Today's fun thing to quibble with

[minoanmiss]

How to store ten global pantry staples (in the fridge)

Comments

[ororo]

that reminds me, I haven't made preserved lemons in several years, and they're so easy.

[acelightning2]

I tried to make salted lemons once, but they just tasted like salty moldy lemons. I make my own Chinese chili oil, and I'm working on making homemade steamed buns. I've been cooking for seventy years - I first learned to make scrambled eggs when I was seven, and could reach the top of the stove without kneeling on a kitchen chair. So I've learned a whole lot about ingredients, how to make food keep better, and how to make Hunan-style salted sliced chili peppers. And that article should be very useful for people who've never heard of gochujiang.

Pantry staples

[dialecticdreamer]

I just got my sourdough starter to the flavor that I like, and put it in the fridge today. That means that it's time to start fermenting a batter of chickpea flour, so I can practice a new set of recipes. Every month I try to master a new dish from somewhere at least five hundred miles from my zip code.

That article just reminds me of how very many international foods I rely on a grocery store to supply. Snerk. I'd rather make them myself, but needs must.

Doing any kind of culinary exploration on a shoestring budget requires three things: patience, a plan, and plenty of creativity, especially to use up the sauces which end up being far too spicy for my tastebuds.

[jadelennox]

some of the things they say "weeks" are "years". like, miso? it's fermented? I've never had miso go bad, ever.