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/ck/ - Food & Cooking

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10768457 No.10768457 [Reply] [Original]

why is indian food so superior?

>> No.10768463

>>10768457
Huh?

>> No.10768465
File: 70 KB, 660x457, IndiaLGBT.jpg [View same] [iqdb] [saucenao] [google]
10768465

>>10768457

>> No.10768468

>not gay but very sensitive

that's my butthole's motto

>> No.10768471
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10768471

>>10768465
not really trying to bait /pol/ shit, I just really love indian food

>> No.10768475
File: 388 KB, 700x960, indiavsfrance.jpg [View same] [iqdb] [saucenao] [google]
10768475

>>10768471

>> No.10768477

Because it's made with whole, sometime plant based, foods and herbs. Not microwaved processed sewage.

>> No.10768482

>>10768457

Because they lived in their own shit, in hot weather without refrigeration. So they had to taint all of their food with aromatic spices to cover the smell of feces and rot.

>> No.10768489

>>10768457
Access to and mastery of spices. Plus being poor as fuck. The best food world-wide comes from poor people that have to make garbage fish and meat taste good.

>> No.10768490

>>10768475
>that poo in loo

kek

>> No.10768498

I can eat and enjoy most any kind of food but eating Indian food is like feeding my soul in addition to my body.

>> No.10768544

>>10768489
People have no idea how wonderful fresh rice, whether it be from India or Thailand, is. The bags of garbage sold here are terrible. Sometimes you can find good stuff in the asian markets that are harvested same year or the previous year. They don't even require sauce or seasoning.

Same with fresh spices. People are used to dried shit of garbage quality that's been sitting around so long everything has evaporated from it. And yes, oils go rancid and flavors disappear from old spices. Dear god it takes like 25 fucking strands of McCormick saffron to get the same color as 3-4 strands of quality saffron and taste is still wrong.

>> No.10768599

>>10768544
high quality basmati is ages dipshit

>> No.10768622
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10768622

>>10768457
I wonder why

>> No.10768707

>>10768599
I'm guessing you meant to say is aged, and even then it shouldn't be more than 3 years old. MAXIMUM.

Even under a year, repeatedly soaking the rice and rinsing repeatedly yields non-sticky rice. Fluff with a fork. Old rice is for incompetent cooks who don't mind flavorless grains.