I just saw the best cooking advice I've ever read on /ck/ and think it deserves a thread of its own
Here's what you're gonna do /ck/. Listen carefully because this is very important advice. Lots of people think cooking is all about complicated recipes, big cookbooks and arduous effort. Really it's more of an innate thing.
Learning to cook is much more simple, so pay close attention to what I'm going to say. Are you listening?
Fry an egg and experiment with various seasoning. This will give you an idea of what flavours go well together which is the most important quality in cooking. Fry an egg, cut it in quarter, season each quarter differently. Try one with cayenne and, I dunno, chives? Just experiment with lots of seasoning combinations.
Then fry another egg and repeat the process. Keep frying eggs and experimenting until you get a good idea of what works. You can eat 3-4 eggs in a day, heck you're from /fit/ so probably 6+. If you eat 6 eggs in a day, that's 24 egg quarters, 24 seasoning combinations in a day. You're talkng about 1000 seasoning combinations in just over a month.
At this stage you'll be a spicemaster and what/how you cook wont matter because you'll be better at seasoning than 99% of professional chefs, and this WILL make you a good cook.
What if you try something that doesn't go with egg?
What if you just read up on established good spice combinations?
Spice mixing is like color theory, there's an objective way to balance the different variations of spice/color to produce a pleasing result
Le epin 6 month old pasta
Why is this a copypasta
>>8174871
That doesn't invalidate my question
>>8174871
There are a lot of newfags who pretend this method doesn't work, but it has been well established by professional chefs as a good training method.
CUT MY EGGS INTO PIECES
SALIVATION. NO BREATHING. DON'T GIVE A FUCK IF I WANT MY EGGS BLEEDIN'
>>8174871
An egg is not pasta you dumb fuck
THIS MY LAST QUARTER
Okay /ck/, I need some help. I made a stirfry out of chopped carrots, cauliflower, noodles, pork, asparagus, and lots and lots of spice. Specifically, cumin, garlic salt, creole seasoning, chili powder, and way too much red pepper. I can barely eat the stuff due to the heat. I managed to finish enough for dinner, but I was hoping to pack the rest for lunch tomorrow. Is there any way I could make the spice more bearable? I have about 9 hours before I have to leave, if that matters.
>>8175171
SALT AND PEPPER
>>8175169
Are you legitimately retarded?
>>8176431
Harden the fuck up maybe?
Otherwise have it with yogurt/raita/etc
>>8176453
okay
;_;