Reddit mentions: The best single herbs & spices

There's a big difference between planning for long term storage and planning to ride out 1-4 weeks that a disaster may have things down/grocery stores empty. There's merit in both, but you're prepping for a certain event. My advice would be to start off with the easiest bit of long term prepping to start and then get into event specific.

First, go to Sam's Club or Costco. They sell rice in 50lb sacks. Buy two of those, then get 3 five gallon food grade buckets. Then get some mylar bags and O2 absorbers. Put the bag in the bucket, fill it with rice, toss an O2 absorber or two in, seal with an iron and a ruler (youtube this for a guide), and seal with a lid that has a water proof ring. That's 100 lbs of rice put up properly. 160,000 calories. It will neatly fit into the three buckets. Whether there's a hurricane next year or in ten, it will be there for you. Good for 30+ years.

That done, rather than get into MRE's or Mountain House ($$$) for hurricane prep, honestly... the best way to go is a well stocked pantry and a little creativity. Rice makes a great base for other things to flavor. Cans of soup, for example, run 180-400ish calories. Dump it over a 1-2 cups of cooked white rice though, and you boost it by 200-400 calories. And having soups and such is great, but you can also have things like refried beans, nacho cheese, baked beans, white potatoes, chick peas, chili with beans, etc. And to save money, don't buy those in normal sized cans. Go to a restaurant supply store or even Sams/Costco and get the #10 cans of the stuff. Then add in Velveeta cheese, crackers, noodles, peanut butter/jelly, canned vegetables/fruit, pasta/sauce, salsa, canned beans, canned fruit, seasonings, canned meat, oatmeal, etc. and think through creative ways to use them. Almost all of those are shelf stable for well over a year barring maybe the crackers. Also, they're all foods that you can use normally throughout the year, so once you have them just rotate and replace as needed.

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Then, when you're looking at how much you need to set aside, plan out dinners only for the number of days you want to be prepped for. 14? Alright.

• So day 1 is spaghetti. Easy. Boil noodles, dump sauce, done. Want to make it a little more fancy? Heat the sauce up separately and add in some canned meat.
  
  
• Day 2 is a #10 can of Stew with rice. Cook the rice, heat the stew, serve. Depending on how much everyone eats this may cover lunch and dinner.
  
  
• Day 3 is Alfredo Chicken and Noodles. Boil the noodles, add jarred Alfredo sauce and canned chicken.
  
  
• Day 4, instant tacos! Taco shells or wraps, refried beans as a base, a bit of canned meat (like chicken), jarred queso or the #10 can of nacho cheese, jarred salsa.
  
  
• Day 5 you crack open that can of white potatoes and toast them up a bit in the skillet. Then slice and crisp up a couple of tinned hams.
  
  
• Day 6 is rice and soup for dinner. Everyone picks their favorite can and pours it over their rice.
  
  
• Day 7, Fried Rice and Spam! Yeah, it might not be restaurant quality fried rice, but crack open a can of veggies and a bottle of Soy and it'll taste fine. Want to kick it up a notch? Try adding some of this to it. It adds a really nice flavor. Toast up the Spam and enjoy.
  
  
• Day 8, Rice with Chili. Another easy meal that should stretch pretty far out of a #10 can.
  
  
• Beyond that, either repeat the previous days or continue getting creative.
  
  ---------------------------------
  
  So that's dinner knocked out which is what the primary planning and where the bulk daily calorie intake should be, and that would be the big meal of the day that you really want to plan out. Breakfast and lunch can be winged a bit.
  
  
• If you have bread, peanut butter and jelly sandwhiches are always good.
  
  
• Velveeta cheese on crackers, maybe with a bit of refried beans and a dab of salsa sounds tasty.
  
  
• Oatmeal for breakfast can be flavored a lot of different ways for variety and is another great place to use some canned fruit or pie filling.
  
  
• Rice Pudding is very doable over an outdoor fire with a can of condensed milk. It'd be a tasty breakfast as well.
  
  
• Baked Beans and fried Spam could be a decent lunch.
  
  
• Packs of instant mashed potatoes from Aldi are pretty good and just require hot water. You can make potato pancakes from them pretty easily.
  
  
• Supplement with snack packs, fresh fruit, baked potatoes, energy bars, etc. Whatever you have on hand.
  
  -------------------------------------
  
  Ideally, with a way to heat food, a calorie buffer like rice, a well stocked pantry, and a little bulk planning for the giant cans o' food, it shouldn't even need to feel like full on survivor mode. You won't have access to fresh meat after the first few days, sure, but you can easily make do with canned stuff for a good while.
  
  Hope that helps.

Dashi. But if you can't find the ingredients to make it, which is rare these days but possible, here is my "quick" faux-dashi recipe. Really just a method to making a quick delicious broth from pantry stuff mostly. Note that I give the ingredients depending on what I have in my /r/frugal pantry. And I have good access to a variety of interesting stuff... here goes:

Ingredients
> Either: Fish Base Better Than Bouillon (found in soup aisle), or in a pinch if you are desperate Ossem Chicken Consomme or what my Polish family grew up with Vegeta Seasoning.


> If you can find it, I get it in my health focused local co-op but not this brand: dried kombu. This makes it extra yummy but if you dont have it, like the rest of the substitutions in my "quick broth" method, it'll probably turn out fine.


>the cherry on top of the sundae, if you have the extra few minutes: katsuobushi, & your miso of choice, soy sauce of your choice, mirin if you have; if not, keep an eye out for it, grated ginger root if you're feeling fancy


> Depending on whether you want a soup or broth for rice, you may want vegetables and maybe some protein like chicken or egg or even fish (which I've cooked some types in the broth and comes out lovely).


> Need rice maybe.

Method:
In a good sized pot - one that can hold at least 2-4 bowls of soup or enough water to make rice, so, 1-2 liters depending? Fill with water only 3/4 of the way up, for room to boil. Add strip of dried kombu Heat water, ladle some nearly boiling into a small bowl and dissolve a couple teaspoons or tablespoons, depending on desired strength of broth, of fish Better Than Bouillon. Pour into pot, taste, adjust. Don't make it too salty yet. If you don't have BTB, season your water with the Ossem or Vegeta - it won't be quite as nice as using BTB, which is my secret quick dinner weapon- I use it in all the flavors it comes in. Important thing is that you have good flavor here but the sodium level isn't bad yet. Subtle.

When water is boiling, remove kombu and set aside. You can shred it and add a bit on top of the rice later, make a salad, or just toss it and make me cry.

Reduce to low simmer. Use your katsuobushi if you have it and want to but I admit to neither having tried it yet nor being that skilled yet to teach another about it but there are guides better than mine online. This is just a quick way to make yourself a tastey liquid for dinner.

Season with soy sauce, mirin, whatever you may have on hand that pleases you.

Turn off burner. Let stand a few minutes. If you wish, ladel a bit of the liquid into a bowl again and mix with some miso; it's good for you! Return miso mixture into pot. I don't usually do this with rice because the liquid is flavorful enough without it, but if I'm at the end of making a real soup from it with veggies etc I will add miso before serving along with some appropriate fresh herbs, optional.


Keep in mind:
If you're making rice with it, a too-salty broth will make the rice too strong. Try to get used to a lower salt level in your life and you'll appreciate a whole new world of taste sensitivity. And your heart will thank you.

Rice is like a backdrop to the more potent things you eat, and a flavorful stir-fry is nice when paired with a more delicate rice. Dare I suggest you try jasmine rice sometime, it is one of my favorites even though it's long-grained. Lovely aroma, I could eat it plain!

If making a soup with it, experiment with different flavor profiles, bases, and vittles like sweet potatoes cubed up, bits of chicken or pork, fresh parsley and/or dill, wakame seaweed (a favorite in my house), and yes even tofu!

Anyway, hope that wasn't too long... I am getting midnight cravings talking about rice and good broth (I make an insane bone stock that turns into jelly in the fridge, yum... that's for another day!)

Edited: fixed some things!

Some are saying to use store bought, which is fine. American versions are quite different than Thai versions though. I believe homemade to be the best, personal opinion, because you can adjust things easily and control salt. Plus the aroma is fresh and leave my house smelling like my friends' houses LOL

Below are the hard to find ingredients used in every authentic curry paste video I've come across. If you can't get things locally but use Amazon and are willing to spend a little more than at a local spot, you can find exactly what you need to make good curry paste.
None of these are end all be all brands/sellers, just ones I use regularly or have used. Look for lower prices as needed! Just guiding you on some common hard to find items & substitutes if you don't have a fully stocked Asian grocer nearby.

Dried galangal can be rehydrated and works just as well as fresh. Fresh is best, of course, but is hard to find. Ginger is not a replacement for this not even close. I made a curry paste with ginger once then with galangal...no. Heard you can also use galangal powder, but have never tried that.

Shrimp paste, keeps for a long time in the fridge. If you're not familiar with this stuff...it's gonna smell. (Am I strange for liking it though?) It smells like something you don't want to add in but it does not make adverse flavors in curries, it enhances them and the smell goes away once combined in the paste.

Lemongrass can be found at some commercial stores occasionally. I think you said you can get some locally though.

Prik chi fah (or spur chilis, not as spicy as the next pepper below) hardest to come by but you can use dried guajillo peppers (Spanish pepper) in its place.

Prik kee noo (Thai chilis, very spicy) you can use dried Szechuan peppers or arabol chilies (Spanish pepper). Arabols are a bit less spicy than Thai chilies but the flavor is comparable. The exception here is if you're making green curry, you really need fresh green Thai chilis, not sure jalapeños would work as a replacement, the flavor is too different to me.

Kaffir lime leaves Not for the paste but used to make some of the actual curries, in other dishes, or as edible garnish. The two ounce package is plenty and they freeze very well. Very aromatic and fresh scent, adds something nice to the curry. Can't live without it now.

Sounds like you can get fish sauce, but the depth of flavor really depends on the brand. I use squid fish sauce for curries personally. The flavor is nice and smooth but not overpowering. Tiparos is another brand of fish sauce I use for things like larb, stir fry, & Thai omelettes because it's much stronger in my opinion to the other two, too strong for a curry to me. Darker fish sauce, in my experience tend to be stronger than lighter colored ones.

Cilantro roots are just impossible to find in smaller markets or online from my searches. Cilantro stems work just fine! (If you watch the videos I shared below, she mentions this often. Here to confirm it works perfectly.) I double the amount of stems for roots in recipes though.

Cumin seeds, white pepper, coriander seeds can be found easily online and often in mainstream stores. Palm sugar isn't always necessary if you can't find it, I hate the process of breaking it apart!

I use Pai's recipes all the time, she runs Hot Thai Kitchen on Youtube. Her recipes for curries have all been fantastic, just remember to season properly with fish sauce. If you love Thai food definitely watch her videos I've never had a failure and they taste perfect to what my friends' families cook.
Here are her curry paste recipes, and I've tried every single one several times. Videos using the pastes should appear in the more videos sections:

red curry

green curry

yellow curry

Massaman

Panang

She just did a video about coconut milk if you need help with that. I use the Arroy-D in the can, she said she's never got it to separate but I have so I have no issues with it.

If you have questions, let me know!
Oh, and eat your Thai-style curry with Jasmine rice if you aren't, the aroma of it really enhances everything!

Hey guys! This is my first post to this subreddit. I made these today for my SO. I had had the Bao flour for a while, but I was too intimidated. I was wrong though! It was super easy dough to work with!

Here's the recipe.

Filling:

• Pork Shoulder
  
• Soy Sauce
  
• Mirin
  
• Ponzu
  
• Green Onions
  
• Pickled Carrots/Cabbage (whatever you like)
  
• Cucumber
  
• Kewpie Mayo
  
  Bao Buns:
  
  
• Bao Flour (This packet makes 18 buns)
  
• 1 Cup Milk
  
• 1 Cup Sugar
  
• 1 TBL Sesame Oil
  
• Canola oil for frying
  
  Sauce:
  
  
• water
  
• 1/2 cup of soy sauce
  
• 1/2 cup of brown sugar
  
• Splash of Mirin
  
• Splash of Ponzu
  
• 2 tsp Sempio Hot Pepper Paste
  
• pickled ginger
  
• 2 cloves of Garlic (fine chop)
  
• Pinch of Bonito flakes..
  
  First.
  You're going to need to get a good cut of pork shoulder. Then, brown it on all sides before putting it in your slow cooker. I slow cooked it for 12-hours on low in a mixture of stock, soy sauce and brown sugar (did this to taste).
  In hindsight, I should have only cooked the pork shoulder for two hours on high. The shoulder fell apart by just poking it. When reheating it with the sauce, the meat absolutely disintegrated. It still tasted great, but it lacked that juicy meaty flavor that I would have gotten if I had cooked it a little less. Keep this in mind if you use this method. After it cooked, I pulled it and I set it aside for filling later.
  
  Second.
  
  While your pork is cooking in the slow cooker, get to making your bun dough. I used this flour I got from my local asian mart. The recipe on the package said to combine the Bao flour with a 1 cup of milk and 1/2 cup of sugar and last your sesame oil. After all that is combined, you're going to want to knead the dough like bread for at least 10 minutes. I made sure that I had a lot of elastic gluten built up (test this by pressing your finger into the dough, it should spring back quickly).
  
  Rest the dough for 30 minutes at room temperature, this relaxes the dough, and makes it easier to form into buns. Make sure that you cover the dough with a damp paper cloth or wax paper--you don't want your dough to dry out.
  
  Third.
  
  After resting, you're going to steam your buns. I used a proper wooden steaming basket. Flatten into a circle about 3 inches in diameter, and fold onto itself. It should look like this when you're done.. Steam these suckers on some parchment paper for 15 minutes over a boil and they'll puff right up. If you want your bun to be whiter, add some vinegar to the water.
  
  Fourth.
  
  While the buns are in the steamer, start making your sauce for your meat. I'm sorry I don't have a recipe for this, I cook to taste. I added roughly added all the ingredients above and reduced it over medium to a glaze. My aim was to caramelize the sugar in the sauce while still paying attention to the sodium level making sure that it wasn't too salty from the soy sauce. When it was the consistency of covering the back of a spoon, I added back in my reserved meat and warmed it.
  
  Fifth.
  
  While your buns are almost done, heat some canola oil on HIGH heat. Don't be afraid to add a lot of oil, these suckers only take about 10-20 seconds total if you get the amount of oil and heat right. When your buns are done, put them in your canola pan, and be very attentive. When they're browned on both sides, make sure you set them aside on an angle so that the top and the bottom dry and don't become soggy.
  
  Sixth.
  
  Cut those buns open with your knife! Add whatever condiments you'd like! I added kewpie mayo, and all the good stuff above. I think they'd also go great with some fresh jalapeños, lime and cilantro. The dough is naturally a bit sweet so it compliments acid, fat and spice.
  
  I hope some of you try it at home--the buns were way easier than I anticipated. You could even make the dough before hand and make a whole bunch of small tasters for a party appetizer.
  
  It's also a great way to use up left over meat quickly. I'm saving the dough and the pork for my bento box this week. :)

Not sure if anyone's already mentioned it, but yeast extracts like Vegemite (Australian, but sold worldwide) and/or Marmite (British, sold worldwide) are pretty good at adding depth of flavor to stews and other dishes. If you're not familiar with the concept of yeast extracts, don't get grossed out; the substance is very rich in its umami-taste, a bit like soy sauce, but more intense. It's also delicious spread thinly on buttered toast. That last option is not for everyone, as I hear people either love it or hate it, but if you add a spoonful to a stew, it works wonders.

I see people mentioning beer. That's a fantastic option, too. Personally, I wouldn't cook with craft beer, as the more subtle nuances of flavor would get lost in the cooking process. I would, however, recommend a good lager for this purpose.

Another great option is smoked paprika. It adds a subtle smokey flavor to lift up even the simplest of dishes. I just had a bowl of chickpeas stewed with a bit of onions, garlic, tomatoes and a handful of spinach, spiced up with the smoked paprika, and it was magical.

Just make it yourself. The cost of ingredients may feel like a hit when you buy them online (Amazon has all of them), but from those ingredients, you make TONS of kimchi. Plus, kimchi is a base for a ton of other cheap meals, so in my mind it is worth the initial cost hit for the benefit down the road.

I use Maangchi's recipe for kimchi and many other Korean recipes (http://www.maangchi.com/recipe/easy-kimchi). Harder to find ingredients include:

Sweet Rice flour -- $5 at Amazon (http://www.amazon.com/GLUTINOUS-FLOUR-1x16OZ-ERAWAN-THP/dp/B005WG1VRI/ref=sr_1_6?s=grocery&ie=UTF8&qid=1451764193&sr=1-6&keywords=mochiko)

Gochugaru -- $10 for a 1 lb bag (http://www.amazon.com/Korean-Chili-Flakes-Gochugaru-Tae-kyung/dp/B005G8IDTQ)

Fish Sauce -- $13 for Red Boat fish sauce, which I recommend, but there are cheaper kinds as well (http://www.amazon.com/Red-Boat-Sauce-Fluid-Ounce/dp/B00K6ZJ1W2/ref=sr_1_2?s=grocery&ie=UTF8&qid=1451764337&sr=1-2&keywords=fish+sauce)

Maangchi uses squid to help the fermentation, but I prefer salted shrimp. Those will be the things that are a bit harder to find, so you may want to opt out of that. By poking around on Maangchi's website, you can get other ideas for things that will help the fermentation.

So this brings the initial investment of harder to find ingredients to about $30. While it seems like a lot, those ingredients will last you though multiple batches of kimchi. And each batch I make with one head of cabbage makes TONS. The kimchi is also great to add to other cheap foods (scrambled eggs with kimchi thrown in; minced and tossed in stir fry; chopped with some juice to add to instant ramen), so the initial investment will help you out later.

This is exactly what I do every game night! My friend and I will play a video game for almost the entire evening and I'll just make a bunch of snacks instead of us stopping for dinner.

Some of my favorites include:

• Salt and Vinegar chips with yogurt dip (Greek yogurt, cucumber, green onions, and black pepper). This is my most calorie dense snack, but I can get three chip servings (~54 chips/84g/~half a bag) for 480 calories. If I am going to eat nothing but this for dinner and before bed snack, I'm not to upset. It is game night after all... :D I'm trying to find a crunchy, salt and vinegar alternative, so if anyone has any ideas, let me know please!!!!
  
• Popcorn with Furikake and Coconut Oil (a little spray to keep the seaweed and sesame seeds attached to the popcorn). I've also made a mix of coco powder, cinnamon, and Ovaltine to sprinkle on my popcorn when I am craving something sweet.
  
• Baby carrots and Trader Joe's crunchy coconut chips. I don't know why, but I love altering each bite. One bite carrot. One bite coconut. One bite carrot. One bite coconut. One bite.... They taste delicious together and the two different types of crunchy textures drives me nuts! Also, altering the two bites will help me from eating too much of the coconut chips, which are more calorie dense than the carrots (coconut 80cal/14g vs. carrots 5cal/15g).
  
• Savory Crisps crackers (50cal for 9!) and miscellaneous toppings. Sometimes I like jalapeno mustard (0-10cal) with mixed finely diced raw veggies (peas, carrots, etc.). Other times I like to use avocado, red pepper, and salt (like it shows on the package!). A slice of apple or pear with a low cal cheese is also great! Cracker toppings are the best, because you can get a lot of variety! Variety is amenable to low calorie diets.
  
  If I am going to snack a lot, I try to focus on sating as many different needs as possible, which is why a crunchy texture is the main focus point of most of my snacks, and then taste.

One thing I like about Asian "meals" is that some cultures tend to build their meals in a set formula. So you could basically just make some rice and then make as many side dishes as you'd like and call it a meal.

My low-effort meal that I make when I have no time is half a cup of white rice, two eggs, broccoli, and kimchi. I just cook up some rice, boil or fry the two eggs (making sure to leave the yolk uncooked), heat up some frozen broccoli, and put some kimchi on the side. Season the eggs with a bit of soy sauce (or eat plain), and season the broccoli with sesame oil, soy sauce, and black pepper.

Here are some ideas for actual side dishes that you could eat with rice:

If you have access to a place that sells miso (and not the instant packets), you could make miso soup. I actually use instant bonito granules instead of bonito flakes to make the dashi stock (just mix some granules with water). Heat the stock on the stove on low-medium heat, mix in some cubed firm tofu. You can add other stuff too like chopped green onions, reconstituted wakame, or enoki mushrooms. You're not supposed to mix the miso in when the water is boiling as it can make the miso kind of clumpy, but I ignore this if I'm feeling lazy.

If you have too much miso for just soup, you can make a condiment called negimiso. Basically, you fry up some chopped green onions in a pan, toss in some miso, and toss in some water. Reduce the mixture a little bit until it gets the paste-like consistency you want. I like to then spread this paste onto some tofu slices and then fry the slices until the negimiso blackens a bit. You could also fry thin layers of the paste in a pan until it turns crispy, then use it to crumble on top of some rice for flavor. By the way, JustHungry and JustBento are both great resources for Japanese recipes. That's where I learned how to make tamagoyaki.

Another favorite of mine is a Korean potato-based side dish called gamja jorim. I've used this recipe before, and it turned out pretty well.

You could also make a stir-fry on the cheap. If you're not vegetarian, you can use chopped chicken breast, beef, or even ground turkey to add some protein. In this case, you should cook the meat first. For basic seasoning, I use ginger (ground ginger is fine in a pinch, but fresh grated ginger tastes better), salt, and black pepper. You can find a lot of different recipes for stir-fry sauce online, but I honestly just buy premade sauce and use that. You could even use tonkatsu sauce if you wanted. For the vegetables, I usually chop up half a head of cabbage, two carrots, and half a yellow onion. You can also add / substitute bell peppers, snap peas, or pretty much anything you can think of. Throw the veggies in with the meat and sauce, mix it around, then put it over some rice.

For another variation on stir-fry, you could also make something like yakisoba, although it tastes less legit if you don't actually use soba, which can sometimes be difficult to find or expensive.

This recipe is from my blog, https://veggiechick.com/skinny-shiitake-black-bean-burgers-w-spicy-aioli/ More notes on the blog post. Recipe below.

Shiitake Black Bean Burgers w/ Spicy Aioli

• 1/4 cup unsalted vegetable broth
  
• 3 garlic cloves, minced
  
• 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)- see *instructions and **notes below
  
• 4 ounces fresh shiitake mushrooms, stems removed and diced very fine
  
• 1/2 medium onion, finely chopped (about 1 cup)
  
• 2 (15-ounce) cans unsalted organic black beans, drained and rinsed (you can also use 2 cups of these Instant Pot Chipotle Black Beans)
  
• 1 tablespoon low-sodium tamari (for gluten-free) or soy sauce
  
• 1 teaspoon fresh minced ginger (or ginger paste in tube) or 1/4 teaspoon dried ginger
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 cup panko breadcrumbs, gluten free if desired
  
• 2 cups baby arugula
  
• 2 tomatoes, sliced
  
• 4 hamburger buns (gluten free if desired)
  
  Spicy Aioli
  
  
• 1/4 cup Vegenaise (or other vegan mayonnaise)
  
• 2–3 teaspoons Sriracha (chili hot sauce), or more, depending on desired spiciness
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 375° F. Prepare a baking sheet covered in parchment paper. Add the black beans to the baking sheet in an even layer. Pat dry with a few paper towels. Bake for 18-20 minutes or until beans are steaming and starting to dry out (with no water/moisture on the pan). Remove pan and increase oven to 425° F.
   
2. Meanwhile (waiting for the beans to cook), prepare your flax egg (see below for tips*). In a small bowl, combine 2 tablespoons ground flaxseed and 3 tablespoons water. Stir and let sit for at least 5 minutes.
   
3. If you haven’t already, chop the mushrooms and onion (diced very fine), and cut the tomatoes.
   
4. You can also make the aioli at this time. To do this, combine the mayo and Sriracha in a small bowl. Keep refrigerated until serving.
   
5. Add vegetable broth to a medium/large nonstick skillet or pot over medium high heat and add garlic, Cook for 30 seconds, stirring, then add mushrooms and onion. Cook for 2-3 minutes, stirring occasionally, until the mushrooms and onion are softened. Remove from heat and drain out any liquid if there is any.
   
6. In the same pot (no heat), stir in the soy sauce, pepper, breadcrumbs and flax egg until combined.
   
7. When the black beans are ready, add the dried black beans to the pot. To do this, pick up both sides of the parchment paper carefully and transfer the beans by first shaking and then using a spatula to remove the beans that may stick to the paper. Save the parchment paper if desired (you’ll use it again later).
   
8. Lightly mash the beans in the pot using a potato masher. You want some of the beans whole/halved; don’t over-mash. Once the beans are mashed, stir in the other ingredients with the beans until combined thoroughly.
   
9. Divide mixture into 6 equal portions and shape into patties. To divide portions evenly, you can use your fingers to carve out 6 sections in the bowl (see photo above in recipe instructions). 
   
10. Arrange patties on a baking sheet covered in parchment paper, spaced out so they are not touching. Let rest for about 5 minutes, making sure the ingredients have time to bind together, then bake at 425° for 12 minutes.  Flip the burgers and cook for another 12 minutes. They are done with they are firm and starting to brown. Remove from oven and let sit for 5 minutes.
    
11. To assemble, toast the hamburger buns, and top each bun half with a burger patty, 2-3 tomato slices, 1 tablespoon aioli sauce, a handful of arugula, and the remaining top halves of the buns. Serve with chips, sweet potato french fries or a small salad. These burgers pair perfectly with this Kale Quinoa Salad, Edamame Sesame Quinoa Salad, or Miso Peanut Coleslaw. 

Good god, I love Chicken Paprikash. Personally I like to add some sliced green and yellow bell peppers into the sauce. Rounds out the flavor nicely and adds textural interest. Personally, I've found that bone-in chicken thighs get the best juicy flavor (and the crisp skin!) but obviously use what you have. We often do polenta or mashed potatoes with it but I will have to try it with dumplings some time. Also if you're ever in need of good paprika, I highly recommend this brand. It's Spanish, not Hungarian but has consistently high quality, great smokey body and it seems silly but the tin keeps it fresh tasting for a long time (not that it lasts in my house).

I'm sorry for your loss sweety. That's a tough thing to go through. She looks really sweet and loving. <3 Dogs are not our whole life, but they make our lives whole.

If I were to make a locket, I would use the photo at the groomer and the photo in the snow. I like them the best because I think out of the bunch, which are all great, they show the most personality.

I made you an album of my freeloaders cats As you will see from the pictures they all have huge personality. I have had them all since they were kittens. Disco is the oldest at 13. Disco is fat, and he snores so loud! Spike is the middle child. Shes 9 or 10. I cant think right now. She is my baby. She follows me everywhere. Even the shower. If I call her name, she comes running no matter what. If I hurt myself, she freaks out. Its awesome. Gypsy is the "baby" at 7 years young. Shes very skiddish. I've been working on that a lot more lately and I seem to have broken that trait. She was bad. I dont know why. If someone sneezed you wouldnt see her for hours because she would be hiding. Right now shes laying on my pillow, near my head. :)

I'd love to try these for my kittys, as they are spoiled but everyone needs more spoiling. If not, I have a wishlist for them. :)

I learned how to cook Thai curry from a Thai friend, and I realized it's the brand/quality of ingredients that's really important. This is the brand of curry paste he used, and this is the brand of coconut milk. Both of these were significantly cheaper at the local asian market. I also got a good quality fish sauce, and these lime leaves that I added in with the coconut milk. It's honestly better than anything I can get in restaurants around me. My half-Thai brother-in-law said it was better than his dad's curry. And it's super easy.

VANILLA BEANS? I LOVE VANILLA BEANS!

No, but really. Wouldn't making your own vanilla extract be awesome? Yeah it would. Trust me.

)

Every night I have a base of either quinoa or rice, prepared in my rice cooker with various vegetables and spices. If rice, I'll roll it up with nori for homemade veggie rolls.

With dinner I have a 12 ounce glass of water with two tablespoons of flax and one tablespoon of chia.

I buy my pinto beans and black beans loose in bulk at the local grocery store when picking up my vegetables, usually around 5 or 6 pounds of each at a time.

Cumin, garlic powder, tahini, and dry garbanzo beans go for a good homemade hummus in a food processor. Needs a fresh lemon or two squeezed into the tahini. Original recipe had olive oil and salt, I leave out the oil entirely and either cut the salt down to a dash or none at all.

I keep oats and almond meal on hand to make pdb cookies with the same food processor, just add a banana or two, cinnamon, nutmeg, almond butter, and raisins if you like. The original recipe called for dates and I said eat me I'm doing raisins.

I got peppermint in bulk to make tea with, both by itself as well as mixing with chamomile, mugwort, etc.

I keep almost all of the above in these convenient cereal containers to both extend shelf life, shelf space, and remove any branding or advertising. Mason jars are also awesome!

Don't forget you can dehydrate your own food as well!

Edit: I don't work for Amazon, I just live no-car and order like this to survive!

Hi, just wondering if anyone know the recipe to make this at home? They're delicious and I've been trying to recreate the same flavor but no luck. Why not just buy these, you ask? Because they're quite expensive, even at the local stores, $16 for a 6 pack, $25 online, but most importantly its too spicy, I'm hoping if I can make these myself, I'd just tone down the spiciness a little.

​

I can get most of the ingredient such as hot pepper paste, red pepper flakes powder, udon noodles and other stuff. I just don't know how to recreate the flavor like the premade sauce pack. Any help would be greatly appreciated.z

I've never had it (or made it) but I've had really good results of other Japanese recipes from these sites. I'm assuming the broth is a dashi base (a fish based cooking broth) with mirin (sweet cooking sake), sake, and soy sauce.

https://www.justonecookbook.com/nabeyaki-udon/

https://www.japanesecooking101.com/nabeyaki-udon-recipe/

Don't know where you live but any decent asian grocery should have most of those ingredients. For dashi, I usually use a powder instead of making from scratch. Also easy to use to make miso soup, just a cup of dashi broth and a tbs of a good miso, yum. If you make a trip to an Asian grocery, don't forget the Shichimi, really good sprinkled on a udon soup.

Theres Korean flakes cheap on amazon called Gochugaru. Should last a long time. Basically a more sophisticated version of cayenne and red pepper flakes. Less intense on the mouth. Good in anything even pizza. Using it by the cup to make stews and soups with cool color, awesome heat and flavor.

Also sounds right your your alley considering all the asian inspired ingredients you used.

https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ/ref=mp_s_a_1_3?keywords=korean+flakes&qid=1563135241&s=gateway&sr=8-3

I've tried giving my cat tidbits of everything you can think of: ham, cheese, chicken, turkey, hamburger, tuna, hard-boiled egg. He sniffs them once and walks away. But for some reason he loves chicken salad from the grocery store deli. When I open the container he races into the kitchen and stands on his hind legs begging for it. He even eats the bits of celery and onion in the chicken salad. He only likes the good stuff, I guess.

The only other (sorta) people food he likes is this stuff. If my cat loves this junk, normal cats will go apeshit for it.

Korean red pepper flakes (gochugaru) can be bought online for relatively cheap, such as here. Stored in the freezer it'll last for a very long time so buying in bulk is OK. It's good for use in homemade kimchi, stews, soups, and veggie side dishes.

Your small jar of Kimchi should be plenty for 4, a little goes a long way. My recommendation would be to start with a recipe for regular ramen then just use the kimchi as one of the toppings.

As for what type of ramen, a thick and rich Tonkotsu broth would be a nice pairing with the acidity of kimchi.J Kenji Lopez-Alt has a great recipe if you're down to make it from scratch.

So this may sound crazy, but I keep a bag of these on hand (they're also super awesome for when you're sick or need some clearing up) and just mix with some bourbon and (if I'm feeling fancy) some fresh lemon juice.

Penzey Spices, Whole Foods, Fresh Market, World Market.

Last time I bought some, I had a coupon for World Market and it was the best price of the places above.

For a less expensive option, you could try Spice House of Longwood, Spice Bazaar, or a mexican grocery, but I can't say I know those all too well.

Amazon seems like a great deal. I might buy some to make extracts for gifts.

I also eat a lot of more bland but healthy meals, and the biggest lifesaver for me recently was adding furikake (Japanese rice seasoning) to my food.

I use Nori Komi Furikake specifically and it makes a lot of bland food a lot better - it's mainly just sesame seeds and seaweed flakes, though there's other versions with different fish flavors.

Brussels sprouts and bacon, for sure. I love slicing them very thin and making sure they get nice and crispy in the bacon fat.

Spiced cauliflower. Chop 1 medium head of cauliflower so that each piece is flat (like a 2d tree) and lay them in a single layer on a sheet pan. No foil necessary, vegetables brown much better without a barrier between them and the pan. Also no need for oil or seasoning here. Roast at 425 for about 15-20 minutes. You want a deep brown color on the bottom of each piece. Right before you remove the pan, mix together 3-4 tbsp olive oil, 1 tsp salt, 1 tsp turmeric, 1tsp curry powder, and pepper to taste in a large bowl. Dump hot cauliflower into the bowl and toss until well coated.

Crispy Asian Broccoli. Same exact method as above, only this time we're swapping seasoning. 2-3 tbsp toasted sesame oil, 1tsp soy sauce, and 1 tsp shichimi togarashi. Sometimes I'll add in some minced garlic and ginger. The heat from the just roasted broccoli takes the astringent edge off of both without actually cooking it.

About once a month we do a sheet pan meal with hot italian sausage, dino or tuscan kale, and harissa. If we've got the carb count I'll add a couple shallots (quartered). Dump 1/2 lb of hot italian sausage chunks, 1/2 bag of kale, and 2 quartered shallots on a sheet pan. In a measuring cup, mix 1/4 cup olive oil, 3tbsp of harissa and 1 tsp kosher sat. Pour over sheet pan. Toss ingredients and pop into a 425f oven for 20 minutes until kale is crispy, sausage is cooked, and shallots are browned on the bottom and melty. For bonus points, top with a fried egg. Without the egg you're looking at 450 kcal, 9g net carb, 39g fat and 16g protein.

My favorite thing is "Prince of Peace" brand Ginger tea with honey crystals to make my kratom tea (Can be purchased at Asian grocery stores or on amazon. Compliments the flavor of most kratom and the first thing I look forward to when I wake up every day. However, before I acquired a taste for kratom years ago, i used to mix it into fruit on the bottom yogurt to get it down.

Here is a link if anyone is interested:
https://www.amazon.com/Instant-Ginger-Honey-Crystals-Pack/dp/B002SWB73C/ref=sr_1_2_a_it?ie=UTF8&qid=1521628318&sr=8-2&keywords=prince+of+peace+ginger+honey+crystals

Awesome, nice work OP. I use this stuff basically every day in my kitchen. There is literally almost no recipe that doesn't improve with it if you use it correctly. For the record, this stuff is pretty readily available and is a very solid product. I avoid Trader Joe's version though, it tastes like sawdust in comparison. Wish I had a smoker and could make my own!

Roasted carrots with zaatar and feta is delicious and easy to make.

Roasted Carrots with Zaatar and Feta

You can get Zaatar on Amazon here if you can’t find it locally.

I’ll echo others that you should get an Instant Pot, there’re great.

Thank you!

I followed-ish this recipe after seeing it on 'Salt, Fat, Acid, Heat' on Netflix.

They were delicious! You can definitely taste the miso. The recipe calls for refrigerating them for 4 hours but in the (Salt) episode they mention that you can do it in less time at room temperature. I did a little over an hour at room temp and in the fridge for an hour.

I live near a great Asian market and was able to pick up Shichimi Togarashi to sprinkle on the eggs. It was my first time using this spice and I'm looking forward to trying it with other dishes.

Assuming your rice game is strong and you're using high quality artificial crab, a few other things to experiment with:

• sesame oil
  
• lemon juice
  
• green onion
  
• masago
  
• mascarpone
  
• sriracha
  
• shichimi togarashi
  
• real crab meat (the stuff that comes in a can works just fine)
  
  My guess is you're missing the sesame oil. Usually I just make a mixture of real crab (either lump meat from a can or frozen stuff- because i'm lazy) and Kewpie mayo with a little bit of sea salt, masago, and sesame oil. Usually comes out great. Make sure your ingredients are not overly wet, the soggy feel can ruin your perception of the roll regardless of how good it might taste (and the fishy water tastes a bit gross).
  
  It's easy to make several small batches with slight variations of ingredients, so make a bunch!
  
  tldr: try adding a small amount of sesame oil. make sure your ingredients aren't wet.

Sorry for late response.

Shichimi pepper called "shichimi togarashi" in Japanese is like this and would be available at any Japanese grocery store. It contains powdered red chili pepper and other six seasonings ("shichimi" can literally be translated to "seven tastes"), would be always on the table in Japan, and especially indispensable to me for oyako-don, katsu-don, udon, tofu dishes like hiyayakko and much more other Japanese dishes!

Though Japanese dishes are generally plain and too plain for you westerners, a sprinkling of shichimi would make them a bit spicy and taste better!

As to how to make a sheet of nori into pieces, dried enough and crispy one would easily crumble by crumpling just like you'd do with a sheet of paper.

You can make your own kimchi. I know that typically requires quite a bit of advance planning, but there are, for example, quick kimchi recipes, and while they feature one major exotic ingredient -- Korean chile pepper flakes, better known as gochugaru -- you can order the stuff off Amazon. And if you don't want to make your own kimchi, substitute the kimchi juice for gochujang, which can also be purchased from Amazon, or, just as likely, you can find gochujang in a lot of grocery stores now (at least where I live, I haven't canvassed the country).

I cook everything from French food to American to African stuff. You'd be amazed what you can substitute, and how you rarely have to go to specialty stores for what you need. I have the benefit of an East Asian supermarket near me, but to be honest, nearly everything I've found there, I have later found in other grocery stores. The only exceptions have been the truly, truly obscure stuff (ever had a recipe call for a jar of tiny, pickled shrimp?), and I typically don't make those recipes again.

I do understand the frustration -- despite how much I love to cook, I hate shopping -- but there are always options, and usually they aren't very difficult ones.

I love that 'rice seasoning' they sell at the asian supermarket. My favorite is the seaweed one, I don't like the salmon one too much.

I'll upload a pic in a sec, so OP can see what I'm talking about. I'll eat just rice with that stuff, it's great.

Edit: here it is

Alternatively you can just buy seaweed sheets and canned tuna, and mix it all up.

There's actually several types.

1. Paprika. Run of the mill paprika that's easy to find in any grocery store in the US. It's a mild blend of sweet and hot with a mostly neutral flavor.
   
   
2. (Hungarian) Sweet Paprika. Rich and fruity like a red bell pepper with no heat.
   
   
3. (Hungarian) Hot Paprika. Made from dried chili peppers. Similar to cayenne, but a bit less spicy.
   
   
4. (Spanish) Smoked Paprika. Also called Pimenton de la Vera. Made from smoked, dried chili peppers. Has a woodsy, smoky flavor. Comes in both sweet and hot. If it doesn't specify, it's probably on the sweeter side. Not hard to find in many grocery stores.

Amazon!

http://www.amazon.com/Nanami-Togarashi-Assorted-Chili-Pepper/dp/B0002YGSA0/ref=sr_1_1?ie=UTF8&qid=1367596664&sr=8-1

If you can read Japanese, I recommend getting this. Its a specialty shichimi blend called Dynamite. I use it on everything, and it's amazing. They ship overseas as well.

You're looking for Furikake, rice seasoning. There are several different flavors, I usually get the fish/seaweed flavor, it's pretty good. It goes well on ramen too!

If you have an Asian/international grocery store nearby they'll have a lot more stuff like this.

Spicy tuna with cucumbers

1 large cucumber

4 oz raw sashimi grade tuna

1 tbsp Sriracha

1 tbsp ponzu sauce

1 tsp sesame oil

Furikake to taste

Peel, de-seed and chop the cucumber. Pour ponzu over cucumbers. Mash up the tuna with the Sriracha and sesame oil. Serve on top of cucumbers, top with Furikake. So delicious.

Calories: 288

Fat: 11g

Cholesterol: 44mg

Sodium: 1105mg

Carbs: 13g

Fiber: 3g

Sugar: 9g

Protein: 31g

Yes, it's high in sodium, but most of the ponzu sauce is left at the end. It's delicious.

You also don't need any oil (sub korean chilli pepper flakes) and it will come out just as good. Sub sugar for maple syrup works great too :)

I bought a large (5 gram) jar off amazon for $25. This is the closest thing to what I bought that's currently available, though it looks like it's $35 now.

The jar isn't lasting as long as my math says it should, but even if I polish it off in 3-4 months, it's still less than $10/mo. Quality appears good, and it's got a good flavor. Taken as a tea, it'll probably yellow your teeth.

You can toss some tomato sauce/diced tomatoes in there for extra flavor. I bet dried mushrooms would up the umami factor a LOT. I like using Goya Sazon for my Mexican/Spanish (different name depending on where you live) https://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO. I use that, some tomato sauce, 1/2 a diced onion, and frozen peas/carrots/corn for about 2 cups of rice (brown or white). Super tasty. And yes, saffron comes in threads - they are actually the stamens of the crocus flower. I have them for special occasions since they are too expensive to use more often, but the sazon packets I linked to has ground saffron in it. And tumeric makes a good, colorful substitute in a pinch.

The only thing that's truly necessary that you might have trouble finding is the Korean chili pepper flakes, but you can get those on Amazon. Some recipes call for salted shrimp, but you can leave that out and still get good kimchi out of it-- I didn't have any for the first batch I made and it turned out delicious.

Saffron (best bang for buck, and great stuff; I bought it a month ago and I still am not halfway through; a little goes a looooong way)

Skullcap (Nature's Answer by far has the best, most consistent concentrated tincture I've ever had, and I've tried Botanic Choice and a few others too)

I met my husband on myspace and flew out to meet him a week after I turned 18. Luckily it worked out, didn't die in the process.

Because everything is better with spice!

Please pop my cherry

Thai style omelet: 2 eggs mixed with a slice of lime, a tsp of corn starch, and a splash of fish sauce. I had that with steamed rice sprinkled with this crack and kimchi. It's delicious and my favorite easy go-to meals.

diet Canada Dry ginger ale, frozen raspberries, frozen pineapple chunks, True Lime, So Delicious cocowhip, protein powder, greens

fyi, True Lime is addictive. I put it in so many things.

Looks great! Thanks for the video.
I ordered za'atar mix too when I discovered it (but mine came in a humongous 1 lb bag I'll probably have forever).
I also got the Lebanese version of za'atar which has thyme, sesame seeds, sumac (the tart-citrusy flavor you mentioned), plus salt. There turn out to be a few different types of the mix depending on country of origin (some add oregano, cumin and/or fennel seeds for example), but they're mostly similar. Which do you have?

I also use za'atar to season/coat roasted chickpeas, acorn squash seeds, etc, for snacks.
And the maker's description of my product at Amazon says this about other uses:
"It is commonly eaten with pita, which is dipped in olive oil and then za'atar. Za'atar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (drained yogurt--"Greek" style yogurt) and bread and olive oil for breakfast, most commonly in Jordan, Israel, Syria, and Lebanon, as well as other places in the Arab world."
...and more ideas for za'atar:
https://www.google.com/search?q=za%27atar+recipes
https://www.google.com/images?q=za%27atar+recipes

(Do you ever dry your meats before adding oil to make it stick better and prevent steaming rather than frying/searing? Guess it's not as important when using ribbed grill pans though?)

http://amazon.com/Lebanon-Zaatar-Thyme-Seasoning-1LB/dp/B00A61W5HE

Most long term bulk storage lists suggest rice. I suppose options for cooking are the one you have prepared and defended.

I was just looking at the list and can not imagine having time to cook with flour every day. I bake edible bread, but I am not a pastry chef. This recipe seems a simpler option to make a sandwich from scratch.

My partner really enjoyed Onigiri when he visited Japan. He bugged me to learn how to make them. You really don't need the Nori, furikake is all you need to make them taste good. I even got a mold to make them faster.

For people who have a stockpile of Spam, try it the Hawaiian way.

https://www.youtube.com/watch?v=9eYyAmrqUoA&t=566s

Edit : Fixed Links

Vanilla Beans. Even with shipping, they're much cheaper than Walmart - but don't be deceived by their price. These beans are not cheap bargain brand; They made the best creme brulee I've ever baked.

This and lots of it. You should be able to get it at all asian supermarkets.

I like to use white pepper and occasionally some sesame oil for lighter pork/chicken flavored soups. If you can get Shichimi Togarashi, that's probably one of the best spices. It's more commonly sprinkled over udon but it'll work nicely with just about any soup.

Could be a combo of anchovies or shrimp paste and a lime juice concentrate.

I've used shrimp paste and "true lime" powder.
Works awesome!

https://www.amazon.com/gp/aw/d/B001Z2O0T4?fp=1&pc_redir=T1

yes they're all in the fridge, the best by date isnt until next May --- think I'll add the one that's already open and give it a trial run, I can always experiment later

looks like enough to do all 10 containers right here lol

and I keep kosher so not sure I would trust most fish sauce, I've been to some oriental markets near me and wasn't confident enough they weren't made from krill

Sazon is, cheap, tasty, easy to find in most stores, and will work with a lot of different cooking styles and recipes. Celery salt is also surprisingly good on chicken.

aiight

Rice Eating Meetup on Friday, somewhere in Cobo: Be nice 4 free rice. Y'all better bring some furikake to that meetup bc eating with only soy sauce is kinda boring imo

Hiyayakko is great in the summer.

• chilled cube of silken tofu
  
• katsuobushi (dried bonito flakes)
  
• grated ginger
  
• thinly sliced scallions
  
• soy sauce
  
  Just lay the katsuobushi on top, a bit of ginger on the side, sprinkle scallions on top and drizzle with soy sauce.

a good pinch of bonito flakes into a quart of chicken stock as it is reheating, along with a teaspoon of Montreal Chicken Spice

Let that steep for 30 mins or so

I'm usually boiling the pasta noodles / wontons / par cooking the veg in the stock during this time.

you'll need to strain it as you put it into the bowl but definitely worth a try at some point.

once in the bowl, just a few drops of Sesame Seed oil to finish it off takes it to a whole other level.

also, if you have cats, they usually will go nuts for the Bonito flakes as well

Sounds tasty!

I got a hold of these asian rice seasoning spices http://www.amazon.com/JFC-Nori-Fumi-Furikake-Seasoning/dp/B0006G5KEY

They are pretty good

I have this Korean red pepper powder (like this) and sprinkling that on gives it an awesome kick!

I also grate gouda into it. I have a little fox grater and I just buy some smoked gouda from the fancy cheese section, cut off the rind, and grate some of it right into the eggs. The fox makes me happy in the morning ^ . ^

If I'm feeling even more gourmet, I'll chop up some green onions to stir in.

It honestly only takes a few minutes, but makes my morning so much better.

I like to add it to the water I boil the noodle in. Then the flavor seems to get into every single noodle really well. The same can be done with sriracha, or really any sauce.

I also like to add a dash of powdered hondashi to mine. If you don't like fish, you probably shouldn't try this, but man, that stuff is savory!

Also, remember you can buy sesame seeds in bulk in a lot of grocery stores. 1lb of them is a LOT and is much cheaper than buying them on the spice aisle. You can toast them by putting them on a cookie sheet in the oven at 325 for about 5 min. Just keep an eye on them and take them out when they look slightly toasted, then let them cool and store them in something airtight.

AAAH Foodgasm. So simple too!

Dipped slices of mozzarella in butter, then coated with milled flax seeds. Fried them in butter in a pan. And HOLY COW. the fried flax seeds end up with this deep, rich, and nutty flavor and the mozzarella is all goey. It was the most satisfying thing I've had all week.

Also, you can get a 24oz bag of flaxseeds as an add-on item on Amazon right now for only $8.12!!! link

I bought this recently and it's pretty good:

http://www.amazon.com/gp/aw/d/B00QL3NZOI?psc=1

Amazon

From Alamo's website:

> TOGARASHI POPCORN
Fresh, hot buttered corn with a kick of Japanese spice. Vegetarian.

“Being a movie theater, I really wanted to blend some great Japanese flavors with our most popular snack. I landed on togarashi — a blend of red chili and other spices and common Japanese condiment — as the flavor driver for our ISLE OF DOGS popcorn special. Not only does the popcorn itself get tossed in this flavorful seasoning, but we infuse the butter as well.”

Got to use the good stuff and enough of it.

It's very powerful though

I think I've seen them on Amazon, if OP has run out of leaves to share.
Edit: This was a top result for me. I live in the US idk if it helps you

I know how you feel. The difficulty of finding correct ingredients is both challenging and frustrating. Coarse ground is the proper one for Baechu Kimchi for sure. But then having such 'specialized one' can be a luxury for remote areas. (I had the pleasure of cooking Korean food with limited items before and even made Kimchi with fine grind before - didn't die. Taste is not perfect of course.)

If you have access to Amazon delivery and budget allows, try getting both:

Coarse one example: https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ/ref=sr_1_3_a_it?ie=UTF8&qid=1518424865&sr=8-3&keywords=korean%2Bred%2Bchili%2Bpowder&dpID=51IkyemC7mL&preST=_SY300_QL70_&dpSrc=srch&th=1

p.s. I use fine grind for almost everything except for big baechu kimchi. (Thus, 90% of my consumption is fine grind - soups etc).

Traditionally maybe, but a number of commercial brands list MSG as a separate ingredient, rather than Kombu or other seaweed.

Whether it's seaweed powder or some other form of MSG, I don't think it matters. I think this is much like the "No Nitrates Added" bacon where they add celery powder instead of straight nitrite/nitrate and instead if comes from celery powder.

It's salty and kinda sweet Japanese seasoning usually made with nori and sesame seeds. My favorites are the basic one and the on with tiny dried shrimp.

http://www.amazon.com/JFC-Nori-Furikake-Seasoning-Ounce/dp/B0006G5KEY


https://www.google.com/search?q=furikake&safe=off&client=ms-android-att-us&source=android-browser&prmd=sivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiO5sn6q8rKAhUQ72MKHQG_CpMQ_AUICCgC#safe=off&tbm=isch&q=furikake+rice

That's one kind of paprika. There's also this:
http://www.amazon.com/Paprika-Hot-Szeged-4-Ounce/dp/B000LRG0W4/ref=sr_1_13_a_it?ie=UTF8&qid=1462324855&sr=8-13&keywords=paprika
and this:
http://www.amazon.com/Hungarian-Sweet-Smoked-Paprika-1-76oz/dp/B00FW353TK/ref=sr_1_3_a_it?ie=UTF8&qid=1462324927&sr=8-3&keywords=smoked+hungarian+paprika
and a whole lot more! Have fun!

I don't have quantities, as I do it by site in a large seasoning container (like these)

But, similar to what other people have said:

50-50 Kosher Salt & Black Pepper - about 1/3 of the container

Granulated Onion and Granulated Garlic - about 1 inch each (Granulated has better flavor and mixes better than Powder)

White Pepper - about 1/2 inch

Sazon Goya (Basically, Southwestern flavored MSG) - Four Packets

Shake to combine.

After the briskets are trimmed, I rub them heavily on both sides (alternating sides) with Worcestershire Sauce (best to do in a large pan to catch spillage). It does soak in; there is always more out of the bottle than in the bottom of the pan.

After the W. Sauce bath, I rub heavily with the rub. And literally rub: I almost use it as sandpaper and try to push the rub into the meat.

Last briskets I also injected with this before rubbing:

Beef Base (1 heaping tea)

Worcestershire Sauce (1 TBS)

Soy Sauce (1 TBS)

Accent (1 tea)

Water (2 cups)

wow this is great! a vegetarian ex girlfriend of mine introduced "furikake" to me and i have been looking for nori komi ever since (without knowing it under that name).

so tonight i found this! http://www.amazon.com/JFC-Nori-Komi-Furikake-Seasoning/dp/B0006G5KEY

Get some of Korean chili powder, like this. Great for making something spicier without imparting a major taste.

One of my favorite recipes is known as hurricane popcorn.

You can easily make your own at home like this:

Pop your popcorn as you normally would (mircowave or stovetop).

Toss with a mix of melted butter, a little toasted sesame oil, and a little soy sauce.

Then add furikake (Japanese seasoning of crushed seaweed and sesame seeds), and [rice crackers] (http://www.amazon.com/Umeya-Hana-Rice-Crackers-Toasted/dp/B001AYDRTQ/).

In case anyone is wondering, Amazon carries the House brand. It's like $5/bottle and worth every single penny. I've taken to putting it on everything from eggs to ramen to pulled pork.

House - Shichimi Togarashi

They also have Sansho peppers and Nanami Togarashi, too.

I like finding stuff like this online. http://www.amazon.com/Nanami-Togarashi-Assorted-Chili-Pepper/dp/B0002YGSA0

YOU FUCKIN KNOW IT!

GRILLED CHEESE AND SPAM MUSUBI PARTY!

Edit: Question: Do you use furikake on your musubi, and if so which flavor? My default is nori komi, but I have a bottle of the wasabi flavor and it's really tasty so I want to try it on the next batch of musubi I make. I haven't used any other flavors before and I'm curious as to how they hold up.

Yeah, I love putting this spice in my ramen.

Other than that, egg is incredible... although it would be difficult to use egg in a cup ramen. If you try it, post about the possibility.

I forgot to mention I used 2 cups of chili powder and this bomb stuff on amazon that my friend reccomended

red chili powpow

I sometimes use a sweetener that is ginger flavoured. It goes well with a bit of candied ginger. So it's a flavour I like that comes with a decent amount of sugar for 2F.

currently i live in japan. my local grocery store sells it fresh. also you can buy powered form like a pixie stick. called hon-dashi.

Ok, I'm currently the ginger queen, so let me advise you. Ginger ale has almost no real ginger in it, so it won't help much. Look for "ginger beer" (it's nonalcoholic) at your fancy grocery store. My MIL sent me a huge bag of ginger chews Gin Gins that have been wonderful. And, when I'm really desperate, I have this hot ginger drink called instant ginger honey crystals. It's super spicy, but always works for me.

I've never seen dashi sold in cans like chicken stock so you may have been too specific in what you asked for. The markets should carry what you need to make it from scratch (fish flakes and seaweed) and they'll have the instant granules. The instant really isn't bad at all.

Furikake!

Sprinkle over rice, it's super tasty and low cal. Growing up, my mom used to make rice, dump on a bunch of furikake (usually adding some dried, flavored seaweed as well) and sprinkle some hot water or green tea over top to mix it up and make the seasoning spread out more. Also gives it more of a porridge texture. You can skip the water/tea if you want though.

Thanks. Would this be it?

https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ/ref=sr_1_5?crid=IAW1AN9PPN0S&keywords=korean+chili+powder&qid=1566954918&s=gateway&sprefix=Korean+chil%2Caps%2C147&sr=8-5

This stuff looks pretty good

Feel better soon! Next time you're up to shopping (or ordering online) I like this honey ginger tea for a sore throat. Also, I got a the same tea pot last Christmas.

you could try honeyed ginger crystals! they are also basically black magic for nausea. i get them at a local asian market. you just mix it in hot water for tea or cold water for a nice refreshing drink. here is a link; http://www.amazon.com/Instant-Ginger-Honey-Crystals-Pack/dp/B002SWB73C

It's a spice mix, especially popular among latin americans

It sounds like you just want sauteed vegetables... is that the aim? If so, just stir fry your vegetables in a wok with your oil preference plus salt, onions, and garlic, and you'll have something close without the soy sauce.

If you want more of an asian flavor, Costco sells an asian seasoning that does a good job with a minimal amount of soy sauce in it. You can also get it on Amazon. If you're dodging soy due to an allergy, though, this would not be recommended. The ingredient lists unrefined sugar, too, but it's a negligible amount as the carb/sugar count is 0.

If you like breakfast and spicy food, spicy/hot paprika is amazing in hashes or on devilled eggs.

Edit: we use this stuff https://www.amazon.com/gp/aw/d/B000LRG0W4/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1485967093&sr=8-1&keywords=hungarian+hot+paprika

• Bouillon cubes
  
• Curry powders
  
• Spice mixes
  
• Milk, sugar, and cinnamon
  
• Flavored diced tomatoes (e.g. "Italian tomatoes" or tomatoes with chiles, etc.)
  
• Furikake
  
• Saffron - expensive, but a little goes a long way
  
• Butter and fresh herbs - parsley, basil, thyme
  

buy some stuff online and make your own yakisoba!!! it will be better i promise.

if you can find fresh or frozen ramen noodles at an asian market, buy those, otherwise cook your usual instant ramen noodles for about half the time you normally would, do not add the broth packet, and strain the water.

in a pan, heat up some vegetable oil, and saute some ground or diced pork, cabbage, carrots, and onion. once this is almost done, add the cooked ramen noodles and some "yakisoba sauce".

you can buy yakisoba sauce premade, or just mix worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar together, heat to dissolve sugar and whisk together.

cook the noodles, veg and pork with the yakisoba sauce for a minute or two on high till the noodles brown a little bit.

put on a plate and garnish with kewpie mayo and katsuobushi.

here are links to buy what you need;

yakisoba sauce - https://yummybazaar.com/collections/japan/products/yakisoba-sauce-by-otafuku-17-6-oz

katsuobushi - https://www.amazon.com/Katsuobushi-Shaved-Bonito-Flakes-0-88oz/dp/B001CWI4DU

kewpie mayo - https://www.amazon.com/gp/product/B0000WKU8K/ref=s9_acsd_hps_bw_c_x_1_w

those toppings and the sauce should come out to around $25 and should make 20-30 servings, then all you have to do is grab a ramen packet, pork and a bit of veggies and fry dat shit up...and that is how to make a very very simple, but legit japanese yakisoba, not the americanized instant version. will prob taste alot different than "beef taco" flavor. much less spice and much more umami. the yakisoba sauce, katsuobushi, and kewpie mayo all have natural or chemical flavors that trigger the sense of savoriness and meatiness...aka that same indescribable taste that makes it hard to stop eating doritos or hot cheetos or some snack with MSG

Put 1-2 tbsp flax seed in your protein shakes or smoothies. It is basically plant based natural fiber. https://www.amazon.com/Spectrum-Essentials-Organic-Ground-Flaxseed/dp/B00DOKFLYI

I noticed I regularly go the bathroom when I take that in the morning. Noticeable difference when I don't.

I like this one too for the office. I use about a tsp of the granules for about 12 oz water then miso paste to taste.

Cross Post from /r/food

Figured you guys might like this as well.


Ingredients

Not pictured: enoki mushrooms, green onions

Pork Recipe from Serious Eats

Egg Recipe also from Serious Eats

I boiled about 1 Cup water, added 2/3 cup beef stock and turned the stove down a bit to maintain a small simmer. Added cubed firm tofu and a handful of enoki. Added a pinch of this and a dash of soy sauce. Let this simmer on the stove for about a minute, then added the packet of Ramen noodles. After the noodle softens (about a minute), stir in 1 tbsp of miso paste. Simmer for 1 more minute and transfer to bowl. Immediately dunk in the 2 halves of soft boiled eggs and slices of pork to let them heat up a bit.

Top with chopped up spring onions and sriracha.

All this is missing is a few servings of vegetables, which is what salads are for.

I can seriously eat this every day.

I eat (non-instant) ramen for lunch that I cook in the microwave. I keep roasted seaweed, dried shiitake mushrooms, S&B chili powder, tiny dried shrimp, and dried fried onions in the cupboard at work to add a little kick to my ramen. I'm sure adding any of these ingredients will make your ramen tastier.

Yeah, i use this stuff in various things occasionally, rice usually, its mostly MSG.

http://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO

There is really nothing special here every sushi place does a generic Ahi tower of sorts... Siracha goes in the tuna to the correct color, regular mayo goes into the imitation crab meat(broken into strands) to the correct consistency and desired flavor then just go buy yourself a piece of PVC pipe cut to the desired size and width or you can cut the bottom off of a Styrofoam cup to use as a form. Now just layer into your form the rice on bottom, sprinkle with togarashi , avocado, tuna, and then crab. Dress the plate with eel sauce and wasabi mayo(wasabi powder, lime juice, half mayo and half Japanese mayo) all ingredients will be to taste, consistency, and color; trust your pallet. Lastly plate the form and gently remove the form to reveal the tower. Dress with a sprinkle of black and white sesame mixed and micro greens. That's it. All laid out. If you're going to be doing this with salmon I would recommend first making the salmon into a sort of spicy poke(pronounced pohkay) with sesame and soy(maggi is best)and then follow the plating as usual.

edit: I just saw the orange spicy mayo, that one is siracha, a sprinkle of tagarashi, Korean chili paste, and the garlic chili sauce made by the company that makes cock sauce but it is NOT cock sauce. Mix with half Japanese mayo and half regular. All ingredients again are to YOUR taste and pallet as I have not eaten this dish at that particular restraunt. There is also a spice mix that I missed that goes between the rice and avocado layer that consists of nori, sesame and other spices that I forget... Anyone know what that stuff is called?

edit: found it. This stuff. http://www.amazon.com/gp/aw/d/B0006G5KEY

It was amazon and it took about 3 weeks to get from Japan. In the youtube comments someone said they just used Tajin but I don't think there's any "heat" in Tajin.

https://www.amazon.com/House-Shichimi-Togarashi-Japanese-Pepper/dp/B0002YGSJQ/ref=asc_df_B0002YGSJQ/?tag=hyprod-20&linkCode=df0&hvadid=312150449676&hvpos=1o1&hvnetw=g&hvrand=6970610701210242917&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1013950&hvtargid=pla-491580741782&psc=1&tag=&ref=&adgrpid=58883018341&hvpone=&hvptwo=&hvadid=312150449676&hvpos=1o1&hvnetw=g&hvrand=6970610701210242917&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1013950&hvtargid=pla-491580741782

The dude put a link in his video description to order the paprika:
https://www.kivahealthfood.com/
It’s available from Amazon, also:
Amazon Link

Wait... you havent tried Samyang 2x Spicy chicken ramen? You will shit your pants it's so spicy

Edit: It's also very tasty.

2nd Edit: Also This stuff is excellent.

For seasonings, you can't go wrong with having the following:

• Sriracha Sauce
  
• Nanami Togarashi Seasoning
  
• La-Yu Chili Oil

You shouldn't have any problem using them. I've used crushed red pepper before in my kimchi when I ran out of gochugaru. Just remember to sift out the seeds and use only the flake. I didn't care for the texture of the seeds in my kimchi. The real issue you're going to run into if you don't have an Asian market is lack of salted shrimp/fish sauce. Unless you're going for vegetarian kimchi, the shrimp/fish is the difference between decent kimchi and fantastic kimchi.

I order my kimchi ingredients from Amazon because I also live in a rural area. Gochugaru and Salted shrimp. Tiparos fish sauce will work in place of salted shrimp.

Amazon has it for Prime as well. I've never tried it, but it's on the way now.

Yeah, I tend to splurge a little when I buy the pre-shaved too. I hate those individual 5g packets, they're stale and taste like nothing. I don't buy like the $15 premium stuff but a 100g bag of large flakes runs me about 8 dollars at my local Japanese grocery and lasts me for about 2 weeks I think.

ETA: Actually the bag I have at home says 400g for $8, so there you go.

This is the one I use

furikake

If it had red pepper flakes in it, it's probably shichimi togarashi.

It's called Nanami Togarashi. A "spicy powdered assortment of dried chil peppers and other seasonings" (typically served alongisde Japanese ramen)

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

Furikake!
or look up sushi rice with the vinegar sauce

https://www.amazon.com/House-Shichimi-Togarashi-Japanese-Pepper/dp/B0002YGSJQ

[Furikake] (https://www.amazon.com/dp/B0006G5KEY/ref=cm_sw_r_other_awd_KOQBwbCYD7GN3)

Amazon sells gochugaru for $10

It’s a totally different flavor profile than regular chili flakes, so unfortunately it won’t taste the same without it

You can use this to make all kinds of Korean dishes though beyond kimchi

Try this.

miso.... you need Miso Paste, Bonito stock(you can make it yourself with bonito flakes, but this is faster.), and optionally Wakame Seaweed.

https://www.amazon.com/gp/product/B0002YGSJQ/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1

Try furikake! It's a dried seasoning that you sprinkle on cooked rice. There are lots of different varieties but here's an example

As someone in precisely OP's shoes, I cannot recommend [furikake] (http://www.amazon.com/JFC-Nori-Komi-Furikake-Seasoning/dp/B0006G5KEY) enough. My local Japanese market has shakers for $2 each, and they turn steamed white rice into a flavorful meal.

My ex-wife was from Hawaii and made them all the time for me. I stole the recipe before I left her. (GOTEM) Anyways, her recipe was as the same except a few differences.

Exchange teriyaki sauce with soy sauce & sugar. Heat the soy sauce and then add sugar to the desired level. Cook the spam slices in the soy/sugar mixture.

Additionally add Furikake seasoning to the rice cakes or to the rice bowl as desired. See: "https://www.amazon.com/JFC-Nori-Furikake-Seasoning-Ounce/dp/B0006G5KEY"

A good trick to form the musubi is to cut out the bottom of the spam container and use that to shape the cakes

"Gochugaru" - Korean Red Pepper Flakes/Powder. I use this brand.

Sorry, I'm not OP. But I make Kimchi very often.

As others have already pointed out eating meat even once a month won't be cost effective if you were to eat enough of it to get the vitamins and minerals in a high enough concentration. Absorbability is also a concern in this case as you run into the same issues as taking a multivitamin (some things such as calcium and iron can't be absorbed at the same time).

All you really need to supplement is B12. Also D3 if you live in a colder climate. For optimal health adding a tablespoon of ground flax seed and a EPA/DHA omega-3 supplement. Everything else (such as iron and calcium) you'll get enough of if you're eating a balanced diet (whole grains, beans, leafy greens, etc.).

Here's a cost breakdown:

• B12 ~$0.13/day
  
• D3 ~$0.30/day
  
• EPA/DHA omega-3 ~$0.42/day
  
  So that's less than $15/month for the first two and an additional $13/month for the last one which you really should be taking anyway (unless you regularly eat fish, but that's really not a good idea).
  
  Edit: ground flax seeds are ~$0.16/day (~$5/month) if you buy them pre-ground, cheaper if you buy them in bulk and grind them yourself.

A shake or two of togarashi would dress up this bowl nicely.

https://www.amazon.com/House-Shichimi-Togarashi-Japanese-Pepper/dp/B0002YGSJQ

I need to try peppermint, too! I haven't found a plain ginger tea but I just got a couple new ones to try with ginger in it (Ginger green tea with lemon and the other is black tea, ginger, peach.) Someone sent me a couple of these to try but I'm saving them up for when I feel really awful. I'm all about the herbal remedies and tea for dealing with things. lol

I use this to help fight of that nauseous feeling https://www.amazon.com/Prince-Peace-Instant-Ginger-Crystals/dp/B002SWB73C


It's very potent so i only use maybe 1/5 of a bag maybe 1/10th. Try making it a little thinner next time.

in a pinch...(no cooking just assembly) cut up cubes of cold tofu, with a sauce of: soy sauce, finely grated daikon radish and sprinkle with togarashi (or red pepper), and green onion. cool and refreshing with a little bite. and if you have some left over you can dump it in your miso soup to make it full of cubes...

I found this on amazon, in case you are struggling to find an Asian market.

https://www.amazon.com/Jfc-International-Seasoning-Furikake-1-7/dp/B0006G5KEY

Miso Garlic Chicken with flavored rice:

4 Boneless Chicken Breast

2 tablespoons cup miso paste (I usually use red)

1 teaspoon sesame oil

1 teaspoon crushed ginger (adjust to flavor)

1 teaspoon crushed garlic (adjust to flavor)

1/4 teaspoon Japanese 7 spice (Adjust to flavor)


Cut the chicken breast into strips. Mix all the marinade ingredients together until it has an even consistency. Coat the chicken in the marinade and let sit for approximately 30 minutes. Preheat oven to 450. Stick the chicken in there for about 20 minutes (depending on how good your oven is at keeping even temperature).

Serve with rice and a side salad with ginger dressing.

Here's a hint fam. Use [Adobo Goya] (http://www.goya.com/english/product_subcategory/Condiments/Adobo). You put that shit on any type of meat; chicken, steak, pork, fish. Makes even bad cuts of meat very good. If you're making a chicken soup, you can just buy a rotisserie chicken and throw in a couple packets of [sazon] (https://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO) and fresh vegetables and some fresh pico de gallo. No need for pre made broth. I grew up on Goya, its a staple of hispanic cuisine and everyone should be aware of the magic that goya does.