Vibes based cooking

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Amount is the experience part. Hard, if not impossible, to estimate by smell alone.

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Onion is my favorite expression of these differences. It's completely different between a stew, fresh, pan fried, grilled, or reduced with sugar.

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Cayenne goes on everything

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The human sensory experience is much more varied and foreign to your own than you think. Some can combine flavours in their head, others couldn’t explain a flavour they eat daily unless it was in their mouths at the time.

I’m in the latter group but a supertaster and can tell what it’s missing with a spoonful usually. Couldn’t tell you what the result will taste like but know it’s lacking salt, cumin, herbs, etc. Wee sniff of what you’re going to add as you swallow to confirm.

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Not really it's a "able to cook" meme

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Only for advanced pros

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Black bunny gang

Cethin

Well, cooking normally doesn't require rising. Baking usually does. Knowing how chemicals react and how yeast acts is important. Cooking is mostly just about flavor. You should know about the Maillard reaction and burning, but as long as the flavors are good (and you don't cook something that'll make you sick) then you're going to be fine.

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You learn to associate the flavor with the drug and from there you start to appreciate the intricacies of the flavor. A good bourbon is sweet in the same way bakers chocolate is with a vanillin and other flavors picked up from the wood. Meanwhile a light wheat beer is almost like a bitter bread. Wine is like grape juice but with a lot less sweetness and more depth. And if you really want to get drunk without dealing with bitterness or wine flavors you can always go to mead, which tastes like the honey it once was

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If it doesn't clear my sinuses completely how is it supposed to cure me? Of course it needs cayenne.

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Yeah for anyone interested in trying the more flavor focused hard liquors (I'm a bourbon and scotch lady myself) I recommend starting with just a few drops. The ethanol can overpower everything else until you learn to taste through it, and try to taste for the flavors mentioned. In whiskey you can often taste not sweetness but the reminisce of sweetness and a mild vanilla like flavor, these are from the corn heavy mash and the oak barreling respectively. Scotch should have a flavor reminiscent of a campfire, that's the peat.

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I can't even smell anything well, my taste is very weak, but I know what my kids respond to, and after several years I have a good sense of how much of any spice will work.

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"Measure carefully, friends!" - Chef Jean Pierre on YouTube as he yeets in approximately random eyeballed quantities of everything.

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Steel tariffs did hurt the craft beer industry actually

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I dislike the term hipster in large part because it's a cultural movement that's nearly a decade dead. It was people being kinda annoying about the realization that small scale products and culture tended to be better value propositions than mass produced versions. In 2025 everyone knows that. We all know that some no name restaurant in town is likely better than Applebee's for example. Every gamer knows that a good indie game will likely give you more fun for your money than a aaa game (though the aaa one is more consistently likely to not be terrible).

Calling someone a hipster in 2025 is like calling someone a hippie peacenik for opposing the Iraq war

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Where i am every microbrewery has an ipa, and most have a stout, but from there you get all sorts. Rhinegeist famously does whatever they feel like, which makes them a nice safe bet. I love an Oktoberfest and I'm never hurting for choices in the fall. I also love me an American ale and we've got one brewery that's got one that's gained a fair bit of popularity for good reason.

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That's Frank's

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The Belgian tripel- I'm an alcoholic with good taste and I don't care who knows.

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It's funny that smelling the spices and the food as I cook it to see if they'll go well together is my main method of figuring out which spices to use.

Captain Aggravated

You consider an ESB, an Extra Special Bitter, a sweet beer?