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- 22 de Oct, 2023
You could use it in a bechemel or just any cream sauce if you want to keep it white.
Useless (or semi-useless) spices?
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- Registrado
- 19 de Dic, 2022
Martha uses it for flavoring mashed potatoes. So you don't get black flecks in your pristine "creamy" mash. (Martha's big on "creamy". )
As to the OP and some of the comments- ya'll need to source fresher spices. I grow and dehydrate my own and the difference is incredible. Especially for dill, parsley, garlic, sweet paprika, basil, bay, etc.
- Registrado
- 20 de Sep, 2016
I use it in poultry brines. Especially, wings. Have you ever had a wing at a Chinese restaurant and thought wtf why is this so good? Star anise in the brine.
You have a paprika problem because you're doing it wrong. You don't even need "good paprika" you need fresh paprika. If you make something like paprikash, you use a lot - like 1/4 cup and you toast it in the pan you browned the chicken in. Put a fuck ton of it in your frying potatoes.
Fresh parsley tastes citric and green. Very underrated and underused herb.
- Registrado
- 23 de Jun, 2017
Mmhm, I used white pepper in a dryad saddle and gnocchi cheese casserole earlier this week. It adds that peppercorn depth without overpowering the other flavors, even if you add a lot of it.
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- 8 de Jul, 2020
Can confirm, saw some on sale and bought it, actual peppercorns in a little grinder so it was "freshly ground", and it just kind of tasted like dirt. Not terrible, but not peppery, couldn't find a real use for it. Was not aware it was the same peppercorn just skinned...thanks for that bit of knowledge.
- Registrado
- 20 de Sep, 2016
White pepper is not just black pepper, but white. It has a subtle, rich, almost licorice undertone. I snubbed it for years because some people I know whose food opinions I don't respect were always banging on about it. I was wrong : (
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- 3 de Mayo, 2024
White pepper is a secret ingredient in fried chicken.
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- 28 de Ago, 2019
Dried Cilantro = Absolutely Useless
Dried Basil = Pretty Good Actually
Dried Basil = Pretty Good Actually
- Registrado
- 30 de Jun, 2021
Cheese sauce. White pepper and mustard powder.
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- Registrado
- 17 de Dic, 2019
Paprika has very mild spice, alright on eggs. Spicy paprika is better.
- Registrado
- 14 de Ago, 2014
Personally I add smoked paprika to my tomato soups to give it some character, along with a bit of chili powder and garlic.
I find anise rather useless. I don’t even remember buying it, but it’s in my pantry sitting there menacingly. I don’t even know what requires anise.
I find anise rather useless. I don’t even remember buying it, but it’s in my pantry sitting there menacingly. I don’t even know what requires anise.
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- 28 de Ago, 2019
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- 18 de Jul, 2017
Any sort of spice cake really.
- Registrado
- 16 de Ene, 2020
Turmeric, I have no clue what it actually tastes like, I use it for getting that golden soup color in chicken noodle soup. Various curry recipes also call for it but I couldnt pick it out of a line up.
Pink sea salt
Anything dried which you can easily buy fresh, basil, chives etc.
Pink sea salt
Anything dried which you can easily buy fresh, basil, chives etc.
- Registrado
- 25 de Dic, 2019
Bay leaves matter but explaining why is difficult. It's like explaining why something such as cloves, nutmeg or star anise is quintessential to certain dishes. Those flavors don't really have a specific name and some people don't taste them as intensely as others. If you can find it throw some Old Bay into your palm and lick it since that has blitzed bay leaf in it. It's easier than making two dishes at the same time to taste except one has 3 bay leaves thrown in.
White pepper is stinky. It stinks like a barn horses or cows have been living in. Taste is directly tied to scent which is why the KFC colonel used pounds of white pepper in his fried chicken batter. Whenever I need black pepper I crush white pepper in alongside it and there's a very obvious, intense and better flavor that other tasters also recognize.
- Registrado
- 28 de Ago, 2019
I put turmeric in curries, some other chicken dishes, or use it to make yellow rice instead of saffron. If you have pounds of the stuff, you can start drinking it. It cures cancer just like cannabis.
I would use pink salt in a homemade electrolyte drink mix, alongside 50% or 100% salt substitute (potassium chloride). My gay reasoning is that fancy salts have other trace minerals in it. And nutritious uranium. You could probably use it as a topping on some desserts. If you want to get rid of it, start using it anywhere you use salt, such as pasta water or pickling.
I think dried basil is worth having a Costco amount of on hand for when you're lazy. It may be inferior but it's not flavorless like some of those other dried leaves (cilantro).
- Registrado
- 16 de Ene, 2020
I have an Aerogarden specifically for Basil, its a herb I can eat on anything. Recommend the investment honestly, you can grow a ton of fresh herbs easily and just clip as you need them. I just couldnt imagine putting dried basil on a sandwich or in a pasta.
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- 16 de Nov, 2023
Herb but still, curly parsley is pointless. They should only sell Italian parsley at stores, those who buy curly parsley are uninformed and corporations profit off of their stupidity in that way. Curly parsley is stupid people tax.
- Registrado
- 16 de Dic, 2019
Not a spice. Whatever. That one black bean paste that's almost exclusively used for jajangmyeon(noodles covered in a black bean paste). Amazing noodle dish, but how the hell do I use the whole jar? I tried using it to make a lazy version of jajangmyeon. Still couldn't go through the stuff before it expired.
I can find uses for almost any spice, herb, or sauce by just making some instant ramen or rice. This? It's so single use it shouldn't be sold in anything but small containers.
I can find uses for almost any spice, herb, or sauce by just making some instant ramen or rice. This? It's so single use it shouldn't be sold in anything but small containers.
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- 15 de Dic, 2022
The most useless herbs are some of the dried equivalents of fresh ones. Fresh parsley is delicious and underrated, but dried parsley is flavorless and adds nothing to a dish. Even for the aesthetics fresh parsley looks better.
My other contenders are dried cilantro, dried basil, dried epazote, and dried rosemary.
My other contenders are dried cilantro, dried basil, dried epazote, and dried rosemary.