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Elitism is cooking is why I rarely engage with people about it. I violate a lot of culinary "rules" because I just don't like it that way. It is kind of defla
by mywittyname 4y ago
Elitism is cooking is why I rarely engage with people about it. I violate a lot of culinary "rules" because I just don't like it that way. It is kind of deflating to be publicly ridiculed as being ignorant or naive because you use iodize salt, you boil rice like people make spaghetti, you think cast iron sucks, you like drip brew coffee best, or you use flour slurries to thicken soups (I guess some people assume this only works with corn starch). Fuck'm
I use the garlic paste that I find in the Indian sections of the grocery. It's not the best for dishes with raw garlic, like aioli because it's too spicy, but in cooked dishes, it tastes like garlic.
- pteraspidomorph 4y agoI hate garlic and remove it from every recipe, you should see how much hatred that has garnered me over the years.
- giardini 4y agoNow this is the perfect scenario for bringing a packet or two of garlic salt to the dinner party! Everybody's happy!
- pteraspidomorph 4y agoTo be clear, people who eat my cooking enjoy it. I'm a good cook (or so I'm told). It's the food snobs who weren't even there who get offended on principle! But if you really need everything to taste like garlic I wouldn't mind you adding your own at all ;)
- AdamJacobMuller 4y agoThe garlic paste in tubes? Works great. I have a stack of those from Aldi, they make other kinds too, Ginger and a few others. Do I buy and use fresh garlic too? Yes, sometimes, but, if I just want some minced garlic for some dish, it's perfectly fine.
- mywittyname 4y agoI was thinking the Indian stuff in the big jars. Deep is the brand I usually get. https://www.amazon.com/Deep-Paste-Garlic-10oz https://www.amazon.com/Deep-Paste-Garlic-10oz The stuff in the refrigerated tubes is good too. They just run out a lot faster.
- Xcelerate 4y ago> think cast iron sucks If you’re elitist at cooking, you love cast iron. If you’re really elitist about cooking, you realize that it actually does suck. (There are cookware-safe materials that will beat it on any aspect of heat transfer you’re interested in).
- deleted 4y ago[deleted]
- bluGill 4y agoMy religion is Christian. I'm not allowed to make a god out of cookware, text editors, cars brands, or any of that others. Cast iron is cheap and works, so I use it. Maybe whatever else is better, but I'm busy making supper not building storage for another cupboard to store whatever the perfect pot of the day is.
- jandrese 4y agoAre the alternatives as forgiving about cleaning it when you do manage to get something stuck to the surface? I've never found a nonstick surface that can't get a sauce burned onto it. The great thing about cast iron is that if you do have a tough cleaning job you don't have to worry about damaging the surface. At worst you may need to re-season it, but that would be very extreme. Some nonstick surfaces come with instructions telling you not to use metal turners or tongs, that kind of nonsense is just not worth it.
- Xcelerate 4y agoYeah, my cast iron pan is probably the easiest to clean, so I use it when I’m in a hurry. But something like silver/copper/aluminum clad with stainless produces a much more even sear and isn’t too difficult too clean.
- mstipetic 4y agoI just got into watching recipes from Marco Pierre White and he uses basic bouillon cubes for most of his seasoning.