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What is your approach to pepper seeds in cooking (chile peppers like Hatch or Anaheim or Poblano, or sweet peppers like Vinesweet Mini or Bell)? Do you try to remove every last one of the fuckers, leave most of 'em in the dish, or try to get most but it's OK if a few sneak in?

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School me on the use of cardamom and cumin.

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One Guy Changed My Pizza Game Forever [17:04]

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Herbs and Spices Cheat Sheet [2800x5000 - 2.6MB]

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Southern Shrimp and Grits Recipe

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Potato Bread With Caraway Seeds [696x542 - 651KB]

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Checked My Feed For Food and Found This - Rumbledethumps [3128x2889 - 811KB]

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Saturday Brunch Medley [3096x4128 - 1.17MB]

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Has anyone been trying new recipes lately?

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Seven Ohio Boys Put Semen, Urine in Food Cooked for Teachers, Say Cops

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Time to ask the real questions

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How Brazilian Chefs Are Using the Fruit That Can Turn Anything Blue

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Guys I have perfected breakfast

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Spinach Balls [4160x3120 - 3.69MB]

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Hungarian Goulash (aka Paprika Nigger's Spaghetti) [4160x3120 - 2.8MB]

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Pumkin cinnamon rolls

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Tonight's dinner; Alfredo with ham. mushrooms, and peas

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Weekend Russian pierogi.

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Mmmm good First time making brisket

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Chopping a carrot - Jamie Oliver's Home Cooking Skills

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Pork Chops [1440x1591 - 365KB]

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Carnitas [4096x3072 - 2.12MB]

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Cooking a chicken in a cast iron dutch oven

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Beef Brisket update

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Sausage and Pepper sandwich [3024x4032 - 1MB]

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