/ck/ - Food & Cooking

[Anonymous No.12227151]

Spicemasters thread

Do not enter if you aren't a spicemaster

[Anonymous No.12227187]

>>12227151
*enters*

[Anonymous No.12227197]

university spicer reporting in

[Anonymous No.12227200]

Who /celerysalt/ here

[Anonymous No.12227201]

>>12227187
what's in the 21 spice? I want to get that.

[Anonymous No.12227203]

>>12227187

Everything bagel seasoning on an everything bagel w cream cheese and strawberry jam.. woweeeeeeehahgusiwoisyehsbvavavaaahahhhhhhb

[Anonymous No.12227210]

>>12227200
Been using it on scrambled eggs since childhood, not for much else.

>>12227197
Diverse purchasing history/10

[Anonymous No.12227211]

>actually buying packaged spices
>not buying the far cheaper and fresher spices from a specialty bulk spice merchant in small ziplock bags intended to sell weed in that you take in absurdly small quantitites that they don't even begrudge you for and then buying some of indian grandma's samosas while you're there

never gonna make it anon

[Anonymous No.12227213]

>>12227197
>GROUND nutmeg

Oh god no! Buy whole nutmeg you fool!

[Anonymous No.12227215]

>>12227211
>not buying spices from huge industrial commercial sources
>get spices that some indian has put his shit covered hand into

no thank you.

[Anonymous No.12227223]

>>12227213
Unironically this. Ground nutmeg is the worst thing since cooking with iodized table salt - but at least the salt wont go bad by the time you've used one tenth of it.

[Anonymous No.12227226]

making 60% own spice and tea

[Anonymous No.12227229]

>>12227215
they have a scoop anon
and third worlders have put their shit covered hands into your spices whether you see them do it or not
your lower quality, puny little plastic container, exorbitant price, and extra months sitting in a warehouse don't stop that.

[Anonymous No.12227230]

>>12227211
>grandma hussein on etsy
>not a bulk commercial distributer using a wholesale liscense

[Anonymous No.12227234]

>>12227197
>>12227187
>>12227151
>dried spices

cringe cringe cringe

[Anonymous No.12227237]

>>12227201
onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil.

[Anonymous No.12227239]

>>12227230
i don't mean online
i go to a big ass spice shop
it is a wondrous place

the quality, and price difference is vast

[Anonymous No.12227243]

>>12227226
bases dehydrator anon. show us your full dried herb collection

[Anonymous No.12227254]

>>12227151
>tfw spicelette

[Anonymous No.12227271]

>>12227229
almost all glass containers in OP pic...

[Anonymous No.12227284]

>>12227151

>90% of thee pots arent open
>IMMA SPICEE MASTER

Want to know how I can tell you are a cali tier honkey?

[Anonymous No.12227289]

Spicemaster approaches

[Anonymous No.12227298]

>>12227151
Why do you have that much clove

[Anonymous No.12227329]

>>12227243
send most to my mother and making a huge batch this year. Pic related what isnt powdered.
Dry ginger is nice, powdering the fibers down and its more spicy than undehydrated.

[Anonymous No.12227340]

my niggas

[Anonymous No.12227385]

[Anonymous No.12227396]

>>12227385
>pouring store bought spices into store bought generic jars to seem more refined

sad

[Anonymous No.12227402]

>>12227298
that's how it came

how long does that shit like cloves and star anise last? i don't care if it imparts a perfect 100% of its flavor but does it go bad? that stuff is probably 5 years old now

[Anonymous No.12227409]

>>12227402
>Do not enter if you aren't a spicemaster

>how long does that shit like cloves and star anise last? i don't care if it imparts a perfect 100% of its flavor but does it go bad? that stuff is probably 5 years old now

[Anonymous No.12227414]

we have a spice closet! sorry for shitty quality

[Anonymous No.12227415]

>>12227151
>organized all this autistically in my cabinet
>girlfriend left 6.99 thing of onion powder halfway untwisted and now it's a block of onion powder

god damnit. no other casualties to report

We should do a thread where you pull out 5-7 random spices from your cabinet and people give you recipes to make with those spices. Or you make them up yourselves.

[Anonymous No.12227419]

>>12227414
right side

[Anonymous No.12227423]

>>12227414
>spice closet

You mean a pantry?

[Anonymous No.12227424]

>>12227414
right side

[Anonymous No.12227441]

Dont be a chode.

[Anonymous No.12227458]

>>12227441
I GA RON TEE

[Anonymous No.12227462]

>>12227441
Sorry if this is a repost

[Anonymous No.12227466]

>>12227458
yeah. i'm gonna do a couple shrimp boils for friends this year.
i figured might as well just get what i need now rather than buy small amounts every month or three.

[Anonymous No.12227474]

>>12227151
Dude just buy them in bulk and get a mortar and pestle

[Anonymous No.12227518]

>>12227466
man nibbst honestly don't even know about paul prudhomme these days do they? ive never seen him mentioned here but im not much of a ck memer

[Anonymous No.12227572]

>>12227151
I own a specialty grocery business, have over 200 class 1 grade A herbs, spices, and blends in bulk on demand

It’s truly The life

[Anonymous No.12227581]

>>12227518
i have some blackened redfish magic in there somewhere.
i heard once that his spice blend actually influenced the fishing laws in the gulf of mexico due to overfishing.

[Anonymous No.12227600]

>>12227151
I get mine by the pound from an Asian supermarket, often fresh/whole.

[Anonymous No.12227606]

>>12227329
Nice! Is that basil? Does the chemical dehydrating affect delicate spices like basil?

[Anonymous No.12227617]

>>12227385
>longboard

[Anonymous No.12227631]

>>12227441
That is a mama nigger's spice cupboard if I've ever seen one.

[Anonymous No.12227654]

reporting in

[Anonymous No.12227690]

>>12227631
yeah, man.
disregard the pioneer gravy and onion soup BS.
i literally have that for a backup if i don't feel like making gravy from drippings or chopping onions or wtf ever.
the shit i buy is what i can afford, but i make sure that i have plenty of range.
also, that comment doesn't offend me in the least, if it's a reference to working black women who still find time to cook.
if it's a lazy, cheeto-eating, WIC/food stamp thing, eat shit.

[Anonymous No.12227717]

>>12227606
Yes, I have 2 sorts homegrown (wild bushes).
Chemical dehydrating means you have no higher Temperatur when drying and quick + absolute dehydrating means nearly stopping chemical processes (some kinds) what means some flavors stay intact and mold or insects cant fuck it

[Anonymous No.12227744]

Quick question. Can I put homemade sauerkraut inside a Burger ? Would fry onions and some cheese

[Anonymous No.12227769]

>>12227572
favorites?

girlfriend loves ras al hanout and harissa, are there any cool blends like that i should try? I made my own berbere spice but neither of us likes it much

[Anonymous No.12227808]

>>12227415
Based combinatorics poster

[Anonymous No.12227828]

>>12227769
I love Ras el Hanout
Chinese five spice, Tellicherry peppercorns, caraway seed, our standard BBQ dry rub, ghost pepper salt, and spaghetti seasoning are all some of my favorites

[Anonymous No.12227838]

>>12227828
i actually have an unopened caraway seed. what's it good for?

i don't get all the "ghost pepper" stuff, it's supposed to be too hot to enjoy eating, is it more just a flavor to the salt?

[Anonymous No.12227889]

>>12227838
>it's supposed to be too hot to enjoy eating
that depends entirely on the person.
for some people I'm sure it is too hot to enjoy and it would be nothing but pointless pain. OTOH to someone who enjoys spicy food those hot peppers have a ton of flavor beyond the heat. It's all about what your experience and preferences are.

[Anonymous No.12227900]

>>12227200
I have a bottle of celery salt that expired in 2001. I can't remember ever having a need for it. What's it for?

[Anonymous No.12227915]

>>12227838
most everything advertised as using "ghost pepper" usually barely uses any and is pretty mild

for the real stuff though, you can build up a tolerance pretty quickly, just start with hotter cayenne, move to habaneros + bird's eye, then most real ghost pepper sauces float around 500k

[Anonymous No.12227921]

>>12227838
Sauerkraut

[Anonymous No.12227932]

>>12227900
most common uses I can think of off the top of my head would be chicago-style hot dogs and a variety of cocktails, most notably the bloody mary. It's also common in in dry rubs, seasoning for roasts or seafood boils.

[Anonymous No.12227999]

>>12227838
Caraway seed is good for making sauerkraut, rye breads, goulash, or really any savory central-European style hot pot.
I grew up eating a lot of savory German style dishes with caraway
You can even add it to herb butters to turn them up to 11

[Anonymous No.12228263]

Sassafras
I'll slap your mother

[Anonymous No.12228276]

>>12227572
>>12227572

i love that there is actual successful people here and not just neets living off of ramen and frozen veggies

[Anonymous No.12228721]

>>12227151
Why bother with spices when hamburger helper comes with everything I need?

[Anonymous No.12228859]

Just picked up this seasoning at the grocery store on my way home from work. Love jalapenos so I had to try it. It says to use on chicken and burgers on the label. Anyone have any experience with this?