Life gives you two quarts of star anise. What are you doing with it?
Took over a restaurant 5 years ago and they left us with 8 quarts of star anise. Finally down to two. What’s a good way to make this get gone without throwing it away.
by Bozlogic
26 Comments
PGHxplant
Duh, I’m making ANUSTART
IamShopsy
Toast it, Grind it and make a batch of 5 spice (with the other spices included as well)
dasfonzie
Horchata
Caramel
Tea
Chili crisp
Rice Krispie treats
machobiscuit
Throw it in tomato sauce, or stock/soup, if you braise things, throw some in there (goes excellent with pork). Boil it with sugar and water and make anise syrup, great for coffee or italian sodas. thanksgiving is coming up, if you make your own cranberry sauce or relish, put some in there, it goes great with cranberry. crush it up and put it in marinades or dry rubs or cures.
4_ii
Mulled wine for the winter season. Other than that yeah make your own 5 spice. Make some massaman curry too
HoldEvenSteadier
I’d print out a sticker of Gary from Spongebob and put it on the container.
Then whenever anyone asked me “What’s that?” I could say “It’s Gary’s Anise”
Appropriate_Touch930
Pho or ice cream
Mr_WhatFish
Asian meat braises.
5minbeforeclosing
first and it’s the most important thing: I’m gonna misslabel them
graaaaaaaam
100 gallons of my grandma’s chicken noodle soup
rossposse
Letting it sit around for a few years till I find a way to get through it all
meeyes77
Grind it for whipped cream, desserts, toss into chutneys, stews, etc. Endless options.
AfroninjaEnt
Comes from the anus bush
cheffloyd
Chocolate Starfish
throwaway-character
Black licorice pickled sand pears every time I have a surplus of anise. Sounds whack, but I’m Swedish so I grew up on and have a love of black licorice. Anise gets the flavor there for sure.
Rosalind_Whirlwind
Star… anus? 🤔😳🙄💩
General-Heart4787
Pho.
Son_of_Zinger
You know the star shape does kinda look…well you know.
You’ll have to turn the anise into anise oil somehow, or find a conversion. The recipe I ise is actually my great granny’s from like 1904 or some shit but I can’t be assed to find it right now. Jist know that hickory nuts are better than walnuts in these.
NicoolMan98
Catalan cream ofc
CallMeParagon
Pho and or sichuan hot pot
somberlobster
Every pickles you make.
skinnergy
That was intentional, plus they actually do like similar. I just made that connection.
Euphorix126
Imagine how much this would’ve been worth, like, 300 years ago
26 Comments
Duh, I’m making ANUSTART
Toast it, Grind it and make a batch of 5 spice (with the other spices included as well)
Horchata
Caramel
Tea
Chili crisp
Rice Krispie treats
Throw it in tomato sauce, or stock/soup, if you braise things, throw some in there (goes excellent with pork). Boil it with sugar and water and make anise syrup, great for coffee or italian sodas. thanksgiving is coming up, if you make your own cranberry sauce or relish, put some in there, it goes great with cranberry. crush it up and put it in marinades or dry rubs or cures.
Mulled wine for the winter season. Other than that yeah make your own 5 spice. Make some massaman curry too
I’d print out a sticker of Gary from Spongebob and put it on the container.
Then whenever anyone asked me “What’s that?” I could say “It’s Gary’s Anise”
Pho or ice cream
Asian meat braises.
first and it’s the most important thing: I’m gonna misslabel them
100 gallons of my grandma’s chicken noodle soup
Letting it sit around for a few years till I find a way to get through it all
Grind it for whipped cream, desserts, toss into chutneys, stews, etc. Endless options.
Comes from the anus bush
Chocolate Starfish
Black licorice pickled sand pears every time I have a surplus of anise. Sounds whack, but I’m Swedish so I grew up on and have a love of black licorice. Anise gets the flavor there for sure.
Star… anus? 🤔😳🙄💩
Pho.
You know the star shape does kinda look…well you know.
Make anus cookies.
https://kimscookingfrenzy.blogspot.com/2011/12/german-anise-molasses-cookies.html?m=1
You’ll have to turn the anise into anise oil somehow, or find a conversion. The recipe I ise is actually my great granny’s from like 1904 or some shit but I can’t be assed to find it right now. Jist know that hickory nuts are better than walnuts in these.
Catalan cream ofc
Pho and or sichuan hot pot
Every pickles you make.
That was intentional, plus they actually do like similar. I just made that connection.
Imagine how much this would’ve been worth, like, 300 years ago
Right in the trash
Tea eggs!!!