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General Discussion => Essentially Flyertalk => Topic started by: _33 on August 30, 2018, 09:03:08 AM
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I just wanted to talk about seasonings for a second. I love seasonings. I love the taste of seasonings (on food obviously, by themselves they taste gross for some reason) but I also love the act of seasoning. It can make you feel like a fancy chef if you sprinkle it on with your fingers.
In case you don't know, a seasoning is a mixture of several spices, and other flavoring components. My favorite seasoning right now is Montreal Steak Seasoning. What a seasoning. It tastes good on just about every kind of meat or vegetable. I even put it on eggs the other day!
What seasonings do you like?
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The seasoning guy at the river market is the BITB. I always season my meats with his apple wood bacon seasoning.
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I put seasoning salt and cayenne pepper on everything. Pizza, cauliflower...you name it.
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I put seasoning salt and cayenne pepper on everything. Pizza, cauliflower...you name it.
Great idea!
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The doctor says I need to lower my blood pressure. . .anyone know a good "salt alternative" to use on food?
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I put seasoning salt and cayenne pepper on everything. Pizza, cauliflower...you name it.
Great idea!
I just thought of it this morning.
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The doctor says I need to lower my blood pressure. . .anyone know a good "salt alternative" to use on food?
I may have a friend who can help you out. She goes by the name of Mrs. Dash. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.mrsdash.com%2Fsites%2Fdefault%2Ffiles%2Fblends.png&hash=0bfdbb27b8dae07bb124ea5e20e56b6912d4a296)
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Top 3 seasonings:
1. Kosher salt (so fun to just grab a pinch and sprinkle it on). Must have a salt cellar.
2. Tony Chacery’s (or something like that).
3. Old Bay.
Note: these are all high in sodium because salt is the most delicious thing in the world.
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I'm a big herbs and spices guy. Also salts. Do these fall under seasonings, or are we only talking about packaged spice and salt mixes ITT?
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The doctor says I need to lower my blood pressure. . .anyone know a good "salt alternative" to use on food?
Edited to remove non-seasoning related content.
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Edited to remove non-seasoning related content.
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Biiiiiiiiiiiiiiig seasoning fan. I don't really cook but I like it when other people use seasonings (also herbs, spices, and salts).
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Bay leaf pro-tip: don't eat it
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Salt pro-tip: add more
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I'm a big herbs and spices guy. Also salts. Do these fall under seasonings, or are we only talking about packaged spice and salt mixes ITT?
Technically salt is a mineral. Herbs and spices come from plants. Herbs from the leafy parts and spices usually from seeds, roots, etc. For example cilantro is an herb from the leafy part of the the plant, while a spice, coriander, comes from the seed of the same plant. This thread is about seasonings, which yes, are many times pre-packaged but you could obviously make your own seasonings using a combination of herbs, spices, salts and even sugars.
The topic of this thread is "Seasonings". All posts should refer to a combination of herbs, spices, salts, sugars, etc. If you wish to discuss a single mineral or spice, please consider starting your own thread.
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Is butter a seasoning?
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I like Ancho Chile chowder. Gives a little earthier, mellow heat. Nice to team up with some cayenne or hotter pepper.
I got some Shallot salt from Penzey's awhile back that was really good.
I'll do a Bay leaf taste test because I cook a lot of cajun food and have no clue what they do. Maybe boil some water with a bay leaf and see what it tastes like.
Cumin is an underrated spice.
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I'm a big herbs and spices guy. Also salts. Do these fall under seasonings, or are we only talking about packaged spice and salt mixes ITT?
Technically salt is a mineral. Herbs and spices come from plants. Herbs from the leafy parts and spices usually from seeds, roots, etc. For example cilantro is an herb from the leafy part of the the plant, while a spice, coriander, comes from the seed of the same plant. This thread is about seasonings, which yes, are many times pre-packaged but you could obviously make your own seasonings using a combination of herbs, spices, salts and even sugars.
The topic of this thread is "Seasonings". All posts should refer to a combination of herbs, spices, salts, sugars, etc. If you wish to discuss a single mineral or spice, please consider starting your own thread.
Thank you for clarifying.
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do marinades count as seasonings, or are those their own category?
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I'm a huge marinade guy. You guys should taste my burgers.
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I'm a huge marinade guy. You guys should taste my burgers.
this is absolute madness
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It's delicious, so I don't mind not following the rules of meat etiquette. :gocho:
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imagine opening wacky's fridge and finding a bowl of raw hamburger meat soaking in ketchup, right next to a jar of semen
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Jesus, if that ever happened, someone broke into my house.
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Jesus, if that ever happened, someone broke into my house.
mocat did, to open your fridge
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All i'm saying is, you grow up in a house with a cattle buyer, and you'd want to bend the rules a bit too.
Pro tip: Garlic salt, Worcestershire sauce, and A1 marinade. Marinade for about 3-4 hours. As burgers are cooking, make sure to reapply the marinade on top of the burger. :love:
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Wacky, in your opinion what is the optimal number of Lipton onion soup packets per pound of ground beef?
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Not sure, sounds like fun tho.
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My family and Mrs wacky fam requests me to grill for all major events, because my meats are delicious. I cooked for 60 people one time. :love:
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Wacky shut up and talk about seasonings.
Another great seasoning: Emeril's original Essence. Adds a little heat and very versatile. If you couldn't already tell I very much value versatility in my seasonings.
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Do you still yell BAM!! or just sprinkle it on with no additional comment?
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Wacky do you season your burger mix with an egg and some crushed up saltines too?
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Seasoning Q to all the seasonheads itt: what can I add to spaghetti (no sauce) to give it some punch?
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Wacky do you season your burger mix with an egg and some crushed up saltines too?
I'm not a monster
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Seasoning Q to all the seasonheads itt: what can I add to spaghetti (no sauce) to give it some punch?
I have, on occasion, been known to add Cajun Seasoning to my pasta dishes, including spaghetti.
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Seasoning Q to all the seasonheads itt: what can I add to spaghetti (no sauce) to give it some punch?
Garlic salt would be a good one. Maybe just some olive oil and Italian seasoning would work. Sauce might work too.
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Edited to remove non seasoning content.
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some oregano perhaps? hm?
Take it to the herbs thread, pal
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Forgive me.
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If you have to marinate a hamburger to make it taste good, your meat and/or cooking skills suck and you're just covering it up. :th_twocents:
No offense ;)
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If you have to marinate a hamburger to make it taste good, your meat and/or cooking skills suck and you're just covering it up. :th_twocents:
No offense ;)
You should see the monstrosities that have been posted in the "good burger discussion" thread
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It doesn’t mean that at all :th_twocents: It’s called having fun. Yolo mother rough rider!
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People actually think the son of a cattle buyer buys bad meats. Smgdfh!
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some oregano perhaps? hm?
Take it to the herbs thread, pal
:thumbs:
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Seasoning Q to all the seasonheads itt: what can I add to spaghetti (no sauce) to give it some punch?
I have, on occasion, been known to add Cajun Seasoning to my pasta dishes, including spaghetti.
I have cajun seasoning, will try
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People actually think the son of a cattle buyer buys bad meats. Smgdfh!
Well, there was an and/or conjunction in there. Maybe it's the latter? :dunno:
Plus, I've never met a cattle buyer that allowed A-1 near their meat. Source: A man who spent his childhood taking trips with his father to Amarillo to buy cattle.
I'm just pulling your chain Wacky. I'm just a burger purist. Every once in a great while I'll add some bbq sauce to a burger as a condiment, maybe an avocado, some onions, pickles, or bacon. 99% of the time though, I eat it without any extras(no ketchup, mustard, mayo, etc) and season with salt and pepper and occasionally Worcestershire.
If you want to try something that tastes great. Take the amount of meat you'd normally use for 1 burger, split in half and roll into balls. get a cast iron nice and hot (medium to medium/high heat). throw a pad of butter in the pan and then put your patties in and smash them down with a stiff metal spatula(no holes in the spatula or you'll have a mess), until they are like a 1/4 inch thick or less.(they should be sizzling considerably, if not, the pan wasn't hot enough) Cook for 1 minute. Scrape them off the cast iron and flip(ensuring to get all the brown bits). Cover one patty with cheese then take the other patty and put it on top of the one with cheese. Total cook time is like a minute and 30 seconds. put on a bun and serve. Homemade greasy spoon smash burger. Also, make sure you have a good vent hood over your stove or you'll set off your smoke detectors (alternative, take cast iron and put onto a hot bed of coals in your grill to avoid smoking everyone out of the house)
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hE gets it :thumbs:
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Seasoning Q to all the seasonheads itt: what can I add to spaghetti (no sauce) to give it some punch?
You mean to the spaghetti with sauce already added or you're having spaghetti without sauce? Crushed red pepper is a pretty good one either way, I'd also definitely incorporate either cheese or butter if you're going (red) sauceless.
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Seasoning Q to all the seasonheads itt: what can I add to spaghetti (no sauce) to give it some punch?
You mean to the spaghetti with sauce already added or you're having spaghetti without sauce? Crushed red pepper is a pretty good one either way, I'd also definitely incorporate either cheese or butter if you're going (red) sauceless.
:nono:
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Seasoning Q to all the seasonheads itt: what can I add to spaghetti (no sauce) to give it some punch?
You mean to the spaghetti with sauce already added or you're having spaghetti without sauce? Crushed red pepper is a pretty good one either way
Wrong thread buddy, we've got one for spices, this is for seasonings
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Seasoning Q to all the seasonheads itt: what can I add to spaghetti (no sauce) to give it some punch?
Porcini mushroom chowder and maybe some garlic or shallot salt. Can get the porcini chowder online or a lot of stores have dried mushrooms you can pulverize.
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People actually think the son of a cattle buyer buys bad meats. Smgdfh!
Well, there was an and/or conjunction in there. Maybe it's the latter? :dunno:
Plus, I've never met a cattle buyer that allowed A-1 near their meat. Source: A man who spent his childhood taking trips with his father to Amarillo to buy cattle.
I'm just pulling your chain Wacky. I'm just a burger purist. Every once in a great while I'll add some bbq sauce to a burger as a condiment, maybe an avocado, some onions, pickles, or bacon. 99% of the time though, I eat it without any extras(no ketchup, mustard, mayo, etc) and season with salt and pepper and occasionally Worcestershire.
If you want to try something that tastes great. Take the amount of meat you'd normally use for 1 burger, split in half and roll into balls. get a cast iron nice and hot (medium to medium/high heat). throw a pad of butter in the pan and then put your patties in and smash them down with a stiff metal spatula(no holes in the spatula or you'll have a mess), until they are like a 1/4 inch thick or less.(they should be sizzling considerably, if not, the pan wasn't hot enough) Cook for 1 minute. Scrape them off the cast iron and flip(ensuring to get all the brown bits). Cover one patty with cheese then take the other patty and put it on top of the one with cheese. Total cook time is like a minute and 30 seconds. put on a bun and serve. Homemade greasy spoon smash burger. Also, make sure you have a good vent hood over your stove or you'll set off your smoke detectors (alternative, take cast iron and put onto a hot bed of coals in your grill to avoid smoking everyone out of the house)
Yes, I totally understand the meat rules, that's why I'm rebelling against them at 34. :D Before bringing a girl home, I always told them never ask for A1 with a steak and please don't bring up your liberal politics, because we could be here all day. #SonOfACattleBuyer
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do marinades count as seasonings
It's a slippery slope. If I count a marinade as a seasoning what's next? A brine? A glaze? No, I don't think we can count a marinade.
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favorite seasoning: nacho cheese
tastes great on everything known to mankind
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favorite seasoning: nacho cheese
tastes great on everything known to mankind
Fancy jar nacho cheese or can nacho cheese?
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Somewhat relevant
(https://uploads.tapatalk-cdn.com/20180830/7307d481c745d4421c3ac4811ede80c4.jpg)
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Everyone here on the North East coast is obsessed with Old Bay. I never tried it till I moved out here. They have Old Bay flavored everything. Kinda gross to me.
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(https://www.hotsauce.com/v/vspfiles/photos/1734-2T.jpg)
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favorite seasoning: nacho cheese
tastes great on everything known to mankind
Fancy jar nacho cheese or can nacho cheese?
any
this stuff is the nectar of gods. $8 will get you 6 lbs of it from walmart. i dare you to put it on any dish you hate. as soon as it touches the dish, your taste buds will transform into :love: and you will be whisked away to the garden of eden
(https://i5.walmartimages.com/asr/7ab01882-7444-4222-a38e-8c0b3880150f_1.8760f589bf057e0bbebca87f1c036b7d.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF)
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any time i go to a cilantro jamboree, i bring a 6 lb can of rico's with me. deliciouso!
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Somewhat relevant
(https://uploads.tapatalk-cdn.com/20180830/7307d481c745d4421c3ac4811ede80c4.jpg)
On the 2nd one it should say "SEASON THE INDIVIDUAL"
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Ever used nacho cheese as a marinade?
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yes but only with other, non delicious cheeses
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Yes, I totally understand the meat rules, that's why I'm rebelling against them at 34. :D Before bringing a girl home, I always told them never ask for A1 with a steak and please don't bring up your liberal politics, because we could be here all day. #SonOfACattleBuyer
At a restaurant with my dad, he orders a steak(which he rarely does because we always had a freezer full of them). The waitress asked him what kind of steak sauce he wanted. He looked at her and said, "Honey, if I need steak sauce, you didn't cook it right"
Speaking of current politics and steak. This fits
(https://i.pinimg.com/originals/53/dc/c4/53dcc4daa1f642a2c6fc411ce93b4a2f.jpg)
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:thumbs:
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Yes, I totally understand the meat rules, that's why I'm rebelling against them at 34. :D Before bringing a girl home, I always told them never ask for A1 with a steak and please don't bring up your liberal politics, because we could be here all day. #SonOfACattleBuyer
At a restaurant with my dad, he orders a steak(which he rarely does because we always had a freezer full of them). The waitress asked him what kind of steak sauce he wanted. He looked at her and said, "Honey, if I need steak sauce, you didn't cook it right"
Tell your dumb dad the waitress doesn't cook the food.
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That's a gross story all around
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Elitist chodecat frowns upon elitist steak order guy. Shocking news!
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Yes, I totally understand the meat rules, that's why I'm rebelling against them at 34. :D Before bringing a girl home, I always told them never ask for A1 with a steak and please don't bring up your liberal politics, because we could be here all day. #SonOfACattleBuyer
At a restaurant with my dad, he orders a steak(which he rarely does because we always had a freezer full of them). The waitress asked him what kind of steak sauce he wanted. He looked at her and said, "Honey, if I need steak sauce, you didn't cook it right"
Tell your dumb dad the waitress doesn't cook the food.
:thumbs:
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When do you guys think chodecat realizes that he’s a gross midwestern just like the rest of us? Him growing up 5 miles east of the state line apparently makes him think he’s some refined world traveler. Woof!
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I have a question. What is the point of paprika?
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Red coloring. No flavor.
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I have a question. What is the point of paprika?
Red coloring. No flavor.
First off, wrong thread, dickheads
Second off, you don't deserve the right thread
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Should be looking for a food decoration thread? ????
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Look guys, I don't know how else to say this so I'm just going to say it:
I have the perfect seasoning recipe. What makes it perfect? 2 things: 1) simplicity. The proportions are balanced and are common readily available ingredients 2)versatility. I'm not sure there's anything it doesnt go with. Chicken? Perfect. Salmon? Aces. Pork chops? Nails.
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any Tajin love?
also, for burgs I like a tablespoon or so of dry ranch mix and a tbsp or so of Montreal steak seasoning mixed in.
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Look guys, I don't know how else to say this so I'm just going to say it:
I have the perfect seasoning recipe. What makes it perfect? 2 things: 1) simplicity. The proportions are balanced and are common readily available ingredients 2)versatility. I'm not sure there's anything it doesnt go with. Chicken? Perfect. Salmon? Aces. Pork chops? Nails.
I'm listening... :drool:
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bac is talking about nacho cheese iyam
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any Tajin love?
also, for burgs I like a tablespoon or so of dry ranch mix and a tbsp or so of Montreal steak seasoning mixed in.
Tajin is great on ice cream
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Look guys, I don't know how else to say this so I'm just going to say it:
I have the perfect seasoning recipe. What makes it perfect? 2 things: 1) simplicity. The proportions are balanced and are common readily available ingredients 2)versatility. I'm not sure there's anything it doesnt go with. Chicken? Perfect. Salmon? Aces. Pork chops? Nails.
I'm listening... :drool:
Great news I just got off the phone with SB he assures me I can make this content available only to other premium members so since I don't have to worry about sharing with the non-premo dolts, here you go _33:
Salt, pepper, paprika, garlic chowder, onion chowder. Equal parts of each. (TBCHWY i usually go a little lighter on the onion and garlic powders, and will usually add a lil extra 'rika)
Bold predicto: you'll try it and be like wow, that's like, really good. This is a handy little seasoning right here. Sh- should I try it on fish? Ok wow I just tried it on fish and this seasoning absolutely bridges the fish/poultry seasoning gap. Wow.
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sorry
not a seasoning
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I guess when you're that deep in the pockets of big nacho cheese you'll say just about anything
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Like honestly at first I thought you were just being a good soldier and following orders to advance the pro-nacho cheese agenda (PNCA) but now I'm worried you might actually believe this rubbish
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any Tajin love?
also, for burgs I like a tablespoon or so of dry ranch mix and a tbsp or so of Montreal steak seasoning mixed in.
Tajin is great on ice cream
interesting...what flavor?
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I guess when you're that deep in the pockets of big nacho cheese you'll say just about anything
nacho cheese has paid me nothing but infinite trips to flavortown
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any Tajin love?
also, for burgs I like a tablespoon or so of dry ranch mix and a tbsp or so of Montreal steak seasoning mixed in.
Tajin is great on ice cream
interesting...what flavor?
eps good on:
avacado
mango
peach
vanilla
chocolate
pineapple
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Look guys, I don't know how else to say this so I'm just going to say it:
I have the perfect seasoning recipe. What makes it perfect? 2 things: 1) simplicity. The proportions are balanced and are common readily available ingredients 2)versatility. I'm not sure there's anything it doesnt go with. Chicken? Perfect. Salmon? Aces. Pork chops? Nails.
I'm listening... :drool:
Great news I just got off the phone with SB he assures me I can make this content available only to other premium members so since I don't have to worry about sharing with the non-premo dolts, here you go _33:
Salt, pepper, paprika, garlic chowder, onion chowder. Equal parts of each. (TBCHWY i usually go a little lighter on the onion and garlic powders, and will usually add a lil extra 'rika)
Bold predicto: you'll try it and be like wow, that's like, really good. This is a handy little seasoning right here. Sh- should I try it on fish? Ok wow I just tried it on fish and this seasoning absolutely bridges the fish/poultry seasoning gap. Wow.
Sounds like this wonderful can of flavor.(https://uploads.tapatalk-cdn.com/20180831/97da5b93450eabe5c124b42e434cb4d5.jpg)
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Yes 100% the recipe I described right there. Big part of the reason I keep coming back is for spot on culinary breakdowns from the guy who describes the flavor profile of paprika as "red". Great stuff :thumbs:
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Look guys, I don't know how else to say this so I'm just going to say it:
I have the perfect seasoning recipe. What makes it perfect? 2 things: 1) simplicity. The proportions are balanced and are common readily available ingredients 2)versatility. I'm not sure there's anything it doesnt go with. Chicken? Perfect. Salmon? Aces. Pork chops? Nails.
I'm listening... :drool:
Great news I just got off the phone with SB he assures me I can make this content available only to other premium members so since I don't have to worry about sharing with the non-premo dolts, here you go _33:
Salt, pepper, paprika, garlic chowder, onion chowder. Equal parts of each. (TBCHWY i usually go a little lighter on the onion and garlic powders, and will usually add a lil extra 'rika)
Bold predicto: you'll try it and be like wow, that's like, really good. This is a handy little seasoning right here. Sh- should I try it on fish? Ok wow I just tried it on fish and this seasoning absolutely bridges the fish/poultry seasoning gap. Wow.
Sounds like this wonderful can of flavor.(https://uploads.tapatalk-cdn.com/20180831/97da5b93450eabe5c124b42e434cb4d5.jpg)
love this on tater rounds
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It's grilling season again and you can't spell 'grilling season' without 'seasonings'. If anyone has any new seasonings they've discovered over the winter months please post here. And as the spring/summer continues please feel free to update this thread with seasonings you like, and what you like them on, and how/when you apply your seasonings.
One of the first things I'm going to try is Montreal Steak Seasoning on a pork tenderloin. I love MSS and I love pork tenderloin but for some reason I've never combined the two! Very exciting. Check back in this thread for results!
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I make the following every sunday for meal prep:
three packages of smart chicken thin cut chicken breasts
marinate for 12 hours in:
full fat greek yog
juice from 2 lemons (if you have pepperoncinis in a jar that juice is an even better alternative)
like 1/4 container of (available on amazon):
(https://images-na.ssl-images-amazon.com/images/I/81xJETW%2B0wL._SY679_.jpg)
like 1/8 container of (available on amazon):
(https://images-na.ssl-images-amazon.com/images/I/91r4LKFb0iL._SY679_.jpg)
grill.
chop up and put on salads. make it into a wrap. eat it whole with some rice and tikka masala sauce. pull them early and finish them in a homemade butter chicken, tikka masala, or vinadaloo sauce. really anything you can imagine.
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My mouth is watering just looking at those exotic spices sd
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My mouth is watering just looking at those exotic spices sd
my local ethnic foods store (AMAZON DOT COM) has many exotic herbs and spices
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Just went to that online seasoning store and they have a 7 lb jug of Montreal Steak Seasoning! That should get me through the week lol! Just kidding though, in all seriousness that's actually way too much for just me and my family.
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Just went to that online seasoning store and they have a 7 lb jug of Montreal Steak Seasoning! That should get me through the week lol! Just kidding though, in all seriousness that's actually way too much for just me and my family.
Maybe we can get a gE timeshare going for seasonings? Or a Netflix for seasonings kind of thing?
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This guy I know started a business in college wherein he bought a bunch of spices and packed them in little bags and he'd sell them to people so people could have spices on the fly. Didn't last, but hearing him talk about this is pretty great. His tiny apartment was just covered in paprika and stuff.
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The Uber of Netflix for spices
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It's grilling season again and you can't spell 'grilling season' without 'seasonings'. If anyone has any new seasonings they've discovered over the winter months please post here. And as the spring/summer continues please feel free to update this thread with seasonings you like, and what you like them on, and how/when you apply your seasonings.
One of the first things I'm going to try is Montreal Steak Seasoning on a pork tenderloin. I love MSS and I love pork tenderloin but for some reason I've never combined the two! Very exciting. Check back in this thread for results!
Can confirm that both regular MSS and Spicy MSS are good on a pork chop so your pork tenderloin should turn out fine.
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mss pro-tip: costco sells 29 ounce containers
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mmss is definitely my most used commercial spice mix
also sason goya is the secret hack that goes into almost every savory meatbased thing
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Lol. Looks like the ad algorithm thinks I really want to spice things up:
(https://uploads.tapatalk-cdn.com/20190402/7775be755368ec2f44e75d7dbdde66cc.jpg)
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eff yeah, libbot-controlled google.
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I use garlic salt a lot, guys.
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Lol. Looks like the ad algorithm thinks I really want to spice things up:
(https://uploads.tapatalk-cdn.com/20190402/7775be755368ec2f44e75d7dbdde66cc.jpg)
lmao
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mmss is definitely my most used commercial spice mix
also sason goya is the secret hack that goes into almost every savory meatbased thing
Yes, Sazon Goya is a favorite of mine. Put it on/in everything.
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It’s incred because MSG is incred
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Grabbed some MSS this weekend. Really rocked that instant pot roast.
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All McCormick rubs (MSS included) are $1.25 each at Kroger this weekend. Yes, I cleared the MSS row.
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