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No. Different (black vs red). I agree with cayenne or creole seasonings although that’s kind of cheating because 1) many if not most people use it and 2) it’s lots of different spices.
Black pepper, particularly cracked (and coarse) is critical for so many things from soups to salads to meat. We like coarse salt too. Most other used spices at our house are cayenne, white pepper and ancho powder.
But that's sorta the thing is black pepper should probably be freshly ground when used on finished dishes, so better restaurants will lug a whole pepper grinder to your table for you, even though it's already on the table. Red pepper and cayenne are a little more durable for use at the table, whereas black pepper is more of a seasoning that should probably stay in the kitchen. It's extremely rare that I'll add black pepper to my food. Usually just potatoes that I add extra pepper to, and my preference is definitely the cracked type.
If you were going to add a third spice or condiment to the salt-pepper duo, like from now on every restaurant table also has this on it, what would it be?
I'm thinking garlic powder, but that would probably ruin the fabric of society via rampant bad breath. Maybe paprika? Ranch? Ketchup and mustard are sorta the next two up, I guess. Or vinegar.
Garlic for sure (but only the fresh kind, unless I'm feeling lazy) - it's so much the obvious choice that all my sous vide groups just say 'SPG'. Nothing else gets an acronym like that.
If you were going to add a third spice or condiment to the salt-pepper duo, like from now on every restaurant table also has this on it, what would it be?
I'm thinking garlic powder, but that would probably ruin the fabric of society via rampant bad breath. Maybe paprika? Ranch? Ketchup and mustard are sorta the next two up, I guess. Or vinegar.
Garlic for sure (but only the fresh kind, unless I'm feeling lazy) - it's so much the obvious choice that all my sous vide groups just say 'SPG'. Nothing else gets an acronym like that.
Would pickled garlic be a good alt for garlic powder that's less likely to go bad than fresh garlic?
Garlic for sure (but only the fresh kind, unless I'm feeling lazy) - it's so much the obvious choice that all my sous vide groups just say 'SPG'. Nothing else gets an acronym like that.
Would pickled garlic be a good alt for garlic powder that's less likely to go bad than fresh garlic?
Definitely. And don't buy anything pre-crushed.
Another option is to roast your own garlic beforehand. Peel the cloves, generously drizzle in EVOO, wrap in tin foil, and put in the oven at 400F for anywhere between 45 to 90 minutes (or halve those times in an air fryer). The flavour mellows out significantly as it roasts, so I usually double the amount of garlic I use in a given recipe. Fresh garlic sometimes goes bad, but roasted garlic always gets used up.
I may not be from Maryland, but I am all aboard the Old Bay train. I have to order it online from a specialty imports site here for triple what it costs in the US... that's commitment.
I may not be from Maryland, but I am all aboard the Old Bay train. I have to order it online from a specialty imports site here for triple what it costs in the US... that's commitment.
I think we have no less than 5 super-sized tins in our house, at any given time.
I assume you haven't had the Old Bay hot sauce either, which is predictably awesome.
But that's sorta the thing is black pepper should probably be freshly ground when used on finished dishes, so better restaurants will lug a whole pepper grinder to your table for you, even though it's already on the table. Red pepper and cayenne are a little more durable for use at the table, whereas black pepper is more of a seasoning that should probably stay in the kitchen. It's extremely rare that I'll add black pepper to my food. Usually just potatoes that I add extra pepper to, and my preference is definitely the cracked type.
I love black pepper (and white, green, pink, etc.) and use it to cook and table-side. Cracking it table-side on your food is better than a shaker like you said. The aromatics that are released when it's cracked are pretty unparalleled for savory food applications and lead to a sensory amplification (for me anyway). That smell is perfect as the grinds spill out onto whatever you're about to eat. I understand what you're saying vis a vis keeping it in the kitchen vs. tableside. But think of foods that you'd eat that generally aren't seasoned before hand - specifically things like salad.
Post by piggy pablo on Dec 4, 2020 10:19:32 GMT -5
Yeah, salad is another one.
I just don't think black to red pepper is that dramatic of a transition and red would be ok on salad, while adding more to other dishes like pasta. Not trying to toss out BP completely, and I originally worded the question so that this issue of black pepper erasure wouldn't be a hot button, but I guess I couldn't help myself. I think it's very good, but having ground black pepper on a table just seems a little less useful than its status as the #2 condiment at every restaurant suggests.
Would pickled garlic be a good alt for garlic powder that's less likely to go bad than fresh garlic?
Definitely. And don't buy anything pre-crushed.
Another option is to roast your own garlic beforehand. Peel the cloves, generously drizzle in EVOO, wrap in tin foil, and put in the oven at 400F for anywhere between 45 to 90 minutes (or halve those times in an air fryer). The flavour mellows out significantly as it roasts, so I usually double the amount of garlic I use in a given recipe. Fresh garlic sometimes goes bad, but roasted garlic always gets used up.
I'd end up just eating the garlic cloves.
Edit to add the crawfish boiled garlic is some of my favorite. I eat the fuck out of that shit. Nomnomnom
speaking of spice, last night the wife and I had a "spicy" doritos taste test while watching a movie. Spicy Nacho is really bland, not as cheesy as regular and not really spicy. Flaming Hot was the spiciest but didn't really have the best flavor. The Tapatio Doritos tasted the best, and were decently spicy. I may be slightly biased though because Tapatio is my go-to hot sauce. I go through a quart every month or so.
speaking of spice, last night the wife and I had a "spicy" doritos taste test while watching a movie. Spicy Nacho is really bland, not as cheesy as regular and not really spicy. Flaming Hot was the spiciest but didn't really have the best flavor. The Tapatio Doritos tasted the best, and were decently spicy. I may be slightly biased though because Tapatio is my go-to hot sauce. I go through a quart every month or so.
Post by piggy pablo on Dec 4, 2020 10:31:10 GMT -5
I think Cool Ranch Doritos are the worst of the mainstream chips but the other flavors are really good.
I like Crystal for an all-purpose hot sauce, and especially the extra hot kind, but the extra hot has been especially hard to come by for me for a few years. I also like the chipotle Tabasco, especially with beef items (steak and barbacoa burritos from Chipotle) and on pizza.
speaking of spice, last night the wife and I had a "spicy" doritos taste test while watching a movie. Spicy Nacho is really bland, not as cheesy as regular and not really spicy. Flaming Hot was the spiciest but didn't really have the best flavor. The Tapatio Doritos tasted the best, and were decently spicy. I may be slightly biased though because Tapatio is my go-to hot sauce. I go through a quart every month or so.
I think Cool Ranch Doritos are the worst of the mainstream chips but the other flavors are really good.
I like Crystal for an all-purpose hot sauce, and especially the extra hot kind, but the extra hot has been especially hard to come by for me for a few years. I also like the chipotle Tabasco, especially with beef items (steak and barbacoa burritos from Chipotle) and on pizza.
I think Cool Ranch Doritos are the worst of the mainstream chips but the other flavors are really good.
I like Crystal for an all-purpose hot sauce, and especially the extra hot kind, but the extra hot has been especially hard to come by for me for a few years. I also like the chipotle Tabasco, especially with beef items (steak and barbacoa burritos from Chipotle) and on pizza.
Cool ranch is the only Doritos I really like.
And you know what, that's beautiful. That's your journey.
And you know what, that's beautiful. That's your journey.
I'm a mostly sweet girl tho. I don't eat chips regularly, I eat cookies. So when I want a salty snack, Cool Ranch or Ruffles Sour cream and cheddar are key.
I also don't cook with salt. My personality is the only thing salty about me.
Post by piggy pablo on Dec 4, 2020 10:44:22 GMT -5
Ruffles sour cream and cheddar are great.
I really like candy, as far as sweets, especially sour stuff, but not so much deserts you would get at a restaurant. Not that I don't like them, but I never save room and most of the time I really crave sweets it's like Sour Punch Straws or Hot Tamales.
However, Tillamook ice cream is a recent discovery. So good. So creamy. You can scoop it out with just a regular spoon, no need for a scoop. I got some of these strawberry ice cream sandwiches they make and my cat was literally shoving her face up to it to smell while I was trying to put it in my mouth. She also likes Red Vines (I'm a bad person for letting my cat have a Red Vine once in awhile, I know).
I really like candy, as far as sweets, especially sour stuff, but not so much deserts you would get at a restaurant. Not that I don't like them, but I never save room and most of the time I really crave sweets it's like Sour Punch Straws or Hot Tamales.
However, Tillamook ice cream is a recent discovery. So good. So creamy. You can scoop it out with just a regular spoon, no need for a scoop. I got some of these strawberry ice cream sandwiches they make and my cat was literally shoving her face up to it to smell while I was trying to put it in my mouth. She also likes Red Vines (I'm a bad person for letting my cat have a Red Vine once in awhile, I know).
Ice cream sandwiches are a favorite. I'll definitely check that out!
If you were going to add a third spice or condiment to the salt-pepper duo, like from now on every restaurant table also has this on it, what would it be?
I'm thinking garlic powder, but that would probably ruin the fabric of society via rampant bad breath. Maybe paprika? Ranch? Ketchup and mustard are sorta the next two up, I guess. Or vinegar.
Garlic for sure (but only the fresh kind, unless I'm feeling lazy) - it's so much the obvious choice that all my sous vide groups just say 'SPG'. Nothing else gets an acronym like that.
There are certainly uses for garlic powder and garlic salt for dry rubs and adding to dishes. Where possible I prefer to use fresh (roasted or raw then sweated). The shit I hate is that bogus minced garlic in jars - I find that shit horrendous. How hard is it to smash/chop/mince/ricer a couple of cloves of garlic? They don't run out of heads of garlic at the stores.
Speaking of red pepper, parmesan is good on kind of a lot of stuff.
Yea, this is what my wife hates. Me just shoving red pepper flakes and Parmesan on everything in sight
I do too. It's not like I don't expect some grated fresh Parmesan when I'm eating Italian and will deal with that. Even though it smells of feet and socks, neither the particularly edible kind, I'm okay with it if it came from a wedge or wheel. It's the fucking green cans of shit (or packets from pizza restaurants) that I really can't stand. Romano is the same way. I don't particularly like Romano, but I expected it on homemade lasagna and other dishes where it's a finishing cheese or a last top to get bubbly.
speaking of spice, last night the wife and I had a "spicy" doritos taste test while watching a movie. Spicy Nacho is really bland, not as cheesy as regular and not really spicy. Flaming Hot was the spiciest but didn't really have the best flavor. The Tapatio Doritos tasted the best, and were decently spicy. I may be slightly biased though because Tapatio is my go-to hot sauce. I go through a quart every month or so.
Harkening back to the days of OG Doritos which were flavorless. I think the second flavor that came out (that I can remember) was Taco. It doesn't take like tacos but that was always kind of my favorite flavor. Nacho Cheese was the third one I remember and that probably came out in the late 70's or early 80's.
BUT WAIT! I looked it up. Taco Flavor came out in 1967, and Nacho Cheese came out in 1974. I guess those took a while longer to get down here. I was always a BBQ Fritos guy (not necessarily the sweet bbq curls they have now, the OG BBQ ones).
As for current flavors of Doritos, I think the best are Spicy Sweet Chili and Salsa Verde when you can get it. I'd eat some taco, but I think the last time I saw them was at a backwoods gas station many years ago in another state.
speaking of spice, last night the wife and I had a "spicy" doritos taste test while watching a movie. Spicy Nacho is really bland, not as cheesy as regular and not really spicy. Flaming Hot was the spiciest but didn't really have the best flavor. The Tapatio Doritos tasted the best, and were decently spicy. I may be slightly biased though because Tapatio is my go-to hot sauce. I go through a quart every month or so.
I miss that stuff so much
Tapatio Hot Sauce - never heard of it. A simply google look returned about a dozen local groceries here that carry it. You can also get it pretty easily on line.
And instead of saying all of your goodbyes - let them know you realize that life goes fast - It's hard to make the good things last-you realize the sun doesn't go down - It's just an illusion caused by the world spinning round
