Self loathing tampon makes wypeepo seazuning joke
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Yeah, as this woman who got attacked as being racist on Tiktok or instagram or whatever pointed out, those spice mixtures that have a bunch of spices together...shaking that onto your food isn't the only (and this doesn't even need to be said because it's obvious) or even the best way to season your food.
They'll look at a white person who makes a meal who uses all the fresh ingredients like garlic, onion, salt, parsely, paprika, seperately, but because they're not shaking it out from a plastic shaker, we're not seasoning food.
No, that cooking with all those fresh ingredients is the better form of the shaking the dried ingredients onto dishes.
The girl who's a cook pointing this out that when you cook with fresh herbs and spices, that's the seasoning step, so you don't need to shake seasonings on to the food, and when she made that video pointing it out, she got called racist. She never mentioned any race by the way. She just plainly stated that using fresh ingredients is seasoning.
In defense, granulated garlic/garlic powder/pre-crushed garlic/fresh garlic have WILDLY different tastes, as do a few spices listed (paprika in particular. You will not get the same flavor using the fresh ingredient.) and not to mention dried herbs also have a slight variation of flavor as well.
THAT BEING SAID: most of the time when black people say the “ypepo don’t season they food” the literally mean we aren’t using lawrys seasoned salt. Not a joke.
I thought they were talking about Dawn dish soap. Or bleach. Blacks like to wash their chicken for some reason.
When they talk about seasoning they very specifically mean Lawry's Seasoned Salt, with Tony Chachere's Cajun Seasoning as a backup.
Not to be that guy but... I'm gonna be that guy. "Fresh" salt makes no sense. Neither does "dried" salt, I guess unless you're harvesting sea salt. Paprika is, by definition, dried, ground, red pepper. The "freshest" homemade paprika is still going to be dried and powdered. Your store-bought onion/garlic is already "cured" by letting it dry for shelf-life. This is not a big deal because even home-grown garlic is usually cured for the sake of storage. Ever seen a garlic braid? Drying/curing is why those exist.
I want to agree with you in spirit, but parsley is literally the only example you gave where fresh, not dried, is really relevant. Come to think of it, isn't being dried a requirement for something being considered a spice? Fresh herbs are a thing but fresh spices, not so much.
It wasnt necessarily about the freshness, which is true for certain things, but more about if the seasonings are seperated into individual ones throughout the cooking process, then they percieve it as not seasoning because they werent all combined.
Salt is salt, parika is paprika but the point is this talking point comes from the perception that not shaking a spicy shaker onto your food means you dont season your food.
India is probably the top of the chain in terms of seasoned, spicy food and yet you dont see them shaking tobasco sauce and laurys onto their curry.
You don't want to know what's in the curry.