ITT: culinary red flags

Whats wrong with canned tomatoes? Especially if you get a good high quality brand.

canned sauce != canned tomatoes

Yeah, the only difference is added garlic/onion powder. who cares.

The fuck is this faggot rambling about.

the brand
I will assume you are not American

>the only difference is added garlic/onion powder

That's exactly the problem. Where's the wine? Where are the other vegetables? Was the onion sweated down first (I doubt it was)? Why is it so salty? Why is there sugar in there?

If you're going to use stuff with different ingredients pre-mixed, you just aren't taking much care to produce good food.

>i cooked your chicken medium rare so it'll bleed a little

I'm 'merican
No added salt/sugar. Just water/puree and onion/garlic powder. You can add garnishes as needed.

Oh no! shit is already in there that I was going to add anyway.

Do not reply. Do not give those anons shiny dots under their post numbers.

OK well Hunt's makes the cheapest and worst tasting tomato products

>shit is already in there that I was going to add anyway.

Given that too much is often used, yeah, that's a problem.

Also, I sure as fuck wouldn't be adding garlic powder to my tomato sauce, I'd be using fresh garlic.

that is a buttload of sodium

I probably would not purchase this product for other reasons as well

but if you like it then go for it i guess

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Thank you for the shinies

that last one on the list
it makes anything its put into taste like shit

I used to get V8 Splash at first, then they started putting this in it and I put it down immediately. I could notice the taste, it was horrible.

Even the stuff that has it half and half its noticeable and makes the shit yuck.

Jesus, how in the hell is it permitted to sell that poison as food?

>Extracts and things with chemical denotations are baaaaad!
You're retarded.

I use this shit when I don't want to be bothered making my own sauce.

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This board is full of elitists

not bad

reee I can't handle processed pasta sauce

It's literally all I knew my entire childhood and then one day I did some simple garlic/onion/tomato sauce with salt and spices and it was l at least twice as good as anything I'd ever had

I used to work in produce at Walmart, and an older Indian man started talking to me about the ingredient list of the exact brand of garlic in OP (we didn't have huge jars like this, it was a smaller bottle). He began freaking out because the garlic contained Phosphoric Acid. Except he was thinking like, acid as in it was going to melt his stomach or some shit. Then he went on and on about how much America sucks and how we have too many chemicals in our foods and GMOS and non organics and blah blah blah.

That stuff is fucking horrid, tastes and smells nothing like fresh garlic so convenience isn't even an argument

>Fat free

Shit, really?

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They know how stupid their target audience is.

I experienced a similar thing with ascorbic acid in multivitamins when I worked at a pharmacy.

Only in Sweden...

that's muir glen brand, not hunts

I dont like my fingers smelling like garlic homo.

>Fingers smell of garlic

You're doing it wrong.

>buttload of sodium
>1.8grams
That's well less than a tablespoon of sodium per can using diamond crystal koshering salt. It's probably a teaspoon of fine salt. Please tell me you don't make tomato sauce with less than that, unless you are on dietary restrictions from your doctor.

1.8 grams in 1/4 cup, that's a lot

it is well known that tomato sauce companies add salt and sugar to inferior products to pass them off as tasty

it speaks to its quality, I'm not on a dietary restriction

>1.8 grams in 1/4 cup, that's a lot
>1/4 cup.
I see you're not a math major. You have to multiply the 1/4c by 7 as 1/4cup is the serving size, while I was speaking in context of the whole can.

>sugar
I see no added sugar/hfcs on the label.

Anyone who eats that deserves death immediately.

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>Naturally derived citric acid
As a chemist, I'm slightly triggered by this.

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>2004
>john kerry is running for president
>father starts boycotting heinz ketchup in protest
>hunt's products only
That was a rough year.

sucralose gives me the shits

>Then he went on and on about how much America sucks and how we have too many chemicals in our foods

I love when foreigners complain about our food in a damn Walmart. I work in the bakery section, and this old ass French Canadian dude comes in and bitches about our bread all the time. He always talks about how bread in Montréal is SO much better and the Rye bread we have here isn't even rye, and he can't believe how uncultured we are. Like motherfucker, you are in a Walmart. Nobody goes to Walmart for amazing bread. You go to Walmart for cheap food and convenience, of course the bread is shit you utter moron.

not talking about hunt's dumbass

learn how to follow a conversation on Veeky Forums before you comment again

dumb post by a dumb person

it doesn't NEED to have sugar to be inferior, that is just another tactic to cover for inferior ingredients

French Canadians are always pretentious shitheads.

>Not loving the garlic smell on your hands hours after you're done cooking
Senpai...

You can use this to actually cook good sauce though, nobody is trashy enough to just dump this shit straight on pasta and be done, r-right?

Today I roasted my garlic before mincing it.
Fucking amazing.
Pic Unrelated.

yozoh?

>tfw your shitty $300 dollar a month "efficiency" apartment only has room for a minifridge and the only available counter is occupied by a microwave
I'm basically living in a dorm room, but without all the useful public spaces that come with it. Sacrifices must be made.
And god damnit my poor ass needs to buy something else to put this microwave on.

put another minifridge on top of your minifridge

and then put the microwave on top of the minifridge

then use the top of the microwave as your table

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Please enlighten me senpai

Go back to fairy frog land, Jacque!

>Cooking for inlaws, using their kitchen
>Need some Worcestershire sauce
>Bottle in fridge expired two years ago
>Ok, I'll do a salad
>Greens are half rotten in the fridge
>I doubt they have fresh herbs so what about some rosemary....
>expired in 19 FUCKING 99

She has garlic cloves around her kitchen "as a decoration" but never uses fresh garlic, only that stuff.

>not contadina

ya blew it

ITT: Elitist scumbags

Passing time while waiting for your saturday sysco order to come in?

Don't talk shit about my bacon-cheese, unless you wanna back those words up... With more bacon-cheese.

When you go into a restaurant and see this. Or other signs like Security cameras in use etc

...

That's a flag for the clientele, not the establishment.

That's a green flag to me. I want garbage tier people to be excluded.
No shirt, no shoes... and no japs!

What in the fuck is this...? This is some sort of joke, right?

it's basically blended herbs inside a squeeze tube and preserved in...something. Oil or something. must be refrigerated. the herb ones actually could be worse. they aren't that awful. still a red flag because as soon as you see one you know whoever is cooking is lazy as fuck or is a housewife soccer mom who's 'homemade' tomato sauce is jarred tomato sauce but she adds some of this shit and calls it her own.

FUUUCK

Microwaves aren't make of cardboard. Put a board on top of it and there's a new high counter.

...but you don't need to store garlic in the fridge? So if anything, not buying that shit means you have more space in your mini fridge. I fail to see any downside to using proper garlic.

I have used the chilli paste version in the past because I wasn't using it often and making a small amount yourself from fresh chilli's is fucking awkward.

Microwaves are not important enough to take up the amount of space that they do. Put it somewhere out of the way, you don't need it. Microwaves are amber flags at least. They're so common many people have them around simply because it was there when they moved in. If you actually bought a microwave, that is a red flag.

Warming plates.

I think the garlic is fine, concerned about anything else. Tastes fresher than the garlic in jars.

This stuff is good for certain things that are already oily like dips and bread toppings. Certainly better than dried at least

If your oven doesn't have a plate warmer, you can put them directly in. Just turn it on to 50 degrees Celsius with the plates spread out in there 15 mins before serving. Obviously increase temp and do 4-6 at a time if need be depending on oven size and space availability. Microwave can only warm one plate at a time efficiently and even then it's not very good at it. Not worth the bench space in the slightest.

Alternatively put a stack in some piping hot water in the sink and rack them up close together (not touching) to evaporate-dry while insulating each other. This is the fastest way to warm a large amount of plates in a typical domestic kitchen for like a dinner party or something.

>Celsius

fuck off Yuropoor

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that stuff's pretty good desu

I'm sure the pretentious "cooks" on this board wouldn't be able to tell the difference from a "fresh/homemade" sauce from this

THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST THE BEST

>15 mins

Or I can stick them in the microwave for 1 minute.

where the fuck are you getting an apartment for $300 a month?

dafuq dis mental nigga talkin about

it's antioxydant in itself so you don't need to worry about your garlic

also there is a Mohammedan story that when Satan left the Garden of Eden, garlic appeared where his left foot rested and onion under his right.
hail garlic!
the Talmud recommends it to be eaten on a Friday night.motherfuckers
all hail the garlic

Are you from the EU? I know that in Europe you don't have to differentiate between synthetic/naturally sourced flavorings.

the best deal is the 1 jar...

he overcharges you one or two cents! Its litteraly another shoa Moishes

my parents do

t. flyover trash

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