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[–] • 0 pt

just tried some varieties of mixed pickles. babycorn, bellpeppers, onions, cucumbers, cauliflower, babyonions, theres so many possible variations to fermented veggies! yet i dont dare preserving these myself, i just lack the space to create them ina hygienic surrounding...

did you know that curry powder is a british invention, as indians only used curry paste?

[–] • 0 pt

My curry guilty pleasure, a few times a year, those curry/lard blocks from the Asian market. Super quick curry helper. I just don’t pay attention to the sodium or fat content. Not for frequent consumption tho

[–] • 0 pt

yeah, its okay to splurge sometimes. noones getting out of this alive anyways...

my asian market is the place where i buy my rice, tastes just so much better than regular rice...

tried some spice-mixes once, but it was kinda bitter.

never seen any lardblocks, but id guess thats the way to go..

i am experimenting with fresh and roasted chillies at the moment, thats enoguh spice for now =)