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/ck/ - Food & Cooking


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14762595 No.14762595 [Reply] [Original]

What are the rules for when you're supposed to use rosemary vs sage vs thyme? They're so similar. Are they essentially interchangeable?

>> No.14762617

>>14762595
>they're so similar
Are they? Because they seem to have dramatically different flavors.

>> No.14762645

>>14762595
If you are so flavor-blind that you can’t differentiate them then it won’t matter what you use
For non flavorlets then use what you feel is necessary, rules are too general to be useful

>> No.14762660
File: 290 KB, 1200x928, herbs430741.png [View same] [iqdb] [saucenao] [google]
14762660

>> No.14762671

>>14762660
>Oregano
>peppery
Is this meant to be peppery as in black pepper or bell pepper? Its flavor is too sweet to fit either of those labels.

>> No.14762677

>>14762595
https://en.wikipedia.org/wiki/Anosmia
you got covid mate

>> No.14762751 [DELETED] 
File: 127 KB, 750x541, 07683d253498aa0217987e738e5bcf55.jpg [View same] [iqdb] [saucenao] [google]
14762751

>>14762595
I do not eat those things because I am not a vegan and I only eat man foods for strong, self reliant men who understand faith in GOD and personal responsibility. Joe Rogan, the manliest man ever invented, said you shouldn't eat vegetables because it has estrogen and there soon will be more than two genders unlike in the bible. Stupid games stupid prizes that's what my daddy always said.

Nickels worth of free advice kid, you only need one thing with your steak: whisky, done. Put some hair on your chest kid.

>> No.14762754

>>14762595
it really depends on the recipe

>> No.14762763

>>14762671
oregano has a sharp spicy aroma, especially mexican oregano

>> No.14762764 [DELETED] 
File: 982 KB, 2414x4214, Screenshot_2020-08-10 ck - Food Cooking - Search.png [View same] [iqdb] [saucenao] [google]
14762764

>>14762751
One of these days, I'll update your schizospam image, but you haven't posted anything interesting in weeks.

>> No.14762784

>>14762763
I dunno about mexican oregano because I've never used it, but the addition of italian oregano always registers as a very deep, smoothly sweet flavor to me. Unless you are eating the leaves raw, I guess, but who does that?

>> No.14762790 [DELETED] 

>>14762751
Haven't seen this pasta in a while. Still makes me cringe.

>> No.14762810 [DELETED] 

>>14762764
how do you search images like that

>> No.14762816

>>14762595
I use sage in stews, with rosemary & thyme for roasts.

>> No.14762820

>>14762677
My sense of smell works fine. I just have a hard time registering scents on the tongue. For example, I have a very difficult time detecting black pepper unless I crack a peppercorn between my teeth. It's a fragrance that's supposed to carry into your nose through your mouth or something? I dunno about that.

>> No.14762906

>>14762595
Rosemary and thyme always go together imo. Sage is different.

>> No.14762907

>>14762820
oh dear

>> No.14762923

>>14762820
Are you a smoker?

>> No.14762924

>>14762660
I always laughed at the people who claim cilantro tastes bad, but then I read that it's supposed to taste like citrus, and while I enjoy cilantro, the taste is definitely closer to soap than citrus - the roots especially so.

>> No.14762932

>>14762924
why you eating cilantro roots bruh

>> No.14762940

>>14762924
Cilantro tastes more like mint than citris

>> No.14762969

>>14762924
agreed
I like the soapy flavour desu

>> No.14762978

>>14762923
No. It's been like this for as long as I can remember. If I buy whole peppercorns and grind them up with a mortar, they have a very powerful scent if I raise the mortar to my nose and smell. But that scent is very hard to detect on the tongue, it does not translate very efficiently into flavor. It's not like I'm raising each bite of food to my nose and smelling it before I put it into my mouth.

>> No.14762996

>>14762820
That's abnormal in the extreme. Freshly cracked black pepper has a powerful taste. Overwhelming, even.

>> No.14763115

>>14762996
Not to my senses. It's the same with herbs: a powerful scent if I chop/pick them right off the sprig, but one that largely disappears when allowed to cook into the food.