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

  • antangil@beehaw.org
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    1 year ago

    Spanish smoked paprika. Saffron. Ramps. One day I’m going to find a recipe that uses all of them and then I’ll eat nothing else.

  • tristan@aussie.zone
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    1 year ago

    For me it was real parmesan. I didn’t realise how bad the packet stuff was until I bought a block of aged parmesan, now I can never go back.

    The rind goes well in soup stock too

    • ratboy@lemm.ee
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      1 year ago

      It’s like night and day…I don’t even think the kraft stuff is parmesan at all really. Still bomb on pizza though

      Ever since I worked at a hippie grocery store and was taught about what GOOD fresh organic food looks like and tastes like, it’s impossible for me to go back to things like that, or frozen bags of green giant veg, or pre sliced or shredded cheese and so on. I’ll still eat frozen pizza and nuggies and fast food but as far as cooking for myself, never again

  • Ubettawerk@lemmy.blahaj.zone
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    1 year ago

    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

  • ratboy@lemm.ee
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    1 year ago

    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

    • forestG@beehaw.org
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      1 year ago

      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.

  • BunBunInTheSun@beehaw.org
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    1 year ago

    In season tomatoes from the farmers market or garden. I went from “ew, raw tomatoes” to “omg, delicious”.

  • Kajo [he/him] 🌈@beehaw.org
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    1 year ago

    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.

  • forestG@beehaw.org
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    1 year ago

    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!

  • AnalogyAddict@beehaw.org
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    1 year ago

    Definitely caramelized onions and roasted garlic. Especially on anything red meat or potato. Totally worth the time.

  • Eufalconimorph@discuss.tchncs.de
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    1 year ago

    Asafoetida. When uncooked, the smell fits the hype of the various names from around the world: stinking gum, devil’s dirt, devil shit, satan’s shit, etc. Cooked, it tastes and smells like a very umami cross between garlic & leeks. Common in Indian cuisine, particularly vegetarian dishes.

  • JakenVeina@lemm.ee
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    1 year ago

    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.

  • pips@lemmy.film
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    1 year ago

    Galangal. It actually does completely change the flavor, more so than makrut lime leaves.

    Cacio e Pepe. Simplest dish, can be tricky to get right, but so good when it all comes together.

  • general_kitten@sopuli.xyz
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    1 year ago

    Don’t know about “hype” but recently cabbage has become something i always have in the fridge. It stays fresh for very long (at least compared to lettuce), in almost every place where lettuce is normally used i prefer cabbage, cheap, nutritious and versatile, easy to throw in soups, stews or whatever you are cooking.