Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
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TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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Thai red birds eye peppers... those fuckers are spicy (use gloves when handling, no seriously) and the mix of tannins, acid and natural pepper flavors is amazing. I pickle them sliced into 1cm loops so that I can just pull a spoonful out and throw it into a sauce or on top of a meal as a condiment.
I actually first did this during covid because an instacart order for one pepper ended up being misinterpreted as one cup of peppers.
As I've aged I've found myself wanting pickled veggies a lot more for their dietary benefits and the awesome flavor - we have a local polish import store that carries an extremely wide variety of all sorts of pickled things and it's wonderful to have on hand. I love adding sauerkraut to tuna melts, pickled root veggies to salad and generally incorporate them into things I'm cooking.