Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
[QUESTION] What are your favorite spices to use in soups?
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
Dust, sort, dump, mix, make a small container from a larger one so I don't have to open the drawer.
Originally had a different spice rack. I built the drawer section to compensate for its inadequacies. I then built the shelving unit from leftover fence boards from a handyman gig. It was really nice to finally have a spice rack that was large enough.
Most of the herbs are grown by me so they cost practically nothing. Really need to step up my seed game.
Is this a weird reference? It smells like a weed reference.
No, it's a running joke Marge is a bad cook. Her porkchop's secret ingredient is salt.
Ah.
You should eat more soup. Nothing is better for getting rid of an excessive amount of spices than soup.
:)
this is not an excessive amount of spices at all! Looks pretty perfect for a small family.
My small family is me and my wife. And my wife's Pennsylvania upbringing telling her that I am putting way too much seasoning in things. Yesterday I made steak. She only allows salt and pepper to be used on steak. I want to make curry steak. But I can't.
I may be a 36 year old male, but I would like to submit my application to be your wife.
Curry steaks are the fucking best.
I'm what you would call "hetcis" so you'd have to be my wingman instead of my wife. But positions are available so apply anyway.
“1 inch thick steak. Salt and pepper heavily. Grill at 400. 4 minutes total. Flip each minute to get the good grill marks. Let sit for 2 minutes. Down the hatch.”
And it better be 'Berta beef.
That pretty much describes it. Though the one thing that bugs me about this bit from letterkenny is it doesn't account for the thickness of the steak. I have to imagine they're cooking pretty thin steaks. It is my desired level of doneness but my wife wants it cooked a little bit longer.
My wife likes it rare enough that a good veterinarian could bring it back to life. She'd say this was overcooked; just walk the cow past the fire and hack off a piece.
I feel you.
Yeah-yeah, army boy, your unit is your family :)
I love your rack! Envious!
Did you just call me fat? I have gained a little bit of weight but my rack is still respectably less than A cup.
well I know the food must be good around there!!
😍Wow. Is there a way to upvote more than once?
Yes, and you already did it by commenting.
I have a 3D printer, so I went with these and a drawer to organize.
https://www.printables.com/model/151171-spice-jar-spacer-organizer
I was at my parents a few years ago and found a nutmeg I remembered being there when I was a kid in the 70s, little metal tin with a plastic cap. I check back periodically to make sure it's still there. Who knows how long they've had it.
I'm sorry that happened to you.
It's about thyme.
This is your spillover spice rack, right? Right?
This is my default in Spanish rack. I do have sub spice racks. Like this one with pre-mixed seasoning blends. The rack was made out of some cedar that my neighbor cut down. Emeril's Bam, Curry, masala, Greek, taco. Each one is made by me and gets rotated pretty quickly. To the right hand side, you can see my instant reach oils. Olive oil, peanut oil, chili crisp, bacon fat. I made that spice rack out of poplar wood.
I get the size thing, but for left-to-right the alphabet is your friend.
The groups are by type. All the herbs are in one section, seeds, stuff that's usually reserved for baking, chili pepper based, spice blends, etc. This way I can just know the general vibe of what I'm looking for and let inspiration hit me.
On the bottom all the vinegars are in one section and sauces in another, etc.
Oh I get it now!
Great build.
Just keep in mind that anything old than a couple years might be in need of replacement. Especially if already ground.
Especially if it's ground. Gotta smell it.
What's your favorite spice? If that doesnt make sense for cooking then I'll just ask what spice do you use most often?
Salt. Cumin gets used a lot in both Indian and Mexican. Chili flakes always brighten things up more than black pepper.
Get that McCormick out of there, then you can rebuild.
The only McCormick is the picking spice and it has been replaced with a home made blend in the original bottle.
Have you looked at their lemon pepper seasoning recently? Doesn't contain any actual lemon.
'Have you looked at their lemon pepper seasoning recently? Doesn't contain any actual lemon. '
Sounds on program for them. Heh. I wasn't trying to harsh you, I know sometimes spice collections are inherited and we aren't going to throw out something handed down from our elders.
Or, maybe you are like me and you hold onto a nasty tube of garlic powder, even though there is a market literally a block away where I can get fresh garlic...
But that garlic powder is how Memaw made her I-talian bread, and that is the recipe stapled into the cupboard of my mind.
Before people freak out, McCormick and some other mainstream spices use sand (silica dioxide) and/ sawdust (cellulose) as a filler or anti caking agent.
If that doesn't bother you, continue enjoying your pretend seasonings.
Why don’t poor people just stop being poor?