What's the spice you use most?
-
…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Rosemary salt, as I grow my own rosemary. Also got thyme and sage that I will probably add to it.
-
Most “Italian” spice mixes include marjoram. so unless I’m following a recipe that calls for it I just add it to Italian food.
i will add it to the next red sauce i make (i guess i just decided what i’m having for lunch every day next week, for experiments) and we will see what it does. thank you for the suggestion!
-
i like to joke around about tagging, but is there a way to really do it? because that’s a great tag for me
-
i need some education i thought chaat was something else and the googles aren’t helping. the closest i’m finding is a chaat masala powder. got a link?
That. It’s main flavor component is black salt, which is high in sulfur. It’s delicious. Here’s this too.
-
I heard it had something to do with oxygenating somethingsomething foodscience whatever. Give it a shot and let me know. Science aside, I know it makes damn good garlic bread. I like to toss in 10ml of minced garlic and freeze dried parsley after it is microwaved. Then I stir it up and spread a thick layer on the bread. It comes out just like the best garlic bread from a restaurant.
it sounds like i’ve got some prep to do for date night. good homemade pasta (i just got my hands on some passata, i’ve been looking for it for a month) and this garlic bread, with some nice roasted veg and a fresh caesar salad. then fat dogging for a couple days. sounds wonderful.
i’ve been looking potentially into combining garlic bread with the pioneer woman’s The Bread, which basically a loaf of heart attack. its just a big loaf cut in half, buttered as fuck and then tossed under the broiler until the butter browns. maybe toss on some mizithra as it’s cooling so it melts a touch, get that brown butter/mizithra flavor instead of garlic? I dunno, i feel like i want to take the recipe and make it my own.
-
…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Probably bay leaves. I make a lot of stock at home. I find you can’t really taste bay directly but you notice if it’s not there.
I also use a lot of cumin, coriander, and oregano. Various chili powders. Anchor powder is very nice and not too spicy.
Buying a nice mortar and pestle set was one of my best kitchen investments. Fresh ground spices are a game changer.
-
…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Does salt count as a spice? I don’t think it does. If salt doesn’t count, probably tumeric, ginger or oregano.
-
This probably is gonna give away more info about me than it should (iykyk)
Hatch Green Chili powder. I put a little bit of that stuff in and near everything, except in chili season, where I use fire roasted fresh green chilies instead.
Edit: Autocorrect for->fire
So you’re from Colorado or New Mexico.
-
That. It’s main flavor component is black salt, which is high in sulfur. It’s delicious. Here’s this too.
you have any premade mixes you recommend (i got an indian spice store one town over that’s just in battery range on my bike) or is homemade that much better?
-
…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Savory: Garlic Powder, Onion Powder on almost everything - sometimes even if I am using fresh versions. Sweet: Cinnamon. However I have about 20 spices that I have in high rotation and another 20 for occasional use. I also keep Chives, Flat Parsley, Oregano, Rosemary, Sage, Thyme & Mojito Mint plants.
-
…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Chipotle pepper powder. It’s like smoked paprika and cayenne rolled into one.
-
i like to joke around about tagging, but is there a way to really do it? because that’s a great tag for me
Oh, I didn’t think of that. It depends on the server. I don’t think lemmy servers support tagging, but piefed servers do. Such tags are only displayed to the person making the tag. Piefed servers have issues with displaying post text from the main display and with previewing comments directly under a post, but they display image posts inline … in a buggy kinda way.
If I’m looking for news, I use my lemmy account. If I’m looking for tv/movie stuff, I use piefed … and also get to tag people
-
Oh, I didn’t think of that. It depends on the server. I don’t think lemmy servers support tagging, but piefed servers do. Such tags are only displayed to the person making the tag. Piefed servers have issues with displaying post text from the main display and with previewing comments directly under a post, but they display image posts inline … in a buggy kinda way.
If I’m looking for news, I use my lemmy account. If I’m looking for tv/movie stuff, I use piefed … and also get to tag people
i am hearing better and better things about piefed, but there are people here i like. maybe i’ll have to split time like you.
-
i am hearing better and better things about piefed, but there are people here i like. maybe i’ll have to split time like you.
They’re all part of the fediverse so you see the same content. It is mostly a matter of how you want things to display.
-
you have any premade mixes you recommend (i got an indian spice store one town over that’s just in battery range on my bike) or is homemade that much better?
I like the Shaan brand personally if I’m not gonna home mix. But doing it yourself is massively rewarding. Plus if you get enough of each ingredient that goes into a blend, you have the capacity to make more of that particular blend or other combinations altogether.
-
I like the Shaan brand personally if I’m not gonna home mix. But doing it yourself is massively rewarding. Plus if you get enough of each ingredient that goes into a blend, you have the capacity to make more of that particular blend or other combinations altogether.
yeah, i have a pretty deep spice cabinet (three different cabinet shelves, two drawers of my private reserve, and a 3L bucket of dried peppers in the pantry and that’s just the dry shit, not counting the oils, vinegars, or mustards and hot sauces in the fridge) but that looked like at least 50 bucks to buy everything I’m lacking, or like 5 bucks for a mix to get started and see how much i like it. that being said, we eat a shitton of popcorn and all those different salts…
i feel it’s kind of like BBQ rubs. the stuff you get in the store is good, but the stuff you make yourself is great. (i’ve been doing a lot of central texas style BBQ lately)
-
…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
“Melange” - Spacing Guild Navigator, probably
-
yeah, i have a pretty deep spice cabinet (three different cabinet shelves, two drawers of my private reserve, and a 3L bucket of dried peppers in the pantry and that’s just the dry shit, not counting the oils, vinegars, or mustards and hot sauces in the fridge) but that looked like at least 50 bucks to buy everything I’m lacking, or like 5 bucks for a mix to get started and see how much i like it. that being said, we eat a shitton of popcorn and all those different salts…
i feel it’s kind of like BBQ rubs. the stuff you get in the store is good, but the stuff you make yourself is great. (i’ve been doing a lot of central texas style BBQ lately)
Hell yes, that’s a way to live right there. My favorite blend to put on popcorn is to add curry powder, Greek seasoning blend, and Cajun or Creole blend altogether. It’s perfect.
-
…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
I am lazy, so I had ChatGPT count up for us:
Rank Spice (grouped variants) Mentions
1 Paprika (smoked/unsmoked, hot/sweet) 15
2 Garlic (powder, dried, minced) 14
3 Oregano 8
4 Cumin 7
5 Onion powder 6
6 Black pepper (fresh ground, flakes) 6
7 Cinnamon 4
8 Coriander 4
9 Chili peppers (cayenne, hatch, etc.) 4
10 (tie) Bay leaf, Ginger, Turmeric, Rosemary, Thyme, Cardamom, Sumac 2 each -
I am lazy, so I had ChatGPT count up for us:
Rank Spice (grouped variants) Mentions
1 Paprika (smoked/unsmoked, hot/sweet) 15
2 Garlic (powder, dried, minced) 14
3 Oregano 8
4 Cumin 7
5 Onion powder 6
6 Black pepper (fresh ground, flakes) 6
7 Cinnamon 4
8 Coriander 4
9 Chili peppers (cayenne, hatch, etc.) 4
10 (tie) Bay leaf, Ginger, Turmeric, Rosemary, Thyme, Cardamom, Sumac 2 eachIt did not format correctly… : ^ (
