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favorite seasonings/spices

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BEAR View Drop Down
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    Posted: 10 February 2019 at 07:00
sunday so I'll be cooking.  thought we all have our favorite spices/seasonings.  I'm sure Tas can add a couple oof dozen of his favorites.

Mine are (not in order):

Curry
Old Bay
Ginger
Cinnamin
Garlic
Heinz Ketcup (yea spice in a bottle)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RobertMT Quote  Post ReplyReply Direct Link To This Post Posted: 10 February 2019 at 09:00
My go to is "Street" salt (AKA: Alpine Touch https://www.alpinetouch.com/)

For everyday basic use.
Pepper
Salt
Garlic
Onion
Mustard

The rest are based on what ethnic food, I happen to be cooking.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Irish Bird Dog Quote  Post ReplyReply Direct Link To This Post Posted: 10 February 2019 at 21:08
salt 
pepper 
garlic
onion (real)
Worcestershire sauce
BBQ sauce (wife's Own homemade)
hand grinder pepper at the table
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Post Options Post Options   Thanks (0) Thanks(0)   Quote d4570 Quote  Post ReplyReply Direct Link To This Post Posted: 11 February 2019 at 10:24
I think of Beer ,butter ,and Bacon as "Spices"
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wing master Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2019 at 01:54
I don't really like salty food, but Lawreys seasond salt is good on almost anything. 

My favorite when I'm smoking Elk or beef is made by Big Papa Smokers and its called "Cash Cow"

One more I like on steaks is Mcormacs Montreal Steak Seasoning. 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote jsgbearpaws1 Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2019 at 18:32
.SOOOO many to choose from,(hey, I'm half Italian!). I guess if I had to whittle it down to just a couple...
Salt
Pepper,(coarse grind)
Garlic, fresh, salt or powder
Basil
Cinnamon

I love rich food, not spicy. My Italian grandparents schooled me in that mantra. A decent sauce can take over 24 hours to prepare, certain flavors cook in at different levels. A passable sauce can be had in short order, but an incredible one takes time and the ingredients matter. Sure jarred spices are the go-to, but many are better fresh off the window sill. Some dried, some cured, some just fresh picked. I think I would be lost without my spice shelves.


Funny, was just thinking about this as I was grating down some fresh Romano cheese the other morning...like minds.
...oh yeah! thats gonna hurt!
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