/ck/ - Food & Cooking

>>6947101
Salt

>>6947101
black pepper

>>6947103
As the poster of >>6947105
I tip my hat to you, sir.

>>6947101
White pepper (didn't even know this was a thing until an old cannelloni recipe I was making called for it)

Curry Powder

either red pepper or allspice. I've also been using like a lot of paprika too

tbh this all u need, fam

>>6947121
Onion powder, which is really good in eggs and hashbrowns

>>6947101
Garlic or chili powder

>>6947129
I only poach my eggs because I like to make hollandaise sauce with it. I use mustard powder because it separates less (and that awesome taste) But I use onion power in my cajun mix

>>6947119
Curry powder is great, I also like tumeric. I've used both in Indian dishes mostly, but I've experimented with curry flavored hamburger, and it was so good.

garlic salt or curry powder

>>6947101

Garlic Powder

>>6947101

>>6947150
Top-tier

>>6947150
is there even such thing as a canadian restauraunt lol

>>6947101
I know u said one only, but I like to use Lawry's, black pepper, sage, and thyme on everything. It makes the world taste good.

>>6947157

Lol actually, I don't think so. I googled it ant this is what some dude said:

> For seven years, I lived in Vancouver. and I have traveled here and there in Canada. On the west coast, I do think the cuisine is very similar to California west coast cuisine. Seafood is very much a pillar of the cuisine. Particularly in British Columbia, the fresh, organic, and local movement is very strong.

>The Quebecoise do have a historical cuisine. It is very hearty. This is probably due to the cold winters. There is a considerable amount of game used in this traditional cuisine. It is a cuisine that combines the cooking techniques and sauces of French cooking with the available game and other products indigenous to the area.

>The two dishes though that probably have the most wide spread recognition though are poutine and Montreal Smoked Meat. While I have seen poutine on menus in the US, I have yet to see a US made poutine that truly resemble poutine in Canada. Often here, it is simply fries with gravy without including the key ingredient of cheese curds.

>There is a show on Food Network Canada named "Wild Chef". On a number of the episodes the host (Martin Picard) explores traditional Quebec cuisine. You might be able to find episodes on the net. If not, I am sure there is a section on Food Network Canada's website dedicated to the show. There are also recipes. There might even be video clips.

This stuff I got from USA foods called Pappys spice mix. Tasty as fuck but all the salt/whatever shreds your gums and tongue

>>6947101
deal with it

>>6947113
I use this stuff in my cornish pasties

Get on my level(s).

Cayenne pepper. I buy it in bulk and use it on 100% of the food I consume. I don't eat sweets.

>>6947101
tony cacheres creole seasoning!!!!!!!!!

>>6947209
Do you still add salt to what you're cooking, or do you not eat salt for some reason?

oregano

idk why i like it so much but it makes everything better. eggs, pasta, ramen, sandwiches

Semen

>>6947227
It makes the kitchen smell like pižža, love it

>>6947101
One or the other of pic related but never both together.

yeah salt. msg's little brother

>>6947219
I might add salt, but the point is that most seasoning mixes are like 80% salt, so this lets you control that intake.

>>6947251
We good then

It's pure fucking magic

>>6947148
This nigga gets it.
Also fresh cracked pepper.

>>6947296
No doubt garlic is delicious, but I usually have fresh garlic on hand. Any reason the powdered from would be better?

>>6947299
It's better to sprinkle on things like pizza, there's just a different flavor and who wants to deal with using a whole garlic clove sometimes when just a small amount is needed?

Ginger powder, I have it for exactly every meal. Whenever I'm out for fast/street food with friends, I always bring a bottle and drizzle that shit all over my food. My friends call me weird, but they can just fuck off.

I actually think I might be addicted to it. Sometimes I just rub it on my hands, cup them over my face and smell them.
I've started to get a bit drowsy from all the sniffing, but it just smells so fucking good.

I use this to season my soups and broths, as well as stir fries. Should try it with omelettes soon.

>>6947157
no, it's a country of immigrants just like the US. So in the praries you typically northern/eastern european related food. Quebec is french, the maritimes is a lot of british inspired food merged with french and BC is a ton of asian inspired food.

who /cumin/ here?

>>6947299

I use cloves as well, but powdered garlic sticks better to the butter in grilled cheese sandwiches and mixing it directly into pizza dough

>>6947295
I love this shit but god damn it's expensive compared to other stuff.

>>6947415
A 2lb bottle of it lasts me 1-2 years so it's worth it.

>>6947295

Never saw this. What's it taste like? Why is it expensive?

parsley.

>>6947599
get out, laura vitale

>>6947123
The Flavour ENHANCER!

>>6947318
is that lao gan ma? i've read a lot about how great it is in stir fries but i cannot find that shit anywhere and i don't feel like driving 90 minutes to chinatown to buy a bottle.

>>6947101
I make my own. It's basically a Montreal steak seasoning blend.
I did a bit of research about the origins of it.
Kinda just made it up using research as a springboard.
Works on vegetables and potatoes pretty well.

>>6947101
My stepdad used to use so much of this when he made toad in a hole. I always feel like getting it when I'm at the store but I chicken out when I think about all the potentially weird food feels I might have.

Me dash

>>6947670
make it stop!

>>6947254
what do you put this on other than fruit? i have a whole shaker and i need to find uses for it

>>6947149
>ranch seasoning
wh...what is this delicious granulated gift?

This stuff.

I also discovered that if you add a little bit to some store-bought bbq sauce and mix in some powdered chipotle, it turns it into bona-fide bbq sauce.

Also, Koon Chun > Lee Kum Kee brand.

>>6947606

>i'm a faggot who uses garlic powder

noted

>>6947814
ill slit you're throat neck faggot

This shit is unbelievably good but especially so in beef and egg dishes

where my homies at

>>6947742
I know it's bad. The seal is fine though. Just looks bad in the pic. Waiting for a recipe request.

>>6947277
>>6947318
>>6947812
bu.. bu.. those are sauces not seasonings.

no porksteak is complete without it

>>6947217
This. It can fix a lot of kitchen disasters.

>>6947113

Smoked paprika

crack :(

>>6947101
Beef dishes can never have too much Rosemary.
Unless you take that literally and dump an entire jar onto your burger.

>>6948641
>jar
>not using fresh rosemary

>>6947112
hello fellow redditor :D xD

>>6947338
I cumin your mum last night m8

>>6947874
why would we request a recipe when you can read it on the pic? :^) I will indulge you though and ask regardless, cause some parts are covered up

>>6948651
grave robbing is illegal m8

>>6947101
My own home made chili sauce.

>>6947828
Best way to finish off a deviled egg fam

>>6947872
Looting and raping probably

>>6947254
God Tier choice

>>6947872
Fugg are those RARE varieties any good?

>>6950631
What do you mean by rare? I see all three varieties in stores around here.

But yeah, they're damn good.

>>6947338
My man all jokes aside i cumin errythang

Much stronger flavor then garlic powder. God like on pizza.

>>6951484
Oh I love this shit on my eggs

>>6951892
I fucking love crazy salt.
Make chicken wings in the oven lightly tossed with this and some olive oil.
Salty and crispy.

Sriracha

>>6947123
Pretty much.

Why has this not been posted?

>>6952785
because this is a predominently white website.
and adobo is shit tier. if i wanted to add garlic powder and cumin to a recipe I'd just add add garlic powder and cumin.

>>6948729
Where did you get Amarula? I have never found it in the states, so are you from outside USA?

>>6947237
old bay obviously

This and Tony's

>>6947872
My nigga. This shit is great but not the white one on the right, I made that mistake once.

>>6947872
PREACH

I don't care that this makes me a hipster.

>>6947872
my basketball-american brethren..
And while not technically a spice, i'll use pic related in anything i think needs a good flavor unfucking. shit is dank

>>6947198
OP is, what do you think goes into seasoned salt?

>>6947101
Work's on everything, except for desserts
Then again, if you can make bitter ass cocoa beans sweet by making them 90% sugar, who knows?

>>6952980
I've seen that before, but what advantage does it have over, say, soy sauce, fish sauce, worcestershire sauce, or mushroom ketchup? What does it taste like?

>>6947217
I haven't had cayenne until 2 weeks ago. It is now my favorite spice. Not sure what it is but I can't get enough of the smell. It reminds me of really cheap off-brand spicy paprika potato chips I used to eat when i was a kid in Poland.

>>6952801
I see it everywhere , at least 3 store in my area have it. (central NJ btw)

>>6954732
The only difference is it doesn't use wheat. I would call it smoother than soy sauce.

>>6947149
kill your self

Anyone who answered anything other than black pepper has shit taste

>>6956590
putting black pepper on everything is actually one of the most amateur hour cooking mistakes, if you ask me. it goes in a lot of things as a spice but it is not like salt where it complements and brings the flavor out of many dishes - it may complement their flavor but it doesn't enhance it. it's an actual spice, not salt or butter or something. git gud at cooking.

>>6956590
>this is how white folks cook

aleppo pepper

>>6947101
I mix salt pepper and garlic powder and throw it on a lot of shit

>>6947217
I love getting weird glares from people when I add cayenne to stuff.

Where my eastern yuropean bros at ?
Can't believe nobody posted Vegeta yet.
Niggers.

>>6947101
Fish sauce/soy sauce/worcestershire sauce/maggi sauce. Anything from the fermented protein liquids family. Just a tiny little bit will make any savory dish moreso, and most people won't even know its there. It's almost too easy, it's become a crutch for me, all my sauces and braises have a spoon or two of that shit.

>>6947318
My ni ge. I used to use the chili oil with peanuts (with the green band on the label) a lot, but that's been taken off the market here it seems.

>>6947872
This seriously makes anything better. I don't think there's been a point in the past 4 years that this wasn't in my house.

>>6958154
U M A M I

Truffle oil tbqh