I want your recipes for rice and beans, using combinations of beans, rice, and spices that are tasty! [more inside]
I'd like to be able to grill or bake chicken (and perhaps fish, but mostly chicken) and make it very spicy (hot) -- not Guinness-World-record spicy or anything, but definitely eye-wateringly/sinus-clearingly so. And I'd like it to taste good. And I'd like to accomplish this using dry herbs/spices/rubs rather than by slathering the meat in a sauce. Is such a thing possible? What would you recommend using?
I ordered a bunch of exotic spices from Penzeys. Recommend some dishes/recipes so I can play with them! [more inside]
Please recommend me your favorite meat rubs and spice blends (pre-packaged, not homemade) that will make grilled or braised meat taste AMAZING. [more inside]
One of the things I miss about living in the big city is access to a Penzeys spice store. The other thing I miss is having enough money to afford to shop there. I am looking for any good resources on where to buy spices, either online, or within a few hours of Seattle, which is now my nearest metropolis. "The spice must flow!" [more inside]
I enjoy foods that have a great deal of flavor. But I'm getting tired of the standard condiments you're likely to find in North America (like ketchup, mustard, Sriracha, Tabasco, salsa, or mango pickle). What are some new condiments for me to try? [more inside]
I like mild to moderately spicy dishes (crispy chilli beef, jalfrezi, chilli-tomato pasta sauce), but anything hotter numbs my mouth to the point where I can't actually taste anything, or worse, unable to eat it. Even if I go to Nandos, I don't want to try anything hotter than the mild piri-piri, because I'm worried I won't enjoy my meal due to the heat. Can I 'train' myself into getting used to spices? And does a higher tolerance enable the flavours, rather than the heat, to come through?
As part of developing better eating habits, my new go-to dinner has become baked chicken breast and vegetables. Now I love me some chicken, but this can get pretty boring after a while. What are some good spice mixes, rubs, or marinades that you guys use to make chicken delicious? [more inside]
Can you help me meet and learn about spices, but the minimal cooking version? [more inside]
I'm looking for a restaurant supply/commercial kitchen supply store in the northern (near Gurnee) Chicago burbs. I'm setting up a business in Japan, and there are some things (like clothing in my size, certain specialized utensils) that are difficult or expensive to find here. I'm also interested in GFS/non-membership stores that sell bulk spices, if there are any in the area.
My brother is a vagabond ski-bum, who lives in a tree house in the summer, cooks on a camp stove, and lives off of oatmeal, rice and beans, ramen, cans of tuna, and PB+Js. He does not like "owning things." I'm going to civilize him a little bit by sending him a selection of spices for Christmas. BUT they need to be able to kept in a backpack or in a shoebox or something, take up very little space and weight. Any suggestions on A. How to package them? and B) Which herbs and spices you think I MUST INCLUDE? [more inside]
I would like to make worcestershire sauce in my kitchen. I have an extensive spice cabinet and I can get my hands on anything and everything else necessary. I'm willing to toast, mince, simmer, ferment, and strain for as long as it takes. [more inside]
I have a gift card for a fancy spice store, and the only spices that are missing from my kitchen are Indian food spices, which is a shame because I LOVE Indian food. What spices/herbs/seeds/nuts should I get to be able to cook complete Indian dishes? And what should I make with them? [more inside]
Hi, I have some Ethiopian spices that I wrote phonetically but I don't think I got them right. Can someone help me understand what I have here so I can look them up to see what they're used for? [more inside]
What are some vegetarian uses for Zaatar? I'm not a vegetarian, but I don't eat meat that often, and almost never do at home. But I can't get enough of zaatar! Besides breads/olive oil, and sprinkled on homemade pizza, what else can I eat/make with zaatar?
What's the actual shelf life of dry spices? [more inside]
How can I clone the seasonings from Symeon's restaurant in New York? [more inside]
Is spikenard inherently unsafe for human consumption? If not, where can I get some food-grade spikenard oil? If so, what is the closest equivalent spice?
What is your favorite (and tested) meat rub recipe? For beef? For chicken? For ribs? [more inside]
Where can I get tasty bulk spices at awesome prices online? I'm particularly looking for dried whole ancho chiles (which seem to cost upwards of $10/lb online) [more inside]
I need new Seasoning. What should I season eggs with, for breakfast? [more inside]
I know it's a rule of cooking that ingredients that grow together taste good together: the same climate conditions give us the best tomatoes and the best basil. But are there any pairs (or trios, or whatever) of foods from really really disparate parts of the world that go shockingly well together? [more inside]
I need more ideas for how to spice up/flavor my turkey meatloaf muffins. [more inside]
Where is the best place in Cairo to purchase spices in bulk, assuming I can't speak Arabic and want a few hundred grams of, say, dukkah, saffron, sumac, anise, za'atar, or ras el hanout? Happy to go to a supermarket or something, but I'm also happy to attempt to bargain! [more inside]
Best book on how to cook with herbs and spices, and NO Salt? [more inside]
What are the essential spices to have around for cooking modern, eclectic/internationalized vegetarian food? [more inside]
Why doesn't my chai taste like cardamom? What can I do to the cardamom to make its flavor more robust? [more inside]
How do I make a good Indian curry with a pre-made curry powder? [more inside]
My herb and spice rack never gets used. I would like to use them all up this year, if not I will probably throw them away. Since I don't have a chef's instinct, I don't know what foods they are best used for, or probably more importantly, what foods they wont work well with. [more inside]
Is my new employer (a spice company) acting ethically in its business practices? [more inside]
What spice blends (and perhaps other stuff) from Penzey's should I try? [more inside]
Present ideas for the chili lover. I'm trying to think of a gift basket for a burgeoning chili-chef, but I know very little about chili and have no ideas outside a nice cut of meat and it would be nice to get them something that would last a little more long-term. Chili-makers, are there any really nice spices you like in your chili or other special ingredients? A specific tool or pot you find indispensable? Any "idea" books (this person is not the type to follow strict recipes, but would likely follow something that said "try this for this effect")? [more inside]
I have been using seasoned salt lately, and noticed that they mostly share a combination of paprika, onion, pepper, chili powder, etc. So I was wondering, what's your absolute favorite, game-changing seasoned salt, the one that turns something bland into a dish that you impress your friends with? It can be a commercial or DIY recipe, of course. [more inside]
Cooking Latakia style fish fillets...where to get aleppo pepper in Boston? [more inside]
I want to buy pimentón (smoked paprika) online. Can you recommend good european spice shop? I've checked ebay, but I want to see if I can get a better deal somewhere else.
Is Tabasco sauce in bottles different than Tabasco sauce in packets? [more inside]
Halp! We have too many spices and not enough time. [more inside]
Is it OK to store my spices in a shipping container for 2 weeks? [more inside]
Help me understand the differences between Pakistani, North Indian and Hyderabadi (Indian) curry flavours. [more inside]
Spices. We just discovered Saffron and want to know more. [more inside]
Help me save this giant pot of soup I just made! [more inside]
Recipes that feature a rarely-used spice? Or a spice out of its normal context? [more inside]
How do I "de-solidify" my steak seasoning? How do I prevent it in the future? [more inside]
Indian Cooking - I want those authentic tin plates and bowls - where? [more inside]
Is there someplace I can order prepared black recado (aka recado negro aka chilmole) online? [more inside]
I like cooking, and I have a variety of spices, but I have never learned how to really use them. How should I learn to use them? What are some tips for trying things out? Do you have any any good recipes that highlight particular spice blends in traditional or unusual ways? [more inside]
Help Me Give The Gift Of Drunkeness: What can I infuse in these little jars? I got a case of them as a gift and I want to turn it around into another gift, little jars of infused vodka, but I have some questions, mostly about making them pretty. [more inside]
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