My wife says, ‘I don’t think anyone has as many types of spices, spice packs, hot sauces, types of noodles, and flours, and rice, like we do..’
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Adrianna Tanreplied to Stéphanie Pageau last edited by
@stephanie it is my sincere belief that if one is not super familiar with a specific cuisine (say, Indonesian), getting a spice pack from a brand that people use is an easier way to learn and get the ‘right’ flavors than making it yourself
For example, Shan for Pakistani food. A little salty, but the flavors are spot on and highly respected
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Kieran McGuire 🥙replied to Adrianna Tan last edited by
@skinnylatte and this, major pantry/cupboard envy
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@skinnylatte omg I love how you set up hooks in your pantry to store packets! I’m going to copy this. We also have 5 kinds of rice, at least. Right now it’s carnaroli, jasmine rice, extra long grain Basmati, black rice, and sweet rice, and when we make Uzbek plov we try to get Dev-zira red rice. I have a pasta problem: there’s at least 10 lbs in the pantry at all times because I want to use specific shapes with specific sauces. thank you for making me feel like I’m not the only one who has ingredients on hand like this. Sometimes I feel a little bit like a hoarder but we eat it all! It doesn’t go bad.
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@eniatitova where do you get the red rice? i'd like to learn more about rice from that part of the world, too! also saw that rainbow now has carolina gold, want to try making southern rice dishes with that
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@[email protected] this is all just SO satisfying to see, even for someone who does not cook haha. I'm taking notes
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@irfan honestly when i lived in SE Asia i didn't cook, i just went downstairs
all of this only happened because i left and no longer have that life, haha
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@skinnylatte oooh I do have Carolina gold in the freezer, I forgot they usually have it at “Soviet” grocery stores. Royal Market Food & Bakery on Geary is my favorite. It’s owned by a Korean family from Kazakhstan. They have really great prepared foods and marinated meats. I would gladly give you a tour if you were ever curious.
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@eniatitova ooh yes please, i'd also love to say hello and have coffee!
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Do you refrigerate any of the sauces and pastes after opening? Since I use up mine relatively slowly, I do refrigerate the oyster sauce, chili oil with fermented beans, and spicy bean paste. Wondering if that's necessary or if I'm killing flavors by refrigerating.
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@artemesia I only refrigerate the oyster sauce. Not the rest. But depends on how quickly you use it I guess
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@skinnylatte this all seems perfectly reasonable, but then, I have over 40 hot sauces in the fridge.