Best ingredient recommendations

[jimmyjimjim]

I don't think I've seen a thread on "I've found this, it's great, I recommend it". Some specific stuff sure, but nothing generalised.

So here's the contribution that made me think of this:

https://www.flatironpepper.com/

I've tried the sweet heat blend - which is essentially the replacement for regular dried pepper flakes, without the sour taste I find you get with regular dried pepper.

Also, the Dark and Smoky. This is fantastic. I went through the tub in a month, putting it on everything. Open the pot and smell it, it's fantastic.

The green chilli blend is also good, but not as stand out as the others.

All of them are more moist than other flakes, making them slightly chewy.

I've no idea of the cost of shipping to the UK, but it'll be well worth it.

Edited by jimmyjimjim on Sunday 16th August 04:39

[Gandahar]

You'll never go back to generic red pepper flakes....

I never used them in the first place. I grow my own and they are excellent

Grrr, there is more than one way to skin a wealthy buyer ....

[jimmyjimjim]

Good for you getting your own. Personally I go through so much of them that it would be unreasonable to do so.

Nothing you'd recommend?

[21TonyK]

Salt. It's the most universal and important ingredient used in all forms of cooking.

[hiccy18]

[21TonyK]

hiccy18 said:

Still working through a couple a freebie tubs ^^^

And very nice it is too, like Maldon salt, especially the smoked.

But not to forget basic table or cooking salt for seasoning when cooking.

Edited by 21TonyK on Monday 17th August 20:50

[bloodorange]

I’ve gone back to ground black pepper.
Quality ground corns obviously.
Just a little tub needed
White corns ground also..
All this grind yourself lumpy but it’s freshly but then again grown dried then aged nonsense has a place..
We have been brainwashed it has!
By Chef Le TV..
I don’t dislike its purfume and stuck in tooth ability’s this the sudden hit of heat.
Cough.
Or when grinding/grounding it finds time to go all over the plate..
All over.
Plus surrounding areas..
Lap/cooker top/cushion/pants etc.
And don’t tell me to get a better pepper grinder
Or I’ll mention anchovies

[Mobile Chicane]

bloodorange said:

I’ve gone back to ground black pepper.
Quality ground corns obviously.
Just a little tub needed
White corns ground also..
All this grind yourself lumpy but it’s freshly but then again grown dried then aged nonsense has a place..
We have been brainwashed it has!
By Chef Le TV..
I don’t dislike its purfume and stuck in tooth ability’s this the sudden hit of heat.
Cough.
Or when grinding/grounding it finds time to go all over the plate..
All over.
Plus surrounding areas..
Lap/cooker top/cushion/pants etc.
And don’t tell me to get a better pepper grinder
Or I’ll mention anchovies

I'm increasingly finding, there's pepper and pepper.

White pepper has no place in my kitchen since to me it smells of arse - but black Tellicherry pepper - OMG.

[bloodorange]

“Smells of Arse”
Golden.
Ive Smelt Arse,right up close..
Honest.
The majority of time’s it’s because there was poor lighting..
But.
Did I confuse the aroma?
With white ground pepper..
Fook No!

Have you never read an Asian Recipe Book..?
Have you ever visited a South East Asian Hole in The Wall..?
White Pepper has a place.
And it’s certainly an ingredient I stand by.

Arse?
Ha!
Let me guess..
Black Pepper smells like C”@k..

[hiccy18]

21TonyK said:

Still working through a couple a freebie tubs ^^^

And very nice it is too, like Maldon salt, especially the smoked.

But not to forget basic table or cooking salt for seasoning when cooking.

Edited by 21TonyK on Monday 17th August 20:50

I use the crystal salt when cooking sauces, delicious. Table salt for seasoning meat along with some fancy mixed peppercorns mum brings me back from Madeira.

[21TonyK]

hiccy18 said:

I use the crystal salt when cooking sauces, delicious. Table salt for seasoning meat along with some fancy mixed peppercorns mum brings me back from Madeira.

The smoked Maldon salt is great for finishing meat with.

[thewarlock]

I normally use Maldon's salt, but smoke it myself with my "Smoking Gun".

Was in ikea last night though, and spotted this in the little food shop area:



£3.95 for the 4 little tubs. Haven't used them yet, but they all smell tremendous, even the 'plain' salt has some sort of smell that I can't quite place.

[number2]

In a similar vein to the 'flavoured' salts above, these salts: https://www.flordesaldestrenc.com/en/collections/f...

Have a cupboard of them from our trips to Mallorca. The Hibiscus one is fantastic on eggs!

[R_von_S]

https://www.souschef.co.uk/collections/salt

(a mate's business)

[Mobile Chicane]

R_von_S said:

https://www.souschef.co.uk/collections/salt

(a mate's business)

That really is a treasure trove.

Of particular note - see the cocktail thread - is that it has the Fabbri amareno cherries in a 230gram jar rather than the massive 1.2Kg catering pack.

[jimmyjimjim]

I think some of those may be sourced from here: https://seasalt.com/retail/packaged-gourmet-salt

[nikaiyo2]

https://www.kingsfinefood.co.uk/shop/out-of-africa...




Oh and the best peanut butter.
https://mani-life.com/

Edited by nikaiyo2 on Tuesday 18th August 15:09

[tedmus]

Asafoetida.

Stinks but a little sprinkle into a curry at the end of cooking works wonders. Hard to describe really but gives it a kind of background flavour that just rounds it out.

[hiccy18]

Noticed this on that website:

https://www.souschef.co.uk/products/sichuan-red-pe...

Smashing stuff, tastes nice but also has mild anaesthetic effect on your mouth, great for tempering curries for her majesty

[Blown2CV]

ancho and chipotle chilli flakes
chipotle paste
gochujang
laoganma crispy chilli
kecap manis
maggi liquid seasoning
chicken salt
sherry vinegar
smoked garlic

i could go on. Honestly people comparing types of salt and pepper need to get out a bit more.