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/ck/ - Food & Cooking


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File: 2.46 MB, 1400x3782, dwarfbread.jpg [View same] [iqdb] [saucenao] [google]
6071689 No.6071689 [Reply] [Original]

Greetings, /ck/, /tg/er here. I need to know what spices would be used in Cajole and/or Louisiana Creole cooking circa 1920s, BUT ONLY the spices that appear in very few recipes. Bonus points if you can point any out to me that are never or almost never used together.

In return, DWARFBREAD.

>> No.6071695

What is the third steak used for?

>> No.6071705

>>6071695
I don't know. Maybe 'then the other steak' should be 'then the other steaks'?

>> No.6071729

>>6071705
we don't take kindly to idk around here

>> No.6071736

>>6071729
Well, I didn't make the pic, so I can't really comment further except to say that maybe he overestimated how many steaks he could shove into that loaf.

>> No.6071749
File: 392 KB, 983x958, 1397576556976.jpg [View same] [iqdb] [saucenao] [google]
6071749

>>6071736
ok. well I don't much like louisiana style food so I can't help you. Have a bump. its a slow board murricans will show up after work tonight

>> No.6073655

>>6071695
Cooking sustenance, obviously.

>> No.6073672

>>6071695
To eat while you wait for your bread to flatten