/ck/ - Food & Cooking

>>12462641
celery soy is more like it

>>12462708
Based

redpill me on celery salt

I only use it for quick and cheap tuna/chicken salad

>>12462749
i would only have it if i made bloody marys

>>12462708
fucking based

>>12462641
Eh, it has it's limited applications where it's a game changer, but isn't versatile enough to be "underrated". Where do you use it aside from the handful of obvious applications already mentioned?

Do yourself a favor: pick up some hot dogs tonight, and top them with minced onion, mustard, and celery salt. You can thank me later.

>>12462775
I use it whenever I fry something. Fried chicken, fired fish etc..

>>12462708
Yes.
YES!

>>12462785
That does sound pretty good.

>>12462806
Sure, but just because you can fry literally anything doesn't make putting it in your universal seasoning blend make it versatile.

>mccormicks

WE DOING IT LIVE, KEEPS IT CLASSY

>>12462823
Then I don't know what you're asking fucktard. I use it on anything I would use salt on. Does that help your infantile understanding you cunt?

>>12462641
>Underrated Spices

>>12462832
>use it on anything I would use salt on
But that's just retarded. Salt goes on virtually everything.

>>12462641
Granulated garlic. Like garlic powder, but just so much better. Almost as good as fresh shit if you're in a hurry

>>12462641
>>12462785
>>12462806
my niggas

Not a spice purrsay but helps bring out the flavors

>>12462641
celery salt is terrible
ground celery seed is amazing in soups and stews, however.

>>12462785
and ketchup.

>>12462775
It enhances pretty much every soup

>>12462809
>m. bison

>>12462641
Its a sign of a terrible cook when they have any spice that is another ingredient combined with salt. Get the individual ingredients so you can actually control the amount going in your food.

>>12462641
For me the most underrated spice is a roux because it can keep your sauces from breaking.

>>12462641
I think clove is pretty underrated. Most people only use it for mulled wine/cider or to stud a baked ham. I like to grind it up and sneak tiny amounts into all kinds of things.

>>12464374
Good man. What do you sneak it into specifically?

>>12464370
>spice is a roux
lol

>>12464374
haha, like what?

>>12464395
>>12464405
Been using it in braised meat dishes, sauces, casseroles, stews, and with vegetables. Small amounts though. It overpowers if you use more than a pinch or two. But the little bit of pungent, citrusy, piney flavor, like a really high note in a fatty flavor just works. Treat it sort of like nutmeg.

I like freshly-grated nutmeg. It's good on French toast. I always add it to mac and cheese. It's also good on ground beef, like when I make moussaka. I use cinnamon, nutmeg, and allspice. It tastes like warmth.

>>12464360
Exactly, that's the secret to my chili recipe is throwing out the McCormick blend packets and using separate McCormick spices xD, i learned this from reddit btw

Cumin is based

>>12462749
I only use it when making fried chicken.

>>12464452
>I always add it to mac and cheese.
I'm having a hard time imagining this would be good. What does it bring to a dish like that?

I love this shit in fried chicken

>>12464360
Agreed, this x100! I have my own artisanal salt mine and grow my own peppercorns, anything else is cheating. How about you?

>>12464374
This. One of my creations is a port wine poached pear empanada. Cloves go in the poaching wine with cinnamon. The end result is just amazing and people always ask what spices are in it because they cant quite figure it out. Pic related

>>12464682
Forgot pic my bad

>>12462641
>>12462806

Publix puts too much in their fried chicken.

>>12464374
It can be good in Indian dishes.

>>12464336
Yeah, celery seed has shitloads of natural sodium nitrate, that scary chemical they use to cure meat but adds a distinct umami flavor. All "organic" cured meats in the US use it to get the ham/bacon flavor when in reality it could be a higher amount of that scary chemical since it will vary much more than lab synthesized.

>>12464688
I would become your friend for the sole purpose of eating those.

>>12464709
People lied to me about Publix. They said their sandwiches are good. Are they good? No. I found out the hard way by eating that slop on more than one occasion and coming to that conclusion.

If herbs count as spices, then thyme and rosemary. Great flavor and versatile.

>>12464860
>rosemary
I feel like rosemary is way to understated to matter in any dish I make so I never add it.

>>12462749
Basically only use it for pickling or chicken soup.

Stop buying McCormick and start buying giant fuckoff packets from Indian stores and filling glass jars

>>12462641
cardamom

>>12462641
celery
>salt
nope
either get celery seed or the newish thing they've come out with, dried celery flakes

>>12464872
Have you ever used fresh rosemary?

>>12465181
this

Celery is the only raw or semi-raw vegetable I actively avoid eating. I assume this isn't even close to that?

>>12464374
> Most people only use it for mulled wine/cider or to stud a baked ham
Also pumpkin pie.

>>12464872
>>12466441
Very much this. Fresh rosemary is a flavor bomb. Foam some butter with a few springs for the last minute and a half of basting your steak.

>>12462708
>Be me
>Fucking livid from any and all interesting topics being derailed by soyjacks everytime into a hurricane of arguing autists
>See this as the first post in the thread
>LOL irl

FUCKING DIE

>>12464622
White pepper on a Sunday roast is God tier.

Also with any gravy

Also with cockles/mussels

>>12464622
>>12468216
How different is white pepper to regular pepper? Is it even in the same genus/family or does it just appropriate the name?

>>12468368
https://en.wikipedia.org/wiki/Black_pepper#White_pepper

>>12468381
Based. For anyone else wondering, it's a more processed version of pepper basically. Here's a description.
>White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week so the flesh of the peppercorn softens and decomposes; rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical, or biological methods.
>Ground white pepper is used in Chinese and Thai cuisine, but also in salads, cream sauces, light-coloured sauces, and mashed potatoes (as a substitute, because black pepper would visibly stand out). However, white pepper actually has a different flavour from black pepper; it lacks certain compounds present in the outer layer of the drupe.

>>12468368
it has a little bit of heat, and none of that fruity pepper flavor. not really sure why anyone uses it, if you aren't using real pepper, kys

>>12464329
>purrsay
anon it's per say

>>12469050
It's per se.

>>12462641
In Belgium with beer they eat cubes of cheese or cured sausage with celery salt and mustard
10/10

>>12469050
maybe anons a cat, check your bipedal privilege, monkey boy