List your Seasonings
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tmoneyag99
Posts: 480 Member
Dieting is tough, especially when the food is bland.
Put a picture (or 2) of your most used seasonings that aren't salt and pepper here and give a quick synopsis how you use them.
If you are from East Texas... This gets put on pretty much everything. Especially Vegetables. You could be poor and not be able to afford much of anything. But if this is in your cabinet next to the old black and white, you can make just about anything edible.
This stuff is the bomb-digity. This is how I got my son at 6mths old to eat avocado. I put it on just about anything I want to give more southwestern flavor to. Beans, rice, chicken, avocado..
Hmm, I see a trend here. I use this when I want to make greek salad dressing, on sauteed zuccini, low carb kefedes, on sea food. it's pretty awesome too
Put a picture (or 2) of your most used seasonings that aren't salt and pepper here and give a quick synopsis how you use them.
If you are from East Texas... This gets put on pretty much everything. Especially Vegetables. You could be poor and not be able to afford much of anything. But if this is in your cabinet next to the old black and white, you can make just about anything edible.
This stuff is the bomb-digity. This is how I got my son at 6mths old to eat avocado. I put it on just about anything I want to give more southwestern flavor to. Beans, rice, chicken, avocado..
Hmm, I see a trend here. I use this when I want to make greek salad dressing, on sauteed zuccini, low carb kefedes, on sea food. it's pretty awesome too
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This isn't related, but I listened to a podcast this morning (This American Life) that was partly about how the myth of MSG being bad for you got started. It's a myth that's been repeatedly debunked, but it's interesting that we still see "No MSG" on everything.7
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I got this to use on grilled (or baked) chicken.. but put it on my burger one day before grilling and was hooked!! It's soooo good!
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I use it on my buffalo chicken wraps and air fried potatoes. The cheddar flavor is also good
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3 of my favorites
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chipotle salt, different cream cheeses, lite when I can find them. Love the jalapeno, then green onion, veggie, also smoky paprika, chili flakes, Bragg seasoning0
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herbs de provence for chicken/pork
old bay for seafood, potatoes (tons of stuff really, so yummy!)
taco/mexican seasoning for ground turkey/beef (make my own with chili powder, cumin, cayenne, paprika, salt)
S/P/rosemary for roasted veggies
sometimes just make stuff up with whatever's in the spice cabinet LOL0 -
midlomel1971 wrote: »This isn't related, but I listened to a podcast this morning (This American Life) that was partly about how the myth of MSG being bad for you got started. It's a myth that's been repeatedly debunked, but it's interesting that we still see "No MSG" on everything.
yeah the MSG thing is complete garbage. Regardless, there is a large enough group of buyers that effect sales so companies go with it. Regardless those two seasonings are awesome.1 -
I make one crockpot chicken dish and have tried many different seasonings (mostly Mrs. Dash type stuff) and never liked the outcome. Finally used Accent Seasoning and that's the only thing I'll use now.1
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Two?!? You're kidding, right?
Just a start:
Cocoa/cacao: Add richness and depth to stews, sauces, soups, chili.
Cumin & turmeric: Often used together, usually with some heat (black pepper or chilis) in cottage cheese or veggie dishes.
Vinegars - Balsamic, White Balsamic, Red Wine, Rice, ACV, more: Salad dressings, on roasted veggies, in PB2-based peanut sauce, deglaze pans . . .
Nutritional yeast: Soups, stews, cottage cheese . . .
Hacho miso: Add richness to stir fries, sauces, soups, stews, saute mushrooms or onions in it
White miso: On any sweet veggies or in salad dressings; currently obsessed with it in mashed roasted winter squash.
Chile Paste: In stir fries, in PB2-based peanut sauce.
Meyer lemon olive oil: Received for Christmas, so flavorful that only a few grams is enough to add a rich lemon flavor to every veggie I've tried it on.
. . . and so many more. 5 -
Cumin and Cayenne are the two I probably add to the most dishes, but "Salt, Fat, Acid, Heat" on Netflix turned me onto a new one - Za'atar. Mixture of thyme, sesame seeds, and sumac. Mixes well with olive oil and goes really well with vegetables.
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Oyster sauce - goes with stir fry’s, Chinese dumplings, or sometimes I’ll water it down and pour over steamed vegetables.
fresh lemon or lime juice - tastes good on chicken, lamb, raw or steamed vegetables
Italian herb mix - my go to when making spaghetti bolognaise, lasagna, soup etc
Am currently experimenting with Sumac. Have tried it on chicken and steamed vegetables so far.0 -
Oh my. I don’t think I can include a pic of even just my most common.
Garlic, cumin, chili pepper (plus ancho and chipotle), cayenne pepper, cinnamon, coriander, dill, fennel, rosemary, sumac, paprika (plus smoked, hot and sweet), Curry, berbere, basil, oregano, turmeric, mustard powder, sage....
Those are just the ones next to the stove for easy access.
I tend to eat a lot of middle eastern, African and Indian dishes. So my frequently used spice collection reflects that.
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Penzey's Fox Point seasoning on anything savory. I especially like it on eggs, cheese pizza, and in soups, but I will throw it in or on practically everything.
For roasted veggies, I currently love Penzey's 33rd and Galena. It says "chicken and pork rub"...just ignore that and sprinkle a generous amount on your broccoli before it goes in the oven.
No, I don't work for Penzey's.1 -
I have way too many spices to list, and they are in too many places to take pictures of them all.
For salt alone, I have fine pink salt, coarse pink salt, coarse grey salt, black salt, red salt, smoked salt, and regular white salt.
The smoked salt is amazing on grilled steak.
If I had to limit myself to four spices, they would be salt, pepper, Frontier Italian seasoning, and Frontier pumpkin pie spice.0 -
HeliumIsNoble wrote: »
I think it's better cooked than raw, personally - we're talking the plain cocoa/cacao powder, no sugar or anything else in it.
I'm a vegetarian. I find that it adds a nice umami depth to something like veggie chili, or a simlar rather spicy vegetable stew/soup. I like about a tablespoon per (large) serving, but you might want to start with a teaspoon per serving, let it cook briefly to permeate, then taste and see what you think. If you can't taste it at all, add a little more, until you can perceive the difference - which should be enough to decide whether it's something you'll like.1 -
I switch around, but my favorites are Old Bay, Penzeys Provence Herbs, various curry powders, smoked salt, garlic and more garlic, Chinese 5 spice and home made hot pepper sauces. Recently I made a batch of Moroccan preserved lemons that I love to chop over chicken breasts before baking.0
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Two spices/herbs/sauces is kind of silly for me. I also won't even go close to listing most of what I use on a monthly basis. You are getting a very truncated list because it's late and I'm too tired to think of a lot of things
As for actual mixes - adobo powder, Chinese five spice, garam masala
Herbs (typically fresh) - rosemary, parsley, sage, oregano, thyme bay leaf
Spices (not mixed) - cinnamon, coriander, red pepper flakes (there's a really fantastic korean brand that is really flavorful), paprika
Pastes - thai curry pastes of various types, gochujang, miso
Also yes to the preserved lemons! I just transferred one jar from the pantry to the fridge and I might start another one while I can still get meyer lemons.0 -
I put this on French fries, as intended, but it’s also amazing on popcorn, vegetables, meats, anything really.
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