Am I the only one annoyed at recipes that call for "chili powder" or "curry powder" as if it were a standardized thing 1/2 tsp coriander 1/4 tsp oregano 1/4 tsp cayenne pepper 2 tbsp some spices, whatever
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Replying to @random_eddie
1/ your mistake is in confusing "recipe" ( a pattern) with "recipe" (a mechanistic approach specifying everything down to the proper number of moles of acetic acid and short chain proteins.
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Replying to @MorlockP @random_eddie
2/ the more you dig into it, the more you realize that even if your chili powder was precisely defined in the appendix to be 12 grams coriander, 19 grams oregano, etc., that "coriander" itself is not perfectly defined. Summer harvest or fall? Johnson sweet, or Old Ruby? >
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Replying to @MorlockP @random_eddie
3/ was it grown in high sulphur soil or low? How was the rainfall? When you cut the beef is it semi-frozen, so the cuts are crisp, or fridge temp, so cuts are a big more ragged? How sharp is your knife? Is the pan cast iron or teflon?
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Replying to @MorlockP @random_eddie
4/ etc. etc. etc. So if 90,000 other variables are unspecified, what's the point in nailing down the exact ratio of coriander to cumin? One needs a human in the loop, to taste the cooking as it proceeds and make adjustments.
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Replying to @MorlockP @random_eddie
5/ Use the chili powder you have. Decide if it has enough cumin TASTE (caused by either low cumin percentage or cool weather before cumin harvest, or...). If not, add more. etc.
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Replying to @random_eddie @MorlockP
You can normalize salt to kosher salt -- the Diamond Kosher box tells you how to do it. Also, what's H.S. Paprika?
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salting by measurement is inferior to salting by taste fight me
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