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White pepper ( good Malaysian water washed) Hódi paprika Decent sherry vinegar (or PX vin if it's summer) Cumin seed Thyme honey Chimayo Chiles Sage ( home dried whole leaf) Mexican oregano Vanilla sugar Vanilla noyaux The last two only come with if I'm planning on baking. Most white pepper gets too funky for me, but the good Malaysian stuff is smoky and hot. Life changing if you toast it and add it to any breading. Thyme honey for biscuits, vinaigrette, meat and veggie glazes and rubs. I use sage and Chiles everywhere and getting consistently good sage and Chiles takes more work than I care to spend.
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Sep 28, 2023 16:09
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| # ¿ May 12, 2024 16:58 |
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