/ck/ - Food & Cooking

I never have enough paprika.

I'm using 1/4 a cup in some recipes.

>>10780037
salt and pepper, pepper needs to be ground by you, salt it doesnt matter.

>>10780085
This and cayenne. Lately I seem to add heaps of freshly ground black pepper to everything as well. Not to mention peppercorn makes a great seasoning for steaks and fish.

>>10780037

>>10780037
everything in the op is solid except I don't use a lot of nutmeg except for desserts. I'd sooner use a chinese five spice. different spices are great if you're making chili/curry-style dishes.

As for garlic/ginger/herbs, I always prefer them fresh and mince my own.

>>10780220
i use a shitton of nutmeg for meatballs and slavinken.

>>10780037
This brand sucks, everytime I buy their shit it's old and flavorless.

>>10780166
Chili P

>>10780222
I'll have to try it!

>>10780220
>>10780222
>>10780265
/ck/ told me that I should make my own spices instead of uses the shelved ones

>>10780037
I use cumin or old bay the most often. Typically on roast chicken.

I prefer a curry paste over curry powder (I think it's Gram Masala - Tumeric). I've used it as a seasoning to some okay result.

Ginger I've seen more in baking. Same with Nutmeg.

Oregano is common among Italian cuisine.

Garlic Power I never use unless I don't have access to fresh garlic.

>>10780085
Are you Hungarian?

>imagine the flavour of what you're about to cook
>smell your spices individually and do your best to manually innervate your taste buds
>put the two flavours together in your head and imagine yourself eating it
>if it mite b cool, dump it in until you think there's enough
>if not, skip
>repeat a few hundred times until you develop a knack
>repeat a thousand times to be able to conjure the taste of a spice entirely with your imagination and skip the smelling phase

>>10780085
I burn through cayenne, cumin and paprika like crazy. I always try to have two containers worth.

Thyme is the shit. Goes amazing with any meat or tomato sauce

>>10780313
Did you create a thread solely to rip on a miscommunication, or are you actually retarded?

>>10780722
i 5% unironically cant tell if your being serious right now
basically ALL combination of powerds which are not purely 1 type of shit like grinded up onions /paprika include salt and sugar.
The overwhelming majority does


Your fault was assuming that op was using blends when they mentioned garlic and paprika. Though "other spices" might be salty blends, also the pork may be salted.

You seem to think OP was talking about those shitty McCormick brand seasoning bags. For some reason. My mistake.

For me it has to be the best gourmet seasoning you'll ever taste.

http://store.jacksgourmetseasoning.com/jacksgourmetseasoning75lb.aspx

>>10780358

No, but I make a lot of recipes from that region.

But my favorite thing to do: apply a THICK coating of paprika to grilled meat.

It results in a crunchy crust, not unlike unbreading. But with negligible calories!

>>10780085
What do you make that requires 1/4 cup of paprika? Seems like a mammoth amount.

>>10780037
Most are fine. Get whatever salt you want, even a shitty disposable peppercorn grinder is fine, don't get preground black pepper though. If you are making something fancy, or that centers around a certain spice, you can probably just buy that special. I only really do it for chili, where I buy, toast, and grind whole dried chilis, and for nutmeg around holidays since it's pretty much the flavor of winter. Other than that, McCormick crap is fine, but I try to spend a little better for certain spices where I've learned over time that quality makes a difference. Paprika and cumin are probably the big ones. I never noticed much difference in going with more expensive dried herbs or for things like garlic or onion powder. Even some spice blends are good, go with what you like. I almost always keep Old Bay. A lot of people like Lawry's seasoning salt, or Cajun blends. Yeah, I've got most all the spices to approximate Old Bay, but it's just easier to bust that out when doing seafood so I'm not spending 5 minutes making it up myself.

>>10780776
I'm not sure what he's making but making spice rubs in bulk for pork uses a shitton of paprika.

>>10780765
do you apply it before or after grilling?

>>10780085
i bought a pound of paprika now i dont know what the fuck to do with it

>>10780831
Before. How would you expect to get a "crust" if you added it after?

Buy your spices from Penzey's. Their spices are top-notch.

>>10781047

>>10780037
The basics. Look out for the next 'spices you can't live without' thread and then tally up what our favorites are and start from there.

I use garlic, ginger, various fresh and dried herbs, freshly squeezed lemon juice, cayenne, chili powder, and even tumeric once in a while.

I own, but can never find a use for, paprika and cumin. what are some solid dishes I can make to get rid of these?

>>10780220
Nutmeg is really good with a lot of savory dishes. Try putting some in your next omelette or other egg dish.

>>10780037
>redpill

Go away

>>10782371
>Some reddit summerfag here telling others to go away
fuck off cancer nigger

>>10782354
>he owns paprika but never uses it
MOTHERFUCKER, DO YOU FISH?

>>10781070
To put it on afterwards and then microwave it

>>10782530
so it's good with fish? I cook any kind of meat I can get for a reasonable price, but fish never has a reasonable price where I live

>>10782371
die in a fire faggot

>>10780037
if you want to up your flavor game, don't buy pre ground spices and plant yourself an herb garden. You can also shop at higher end places if you don't feel like grinding your own all the time

>>10780037
Kosher salt, Paprika, fresh garlic, cumin, basil (fresh and dried), chili powder, fresh pepper, fresh onion, vailla extract, cinnamon, olive oil

Fresh generally better if you can manage it
Grind seeds in a mortar and pestle for extra good boy points
In many cases, toast them in a pan or fry them for more good boy points
McCormick a shit
Go to ethnic poo in the loo places or Mexican for better selection and prices
Don't be afraid of MSG
Know which ones can't tolerate cooking well and you just put in near the end versus frying

Make friends with the Amish if you can. I get cheese and dairy from them too, all grass fed and for cheaper than the super market. They will even sell you unpasteurized.

When it comes to what you ought to have on hand its all about what you cook with, that is all. I grow my own oregano, basil, thyme, rosemary and green onions. What I posted is what I commonly use besides those. The herbs I said I grow, I often dry and use over winter.

Dry versus fresh - different purposes for most herbs. Dried parsley is worthless, dried basil is fine for causes as is fresh, but fresh is good in salads and on sandwiches. Same is true for a lot of fresh herbs. Many dried spices are stronger than fresh but fresh are prettier for garnish.

Whole spices that you grind are typically better. The cinnamon I have pictures has some with bark on them, lots of commercial cinnamon is artificial.

If you get vanilla extract make sure its not fake, and its real actual vanilla - usually clear, not brown.

Garlic is best fresh and keeps fine alongside being like a dollar for 3 whole heads. Garden post coming next with herbs.

>>10782464
>>10782824
>haha 4chan sekrit club XD

>>10783164
actually nvm too big and don't care enough

>not growing your own spices in your organic garden and grinding them up with an antique mortar and pestle

Fresh ground spices are better for most things, but it doesn't make a huge difference, and if you don't have a spice store nearby it's not worth the hassle.

Only thing that should always be fresh is garlic.

>>10780037
allspice on all foods

My tiny collection of spices:
-Cinnamon
-Cumin
-Chili
-Pepper of various kinds
-Garlic salt

Freshly grinding spices is nice, but not always practical or necessary. Various whole spices such as peppercorns, cumin, grains of paradise, allspice, coriander, cinnamon and mustard are often better in a lot of applications when freshly ground or used whole.

Often you toast them before grinding. Whole mustard and dill seeds are pretty common in pickling applications.

As a general rule of thumb for someone who doesn't really know what they're doing, I'd just start buying pre-ground spices and finding applications for them as it's just easier to work with. Once you find out what you like, if they're applicable, buy whole seeds and roll from there. A cheap coffee grinder will run you ten bucks and you're set.

As far as herbs go, again, fresh is usually always better. Basil, oregano, thyme, sage, etc. are all readily available fresh from just about every major supermarket and most small ones, too. That said, keeping dried herbs is a standard crutch pretty much everyone uses. I, and I assume most people as well, just buy fresh when there's a specific call for them and we know we'll have need. Buying fresh just to toss half of it out is obviously silly, especially since dried will last for ages.

I finally got my hands on some fresh Cilantro and it's amazing. The dried crap you buy is a pale imitation. Grow some Cilantro if you can. (unless you're one of those weirdos who think it tastes like soap)

>>10782363
This, just get a microplaner shave off what you need fresh, it's a different flavor

>>10782371
>>10783173
Huh?

What kind of seasonings do black people use?

>>10782371

>>10783173