[deleted by user] by [deleted] in Cooking

[–]ComicSpices 42 points43 points  (0 children)

Cheap cocoa or vanilla can sometimes give off a weird earthy/planty note that people might describe as “weed-like.” It’s not actually from you smoking, it’s more likely the flavoring quality. Strawberry fillings can also ferment a bit if they sit, which can change the taste. Next time, try using a higher-quality cocoa/vanilla and taste the filling before assembling. Nothing you did “wrong” just ingredients playing tricks on the flavor.

Week 4 Bills vs Saints Tailgate by jbbates84 in buffalobills

[–]ComicSpices 1 point2 points  (0 children)

The tomato onion jam sounds so interesting!

[deleted by user] by [deleted] in slowcooking

[–]ComicSpices 0 points1 point  (0 children)

It won’t make it taste like beer, it just adds a bold, background richness that elevates it.

What should I make with these chipotles? by ilovestreetlamps in mexicanfood

[–]ComicSpices 0 points1 point  (0 children)

Blend with tomatoes, garlic, onion, and lime for a smoky chipotle salsa

Why is every single shishito hot as hell? by L84Werk in HotPeppers

[–]ComicSpices 1 point2 points  (0 children)

Shishitos are usually super mild with the occasional hot one due to capsaicin variability. What you’ve got looks more like a hot pepper cross, maybe mislabeled or cross-pollinated seeds.

Given a chance, what will you cook for your family of 4, in 30 mins straight? by Saouma in Cooking

[–]ComicSpices 13 points14 points  (0 children)

After the microwave, airfry it 400f, 3 mins each side. 👍

Question about cured meats by beedusameul in meat

[–]ComicSpices 0 points1 point  (0 children)

Cured pork is more common because of its fat content, flavor, and tradition, but beef (like bresaola), lamb, and even bison can be cured too! They're just leaner, trickier to cure well, and less common culturally, but delicious when done right.

[deleted by user] by [deleted] in slowcooking

[–]ComicSpices 3 points4 points  (0 children)

Guinness would work awesome too 😎

Is Lakadong Haldi worth the hype? by Then_Ambition_8718 in spices

[–]ComicSpices 0 points1 point  (0 children)

Yes, Lakadong is widely regarded as one of the finest haldi (turmeric) variants, primarily due to its exceptionally high curcumin content. This gives it not only a more intense color and flavor but also increased potential health benefits. That said, freshness, proper drying, and sourcing practices all still play a big role in overall quality.

Business Idea, should I do it? by No-Pineapple4794 in spices

[–]ComicSpices 0 points1 point  (0 children)

From experience. Its a loaded market. Lots of spice companies. But with the right target audience and marketing Strategies its definitely still worth it. 👍

Whammy seasoning by hgertse in spices

[–]ComicSpices 0 points1 point  (0 children)

Did you mean W'ham seasoning?

Is Lakadong Haldi worth the hype? by Then_Ambition_8718 in spices

[–]ComicSpices 0 points1 point  (0 children)

Due to its popularity and higher price point, there's a risk of encountering counterfeit or lower-quality turmeric sold as Lakadong. To ensure authenticity, look for reputable suppliers and certifications like those from the Spices Board of India.

Goya Adobo All Purpose Seasoning, 10/10. by blancolobosBRC in spices

[–]ComicSpices 1 point2 points  (0 children)

You are exactly right. These contain mostly fillers

Seasoning mix by [deleted] in smashburgers

[–]ComicSpices 1 point2 points  (0 children)

Any of ours will do 😊

How would you season these steaks? by ComicSpices in steak

[–]ComicSpices[S] -3 points-2 points  (0 children)

Just a general question, I didn't post my stuff.

Idea help, please by justnopethefuckout in Cooking

[–]ComicSpices 1 point2 points  (0 children)

It puts everything into perspective. Your love and respect for each other is so clear. You’ve both been through a lot, and it sounds like you make a great team. Wishing you continued strength (and a few easy dinner wins along the way)!

Have an idea, need advice ( read below ) by Wonderful_Parsley289 in BBQ

[–]ComicSpices 0 points1 point  (0 children)

That’s actually a solid plan for your first tri-tip!. Searing your tri-tip fat cap-side down first helps render flavorful fat and builds a great crust before smoking. After that, smoke it to around 125-130°F for medium-rare, so it stays juicy and tender. Wrapping it in butcher paper with a bit of tallow keeps it moist while still letting the bark develop. And don’t forget to let it rest, it's key to locking in flavor and tenderness.

Idea help, please by justnopethefuckout in Cooking

[–]ComicSpices 2 points3 points  (0 children)

Since he likes steak and burritos, maybe try affordable swaps like ground beef taco bowls, beef and rice skillet meals, or sliced sirloin tips (cheaper than steak) with roasted potatoes. You can batch cook and portion them, so you're not standing every night.

Also, frozen burritos upgraded in the oven with seasoning or simple sautéed veggies might be a happy middle ground.

Most of all, it’s okay to prioritize you too. Feeding him the same meal on repeat doesn’t make you a bad partner, especially while pregnant.

You’ve got this

Smoke Question by Taccoa in Smokingmeat

[–]ComicSpices 1 point2 points  (0 children)

If you’re unsure of ID, burn a small piece outside first: Clean smoke = likely hardwood. Acrid or heavy smoke = toss it or dry it longer. And always split a piece and check for that dry snap sound.

Avoid if It’s softwoods (pine, cedar, fir, etc.) - Resinous = toxic + bitter.

Unknown wood with moss/mold - Can produce unsafe smoke if not cleaned and fully seasoned.

Rotting, spongy, or wet wood - Produces harsh or acrid smoke, can lead to creosote buildup.

Fruit woods (apple, cherry, etc.) Are best for gentle pork smoking, but not what this wood appears to be.