(Part 3) Best single herbs & spices according to redditors

Here's a format friendly version

Ingredients:

• White rice
  
• Chicken thigh
  
• 1 c of bourbon
  
• 2 tbsp honey
  
• olive oil
  
• veggies of choice
  
• garlic
  
• salt/pepper
  
• Moroccan Seasoning
  
  
  
  
  
  
  Directions
  
  
• Make white rice like you normally would.
  
• Salt and pepper chicken and brown it on all sides in a pan with olive oil.
  
• While doing that, put some bourbon (I used about a cup of Larceny) and some honey (I used maybe two table spoons) in a pot and bring to a boil.
  
• Reduce until the bubbles begin to sustain indicating the glaze is thickening.
  
• Pour it into a cup and refrigerate until it is at room temp and fully thickened.
  
• Transfer browned chicken to a sheet pan and put in oven at 400 degrees while you prepare the rice.
  
• Heat olive oil in a pan then add your aromatics (I started with scallions, garlic, and red bell peppers but you can use any veggies you like).
  
• Add rice and other veggies (I included broccoli which I par cooked by quickly steaming) after aromatics have sweat out and begin to soften.
  
• Season with salt, pepper, and Moroccan Seasoning and cook until veggies are done. Remove chicken from oven when it is almost done and pour the glaze over it before returning it to the oven.
  
• Once it is done cooking, allow it to rest and reabsorb the juices before plating.
  
• Place the chicken on top of the rice and spoon the glaze from the sheet pan over the chicken and serve.

I've made Khao Soi (northern thai coconut curry soup) with Ramen noodles. It was one of the best trail meals I've made

you'll need:

1 package of ramen noodles, throw away the seasoning

1 package of Khao soi seasoning https://www.amazon.com/Lobo-Brand-Thai-Kao-Seasoning/dp/B000ESIDBQ

1 package of coconut milk/cream powder https://www.amazon.com/Coconut-Cream-Powder-Chao-Thai/dp/B0095VQH5M/

1 package of chicken https://www.amazon.com/Chicken-Breast-Protein-Snacks-Pouches/dp/B0025ULWVE/

freeze dried shallots and cilanto (Litehouse brand)

chili flakes

crushed peanuts

dehydrated lime juice (optional) https://www.amazon.com/True-Citrus-Lime-Shaker-2pk/dp/B01F2PKK8E/

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To make:

Crumble a few noodles and reserve, cook the rest in boiling water, pour off a bit of the water and add the chicken, when warm, mix in the Khoi soi seasoning and coconut milk/cream powder, stir to combine. Add freeze dried shallots and cilanto and let them rehydrate, top with crumbled noodle bits, chili flakes to taste and some crushed peanuts, add a touch of dehydrated lime juice. Enjoy.

Sort of made it up on the spot with stuff I had laying around, but I'll give it a shot.

Make white rice like you normally would. Salt and pepper chicken and brown it on all sides in a pan with olive oil. While doing that, put some bourbon (I used about a cup of Larceny) and some honey (I used maybe two table spoons) in a pot and bring to a boil. Reduce until the bubbles begin to sustain indicating the glaze is thickening. Pour it into a cup and refrigerate until it is at room temp and fully thickened. Transfer browned chicken to a sheet pan and put in oven at 400 degrees while you prepare the rice. heat olive oil in a pan then add your aromatics (I started with scallions, garlic, and red bell peppers but you can use any veggies you like). Add rice and other veggies (I included broccoli which I par cooked by quickly steaming) after aromatics have sweat out and begin to soften. Season with salt, pepper, and Moroccan Seasoning and cook until veggies are done. Remove chicken from oven when it is almost done and pour the glaze over it before returning it to the oven. Once it is done cooking, allow it to rest and reabsorb the juices before plating. Place the chicken on top of the rice and spoon the glaze from the sheet pan over the chicken and serve.

Sorry if my formatting sucks; if anybody can help me out there be my guest.

I'm guessing it's actually chili thread.

Here you go :)

Vanilla Products USA 10 Tahitian Near Gourmet Grade A/B Vanilla Beans PNG 4~5" https://www.amazon.com/dp/B072TWG2CW/ref=cm_sw_r_cp_api_i_JNtsDb3EA5SG6

If it's curry you are talking about, then it's probably beni shoga, which is a crimson colored pickled ginger. You should be able to find it in an asian grocery store, or online https://smile.amazon.com/Kizami-Shoga-Pickled-Ginger-Shirakiku/dp/B00886NUZ0

Those look so delicious.

Energy bars can be super simple to make. Like homemade Lärabars are dates, almonds, and dried fruit (apple pie would also have cinnamon and cloves--Penzey's sells delicious true cinnamons that are sweet tasting, and comes in different size containers.). You can also get ground vanilla bean powder that's sweet and has no sugar. A little goes a long way, too. Dump the ingredients in your food processor and blend. They're so good. Trader Joe's has whole aisle of inexpensive dried fruits and nuts. Create your own combinations.

Here's a link for 26 must try energy bar recipes. Most are made from dried fruits, nuts, maybe some nut or seed butter, a little sweetener, and flavorings.

I always thought I didn't like dates until I tried fresh medjool dates from a grocery store produce section. Lots of warehouse stores have them, too. As do Indian grocers. The ones I had previously were old and dried out, in my white bread grocery store in the small town I grew up in.

Making your own trail mix would also be delicious, and the nuts and dried fruits are so good for you.

Having easy to make snacks that you can keep within reach can help you eat healthier with little effort.

Reddit Gold = $3.99

Cost of 4g of Saffron = £8.49 = $11.27

Amount of Saffron you could buy for the price of Reddit Gold = ((4/11.27)*3.99) = 1.42g

I use the NYT Butter Chicken recipe and it does not call for fenugreek.

I've also tried the Washington DC restaurant Rasika's recipe. It's very good and doesn't call for fenugreek.

I have added Indian Curry Leaves (about 1/4 cup, hand crushed) and that helps add a interesting twist of flavor

In my opinion, the Vice recipe is a rushed butter chicken. It's so much more flavorful to make Makhani Sauce days in advance, then add the chicken (marinated in Yoghurt, Turmeric, and Cumin) and cream on the day of. The sauce will come out so much more richly.

I personally been using these the last few months https://www.amazon.com/Prince-Peace-Instant-American-Ginseng/dp/B001QVFI6S/ref=sr_1_8?keywords=american+ginseng+root+tea&qid=1554758034&s=gateway&sr=8-8

and also some from the local market that my mother in law has bought for me but I have no link for it.

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I also combine it with a drink comprised of this,

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https://www.amazon.com/Bulletproof-Octane-Reliable-Source-Ketogenic/dp/B00P8E0QQG/ref=sr_1_1_sspa?keywords=bulletproof%2Bbrain%2Boctane%2Boil&qid=1554762090&s=gateway&sr=8-1-spons&th=1

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https://www.amazon.com/Barleans-Greens-Chocolate-Silk-9-52-oz/dp/B0075005AI/ref=sr_1_3?keywords=barleans+greens+chocolate+powder&qid=1554762116&s=gateway&sr=8-3

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https://www.amazon.com/Kerrygold-Pure-Irish-Grass-fed-Butter/dp/B00VKPP2S4/ref=sr_1_10?keywords=grass+fed+butter&qid=1554762290&s=gateway&sr=8-10

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https://www.amazon.com/Organic-Turmeric-Powder-Resealable-Curcumin/dp/B01CRXAYKS/ref=sr_1_3?crid=2FW4390BPYYR2&keywords=turmeric%2Bpowder&qid=1554762331&s=gateway&sprefix=turmeric%2Bpo%2Caps%2C183&sr=8-3&th=1

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https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ref=sr_1_3?keywords=konsyl%2Bpsyllium%2Bfiber%2Bpowder&qid=1554762354&s=gateway&sr=8-3&th=1

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It's mostly not for eye health but overall health but it has helped me tremendously when combined with ginseng.

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I usually do green tea packet with teaspoon of tumeric powder, teaspoon of psyllium fiber, 1/2 tablespoon of brain octave, half scoop of green powder, small slice of butter and add hot water to mix with the ginseng.

I was looking at amazon for the beans and searched for grade A madagascar beans.

https://www.amazon.com/Vanilla-Products-USA-Gourmet-Madagascar/dp/B0198W203U

Green Chile or Red Chile from New Mexico on everything.
And I mean everything.
Hamburgers, pizza, Mexican food, eggs, Mac and cheese, tuna casserole, sandwiches, sushi (tempura rolls), steaks, etc

Green Chile is available on Amazon. This is my favorite.
https://www.amazon.com/gp/product/B00K2BIDBK/ref=s9_acsd_zgift_hd_bw_b73WXzn_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-5&pf_rd_r=E7CMJ2VM30RYJE9QDCMN&pf_rd_t=101&pf_rd_p=eba6d200-26e2-57f6-938d-8958b4c01614&pf_rd_i=6465016011

New Mexico Red Chile Pods
https://www.amazon.com/Barkers-Hot-Chili-Pods-Hatch/dp/B00JQNCU3C/ref=sr_1_cc_4_a_it?s=aps&ie=UTF8&qid=1522232780&sr=1-4-catcorr&keywords=Red+Chile
There is a simple recipe on the bag to convert the pods to sauce.
My favorite prepackaged is Mick’s Chile Fix or Garcia’s.

I do use Louisiana Hot Sauce in my gumbo.

The New Mexico Chiles come in a wide variety of heat ranges from very floral mild to blow your head off XXX hot.

I warn you though that once you’ve started you will need a year round supply and harvest only comes once a year. Burgers and pizza will especially taste flat without Chile.

NM Chile is not spelled chili.

It's much cheaper but not many people need to keep enough on hand for 200 servings of paella.

https://www.amazon.com/Gathering-Saffron-Brand-Spanish-Ounce/dp/B00CWAMY1O

I often get them from MoreBeer or Amazon. Last time I got this paste from Amazon

the red strands are most likely dried red pepper, like this

In the US most auto parts and hardware stores have a small selection of studs. In a pinch a Allen head bolt and washer could be used in its place short term. Use of bolts will eventually take a toll on the threads in the hole after repeated use.

It doesn't look like there is enough left of the stud to double nut it.

• If you have room to swing a pair of vice grips you may be able to turn it out. Heating the area with a torch will help it come out easier.
  
• Putting a nut over the remaining stud, then weld the center of the nut to the stud. It heats the stud and allows you to use a wrench or socket on the nut.
  
• Drilling and easy outs. Just a no, don't do it. Unless you have skills and practice from doing it before. It's a good way to make a bad situation really bad.
  
• If you have time and can wait. Let chemistry do the work for you. Clean the area well with brake cleaner. Take a aluminum or plastic bottle cut it up to Silicone/RTV it in place so a liquid can be poured into it and hold it submerging the bolt, sometimes you have to be creative to do stuff on the side like this. Go to the grocery store and get some Alum(it's a Double Sulfate salt. Alum attacks the steel stud but not the aluminum, it will leave a clean hole.). Mix it with water making a stiff salt brine like you would use to gargle. Poor it in the container you've fashioned. Adding a small heat source like a heat lamp or small light to it helps speed the reaction. Wait 12-30 hours and the stud should be gone. You can use this as a fall back method to Vice drips.

Not enough peeps use benishoga or shoga as others know it as a garnish. Every single person I have suggested it to can’t imagine their ramen without it now.

https://www.amazon.com/Kizami-Shoga-Pickled-Ginger-Shirakiku/dp/B00886NUZ0

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.

Have you tried the products from Amazon? They appear to be imported from Korea, it might be what you're looking for.

http://amzn.com/B00SEIBJQE

Oh I've gotten some from places before, I just don't live super close to any. But I figured the next step is to ask for their source if posting here doesn't work out. They did tell me they get it from sadaf, so I ordered the cheapest, darkest looking one sadaf had on amazon. Its funny, when I first asked them they brought out a small prepackaged container of red sadaf sumac, and I was like, no can I have whatever this is and pointed to the shaker on the table. So they broke me off some grams from the brown head stash.

It could just be a different type of sumac. It has a different taste. I posted here cuz I was hoping someone would be like, oh they actually use turkish sumac or some such.

Just eat it raw. It's best thrown in a smoothie. When tumeric is boiled and ground into powder it is more stable and longer shelf life but you will be missing alot of the benefits raw tumeric can provide. Like tumeric oil for instance which is lost in the boiling process, circumin % will be much higher in raw tumeric than tumeric powder. Blend it in a smoothie with almond or coconut milk (fats increase tumeric/curcumin bioavailability very much as well) that's the best way to get the most out if raw tumeric. I take curcumin supplements and make golden paste with the finest tumeric powder I can find, but I still by fresh tumeric at the store if they have it and use it in my breakfast smoothie. Only reason I know so much is because I made the same mistake, when my local market started selling raw tumeric I jumped on it and bought 2 lbs! I used maybe a 1/4 of that in week and even kept in the refrigerator the rest were all shriveled up and slimey within a few days after. I had thought about processing them into powder but why do that when I can just pay $9 for high quality tumeric on Amazon

It's very important to maintain your electrolyte balance during extended fasts. Here's what happens to runners who don't maintain that balance. They aren't fasting, but they exemplify what happens when you drink a ton of water and don't salt up.

You naturally expel electrolytes via sweat (you should be exercising while fasting) and urine. During longer fasts (2 days+), I allow myself 0.5 tablespoons of salty vegetable broth concentrate (mixed into a hot cup of water) and a pinch of magnesium citrate. I could supplement with potassium as well, since that's an electrolyte, but I just haven't gotten around to buying it in bulk. Also apparently its very easy to overdose on it, so I'm in no rush.

Technically the broth is breaking the fast, but it has so few calories (5? 10?) that honestly, it shouldn't matter. You're probably getting calories from dead skin cells sloughing off your inner mouth/tongue anyway - the broth is no big deal. If you google around, you'll see that other people use bone broth. Example 1. I prefer vegetable broth - ymmv.

No troll, I also sprinkle a little lime salt directly into my mouth a couple of times a day. Probably around like 0.5 grams each time, just a very light dusting. Gives the taste buds a little something to get excited about aside from carbonated water.

As long as you don't go over the salt/potassium/magnesium RDA, you should be fine. I think I'm personally around 50% of salt, 0% K, and 25% magnesium daily, but I haven't measured ¯\(ツ)/¯

Some history: I went on a 7 day water only fast, and on day 4 I was feeling utterly mentally spaced. Like, I wasn't in my own body, and everything was a slog. Pretty bad state to be in as a programmer. I googled around, discovered the salt thing, had a bit, and within the hour I was back to being mentally there. Salt's important!

I can make a video of it if you like but basically you take garlic cloves(about 4 per half cup of Sesame Oil), 1/2 cup sesame oil, and 1/2 cup of Red Korean Spice. You heat the sesame oil up and boil the garlic in it until lightly browned. Place the red chili powder in a heat safe bowl and pour the garlic sesame oil over the top of the powder and let sit for 10 to 20 minutes. If you want a little more flavor you can add dried scallops(Crush them first) and dried small shrimp(Chopped) into the powder before you pour in the oil. I also recommend mixing this with Ponzu Sauce(Japanese Citrus Soy) as it makes a great combo. Let me know if you have any questions or would like to see a video of how to do it.

Ha! Yes, it is a spice?

I originally went looking for coconut milk powder but could only find coconut cream powder. This is the brand I ended up using, and maybe it's a translation thing, but I do think its coconut cream? When you let the noodles sit for a while in the powder, it really all thickens up nicely, making it pretty creamy and hearty.

Also, the tried and true Amazon. What are you making? :)

Spain.

Totally feel you there. These are the beans I buy if you're ever ready to do it! It makes a big difference in my oats and chia pudding, but it does take some patience lol
https://www.amazon.com/dp/B072TWG2CW/ref=cm_sw_r_cp_apa_uw3TBb7EG9TVK

You can't beat cutting up your own garlic. That said, I'm a parent now so I generally reserve that kind of effort for a fancy dinner for the wife. Everyday use, I fall back on the bajoon (I claim rights to this word) of garlic.

Onions are fucking easy to cut up quick though. Peel it, cut it in half (top to bottom). Then take a half, and cut it along the lines (the ridges that go top to bottom on the onion. It's a built in "cut here" guide. That's how you julienne that shit. Then if you want small pieces, you just go one step further by turning the onion-half 90-degrees and cut perpendicular.

Final tip on garlic. Get a garlic smasher. It helps speed things up a little.
Just peel the garlic, stick the clove in there and SMASH. No cutting or mincing necessary. Also, look at shallots if you want to up your onion game. Less to cut up, big flavor.

vanilla bean paste

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

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.

Not any more.
http://www.amazon.com/gp/product/B00COUR0NE/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000ND7E6C&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1F7ZQGGJ31H939TWDG9J
Most powdered is shit. That is certainly not shit.
Hermetically sealed in individual pinches. 15 for 12 bucks.
This one is allegedly the best.
It's only 77 an ounce, which is a fraction of 1990s prices.
http://www.amazon.com/The-Gathering-Saffron-Brand-Spanish/dp/B00CWAMY1O/ref=pd_sbs_gro_3?ie=UTF8&refRID=0W6W0NWTKX0J4HC1RWMV
That's about 60 or 80 dishes worth of saffron.

This one is 100% vanilla bean powder, zero sugar. It's pricey, though it wouldn't take much to flavor a cup of coffee. https://www.amazon.com/Kiva-Vanilla-Gourmet-Madagascar-Bourbon/dp/B019G5H02A/ref=pd_ybh_a_1?_encoding=UTF8&psc=1&refRID=JZ4JHX8AKPDRKNZZS2VM

I use something similar to these. I get a few bags in NM when I visit. Also, I have this for making red chile sauce when I'm lazy.

With the powder it's the same process, just without the simmering and blending. Wouldn't recommend this product though, good flavor but not hot enough. Getting some actual hot chile powder when I go back to NM in a few weeks. Maybe a few pounds of frozen roasted chile.

I've gotten these Madagascar beans from Amazon once or twice and have always been impressed with the quality, especially for the price. Currently at $26 for 10 beans, which is $0.60 less per bean than Costco's price. (Though my order history tells me that the last time I bought them was in 2016, at which point it was $17 for 10, waaaaaahhhhhhh.)

actually, is this the exact stuff you use?
https://www.amazon.com/Szeged-Sweet-Paprika-Seasoning-Spice/dp/B00WU1OCWO

I might just order the stuff.

this turned out really well.

I ordered some curry leaves, any suggestion how I would include them in this recipe?

Should I substitute them for a different spice, or just add them in addition? About how many per 1lb of chicken?

https://www.amazon.com/gp/product/B00THOXKCU/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

https://www.amazon.com/Kirkland-Minced-California-Garlic-48-Ounce/dp/B007ZZFGN4/

You can buy it in bulk for cheap.