/ck/ - Food & Cooking

[Anonymous No.14765835]

Who spice rack in here?

[Anonymous No.14765849]

>>14765835
i don’t even use salt

[Anonymous No.14765855]

>>14765835
Why would you want to keep all your spices in a hot & humid location?

[Anonymous No.14765923]

>>14765835
>using aerosol in your food

[Anonymous No.14765928]

>>14765855
because spices grow in hot & humid countries

[Anonymous No.14765933]

>>14765928
The stupidity of this "logic" cannot be over estimated.

[Anonymous No.14765937]

>>14765923
lol, this nigga is afraid of food-grade propane.

[Anonymous No.14765944]

>>14765937
Yes.

[Anonymous No.14765945]

>>14765928
once they're off the plant any excess heat makes them lose flavor faster though and it's a bit warmer next to the refrigerator. for pretty much any food you're told to keep it away from heat and light to keep it fresher longer.

[Anonymous No.14765948]

spice use is just an indication of poor food quality

if the food is high quality, fresh - it doesn't need 12 million powders and substances to make it taste good.

for me - salt. Perhaps black pepper. That's it.

[Anonymous No.14765955]

>>14765948

>im too poor to afford spices

Ok

[Anonymous No.14765957]

>>14765937
>Canola Oil, Palm Oil, Coconut Oil, Lecithin, Dimethyl Silicone, Rosemary Extract.

[Anonymous No.14765963]

>>14765955
I make over a million dollars a second

[Anonymous No.14765965]

>>14765933
>>14765945
Do they keep their spices refrigerated in India and south-east Asia? No, they don't. If the side of your fridge is somehow hotter than a summer day in Malaysia, maybe you need to get that fixed.

[Anonymous No.14765966]

>>14765948
>spice use is bad except for a strongly flavored spice that i personally like
the proper use of spices can enhance even good quality ingredients. if you think spices only cover up the flavor of things then you're doing it wrong.

[Anonymous No.14765970]

>>14765835
Looks really nice. Good job.

[Anonymous No.14765975]

>>14765966
>eating for (((flavour)))

[Anonymous No.14765978]

>>14765965
You don't have to keep it refrigerated. But excess heat will still make things lose their flavor faster. It's not like they'll become completely bland overnight if they're warm but I doubt you're going to use it all before flavor starts degrading especially if you're using preground spices.

>If the side of your fridge is somehow hotter than a summer day in Malaysia
What's the point of making this comparison? Just saying "it could be hotter" doesn't mean that keeping them cooler is a bad idea.

[Anonymous No.14765982]

>>14765835
>beer can chicken seasoning
w0t

[Anonymous No.14765989]

>>14765975
Spices also provide health benefits. The flavorful compounds in spices are almost medicinal. Wealthy people used to like showing off how many spices they could use because they were expensive, but when spices became more affordable to people with less money the wealthy people decided spices weren't good anymore. Don't be like that, it's silly, and you're just missing out on good food.

https://pubmed.ncbi.nlm.nih.gov/30651162/
>There is now ample evidence that spices and herbs possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood.

[Anonymous No.14765993]

>>14765978
The point of comparison is that many spices are used in equatorial countries where the average temperature is consistently warm. If just being above room temperature is enough to ruin spices, think of all the ruined spices in places like pic related.

[Anonymous No.14766001]

>>14765993
And food is known to spoil faster in warmer climates. Spices don't spoil in the same way but their flavor degrades over time. If they're kept warm maybe they'll taste just as good for a few months but if kept at cooler temperatures they could last for years. It's just not ideal to keep them warmer than they need to be if you have other options.

[Anonymous No.14766003]

>>14765989
>https://pubmed.ncbi.nlm.nih.gov/30651162/

>T Allen Jiang
>Nouritek International LLC

Alright, come back when you have a non-bullshit paper to cite.

[Anonymous No.14766080]

Mine's pretty humble and in need of changing out seldom used spices for some faster movers.

[Anonymous No.14766087]

>>14765835
>grey walls
>fake hardwood floors
>shitty overused stock countertops
>gaudy fridge

Damn i hate american housing

[Anonymous No.14766092]

>>14766080
>cheap popcorn stucko walls.

Mega yikee

[Anonymous No.14766096]

>>14766092

99% of apartments, you get over it pretty quick.

[Anonymous No.14766127]

Back around 1980, there used to be a chain of stores in shopping malls that just sold spices. Obviously it failed.

But walking into it had the most amazing smell.

[Anonymous No.14766129]

>>14765855
we keep our spices over the toaster oven

[Anonymous No.14766138]

>>14766001
dumbest thing i ever heard

[Anonymous No.14766142]

>>14766080
reminds me of a video game inventory where everything takes same slot space and you always keep one more slot open

[Anonymous No.14766152]

>>14765835
So this cabinet slides out from the side of the fridge? That's super fucking cool. I've never seen that before.

[Anonymous No.14766159]

>>14765835
we get whole spices, not ground ones.
t. indian/paki
>Black pepper
come on man, get a pepper mill

[Anonymous No.14766166]

>>14765948
gee thanks aristotle

[Anonymous No.14766179]

>>14765835
>putting your straws near the floor

[Anonymous No.14766181]

>>14766080
guessing the ones that arent used
>caraway (unless your german and love pork)
>Celery Flake
>Dill
>Lemon pepper
>Mustard seed
>Rosemary (Honestly didn't even know you could buy it dry.

Replace it with,
Corriander seed ground
poppy seeds
nigella seeds
cardomom pods
margoram

[Anonymous No.14766196]

>>14766181
you never use dill?

[Anonymous No.14766207]

>>14766196
not dried, fresh i put it with fish or in salads or with poached eggs, what do you use dry dill for?

[Anonymous No.14766217]

>>14766207
eggs mostly

[Anonymous No.14766225]

>>14765965
>> His spice rack is more important than the spices it holds everyone!

Every fucking spice or dried herb says - right on the container - "Store in a cool dry place".

But hey, you are the spice rack king, and refuse to admit you fucked up it's location.

[Anonymous No.14766250]

>>14765835
I'd need at least twice as much storage space

[Anonymous No.14766252]

>>14765835
Unless you operate a restaurant out of your house you're retarded for buying those big containers on the top shelf. If may seem like you're saving money, but spices have a shelf life and lose their potency over time, so you're basically cooking with shit.

[Anonymous No.14766254]

>>14765948
I'd love to try some of your black pepper soup anon

[Anonymous No.14766255]

>>14766080

I like your spice rack. It's really nice.

[Anonymous No.14766262]

>>14766181

>caraway
Gets used in kraut, but doesnt need much
>celery flake
Sometimes when making soups and I dont have fresh on hand. Could probably stand to get rid of it.
>dill
Rather frequently, it pairs in a lot of dishes. Just add some to yogurt with lemon juice and you have a great sauce
>Lemon pepper
Often with roasted chicken thigh when im too lazy to cook something more complex
>mustard seed
Only when fermenting/pickling
>rosemary
Again pretty often

What I need to get rid of is the cailfornia chili, pasilla chili and bay leaf (opting for hanging a fresh bunch for drying instead of utilizing a jar for storage)

[Anonymous No.14766264]

>>14766207
dried dill works fine for salad dressing and making sauce for fish

[Anonymous No.14766364]

>>14766138
You have NEVER heard that food "should be stored in a cool and dry place"?

[Anonymous No.14766393]

>>14766080
I tried sumac once and don't get it
just use lemon juice
tastes the same, mixes better and isn't (mildly) poisonous

[Anonymous No.14766643]

>Puts a tad amount of salt & pepper on the food I cook
>Family goes ravaging about how I serve restaurant quality food

What's the fucking point of having all these spices when 90% of people never even use salt and pepper on their food??

[Anonymous No.14766668]

>>14766643
>make stew
>thicken with a roux
>add a little clove and vinegar
>they eat and ask "how u do???"
>i say i'll tell you
>put it on stove and simmer
>balance out fat with acid
>then when it's timer for dinner
>add clove at end so its flavor won't get thinner!

[Anonymous No.14766728]

>>14765948
Good luck making a curry or BBQ worth a damn

[Anonymous No.14766736]

>>14766080
>Curry yellow before curry red

Anon ...

[Anonymous No.14766745]

>>14765948
Gee, I LOVE to eat my rice pudding with salt and pepper. YUMMY!

[Anonymous No.14766746]

>>14765963
>that' s why I prep the bull and not my wive

[Anonymous No.14767769]

>>14766736

Red and yellow curries have different flavor profiles for sweet and floral spice.

[Anonymous No.14767803]

>>14766092
>has never done drywall or is aware of what popcorn stucko actually is

[Anonymous No.14767833]

>>14765835
when I visit my mom she always get mad at me for touching her rack

[Anonymous No.14768803]

>>14766087
I love that literally every single thread on /ck/ features a butthurt eurocuck seething about something completely irrelevant.

[Anonymous No.14768836]

>>14765835
>Buying literally dozens of jars of quickly expiring crap you'll never use 1/2 of just cause internet told you it's what good chefs do

Cringe

[Anonymous No.14768845]

>>14768836
Don't be jealous and negative.

[Anonymous No.14768854]

>>14765928
I have my own hot and humid environment in my crotch i grow my own spice there

[Anonymous No.14768856]

>>14768845
I've got much better spices than you and I don't have to waste my money on shit like this to get them

[Anonymous No.14768905]

>>14768856
I'm not OP. Just someone who doesn't like negativity and jealousy.

[Anonymous No.14768915]

>>14766746
>wive

[Anonymous No.14769900]

>>14766080
>labels
Oops, I accidentally threw a Nutmeg in the broth instead of a Bay Leaf.
Why are there Caraways all over my pizza? I could have sworn I grabbed the Pepper Flake.
>b-but some of them look...
Get good.

[Anonymous No.14770076]

>>14765835
>Aye Tone. Wooden doors, think about it!

[Anonymous No.14770099]

I've got most of the basics. The primary spices I'd like to add are more region/culture-specific (sumac, za'atar, various ground mexican peppers, etc).

[Anonymous No.14770324]

>>14769900

>Get good.

Make sense. Are you drunk?

[Anonymous No.14770444]

>>14770324
Sorry, be able to identify the spices by sight, not labels. But it does look like those spices came prelabeled.

[Anonymous No.14770483]

>>14767769
Read that post again. Then read the photo's labels.

[Anonymous No.14770595]

>>14766080

Not gunna lie I really enjoy your setup. Where to get the jars? Also I assume thats a standard label maker?

[Anonymous No.14772343]

>>14765965
Holy shit you are retarded, it doesnt matter what the fucking asians do, spice still loses flavor after being in heat. Never fucking post on this board ever again, you gigantic fucking fool

[Anonymous No.14772348]

>>14765965
>refuses to believe basic fact

hurddrururhd im smarter than everyonr

[Anonymous No.14772354]

>>14766138
Holy fuck you are stupid

[Anonymous No.14772365]

>>14770483
Different person than who you replied to and i have no fucking clue what you even mean. What the fuck are you saying

[Anonymous No.14772391]

>>14765933
>>14765945
>>14765948
>>14765955
>>14765957
>>14765965
>>14765966
>>14765975
>>14765978
>>14765982
>>14765993
>>14766003
>>14766087
>>14766092
>>14766138
>>14766225
>>14766746
>>14768803
>>14768836
>>14768856
>>14769900
>>14770324
>>14772343
>>14772348
>>14772354
>>14772365

all this salt over a little spice