DawgTalkers.net Forums DawgTalk Everything Else... Let's talk food seasonings.

OK, we all eat food and like to season it our way. I am talking above and beyond salt and pepper, galric power, etc. I am talking perpared seasoning.

At least to start, I am talking about dry seasonings.

I am basically down to 5 "go to" seasonings after many years of testing, but am open to try some of yours, so that's why I started this thread.

My 5....

Cavender's Greek seasoning...really good on salads, eggs, and seafood.

Knoor Aromat....perfect on cooked veggies and added to soups. Really good in Mac and Cheese.

Lawrey's...ok....a bit old time, but there is a reason they sell millions of units a year, for the last 100 years. You all know how to use that.

Columbia all purpose seasoning....kind of a go to on anything. The Columbia restaurants in Fla might be my favorite place to eat. Great Cuban food. I eat at the restaurant several times a year since I have a home in Florida. I like it on anything, but cold cut roast beef sandwiches is perfect. Good on pork loins as well. Availablr on-line.

Zatrains Creole seasoning...when you got to kick it up a notch, I reach for Zatrains. A perfect balance of spice and heat. Good on stews, gumbos, fish/shrimp boil, and chicken. Anything you want a taste of the Big Easy.

So what about you folks? Have any go to seasonings I might seek to try?

Old Bay. Great with fried fish. And Tabasco I love that stuff with rice and beans. Vegeta If you never had it try it good overall spice.

Well tonight I made a chicken that was marinated in honey, nutmeg, cinnamon and some turmeric. I don't use too many all purpose spices, but I absolutely love spices on most of my foods.

Emeril's Steak Seasoning is excellent. I use it not only on steaks, but all types of beef.

I grow basil and garlic and use both extensively.

I am also a huge fan of Italian seasoning. It's great in sauces, veggies, grilled cheese, etc

Salad Supreme seems lame, but it's actually pretty good on salads.

Me as well. This doesn't mean I don't get more exotic. If I want a curry dish as an example, I have to get out the curry and go from there.

I guess there came a point in life where I didn't feel the need to re-invent the wheel, so to speak. This also doesn't mean I don't augment these base seasoning with something else.

Maybe it's getting a bit lazy in old age, maybe it's finally finding out I can't really improve on the base 5.

??

Probably. I'm still seeing how big the wheel is. Plus I'm always worried that I'm going to pick the wrong all purpose spice, that doesn't taste good with anything that just sits in my pantry for 4 years You know, normal introduction to something paranoia.

Shall we?

Seasonings I pretty much have daily:

Ranch dressing
Black pepper
Jalapeño slices
Soy sauce (instead of salt)

All on a big bowl of salad.

"Ahhh...Come on Black Peppa...How come ya taste so good??? I said...Yeah...Yeah...Yeah...Whew..."

Lemon pepper on all meat. Not the fine ground stuff, the big flakes.

I get it. Take it from a elder who like to cook.I have taken vacations to Paris, Florence, and NYC to attend cooking schools.

My base 5 get you pretty close to where you want to go. Take it the last 20% with your flair.


At least they work for me.

Look at it this way, now you have just 5 that will sit in the cabinet for 5 years rather than 30! Maybe you can cut it down to 5, plus 5-6-7 of your others. It's not like I don't keep other spices on hand. I just don't have 25 other's

I like Lemon Pepper as well. I keep a big grinder of pepper and use lemons in many things.....like drinking water and lot's of others. The point is I always have lemons in the house. I'll just zest a lemon or two. With some practice it doesn't take but 2-3 minutes. Lot's of pepper , a pinch of salt, done.

What do I use pretty much every day? Salt, fresh ground pepper, whole oregano and basil leaves. I love the first three.

Kosher salt & fresh ground pepper. I haven't used standard table salt or pre-ground pepper in years.

Other than those, I'll shake on some garlic and onion powder on most meats that I'm cooking. It really does come through and provides an earthy zip without overpowering the meats flavor.

I made it last week and I'll be making it today too, Chicken and 40 Cloves. Get 6-12 chicken thighs, 40 closes of garlic, fresh thyme and a cup of EVOO. Toss it all in a pan and cook for 90 mins at 325. Holy Toledo! Fall apart tender with a sweet roasted garlic flavor. Nice!

Greek seasonings can be great.

We have a little bar up here called Papous Tap and Grill. It was owned by a guy named Steve. His son John runs it now.

Anyway, his "Papa Steve, Original Greek Seasoning Blend" is amazing. I use it on Fish, Steak, Chicken (love it on Chicken).

I know we aren't supposed to traffic in commerce here but you will not find this stuff in any grocery stores outside of NE Ohio.

So, I'm taking a risk, here is the site: www.papa-steve.com

I remember Steve... Nice guy (passed away maybe 15 years ago or more). His son John is also a heck of a great guy, and he is a great chef.

Try it,,, it's really good stuff

(NO, I'm not related at all)

I use salt, and once in a while garlic powder on burgers or a steak.

What can I say I'm a simple man.

From Daman’s link above

Papa-Steve Original Greek Seasoning Blend



A good reason to go to Aurora.

I take it you've tried it Rocky?

Stuffs amazing

I checked it out. The smallest quantity you can buy is 6 shakers. I don't know that I need to do that. I can wait until I go up for games in the fall. What grocery chains carry it, if you know. Heinens? I go in there fairly often. Sometimes for the next days tailgate supplies, other times to grab something hot to eat to take back to the room if I don't feel like heading out to some restaurant or bar.

I save the web link.

all fresh herbs. Basil, Rosemary, Thyme, Dill, etc. Dont really keep dried ones. Fresh is always best.

Black Hawaiian salt, Pink himalayan salt, with Pink Pepper corns. yum.

If I had to pick pre made seasonings. Old Bay for seafood and especially scallops. and maybe lawerys burrito seasoning. hmmm...yet that about it.

Go to Basics:
Kosher salt
Himalayan Pink Salt
Fresh ground black and red peppercorns
And Butter! Butter makes everything better.

Depending on the dish but used a lot:
Garlic
Ginger
Turmeric
Curry
Cayenne Pepper
White Pepper
Basil
Oregano
Rosemary
Thyme
Bay Leaf
Onion
Celery Salt
Marjoram
Sage
Savory
Star Anise
Fennel Seed
Tarragon
Clove
Smoked Paprika
Chilli Powder
Cumin
Cinnamon
Chinese 5 spice
Lemon zest
Orange Zest
Cilantro
Cane Sugar
Brown Sugar

Wet:
Various Wines and Vinegars
Various Mexican Style Pepper Sauces
Sriracha
Light Soy and Soy
Hoisin Sauce
Oyster Sauce
Fish Sauce
Knorr Bouillon Chicken and Beef
Vegetable base Homemade
Light Cream
Olive Oil
Sesame Oil
Safflower Oil
Sunflower Oil
Corn Oil
Lee and Perrin Worcestershire (the best Worcestershire)

...................

Give me these ingredients to season, marinate or make a sauce and I can make just about any dish to die for.

I was just up there last night to grab some take out.. Spoke to John and showed him the posts on here. It's mostly his brother Frank that handles that.

Peen, if you want, I'll pick up a shaker and send it to you. Just let me know. Probably should exchange addresses and such in private...

I do get that. We all want to test our creativity. I went to go so far as to take vacations in France, Italy, and NYC to attend 1-2 week cooking schools. I love to cook.

But, for some things, off the shelf is about as good as it gets. Not to mention you can spend $5 for a shaker or grinder of spice that if you tried to make on your own you would spend $40. There is an economy of scale.

Like you said, you can't leave things in the pantry for 4 years if you expect them to taste as good as new.

As a general seasoning, I really like Emeril's Essence. Goes great with anything

Been doing a lot more lately with lemon and lime zests, they add some great flavor.

An often forgotten spice that works wonders - cinammon.

Peen, cut the crap.

Tell me how you would go about seasoning a homemade bacon double cheeseburger

Take a 2nd look at black pepper.

I'm not a much of a cook, but I can make a pretty good spaghetti sauce with salt, pepper, garlic powder, oregano, and basil - along with ground meat and tomato sauce. But that's not why I posted. Last week I was on vacay, and we went to a local eatery called Mulligans in Avon for lunch, and there was no regular salt out on the table. They only had the sea salt that you have to grind out two-handed. This annoyed me, because I like salt-shaker salt, iodized salt, Morton Salt, REGULAR SALT. So I asked the waitress for some regular salt for my cheeseburger and onion rings and she said "Oh, we don't have that.".

I don't think I was meant for this era.

where do you think salt shaker salt comes from?

Cut what crap? I an seeking opinions. Any idiot can season a bacon double cheeseburger, so you should be able to tell me how to season it, with authority!


You don't like the topic, stay home.

That's a good one.....how you doing Downer?.....been a while....good to see you around!

I was just playing bro. That was a legit question on different seasoning techniques. Jeez.

Ground up Lipitor

I love Adobo and Sazon Totale

Never had those. Are they available?? Maybe the Hispanic section?

Yes, they are Goya products. Absolute go tos in Latin kitchens. There is regular Sazon and Sazon totale which is more of an all purpose blend

Nice list, man. I would add beer...especially darker/heavier ales & stouts to your list of wet seasoning. A cheap or very young whiskey that is too hot to drink is also good as a seasoner. Don't use your 12/18 year Macallan or Laphroaig! But, if you do, make sure to invite me.

I will be running my the store this morning. I'll have to pick up a shaker.

I only use beer in batter and for brats. But I do use bourbon a little more. Just left them off the list because they are not more regularly used.

No such thing as too much garlic.

Oh, there certainly is.

Spices and seasoning are about balancing the flavors with the food you are cooking, not just piling on one particular spice/seasoning.

I'm generally not a fan of prepared seasonings, but occasionally I like them simply because they make life easier.

1. For any kind of curry dish, I use Thai Kitchen red curry paste
2. For any cajun/creole stuff - Slap Ya Mama seasoning - also good on fries

'peen:

I mentioned it above. And I'm serious. Soy Sauce. (beyond just "Chinese food")

Instead of salt.