Favorite Seasonings

[kingpin]

Is that Greek one like a salted lemon flavouring?
Have some oregano and dill inside.

[VatorMan]

Originally Posted by kingpin

Is that Greek one like a salted lemon flavouring?
Have some oregano and dill inside.

Not exactly sure of all the ingredients-but it's damn good.

[Bill]

Originally Posted by kingpin

Is that Greek one like a salted lemon flavouring?
Have some oregano and dill inside.

Originally Posted by VatorMan

Not exactly sure of all the ingredients-but it's damn good.

That's 'cause it isn't really oregano, hehe.

[NEVRL8T]

Originally Posted by kingpin

Is that Greek one like a salted lemon flavouring?
Have some oregano and dill inside.

No lemon flavoring in it. But it's great. I put it on just about everything especially beef.

[Iron Chef]

Originally Posted by jaxgator

I like to use the following sometimes on my steaks...

I have had Montreal seasoning on steak before, and it's not bad at all. I just prefer the flavor of the meat to come through. Especially if I buy prime.

[ApexOversteer]

Use that quite a bit, especially on burgers and in meatloafs, but I'll also wave a pinch of it over scrambled eggs or a nice chicken salad sammich.



Taco Burger

Mix taco seasoning into your beef, at 1/3rd the suggest mix for Taco meat.

Grill your burgers to choice.

Spread picante sauce or salsa over the top and cover with shredded Mexican cheese.

Slide into 350º pre-heated baking oven to melt cheese.

Butter both sides of two slices of Texas Toast and grill, not toast.

Cheese melted, Toast grilled, ready for assembly.

Starting from the bottom: Toast, shredded lettuce, sliced Jalapenos, patty w/salsa & cheese, season with pinch more Taco seasoning,spread sour cream and guacamole on inside of Toast top.

Enjoy.

[American Made]

Another vote for Cavenders, I've used it forever on everything even popcorn. I also use dill weed a lot in pastas and grilled fish.

[OddBall]

There are several flavors of "Liquid Smoke" that are pretty good.


Capers are pretty powerful too.

[MrPeabody]

Originally Posted by onedef92

is dope on seafood, meats, and eggs, too!

An essential ingredient in Bloody Marys, too.

[Rob]

herbs de provence

Spices at Penzeys Spices Herbes de Provence

[Rotorhead]

Everglades Seasoning | Tasting is Believing

[04 commemorative]

Originally Posted by Blademaker

Also, a helluva lotta this:

love this on cubes of Velveeta while watching tv.....

[Torqaholic]

Originally Posted by CBonsall

.. i just blend a mixture up myself with whats in the spice cabinet.

That and what I grow in the garden. This is my first year growing spices. Just stripped the leaves off my tarragon plant tonight. The kitchen and my fingers smell pretty good right now.

Had to bring my saffron in from the cold. They only got a couple inches tall before the freezing temps hit. Five hours to dig up 50 bulbs They're doing well in the front windows though. Should get some flowers (that's where the spice comes from). Took a picture -



Grew sage too. Enough to last several years probably Thinking about planting a bay leaf bush next year, not sure yet what else but I've got all Winter to think about it.

[73sbVert]

Here's my new favorite:




Thanks Karin!

[kylebuck]

Originally Posted by bill_daniels

/thread, except for you no salt guys. This definitely wouldn't work for you.

put that shit on everything, pop corn, french fries, ice cream.

[polarbear]

Hot sauce



For soups and brown sauces

[RED-85-Z51]

If i want a comfortable sizzle...

I use some iguana sauce..

A variety of gourmet habanero pepper, jalapeno pepper sauces, gourmet condiments, hot sauces and drink mixers.

If i want some watery eyes, on stuff like burgers, dogs, brats...I grab some Matouks Calypso sauce..also great on eggs.

MATOUKS CALYPSO SAUCE

A few years ago I bought a bottle of this...I put a drop in some General Tsu's chicken, mixed it up, and it was not edible, too much heat. i put a drop i na huge bowl of gumbo...too hot. A friend who is a true Pyro...put some on the end of a slim jim and he started vomiting after about 30 seconds...

Satan's Blood Hot Sauce - The Hot Sauce Stop

[Olustee bus]

good rub, a little hot. Hard to find.

[GS Ragtop]

Originally Posted by RED-85-Z51

A few years ago I bought a bottle of this...I put a drop in some General Tsu's chicken, mixed it up, and it was not edible, too much heat. i put a drop i na huge bowl of gumbo...too hot. A friend who is a true Pyro...put some on the end of a slim jim and he started vomiting after about 30 seconds...

The red Tobasco Sauce has an SHU rating of 2,500-5,000. Lots of people consider that sauce "too hot". Satan's Blood has an SHU rating of 800,000.

[BuckyThreadkiller]

I have two go-tos. Both from Pendery's in Fort Worth.

One is their Chisholm Trail mix. It gets used around here for a steak rub, on eggs, burgers, chicken - general all purpose flavoring.

Two is their Original Chili Blend which makes any type of Mexican food more Tex-Mexy. I use it with basic cream gravy to make enchilada sauce, make posole with it, and of course, chili.

I go through a big bottle of Franks Red Hot about every six months putting it on everything from scrambled eggs to pizza.