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And just to add a little bit of context to the germ of the discussion - we were talking tarka cooking in the Indian thread and I realized that I never really have any plan with the spices I use when making any of these kinds of dishes. I just sorta... grab whatever is in reach and run with it. It pretty much always turns out tasty, but I'm not going to get any better than I am now without learning to become deliberate about what I'm adding, especially when it comes to the spices that I add after the cumin and coriander. Getting outside of the Indian food galaxy for a moment and to give my own contribution, I'm really a big fan of smoked paprikas, whether as direct additions with the spice itself, or indirectly by adding chorizo to something. When I'm making shashouka type of dishes that always comes into play, whether I'm going meat or no meat.
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Jul 29, 2023 05:17
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| # ¿ May 13, 2024 15:21 |
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I just learned that Sichuan pepper can be called "prickly ash" on ingredient labels. I learned this the most delicious possible way. Sichuan pepper and chili oil is good on garden green beans.
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Jul 31, 2023 22:50
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Mint is good with green chili. I threw a mix with that on some boiled potatoes and it was good
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Aug 1, 2023 05:02
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