Because no one else in the world uses basic seasoning for cooking...
Posted Feb 1, 2020, 4:07 PM UTC
30441
First of all; Yuck. They need to clean out those nasty ass salt and pepper shakers.
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Maybe they haven't used pepper and salt for so long they forgot about it?
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Yes as we know garlic is only for the pros
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At the risk of gatekeeping, most of these are basic seasoning ingredients that most beginner cooks should have if they're cooking and not adding after the finished product.
The Goya Mojo sauce is the most unique ingredients are the Sozan seasonings. Mojo isn't that hard to make with what they already have. They just need olive oil and citrus juices.
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Also, sometimes you just need salt and pepper, or something super basic like fresh garlic. A really good steak? Salt and pepper, and a good pan. Nothing else (the fat from the steak should be enough, if not a little butter). Want some nice sautéed veg? Olive oil and or butter, fresh garlic and salt (works great when you slightly blanch the veg, nice semi soft inside, toasted outside)! Super tasty!
Nothing wrong with getting some awesome spice in there, it can turn a meh dish into something incredible. But some really good ingredients? You want to bring it out!
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Fresh salt and pepper is amazing and a good grinder is so worth it. But that's absolutely recognizing when less is more and when your dishes are complex.
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Oh totally, honestly just watching cooking shows and trying stuff out at home is so fun and you learn so much.
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spicing your own food is like tier 3 imo. tier 1 is salt and pepper or nothing. tier 2 is buying packets of seasoning ie "chicken seasoning" tier 3 is doing it yourself
4 would be fresh spices i guess
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You guess?
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Squeezable garlic? Wtf
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that was the part that really got me, how does it work? is it a paste? I have so many questions
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It's minced garlic that's minced fine enough in theory not to get caught in the bottle.
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well I guess it’s really not that complicated lol, I’ve just never heard of that before!
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I refuse to accept this as garlic
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It's more garlic than powder garlic or garlic salt. It always adds a fresher flavor if you prefer convenience.
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Likely it's minced garlic. I buy a jar of the stuff because in the long run it's cheaper if not as healthy.
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I see 3 onions and 2 garlics lol
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My sister didn’t season her cooking with anything except salt until she was in her late 30s 😐
I was appalled when she told me that.
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Ugh. This reminds me of pizza night at my mom's house. I hated pizza nights cause she would take a perfectly good frozen pizza and just drown it in spices. The whole thing would be covered in 6 different spices. That thing always ended up barely edible. I cringe thinking about.
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What the fuck??
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Dude. You have no idea.
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I personally use gunpowder.
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Garlic powder AND paprika!? Uh oh...look out y'all we took a wrong turn and ended up in flavortown!
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Literally all you need is Adobo. 🤷🏻♂️
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[removed]
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Dried basil? No. Basil, thyme, chives, marjoram need to be fresh. Dried rosemary will do in a pinch but fresh is better. And where is the za'atar, the sumac, the garam masala?
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I think they're going for more Latino or Cajun cuisine, not so much Middle Eastern. But Middle Eastern spices are to die for. Their loss.
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Oh, Zatar is my Lord and Savior, right next to Pilav of course. Oh oh and bear garlic too, and this one Belarussian spice/herb mix I can't remeber the name.
Don't use only salt pepper and garkic guys
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I use za'atar to give a little zip to my potato salad.
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Niiice
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I honestly don't cook all that much. Fresh herbs would die before I'd get to use a third of them. But I can add lots of flavor to otherwise completely bland dishes with dried versions. The only fresh herb I really use is cilantro, and most of it usually ends up going to waste.
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What I absolutely love about this, is how she's taking a huge dump on other people's cooking, while her own ingredients are literally bottom of the barrel. They (the ingredients and her) are the lowest quality you can get.
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I think by implying that she is “the lowest quality” defeats the purpose of this sub.
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I wasn't even sure what their gender was. All I saw was poor quality ingredients save the Goya.
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Garlic powder? No masterchef here..
Using chopped onion and garlic is always the better option.
I pike using chopped garlic and pureed garlic to thicken sauces. I could also probably just eat whole cloves of the stuff so don't take cooking advice from me unless you're planning a trip to Whitby sometime soon.
garlic is supposedly good for the heart and blood vessels so overusing it isnt all that bad but the longer you cook it the less healthy it is
also its delicious
Oh damn. I'm 24, have hypertension and that's with going full pelt on the garlic.
Don’t forget the empty container of squeezable garlic!
#notlikeothercondiments
It’s useful for dry rubs but almost nothing else