Thread 214636280

>>214636280 (OP)
Are you implying southern europeans and the french aren't white mestizo

>>214636280 (OP)
Consuming plants is unnatural

>>214636326
Their brains are destroyed with mould from eating grainsludge slop

>>214636280 (OP)
I only use Rosemary exclusively. Even if it doesn't go with the dish

Salt, pepper, saffron, garlic, turmeric, parsley, basil, rosemary, thyme, dill, oregano, cumin, clove, anise, ginger, laurel, cinnamon...

I systematically put orgeano on my pasta
Thoug occasionally I use thyme instead
Fuck now I'm hungry, but surely I'm not so much of a failure that I can eat pasta at 1:30 AM

>>214636784
>>214636835
>>214636415
you guys are not white

>>214636935
Proof?

>>214636935
What do you put on your pasta then? Pervitin?

>>214636280 (OP)
Anglobros, don't google how Americans pronounce "oregano".

>>214636280 (OP)
>>white people don't use oregano
We don't? Since when?

>>214636968
Oh-ree-gah-no

>>214636968
oh-re-gah-no is how I pronounce it.

ore gahno lime im japanese

>>214636949
sent that kraut fuck flying

>>214636280 (OP)
Brownoids make up the dumbest shit imaginable.

>>214636280 (OP)
>oregano
>check
>it's origan

It's like staple food here, I mean staple herb in the food

>>214636949
i put sauerkraut with pork knuckle

cumin > salt > coriander > black pepper > bay > marjoram > thyme > coriander > basil > oregano > parsley > dill > fennel > mint

in a blind test, can you tell oregano and marjoram apart in your country?

>>214636280 (OP)
yes i do
i grow it

>>214636280 (OP)
Recipe from medieval French age in 14th century :
- Chicken, pork, cheese, herb and spice pie

- Ingredients for 6 people :
Large shortcrust pastry
- Stuffing
400 g chicken breast
400 g pork
500 g fresh bacon
100 g grated Gruyère cheese
3 eggs
1 teaspoon ginger
1/4 teaspoon pepper
1/8 teaspoon cloves
20 g parsley
10 g mint
10 g oregano
salt

>OREGANO

Finely chop the pork and bacon. Chop the chicken into medium-sized pieces or cut it into small cubes.
Mix the chopped bacon with the spices, then with the herbs, eggs, salt, and finally with the cheese.
Add the ground pork and chicken and mix well.
Roll out the dough (1/2 cm) and line the pâté crust molds.
Add the filling.
Press down lightly and seal the pâté crust.
Seal the edges and create a chimney on top.
Bake for about 1 hour: 20 minutes in a hot oven (gas mark 7, 230°C), 30 or 40 minutes in a preheated oven.