I finally was able to find leeks at the grocery store for a reasonable price, since nearly every store near me has them in the “organic super food” section at $5 a stalk.
I turned it into some incredibly delicious Leek and Potato (And onion, I didn’t read the recipe closely) soup.
I think I cursed myself, because now I’m going to be wanting leeks even more
Salivating uncontrollably while reading the comments…
So, since it’s not mentioned yet, I 'll go with mushroom powders. Flavor and properties depend on which kinds of dried mushrooms are used, but they are just an incredible ingredient to add!
Georgian green beans is awesome
Pork floss. It’s crazy delicious
Kosher salt
There are so much delicious recipes with leeks : leek and potato soup, leek chowder, leek pie (with or without salmon), leek fondue (works great with smoked sausages), cold leeks and vinaigrette. It can also be used in couscous…
If you have the chance to get a whole plant, use the green part for the soup/chowder for a stronget vegetal flavor and the white part for other recipes.
Rice vinegar, if it counts. Gives a tangy zip to lots of things.
It counts majorly. Seasoning any savory dish with a little rice vinegar, sesame oil, and soy sauce puts in on a whole other level.
Try malt vinegar on fresh cut fries.
Parsley.
And oregano.
Oh I went to a fancy Japanese restaurant once and spent waaay too much money to try tuna belly sushi. Somehow it was worth the price.
Black vinegar and dark soy sauce. I started fiddling around preparing more chinese/asian foods and these Sauces just have SUCH depth and strong flavor, I love it
Tsuru Bishio Kioke Shoyu is life-changing.
I love dark soy sauce!
Been experimenting with different kinds of fungus the past few months, mostly because they take less time to work their magic (like the one in tempeh), but I will definitely try fermenting my own soy sauce at some point. Everything else I tried to make myself so far has been way better than store bought products. If that’s true for soy sauce too…
Commenting just to drop a link of the process in case you are interested.
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Edit: and real peanut butter (crushed peanuts w/ peanut oil)
My local grocery store has a cool section where you can make your own nut butters from their bulk nuts. Haven’t had a chance to try it yet but could be cool to try some different combos
Crazy Richard’s peanut butter
Definitely caramelized onions and roasted garlic. Especially on anything red meat or potato. Totally worth the time.
Dashi powder. It’s the missing ingredient that made my homecooked japanese dishes taste just not good enough.
Kimchi on my second time. I realized I just had bad kimchi when I tried it years ago. Now I can afford authentic and fresh kimchi, I put it on lots of stuff.
You’ll have a second kimchi awakening when you switch to home made :)
I’ve never seen store bought that can compare, barring actually being in Korea.
Avocado! As a kid I hated the slimy texture and practically bland taste, but now I love how creamy it makes many dishes and how it can mellow out very bold flavors
Don’t forget about the potential to prank your dad or kids about a leek in the basement, or under the sink.
Pancetta is probably mine. We use that shit all the time now.
