Do you ever buy something and only use it once? what do i do with these?
ok, for starters..fish sauce.. it doesn't smell so great, what can you possibly use it in that it tastes good?
-oyster sauce, i've never really used it, what does it go good in?
-a jar of pimentos
also as a secondary question, does anyone have any great uses for fennel seeds and caraway.?. they've been sitting in my cupboard, but i don't have the courage to just "try" it and maybe ruin a good dish
I use a great deal of fennel seed which has a licorice/anise flavor. That's the flavor in good Italian sausage for one thing so I often add it to Italian dishes when I use sausage , such as pizza, lasagna, sauces, stuffed eggplant, etc.
I also love it with fish and oysters. I add it to fish stews especially when they include tomatoes. Oysters Rockerfeller has an anise or fennel flavor. My sister makes a wonderful oysters rockerfeller soup. I do oysters rockerfeller soufflee. Both use fennel.
I use pimento for pimento cheese sandwiches so I never have it left lying around. Easy, cheap to make from things usually on hand.
I use fennel seeds as a finishing touch for fish, chicken and pork dishes (really good with pork 'bolognese' and pecorino romano). Slightly aniseedy in flavour. Basically I use them as a top note for anything that I might put a fennel bulb in - particularly if I can't get any decent looking fennel and so have to omit it! I had a very nice fennel (and cardamom - I think) pureed soup once that had a drizzle of olive oil and some toasted fennel seeds as a garnish - lovely. I bought my fennel seeds in Sicily where fennel grows like a weed by the side of the roads, so if I think of a meal as being Sicilian then I consider the fennel seeds (don't always use them but...) Hope that helps!
As for using stuff once, we have a twelve day rule. Don't ask!
Pimento is good as a color accent, and adds a touch of flavor. Haven't used them in a long while but I used to add them to cooked frozen corn so it looked pretty. It would be good I think to blenderize it/them and swirl into a corn chowder too.
Your instincts are right on target as far as adding fennel and caraway willynilly to your dishes. They have rather pronounced flavors, so they could really make the taste go askew, and not necessarily in a great way. If you would like to use them up, or put a dent in them, you could make some crackers or flatbread with them, and press them in, baking it nice and brown. I would also add sesame seeds to the mix, just because sesame rules!
If you look at the "forever roasted pork" recipe, it calls for a spice rub of fennel, coriander seed and sea salt. That rub is fabulous on ribs, pork tenderloin, and of course the pork shoulder in the recipe. You could make a large batch of this spice mix and share it with friends. I like to add caraway seed to sauerkraut. And the fish sauce will last forever.
Pimientos> Try sauteeing some strips of pork (like for stirfry) in with some chopped garlic. Toss in the pimientos, stir till heated through. Taste-test to determine whether to add a little lemon juice. Good with rice.
Fish sauce also makes a great sub for anchovies in Caesar salad, sauteed veggies, etc.
Oyster sauce is instrumental in Chinese broccoli beef, chow mein, etc. Check out any Chinese cookbook, esp. the Cantonese or primer versions (Martin Yan, Ken Hom).
i use oyster sauce to dip pork chops, steak, and chicken in. damn MSG..
a little oyster sauce and sirachi.
Fish sauce -- I put it in gravy (turkey, chicken, pork or beef) when I add the stock. It really doesn't taste anything like it smells -- just make sure you never add it to a sizzling hot pan or people will run from your kitchen! Always add it with other liquids.
A jar of pimentos will liven up a tapenade or a ratatouille or even a caponata.
Oyster sauce -- only ever use it as the base for a sauce for Chinese broccoli (gai lan).
I primarily use oyster sauce in three dishes:
1. Like Das Ubergeek, I sprinkle some oyster sauce over boiled or steamed Chinese broccoli (gai lan) or Chinese cabbage.
2. Fried rice.
3. Scrambled eggs.
My friend uses oyster sauce on her pho, which is NOT my preference, but if it works...
Jarred ginger. I thought I bought jarred garlic so I could ease up my time a little bit by not chopping my garlic, but I didnt realize that I had bought ginger instead of garlic!! AND, I opened the bottle too.. so I cant even refund it. What do I do? It also has sugar in it too.. ugh.
fish sauce adds great flavour to a napa cabbage salad dressing
1 1/2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon lime juice (~ 1/2 lime)
1 teaspoon grated fresh ginger
1 pinch cayenne
Coarse salt and cracked black pepper
2 tablespoons black or white sesame seeds
My two favourite uses for caraway are
1/ Tossed with saurkraut, topped with strong chedder, baked until the cheese melts
2/ boil brussel sprouts in chicken stock, toss in browned butter, caraway seeds and a squeeze of lemon.
Fennel seeds are used in Indian cooking as well as Italian (and I would also use them sprinkled on bread or breadsticks). Sounds like you need to check out some Thai, Chinese, and Indian cookbooks from the library to use up all that stuff!