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35
Spice (media.scored.co)
posted 1 year ago by shmuklipoopoo on scored.co (+0 / -0 / +35Score on mirror )
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44 comments:
27
MEGAMAGAULTRA on scored.co
1 year ago 27 points (+0 / -0 / +27Score on mirror ) 2 children
*adds fresh cut garlic*

*adds chopped onion*

*adds fresh minced basil*

Black people be like, dey b forgettin dey seasonings
23
Vlad_The_Impaler on scored.co
1 year ago 23 points (+0 / -0 / +23Score on mirror ) 1 child
It's funny because White people literally sailed around the world trading spices, goods, and getting gold. Niggers were in mud huts eating ants and maggots sticking straw their their nostrils to keep flies away
explosivebuttplug on scored.co
1 year ago 7 points (+0 / -0 / +7Score on mirror )
if not for white people none of the middle east, Africa, or asia would have access to chillis (the Portuguese brought them back in the late 1400s)
TiredDad on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror )
My go to are salt, pepper and a lot of garlic. Sometimes a bit of dried rosemary and thymes. But in general just add a lot of garlic, help warding off vampires too
18
GoldenInnosStatue on scored.co
1 year ago 18 points (+0 / -0 / +18Score on mirror ) 3 children
But Europeans DID use seasonings

they use olive oil, garlic, onion, rosemary, mustard (i.e White people pepper, which is also useful to killing parasites) salt, wine and even honey

they're all spices technically, and we have been using them since the dawn of time
Vlad_The_Impaler on scored.co
1 year ago 9 points (+0 / -0 / +9Score on mirror ) 2 children
It's not to late to plant seeds and start an herb garden now.

GoldenInnosStatue on scored.co
1 year ago 6 points (+0 / -0 / +6Score on mirror ) 1 child
i still do, i grow basil, mint and sage, also hyssop

though to be honest, they get old fast, lately i've been using dried seaweed as a spice (a great source of iodine) and i have to admit its definitely the way to go for oriental dishes
WeedleTLiar on scored.co
1 year ago 0 points (+0 / -0 ) 2 children
Not for me, I love fresh basil.
BlueDrache on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror )
Rosemary.... though my herb garden has a touch of whimsey ... a blue-LED lit clear solar lawn-ornament cross is flanked by two rosemary bushes to symbolize The Holy Mother and Mary Magdalene. In front is a row of lettuce (And with bitter herbs ye shall eat it) ... finally a sweet banana pepper plant and a tomato plant ... just because.

Should probably do a couple of grape vines on the fence and some hyssop.

GoldenInnosStatue on scored.co
1 year ago 0 points (+0 / -0 )
its a great source for lutein
BeefyBelisarius on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror )
Still a few weeks till last frost where I am, but there's a few sprouts I started indoors starting to come up. Hopefully there'll be enough basil this year to make a nice big batch of pesto at the end of summer.
Mellop on scored.co
1 year ago 9 points (+0 / -0 / +9Score on mirror )
Ancient Greece and Rome also spent considerable money and effort on spice imports, mostly from India.

The myth that we wouldn't have spicy food without niggers or Mexicans is laughable.
devotech2 on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror ) 1 child
Medieval european food was actually heavily spiced with local plants, most of which people have long forgotten the uses for. Like spikenard and grains of paradise (the latter of which is actually spicy spicy)

A trend started among nobility to use less and less herbs and spices and that line of thought trickled into the populations in general, and that's also why nobody in Europe uses things grains of paradise anymore.

But european food doesn't have issues with spice. Yeah it isn't gonna use chili peppers and shit because Europe is too cold to grow them, but the only truly "bland" white foods are British food (which became bland because of ww1 and ww2 rationing that entered the culture at large), and yankee american food.

We started liking spices again during the age of exploration, when the trend reversed itself and wealthy people started using spices, and now every country in Europe has regular access to these spices and they use them.

European food has plenty of spices, southern europe uses the most well known and obvious warm weather spices. Like spain, where saffron is used heavily and most homes have it. Northern European cuisine is also very much spiced, but they're different, cold weather herbs and spices. Some dishes are very botanical in Northern Europe.

American niggers only spice their food because of white southerners, and they do it poorly. White southerners still spice our food. I never heard of this stereotype until I ran into chronically online niggers who bitch about it all the time. African food is only spicy because white colonists brought peppers from the Americas to them.
GoldenInnosStatue on scored.co
1 year ago 0 points (+0 / -0 ) 1 child
In most of Africa they grow seasoning (thanks to the White man) so its actually quite abundant for these chimps

as for British food, i absolutely agree their food is bland, tasteless and almost nigger-tier (because its made with the cheapest ingredients they could find)

their cheeses are pretty good though, which puts them like 10 steps above actual niggers in terms of food.
devotech2 on scored.co
1 year ago 0 points (+0 / -0 ) 1 child
Blame Lord Woolton, the man in charge of British rationing during ww2, for British food being pure ass.

He discouraged the use of basically everything except soggy slop for the wartime effort that Britain never had to be in in the first place.

The British people developed Stockholm syndrome and kept doing this anyways even after the war. The rationing itself continued into the late 50s for... reasons.

Historical British food is good. Look at old cookbooks from before the world wars and the recipes are great. Some of the best in the world at the time. They had access to every spice on the planet as well as local herbs and they used all of it.

 WW2 destroyed the entire food culture of Britain, and then they imported millions of browns with their "ethnic cuisine" that, when doctored up and the unpalatable slop left in india, is arguably better than modern British cuisine. This justifies having rape gangs or something like that.

Traditional British cooking only really survives in pastries, cheese, and a couple other dishes. Most of it is dead and gone forever because of ww2. At least in britain. It still survives in the southern US in some forms. Like fried chicken, which is scottish. "Soul food" in general is mostly of English and scottish origin. Macaroni and cheese = english, fried chicken = scottish, collard greens = english, ham hocks = British, gravy = British, mashed potatoes = British, cornbread = British colonists, okra is from Africa, but it's from east Africa. The English cultivated it before niggers. Chitlins = english, and the one standing exception is grits, which is native American. There isn't one nigger food anywhere in soul food and it's British from the ground up besides grits, which isn't black.
cantstopme1 on scored.co
1 year ago 0 points (+0 / -0 )
The british also have some decent sausages, one of the recipes I've tried actually seemed to be overspiced.
11
Brannvesen on scored.co
1 year ago 11 points (+0 / -0 / +11Score on mirror ) 2 children
Spices have historically been used to neutralize pollution and toxicity in the food, it's a primitive solution by shitskins who doesn't give a fuck about good food processing practices.

In the north on the other hand, the nations entire survival depends on ability to store food over several months without risk of destruction, spices were not reliable enough and better methods had to be invented.

Of course, today none of these methods matters as food can be imported allover the world and stored in electric refrigerators and freezers to always have the perfect temperature.

Life was rough back in the days, unless you lived around the Mediterranean area in southern Europe with plenty of food always available and lot's of time to combine different ingredients to find the perfect mix of good taste without relying on strong spices.
12
Butttoucha9k on scored.co
1 year ago 12 points (+0 / -0 / +12Score on mirror ) 2 children
Spices do MUCH more than that. We didn't conquer the world for flavor or preserving techniques. We conquered the world for MEDICINE.

Parsley cleans your kidneys.
Black pepper heals your lungs.
Rosemary and thyme have multiple respiratory and skin benefits.
Cinnamon and cloves are antiseptic and increase blood flow.

Just to name a few. We started eating these things because they saved our lives. We kept eating them because they taste good on chicken.
deleted 1 year ago 8 points (+0 / -0 / +8Score on mirror )
Jennifungus on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 2 children
Exactly. If you practice natural medicine you will know this but you will also know that there are many North American native plants that can be used in similar ways. Even some invasive "weeds" can be used medicinally.
Butttoucha9k on scored.co
1 year ago 6 points (+0 / -0 / +6Score on mirror ) 3 children
Dandelion is an amazing plant. The flowers and leaves can be eaten fresh and help clean the blood and the root improves kidney and liver function.

Mullein clears your lungs.

Catnip is an anti-inflammatory and anti anxiety

Scullcap is a muscle relaxer

Goldenseal is antiparasitic, antiviral, antifungal.

Yarrow helps reduce fevers

Willow bark is aspirin

Yaupon Holly is an indigenous plant with caffeine

Hibiscus(red sorrel calyx) is an immune booster and diuretic

Ginger improves lymph function and removes lactic acid reducing exercise fatigue.

TakenusernameA on scored.co
1 year ago 3 points (+0 / -0 / +3Score on mirror )
Dandelion is IRL Tolkien kingsfoil, every thinks its a weed, but its actually a medicine, a food, and a drink all in one, and if you live in the US it grows without any help. Instead of spraying it with pesticides, we should be farming it and selling it to the rest of the planet.
Jennifungus on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror )
Oh. You mentioned white willow bark haha
Jennifungus on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror ) 2 children
This is long but useful. Here are my loose leaf tea blend ingredients. You don't have to use all of them in each blend. Just use what you can get. They aren't all found in North America but many are and some can be foraged in many parts of the country:
1. Chest, head, respiratory ailments:
Hyssop flowers/leaves, mullein leaves, eucalyptus leaves, slippery elm bark, elderberry, rose hips, dried orange or lemon, beard lichen, echinacea, horehound, pleurisy root, whole cloves, rosemary, oregano leaves, milk thistle, plantain leaves, turkey tail mushroom, elecampagne, lungwort, lobelia, red clover, balsam fir needles, goldenrod, fennel/anise seeds, bayberry, bee balm, black currants, garlic mustard, rose hips, sunflower leaves, violets (viola papilionacea)
2. Sleep aid:
Chamomile, lavendar, passion flower, ginko biloba leaves, valerian root, ashwaghanda leaves, mint, lemon balm, American skullcap, magnolia bark, violets (viola papilionacea)
3. Urinary Tract/bladder:
Horsetail, Cleavers, Uva Ursi leaves/berries, rose hips, dandelion root, ashwaghanda leaves, elderberry, echinacea, nettle leaf, dried cranberry, milk thistle, plantain leaves, horseradish root, dried blueberries, goldenrod, agrimony, dandelion, Joe Pye Weed, spruce leaves
4. Stomach upset:
Slippery elm bark, ginger, mint (any type), butterbur, fennel or fennel seeds, cinnamon bark, raspberry leaves, chamomile, yarrow, licorice root, lemon balm, marshmallow root, plantain leaves and seeds, beech tree leaves, allspice, ashitaba (Angelica keiskei), bayberry, bee balm, black horehound, dandelion, pineapple weed, plantain root, Self Heal, wood sorrel
5. Pain relief:
California poppy, white willow bark, feverfew leaves (make sure they're dried),valerian root, black cohosh, boswellia, ginger, ashwaghanda, turmeric, whole cloves, cinnamon bark, licorice, fennel seeds, arnica, chickweed, fireweed, violets (viola papilionacea)
6. Allergies:
Nettle leaves, hyssop, mullein, horehound, echinacea, butterbur, rose hips, black tea leaves, goldenrod, uva ursi, oregon grape root, goldenrod, Kudzu, plantain root
7. Brain boosting:
Milk Thistle, ginko biloba, sage, turmeric root, ashwaghanda, ginseng, gotu kola, lemon balm, rhodiola rosea root, rosemary, bacopa/brahmi
8. Immune support:
Amla, echinacea, goldenseal, elderberry, turkey tail
9. Dry Mouth: baobab, wood sorrel
10. Migraines: Betony, Feverfew, Kudzu, purslane
11. Fevers: Red Clover, white willow bark, field pennycress, fireweed, Joe Pye Weed, pineapple weed, Self Heal, sunflower leaves, wood sorrel
VolanteEternity on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
Glad someone mentioned kudzu. As someone who lives in the south it's great to know something can be done with such an invasive plant. The reasons you mentioned along with it, like other plants, has vitamin A and antioxidants.
Butttoucha9k on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror ) 1 child
By bears lichen do you mean usnea? If so you should move that into your urinary blend. But use it sparingly. Also use lobelia sparingly as well as goldenseal. They are level 3 herbs - treat like antibiotics dosing is very important. I'd add hibiscus to your urinary blend as well. Add wild lettuce or sows ear to your pain relief blend.

Bacopi is excellent I just started using it. Lions mane is good for brain too.

Cats claw isn't north America but it's one of the strongest immune supports ever.

Yaupon helps with migraines.

Feverfew or yarrow are good for fevers too so is red ginseng.

Your knowledge is good. This is a good list.
Butttoucha9k on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 1 child
Wild lettuce, sows ear, and many others are latex producers so pain relievers
Jennifungus on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror )
Also white willow bark
explosivebuttplug on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
there is also an evolutionary effect to this too, the people from countries with poor sanitation who liked the taste of the stuff that killed the microbes and parasites where more likely to reproduce producing more people who liked the taste of the spices

the technical term for it is evolutionary gastronomy and its a real thoery
WeedleTLiar on scored.co
1 year ago 0 points (+0 / -0 )
Name checks out
MI7BZ3EW on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror ) 2 children
The essence of flavor is MSG and always has been. Japanese call this "umami" and our taste buds are sensitive to it. If you're wondering, MSG is not poisonous and doesn't cause health issues. It is isolated from natural sources. Go buy some from the store and taste it and you'll instantly know what the flavor is that makes food taste good.

The French found out you could create that flavor by browning meat and veggies and then boiling it down. They also found the combination of celery, onions and carrots created that flavor.

Meanwhile, in Japan and Korea, they were using a certain type of seaweed and fish flakes to create a more potent version of the flavor.

The ancient Romans would catch smaller fish, ferment them in salt, and then isolate the juices creating a potent concoction of the flavor called "garum". If you're wondering, the fishermen that Jesus recruited as apostles were almost certainly fishing for fish to be made into garum. There's powerful symbolism in there. The Roman trade network was basically garum, wine and olive oil. Today, you can buy a version of Roman garum as worcester sauce.

Indian food does not have this flavor because they couldn't figure it out. Because they couldn't get the flavor, they had to use a combination of spices. Sometimes you get some of the flavor with sun-dried peppers and such or fermented foods like yogurt and cheese, but it is not as powerful.

Beef has the flavor compared to pork or chicken. Sheep has some of the flavor too.

No, you don't need spices. Spices don't actually bring much to the table except some strange smells and sometimes a little bit of the umami flavor. The people who think they like hot food really like the umami flavor. It's found in a lot of chili sauces, especially ones from Mexico (sun dried peppers and fermenting) and southeast asia (they use fish sauces there.)

Go eat some raw MSG. Once you do you'll understand 99% of what cooking really is.
TakenusernameA on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 1 child
>Today, you can buy a version of Roman garum as worcester sauce.

I knew there was a reason I liked that stuff.
BlueDrache on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
All of Tasting History with Max Miller regarding Garum:

https://www.youtube.com/watch?v=5S7Bb0Qg-oE

https://www.youtube.com/watch?v=woTh70WZ6ao

https://www.youtube.com/watch?v=ICZww0DtQKk
shmuklipoopoo on scored.co
1 year ago 0 points (+0 / -0 )
It's the king of flavour.
ImBillCurtis on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 1 child
Spices are to cover up the shiftiness of your food.
Go carnivore for a month and tell me you crave anything other than fat and salt and I’ll call you a liar.
ApexVeritas on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 1 child
It's one thing I learned when I started cooking for myself almost exclusively, and realized the "fat is bad" mantra is a lie. The more healthy fats I add to dishes, the fewer spices I need for it to taste good. Many dishes just need butter and salt, and taste amazing. Complex dishes with lots of ingredients, get a lot of their flavors from the vegetables and meats used, if cooked right. Any spices added after that just add nuance to the dish. Fat brings out the flavor.
WeedleTLiar on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
Butter pretty much fixes any mistake.
Vulkanian on scored.co
1 year ago 3 points (+0 / -0 / +3Score on mirror )
YES LAWD! TIME TO MAKE DA LOBSTA BOIL!

IF YOU AIN'T SNEEZUN, IT AIN'T SEESUND, NIGGA!

https://www.youtube.com/watch?v=ZKCmABYFQZ0
llamatr0n on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
mace, nutmeg, mustard, sage, rosemary, chives, thyme, bay laurel, cinnamon, paprika, allspice, clove

when you don't know English Cuisine

no more brother wars
deleted 1 year ago 2 points (+0 / -0 / +2Score on mirror )
2016TrumpMAGA on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror )
Had a friend like this. Equated more ingredients with better cooking. His food was beyond horrible.
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