fandomsecrets | [ SECRET POST #5585 ]

[ SECRET POST #5585 ]

⌈ Secret Post #5585 ⌋

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Flat | Top-Level Comments Only

So what are all y'all's go to spices?

Salt and pepper are a basic must. But it depends on the dish. Lemon pepper I usually have in the back pocket. But again, it really depends. I'm also a great pro-ponent of red wine vinegar and shallots. Subtle but flavorful.

SA

To that end, garlic and onion are usually always on deck.

Black pepper, cayenne pepper, oregano, thyme. Cumin, allspice. MSG. Bay leaves. Those are really my go-tos, and I stick pretty close to them most of the time.

Does MSG have a taste? What does it do?

It's a flavor intensifier, basically. It increases the savory-meaty-wowness of food.

Oooh, thank you. :)

NAYRT
It doesn't have a taste itself, to me anyway, but it enhances the taste of everything else in the dish. In particular it makes the meatier flavors stand out a lot more, what is called umami (I think), and it only takes a very small amount to bring out all the other flavors. It can be used as a salt replacement too, it still raises blood pressure but not as much as actual salt does.

Ah thank you! I'd only heard about it in the 'Oh noooo, MSG is baaaaad' way lol.

Oh, the old Chinese food syndrome thing. Yeah, that is bullshit. It was racist bullshit.
https://edition.cnn.com/2020/01/18/asia/chinese-restaurant-syndrome-msg-intl-hnk-scli/index.html

Turns out that if you stuff yourself til you are fit to burst with any food, then a bunch of people are gonna end up feeling ill. It was just plain over eating that got blamed on Chinese food. The worst you can say about msg is that too much of it in one dish can make you feel thirsty, something a glass of water can solve; and that MSG is a better alternative than a bunch of salt to bring out flavors, but not as good as no msg or salt.

Ugh... why are people.

I mean, I'm not surprised, but ugh.

What about the people that get headaches from Chinese food that contains MSG?

Look up "anecdotal evidence". I'd also question why these same people don't get headaches from the foods that naturally contain MSG. My guess is that it's because they don't know that MSG is naturally occurring and they only associate it as a scary chemical that scary Chinese people put in scary Chinese cooking.

Ginger in just about anything. With sweet things, cinnamon and/or nutmeg.

Also enjoy cinnamon with cayenne. Basil is good too, with or without garlic/cayenne.

Since I can barely eat solid food anymore, I mostly live off spoonfuls of peanut butter and/or Nutella, which is good with ginger/cinnamon/nutmeg type combos or sea salt/cayenne, depending on whether I want savory or sweet.

Cinnamon, ginger, and/or cloves in savory foods is something that I didn't think would work, but utterly does.

Absolutely! When I make my own peanut butter, I usually add stuff to it, and my go-to is usually cinnamon+cayenne+sea salt with only a little sugar. After learning to make my own, store-bought peanut butter tasted like candy for a long time, bleh.

And like I said, ginger seems to be good just about everywhere. Or maybe I just really like that heat.

Garlic, Onion, Salt and Pepper for just about everything. Italian Seasoning is used when needed. I also frequently use Ginger, Soy Sauce, Chili Paste, and Sesame oil.

Star anise, bay leaf, five spice powder, coriander, green onion, cilantro. Doubanjiang/gochujang for that umami flavouring. Also gochugaru is becoming a fav stand in for chili pepper since it has a pleasant sweetness to it.

How is star anise supposed to be used, if you don't mind me asking? There is a jar of it lurking in the back of our cupboard, but neither of us remember buying it or know what to use it in. I'd love to be able to do something with it.

I typically only use it in braised recipes. I cook a lot of Asian based foods ie. Cantonese home style food and a very common dish to make is braised recipes. You can also put them in soups as well (put in a soup bag for no mess!) and a common base for beef pho uses it in conjunction with whole cinnamon stick alongside other aromatics.

You can braise pretty much anything ie. Meats, vegetables, tofu; it's very versatile.

Typically you brown up whatever meat/main component you have, then put in aromatics (star anise, bay leaf, slices of ginger, whole green onion). Stir fry til aromatic then put in equal parts soy sauce, doubanjiang (soy bean paste), oyster sauce. Salt and pepper it up and then add in enough water to cover 2/3 of whatever meat/main component you have. Put on a lid and boil for 20-25 min depending on the meat.

Thank you, you've been super. I'm gonna enjoy using it now I know what to do with it.

Like the other anon said, it gets used in Chinese braised dishes, like this one:

https://thewoksoflife.com/soy-sauce-chicken/#recipe

it really depends 100% on what I'm cooking, sorry if this is a wimpy answer

I basically live off whatever's in Clubhouse's Cajun seasoning. And black pepper.

No, I don't care if those things shouldn't go on everything. They go on everything.

Chipotle powder, garlic, lemon oil or zest, thyme, rosemary, ginger, cilantro. Cardamom and vanilla for sweet stuff... soy sauce isn't a spice but I use it in most savory things. Other spices and herbs depending on what I'm making.

Flat | Top-Level Comments Only

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