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Laittakaa meemejä tänne.
I'm pretty sure most cooks use spices according to their internal feelings on what contexts the spices work well in. Basically the smell test except they have enough experience with the spice already to just do it in their head. Pretty sure this isn't that unusual.
Blindly following recipes I will never get. How can you be comfortable with depending on a stranger's whims for what you eat ?
I almost always follow a new recipe the first time around to understand what the dish is generally supposed to be. After that, I start riffing off of it to make it what I want it to be. But you gotta know which general direction the dish was originally headed before you can successfully play with it if you're a Home Gamer in the kitchen.
I think that's why some people "can't cook". They treat a dish like a magic potion, where you'll destroy the house if you add 2g too much chilli or something.
Ever been to a restaurant, ate a meal cooked by somebody other than yourself? Pre-made frozen meal? Fast food?
Dont want to sound mean or anything but most people are comfortable with having somebody else prepare a meal, so why is it different when you prepare it but somebody else tells you how to do it?
I just follow my family’s habit , add reasonable amount
Can anyone explain what’s going on in the picture for me?
You just know that bunny fucks
Might even be famous for it.
All cooking is vibes based.
It's baking where you've got to plan it out like d-day.
You guys don't cook by smell?
According to the label? I just checked most of it (GV, McCormick) has no info whatsoever.
The exceptions are spice mixes (rotisserie chicken, old bay) and a single expired bottle of Durkee celery seed (maybe their other spices are like this, but afaik this is the only one we have).
Best I can do is try different spices when sautéing vegetables.
Wait until OP discovers that spices don't always taste like they smell...
And the taste changes with salt, with heat, with boiling, with cold extraction (like an overnight marinade). You really just have to experiment.
Terrible how they decieve us
tried beer for the first time yesterday, thought it would be better than the smell. Nope. Struggled through 3 sips then gave it to someone else 😭 I don't really get alcohol tbh. Ive only had like 3 or 4 drinks but no matter what it is they all taste bad :/
...let me introduce you to single cask-strength malts: one drop, drawn delicately through your lips, let diffuse across your palate by capillary action, that's how i learned to appreciate alcohol for the first time after four decades of not getting it...
...the great thing about cask-strength sipping whiskies is that one bottle can last years if kept properly sealed between pours...
There is soon a great winnowing of craft distilleries coming also. There is a glut of barrels growing in rick houses are we speak and production is dropping. MGP, (probably the largest producer of custom/aged spirits for "craft" whisk(e)y brands in the US), has announced large cut backs in their production. The market share for spirits is declining in the US as the younger customers are swinging away from spirits to other types of intoxicants.
So, the first thing you need to know about alcohol is it's an intoxicating drug. It is a depressant, its short-term effects include reduced inhibitions which in the moment can feel like increased confidence, and overall reduction in physical motor skills, plus a mild euphoria. Also makes your face feel slightly numb. That's most of alcohol's selling point.
Alcohol on its own is rather unpleasant to have in your face. A lot of cocktail culture sprung up around hiding alcohol with other flavorings so they're in any way pleasant to swallow.
You might try something like whiskey and coke, I'd specifically go with American or Canadian whiskies here; scotch doesn't really bring the right flavors for this. There's a reason Jack Daniels or Crown Royal are stereotypes. Vodka can also be a way in; it doesn't bring a lot of flavor of its own so adding it to fruit juices can get you used to booze within familiar flavor profiles. Don't worry about sticking to posted recipes, drop a tablespoon of vodka into a tall glass of orange juice and see what it does, then start upping the ratio.
Get used to that, you may then start exploring cocktails, getting into wine or beer, or neat spirits.
It's a bit of am acquired taste but beers are by far not all created equal. There's a stupid amount of diversity and large differences.
But if you don't enjoy it don't feel the need to force yourself.
Im not usually a fan of alc but I do enjoy rice wine (korean flavored ones) and choya plum wine. Maybe you could try those? They're moreso a sweet alcohol and doesnt have that weird earthy bitter taste imo
I fucking haaaaaaate hops, i hate the smell, i hate the taste, i also hate beer because i can literally smell the fermentation and it smells rotted.
Plenty of other ways to get turnt out there my friend
Beer is definitely an acquired taste. Plus there is a big fad around IPAs lately which are stupidly bitter even by beer standards
It's an acquired taste.
Unless it's an IPA, they're gross and if someone drinks them then I assume they're just suffering to be pretentious.
/s?
As for other booze, just make it like something you like to drink. Fruity vodka and sprite is banging. Rum and coke is a classic. I like creamy stuff so I put vanilla vodka, bailey's, and milk together.
A lot of IPAs are gross. Some are quite good. Bitterness is the most maligned of all tastes. Tons and tons of bitter things that people love and every one of them is a love/hate acquired taste thing.
Grapefruit, bitter melon, bitter black coffee, any sort of bitter beer (IPAs aren’t the only one), heck even burnt sugar!
The biggest problem with IPAs is that crappy/inexperienced brewers use the bitterness of hops to cover up brewing defects. This leads to really gross aftertastes or overwhelming bitterness and only hipsters like drinking that crap.
For a hot minute there near the end of the Obama administration, craft beer was a thing in this country and we had some excellent beers. Then Trump got elected and I haven't seen a craft beer that wasn't an IPA or a token jet black "oatmeal stout" since.
The "craft" part got killed in the commercialization of the genre. So it's become the modern version of Pabst. And there is a contraction of micro breweries at the moment as beer drinkers are slowly learning to pass on all the crap out there.
One of the weirdest takes I’ve ever seen. Bravo and well done for somehow working politics into this!
It's a thing that happened and I'm not sure by what mechanism. 2018, lots of microbreweries and brewpubs most offering a wide variety, by 2021 you've got seven IPAs and one token stout on the menu.
Mostly because they can't be good at all of them. And there were/are a lot of bad brewers out there that don't care about mastering the craft.
We've moved on to sours or IPA/sour combos. I drink them because they are delicious to my palate. Always drank my coffee black even as a kid. I like bitter.
Honestly I fucking hate the term hipster. I'm not hip, I'm a laborer in my 40s. It's just another way for people to divide each other.
Good for you I guess, but why'd the variety have to disappear? I want my ESBs and barleywines back. I haven't seen a locally made wheat beer since before the pandemic.
Because sweet beers are fucking disgusting? Really though you like what you like. I live in a tiny state population-wise in the US. I can drive five minutes to several shops that have 30 different sweet wheat options.
Oh I don’t disagree with you. I’ve looked for decent non-IPA microbrews and have been puzzled at the lack of selection! I just wasn’t aware of the timing.
IPA haters rise up
It's not that I hate IPAs, I don't per se. I've home brewed IPAs for myself even though I prefer ales. The problem started with micro breweries trying to out do each other in seeing just how much hopps could be jackhammered into a beer. And it's turned beer drinkers in pretentious snobs because they have no clue in what the reason is for IPAs to even exist in the first place or even how it's supposed to originally taste.
Considering the majority of flavours we experience are in fact smells, if you can cook by your nose you're usually pretty safe on how the end result will come out.
I'm not a foodie nor a chef but I've been able to break apart and reproduce restaurant dishes just by smelling.
