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/ck/ - Food & Cooking

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20072966 No.20072966 [Reply] [Original]

Please stop trying to gaslight people into believing paprika adds any flavor. Color is NOT flavor.

>> No.20072994

>>20072966
Try smoked Spanish paprika. Hungarian is flavourless. Also try not using terms you're not familiar with. Instead of "gaslight", how about using "tricking?"

>> No.20072995

>>20072966
I don't get the hungarian obsession with it desu

>> No.20072999

>>20072994
You're not gaslighting me into not identifying gaslighting

>> No.20073021

>>20072999
You're being irrational. No one here mentioned gaslighting. Are you okay? Do you need help? You seem to be struggling with simple concepts too. Get a hold of yourself.

>> No.20073038

>>20072966
Digits checked!! 66
I can taste it
you cannot
a blind man sees no color or light
claims it doe snot exist
yet he forgets his own condition
you may have a dulled sense of taste or be "blind" (unresponsive) to some flavors
paprika is delicious anon

>> No.20073051

>>20072966
Use more of it, simple as

>> No.20073089
File: 37 KB, 640x591, soi freakout.png [View same] [iqdb] [saucenao] [google]
20073089

>>20072966
>gaslight!

>> No.20073195

If it has an aroma, it adds flavor. Have you ever considered that retards are unable to appreciate subtlety and perhaps you are closer to a retard on the retard spectrum than you realize.

>> No.20073206
File: 298 KB, 1200x1804, chicken-paprikash-5.jpg [View same] [iqdb] [saucenao] [google]
20073206

>>20073051
This is the correct answer. Find a good recipe for paprikash. Shit is, well, kash.

Stock photo is stock

>> No.20073224

>>20072966
SAME WITH TURMERIC

>> No.20073225

>>20072966
Fuck you. Ever since they took away my hot shot I have moved to hot Hungarian paprika for my eggs. It is perfect.

>> No.20073234

>>20073206
Made this last Sunday. OK for a first go around and I have some ideas to make it excellent. Can't wait to try again.

>> No.20073258

>>20073234
Most recipes call for cooking the chicken in the sauce, stew style. Try cooking chicken thighs skin down in a heavy pan with a lid, letting the skin get very crispy (20-25 mins) while cooking the sauce separately. Spoon some sauce on your plate, set chicken on top. I think the well-cooked skin adds a ton.

>> No.20073287

>>20073258
Will try. I did the chicken like this for a bit and then mixed the sauce in to finish.

>> No.20073399

>>20072966
No wings for you

>> No.20073601

>>20073051

this is what i found to work best for soups and stews. i buy the cheap stuff in bags now and just dump a ton of it.

>> No.20073616

>>20073601
I get the pouches from the Mexican section they're like $.79 for 2.5tbs but I should check the bulk spice store