Members MisfitKay138 Posted August 28, 2009 Members Share Posted August 28, 2009 fresh garlic is GOD! i also like a mix of black,white,pink,green fresh cracked pepper. i think my favorite herb is....well, okay, 2nd favorite....is sage Link to comment Share on other sites More sharing options...
Members bassplayer7770 Posted August 28, 2009 Members Share Posted August 28, 2009 Just go buy some minced garlic you pussies.We've used fresh garlic too, so feck off!!! Link to comment Share on other sites More sharing options...
Members t3ch Posted August 28, 2009 Members Share Posted August 28, 2009 We've used fresh garlic too, so feck off!!! Awfully defensive. I'd expect that sort of response from a big, floppy vag!! BTW, I am forever done with fresh garlic. Using a garlic press and keeping up with fresh garlic has a very high pain-in-the-ass to satisfaction ratio. Link to comment Share on other sites More sharing options...
Members vanlatte Posted August 28, 2009 Members Share Posted August 28, 2009 Awfully defensive. I'd expect that sort of response from a big, floppy vag!! BTW, I am forever done with fresh garlic. Using a garlic press and keeping up with fresh garlic has a very high pain-in-the-ass to satisfaction ratio. Are you crazy?! Link to comment Share on other sites More sharing options...
Members mike fitzwell Posted August 28, 2009 Members Share Posted August 28, 2009 Hey where the feck have you been?! You missed the biggest GTG in Chicago last week. Lurking every once in a while and not playing very much anymore. I saw the pics this week and it looked like a great time. Wish I coulda been there! We bought a new travel trailer this year and we've been off to different areas of the state every third weekend or so. Last weekend we were at Devil's Lake State Park. Good times! Link to comment Share on other sites More sharing options...
Members t3ch Posted August 28, 2009 Members Share Posted August 28, 2009 Are you crazy?! YES, MUAHAHAHAHA. I will stick to the garlic in the jar after several weeks of dicking with fresh garlic every other night. Link to comment Share on other sites More sharing options...
Members JBassJohn Posted August 28, 2009 Members Share Posted August 28, 2009 chili and this wicked carribean hot sauce I have in the fridge. Link to comment Share on other sites More sharing options...
Members Jazz Ad Posted August 28, 2009 Members Share Posted August 28, 2009 Guys, if your paprika is flavorless you really need to change supplier.It is, along with saffron, one of the most refined, subtle and palate opening spice you could think of. Just a drop can reveal the core taste of a meal.I am a sucker for spices. I have dozens of them on my shelves, in all forms. It is very hard to choose but I think coriander is my favorite. It can fit everywhere but takes a bit of talent to use it properly, otherwise it quickly becomes obnoxious.I am a heavy user of fleur de sel, although it isn't really a spice. Link to comment Share on other sites More sharing options...
Members Thumper Posted August 28, 2009 Members Share Posted August 28, 2009 I am a heavy user of fleur de sel, although it isn't really a spice.Good stuff. As a chef and caterer, Mrs. Thumper usually has some around the house. I sneak a small taste when she's not looking. Link to comment Share on other sites More sharing options...
Members Zon5string Posted August 28, 2009 Members Share Posted August 28, 2009 Saffron. I usually have a tiny bit around, but a chef friend gave me half a friggin' ziplock bag of the stuff the other day. Yes, I'm sure it's saffron. Link to comment Share on other sites More sharing options...
Members t3ch Posted August 28, 2009 Members Share Posted August 28, 2009 Guys, if your paprika is flavorless you really need to change supplier. It is, along with saffron, one of the most refined, subtle and palate opening spice you could think of. Just a drop can reveal the core taste of a meal. I am a sucker for spices. I have dozens of them on my shelves, in all forms. It is very hard to choose but I think coriander is my favorite. It can fit everywhere but takes a bit of talent to use it properly, otherwise it quickly becomes obnoxious. I am a heavy user of fleur de sel, although it isn't really a spice. Greetings, fellow paprika lover Link to comment Share on other sites More sharing options...
Members Chaos5522 Posted August 28, 2009 Members Share Posted August 28, 2009 lately, thyme FTW Link to comment Share on other sites More sharing options...
Members fealach Posted August 28, 2009 Members Share Posted August 28, 2009 I just put this on everything. Link to comment Share on other sites More sharing options...
Members LouSpaceMonkey Posted August 29, 2009 Members Share Posted August 29, 2009 From my first penzeys trip: Wow, all fancy and {censored}! in all truth, I hear the smoked paprika is the biz-o-lizous. never had it fer cookin' though Link to comment Share on other sites More sharing options...
Members LouSpaceMonkey Posted August 29, 2009 Members Share Posted August 29, 2009 The one that allows me to fold space.FTW!!!!!!!!! Link to comment Share on other sites More sharing options...
Members t3ch Posted August 29, 2009 Members Share Posted August 29, 2009 Wow, all fancy and {censored}! in all truth, I hear the smoked paprika is the biz-o-lizous. never had it fer cookin' though We cook and eat well in this househould... That's only the first visit from quite awhile ago, too. We've expanded since. Link to comment Share on other sites More sharing options...
Members T. Alan Smith Posted August 29, 2009 Members Share Posted August 29, 2009 And in the total need for cheeseburgers. Do they weight 100lbs combined? yech.. Don't get me wrong. I totally want to screw every one of them, but I'd totally uh.. hate it the whole time. I dunno. Kimberly Walsh appears to have just enough meat on them bones...and looks absolutely perfect in my book. Link to comment Share on other sites More sharing options...
Members James Hart Posted August 29, 2009 Members Share Posted August 29, 2009 Adobo is a good all purpose spice too... That is a main stay with me too.Saffron, Cumin and Cilantro find their way into a lot of my cooking. Link to comment Share on other sites More sharing options...
Members bpocall Posted August 29, 2009 Members Share Posted August 29, 2009 Saffron. I usually have a tiny bit around, but a chef friend gave me half a friggin' ziplock bag of the stuff the other day. Yes, I'm sure it's saffron.Saffron is excellent stuff. There is a Persian place right by me that makes a super {censored}ing amazing saffron gellato. It goes great with a nice IPA. Link to comment Share on other sites More sharing options...
Members Ender_rpm Posted August 29, 2009 Members Share Posted August 29, 2009 One of the few things i miss about being in the military is trips to the middle east, where you can pick up spices by the armload fer cheap I brought home saffron, whole nutmeg, REAL cinnamon, cardamom, and a bunch of other stuff, but it's long gone now. for everyday usage around here, we loves some smoked paprika, it's the base for my world famous (in my head) taco/fajita/etc seasoning mix. Onion and garlic powders are good for a little bump, cumin on some things, and I've been using turmeric for yellow rice lately. But fresh pepper and kosher salt go on just about damn near everything. Hell, I just put fresh cracked pepper on my onion bagel w/ cream cheese Link to comment Share on other sites More sharing options...
Members Zamfir Posted August 29, 2009 Members Share Posted August 29, 2009 +1 to real garlic. Hell with the powder, unless it's a medical thing. Powder will never be as tasty or healthy as the real thing. I'd only relent on this for pizza. +1 to curry and to fresh ground pepper...spousal unit failed to mail our grinder when she packed out to come join me. Quality paprika is awesome. I'm always dumping in an Italian mixture, but basil + oregano + thyme in some combination and varying proportion is mmm-mmm good. I also hit the marjoram pretty hard. Jazz Ad - I rarely use the coriander except in very few things, but now I'm intrigued to try it more... That said, my lazy cooking habits have degraded tremendously since moving overseas. Link to comment Share on other sites More sharing options...
Members FreestyleIntruder Posted August 29, 2009 Members Share Posted August 29, 2009 I dunno. Kimberly Walsh appears to have just enough meat on them bones...and looks absolutely perfect in my book. Cheryl Link to comment Share on other sites More sharing options...
Members t3ch Posted August 29, 2009 Members Share Posted August 29, 2009 I think I need new pants. That woman is unbelievable. Link to comment Share on other sites More sharing options...
Members MisfitKay138 Posted August 29, 2009 Members Share Posted August 29, 2009 Awfully defensive. I'd expect that sort of response from a big, floppy vag!! BTW, I am forever done with fresh garlic. Using a garlic press and keeping up with fresh garlic has a very high pain-in-the-ass to satisfaction ratio. and you call everyone else pussies, ya dont need a press! its called fresh CHOPPED, ya know, the thing ya use it called a knife and good old fashioned physical work Link to comment Share on other sites More sharing options...
Members Hopi Posted August 29, 2009 Members Share Posted August 29, 2009 A lot of saffron... what kind of gigs are you guys getting that affords you guys saffron? Link to comment Share on other sites More sharing options...
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