22 days ago13 points(+0/-0/+13Score on mirror)1 child
Those who do good food are Orientals. But apparently you don't need to have billions of them invade your country as they rape your women, kill and loot your people and drain your welfare.
22 days ago13 points(+0/-0/+13Score on mirror)5 children
White people are just fucking lazy
In reality nons food is just regular European food, overspiced, and made with the lowest possible standards
I made guac with home using morter and pestle, added FRESH spices and FRESH meat of the highest quality (tenderloin) and cut it into small bits, added fresh Portobello mushrooms cooked in olive oil and tiny sliced bell peppers
Added everything in a three grain tortilla made by OG beaners (from spain) and put it in the oven to be extra crispy
Wrapped with baking paper then cut and served
Now while it was the best tortilla i ever made, it was also insanely time consuming
if muttmericans weren't overworked to death they'd actually set aside an hour for cooking and be a lot thinner
21 days ago17 points(+0/-0/+17Score on mirror)3 children
> FRESH spices
there was that one lady who put up a recipe video, used fresh garlic and fresh onion, fresh herbs... and they had the gall to say she didn't season her food.
21 days ago3 points(+0/-0/+3Score on mirror)1 child
Because garlic, onion, and herbs are European seasoning. When nons say "seasoning", they mean spice, specifically the nasty spices that cover up the taste of rotting food.
I keep lots of my herbs in pots by my door ways. That way i pass them every day in or out of my house and mind enough attention to them to pick them when they look good and ripe or water them and keep the herbs replenishing. My herb plants don't like direct sun so on the corner of a roof top or under a soffit works.
So i have mint and rosemary and cilantro and basil right there for the picking
I like to chew the mint leaves. Tastes like spearmint gum but fresh
21 days ago1 point(+0/-0/+1Score on mirror)1 child
I understand you described quality ingredients that were properly prepared, it just doesnt seem time consuming to me, but then again I was a chef for 8 years so I chop chop like a machine.
I usually just keep it super simple, I rotate through different proteins and veg, most often just pan seared, but I also try to go through the list of all the famous dishes from around the world. This past weekend I made Okonomiyaki, japanese savory pancakes with shrimp and bacon. I think my family would say my smoked pork and brisket with all the southern sides are what I'm best at.
I like to add more flavors to the food. So i try to "spice it up" by adding more ingredients. Like you said, hitting more taste buds sending more signals to your brain.
Also brining thick cuts of meat like london broil or roasts adds lots of flavor.
After the Sandra Bernhards and Sarah Silvermans and Amy Schumers of the "comedienne" realm, Leonarda Jonie is a breath of fresh air.