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Anon needs cooking advice
(sh.itjust.works)
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this post was submitted on 22 Nov 2024
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Alternatively, instead of overloading on salt: for non-bland food:
Get local in-season produce. E.G. Fresh tomatoes vs canned or long distance imports is a night and day difference. Also can be cheaper and you also know that the money is staying local, not feeding some rich fuck's investments.
Mother. Fucking. GARLIC.
Optionally, find a good chili oil.
Fwiw good quality canned tomatoes can be miles better than buying "fresh" tomatoes for the 8+ months of the year that they aren't actually in season (depending where you live in the world). Growers still grow them, but they're less sweet and less juicy. Canned tomatoes also break down way better for sauces. I agree with your overall point, and almost all of my fruit and veg come from farmers markets, but tomatoes generally don't for both cost and quality purposes.
Great tips, but starting with the word 'alternatively' sorta suggests that these will work instead of salt...
Yes, what i meant was instead of (overloading on) salt.
You certainly did say that! totally missed it mb
Sadly, some people have to limit their salt intake and aren't allowed to any that's not naturally in there. For them, it would be an alternative. Let us be very thankful we are not them. Especially me, because I can't have hot chili anything and not much garlic.
Ehhhhhh, I'm with you on the economic benefits, but when it comes to sodium intake, good quality canned/frozen veggies are just fine, and there's a lot out there that don't have any added sodium. On top of that, in a lot of culinary cases canned/frozen is better than fresh - I'd never dream of making pizza sauce out of anything other than good quality canned tomatoes, and frozen peas are usually better than fresh.
Most store bought chili oils are loaded with sodium lol.
Agree with all points. To expand on tomatoes...
local in-season tomatoes > canned tomatoes > all other tomatoes
Local is for sure the best but canned, which are picked ripe and processed soon after, are better than tomatoes that have had to be shipped. Those were picked before they were ripe.
And especially if you are cooking the vegetables, don't shy away from vegetables that are a little aged.
That little drizzle of decay adds flavor.
Seriously, the best most flavorful fruits and veggies are always the ones that are 1 day away from going bad.
Yup, by default, I double the garlic in any given recipe. And then sometimes add a bit more. I don't think I've ever regretted adding more garlic.
You missed one massively important one: butter. Adding fat tends to bring out the flavor more, and a little salt goes a long way in maximizing that effect.
Agreed with everything you say.
However, adding salt will still make all of your ingredients better.
Toss in some onion powder too, a bit of seasoning salt and you won't even miss the salt
Uhhhhh
UHHHHH
fuck, I forgot to put garlick in my lentils, that's why they were tasting a bit bland
The first recipe I found in a quick search for lentil soup has garlic in it. (And lentils, coriander, cumin, paprika, bay leaves, lemon juice, tomato paste, soup stock, celery, an onion and a carrot.)
If we're speaking of savoury food, have to say that paprika is another one of those baseline spices that shows up all over the place.
shit, I also forgot about the bay leaves! I did use paprika, though haha