W-Welcome back to Cooking with Alice3D, Home Cooked Meal Edition!

Ahh yes, back to back struggling.
This time it's with the onion powder.
I'll learn to open these quicker one day...

vocaroo.com/i/s1Wmej8oSDOd

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Okay.
So this time it's 1 teaspooon of garlic powder.
Much more forgiving than the onion powder incident.
We don't talk about that one.

vocaroo.com/i/s1Lpu4uscwne

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Okay! This time it's just salt and pepper, baby!
Like I said, no suggested amount...other than to taste!

vocaroo.com/i/s04s5E0j0rH6

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Time to mix all the spices together so they make a nice, even rub!

vocaroo.com/i/s0FxeNbAzKHV

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Pat the chicken dry, both inside and out.
I'll spare you the less than nice camera angle that this chicken has...

vocaroo.com/i/s05b63xzUtCN

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Bump for interest.

Put the chicken on the foil rack (or snake) and then set the temperature to HIGH For 4-5 hours, or until the chicken juices run clear and it's reached a safe temperature to eat, which is 165F.

vocaroo.com/i/s0sy7cZTRjrt

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Moving over the the potatoes, pierce them 2-3 times to allow some of the steam to escape, and you keep your potatoes from blowing up.

Hidden within this vocaroo is a little gem of knowledge, to those who choose to listen..
vocaroo.com/i/s0sxgobITh4L (don't try to boil eggs in the microwave, they'll explode)

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Oil up those potatoes like you wish you could some hot womans back.
Then, salt them (not with your tears, no one wants those).
Throw them in the oven for 45 minutes on a foiled baking sheet. Enjoy with butter and sour cream, or load it up. Your choice.

vocaroo.com/i/s0IxTxB0FbNo

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And...voila! Dinner is served. Thanks for joining me, Anonymous! I hope to see you next time

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-tries to bring you tea but is worried it will spill and your lines will smudge- D:

It's f-fine

-is relieved-

That's too lewd brother.

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That's why I'm so shocked!

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regular paprika is also a little more versatile, in my opinion! really good to use for a lot of your cooking.
get a bottle and keep it around your stove, you'll be surprised where you can use it~

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It's d-definitely more versatile, b-but you can't discount that taste!

smoked definitely has its uses! I just think using regular with some fresh cracked black pepper and garlic powder... that's the good stuff right there. you can also add a bit of cumin to get that woody smoked flavor!

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But... This was posted yesterday

-wonders what kind you use?-

It w-was not.

It s-sounds good

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I just keep a cheap bottle of mccormick next to my stove, alongside the pepper and ground mustard!
one of these days I'll have to pull stuff from my shelf, I've got a really nice book that covers spices that work well together

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Pfft! You know h-how taste buds work, j-just apply that knowledge!

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Yes it was. Slow cooked chicken and potatoes. You're also posting too fast to be Alice.

N-no, it was posted on Friday.

And you'd b-be surprised what I'm capable of

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Alice Infinity is long gone

Sorry user

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-has that too. But made the mistake of cheaping out and getting the store brand smoked paprika. It tasted like cigarettes- :

Cigarettes are smoked tobacco

Alice is the fastest.

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M-most likely.

In f-fact....l-let's see if I can get even faster.

How about a whole thread in just 3 minutes?

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for sure! it's just easier to apply the knowledge when you have a flavor dictionary to work with. don't want to buy a few new spices just to find out you don't like it, after all.
how much were you using, and in which dish? it should be pretty smoky and have some heat, if you got smoked paprika.

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S-sounds like a crazy idea me!

Let's see how it plays out:
That's f-fair

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-uses it in a lot of stuff. Finds it has something to do with the cheaper brands. The better stuff has a rich and complex smokiness. Likes paprikash and uses it on a lot of chicken dishes cooked inside to simulate the smoker on cold winter days. Also likes it sprinkled lightly on deviled eggs- :3

Tada! A whole cooking thread in j-just three minutes

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sounds like I won't even try

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-applauds- 0.0

*bows*

Alright, that w-was enough for me, I d-don't work weekends

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- wonders where else you'd use mayonnaise?- 0_o

-and nods, the good paprika is very expensive here. Only gets it once in a while-

thanks, darling

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B-best of luck~

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-sweeps up the thread so it is nice for next time and gets to doing the dishes.-

nnnggrrrgh

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>:|

-just cleaned up the thread and now has poultry bits and feathers all over the places. Shoos you off!-

bamp