Another question about paprika
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Cheeky — 2 weeks ago(March 15, 2026 01:54 AM)
I am as well
That's why I was so surprised. We're usually on the same page
If we take the time to see with the heart and not with the mind, we shall see that we are surrounded completely by angels ~ Carlos Santana -
Soul_Venom — 2 weeks ago(March 15, 2026 03:38 AM)
Yeah well, I'm not surprized at all.
See, thing is you are only about a 3 on the scale of 'Leftist pieces of ****'
Sam is a solid 10. So much so in fact that I consider it at least 50% possible that "sam" is actually just another conman sock.
Because if it is even theortically possible to reach an
11
on a scale that absolutely positively can NEVER go higher than 10… conman would be the goon-ass twink bastard who did it.
Fuck his mother
Trump is still your President. Charlie Kirk still Wins! -
Lilith — 2 weeks ago(March 15, 2026 12:18 AM)
Well, that's a bummer. It doesn't give the food at least a slight smokey flavour?
Have you ever heard of liquid smoke? It's one of those flavourings you can add to foods to (allegedly) give it a bit of a BBQ type of taste.
"Your emotional state is not my responsibility." – Warren Smith -
Clever Hans — 2 weeks ago(March 15, 2026 12:27 AM)
liquid smoke is kinda gross when compared to the real thing 🤮
so the moral is, don't ever eat real food
regarding paprika; it's made from bell peppers. you can even make your own by drying them. you can use sweet peppers or not. you can roast them, or not. you can add whatever profiles you like. and they do not have to be from hungary -
Tits Malone, PI — 2 weeks ago(March 15, 2026 12:40 AM)
I have liquid smoke, but have never used it. I don't cook very much.
Maybe I don't put enough paprika in the food. I bought the smoked version for a French fry recipe that called for that and malt vinegar.
Donna/LadyGigi Savige needs to sit her ass down! -
Lilith — 2 weeks ago(March 15, 2026 12:56 AM)
I used it once and absolutely hated it! I may have added too much, too little, or just didn't use it right, but it tasted more like chemicals than giving anything resembling a "smoked" flavour.
One of the reasons I use paprika a lot with baking certain foods, is that
that
is what actually provides a toasty, sweet and almost caramelized taste and texture.
"Your emotional state is not my responsibility." – Warren Smith -
Tits Malone, PI — 2 weeks ago(March 15, 2026 12:59 AM)
Maybe I'm not using enough of it. Usually I'll just sprinkle a little bit on deviled eggs or french fries. I don't really even taste it.
How much of it do you use in a recipe?
Donna/LadyGigi Savige needs to sit her ass down! -
Lilith — 2 weeks ago(March 15, 2026 12:34 PM)
I apply it pretty liberally. It adds flavour but also causes browning and crisping. On my sweet potatoes, it even causes a little caramelization.
"Your emotional state is not my responsibility." – Warren Smith