Power of Love
- Aug 24, 2011
Ketchup already been mentioned?
Thanks SheldonI read an interesting thing about bee's. If you ask most people. they will tell you they have been stung by a bee in their life. But a low percentage of people have ever been stung by a bee. Bee's rarely sting. The mistake most people make is that they refer to a yellow jacket as a bee. A yellow jacket is not a bee. It is a wasp.
I would not be the least bit surprised if Fishy lived off a gray liquid drink from the future that provided his full daily nutritional needs.Nothing.
There’s nothing in our kitchen. No walls, no cabinets, no appliances.
There’s a few paint brushes in there, I think, so maybe that’s the answer.
I've heard of pork lungs IN chili sauce (which usually has no lung in it), but never pork lung chili sauce. It's a jar with bits of pork lung in it?Pork lung chili sauce
Sweat Beam Sauce (not sweet bean, nor Jim Beam)
I never use Paprika, but when Ames was going out of business in the early 2000s I bought a massive container from the Ames at the Pyramid Mall in Ithaca. It was so cheap I had to buy it. I moved it to 5 different apartments/houses before I finally tossed it a couple of years ago (wife made me). That was some old, sentimental, unused paprika....but I can't ignore the fact that I have 5 different paprikas.
This is the first post that led me to make a purchase. I had been looking for MSG years ago and totally forgot about it.A few less common ingredients I love using:
Valencia orange peel (McCormick Gourmet™ Orange Peel, Valencia ) - Really good addition to a bbq or other sauce.
Powdered MSG - No messing around with soy sauce or fish sauce. Give it to me straight.
Or in a similar vein, hondashi.
Harrisa, gochujang, and a few other similar foreign hots.
Not exactly strange or unique, but I use shallots instead of onions 90% of the time and about 40% of the time when the recipe calls for garlic I add them in addition, so I always keep on hand.
I've also been very into fennel lately.
I definitely with smoked paprika in a lot of stuffMany Spanish dishes call for it. In addition to regular paprika; there are pimeton and hot paprika. Hungarian dishes often call for paprika. As with most things, one can always substitute. Why then do I have five different vinegars?
Three pages in, saffron makes an appearance, so I'll weigh in that when I started law school in January 1996, I scored a room in an NYU law dorm that had a full kitchen (almost all others didn't)It varies. Vietnamese saffron is the latest, but I can't ignore the fact that I have 5 different paprikas . Don't get me started on vanillas. Even for something as common as oregano, as you know point of origin is important, so how can a serious cook function without 4 or 5 different oreganos.
No scalito clue, but chief of decision making, purchaser of such stuff, and head chef suggests it’s actually just the sauce with dofu and used when cooking pork meat, cartilage, snout, etc - all of which I’m sure I eat more than realized.I've heard of pork lungs IN chili sauce (which usually has no lung in it), but never pork lung chili sauce. It's a jar with bits of pork lung in it?