Best garlic powder & seasonings according to redditors

There's a big difference between planning for long term storage and planning to ride out 1-4 weeks that a disaster may have things down/grocery stores empty. There's merit in both, but you're prepping for a certain event. My advice would be to start off with the easiest bit of long term prepping to start and then get into event specific.

First, go to Sam's Club or Costco. They sell rice in 50lb sacks. Buy two of those, then get 3 five gallon food grade buckets. Then get some mylar bags and O2 absorbers. Put the bag in the bucket, fill it with rice, toss an O2 absorber or two in, seal with an iron and a ruler (youtube this for a guide), and seal with a lid that has a water proof ring. That's 100 lbs of rice put up properly. 160,000 calories. It will neatly fit into the three buckets. Whether there's a hurricane next year or in ten, it will be there for you. Good for 30+ years.

That done, rather than get into MRE's or Mountain House ($$$) for hurricane prep, honestly... the best way to go is a well stocked pantry and a little creativity. Rice makes a great base for other things to flavor. Cans of soup, for example, run 180-400ish calories. Dump it over a 1-2 cups of cooked white rice though, and you boost it by 200-400 calories. And having soups and such is great, but you can also have things like refried beans, nacho cheese, baked beans, white potatoes, chick peas, chili with beans, etc. And to save money, don't buy those in normal sized cans. Go to a restaurant supply store or even Sams/Costco and get the #10 cans of the stuff. Then add in Velveeta cheese, crackers, noodles, peanut butter/jelly, canned vegetables/fruit, pasta/sauce, salsa, canned beans, canned fruit, seasonings, canned meat, oatmeal, etc. and think through creative ways to use them. Almost all of those are shelf stable for well over a year barring maybe the crackers. Also, they're all foods that you can use normally throughout the year, so once you have them just rotate and replace as needed.

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Then, when you're looking at how much you need to set aside, plan out dinners only for the number of days you want to be prepped for. 14? Alright.

• So day 1 is spaghetti. Easy. Boil noodles, dump sauce, done. Want to make it a little more fancy? Heat the sauce up separately and add in some canned meat.
  
  
• Day 2 is a #10 can of Stew with rice. Cook the rice, heat the stew, serve. Depending on how much everyone eats this may cover lunch and dinner.
  
  
• Day 3 is Alfredo Chicken and Noodles. Boil the noodles, add jarred Alfredo sauce and canned chicken.
  
  
• Day 4, instant tacos! Taco shells or wraps, refried beans as a base, a bit of canned meat (like chicken), jarred queso or the #10 can of nacho cheese, jarred salsa.
  
  
• Day 5 you crack open that can of white potatoes and toast them up a bit in the skillet. Then slice and crisp up a couple of tinned hams.
  
  
• Day 6 is rice and soup for dinner. Everyone picks their favorite can and pours it over their rice.
  
  
• Day 7, Fried Rice and Spam! Yeah, it might not be restaurant quality fried rice, but crack open a can of veggies and a bottle of Soy and it'll taste fine. Want to kick it up a notch? Try adding some of this to it. It adds a really nice flavor. Toast up the Spam and enjoy.
  
  
• Day 8, Rice with Chili. Another easy meal that should stretch pretty far out of a #10 can.
  
  
• Beyond that, either repeat the previous days or continue getting creative.
  
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  So that's dinner knocked out which is what the primary planning and where the bulk daily calorie intake should be, and that would be the big meal of the day that you really want to plan out. Breakfast and lunch can be winged a bit.
  
  
• If you have bread, peanut butter and jelly sandwhiches are always good.
  
  
• Velveeta cheese on crackers, maybe with a bit of refried beans and a dab of salsa sounds tasty.
  
  
• Oatmeal for breakfast can be flavored a lot of different ways for variety and is another great place to use some canned fruit or pie filling.
  
  
• Rice Pudding is very doable over an outdoor fire with a can of condensed milk. It'd be a tasty breakfast as well.
  
  
• Baked Beans and fried Spam could be a decent lunch.
  
  
• Packs of instant mashed potatoes from Aldi are pretty good and just require hot water. You can make potato pancakes from them pretty easily.
  
  
• Supplement with snack packs, fresh fruit, baked potatoes, energy bars, etc. Whatever you have on hand.
  
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  Ideally, with a way to heat food, a calorie buffer like rice, a well stocked pantry, and a little bulk planning for the giant cans o' food, it shouldn't even need to feel like full on survivor mode. You won't have access to fresh meat after the first few days, sure, but you can easily make do with canned stuff for a good while.
  
  Hope that helps.

More info: This is one of my all-time favorite meals, and it's super easy and fairly cheap. Right to left, it's potatoes and carrots, kielbasa, onion and cabbage. I add a clove of garlic, some salt and pepper, some olive oil, and some spice I got on sale that's lasted forever, but honestly any spices you like would probably work with it.

The batch in the first picture is two potatoes (I buy a bag for about $3, so about 50 cents), a few leaves of cabbage (about 20 cents), 4 carrots (about 40 cents), 3 cloves of garlic (maybe a quarter), half an onion (30 cents), and half a package of kielbasa (I buy mine for about $2, so $1). I grow my own chives (stupidly simple), so those were free.

Chop everything about the same size (start with the potatoes and carrots, since they'll take longer). The kielbasa is already cooked, so no need to worry about anything but heating it up. Toss the ingredients with spices and oil, then fold them up in foil and sit on a tray (you could put all the ingredients in one packet too, just chop the potatoes and carrots smaller). I put the oven at about 400 degrees F and it cooks for about 40 minutes to an hour (it just depends). Just watch it.

I garnish mine with tons of chives, and it has onion, and I use 3 cloves of garlic, AND the spices are garlic. Adjust to your tastes (you nancy boy).

TL;DR: A large serving costs me about 70 cents, but even in other areas of the country it shouldn't be more than a dollar or so.

Does he need whole cloves of garlic? This minced garlic is from Cali and may do the trick.

Just buy this stuff and get on with it.

Same here. This is what's helping me:

(1) Watching "atypical" show on netflix that follows a fictional non-masking person with asperger's through their daily life struggles, and illustrates asperger's surprisingly well -- I find myself suddenly freely stimming and accessing "locked away" parts of my self-expression while watching that show

(2) Removing pathogens from the gut, since the pathogens seem to force the gut lining into a tense/constricted state that makes trauma release almost impossible (for me), but makes that same trauma release effortless and involuntary once the physical presence of the pathogens is removed, through (a) heavy used of garlic with each meal containing milk or carbs (even in convenient powdered form, or as nearly tasteless capsules), (b) food-grade diatomaceous earth once per day (in capsules, if you prefer that over mixing it into water) and (c) enterosgel (seems to be the most powerful toxin binder available) to clean up the mess of toxins that pathogens release when they are killed by the diatomaceous earth once per day.

I don't have quantities, as I do it by site in a large seasoning container (like these)

But, similar to what other people have said:

50-50 Kosher Salt & Black Pepper - about 1/3 of the container

Granulated Onion and Granulated Garlic - about 1 inch each (Granulated has better flavor and mixes better than Powder)

White Pepper - about 1/2 inch

Sazon Goya (Basically, Southwestern flavored MSG) - Four Packets

Shake to combine.

After the briskets are trimmed, I rub them heavily on both sides (alternating sides) with Worcestershire Sauce (best to do in a large pan to catch spillage). It does soak in; there is always more out of the bottle than in the bottom of the pan.

After the W. Sauce bath, I rub heavily with the rub. And literally rub: I almost use it as sandpaper and try to push the rub into the meat.

Last briskets I also injected with this before rubbing:

Beef Base (1 heaping tea)

Worcestershire Sauce (1 TBS)

Soy Sauce (1 TBS)

Accent (1 tea)

Water (2 cups)

I've never thought to use it as a sandwich spread... I'll have to try that.

With that in mind, I'd add toasted, minced garlic, and finely chopped rehydrated sundried tomatoes(in wine, because.. yum) (or use the ones that are packed in oil, but they're not my favorite).

I need to pick up some tomatoes and wine tonight, for real.

I believe the brand is "Spice World." It tastes fine to me.

It's something I discovered in January and I now use as an everything topping. Looks like this https://www.amazon.com/gp/aw/d/B004KU0LE6/

Every night I have a base of either quinoa or rice, prepared in my rice cooker with various vegetables and spices. If rice, I'll roll it up with nori for homemade veggie rolls.

With dinner I have a 12 ounce glass of water with two tablespoons of flax and one tablespoon of chia.

I buy my pinto beans and black beans loose in bulk at the local grocery store when picking up my vegetables, usually around 5 or 6 pounds of each at a time.

Cumin, garlic powder, tahini, and dry garbanzo beans go for a good homemade hummus in a food processor. Needs a fresh lemon or two squeezed into the tahini. Original recipe had olive oil and salt, I leave out the oil entirely and either cut the salt down to a dash or none at all.

I keep oats and almond meal on hand to make pdb cookies with the same food processor, just add a banana or two, cinnamon, nutmeg, almond butter, and raisins if you like. The original recipe called for dates and I said eat me I'm doing raisins.

I got peppermint in bulk to make tea with, both by itself as well as mixing with chamomile, mugwort, etc.

I keep almost all of the above in these convenient cereal containers to both extend shelf life, shelf space, and remove any branding or advertising. Mason jars are also awesome!

Don't forget you can dehydrate your own food as well!

Edit: I don't work for Amazon, I just live no-car and order like this to survive!

Have you seen those little roasted garlic nuggets that you can get in the spice aisle?

https://www.amazon.com/Garlic-Gold-Seasoning-Granules-2-1-Ounce/dp/B000LKU4Q4?th=1

Sprinkle those on EVERYTHING -- bagels, eggs, avocado toast.

Thai Fried Garlic - 7 oz https://www.amazon.com/dp/B000F4I3AU/ref=cm_sw_r_cp_apa_8wL4Bb8XMBJCH

INGREDIENTSMain Ingredients for Chicken Bacon Ranch Casserole

• 2 lb Chicken breast (cooked, cubed or shredded)
  
• 8 slices Bacon (cooked, chopped)
  
• 3 cloves Garlic (minced)
  
• 3/4 cup Ranch dressing
  
• 1 cup Mozzarella cheese (shredded, divided)
  
• 1 cup Cheddar cheese (shredded, divided)
  
  Version 1 with Spinach
  
  
• 1 lb Frozen spinach (thawed, squeezed to drain well)
  
  Version 2 with Broccoli
  
  
• 4 cup Broccoli (cut into florets)
  
  INSTRUCTIONS
  
  

1. Preheat the oven to 375 degrees F (191 degrees C).
   
2. If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
   
3. Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13 in (23x33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)
   
4. Top with remaining shredded mozzarella and cheddar cheeses.
   
5. Bake for about 15 minutes, until hot a cheese is bubbly

Argh, this is what happens when I forget to check the account when on my computer... 🤦 Trying again!

I'm sorry today sucked! I'm a huge fan of eating to cope... Thank goodness I'm still breastfeeding, or I'd weigh a lot more!

I'm on a mission to cheer you up using pictures/links!

First, my latest guilty pleasure treat, freeze dried candy. The front jar is salt water taffy, the back jar is soft Werthers. They poof up and are crunchy and melty and amazing!

Second, you know how some people have resting b!+$# face? I've decided my son has resting mob boss face.

Third, more baby pictures, cause he's adorable.

One of my ultimate comfort foods is popcorn. My family made HUGE bowls of popcorn in an air popper every Sunday - literally at least 7 batches. Now I love to play with fancy powders on my popcorn, like this powder that I have on my food stuff list. I have a bunch of things on there that are popcorn related. On my snack list too, actually.

I hope you feel a little better after reading/seeing my ridiculousness. Love you!!!

For what it's worth, I think MINCED GARLIC is the perfect compromise. You get all the flavor of fresh garlic with all the convenience of powdered.

The one I linked is $11, but 48 oz of garlic is A LOT. I eat a ton of garlic and that's at least 2 months worth for me. Also, my local grocery store has them cheaper than amazon.

2 cups Frank's

1 stick butter

4 habanero peppers

2 jalapeño peppers

1/4 cup vinegar



Cut the stems off the peppers and throw away.  Chop the peppers up a bit and throw in a small frying pan with the vinegar and about an 1/4 stick of butter.  Include the seeds.  Cook on medium heat till the peppers are soft.  Dump the whole mixture in a magic bullet and blend till it's pureed.  


Mix the pepper mixture with the Frank's in a small pot. 


Heat up quickly till it almost boils.  Reduce heat to simmer.  Stir every once in a while. Do this for about a half hour or until you can tell the sauce thickens up a bit. 


Take off the heat and add the rest of the butter in small pieces.  There should be enough heat in the liquid to melt the butter.  


I also add a little of this to the sauce to add another layer of flavor. Johnny's Garlic Spread and Seasoning, 18 Ounce https://www.amazon.com/dp/B01N1475LK/ref=cm_sw_r_cp_apa_i_uMt4AbNGW2BQE


I also added Bleu cheese crumbles to the wings when I mixed them up in the saucing bowl.  Pretty tasty. 


Great heat without being obnoxious

For those interested in Black Garlic, but can't actually get your hands on the real stuff, McCormick has a Black Garlic Powder and a salt - I use both frequently when cooking ground beef and ribs.

Though the link is for Amazon, you should be able to find this in any major supermarket. Definitely at Fresh Feed.

Good call. May I make a suggestion?: when you're done, season it with Herbamare. It turns bone broth from "good" to "AMAZING". Most grocery stores have it, but if yours doesn't, you can get it on Amazon:
https://www.amazon.com/Vogel-Herbamare-Original-Sea-Salt/dp/B0002DU87K/ref=sr_1_3_a_it?ie=UTF8&qid=1506494080&sr=8-3&keywords=herbamare&th=1

it's really not that complicated to make. just put a butter on sides of bread and sprinkle some of this magic dust on the buttered sides. then put them in medium heat pan and cook both sides until the butter is melted and soaked into the bread. then i turn up the heat until they are perfectly crisp on both sides (this happens pretty fast so keep an eye on it). my double flip ensures the cheese is completely melted and the soup is just microwaved campbells tomato soup with a swirl of sriracha on top, maybe some parsley if i have it.

Spice World Minced Squeeze Garlic California Grown https://www.amazon.com/dp/B0051C3MY8/ref=cm_sw_r_cp_apa_i_K5AhDb7FTA2ZH

This is what I've got

I've had 2 Lyme blood tests done now and both came back negative. I am still convinced I have it as I pulled off 7 ticks from myself during fishing in summer of 2018 and am exhibiting every single symptom to a t. I am going for another test next Tuesday and can expect another 1-2 weeks for the results again. It started with joint pain which I thought was from years at the gym but seemed unusual as my joints in my finger and shoulder just wouldn't heal for months. I finally got hit by the worst headache of my life in December while being at the gym, I thought I was having a stroke, had a catscan and an mri and both look fine so no stroke. Now I have a daily headache and insane weakness which has caused me to stop working. My heart hurts at random intervals throughout the day and my muscles sometimes spasm. My eye vision has gotten worse for no reason except some sort of neurological issues. The most worrying part is when my hearth beats so hard that my stomach actually shakes. I also feel very sick for 1-3 hours every time I eat. I have however started taking a easily made tincture which has helped me extensively. Basically just 6 drops of stevia extract and a tablespoon of each of these just boiled in hot water twice a day.

https://www.amazon.com/gp/product/B00ASD2F8O/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0771TT7G7/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B07H2M8L9Y/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0776YJL99/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B01N52YPJP/ref=ox_sc_act_title_1?smid=A8MA32QEVO3GI&th=1

https://www.amazon.com/McCormick-Fine-Garlic-Powder-21/dp/B001PQOATU/ref=sr_1_4?keywords=garlic+powder&qid=1557707659&s=hpc&sr=1-4

I recommend giving it a try as these are all known for killing lyme disease quite efficiently, worst case scenario you're wrong and don't have lyme and will just have a bunch of extra spices laying around the house. For anyone that's not aware Lyme bacteria carry a toxin which gets released into your bloodstream when the bacteria's cell walls break when they die which will make you feel much worse as you're being poisoned as you get better. I've been using this for a week now and the improvement is significant even though I felt much worse for the first 5 days.

Soooooo much cheaper in a store.

McCormick Black Garlic Powder Seasoning, 3.12 Ounce https://www.amazon.com/dp/B075QNPH56/ref=cm_sw_r_cp_api_i_ijacBbWVBNH9F

But... but... that's 1/2 the fun!

I use garlic in just about everything... Forget that wussie "garlic powder", go straight for the real deal:

http://www.amazon.com/McCormick-Garlic-Granulated-26-Ounce-Units/dp/B001EQ56NA/ref=sr_1_5?ie=UTF8&s=grocery&qid=1259733526&sr=1-5

It's a seasoning mix I found at Walmart - this one! I like ginger and I like garlic so it's pretty tasty!

I sometimes buy jars of ginger-garlic puree at the Indian store. When I have big meals to cook it's more convenient than making the puree myself.

You can't beat cutting up your own garlic. That said, I'm a parent now so I generally reserve that kind of effort for a fancy dinner for the wife. Everyday use, I fall back on the bajoon (I claim rights to this word) of garlic.

Onions are fucking easy to cut up quick though. Peel it, cut it in half (top to bottom). Then take a half, and cut it along the lines (the ridges that go top to bottom on the onion. It's a built in "cut here" guide. That's how you julienne that shit. Then if you want small pieces, you just go one step further by turning the onion-half 90-degrees and cut perpendicular.

Final tip on garlic. Get a garlic smasher. It helps speed things up a little.
Just peel the garlic, stick the clove in there and SMASH. No cutting or mincing necessary. Also, look at shallots if you want to up your onion game. Less to cut up, big flavor.

https://marshallshautesauce.com/collections/frontpage/products/haute-heirloom-habanero

Ghost Pepper - Habanero - Jalapeno Flakes 3 Pack https://smile.amazon.com/dp/B009CQHSEY/ref=cm_sw_r_cp_apa_i_93cODbTA76FSJ

Ghost Chili Pepper Sea Salt - All-Natural Unrefined Sea Salt Infused With Extra Hot Ghost Pepper - No Gluten, No-MSG - One of the World's Hottest - Cooking or Finishing Salt - 4 oz. Stackable Jar https://smile.amazon.com/dp/B00AKKV0G8/ref=cm_sw_r_cp_apa_i_k5cODbGZJKCQ5

USDA Organic Garlic Gold Nuggets, Roasted Organic Garlic Seasoning Granules, Sodium Free & MSG Free, Vegan 2.1-Ounce Shaker Jar https://smile.amazon.com/dp/B004KU0LE6/ref=cm_sw_r_cp_apa_i_25cODbBYBV9NK

Secret Aardvark Habanero Sauce, Net 8 fl oz. https://smile.amazon.com/dp/B00AIR3Q38/ref=cm_sw_r_cp_apa_i_z6cODbFVTGPP5

It sounds like you just want sauteed vegetables... is that the aim? If so, just stir fry your vegetables in a wok with your oil preference plus salt, onions, and garlic, and you'll have something close without the soy sauce.

If you want more of an asian flavor, Costco sells an asian seasoning that does a good job with a minimal amount of soy sauce in it. You can also get it on Amazon. If you're dodging soy due to an allergy, though, this would not be recommended. The ingredient lists unrefined sugar, too, but it's a negligible amount as the carb/sugar count is 0.

I use this and a table spoon.

https://www.amazon.com/Kirkland-Minced-California-Garlic-48-Ounce/dp/B007ZZFGN4/

You can buy it in bulk for cheap.

>There's nothing preventing someone from Kansas to spending time in New York and learning the process, that kind of learning process can happen and often does for many chefs.

But there's nor formal training for how to make a lot of regional foods. It's very informal. And if you're going to call something a bagel, you should know how to make it well. Otherwise call it a Kansas City bread doughnut.

I'll relate another Aggieville story to illustrate. I'm from Long Island. There are literally pizza joints on almost every corner in the business districts here. I suspect there's at least one on each block on average. Every one has three things either on the counter or on each table. Cheese, hot pepper, and granulated garlic. powder. Not fine garlic powder, and not dried diced garlic. It's granulated garlic powder.

There's a pizza place in Aggieville called AJ's NY Pizzeria, and they have great marketing about how their pizza is based on a brooklyn pizeria. But no garlic anywhere in their store. And if you ask, you'll get minced garlic in oil.

Again, it's the nuances that make regional foods experiences what they are, and it's incredibly hard to duplicate when you're not from the region.

The market's going to support the bad interpretations because they don't know any better. And, in this case, it's arguably good pizza. I've had worse in NY. But there are many places in NYC, Brooklyn and Long Island that would blow them away.