/ck/ - Food & Cooking

my spice cabinet smells like armpits and I love it

>>6996527
Pepper poder, orégano, bayleaf, curry, cumin, cinnamon, ginger root

spices:

paprika
chili powder
cayenne pepper
oregano
bay leaf
cinnamon
thyme
basil
clove

condiments:

dark soy
light soy
mayonnaise
hot sauce
mustard
butter
vinegar

other:

fresh ginger
bouillon (chicken and beef)

I feel like I don't use enough allspice, fam. I only use it on my shitty inauthentic jerk chicken.

I think we all neglect this spice too much tbh.

>>6996551
I only use mine in bechamel and fruitcake. I could stand to use more allspice, too.

Most of them.

Garlic powder (for ease, when something calls for actual garlic I use that), onion powder, paprika, oregeno, basil, parsley, turmeric, cayenne powder, bay leaf, rosemary, cinnamon, thyme.

As with the garlic if I'm going for more style I'll buy fresh herbs / whatever.

>>6996527

marjoram
oregano
fennel seeds
lovage
rosemary
thyme
bay leaves
cumin
caraway
cinnamon (whole and powder)
juniper berries
anise
white and black pepper
paprika (spicy and sweet)
chili (powder and flakes)
cardamom
coriander seed
curcuma
macis
nutmeg (whole)
cloves
allspice
saffron
mustard seed
star anise
savory

ginger root
basil (fresh or frozen, hate the dried stuff)
parsley (fresh or frozen)
coriander (fresh or frozen)

soy sauce
worcestershire sauce
mustard (dijon, mild and sweet)
tomato paste
paprika paste
anchovy paste or whole
ketchup
liquid smoke
vinegar (red wine, aceto balsamico red&white and apple)
oils (walnut, cold pressed olive oil, pumpkin seed oil, corn oil)

those should be most things I try to keep stocked.

>>6996551
Used it last time in a mousse au chocolat - pretty damn nice. I'd think it goes with chocolaty dessert in general rather nicely.

also curry and mashed potatoes

Garlic salt, garlic powder, red pepper flakes, oregano, bay leaf, cinnamon

I live in a year round warm climate so fresh basil, thyme, rosemary, and coriander cilantro on the lanai at all times.

test

Tutorial mode:
-Salt
-Pepper
-Bouillion
-Ketchup
-Yellow Mustard
-Mayonnaise
-Hot Sauce

Easy Mode:
-Garlic Powder
-Onion Powder
-Cayenne/ Red pepper flake
-Parsley
-Oregano
-Chili powder
-Ginger
-Paprika
-Nutmeg
-Coriander
-Vinegar
-Soy Sauce
-Tomato paste
-Olive oil

Intermediate Mode:
-Cumin
-Basil
-Bay Leaf
-Cinnamon
-Tarragon
-Tumeric
-Thyme
-Sage
-Rosemary
-Worcestershire sauce
-Sesame oil
-Dijon mustard
-Pickle brine

That one fucking recipe you use it in and it sits in you kitchen for the rest of your life Mode:
-Mustard powder
-Chinese five spice
-Clove
-Old Bay
-White pepper
-Oyster sauce
-Liquid Smoke
-White/Red wine vinegar

Expert Mode:
-Anchovy paste
-Juniper berries
-Fennel
-Saffron
-Anise
-Mace
-Cilantro
-Truffle oil
-Walnut oil

>>6996580
>Oyster sauce
Is pretty good for a quick stir fry of vegetables

>>6996577
>I live in a year round warm climate so fresh basil, thyme, rosemary, and coriander cilantro on the lanai at all times.
I envy you

>>6996591

good with noodles and soy sauce+sesame oil, but I rarely eat asian food at home.

my favs are probably taragon on shitty white fish and pickle brine in deviled eggs/pasta sauce

>>6996597
>I rarely eat asian food at home.
Right, I keep forgetting I'm an asian in an american website.

>>6996580
>That one fucking recipe

I feel I'd use any and all of those a lot more than just about anything you've got in expert mode. I think I've used mace maybe twice in my life for some dessert or another. We apparently have very different tastes.

>>6996595
I want to start growing some veggies like tomatoes and peppers. Unfortunately I've got birds all year round too. Gotta figure something out.

>>6996580
>one fucking recipe
>mustard powder

u wot m8

>>6996690

british people are not qualified to talk about food.

>>6996527
I always buy whole spices (better flavor generally, keep longer too) and grind them myself in a coffee grinder with a removable, dishwasher-safe steel bowl to prevent aroma transfer between grinds. As such I'll usually only have very small bits of ground spices or homemade spice blends on hand, and then a shitload of whole spices in a cool part of the garage for when I need them. Buy spices from ethnic markets if you can- they tend to be way cheaper and in my experience way fresher, since the turnover is higher. I also grow my own herbs- it's easy as hell and buying fresh herbs is retardedly expensive.

Fresh herbs growing:
Dark opal basil
Genovese basil
Thai basil
Blood-veined sorrel
French sorrel
Spearmint
Lemon Verbena
Thyme
Purple Sage
Rosemary
Tarragon
Bay leaves
lovage
Cilantro
Flat leaf parsley
Greek oregano

Spices on hand:
Green cardamom
Black cardamom (smoked)
Nutmeg
Mace
Sweet paprika
Smoked paprika
Dried chiles (ancho, mulato, pasilla, morita, cascabel, arbol, guajillo, aji amarillo, tien tsin)
Cloves
Ceylon cinnamon
Saigon cassia
Aleppo pepper
Urfa biber
Esplette pepper
Black peppercorns- usually Telicherry
White peppercorns
Pink peppercorns
Saffron
Sancho pepper
Cubeb pepper
Long pepper
Lime leaves
Grains of paradise
Curry leaves
Coriander seeds
Cumin seeds
Allspice
Caraway
Celery seeds
Fennel seeds
Celery seeds
Sumac
Mustard seeds
Mahleb
Star anise
Turmeric
Vanilla beans- Tahitian, Mexican, and Tongan

Usually have fresh ginger, fresh galangal, and a few types of fresh chiles around.

As for condiments:
Soy (light and dark)
Worcestershire sauce
A few types of mustard
tomato paste
anchovy paste
Ketchup
Vinegars (cider, champagne, homemade zinfandel, homemade chardonnay, regular balsamic, aged balsamic, 10yr sherry, 30+yr sherry, rice wine, chinese black vinegar)
fish sauce
Oils (canola, walnut, hazelnut, pistachio, 2 or 3 cold pressed EV olive oils, maybe a few flavored/infused oils)
oyster sauce

There's probably more but eh.

>>6996527

> tfw had to throw out all spices due to grain beetle infestation

shit is wack

anyways

oils/fats: extra virgin olive oil, sesame oil, coconut oil, non-virgin olive oil for frying, butter

liquids: dark soy sauce, balsamic vinegar, cider vinegar, white wine vinegar, red wine vinegar, rice wine vinegar, chipotles in adobo sauce, usually some dijon mustard, tomato paste

sweeteners: brown sugar, honey, muscavado sugar

dried herbs: thyme, oregano, rosemary, estragon

spices: paprika, smoked paprika, mustard powder, garlic powder, onion powder, black pepper, white pepper, cumin, dried ginger, clove powder, chili flakes, cayenne pepper, cinnamon, ceylon cinnamon, anise, cardamom, fennel seeds, probably more

fresh stuff: fresh ginger, garlic, jalapenos, red chili

salt: normal ass salt, the larger flaked salt

>>6996684
What do the birds have to do with it? You can easily grow herbs on your windowsill. Or if it's too dark, you can plant them outside. I had a garden on the roof of the pub I worked at and never had a problem with birds. It's aphids you have to worry about. That a whole list of fungus and parasites.
But never birds.

>pic related
It's my garden back in May

>>6996527
sweet paprika
hot paprika
oregano
adobo
achiote seeds
basil
dill (though mine always sits around forever as i ALWAYS have fresh dill)
cinnamon
rosemary
thyme
vanilla extract
dry mustard
allspice
nutmeg
turmeric
bay leaves
cumin
caraway
tamarind

I also try to have fresh herbs whenever possible, especially cilantro, recao, basil, mint, parsley, thyme, and tarragon. I usually have about three of these fresh at any given time.

as for condiments:
yellow mustard (for guests and a few other purposes)
stadium mustard
spicy brown mustard
dijon mustard
whole grain mustard
hot chinese mustard
mayonnaise
ketchup (for guests, and a very few other purposes)
soy sauce
fish sauce
red vinegar
white vinegar
cider vinegar
rice vinegar
worcestershire sauce
prepared horseradish
sweet relish (for emergencies; I usually make my own)
hot sauces in all colors of the rainbow
tartar sauce (usually make my own)
achiote oil (usually make my own with dried achiote seeds)
olive oil
canola oil
some kind of high-smoke point oil
sofrito
minced garlic (for emergencies)
tomato paste
tomato sauce

Then I kind of just pick up random spices and things as the need arises or fancy takes me. But for emergencies, it never hurts to have onion and garlic powder, jarred minced garlic, mustard of any kind, ketchup, mayo, soy sauce, and dried parsley, thyme, oregano. And some kind of vinegar. Those'll get you through some rough times, my brother.

Red bean paste to make any food spicy.

And I do mean any food.

For those of you who use saffron a lot, what's a couple of good dishes that you like? I love the taste of it but I can't think of anything to make, and I want to use it more often

>>6997732
I wasn't talking about hrbs, I already have those growing, I was talking about the prospect of growing tomatoes and bell peppers. Birds absolutely WILL go after those.

>>6996527
I have a cupboard to myself... my room-mates are welcome to bitch as soon as they stop eating my food.

I always have allspice, cinnamon, clove, cumin, coriander, fennel, paprika, sage, thyme, rosemary, black and white pepper, cayenne, dried hot peppers of some kind (usually one milder and one of the ghost/habanero/scorpion variety), salt, bay leaves, chicken, beef and veg bouillon cubes, white, balsamic, and red wine vinegar, soya sauce, sambal oelek, mustard powder, bitters, and cooking wine of some sort.

>>6996580
>Truffle oil

Really?
If there has ever been such a thing as a "meme food" this surly is it.
I thought that shit was long forgotten and banished for all eternity to the realm of stupid-shit.

>>6998071

>not eat truffle parm fries
>2015

Shiggy

>>6998036
Again, the answer is no they won't. My garden had tomatoes, beans and peppers in it. I have never seen or heard of birds go for vegetables before. They tend to go for fruit, but even that only happens with certain birds. My grandma had a problem with starlings eating her grapes and cherries, but that was it.
Where did you get this information from?
Also, what sort of birds do you expect to go for your veg? Crows? Sparrows? Eagles?

I really can't tell if you're serious about this or just trolling...

>>6996542
Basically this

>>6998175
Pigeons mostly. They're fucking everywhere down here. Mostly I get these tips from friends who have their own small gardens. There are some solutions but none of them seem particularly practical for my place. Hanging CDs putting tacky as fuck strips of foil around.

I might try netting, but I'm not going to put a birdbath or feeder out. These fuckers fly into my place enough as it is.

>inb4 close your windows
I live in a tropical climate, unless it's storming out it's all open air.

>>6998207
Well in that case, sucks to be you anon.

So real talk, I cook pretty frequently, with involved dishes on the weekends and sometimes during the week when I have time, but I feel like I don't go through a huge amount of spices.

How do you handle spices going past their expiration and losing that tasty smell and flavor? Just cook more?

>>6998071
Whats wrong with truffle oil?

I love this stuff. I use it a lot on my fish.

>using dried herbs
>ever

Disgusting

>>6996527

I usually have
>(smoked) paprika
>non-MSG, non-yeast extract broth powder
>a bbq mix
>dried garlic
>dried onion
>dried oregano
>dried basil
>bay leaves
>cumin
>chili flakes
>rosemary
>ground nutmeg

And lots of stuff I use just from time to time.

>>6996570
why do I feel like you don't use most of these?

>>6998323
>cook pretty frequently
>have spices that are expiring or losing flavour
Pick one.
Either that or buy them in smaller batches. It's not rocket science.

>>6996527
Paprika for color
Cayenne powder
Chili powder
Oregano, bay leaf, parsley, basil all in a little garden i have.
turmeric
Cumin
Rosemary (i think i used it to make a roast chicken like a month ago)
fennel seeds
saffron(From a curry i did 2 months ago)
Ginger root
> King MSG
Achote or Annatto for you english speakers.
Allspice
Cardamom
Cinnamon
Nutmeg
Vanilla extract (home made)
Almond extract
Brown sugar

Light Soy sauce
Dark soy sauce
Mirin
Fish sauce
Oyster sauce
seasame oil
fish paste
Honey mustard.
Liquid smoke
Peanut oil, beef tallow, lightly pressed olive oil, EVOO

ran out of wine today

>>6996570

>Look friends, look at my collection of spices, i use them all the time.
>Uses allround spice and ketchup

Douche

>>6998427

>paprika for color
>not possessing smoked Hungarian paprika

Wut...

People really use this for color? I guess goulasch isn't a thing where you live.

>>6996527
Salt, black pepper (telicherry), szechuan pepper, cayenne pepper, aleppo pepper (fucking amazing), paprika, ground mustard, garlic powder, onion powder, coriander, cumin, fenugreek, tumeric, sage, basil, thyme, oregano, rosemary, dill, tarragon, cardamon, cinnamon (saigon), cloves, star anise, vanilla, white sugar, coconut sugar, raw sugar (for tea).

Ketchup, dark soy sauce (or coconut sauce alternative), rice vinegar, apple cider vinegar, mirin, oyster sauce, yellow mustard, sesame oil, extra virgin olive oil, coconut oil, butter.

Fresh garlic, ginger, and onion.

>>6998474
>People really use this for color?

I think this is mostly a north american thing, since so much of the paprika around here is so stale that it is basically flavorless.

I didn't even know paprika was for anything other than looks until I special ordered some fresh stuff.

>>6998616

>special ordered

I buy mine at TJMaxx Homegoods in Poughkeepsie, they stock a wide array of shit because the CIA is 5 miles down the road from there.

>>6998616
Most sold paprika in the United States is mild or even sweet variety. If you want spice you use Cayenne or chili powder.

I mean, beyond what most people have already mentioned, I make a point of keeping Garam Masala in the cabinet.

Put a bit of that shit on a steak with a little salt and pepper. Trust me, you won't regret it.

>>6996605
I'm not Asian and eat oyster sauce all the time, was gonna comment what you said before I read your reply

>>6996771
But.. british people actually use mustard

>>6998427
ACHIOTE? MI PANA!

>>6997529
you're trying too hard

whole oregano
whole basil
whole black pepper
ancho chile powder
new mexico chile powder
cayenne chile powder
whole garlic
any decent vinegar (malt, apple, rice, red wine)
mirin
yellow mustard
dijon mustard
mayonaise
curry powder
garam masala
ground cumin
coriander seed
all natural soy sauce
miso
toasted sesame oil
paprika
cocoa powder (for chili)
liquid smoke: hickory and mesquite
cholula
tobasco
vanilla extract
stevia

>>6998378
the only ones I concede I don't use as often as I'd like are anise and star anise.
Use them mainly for baking and I don't really bake that much anymore. But it's christmas soon, and time for some cookies!

>>6998463
>allround spice
what do you mean?
>ketchup
OK base for some marinades and sauces.
idiotic to make it yourself
still like it for the occasional toasted ham&cheese or sausage.
>But /ck/ said ketchup is shit
well /ck/ talks about pizza and fast food 80% of the time. do you really think they know shit?

>>6998071
got some from a friend.
had a product photo shooting at work with it.
pretty underwhelming stuff.

so, I completely agree

>>6998369
>non-MSG, non-yeast extract broth powder
why don't you like taste?

>>6996527
Star anise
cumin
fennel seeds
sichuan peppers
chili flakes
black cardamom
cinnamon
bay leaves
tsaoko fruit
cloves
goji berries

>>6996531
Die, ciscumin

>>6996551
You type like a complete retard. Stop letting 4chan dictate your lexicon.

>>7002554
Fuck off Edgar.

>>7002558
You know what? How about no. How's that?

>>7002554
how's the water fermenting going?
Any success yet?

Sweet Paprika
Spicy Paprika
Herbes de provence
Chili Powder
Cardamom
Coriander
Anise
Dried Chili
Cinnamon
Curry


Most important: A very high quality salt, preferably in scales. You can get it smoked or unsmoked, but it adds a great finishing touch to any dish.

>>7002570
I forgot Bay Leaves, very important

Chili Pepper Powder

its my own special mix, people with aversions to capsaicin can eat it no problem but it still adds lots of heat.

I make everyone i know a bottle for xmas, shit is usually gone by the the following christmas

>>7002570
And when I say herbes de provence, i mean separately. Sage, Rosemary, Thyme, Lavendar...

>>6996580
>expert
>fennel
>saffron
>anise
>CILANTRO
Someone needs to cook more south Asian. Coriander is intermediate tier at most

>>7002554
I agree

>>6996534
>orégano

spaced

>>6996542
Fish sauce too ya dingus

>>6996570
You don't use lovage yah fag

Charnushka and Grains of Paradise are some of the odder stuff I keep on hand.

Curry

Cayenne

Garlic

Tex Mex

Cumin.

Chili.

A few others I can't remember.

This thread makes me feel my spices are not -that- much out of control..

>>7004796
>Himalayan Pink Salt
>Granulated garlic
Other than that it looks fine.

>>7004840
The pink stuff was a gift. The garlic I use in a dry rub for pulled pork.

But thanks!

>>7004896
Yeah I guess garlic powder/granulated garlic makes sense there, my bad.

The greatest seasoning ever conceived.

Feel free to buy the 'More Spice' version which is not as hot as pic related.

The original version is not spicy enough, basically a seasoning salt.

Chilli pepper
Black pepper
Oregano
Jerk Seasoning

>>7004950
>Jerk Seasoning
Explain.

>>6996551
Stop saying fam. It makes you sound like a retard nigger spic or the stupid vapid white whores who imitate them.

>>7004960
It's a meme you dip

>>7004960
tbh you're a faggot fam

>>7004956
Too lazy to take a pic but its our local seasoning maker's attempt at making jerk seasoning.

I don't cry of sniffle from chopping onions or even cry but even when a use a dash of it I can't help but sneeze uncontrollably. I have it near me right now and you swear I gave a cold.

Anyway it's a mixture of: all Spice, chives, black pepper, garlic, onion, coriander, thyme, cloves, cinnamon, and "other spices".

I never made jerk chicken with it (dispute my love for it) but I can't make any Mexican dish without it.