1 year ago23 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
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
1 year ago6 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
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.
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.
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.
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.
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.
1 year ago11 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.
1 year ago12 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.
1 year ago4 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.
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.
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.
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.
1 year ago2 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
1 year ago5 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.
1 year ago4 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.
1 year ago4 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.
*adds chopped onion*
*adds fresh minced basil*
Black people be like, dey b forgettin dey seasonings