Stuff you do, even though it makes you a shitty cook
>pour garlic powder on everything, 3x more than they say
>recipe calls for butter, multiply it by 3
>take steak right out of the refridgerator and pan fry it without letting it get room temp
>eat steak immediately after cooking it, without waiting
>a shitty cook
by whose standards?
yours, i pre-empted Culinaly just insulting me by saying it makes me a shitty cook. i don't actually believe this, but i know someone will drop a "american must oversaturate things like a child" or some stupid shit like that if I don't say something like that.
it's a retard filter bro
formalism
I use jarlic. I use soup bases.
>garlic powder
That is only acceptable when you cant get good fresh garlic like when all the garlic in your market has mold
>pour garlic powder on pizza
>some brazillian with moldy garlic "that's not acceptable"
shut it
>>pour garlic powder on pizza
butter and garlic powder on frozen pizzas is great
You are retarded and poor
I think garlic powder is a fundamentally different ingredient with its own peculiar taste compared to fresh garlic. That would be like comparing tomato paste to fresh tomatoes.
I use garlic powder and Kirkland minced garlic simultaneously in almost everything I cook. I ain't chopping fresh garlic cloves every day to be quite honest with you
i buy jars of curry sauce and packets of stir fry sauce because i cant be bothered to make it myself
>jars of curry sauce
Unless you're a Pajeet or have a Pajeeta grandma who's willing to cook for you, making your own curry just isn't worth the effort. The jar stuff plus a few shakes of a masala makes a good enough weekday meal.
>take steak right out of the refridgerator and pan fry it without letting it get room temp
It won't make a difference anyway, 30min or even 1 hour isn't enough to change the inside of the meat that much
>>take steak right out of the refridgerator and pan fry it without letting it get room temp
There's nothing wrong with this. As long as you approach searing a steak with some modicum of understanding as how to control internal temperature you can get an even temperature throughout and good sear.
General stubbornness like if i have too many scallions in the fridge ill put too many scallions in the dish to avoid tossing anything.
The only thing I don't like is the amount of butter and I'm a fat fucking amerimutt. Otherwise, seems fine to me.
>garlic powder
i guess if you're too lazy to use prepare actual garlic then you won't take my advice, but what i've been doing recently is just using entire garlic cloves whenever i can. i crush them and remove the skin and then i just throw the whole thing in the pan. maybe i'll cut them in half if they're too big. but big juicy garlic cloves are pretty good especially in stir-fry type stuff