Lately I feel like I should just make a Mexican spice mix and put it in everything. Less cumin, more types of chili powder, a couple small vidalia onions, a few peppers and I really couldn’t care what you put in it and I’ll be happy. Chicken, pork, beef, goat, I’m sure tofu would by fine by me. In rice, a burrito, taco, enchiladas, anywhere really, fuck out it on a pizza or in a calzone, or a puff pastry, it’ll work out.
Then ginger, cardamom pods and cinnamon sticks.
Missing salt, rookie mistake.
Salt doesn’t change the smell, or at least not that I have ever noticed.
Makes alluims smell better faster?
I wanted a sautéed onion candle so I can get my roommate’s hopes up for a good dinner.
As an aside, why do I feel like this is an alt account with a not-so-similar, yet-still-similar, name?
That’s SatansMaggotyCumfart (or something like that)
😉
Just commented on it in the previous post. It’s alarmingly not-so-similar, yet-still-similar …
This is what I was missing from Reddit. Recognizing a prominent user across tons of different communities makes the fediverse feel warm.
You could do what my old roommate did and microwave an onion on high for 8 minutes. Everything in the apartment smelled like onions for a while.
Throw a fish in there too.
Really win them over with microwave popcorn after the fish.
And turmeric… oniony Fish curry. It would remind me of my countless months living in various extended stay hotels.
…username checks out 😄
Edit: nevermind! I misread Santa as Satan lol
Is this SatansMaggotyCumFart’s alt, or their nemesis?
Both? 🤷
Don’t let your dreams be dreams! Infusing scents should be as easy as soaking the aromatic you want in a carrier oil for a while and then mixing it with a wax!
Just… Don’t yell at me if you don’t get your apartment’s deposit back.
Should I blend the oil and onion together so there aren’t big chunks in it?
I assume it would be the opposite. Use full slices so you can get them out of the oil with a sieve.
Exactly, always strain out. Chunks mean rot and mold.
Chunks mean rot and mold.
I wonder if asafoetida would work instead of onion?
It is a bit different but people unfamiliar likely wouldnt really be able to tell the difference. You’d still want to strain it out probably.
We’ve seen SMCF’s dreams.
They need to stay dreams.
Garlic, onions, and butter are my holy trinity
Should be clarified butter or a a more neutral oil.
Using olive oil for sauteeing isnt the worst but it’s kind of mid. Heat will bring out bitterness and the smoke point is low. Save your olive oil for finishing dishes or using in cool/cooled preparations, where its aroma and fruitiness can actually shine instead of getting dulled by heat.
If you let olive oil get hot enough to hit the smoke point for a sofritto you’re doing it wrong…
You’re still going to get off flavors and waste money in the process.
If the whole Mediterranean region cooks with oil that way they’re not “off flavours”, are they? Then they’re just the flavours of the regional cuisine.
I didn’t say you can’t, I said it’s a bit mid. Most traditional Mediterranean cooks keep two kinds of olive oil- cheap, refined olive oil for everyday frying and roasting, and more flavorful extra-virgin olive oil for salads and drizzling over finished dishes. Regular olive oil is milder and better suited to higher heat, so you’re not burning off expensive aromas. extra-virgin is basically olive “juice” with all the peppery, fruity notes you actually want to taste, so it is best used raw or at low heat. Outside that region, though, most people (at least here in Canada and I would guess the US as well) just have one bottle of extra-virgin and use it for pan frying too, which works okay but is a bit of a waste of its flavor and price.
Right, thanks for clarifying 🙂 I agree, don’t use extra virgin for frying. Still, I don’t think it gives off bitter flavours whatever you do unless you treat it really bad.
In Denmark, we traditionally cook using butter, but I like to use whatever fits the dish I am doing.
My wife was making dinner the other night. As she was getting ready to chop an onion, the 6 year old wandered into the kitchen and commented “That’s big garlic!”
She refused to believe it was an onion. Then she skipped right back out of the kitchen. We just laughed.
4 garlic bulbs, 3 onions and 2 bottles of olive oil, that will entice your neighbor 2 blocks down
I remember reading a comment on here one time that said anytime you’ve got people coming over for dinner, cook some onions and garlic in oil, even if you don’t need them for the meal. The smell alone will both make your guests hungry and also get excited for a good meal (assuming they’re into food).
What meal/cuisine wouldn’t benefit from onion and garlic though? Genuinely asking.
I add at least the powders to probably everything I cook, sometimes even white rice. But I’ve always wondered if I’m adding “wrong” seasoning to a dish when I use them!
(Eta: I also regularly cook with them but usually that’s when the recipe calls for it. I add the powders to browning meat or enhancing sauce etc regardless of recipe I just add them. )
I like the idea.
Also, who’s not into food, people who don’t eat?
Lots of people don’t care about food, it’s just something to make them go from hungry to not hungry. “It fills a hole” is something I’ve heard many times, referring to food. Plenty of people just don’t care. I honestly was like that until I moved out and had to do the cooking myself. Now I can appreciate a home cooked meal or fancy restaurant meal more, but I’m still not a foodie. As long as it isn’t disgusting and it fills me up, I don’t really care. I’ll enjoy a nice meal more than a bland one, but I don’t have a strong feeling about it either way.
Cooking for my dad can be a little annoying sometimes because he’s definitely not a foodie. Many times my mom will make him a nice meal, ask him how it is, and his response is always “yeah it’s good” no matter what. Nowadays she cooks for herself and makes enough for him, because she knows he just doesn’t care, as long as it’s enough to fill him up. And I know a lot of people that are like that too.
I have ADHD and rarely remember the details of a meal. Maybe never.
But I do remember if I enjoyed it, so while I end up sounding like your dad it it is coming from a place of honesty when I say I enjoy something without being able to articulate exactly why or what flavors were in it. I’m also fine eating meh food for sustenance because the experience of eating it won’t even be remembered 30 minutes later, but won’t praise it.
I aim to articulate my thoughts (praise) during the meal, preferably early on, instead of having to recall the experience once its over. It also makes me more mindful of the meal if I try to find things to note while consuming it.
You likely won’t remember to do so, lol, but if you do, try it!
But my.mouth is full from enjoying it right now!
Some "mm mMM mmh MMmm"s might suffice
I wish I could think of food as just fuel.
Silly human brain over here that loves food! Thinks about it all the time. All the time…
Stupid human brains.
Why’d I want my guests to be excited about a good meal? We are having microwaved peas as usual.
Luxury! We’d get a handful of hot gravel before being forced to play two rounds of strict Catan, and we’d like it!
you were lucky to have hot gravel https://www.youtube.com/watch?v=ue7wM0QC5LE
Seems weird. I would hope they get excited over the actual meal without me having to trick them lol.
I’ve long meant to publish a cookbook but since it’s probably not going to happen I’ll share my concept here. It was going to be called “it starts with an onion” About 90% of the dishes I make start this way. Even if a recipe doesn’t call for it, I’ll often just start with some diced onion in oil and then began the recipe. If you have some ingredients around and you are trying to think of what to do with them, envision a Dutch oven or frying pan with some softened salted chopped onions in it and start planning what you will add too it. It’s a solid start to many a meal. Also, don’t underestimate shallots. They are like if garlic and onion had a baby.
It starts with onions,
nice, small and diced,
set the pan temperature not too high
then add some olive oil, you’ll see why,
and then let them sauté until! They’re! Fine!
Amazing, I was thinking of the beat of the song reading the main text and here you are giving me lyrics to go with it before I could even ask or mention.
It starts with onions - weep for their demise!
Their blackened bodies charred centimeters high,
Seal their souls with garlic thrice,
I am a chef and I do not play nice.
Soffritto 🤌
And when you can’t cook at all just throw in some butter and/or bacon at the end and BOOM!..tasty and delicious!
Red onions make you stinky. White onions only ✅
laughs in French
I feel like one of the garlics could be replaced with a shallot.
Objectivley wrong but ok
Who tf are you quoting? Also I’m not wrong about the red onions. Places that use a lot of red onions always make me stink afterwards.
I feel like one of the garlics could be replaced with a shallot.
But then there would be less garlic :(
Butter is missing from this
How does butter smell good?
Butter smells good when cooking something, must be a subjective thing but to me it smells really good.
Maybe in America, not in Spain
And in Dinamarca!
