/ck/ - Food & Cooking

>>18775534
Togarashi japanese spice blend will have bits of sesame, kelp flakes, chili, orange peel, etc. Sprinkle this on rice served with stir fry entrees like teriyaki.

Butter and salt, maybe some parsley, is old school southern side on basic long grain rice, and pretty nice on rice that is served with say red beans or gumbo zherbbes or else under a bowl of chili con carne to stretch out the leftover chili portion.

When making black beans or colombian style red beans, my rice pot will get a glug of EV flavorful olive oil in the cooking water, maybe like 1/2 diced onion, or a whole garlic clove too. Typically, I'll be using a short grain valencia rice for these nights.

When I dine in a Nicaraguan steak restaurant, the table will have 3 toppings available, pickled red onions, minced chimmichurri herbs and onions, and a red tomatoey oniony relish. I ladle these out over their rice which has a little bit of bay leaf flavor in their water.

A good Tbsp of chili crisp on top of plain rice, will bring in a bit of soy sauce flavor, minced peanuts along with that fried garlic and chili flake crunch. Never too hot for me. There are brands that feature habaneros and jalapeno crisps now. Zhoug paste will add some more umami.

>>18168982
I typically have 3-4 bottles in the fridge. Cholula is great on eggs and a jamaican beef pattie. I like Lousiana sauce for some red beans n rice, or dirty rice, or a cuban tamale, Tapatio when you want to use more and not get too much vinegar.
But, I have chili pastes that I use more, like the calabrian chilies, the lao gan ma superr chili crisp crunchies on rice, the nam pla chili paste in dips and salad recipes as well as stir fry sauces.

>>14565889
Don't worry about, anon. Old people, smokers, drinkers, and chiliheads have dulled their tastebuds. They have a right to enjoy food the way that they want it, from oversalted before even tasting it, to gobs of vinegary hot sauce on top. To each their own. Stop letting it bother you, and focus on the texture, presenting appearance, and temperature instead next time, rather than the flavor and you'll still get compliments. They're still enjoying their food even smothered. Cater to what they want by being creative how you can give them an additional item or make the right dishes.

If it just about being a chilihead, step up to the plate and make recipes they can and should be kicked up at the table with some sauces, salsas, pickles, chutneys, relishes, etc. Provide that extra something for them. I suggest a bowl of burning hot fresh garlic filled tzatziki, gingery mango chutney with chilies, a fresh pico de gallo or other mexican salsa or guac, a literal bowl of chopped garlic swimming in a bowl of oil with lots of chili flakes and herbs, the hot chimmichurri, gardiniera, creamy hot curry sauce, sweet hot pickles, hot tamarind steak sauce like pickapeppa or spicy A1, wine marinated mushrooms, gremolata, au jus dip, hollandaise. And so forth. Make your choices for relishes hotter or far more interesting.

My own dad did a phase where he would get up and from the fridge get a nasty fake buttery bottled buffalo sauce to put on a BLT of all things which is a perfect sandwich already. He likes hot pepper vinegar on collard greens, sure that's common, but then he'll have it on steamed broccoli or green beans too, and almost any vegetable besides it. Anywhere you and I would put mayo, he'll put creamy horseradish. But, if you put a bowl with a spoon on the table of something else he could scatter over everything, good enough. I think it's crazy. So, start making food that actually goes with horseradish and make him happy. It's creole time for you.

>>14538338
>pair of eggs, instant ramen cake and 250g chicken
It needed some slivers of onion, maybe some herbs, squeeze of lime

>>14285126
>Currently I just fry old rice in hot oil, add some frozen peas and carrots, two eggs, sesame oil, soy sauce, and chili oil.
#1 Add ham to pan in a large dice (or leftover pork, chicken, shrimp, crab). I will buy those individual slabs of regular flavor cured ham steaks, bogo when on sale, cut in a half portion, and park in the freezer just for leftover rice usage!
#2 Add your veggies. Mushrooms add umami! Try to have some. Cabbage-cole slaw mix is easy. Pour over some of the soy.
#3 Push aside veggie-ham mixture, add rice cold rice to pan, smash across the bottom in a nice layer, lifting up the veggies to the top of it, to sort of lay on top of the rice, momentarily pause their direct contact cooking. Pour over just a little more soy letting it pour through and sizzle on the bottom of the rice. Leave it now!
#4 Start out slow, only start lifting up when browned in sections, flipping it over a quadrant at a time with your spatula, repeating again browning again, before finally breaking it up more with each flip browning. Eventually the soy really starts getting well distributed and browned. Don't overdo the pourover of the soy now.
#5 I push it aside a moment from the corner and put in my egg scramble (few drops of chili oil or soy in it). Break it up with spatula, and then flip the eggs above the rice for a moment again, so it doesn't overcook.
#6 Now comes all your flavor enhancement as a finisher, and only now can you get a bit more stir-fry crazy with more rapid movement.
Toasted sesame oil can burn, so you are only adding it now. Feel free to make a slurry with your soy (I use low sodium tamari), ginger paste (or makoto dressing), sambal chili paste (not with garlic). You can throw in some cilantro or green scallion tops, chilies or even curry powder for variety. For rice dishes, it can be nice to have some chili paste or laoganma on the side, run the tines of your fork, through the chili before you take each bite.

>>13748840
different types of salsas, fruit salsas, bean salsas, mostardas and chutneys or relishes are going to be your friend to keep the flavor there when you're going steamed everything
Super chili crisp will fix the need for crunch

>>13749201
>What are you guys cookin' up tonight? What have you made recently?
Basic meat and veggie weeknight dinner
Cube steaks dredged in seasoned flour (garlic, pepper, tony cacheres), browned in pan with sliced mushrooms, sliced purple onion. Splash of sherry to deglaze after flipping. Simmered on low, in a little sour cream, paprika, covered til tender.
Mashed baby reds (idahoan instant)
Microwave steamed baby carrots, corn, asparagus medley.
Marinated heirloom tomatoes (balsamic, olive oil, pepper).
Sourdough bread, toasted, and butter.
Sea salt.
Super chili crisp on the side.
LaCroix