Post by: picote on October 04, 2020, 11:30:03 AM
We use fresh garlic, ginger, cilantro and parsley several times a week. Lots of lemon and lime juice too.
As far as spices, oregano, smoked paprika, and onion powder are the ones we go through fastest. And salt and pepper of course.
Post by: RioG on October 04, 2020, 11:35:55 AM
Wine vinegars.
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Post by: picote on October 04, 2020, 11:40:16 AM
What do you use cloves in Rio? I honestly can’t remember the last time I used cloves!
Post by: RioG on October 04, 2020, 11:42:01 AM
My repertoire is light.
Also pickling spice I should add. I make pickled eggs fairly regularly.
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Post by: witchypoo on October 04, 2020, 11:55:04 AM
smoked paprika
basil
rosemary
cumin
garlic
oregano and or marjoram
bay
lemon
hot mustard
chipotles in adobo
ancho chile powder
gochujang
herbes de Provence
Post by: picote on October 04, 2020, 12:02:28 PM
I feel like I need to be using more cumin in our regular cooking. It seems to be in lots of food I like but don’t cook at home often. What do you use it for regularly?
Post by: radial on October 04, 2020, 12:03:48 PM
http://chrunners.net/forum/index.php?topic=124473.msg3215556#msg3215556
Post by: picote on October 04, 2020, 12:09:40 PM
Vadouvan, a spice blend developed in the part of India that was colonized by the French. It's a fusion of flavors from both cultures. I put it on everything from scrambled eggs to fish to roasted cauliflower.Huh, this sounds interesting. I tend to avoid spice blends, because I usually just make them myself, but it’s nice to have something easy. I just bought the mushroom umami blend from TJs and am trying to figure out how to use it.
http://chrunners.net/forum/index.php?topic=124473.msg3215556#msg3215556
Post by: radial on October 04, 2020, 12:30:02 PM
Huh, this sounds interesting. I tend to avoid spice blends, because I usually just make them myself, but it’s nice to have something easy. I just bought the mushroom umami blend from TJs and am trying to figure out how to use it.
I bought a little bit at first, this brand (https://www.amazon.com/Jansal-Valley-Zahtar-2-4-Ounce/dp/B00BMJR15U/ref=bmx_1/144-9672278-7618818?_encoding=UTF8&pd_rd_i=B00BMJR15U&pd_rd_r=5e2f8889-ad9a-4b4e-8967-f37814a2e739&pd_rd_w=PM7wV&pd_rd_wg=kuuxC&pf_rd_p=04f8298a-a324-416e-a108-788274fceb3a&pf_rd_r=EB5G5G6B1V2XZBWY21NT&psc=1&refRID=EB5G5G6B1V2XZBWY21NT). That was enough to get me hooked and I ended up buying a bigger stash (https://www.amazon.com/gp/product/B00BAEJRBS/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1). If you lived closer, I would share some with you.
Post by: witchypoo on October 04, 2020, 03:32:38 PM
Post by: witchypoo on October 04, 2020, 03:34:34 PM
Post by: Run Amok on October 04, 2020, 06:31:21 PM
Plus miso, tahini, harissa, soy sauce, rice vinegar, toasted same oil.
Post by: radial on October 04, 2020, 06:49:23 PM
Post by: Newt on October 05, 2020, 02:47:29 AM
Various Jerk spice combos
Chili flakes
Post by: merigayle on October 05, 2020, 05:06:25 PM
cumin
oregano
basil
onion powder
garlic powder
chili powder
curry powder (i have a handful of different ones)
smoked paprika
coriander
turmeric
fresh- cilantro, ginger, garlic, basil
canned tomatoes (whole and diced and pureed)
Post by: caribougrrl on October 06, 2020, 10:46:52 AM
cumin
coriander
nutmeg
cinnamon
ginger
turmeric
mustard seeds (yellow, brown, black)
black peppercorns
pink peppercorns
star anise
cardamom (green and black)
cloves
caraway seed
fennel seed
nigella
fenugreek
amchur
pepper flakes
arbol peppers
pasilla peppers
morita peppers
chipotle peppers
ramnad peppers
hot paprika
smoked paprika
curry leaves
kaffir lime leaves
bay leaves
savory
dried mint
oregano
sumac
rose petals
lavender flowers
vanilla bean
cocoa powder
Blends:
zaatar
gochujang paste
Extracts:
rose water
orange blossom water
vanilla
almond
Fresh and/or frozen always on hand:
turmeric
ginger
garlic
onions (various)
shallots
jalapeno
scotch bonnet
red thai chili
Other stuff:
miso
soy
tamari
sesame oil
sriracha
tabasco
Cholula
other various hot sauces
vinegars: red wine, white, cider, malt, aged balsamic
truffle oil
Post by: rocketgirl on October 06, 2020, 11:36:20 AM
Amazing Burger Seasoning from Aldi
Tony Chachere's More Spice Cajun Seasoning
Salt
Pepper
Garlic Powder (or sometimes the minced garlic in a jar, or garlic salt)
Cayenne
Bourbon smoked sea salt
If I'm less lazy, also:
Basil (sometimes fresh)
Oregano (sometimes fresh)
Italian Seasoning
Onion Powder
Cherrywood smoked sea salt
Other:
sriracha
And I use pimento cheese as a condiment on burgers and hot dogs
Post by: picote on October 06, 2020, 11:49:37 AM
That’s pretty similar to what’s in our pantry, but I find myself going for the same basic items all the time. We need to mix things up a bit!
Post by: caribougrrl on October 06, 2020, 12:47:47 PM
Ha! That’s a long list caribou! What do you teach for most often do you think?
That’s pretty similar to what’s in our pantry, but I find myself going for the same basic items all the time. We need to mix things up a bit!
ha. the stuff that is common to many cuisines: garlic, cumin, peppers, citrus
we came across some inexpensive and super aromatic Canadian saffron earlier this year, so I have been making an effort to make good use of that... which I think has also put me in the mood for other "soft" tasting but highly aromatic spices... I think I am using star anise, cardamom, rose, and those kinds of things more than usual.
I guess we have also recently been big on the turmeric and ginger, especially using fresh root of both... either with coconut/coconut milk or with tomato as a base for marinades, soups, curries.
I am also trying to make better use of fresh thyme, because we have a lot of it, but I'm not doing a good job of that. I keep saying, this week, I'm going to make jerk chicken, and then I don't... instead the chicken ends up being tandoori marinated (ginger and turmeric!) or in a biryani (saffron, rose, cardamom and all the soft aromatics as well as turmeric and ginger...).
Post by: Chasing Amy on October 06, 2020, 02:30:13 PM
Your list. Plus wichy's list. Plus the Persian lime curry and togarashi from here: https://oaktownspiceshop.com/collections/best-sellers
:heartbeat:
My favorite spice shop!
Post by: Ice Cream on October 06, 2020, 04:44:57 PM
Post by: seattlegirl on October 08, 2020, 12:27:22 PM
Jane's Crazy Mixed Up Salt
black pepper
cumin
celery salt
Post by: caribougrrl on October 08, 2020, 12:30:17 PM
celery salt
I don't think I even own celery salt. What do you use it in?
Post by: seattlegirl on October 08, 2020, 04:50:36 PM
I don't think I even own celery salt. What do you use it in?
Chili, soups, tuna salad, egg salad.
Post by: Natasha on October 09, 2020, 09:52:44 AM
Post by: caribougrrl on October 09, 2020, 09:59:05 AM
Chili, soups, tuna salad, egg salad.
do you use it in instead of celery, or in addition to celery?
I had a look in the cupboard and see we have celery seed, which I've only ever used for pickling.
Post by: BonitaApplebum on October 09, 2020, 12:22:23 PM
do you use it in instead of celery, or in addition to celery?
I had a look in the cupboard and see we have celery seed, which I've only ever used for pickling.
I put celery seed in my coleslaw.
Post by: seattlegirl on October 09, 2020, 11:09:16 PM
do you use it in instead of celery, or in addition to celery?
I had a look in the cupboard and see we have celery seed, which I've only ever used for pickling.
Usually in addition to.
Post by: seattlegirl on October 09, 2020, 11:20:57 PM
Bloody Marys.
And those.