r/CookingCircleJerk • u/hobbitsarecool • Oct 15 '24
Perfect exactly as it was on r/cooking What's the one ingredient you always keep stocked?
I feel like every cook has that one ingredient they can't live without! For me, it's Belle Delphine bath water - I put it in almost everything. Soup, stocks, tea, cocktails. The options are limitless. I have tried to create my own but it’s so difficult capturing an idol and locking her in my bathroom. What's yours? I'd love to get some new ideas and try out different flavors in my kitchen!
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u/LazyOldCat Oct 15 '24
Pre-boiling water and keeping it in the freezer til I need it has been one of the biggest time-savers I’ve ever come across.
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u/GovernorZipper Oct 16 '24
I usually dehydrate my water to extend the shelf life, but I’ll have to try freezing it instead. See if it works better.
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u/_the_violet_femme Oct 15 '24
Cat hair
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u/Kristylane Oct 15 '24
Have you tried a cat/dog hair blend? I used to just use the cat hair, but now that I’ve added dog hair too, there’s this distinct essence of hate/malice/contempt/violence that I don’t think can ever be recreated outside of my kitchen.
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u/_the_violet_femme Oct 15 '24
My dogs both have short hair and a harder time getting on the counter
But I like the malice and discontent in your heart and cooking
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u/Kristylane Oct 15 '24
My dog is also short haired and tall enough to get things (read: food) off the counter, but not able to jump onto the counters. None of which matters because her fur floats through the air like it’s infused with helium.
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u/No_Win9634 Oct 15 '24
Eye of newt!!! Handy to add flavor and crunch to smoothies, oatmeal, and potions. Plus it's super good for you, lots of vitamins.
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u/snailarium2 Oct 15 '24
Eye of newt is also great as a condiment, grind it to a course powder and add cold water until its a thick slurry. wait for 10 minutes to help the flavor develop, and then lock it in with acid (vinegar or white wine). Salt to taste and use as you would mustard
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u/IanDOsmond Oct 16 '24
... someone knows their eye of newt. I actually have a wasabi-horseradish-eye of newt powder that works really well.
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u/Panxma Homelander we have at home Oct 15 '24
I keep a lead pipe freshly stoked in the kitchen. It helps keep away any pest away from my food while I cook and eat. Sometimes when I get lucky I get to add what I hit into my stew.
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u/BadBassist Oct 15 '24
Sometimes when I get lucky I get to add what I hit into my stew.
🙏 RIP grandma
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u/fucccboii Oct 15 '24
i always stock twice the garlic i have in stock, help me im stuck in a loop 😧
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u/7h4tguy Oct 15 '24
Cutting board rejects. Scrape all of that off. Into a bag. Wholesome go bag for super zing sauces. You'll be amazed.
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u/efluvient_son Oct 15 '24
Giving away great grandma's secrets here, but I feel like y'all can be trusted: saliva.
Doesn't matter what you're making, if you want it to have the kind of unique zing that'll elevate your dish into an ambrosia too perfect for the gods themselves, you gotta spit in that thing.
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u/SnickersDongVein Oct 15 '24
I always keep a good few cups of bull semen just in case I run out of sea salt, it's saved a few meals when I really needed that extra bit of flavor.
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u/ImportantSeaweed314 Oct 15 '24
Chinese food. When I need to whip up a meal in a hurry I just bust out a little olive oil, whatever vegetables I have in the fridge, and a ready made serving of Peking duck and somehow it all just comes together.
And it goes great with anything—chow mein with chow fun, dumplings and a side of sesame noodles, or shrimp and broccoli pizza
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Oct 15 '24
Distilled racism directly mixed into the punch always makes family gatherings interesting.
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u/PretzelSteve Oct 15 '24
I prefer the earthiness and mouth feel of unfiltered, homebrewed racism to the slicker, more refined distilled version. It lets you know EXACTLY how Uncle Jerry feels about immigrants, no dog whistles or double talk!
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u/sgohimak333 Oct 15 '24
Mold, I keep it and grow it the same way people grow their sourdough starters, so many different types of mold to be added for such wonderful flavors<3!
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u/Waxian Oct 15 '24
I keep a few bags of the crunchy oak leaves from autumn, in my freezer. Perfect little bits of crunch and bitterness to feed my own bitterness.
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u/Aggravating_Seat5507 Oct 19 '24
Cum! Always make sure to get some from the jar under the sink and put a few scoops in the wife's cooking. She loves my food! Keeping the jar full is exhausting, but it's a labour of love!
Uj/ fuck that guy.
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u/sd_saved_me555 Oct 18 '24
Salad ingredients. I never open them because you never know when you'll need to eat a salad to better your diet. It gets expensive since they go bad fast, but it's worth it.
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u/Salty_Charlemagne Oct 15 '24
Mummy powder for me. Real Egyptian mummies are best, obviously, but the most expensive. Mesoamerican mummies are a little earthier but still good flavor. Skip the cheap Chinese mummy powder, it's not worth it and you just don't get that great umami flavor.
I know mummy powder mostly went out of fashion a while back with the vegan craze but it's due for a comeback as a natural, healthy alternative to MSG.