I’ve been using a lot of flour lately. Been getting two big packets of organic AP from Costco, to which I add gluten as required for bready type applications. Bread bread bread. I made English muffins for the first time the other week, they were good fun and yummy. Loads of hot cross buns. White pain de mie, sliced and frozen, for breakfast toast. Westphalian rye, which took five hours in the oven. No-knead of various stripes, including as pita, as naan, as pizza.
Salt goes in damn near everything in the foodiverse. I cook with cast iron a lot so coconut oil/olive oil/some kinda oil.
Other than those 2 its been eggs lately, at least once per day.
For me, it’s probably a wash between cinnamon and Bloemer’s Chili Powder. I mix them in with the flour when I fry chicken. And, of course, use them both in chili.
Probably pumpkin (butternut) and then close behind chilies and onions. I use charred baked pumpkin in salads in the warm weather, mashed pumpkin/sweet potato as my twice weekly vege base the rest of the year and I use it in some stir fries as a carrier for the herbs and spices. I actively avoid using water except for steaming and boiling. If the fluid is staying in the dish as an ingredient I figure there is always something better to add than water.
Olive oil, Onions, garlic, ginger, salt, pepper
Of course for those of us mentioning onions and garlic separately…garlic is a type of onion!
Olive oil, onions, garlic, mushrooms.
I can think of very few meals that are not improved by adding those, if they aren’t already in there.
(Salt and pepper!)
Arsenic
…I mean, aniseed (damned spell checker)
I like the cut of your jib!..and, I don’t mean that in a sexual way. I just mean, I’m an onion man, too.
I put onions in, beside, on top, or under everything. The more the better. Can’t get enough of them.
When I make a Philly cheesesteak, I split open a fresh Amoroso roll, and insert the following grilled mixture:
50% shaved rib-eye steak
25% cheese-wiz (stop groaning, it’s acceptable in this case)
90% onions!
…I’m aware the numbers don’t add up, but, that’s just testament to the power of onions—they don’t have to abide by normal mathematics.
Ditto. The only time I wouldn’t be cooking with a beer in hand would be if I had a glass of Red instead.
My first thought was basil leaves or balsamic vinegar. But I’m pretty sure anyone who’s ever lived with me would launch into a description of the fear in my eyes when the butter runs out. I can’t even make oatmeal without butter.