Favorite Seasonings

[CBonsall]

Originally Posted by VatorMan

I put this sh*t on everything. Soups, salads, baked potatos, etc...But I'm always on the lookout for something else.

What do you use ?

havent seen that before. i just blend a mixture up myself with whats in the spice cabinet.

[Tossin]

I make all of the dry rubs I use on meats. Old Bay on seafood and Sriracha when heat is needed.

[Bucwheat]

Most anything Garlic.

[Bill]

Originally Posted by Bucwheat

Most anything Garlic.

I put fresh garlic, onion, jalapeno and cilantro on everything. Pan cooking any kind of meat? Fresh mushrooms, celery and carrots make a mundane pork chop, piece of chicken, or steak a little less boring.

On the plus side, after all that garlic and onion, no one stands too close to me while in line at the bank or grocery store, plus I am still vampire free even after all that Twilight nonsense.

[FasterTraffic]

Originally Posted by bill_daniels

I put fresh garlic, onion, jalapeno and cilantro on everything. Pan cooking any kind of meat? Fresh mushrooms, celery and carrots make a mundane pork chop, piece of chicken, or steak a little less boring.

Whenever I grill salmon, I pile it up with diced bell pepper (red/green/yellow) plus the usual cajun seasoning.

[beadist]

Originally Posted by bill_daniels

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

There are "no salt" versions

[Iron Chef]

What I use depends on what I'm making. But for a good steak, Kosher salt and fresh-cracked pepper is really all you should need. Maybe some garlic.

[GS Ragtop]

Here's my wife's new favorite. You add it *one drop* at a time. Truly liquid fire!

[VatorMan]

Originally Posted by bill_daniels

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

Just heard about this stuff last week. I may give it a try.

[VatorMan]

Originally Posted by Iron Chef

What I use depends on what I'm making. But for a good steak, Kosher salt and fresh-cracked pepper is really all you should need. Maybe some garlic.

Quality ingredients should never be masked. I only use multi seasonings for soups, stews, chili, etc...

[DropTheTop]

I always have an Oh My God sized container of this for my beercan chickens, and chicken parts:



On my veggies I sprinkle a little sea salt and some of this:



Steaks get sea salt and cracked pepper.

Franks wing sauce on my eggs, and mixed with ketchup for french fries.

[GS Ragtop]

Originally Posted by VatorMan

Just heard about this stuff last week. I may give it a try.

We go through a ton of it. Great on sweet corn, eggs, salads, green beans, etc., etc.

[jaxgator]

Originally Posted by Iron Chef

What I use depends on what I'm making. But for a good steak, Kosher salt and fresh-cracked pepper is really all you should need. Maybe some garlic.

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

[NeedSpeed]

Originally Posted by VatorMan

Just heard about this stuff last week. I may give it a try.

I use it a lot myself, it's real good. It's got a nice spice to it without being too much. I also like the Greek one you use. I switch up when I run out.

Of course, nothing special but an old stand by:

[DropTheTop]

^^ I use that on my burgers, too.

[onedef92]

The powdered variant of Hidden Valley Ranch dressing is dope when mixed with ground beef, too. Ranch Burgers rule!

[kingpin]

I'm with the Chef.
Depends what I'm making and if fresh herbs are available.
S & P is almost always a given.

I also use pumpkin pie spice in my rubs and tomato based soups.

[Norm]

Originally Posted by jaxgator

I guess I'd be run out of Maryland then. Old Bay is just too weak for me. I prefer this...

That's good seasoning, but for boiling, need strong stuff for that. A lot of seafood dishes in Maryland eateries, especially on the Eastern Shore, are broiled. Crabs, shrimp and most shell fish are steamed, where none of the seasoning is boiled off. But of course, you knew that.

[Bill]

Originally Posted by beadist

There are "no salt" versions

I'm going to check that out. I could probably do with less salt.

[NEVRL8T]

Originally Posted by VatorMan

I put this sh*t on everything. Soups, salads, baked potatos, etc...But I'm always on the lookout for something else.

What do you use ?

Originally Posted by Blademaker

Cavenders.........The best seasoning there is.