Discussion in 'The Burrow' started by Download, Sep 12, 2017.
Add it to black beans or pinto beans or pork or all of the above together. It's really amazing shit.
Not sure if a secret ingredient, but a bit acidity makes many things better. Just a squirt of lemon juice is often enough.
Been adding crushed red pepper to most savory dishes I can get away with.
I love spicy in my food, but my mother can't stand even the mildest types of chili flakes. ;_;
I like adding it to my pizza sauce.
Dried oregano. Oddly tasty in most dishes.
Lawry's Seasoned Salt.
You name it and I have at some point or another used Lawry's in it or on it, which I blame my grandmother for since she does the same thing.
Goes especially well in soup or chicken fried steak.
Whenever I get fresh tomatoes I like to slice one up and root through my spice cabinet for sprinkle topping. Lawry's is okay... but if you're a fan of pre-seasoned salts, you should try Emeril's Bam! Essence; it has much higher proportion of Paprika than Lawry's or the McCormick copycat Season-All, and I've found it to just be tastier.
Or, if you like a little heat in your salt you could go with Tony Chachere's Creole Seasoning.
Or, if you're from Maryland just PUT SOME OLD BAY ON THAT SHIT, EAT IT, THEN HUFF OLD BAY STRAIGHT! HNNNNNNNNNNNNGGGGGG OLD BAAAAAAAAY!
PS Old Bay is fucking delicious and you should put it on everything. Makes excellent brine for pickling veggies too.
Heh, I do the same thing, but only with salt and pepper.
Might give Emeril's a try.
Already have that, goes well with potatoes, beans, and chuck roast.
Alas, no store near where I live carries Old Bay at the moment.
I think if they could shoot Old Bay directly they would.
Oh we totally would, and we would manage to find some way to mix it with Natty Boh and ground up bits of our fugmazing state flag.
When I make chicken I use leftover pickle juice as the marinade. Like, I eat the pickles (I sometimes make my own, but Mt. Olive Kosher Dills are the best) and then I let the chicken soak in that.
That's a great idea and I'm doing it for my next batch of chocolate chip cookies.
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As a Marylander I wholeheartedly agree. Too many people don't know the magic of Old Bay and it actually hurts my heart. Old Bay was handed down from the gods to make sure that we could have delicious food. It goes on any and everything, seriously. Chicken, Fish, Lamb, Steak, Cookies, French Fries, Pizza, and of course, Crab Legs. I can't eat Crabs outside of Maryland because they normally don't have Old Bay and that just ruins it. I make friends Crab Cakes and they kill for them, because of Old Bay.
You should be able to find it in Walmart, and they have on the Seasoning Aisle. Alternatively, I've seen it placed with the Hushpuppy mix/ breading for seafood, and just the flour/sugar section in general. There is a whole 8ft section they have for nothing but breading for fried foods.
There are 20 Walmart Supercenters in the state of CA.
Mustard seeds. Generally found in Indian (and Chinese too? Or is that just garlic+ginger?) cuisine. Like it, along with dried chilis, in aglio e olio (...) and also add it in random veggies.
Not quite a secret, but cooking a steak with ghee/clarified butter is awesome. Can really max out the heat there. You can always add a bit of regular butter or olive oil if that's more to your tastes.
Also add sesame oil to it when making fried rice or stir fry.
Oats cooked in milk+heavy cream mixture. Yum.
Will look for better fish sauce for next time...
My mother makes these weird "crab cake" things that have Old Bay in them. The 'weird' part is that they contain no crab (or any other seafood), they're mostly shredded zucchini. Apparently they do taste a lot like crab cakes (probably mostly down to the Old Bay), but I wouldn't know because I wouldn't eat a crab cake, and I wouldn't eat a zucchini, regardless of what it's pretending to be.
McCormick used to make a "Pizza Seasoning" grinder that had an assortment of herbs and spices in it, and it really was great on pizzas. Sadly, they discontinued the stuff right after I discovered it, because that's what happens whenever anyone in my family makes the mistake of liking something.
For that reason, I'm very careful to never mention whether I like breathing air...
Anyway, I've been making do with their Italian Seasoning grinder, though I'd rather not, given that it has salt in it. I don't need salt on a friggin' pizza. If I want salt, I can literally find it anywhere! No one is so lazy that they'll balk at having to reach for a second container to add salt, leave it out of the mix.
I'd just buy a grinder and mix up my own stuff, but not knowing exactly what was in their mix irritates me because I am incredibly uptight...
Seriously, though, a few herbs and spices on top can make any pizza, even a frozen one, much better - but that's not exactly a secret.
The Spice must flow.
Oh my sweet summer child. You are truly missing out. There are few seafood delights better than a real MD jumbo lump crabcake heavy on Old Bay, citrus, whipped mustard/mayo, and egg.
The rest of the country uses backfin meat, forgoes lemon, uses copious breading/crumbs/cornmeal as filler (Maine, you are a fucking travesty), and the result is just disgusting.
See if you can find a Tuscan Herb Mill from Drogheria & Alimentari in your supermarket. Add a little oregano and crushed red pepper and you have perfect pizza seasoning.
Melkor they definitely have Old Bay in a shit fuck ton of CA grocery stores.
Heathen. Claussen is the superior pickle and the superior chicken brine. More dill, more garlic.
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