I never got this. Maybe it’s because we don’t have or want children, and are only us two. But dishes take me ten minutes every day. And I have a bunch of higher quality things that can’t go into a dishwasher anyway. If I had the space, is probably still get one, but I just don’t see how saving 7 minutes a day is a big thing.
Interesting, never heard of rue. Translated it to German and never heard of Weinraute either :D I’ll have a look at the store the next time. And I’ll also give sumac a try.
Caraway is very commonly used in Germany, but my South African wife does not like it, so I very rarely use it.
I must say I’m a bit lazy with herbs, and I just buy “italian herb mix”.
For other spices, I always have chili (we love hot), pepper, salt, tumeric, all-spice, one hot curry madras mix, and nutmeg.
Depending on the recipe, I also have a lot of different dried chilies, and usually some standard fresh ones (jalapeños and habaneros)
One thing I’d like to recommend you: toasted ground coriander seeds. Toast them carefully over low heat until they release oil, grind in a spice grinder or mortar and pestle. Use for most meat dishes, but also goes into some salads. Widely used in South Africa, especially in their traditional Boerewors, which is why I stock it.
Great ideas with stock. Alas, I don’t have enough leftovers for it as I tend to use everything (and for meat, I’m weird and don’t like bones or anything, so it’s always ground or filet. Only sometimes when beef shanks are on sale I eat leftovers and cook them for my wife, but that doesn’t leave many bones)
edits:
And finishing a dish with some sesame oil can add a really good flavor
Toasted sesame oil. I use it on pretty much anything somewhat Asian :D
Add MSG. Another meaning of MSG besides Monosodium glutamate is “Makes Stuff Good”, because besides normal salt and fat, it’s another great flavor enhancer for anything savory. And no, it almost certainly doesn’t give you headaches, that was racist bullshit and has long since been disproven.
Baking soda and the Maillard reaction are friends. You know how they tell you, you can’t caramelize onions in 5 minutes? With baking soda, you can. Add a knife’s tip and bam. Just be careful, it also makes them burn far more easily. This also works with meat, where the meat keeps water better and browns more beautifully. One of my favorite uses is for roasting cauliflower, which gets a deeper brown and tastes so much better in cauli mash.
Sodium Citrate for cheese sauce. You want creamy cheese sauce? Like for Nachos? Add a teaspoon of sodium citrate to your cheese when melting, and it will all combine without any of the fat separating. It’s best for dips, but it can be used for something like mac & cheese in a pinch, but you’ll get better results there if you make a proper roux.
Kenyan businesses are dropping the world’s favorite mobile money service
Is the original headline, now what I’d have posted is “Kenyan businesses are dropping mobile money service M-Pesa”, possibly with “because of increased tax-enforcement”, the latter is probably too much editorializing, but the former makes it less clickbait-y and more informational. What kind of editing of original headlines is preferred?