that’s a relief.
That’s… really sad. I’m sorry. Can I make you a curry?
4 Likes
Worcestershire sauce is basically the Anglo version of Asian fish sauce, which is some weird nasty stuff (I mean. . . it’s basically fermented fish juice), but it somehow works great for cooking. Worcestershire sauce is good as a condiment by itself, whereas Asian fish sauce is usually combined with something else instead of being served alone (nuoc cham for example) I guess because Lea & Perrins’ recipe adds stuff-- molasses and tamarind for example. I have some vegan 'Worcestershire sauce" that is actually not bad.
OH. You beat me to it.
The great thing about food is, it sustains you. Plus you can eat it.
1 Like
. Went to Penzeys’s, asked them for asafoetida. They had no idea what I was talking about. I asked for grains of paradise. No idea about that, either. They showed absolutely no inclination to be of further assistance. Penzey’s sucks.
2 Likes
Holy crappie, you are really not going to like what they put in perfume. Or skin creams. Or gelatin. Or a bunch of other stuff:
(Crappie was an auto correct. But it can stay.)
2 Likes
Canned beans from the mexican aisle do me well, since I often don’t have the patience to soak my beans.
As for my own go-to spices?
Salt and pepper, obviously
Paprika
garlic & onion powder (if the real thing isn’t suitable for the dish, which is rare)
Ground chipotle
cumin
oregano (fresh or dried, have it in the herb box)
cardamom
5 spice powder
cinnamon
cloves
Apparently I’m not-white in my spicing from how I’m big on the whole mixing disparate flavors thing, I’ve got the sneaking suspicion that I need to throw some cinnamon and maybe some dried fruit in when I get around to making chili in the winter…
2 Likes
Next time you cook salmon, try adding a little of this.
No Woooosterhefferflavor sauce is the English version of garum. Its a heavily derived version of the roman condiment with additions from various bits of the British empire. And then just barrel aged. Lea & Perrins get the handy “first ever invented it!” story. But those seldom hold true when you poke them with a stick. I’m not buying that they pulled it out a vacuum. And the base is still salted fish (in this case Anchovy).
WIERDLY. Asia has embraced Woorooosterchoffershire sauce. Tonkatsu sauce is basically just Japan’s version of the stuff, introduced by British traders. Its has more tamarind and junk. So its thicker and saucier. End result being its almost entirely the same as British/Irish brown sauce and American Steak sauce. All of which have the same base and historical root. Pick-a-peppa out of Jamaica has a similar root and is a really similar sauce too.
3 Likes
Brined the Thanksgiving turkey every other year for 4 years, as a test. Told no one, so it wouldn’t affect opinions. No one noticed one way or the other. They only noticed a difference the one year I didn’t do herb butter under the skin. Everyone complained that “something was missing” although no one could say what.
2 Likes
I actually don’t agree with this, but just be aware that there are people who, if you spice your foods in the same way as a particular culture, will not be happy apparently.
2 Likes
I hate the taste of anchovies, or any other small salted oily fish. I hate the fishiness; I can taste it through oil and vinegar or spicy pizza sauces, and I just can’t.
BUT
I cook with fish sauce, a tiny tiny bit. I hold my nose when opening the jar, because it makes me gag, but it adds an almost indescribable umami taste to the finished dish. A chef friend convinced me to try it after I admitted using Worcestershire sauce (also in tiny amounts) in foods.
3 Likes
As Rick Bayless has pointed out, he’s traveled through Mexico and he doesn’t see too many people soaking their beans. I personally recommend soaking frijoles negros because all that tannin inhibits iron absorption.
If you don’t feel like waiting forever, cover the dry beans in the appropriate amount of water, bring it to a boil, shut it off, and leave it covered for an hour. If you’re worried about the skins being tough, salt the soaking water. Drain the water and rinse, and season appropriately.
2 Likes
Are you certain that’s not a joke?
2 Likes
My style is pretty simple. Start with 2 or 3 heaping tablespoons of country crock or equivalent. Add whatever the main ingredients are (grains, eggs, veggies, potatoes, beans, works with anything). Pick a mix, such as Italian mix, Cajun mix, or Camp mix. Add a good amount of 3 or 4 strong spices like garlic, cinnamon, oregano - pick one to be the primary and add more of that than the other accent spices. Add pepper.
I avoid any salt or ‘_ salt’ spices (like garlic salt - use garlic powder instead). Most food is already quite salty, and the base mix usually has some, so adding any more makes it bad (except potatoes).
Pretty sure most people who say it are in fact joking, and purposely picked one that I thought was joking tbh. It would not shock me if there is someone, somewhere, who gets upset about a white person going to a taqueria.
2 Likes
Yeah, I’m calling either sarcasm or bullshit, maybe both.
However I do think that bigots who eat the food of whatever people they hate are hypocritical as hell.
3 Likes
There’s something I think we can all agree with. My father-in-law loved banjo music and loved things like barbecue and southern fried food but man was he a racist.
(in case you’re wondering, the banjo can be traced back to Africa.)
Worcestershire sauce is basically the Anglo version of Asian fish sauce, which is some weird nasty stuff (I mean. . . it’s basically fermented fish juice), but it somehow works great for cooking
My wife hates the smell of the stuff, but I use Thai fish sauce in scrambled eggs. Sooooooooooo good.
I thought Lea and Perrins got their original recipe from a trader who had returned from India, even if they were trying to imitate garum (and the wikipedia page seems to back this up.)
Yeah. Me too. Exactly. It’s weird, just a tiny bit adds a certain funkiness, I’m always tempted to add too much, but this one bottle I’ve got has been going a long time and isn’t even half gone yet.
1 Like
I wasn’t.
^_^
1 Like
OTOH, there’s been a study linking spices to guns … which is widely regarded as having something or other to do with “White” culture.
Will gun control lead to spice control? When spices are outlawed, only outlaws will have tasty food.
