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Adding this to my food blog because why not? 😂 “Celebrating” this absolute mess of a Syracuse game with this mess of a pie. When the crust was falling apart I just added crushed snickers.

#foodie #college basketball #who cares anymore

Also made oatmeal cookies with Ghirardelli’s bittersweet chocolate chips!

#baking #delicious #chocolate chip

Want to restart my baking page after abandoning it for so long! So I’ll start out with these oatmeal raisin cookies I made tonight 😋

#baking #oatmeal raisin cookies #delicious

hayec98

Spaghetti with chili, cheddar cheese, and chives 😋 #nofilter #justgoodlighting https://www.instagram.com/p/CVRMWkkJqgk83meA-dq6KejnV1fZQ2hUdOHbFo0/?utm_medium=tumblr

sodhya-deactivated20181218

This got me dying

the-bitch-goddess-success-deact

who paid for this study bruh

glitteryheaux

it’‘s literally seasoning. that’s it. that’s what make food taste good.

fuckingrecipes

Bro it’s more complex than just ‘ey they used seasoning’

It’s HOW they used seasoning, compared to other areas of the world.

Indian seasoning does this neat color wheel of flavor, fitting a bunch of spices that are very DIFFERENT from each other, to create a huge range of complex flavor.

Meanwhile in Italy for instance, they tend to use flavors that are SIMILAR. For instance, Basil and Oregano, or Sweet fish with Sweet wine. It makes foods less likely to contrast weirdly in your mouth, and it’s the basis of why fancy european people pair red wines with steak and white wines with chicken. Savory with Savory, Light with Light.

But the Indian food steps it up a notch. The research is definitely worth a read.

“ That like flavors should be combined for better dishes—an unspoken but popular hypothesis stipulated by recipe-building in North American, Western European, and Latin American cultures—is an idea essentially reversed in Indian cuisine. “

kittehinfurs

well yes, spices need to not just complement the food but contrast against each other. to get maximum flavour when cooking indian food:

1. use whole spices, dry roast small quantities of individual spices together and then grind them to a powder. balance is what you’re looking for, not just chucking in handfuls of seasonings willy nilly because quantity does not equal flavour when it comes to spicing indian food.

2. whole spices go in the oil first. always. also everything gets fried on its own before it’s chucked into the sauce/curry. even the curry base is started off by frying onions/ginger/garlic/tomatoes or any combination thereof. basically…FRY THAT SHIT. i don’t know of any regional cuisine in india that uses stock for simmering. frying everything individually is how we add flavour instead.

3. indian food needs to be cooked long and slow for the flavours to really merge. don’t skimp on the cooking time if you can because that makes a huge difference.

thresholdofzero-deactivated2018

This was so enlightening

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I feel a need to mention that the researchers for this study are NOT white, as stated above. They’re Indian. It’s Indian people saying “why does our cuisine work and taste so vastly different than anywhere else in the world?” To quote from the article:

“Researchers Anupam Jaina, Rakhi N Kb, and Ganesh Bagler from the Indian Institute for Technology in Jodhpur ran a fine-tooth comb through TarlaDalal.com—a recipe database of more than 17,000 dishes that self-identifies as “India’s #1 food site”—in attempts to decode the magic of your chicken tikka masala or aloo gobi.”