What's the spice you use most?
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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)
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Does it have any use in vegetarian kitchen?
Fantastic on falafel and pretty much anything you’d add lemon juice to.
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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.
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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.
Hell yeah, sounds like a plan. Cool that you got into that btw! I tried coming out with a horror series a while back, but it uh… Led to complications lol
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Hell yeah, sounds like a plan. Cool that you got into that btw! I tried coming out with a horror series a while back, but it uh… Led to complications lol
Oh yeah, it definitely hard to: keep on track, keep everyone’s feelings safe, keep everyone alive, and not go broke, all at the same time. If you don’t mind sharing, what complications did you run into? Do you plan on trying again? What was the project going to be and what’d it turn into? are you still in touch with the cast and crew?
The closest thing we ever made as a series, we all got assigned a project to either give a presentation or make a film for chemistry class. Okay all but two of us. So the group got together, and we planned out a series of “educational filmstrips” that would probably vaguely remind you of “Look Around You” if we’d not been trying to push the envelope of propriety and intentionally making it bad: bad camera angles, bad mic placement, bad lighting, the oldest super 8 film we could find, everything to make it seem filmstrippy. We had to show them in class so we couldn’t be too risqué, but we stomped across the line a few times. We aired a few of them privately (the episodes we made just for fun because those members of the group had a different Chem teacher) and those episodes were intentionally more awful. Fun, but awful. Bad enough that when it got to my episode, the finale, the teacher was sick of them, left the classroom while it aired, and gave me a B for completion (I should have gotten less for completely ignoring the rubric and ripping off Dr Strangelove)
I have to say, making something intentionally bad teaches you a lot about how to make something good. Doesn’t mean you’ll absorb it all, but you do pick up a bit. Couldn’t have done any of it without the friend who was director when it came time to do film tho, he was the one who knew what he was doing. The rest of us were just there to have fun and support our bestie.
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laoganma
I wish I could get fresher jars of that stuff. It definitely has a shelf life. I tried several of the made-in-the-usa varieties and they all suck. Looking at you, J Kenji Lopez Alt’s momofuku chili crunch. Trash. It has no msg or fried soybeans in it!
I want to try out David Chang’s crispy chili. How do you think that compares?
LGM is my fav. I get a new jar about once a month at this point. But I keep it in the fridge after I buy it
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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.
toasting seeds before grinding them is really nice.
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I want to try out David Chang’s crispy chili. How do you think that compares?
LGM is my fav. I get a new jar about once a month at this point. But I keep it in the fridge after I buy it
My problem with LGM is there is no date on the jar. I don’t know when it was made or when it will go bad. So it could have sat on a store shelf for years and taste like rancid cardboard when I first open it.
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…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.
Cinnamon, easily, though cumin is a close-ish second. I put cinnamon in my porridge, in chilli and dahl, on beans, over cornflakes, and so much more.
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…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.
Cumin
I buy cumin seeds in bulk and grind them as needed.
I also use turmeric and ground mustard a lot too.
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…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.
