Condiments

I love good food. I love good food so much that I put good food on good food.

Condiments.

condiments

The array dazzles me dizzy.

How does one sauce up a plate when sugar, gluten, and soy are off the table. Well, here is what’s shaken on my kitchen shelf.

1) Salt: Not just salt. Infused salt. Plain white salt is for prison cafeteria, I am overwhelmed by the amount intriguing and delicious salt variations I come across.  I will only touch on one. It is a celtic sea salt imbued with dried mushroom.

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When I use it tiny crystal pyramids dissolve slowly on the tongue, flooding my brain with slow release umami mania. Any food I put it on trespasses deep into personally unknown realms of flavor country.

Salt, push its limits. Shake it liberally.

2) Hot Sauce: I worry about the additives packaged food, so I use hot sauce.

condiments_hot

Options galore,  with ingredients lists that satisfy even the most scrupulous clean eater. Burn Baby Burn (Disco Inferno!) Brand is currently bring the Hell to my plate.

Proceeds go to support the Black Panther Party’s philanthropic efforts. Groovy

3) Sprouted Stuff: What makes a salad great, crunchy bits. No wonder old stale chunks of bread (croutons) accompany greens in the poshest of restaurants.

Nuts to your croutons! Nuts instead of croutons for that matter. A jar some sort of nut or seed is usually on my table. Being a nutrition nerd, I often go the extra mile and sprout and dehydrate them as well. This is great fun and rather easy.

Still, we are busy folks. For care free Cruching just put a jar pumpkin seeds/almonds/cashews on the table

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4) Mustard: Wonderful for the same reason as hot sauce. The ingredients are friendly (quite healthy in fact) and the varieties seem to be endless.

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5) Pepper:  Flavor bomb. No explanation necessary.

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Five fun finishers for you healthful palate. Heap em’ on with out a care.


Spice

I would like to take a post to appreciate the shop that spices my shelf.

The Oakland Spice Shop

The Oakland Spice Shop

As I have begun to grow as a chef and confectioner I am experiencing time and again the integral role of the right spice at the right moment plays. As with most thing related to cooking

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Simple is best.

The Oakland Spice Shop is full of singular wonders to take a meal from (forgive me) satiation to sensation.

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In the great tradition of animated French rats, one such flavor sensation recently came in the form of a Spanish Smoked Paprika that took a ratatouille over the moon.

Oakland Spice Shop stocks the essential. Particularly…

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Salt.

Few things are more important, as most food processors know to well unfortunately.

The singular addition of their applewood smoked salt combined with the substitution of coconut sugar took Coracao’s hazelnut toffee bark and thrust it to the realm between heaven and earth, aka Heath.

TOFFEEBARK

Rubbing a cut of pastured pork with a Cyprus mushroom infused salt marooned the lost loin in a wilderness of delicious, a twist of lemon found it and brought it home.

I am being melodramatic, but cooking melodrama by nature. Hell it has enough reality shows to prove that… Chopped anyone?

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Here is the Details for those able to make the visit:
Oaktown Spice Shop
530 Grand Ave., Oakland, CA 94610
(510) 201-5400

Hours: Tuesday-Friday: 12pm-7pm
Saturday: 10am-5pm
Sunday: 12pm-4pm
Closed Mondays