A community for people who love to cook!

Bonus if it isn't just mainly carbon-hydrates and if the ingredients don't need to be used immediately (unless the meal itself when done can last for many days).

I'm getting tired of tuna masala spaghetti.

I have a reasonable understanding about how to balance sweetness and acidity. I have a good idea of how much umami to add (as much as possible, duh), and I can add salt to taste. Bitterness I just keep to a minimum.

But when it comes to adding spices, I have not been able to come up with a good method. I find that adding spices to taste is not very effective, because the flavors and spice level changes considerably as the soup cools down or as you mix the curry with rice. I also don't know how to make a spice mix that will blend nicely, and I never know exactly how much to add. I just roll the dice each time and hope for the best.

Is any of you a spice master? I am looking for tips about how to improve my spice game.

It's grassy, but fatty.. quite a strange flavour profile. Has anyone ever sprinkled brown sugar over half an avo and just gone to town? It works sweet as well!

So, what does avocado taste like to you?

I sliced bananas and rolled them in a mixture of cinnamon, honey and vanilla sugar. Then I roasted them in a pan for some time. After that, I put ice cream and liquorice bits. Now this is a good dessert!