Favorite seasoning?

Joined
Oct 11, 2002
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I'm not much into going crazy with fresh herbs and such, but I do use a ton of in the bottle seasonings. My favorite ready to go all purpose seasoning is some stuff called Vegit. Has a yellow top on the bottle. I use it in everything but coffee and cereal! You ot to try some if you can find it at the store. I also use some stuff called Garlic Garni but it's hard to find. The Vegit: they also make several other similar all purpose seasonings, one called Spike. I really don't care for the Spike as it has more salt than true salt! What kind of seasonings in the bottle do you like? [Smile]
 
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Dry powder/rub. Tony Chachere's (I think it's pronounced as sash) Original Creole Seasoning. Steaks, shrimp, chicken, ribs. Just about anything that's not still moving under it's own power! Bob
 
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Hmm, season what kind of food? Before or after cooking? I generally use pepper, marjoram or oregano, thyme and rosemary on meat and fowl. I may use bay leaves, laurel berries, cloves and cardamom when cooking stews or marinating meat. I go very easy on the salt. I use a fair amount of paprika and sometimes turmeric, depending on the dish.
 

JHZR2

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Dec 14, 2002
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A good simple combo is morton low sodium salt, black pepper and garlic powder... I use that a lot when Im lazy, as those three are always out. I love old bay.. even on chicken breasts it is really good... and it makes french fries top-notch! Chef Paul Prudhomme's "Blackened redfish magic" is good for most anything too. I just used that and soy sauce on some fresh Alaskan salmon today, and it was really good! JMH
 
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Tony Chachere's Cajun seasoning added to melted butter. Then brushed on shelled,deveined,skewered shrimp laid on grill. If the good lord ever made anything better he kept it for himself! bob
 
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Fredericksburg, VA
Take lean dark meats like venison, mutton, or certain cuts of beef and marinate them cut 1/4" thick across the grain in salty slighty watered-down buttermilk for a day. Dry the meat thoroughly, then salt and pepper and dust with minimal flour. Deep fry until the pieces float for 30-60seconds. Dip in KETCHUP of all things for a tasty nugget refused by none. Gorging may ensue in some cases, especially with venison backstrap and tenderloin.
 
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wisconsin
Old Bay and one called no-salt seasoning,(generic) and Janes crazy mixed up salt,if you can have salt,heck I have mixed up these three with some garlic powder and get it all.BL
 
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Everson WA - Pacific NW USA
Try some of the Trader Joe's dry mixes. Not too bad. For dry meat rubs I usually mix my own. Hint: for rib rubs mix in some dry mustard powder. I love Old Bay for seafood boils. But I usually add some dry red pepper flakes,
 
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For convenicence reasons I keep some of Gourmet Garden pastes around. I use their cilantro, ginger, parsley and Italian herb pastes that come in toothpaste-style stubes. I tend to run out of fresh stuff when I suddenly need them, so that Aussi backup works fine, although it isn't organic. And don't get me started on the "Eva Fresh" patent and how that sounds... [Wink] http://www.gourmetgarden.com/
 
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I just woke up screaming from a nightmare. Skippy the bush kangaroo demanded to see immediately the label on my herb paste.  -  - This terrible image quality is the best I'm willing to offer at 0 four hundred. [Razz]
 
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Texas
Salt. There are others available that are quite tasty, but, leave out the salt and I think a meal is pretty much inedible.
 

Drew99GT

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Oct 11, 2002
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Colorado Springs
I'm a salt junky too but last time I had a physical, the doc said lay off the salt or you'll die. Yea, I used to use A LOT, I mean, A LOT of salt. Man, food tastes bland as **** now [Mad]
 
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May 27, 2002
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Canberra ACT Australia
You will get used to it and later taste the actual food not the Sodium. We havn't used any salt for yonks and I read every packet/bottle etc for sodium content before purchase. Hopefully your not a smoker as they don't have any working tastebuds anyway?
 
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