OT: - Weirdest ingredient in your kitchen? | Page 3 | The Boneyard

OT: Weirdest ingredient in your kitchen?

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.
 
Fishy said:
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.
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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.
 
Da_Aisijimo_Gou said:
Pork lung chili sauce
Sweat Beam Sauce (not sweet bean, nor Jim Beam)
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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?

A old chef friend of mine from Queens once told me that NYC made serving lung illegal sometime in the 50s or 60s. Lung used to be the standard meat in a vastedda, but that switched to spleen after lungs were verboten.

I have no clue what sweat beam is. You win.
 
zymurg said:
...but I can't ignore the fact that I have 5 different paprikas.
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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.
 
auror said:
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.
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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.
 
.-.
Many 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?
 
Fishy said:
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.
Expand ...
Ah, you finally hired some toddlers to reno the kitchen huh?
 
zymurg said:
Many 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?
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I definitely with smoked paprika in a lot of stuff
 
Deepster said:
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.
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Soylent Meal Replacement Drink, Original, 14 oz Bottles, 12 Pack (Packaging May Vary) Amazon product ASIN B01EUEIL3E
Edit: solved my own problem
 
zymurg said:
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.
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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)

Having absolutely no comprehension of the 1L workload, I thought it would be a good idea to pack some saffron from my Long Island kitchen, you know, in case I wanted to cook in my spare time. I was wrong.
 
storrsroars said:
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?
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No Spartacus 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.
 
.-.
Deepster said:
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.
Expand ...

If such a thing existed, I would. My wife would beat me to it.
 
I have a pint of blood in my fridge. Is that weird? I only drink it when the sun goes down.
 
zymurg said:
Why then do I have five different vinegars?
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Five should be a basic starting point!
White
Red
Apple
Balsamic
Rice Wine

And then add Champagne, white balsamic, several flavored vinegars, and if you're putting your various oils on the same shelf, you've filled a cabinet!
 
.-.
Da_Aisijimo_Gou said:
Mayo
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85008a.jpg
 
storrsroars said:
Five should be a basic starting point!
White
Red
Apple
Balsamic
Rice Wine

And then add Champagne, white balsamic, several flavored vinegars, and if you're putting your various oils on the same shelf, you've filled a cabinet!
Expand ...

Champagne - wonderful for deviled eggs
 
.-.
Horatio said:
We keep a variety of bush medicine ( plants, herbs, etc.) from South America and the Caribbean. We bring it back on our own. Theres also a dehydrated milk product that my wife’s family grew up on from South America that always shows up whenever someone takes a tripView attachment 43790
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Where in South America is she from? I remember Dos Pinos products from living in Argentina
 
So seeing that post above. I have red, white, apple cider, balsamic, rice wine, malt, champagne and a jar of rice wine with chili peppers soaking in it. Eight vinegars.

I also have mayo, wasabi mayo, kewpie mayo and mustmayo. Ketchup, sriracha ketchup and curry ketchup.
 
I've still got some "ten toes sauce" from the Ollie era, is that weird??

In reality probably minced ginger for making Indian/Asian chicken dishes primarily
 
Purple Stein said:
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.
Expand ...
Pyramid mall. Wow. 80s flashback.
 
.-.
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