice goes with and doesn't go with and try to figure out if it will clash based on what I'm using. Like I know basil goes well with tomato but not so much with some of the other ingredients in my chili (eg. oregano) so I leave it out.

I dunno about Allspice but I know coriander goes in curries, and rosemary and thyme are awesome with garlic and onion.

Found this pic on Google out of curiosity, I dunno how accurate it is.