/ck/ - Food & Cooking

you a yt?

>>14096019
Eat lots of fresh fruit, apparently.

>>14096021
yellow tomato? fuck no
>>14096023
its just the pic i had

Don’t, folding space is not worth losing your dick

>>14096385
In the books they are akin to angels with huge wings and shit.

>>14096385
Also I would cut my dick off in a second to become a guild navigator, snot monster in a gas chamber or not.

>>14096019
Lesson one: These are fruit, not spices.

Cinnamon (ground and unsweetened) goes well with literally everything
You cannot name a dish it doesnt enhance

>>14096403
Absolute bullshit.
They were consistently described as looking fish-like. Definitely no angelwings.

>>14096019
Buy a few at a time. I assume you have salt and pepper. If not, start with those. And a cheap grinder>pre ground. Garlic powder (go for the big one, unless you hate garlic). Cinnamon, paprika, parsley, sage are relatively mild, forgiving. Tyme, oregano, basil, celery, mustard can be a little stronger. Cayenne, cumin, cardamom can overwhelm without care.
Jerk chicken recipes can give you ideas on heavily spiced foods with good balance. Honestly, start small, buy just one or two per grocery run because they get expensive quick.

1/2
>>14096019

>>14098244
Here's how I start when I start over:
>black pepper or mixed black/white pepper
>table salt
>garlic powder
These are the Holy Trinity of spices. You can get by with s&p but I consider garlic essential.
Next you need the basic sauces:
>worcestershire
>soy
>hot
You are now at "can buy package sausages and ground beef and vegetables and starches and cook for weeks or months at a bland level. You can make chili, rice dishes, roasts, and buy pre-made dumplings or mixed Asian veggies and have a good meal.
Next:
>Italian seasoning
Look what's in Italian Seasoning:
>basil
>oregano
>rosemary
>thyme
>parsley
If you use Italian seasoning sparingly, it doesnt make everything taste Italian. It adds savory, and you need to learn how to use this combo spariningly. You can make a quick pasta bowl using heavy sauce, or add depth to a simple braised meat with light italian seaoning and tomato paste. Pasta dishes open up.
Next:
>onion powder
>cinnamon
>cumin
>chili powder
You now have the ability to make Mexican, South Asian, and Middle Eastern food to a very basic level. Learn some recipes that use these like Mujadarrah, a ME staple. You should use onions in your cooking which is why onion powder did not come higher on the list.
Next, unpack that Italian Seasoning
>basil
>oregano
>rosmary
>thyme
>sage leaves
Now you are getting into more advanced subtlety on your savory dishes. Learn to use these separately is now getting you to solid life-long spice use.
Next are the final level of must-have spices IMO
>nutmeg
>allspice
>corriander
>parika
>cayenne pepper powder
Now you don't need to buy Chili Powder or Italian Seasoning ever again, as you now have all of the ingredients in your arsenal.

I don't do curry, and I don't specialize in Asian, so those are more advanced spices that you should buy on demand for recipes you want to try out. The above spices will give you a lifetime of use and should be in every home cook's pantry.

>>14098783
>>14096019
2/2
Next you need to buy curry powder, which is what I do, or
>corriander
>cardomon
>tumeric
and
>cloves or ground clove
>ground ginger

You now have about $150 worth of McCormick-quality spices that you have to keep replenishing. You could easily have $500 worth of spices if you buy from your local spice shop, which you need to find. You don't need:
>chili powder
>pre-made rubs
>italian seasoning
>curry powder
>pumpkin pie spice
>seasoning salt
>Mrs Dash
You can now make all of those things yourself, and it's better. McCormick ingredients in home-made pumpkin-pie spice is better than McCormick pumpkin-pie spice, etc.

You also shouldn't just follow this progression. You should be finding recipes which need these spices and advance in stages. Both for expense and so that you learn how to use them. You can now get creative because you've mastered all of these in the recipes you should have waited to buy your spices for. Getting a hair up your ass and want to add cinnamon to your pork-chop rub? I highly recommend.

I am a spicelet and a Poor, but I think this makes my advice eminently practical. You can make practically anything with the above, and you will from then on buy what you need from that speciality spice shop I told you about.

>>14098816
3/2
Ok, I know I don't have
>dill
>celery seeds or salt
>mint

That's because I use those actual herbs from the produce section. This is just like why I didn't list onion powder higher, you should be using those as the plant, not the ground spice anyway. Of those three, celery seeds are the one that you might need as a spice. I can't think of an occassion when Mint or Dill shouldn't be used as the actual herb and not the bottle of spice drying out for years.

Corriander is dried Cilantro, but Corriander takes on enough of a different taste for me in curry to justify as a spice. I don't feel the same about dill and mint, dried and ground they are useless IMO.

>>14098835
Corriander the spice is is actuslly the seeds of the plant you call cilantro

>>14098835
Yeah you're wrong about the coriander bit, dried and fresh coriander are entirely different tastes and have their own respective places in cooking

>>14096019
Enjoy.
https://penderys.com/

>>14098835
Coriander is the seeds, cilantro are the leaves. They're very different hence the different names. Maybe you euros have different names for them but as usual you euros are wrong.

Euros are too jealous about the USA to realize that they're wrong, they're a sad bunch with their merkel crap, very sad indeed.

>>14096240
Bruh how tf are you gonna say thyme is earthy but not turmeric? And I always add a shit ton of bay leaves to pork and beef pot roasts.

>>14098893
When you wrote both pork and beef I got to wondering, do you do those both at the same time or seperately?

>>14098893
It seems as if doing them seperately would be better then both retain their own tastes instead of melding into just one goo.

>>14098887
It's the same name in euro tête de cul, it's coriandre for the whole plant

>>14098883
>dried and fresh coriander are entirely different tastes
That's what I said readlet.

>>14098244
>>14098783
>>14098816
Thanks for the in-depth reply!

>>14098901
I could see it happening for a meatloaf or other mince dish as pork/beef blend is pretty common for that purpose. But pot roast? I don't think you can even cook them at the same rate

>>14096019
uhm... thats fruit, anon