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.
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… : ^ (
-
…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.
Salt? Salt.
-
…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’m a slut for rosemary and garlic, with paprika being my go-to for more robustly flavored dishes. Herbes de Provence is a nice blend as well, if you like those, but it is on the lighter side. Good for chicken salad and whatnot
-
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.
i’ve been working my way through my greek fry mix (1 part black pepper, 2 parts kosher salt, 2 parts garlic powder, 4 parts dried oregano, add feta after cooking if you want) and berbere spice (bought it from the good spice store in Berkeley) on my popcorns. also churrocorn has been delightful (equal parts brown sugar and butter plus 1/2t-1t i really don’t measure that closely cinnamon, mix that in, salt as regular). i would be unsurprised if whatever grave marker i get includes an air popper as i currently have 3 (only one is broken and i aim to fix it) and a whirly pop. in short, movie night is at my place.
-
Interesting. You might be right. The whole “does x taste the same to me as it does to you” question is fascinating, and I hadn’t thought about it here. For me, jarred garlic lacks a bit of the bite and spice of fresh garlic, and tends to be weaker after cooking, but I don’t associate it with any sour flavor. Basically, it’s “rounded-off” garlic to me.
Now I’m curious how you experience powdered garlic. That tastes even less strong to me than jarred, and maybe slightly processed, but I wonder if that has a stronger effect on your palate.
I love garlic powder. No weird tastes for me there. But it doesn’t ever, ever replace fresh garlic where fresh garlic is called for.
It’s kind of like dill pickle chip powder and dill pickles. Both great, very different uses!
-
…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.
- Cheese
- Oregano
- Black pepper
- Red pepper
- Basil
-
i’ve been working my way through my greek fry mix (1 part black pepper, 2 parts kosher salt, 2 parts garlic powder, 4 parts dried oregano, add feta after cooking if you want) and berbere spice (bought it from the good spice store in Berkeley) on my popcorns. also churrocorn has been delightful (equal parts brown sugar and butter plus 1/2t-1t i really don’t measure that closely cinnamon, mix that in, salt as regular). i would be unsurprised if whatever grave marker i get includes an air popper as i currently have 3 (only one is broken and i aim to fix it) and a whirly pop. in short, movie night is at my place.
Good stuff. I usually add some kind of oil or fat to a bowl and add kernels to pop in the microwave or I do it on the stove with a pot. Would love to get an actual popper though. And hell yeah. We know you have good taste in food, but what kind of movies are you partial to?
-
Good stuff. I usually add some kind of oil or fat to a bowl and add kernels to pop in the microwave or I do it on the stove with a pot. Would love to get an actual popper though. And hell yeah. We know you have good taste in food, but what kind of movies are you partial to?
oh so i had a friend who was a filmmaker in high school, actually got a few films published (I am known in the cinema world by my uncredited forearm that was on one of the scenes, also was behind the camera for half of a short but again uncredited. high school, right?), and we got into Weird Shit. like we had an Ed Wood marathon night (which is the only time we ever stopped a film because it was too bad). If you can tell it’s a labor of love, i’m in no matter the genre. For some silly reason I still haven’t seen Silence of the Lambs so that’s up next. If it has Sam Rockwell, LaKeith Stanfeld, Steve Buscemi, Vincent Price, Peter Lorre, Carey Grant, Jennifer Coolidge, Judy Greer, or Audrey Hepburn you don’t have to tell me anything more I’m in. If it has just one shot that looks like great art, i’m in. If it’s so stupid we can MST3K it ourselves, I’m in. I love the medium.
-
Salt? Salt.
Allow me to introduce you to this stuff:
100% pure flavor crystals. Start using this stuff instead of salt, it will change your life for the better.
(it’s pure MSG)
-
Does it have any use in vegetarian kitchen?
Fantastic on falafel and pretty much anything you’d add lemon juice to.
-
i like to joke around about tagging, but is there a way to really do it? because that’s a great tag for me
Lemmy does support tagging I believe (at least my browser does). For Summit, you long press a user’s name and one of the options should be to add a tag.
