Best mixed spices & seasonings according to redditors
We found 964 Reddit comments discussing the best mixed spices & seasonings. We ranked the 497 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 964 Reddit comments discussing the best mixed spices & seasonings. We ranked the 497 resulting products by number of redditors who mentioned them. Here are the top 20.
The "Andrew Special," named after my brother who died saving a village of Tibetans from Wolf-Bear terrorist extremists, invented this delicacy in the throes of battle. You read that right. He invented that shit while doing a round-house kick. Anyway, it's a fucking awesome sandwich between two slices of awesome. Here's what you'll need:
Here's where the magic happens--some have called it the dandruff of the gods, but you will call it sir. Sir Adobo.
Buy yourself a motherfucking bottle of Goya Adobo before we proceed.
Now, slather that fat/butter on the outside of the bread and load on the following seasonings (don't be a pussy about it):
You got two buttered bread slices loaded with grated demon spunk and two slices of cheese between them. What are you going to cook it in? Well, when you're fighting off a hoard of ravenous Wolf-Bears, you don't have time to mind the stove, do you, Susy Pansy-Pants? So you have two options: A mothershitting flamethrower, or a George Foreman Grill.
Preferably, you should have a six-pack while consuming. This is not a grilled cheese, it's a gourmet sandwich. You're fucking welcome.
Vermont Curry?
Japan, you are truly bizarre.
You can find it just about anywhere.
Check out Maggi Sauce. It is similar to soy sauce but is made with wheat instead of soy.
There is also nothing wrong with MSG.
http://www.amazon.com/Red-Hot-Seasoning-Franks-Powder/dp/B00JV9VT9C
Here, now the popcorn won't have wet spots.
It's a type of seasoning salt, more or less.
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_apa_i_e5f7Cb97200DQ
Alright, first you COVER that son of a bitch in Butt Rub. Then you also cover that pork MF'er in yellow mustard (don't go too heavy here if you aren't a big vinegar person). Then you go outside, you start up your charcoal Weber Kettle. That'll give you 20 minutes or so to have a whiskey. Then once the coals are dark gray, you push them all to one side of the grill. You place the pork loin on the other side of the grill and get the temp inside the grill to about 250 or so and cover the grill. You slow cook it a couple hours or so until the internal temp is about 140. You take it off the grill and wrap in tin foil. By this time you've had several whiskeys. Let the meat sit for roughly 20-30 minutes. Open, slice, consume.
Seconded, also adding Tony Chachere's, which i put on basically everything. also some spice humor.
And sometimes an acidic element. Sometimes something is just too rich, but still lacking something even if well salted. A tiny squeeze of lemon or lime can often brighten it and release a much more complex flavor profile. I keep a jar of Tajin around just for this situation. It really comes in handy.
I'm really not trying to split hairs here, but what is considered a large quantity of MSG? Are we talking about literally eating a huge jar of straight MSG or are we looking at the effects of a strict fast food/boxed food diet that so many of people have (where most of what you consume comes prepackaged or in a box and MSG is in every ingredient list)? I'm genuinely curious here because I've always associated my headaches and stomach upset that I get when eating out or boxed food with the MSG and I've got a friend who is terrified of feeding MSG to her kids because of neurotoxins.
I know about umami and the history of glutamates, but how different is this from the jars of MSG or the additives in boxed food?
i dont think it would be a problem seeing as stocks/broths are usually cooked at a low temperature for a longer amount of time. i recommend adding dried shiitake and perhaps finding some ajinomoto in order to give it the classic saltiness/savoriness most people look for in a broth. hope this helps even if only a little bit!
I bought a 16oz bag on Amazon for $6.
Jicama is a root veggie that is similar in texture and taste to a cross between a pear, apple, and potato.
The skin peels off effortlessly and it's easy to cut and fun to eat!
It's only 38 calories and 9carbs per 100g. I like to eat it with sliced cucumber and a sprinkling of tajin seasoning which is lime juice, salt, and chili pepper-not spicy but very flavorful.
Don't do canned. Buy the spice packs and make it at home. 1.5 lbs ground beef, 1 can tomato paste, spice mix, & water. That's it man, super easy, and comes out perfect.
Ingredients: MSG
Description: No MSG
https://www.amazon.com/Marshalls-Creek-Spices-Msg-Ounce/dp/B000N8EV8G
For one person? Pick up 5lbs of live crawfish from Dekalb or Buford Hwy Farmers Market.
Use whatever butter you prefer, but keep in mind this will be intense so if you're looking for accent flavors, they may not show up as desired.
As much veggies as you want.
You can use pink salt, but it'll be rather expensive and there will be so much flavor in here that it really won't stand out.
You can steam or dunk in reserved boil liquid to reheat the crawfish the following day provided you keep them covered during refrigeration overnight.
Tony Chachere's is our NOLA equivalent to Old Bay, but it is a little saltier (to me at least)
Fried oysters:
Make a bath out of the milk and eggs, blend lightly.
Add oysters, then bread them with the remainder of the ingredients.
Fry at 350F for about 3-4 minutes. Add Crystal hot sauce and/or fresh lemon juice.
EDIT: save the shells and fat, then use similar recipe but without as much salt for stock. Use stock in pastas, gumbo, etouffe, bloody Mary Mix, jambalaya, soup base, etc..
I'll have to bother my wife for her specific curry recipe, I generally just make the cabbage side of it with some shredded cabbage, various spices to taste depending on how i feel (Garlic powder, cumin, curry powder, basil, dill weed, oregano, onion powder - i dont use them all i kind of just feel it out.)
The curry recipe is really easy though, its basically just a can of coconut milk, curry powder, ginger, a bit of turmeric. again, ill have to bother her for the exact proportions but im sure you could just find any coconut milk based curry sauce recipe online and 'keto-ize' it. its really simple, get crazy with spices and enjoy cooking!
oh - and when im not making the cabbage specifically for curry, I often use this: https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder-15-3/dp/B00JV9VT9C with just any cooking oil, basil, etc. the powder has been an integral part of my keto cooking arsenal for a while now. adds so much flavor!
My breakfast, for example - cabbage, bacon bits, bacon fat for oil, basil / oregano / frank's powder to taste. top with a very gently cooked over easy egg or two and poke the yolk for 'sauce'. add half a sauted onion and cheese if you want to get real crazy.
Dillo Dust is delicious, and you don't have to buy from LaRue to get it. It is rebranded, repackaged Adkins Western BBQ Rub, available on Amazon. It is a little on the sweet side though, and you might find you like mixing up your own at some point.
https://www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G7KPQ6/ref=pd_aw_fbt_325_img_3/147-6096258-0000956
https://www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G6YYHI/ref=asc_df_B014G6YYHI/
https://www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G6YYHI
This is dillo dust.
As much as I'm not a fan of the stuff, MSG is probably the reason you're not quite there on the taste... Like other posters have said, the powder ones with a mix of dairy and then a sprinkle of MSG would probably be the way to get the taste you're looking for
I'll do my "fighter's meal". It's what I eat before I go to my Muay Thai class.
Avocado with this stuff on it. 2 Roma tomatoes with lemon juice on them. Some slices of Havarti cheese. A banana. A protein shake (milk and this stuff). Multivitamin, fish oil, vitamin D. And a whole lot of water throughout.
That'll give me a high, constant energy level for the next 4 hours. If I start getting tired or hungry, I'll devour one of these.
The main goal is healthy fats, fiber, protein, and no processed foods. That'll give you a nice steady energy source with no crashes and no foggy brain.
When I moved out of Cincy, I missed it sorely. But guess what? I bought a box of 24 last year, and would be more than happy to send you one - PM me if you're interested.
It's the easiest meal in the world, and you can feed a family of 7 TWICE if you make enough noodles. Here are the tips: go to the grocery deli and buy a 1/2 pound of the American Cheese, but tell them not to slice it. Just cut off a big hunk from the bigger hunk. When you put the ground beef in the water (raw), don't use a fork - that's for sissies who hate Cincinnati Chili. Get your hands in there and pulverize the meat with your fingers until it feels like silk.
If you can manage that and have 3 hours to stir occasionally, you will be satisfied. I promise.
>This curry mix is inspired by a healthy home remedy that originated in Vermont, USA, featuring apples and honey
This is my favorite, but I don't find it spicy enough. So I add some frozen corn, a soft boiled egg, a few dashes of ground carolina reaper
and top with some nori.
I have been told several times that this is the same thing as Dillo Dust.
I use Tajin on almost everything. It's a Mexican chili/lime seasoning. Maybe what you crave?
https://www.amazon.com/dp/B0000GL6RK/ref=cm_sw_r_other_apa_5SutxbVQCBMYG
American here, what brand should I order?
Mitani?
Edit: Thanks guys, pumped to try this shit! I ended up getting mitani
If any of you want to try what we put on our fries in cajun country, here ya go
Edit 2: this is the more popular brand, though it's technically creole not cajun
This is all you really need for Cajun cooking. If you want, I can link you a red beans and rice recipe that I use that everyone I serve it to loves.
I like to do asian style. I season the belly with char sui rub (make your own or something like this), bag it and let it sit for at least a day in the fridge. At this point you can as well freeze so it can be dropped directly in a bath at a later date.
I then do either 68C/154F for 36 hours or if I have less time 70C/158F for 16 hours. The longer one has better texture but it is a small difference.
Then cooled, pressed, and cut into 2"x2" squares. Then brushed in char sui sauce that is slightly thinned with rice wine vinegar and put under a very hot grill (broiler) to caramelize the sauce, turning so all sides are crispy.
Serve with rice, stir fried bok choi, and quick pickled cucumbers to cut through the richness.
As mentioned by someone else also save some for the Kenji porchetta recipe as that is also very good. Also the chinese steamed buns (also a SE recipe) are good if you can get the buns from an asian market.
Thank you so much!
First, an immersion blender is the best fricking purchase for the kitchen. I am so in love with mine and use it weekly. But basically, mashed cauli is super easy. For this one specifically, I boiled a head of cauli and then in a separate bowl put 3 oz neufchatel (cream cheese), 3 oz shredded sharp cheddar, some grated parmesan, garlic powder, adobo, lots of cracked pepper, a bit of rosemary, and some hot paprika. Once the cauli is soft, drain it and shake it a decent bit to get a ton of water out, pour into the bowl, then immersion blend! And done! So easy. So good.
Yep - I moved to the northeast from Indiana and get cravings for Cincinnati chili a lot. This recipe wasn't too far off from Skyline but I have some random Better Homes cookbook with a Cincy chili recipe that I actually prefer to Skyline.
You can also buy the spice packets from Amazon. I know most Krogers I went to in Indiana had them as well.
My wife and I lived a few different places on the west coast while she did travel nursing for a year. I had my mom ship me packets of Cincinnati recipe chili seasoning and would make my own. It's a super easy recipe and it makes your whole place smell like Cincy style chili which is awesome.
6 Pack Cincinnati Chili Mix Packets https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_cp_apa_i_0vfCCbQ789WDT
here you go and here is the mix (just as good)(Definitely recommend the chili mix tho.)
It’s a seasoning that’s especially delicious on seafood: OLD BAY Seafood Seasoning, 24 oz https://www.amazon.com/dp/B000M1HQFY/ref=cm_sw_r_cp_api_i_DTMgDbFX1F9B7
There's lots of things you can use that are naturally high in MSG which you may find in bulk stores, supplement stores, specialty stores. Yeast extracts, soup bases, bullion. Kombu, dashi, soy sauce, bonito Flake for asian flavour dishes.
also you can just buy some on Amazon? https://www.amazon.ca/Marshalls-Creek-Spices-Msg-Ounce/dp/B000N8EV8G
I know this goes against reason #1, but here's what cajun seasoning means to me in recipes as someone who grew up in the south. It's good stuff.
Tony Chachere's Creole Seasoning
I usually pre portion out all my "campus food" on Sundays so I can have it ready to go in the mornings to stay on campus all day. So, basically, tupperware. This might be way too much information...
I start my day with a shake from a powder, almond milk, and water. If I've worked out, I use this. I get the vanilla one, which I think tastes great and it's GF, SF, DF. If I don't work out I use something with soy in it that's lower cal. The shakes keep me full for about two hours.
Mid morning snack: I buy the ground turkey in tubes and make my own turkey sausage using this recipe minus the marjoram because I don't know what that is... I double the recipe and freeze most of it so I have enough for awhile.
If that seems like too much work, (it's a lot of work but hot damn, so worth it, I promise) You can just do bacon in the oven and portion it out and freeze it. Or you could hard boil eggs and portion those out too.
I do a big batch of frozen mixed veggies that I cook stove-top with some olive oil and Tony's. Gotta get those veggies in! I portion those out in baggies and freeze some.
I eat a lot of deli meat, which you can roll up and eat by itself or cut up and eat over salad.
I portion out my carrots in advance and put some store bought hummus into the tiny little tupperware. If you don't like hummus you could do salsa or peanut butter.
I personally don't eat beans. But if you do, black beans are your friend! You can flavor them with a taco seasoning packet and put them on corn tortillas with veggies. Minimal effort and delicious.
I don't eat a lot of carbs, but if you do, don't forget about rice, baked potatoes, and sweet potatoes. All are easily portable and pretty damn good. I know there are good GF breads, but all the ones I've tried have been extremely unsatisfying, so I tend to stay away from those products and try to eat less processed stuff.
I usually eat a GF protein bar too. But I guess a lot of those have soy. These are great. They're in the cereal isle for me. Lately I've been eating Quest bars like crazy.
I also end up throwing a banana and an apple in my bag too. I try to eat every two hours, so this way I have 100-200 calories every two hours. I can easily bring enough food for me to comfortably stay on campus for 12 hours.
Almost forgot! My lazy AF lunch: A packet of Starkist tuna and an avacado. Just gotta run a knife around the avacado and baggie it before you leave the house. (Slice but don't pull it apart so it won't brown) Just bring a tupperware, mash the avacado with the tuna until it looks like one nasty blob of grey, and it's honestly really really good. Tons of protein to keep you satiated. Salt and pepper makes it even better. Throw it on a corn tortilla, eat with tortilla chips, or just with a fork.
Sliced up with a sprinkling of Tajin. Just the cukes or add some mango & jicama.
https://www.amazon.com/dp/B0000GL6RK
http://www.walmart.com/ip/10849977
https://www.amazon.com/Taj%C3%ADn-Cl%C3%A1sico-Seasoning-5-oz/dp/B0000GL6RK
you wouldn't want to use the jar of sauce for cost reasons mainly. Buy the packet, mix with water to make the marinade, will be much cheaper, especially if you are marinating a bunch of meat (typically pork). You can use the jar, like OP did, for a small batch, but even there it would be better to marinade using a packet, then toss or glaze with a small amount of sauce after cooking.
These are the packets I use, a 12 pack from Amazon runs $22
http://smile.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ/
Uh, no. Neither Goya Adobo Seasoning nor Lawry's Seasoned Salt contain MSG. Check the ingredients. Lawry's explicitly says "No MSG". They're also both loose powders in shaker bottles.
For future reference, I've made some pretty good chili with these Cincinnati Chili spice packets.
http://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO/
I'd go with http://www.amazon.com/Tony-Chacheres-Creole-Seasoning/dp/B00161FSZY/ref=pd_sbs_gro_6
Got a little more spicy to it, great on popcorn.
Also good: Add in Tony Chachere's
There is a bit more than that. Here goes.
I give the meat a good rub with Butt Rub https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM/ then drop it in the crock pot with 1-1.5cups of apple cider vinegar with an equal amount of water to nearly cover the butt. Cook 4-5 hours high or 8 on low. Remove from liquid, drain liquid and set aside leaving crock pot on, set to low. Place shredded meat back in pot and cover with a bottle of your fave bbq sauce.
If you need to add liquid to thin the sauce, add some of the vinegar/water mixture from the reserved water (avoiding the fat on top). Cook another 20-40 mins to taste.
Its my answer to cheap pulled pork like Loyds. It comes out nice and tangy like Carolina bbq.
If you like Thai food, pick up some Golden Mountain sauce. You could always mix brown sugar with a light soy sauce in a pinch, but I like having the real deal on hand.
I love (spicy) banana ketchup on all kinds of stuff, especially non-asian food (my favorite is breakfast street tacos with spicy banana ketchup). nom nom nom
Filipino spicy vinegar is also one that I buy a lot of because it lasts forever. It's great for dipping and marinades or using in place of rice vinegar to spice up a dish.
For hot sauces, I always have sambal oelek or chili garlic at the table. Both are also great for cooking/marinades.
If you can find it for cheap, pre-made bulgogi sauce is great for when you need to whip up a large/fast/delicious meal for friends.
Cavender's
https://www.amazon.com/Cavenders-Seasoning-Greek-8-oz/dp/B004H81QOA
Amazon also sells it in bulk for a fraction of what Accent costs.
1lb bag for roughly the same as Safeway charges for a 4.5 oz shaker of Accent.
Ajinomoto MSG in Plastic Bag, 16 Ounce
https://www.amazon.com/dp/B00886HO02/ref=cm_sw_r_cp_api_i_Ci.VCbQ9GX4Z7
I bought a 1lb bag of it for like $3 at one of the local Asian groceries in my area. This should last me a while.
Edit for the downvoters: What, you don't believe MSG comes in 1lb bags?
If you're going shopping for rice vinegar anyway, look for furikake, it'll make your rice taste even better.
Flavors to watch out for... these are the common kinds but I'd avoid the seaweed only ("Nori Komi"), the wasabi, and the shrimp ("Ebi Fumi"). I wouldn't usually get the salmon one either but it might complement your salmon sushi. The other ones should be good. Also, look for "made in Japan" because a lot of the cheaper furikakes are not made in Japan and don't taste as good. Oh, and that Amazon link is ridiculously expensive, usually they're like $4-7 a bottle in Asian supermarkets.
Pop your popcorn then sprinkle this: https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder/dp/B00JV9VT9C
Note, does not need to be relegated to Bills games, can be enjoyed anytime you have popcorn.
The chili lime spice is basically Tajin, which is what all the fruit carts in LA use. https://www.amazon.com/dp/B0000GL6RK/ref=cm_sw_r_cp_api_i_N7AACbMQ1H2DN
Skip a few steps and get this. You'll need to add heat, but it's close.
https://www.amazon.com/Taj%C3%ADn-Cl%C3%A1sico-Seasoning-5-oz/dp/B0000GL6RK
Looks great.
Going to try this one this weekend.
Uses honey for finishing.
http://blog.sousvidesupreme.com/2012/04/char-siu-sous-vide/
edit: This is the marinade...
http://www.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ
edit: after first try this recipe needs just a little heat and would benefit from charcoal sear.
For those (like me) who didn't know what Old Bay is, it's a seasoning popular in Maryland.
https://en.wikipedia.org/wiki/Old_Bay_Seasoning
Also available on Amazon.
http://www.amazon.com/Old-Bay-Seasoning-24-Ounce/dp/B000M1HQFY
Amazon has a few sizes
https://www.amazon.com/Old-Bay-LEPUSMRYC18086-Seasoning-24-Ounce/dp/B000M1HQFY/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1526407893&sr=1-2&keywords=old%2Bbay%2Bseasoning&refinements=p_36%3A698503011&th=1
> banned throughout the world
The hell are you on about? I can get a jar from Amazon if I don't feel like going to the grocery store.
https://www.amazon.com/Marshalls-Creek-Spices-Msg-Ounce/dp/B000N8EV8G
This man is lying to you. Use tony chachere's instead of Old Bay and Use Zatarans crab boil. Also put crushed whole garlic, corn on the cob and potatoes in the pot.
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY?th=1
https://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B00E01C7Q0/ref=pd_sim_325_1?_encoding=UTF8&psc=1&refRID=YCWJQN5K069D523F4ZCH
Anyone who say's old bay in favor of Tony's is objectively wrong.
You can literally add this to anything and it becomes delicious
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
This is also available in just about every major grocery store I've ever been to if you prefer to get a bit cheaper while out shopping.
Couch to 5k is awesome. I've been running it with a friend that has asthma. If he can do it, you can do it.
Plan your meals in advance. Try to cook twice a week.
Cut out calories at breakfast. Only eat enough to get you to lunch.
Cut out calories at lunch, only eat enough to get you to dinner.
Dinner is for eating a banquet of meat and veggies.
Buy this. It makes chicken, pork, lambchop, and eggs taste amazing.
I use this Creole Seasoning and totally love it, though it makes things a bit on the salty side unless you're careful about quantity. I usually give a generous coating on both sides of the breast, sear each breast for 6 minutes on just one side, then pop them in a baking dish in the oven. Super easy and tastes great, been doing this for a few weeks now.
Other things I've done include curry spices (you can look up recipes/rations or just do like I do and wing it and hope for the best), fresh cilantro, also cook down a bunch of onions with some garlic and then cook the chicken with the browned onions, you can also get "poultry seasoning" mixes that have various herbs with garlic and onion powder. Fresh herbs are great, they tend to be cheap at ethnic markets (hipanic, asian) when they are otherwise pretty pricey for a tiny bunch. I always go for cilantro but thyme and rosemary are amazing with chicken.
https://www.amazon.com/Tony-Chacheres-Seasoning-Creole-17/dp/B001ASC022/ref=sr_1_8_s_it?s=grocery&ie=UTF8&qid=1503065608&sr=1-8&keywords=cajun+seasoning
Cajun seasoning is my go to. This is a good brand, but a bad price.
Guy I met on on a flight recommend this rub:
http://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM
I don’t think there’s one right way to make it. Yours sounds interesting, but looks like it may come out too saucy or wet? Here’s my interpretation of it.
Same way as yours just no paste, no coconut milk, no garlic. Use Madra’s Curry Powder, with oyster sauce, some “mountain sauce” and fish sauce, and a little sweet soy for, well sweetness. I like to add an egg to it as well.
Madra’s Curry Powder
Mountain Sauce
Sweet Soy Sauce
I do! I was born into a family that owned a Thai restaurant, which I took over from age 18 to 27, and I’ve also a total whore for Asian cuisine so I can definitely help with soy sauce suggestions!
So here’s a great tip: you should have at least two different kinds of soy sauce including a light soy sauce and a dark one, with perhaps two or three additional kinds of specialty soy-based seasoning sauces. While that sounds like a lot, generally soy sauce is an inexpensive ingredient, even for more high-quality brands, and a bottle will last you for ages. I’ll give you a few recommendations for each category. As a side note these are Amazon links, but if you have access to an Asian grocery store then I absolutely suggest buying them there instead as you would save at least 50% off the prices.
Light Soy Sauce: this is your workaday soy sauce, the kind you would add savory saltiness to stir-fries or dip your sushi in.
Pearl River Bridge Golden Label Superior Light Soy Sauce - is a great standby favorite of Asian chefs the world over, especially in the seafood palaces of Hong Kong. It’s less jarringly salty than say a Kikkoman, with more complexity. Pearl River Bridge is a really well-respected brand of Asian condiments, generally all of their products will be either good to excellent. Note that they produce two different varieties of light soy sauce, the “Superior” and the “Golden Label” - always go for the Golden Label, it’s just better in every way than the “Superior”.
The second light soy sauce I’d recommend is San-J Tamari - which is made wholly of soybeans without any wheat. While this is good news for anyone with gluten sensitivity issues, the flavor has a more pronounced umami because of it.
Dark Soy Sauce: think of dark soy sauce as a soy balsamic vinegar - it’s a highly-concentrated, almost syrupy sauce that also has a bit of sugar for a hint of sweetness. It is ideal for marinades, salad dressings, glazes, I’ve even used it in desserts!
[Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce](16.9 oz. https://www.amazon.com/dp/B01M6A03MU/ref=cm_sw_r_cp_api_i_ImLPDbGVGZ3K0) - is an umami bomb to your tastebuds, rich with portobello mushroom notes and a perfect accompaniment to red meat dishes like wok-seared ribeye with gai lan aka Chinese broccoli.
Healthy Boy Thai Sweet Soy Sauce White Label - as thick as molasses, this sweet soy is essential in traditional Thai noodle dishes like ผัดซีอิ้ว (pad see iew) and is also good when you want to add a little savoriness to sweet recipes. I once made sweet soy brownies with a healthy dollop of this and they were utterly fantastic.
Miscellaneous Soy Sauces: these are usually different varieties of flavored soy sauces from around Asia.
SHIMOUSA PONZU - ponzu is a mixture of soy sauce and yuzu, which is the juice of a Japanese citrus fruit. This bright sauce adds a lemony kick to salad dressings and jazzes up seafood. Try it as a marinade for salmon crudo or as a dipping sauce for your favorite sashimi.
Golden Mountain Seasoning Sauce - oh my god do I love this stuff, it tastes like my childhood as my Dad would always cook my favorite meal (pineapple fried rice with shrimp, chicken, veggies and cashews) with this sauce. It’s a soy sauce with a very distinctive tangy kick, and I use it in everything from fried rices, eggs, soups, noodles, stir-frys, you name it. Everyone I have sample this wonderful sauce ends up being addicted!
I skipped over a lot of stuff, like the recent rise in artisanal soy sauces, many of which are even aged in barrels! But I think that this is a good start for someone who wants to explore beyond the disposable packets they get from the takeaway place. Let me know if you have any more questions! (Or if you want a recommendation for fish sauces, because I could literally write monographs on the subject!)
It's a sauce that's similar to soy sauce, but it definitely imparts a very Thai flavor to your dishes. I find it's kind of a secret ingredient that kicks my stuff up to restaurant levels.
It's in a green bottle, and you can find it at most asian marts. If you live in an area with a larger asian population, you might even find it at a regular supermarket.
I love Japanese curry, it's delicious. It's nothing like the Indian or Thai varieties though. I just followed the recipe on the back of this curry package. I used chicken thighs and breast.
Most Japanese people use curry cubes S&B and Vermont curry are the two main brands. I prefer S&B, but both are good. "Hot" is not hot or spicy at all, Japanese food is generally not spicy and their idea of spicy is a lot less than ours.
Amazon has it pretty cheap, like this item: https://www.amazon.com/dp/B00886HO02
I use the Ajinomoto brand myself, works great. Any decent size supermarket should have it as well, barring that, check your local ethnic market. Just remember that you don't need a ton of it to boost the flavor of a dish.
There are lots of other different types of Japanese rice toppings depending on what you like. In addition to different flavors of Furikake there's also Shichimi and Gomashio, all fantastic on rice.
Agree with using reaper powder, but this is way more for your money. Amazon lists it as 1.5 oz but it’s actually two and is very hot and very versatile. Just be careful, it is super fine (do not try to smell it).
If maybe he'd like the powdered version as well, I'd try Wicked Reaper.
Serious heat, and I feel like it will last me all year. Two light sprinkles to a full bowl of food and you're all set for the heat.
As someone that has been a hot sauce and spicy food connoisseur for 30 years, here’s where I’m at.
On Amazon get a bottle of “Carolina Reaper Chili Pepper Powder Wicked Reaper World's Hottest Chili Pepper” https://www.amazon.com/dp/B00U5G7IN6/ref=cm_sw_r_cp_api_i_6cpSCb7SYKMC9 or “Scorpion Powder Chili Spice Seasoning Trinidad Moruga Pepper Powder Red Tail” https://www.amazon.com/dp/B00DWG673S/ref=cm_sw_r_cp_api_i_iepSCbR6R628N (the scorpion is my favorite)
The bottle is about $10 and will last you quite a while. Since it is nothing but the pepper itself, you can add it to food to drastically raise the heat level without changing the flavors. Sometimes you want heat but maybe your hot sauce is made with something that may not pair well with the food you’re eating. This is where the powders come in handy. Hot sauces can be pretty pricey and it stinks that with a lot of the sauces what you’re paying for is usually a lot of vinegar or other cheaper ingredients.
>I mean, he created dillo dust. Dude wins until Geissele starts shipping flavoring with their triggers.
Nah he didn’t even do that, just repackages it into his marked bottles
Adkins Western Style Barbecue BBQ Seasoning 16 OZ All Natural
If it's not any of the other things people have suggested, it might be Maggi seasoning. It sounds like what you described. Very similar to soy sauce - same consistency (watery) and color. The bahn mi shop near me uses it heavily.
Mathematical! :-D This please? - They stopped selling a salt candy that I used to eat as a kid and this is the alternative. Craving it so hard!
Most vendors will also use this. It’s used throughout Mexico.
Here’s the amazon link, but they sell them at target and most grocery stores.
Tajin seasoning
Tajin seasoning! Cut up your banana and sprinkle on top. I also like my bananas cold.
Protip: Highly recommend Tajin seasoning for bloody Mary/Caesar rimjob. Good stuff!
Get a bottle of Tajín for your avocado-eating pleasure. It's bangin' on eggs, too.
Quesadilla with Cheese, Green Onions, and Tajin!
Also, eating the ripe mango with some of this stuff sprinkled on top is absolutely delicious.
This stuff. ("Ground chile peppers, salt and dehydrated lime juice.") They were offering sample packs of it yesterday in Adventureland, and I always get a giant pickle while I'm there, so the woman was like "Trust me. Put the chili mix on the pickle."
Oh my god it's so fucking delicious I could cry. I immediately bought a huge thing of it at our grocery store this morning, along with two massive jars of pickles, and let's be real they'll be gone by tonight.
Hummus is great to dip all kinds of raw veggies in, especially cucumber.
How about lime juice and salt. Or Tajin.
Or Ssamjang Korean Seasoned Soybean paste
You won't be disappointed. The tajin is the most important part IMO. I throw some in the glass as well as the rim, You can get it at Walmart in the Hispanic Foods section.
Oh that Tajin Fruit and Snack Seasoning Haven't had that in so long! I would recommend it to everyone!
Non-mobile: http://www.amazon.com/dp/B0000GL6RK/ref=redir_mdp_mobile/187-1701326-5739659
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
Amazon has a 12-pack of it
Don't see a lot of Asian representation yet, so here are some of my go-to lazy dinners. Basically the "Hamburger Helper" type recipes for our Asian household.
Char Siu Chicken Wings:
1 packet Char Siu Seasoning Mix
1-2 lb chicken wings
Dump the mix on the wings and mix and make sure to NOT add water. Mix and cover the wings thoroughly. Leave it in the fridge for at least 4 hours. Bake at 400 for 45min on a rack. Broil for extra crispiness at the end if you like.
Bonus photo of the finished product, I like mine broiled a bit extra for that char flavor. Side of roasted brussel sprouts + rice.
---
Lazy Korean BBQ Chicken
1-2 lb boneless chicken thigh meat cut to 2-3 inch strips
Jar of Korean Chicken & Pork Marinade
Essentially the same instructions as the wings. Dump the marinade on the thigh meat and leave in the fridge for at least 3-4 hours. Bake at 400 for 45min on a rack, finish with a broil if you like. Great with a side of kim chi & rice.
---
Slow Cooker Japanese Curry
1 box Japanese Curry Sauce Mix
2-3 lb meat of choice (chunked for stew)
2 yellow onions, chopped
2 carrots, chopped
2 potatoes, large chunks
~6 cups water (however much you need to just cover the ingredients in the slow cooker)
Sear the meat first if you like. Dump all the ingredients into the slow cooker. Cook on low for about 8 hours. Serve over rice. Note that you could also prepare the curry sauce mix on the stovetop as per the instructions on the back of the box. I just normally go for the slow cooker method when I want to set it and forget it.
Just buy some of this and pour on as much as you want. Yumness.
Use these. Add whatever ground meat you want and tomato paste. It is my current favorite with ground turkey and you can simmer it down to be as thick as you would like.
Instead of beef, I add cauliflower to the 'Skyline' packets. They say "Cincinnati Chilli", but come out of the Skyline factory address.
I also like the 'wings' OwloftheMorning mentioned.
Try this if you want the packets: https://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO?th=1
Blue packet of seasoning you can find in the same area of Kroger that has gravy mixes and other pre-made seasonings
https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_cp_apa_BkTRAb3QJCB7B
I don't live in Minnesota anymore, so you'd need to wait till I go back home to visit my parents sometime in the Spring (doing my parents Christmas first and hers second)
Maybe this will help? https://smile.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO/ref=mp_s_a_1_5?keywords=skyline+chili&qid=1574188713&sprefix=skyline+&sr=8-5
i'm from Maryland originally, where Old Bay originated and is made, and i can tell you, this stuff is like crack. i can/have put it on practically everything that is not a sweet dish. put it on chicken regularly, pizza, any veggies, and of course on any seafood. i go thru an entire bottle of it by myself annually, if not quicker. been having a lot more of it during keto so this one may not last that long....
make sure you have a good size pot to steam them in...a turkey fryer with some kind of insert that keeps the crabs out of the steaming liquid will do well (an overturned stainless mixing bowl could do the trick). Also remember to get your hands on a big can of Old Bay. Really no point in steaming crabs if you don't have it. fill a cereal bowl half full with kosher salt and then fill it to the top with old bay. mix. sprinkle over crabs (do it in layers)
Get live crabs. Large males if the can (females don't tastes as good and should be in the bay anyway). Crabs can actually survive quite a while out of the water if kept in the right conditions, so overnight fedex should be fine. Also get yourself a half dozen crab mallets ....opening claws and such. Re-heating crabs is bad bad bad.
Order a case of natty boh too. Pour a couple cans in the bottom, toss in equal cans of both water & vinegar and you should be good to go. Just make sure there's enough to steam for ~30 mins (likely less)
As for pricing, you're going to get raped. Take it like a man.
As for how many you need...you can prob get by with a half bushel. Experience bawlmorons could plow through a dozen crabs a no prob, but your friends' inexperienced kentucky hands are going to tire of picking crabs before they get to a dozen.
Steam a dozen ears of corn too. 'Cause it's awesome. I'd suggest silver queen, but whatever the local mega mart has will do.
Enjoy...my daughters and a family friend pulled a dozen and a half off their pier a few weeks ago and demolished them...sooo yummy.
https://www.amazon.com/Marshalls-Creek-Spices-Msg-Ounce/dp/B000N8EV8G
Just throw it in a spice mix or drop a bit in whatever sauce you're making.
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY/ref=mp_s_a_1_5?keywords=Tony+Chachere%27s&qid=1562586169&s=gateway&sr=8-5
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_XyhKAbK853KFB
I put this on everything, but I highly recommend trying it on veggies. Brussels, green beans, asparagus - all are really well complimented with it. Despite being “Cajun” it’s not as spicy as it is flavorful.
I put it on everything (instead of salt).
I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.
EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D
Last week I went camping with a pair of friends. This is what we made.
For dinner we cut up some red potatoes, red peppers, onions and bratwurst. Seasoned it with a bit of this stuff and fried it in the skillet. It came out great. Very easy, very tasty.
Another good way to cook is to just take food and wrap it in aluminum foil. For instance, take a potato, cut it open lengthwise, sprinkle in some minced peppers or whatever. Spread butter all around the outside of the potato and put a bit inside with the onions. Then wrap it with at least two layers of aluminum foil. Drop it in the hot coals of the fire. Make sure you count how many you put in, they can get pretty charred and unrecognizable. Test for doneness with a fork.
Listen, I feel like I'm sticking my neck out here a little bit, but if your your etouffe is lacking something that you can't put your finger on, slip some Tony's in there.
I've always fried turkeys, but this past year I smoked two boneless breast as well and they turned out great. I used the same recipe on the smoked ones that I did on the fried ones.
I'll inject my turkeys the night before and saran wrap then throw back in the fridge. The day off I'll pull out of the fridge and rub down with olive oil and then Cajun seasoning.
For the injection I've always done Cajun Injector Mesquite BBQ
For the rub I use Tony Chacheres Creole Seasoning
Every turkey I've done turns out juicy and moist so I've never bothered to brine mine.
I did a roughly 2-3 hour "dry brine", just salt, pepper, and a liberal coat of [Butt rub](Bad Byron’s Butt Rub Barbeque Seasoning BBQ Rubs (26 ounce) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_gjC4BbZE9YG6G). I thought it had plenty of flavor, and while I've cooked a LOT of chicken in various ways this is the juiciest chicken I've ever had.
I have made this dry rub for ribs and liked it: https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915
​
I use this for basically everything, I like it and it isn't too salty. https://www.amazon.com/Bad-Byrons-Barbeque-Seasoning-26/dp/B00258I5PM
I say skip the mayo. Do a ponzu vinaigrette with fish sauce and sugar like someone else above suggested. with chilis, green onions and maybe sesame seeds and or furikake
​
I did a mayo-less potato salad recently and it was a hit.
​
Heres the pic of my potato salad
I do a variation of a sushi bowl every day, just without the rice.
Avocado + some form of fish/seafood/meat + cucumber
I sprinkle the bowl with furikake, dip the bites in some soy sauce or spicy mayo, and it's pretty tasty. The flavors are all there.
I've done cauliflower rice, but I thought the cream cheese changed the flavor too much. Instead, I've seasoned it like sushi rice and just eaten everything in a bowl together. With the furikake, it still tastes like a roll, it's just easier to prepare. It's easy, delicious, and it can scratch that itch.
No, one of the two grocery stores near me carries furikake in a jar. Could you order it online? Here’s a link to it on Amazon:
Nori Fume Furikake Rice Seasoning - 1.7 oz https://www.amazon.com/dp/B00290NPTM/ref=cm_sw_r_cp_api_i_ojkWDb2KA9JY4
UPDATE: The reviews on this product indicate that the item shipped actually has MSG and maltodextrin in it, which aren’t mentioned in the listing. So maybe don’t buy this specific one! I’m sure there are other better furikake products available online. Good luck!
My top 3:
John Henry’s Texas Chicken Tickler is great on a beer can chicken.
Pappy’s Choice for grilled tri tip. Never misses. Yes this is the size I get. Lasts about a year.
Busha Browne’s Jerk Rub. Super tasty. Although it is a bit pricey and I’ve found a recipe to make my own. Great on chicken, pork, fish, everything - accompany with pineapple or other hot sweet fruit salsa.
I use this: https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ
I've never actually been to Pappy's so I am not certain it's the same rub they use on their ribs but it is an excellent rib rub nonetheless.
There is also a low sodium version on Amazon. The garlic and herb rub they make is great too.
Tri Tip typically comes with a fat cap that you will want to trim back so it can render. You can smoke tri-tip but not to a 200-205 type temperature. Something like 120-130 depending and then do a hard reverse sear.
Traditional Santa Maria tri tip rub is just salt, pepper and garlic. Being from central California I grew up on this stuff. I use Pappy's Seasoning.
I'm a big fan of the $1 snack items at walgreen's- dried fruits, nuts, sunflower seeds, and sesame chips.
Get the lettuce of your choice- I keep a vinaigrette in my desk from Sam's that's got mustard in it, but dressing or no dressing depending on your choice. It's fairly easy to eat loose spinach leaves or break up a head of lettuce with your fingers.
If you have hot water, you should be able to make minute rice as a main dish. Maybe invest in something like this http://www.amazon.com/Harmony-House-Foods-Dried-Vegetable/dp/B0039QXWPM/
When I worked in a hotel we did oatmeal cups- dried quick oats in little cardboard bowls, with brown sugar and a couple dried fruit or nut options, and then people could add hot water- you could make those and have them portioned out in tupperware or something, and do something similar with minute rice or rice stick noodles, dried veggies, and maybe a bottle of some type of sauce-
According to elderly hmong ladies in my community, this is what you buy instead of soy sauce. http://www.amazon.com/Golden-Mountain-Seasoning-Sauce-Ounce/dp/B002TRBNOO/ It's much cheaper at asian food stores.
What is Golden Mountain Sauce?
Edit - Found it.
I add a table spoon of Bull Head BBQ sauce to my beef soups... (it my secret ingredient!)
Or try some Golden Mountain Sauce for some major umami and not as much soy flavor as soy sauce.
As someone that loves both beef and chicken, I have to admit that they really don't play well with each other, unlike most every other meat. Cajun will put almost all the rest of God's creatures in a gumbo, but never chicken with beef.
That said, try some Golden Mountain sauce for a deep flavor that plays well with chicken. It's the secret to Thai cooking to add savory/umami flavor without the heavy hand of traditional dark soy sauces.
Yummy and easy comfort food. Gotta add some chả lụa or Chinese sausages as well.
Edit: Golden Mountain Seasoning Sauce is basically the staple Vietnamese soy sauce. Grew up with it and nothing else really compares.
i make my fried rice with leftovers. it is awesome.
here is what i do.
If you're looking for something quick and easy this soy sauce is absolutely delicious and you can find it at most Asian supermarkets.
Something more involved? Heat a tablespoon of vegetable oil in a medium sauce pan over high heat, when it's smoking hot add two whole cloves, two cardamom pods, and a cinnamon stick. Stir continuously until they pop. Add 1/4 cup diced onion and cook until translucent. Finally, add dry rice, a bit of salt, and however much water it takes to cook. Bring to a boil then simmer until all the water is absorbed, fluff with a fork and enjoy.
I love making Japanese curry with ground meat instead of stew meats. If you have picky kids, replacing cubed stewing meat with ground meat in crockpot kind of recipes really helps.
Japanese curry is really easy to make. You buy curry roux (most American groceries will carry it in the Asian section but hit an Asian supermarket for more selection) and then brown your meat with onions in a pan. Then you add peeled potatoes and carrots and add water to cover and break up your roux into it and then just simmer until everything's soft and the sauce thickens and put leftovers in the fridge (or if you're like me and was raised with Asian parents that didn't grow up with refrigeration, you can reboil it after you're done and leave it on the stove : - S). You can also just throw everything in a crockpot, go to work, and come home to a tub of sweet curry. And have your home smell of curry for a few days.
The sauce itself is most traditionally eaten over rice but you can eat it with bread, over udon noodles or over spaghetti (all of which are authentic to how Japanese enjoy their curry)
I use this rub, and let them sit overnight. A couple of minutes per side over direct heat, then a long simmer in a beer:Mauls mix at 2:1 until the sauce has reduced by half. While rubbing the steaks the night before, make a mix of 2 cups vinegar and 1 tablespoon of sugar and soak some cucumber slices in it.
Please tell me you used Cavender's seasoning for those meatballs! Makes all the difference in the world!!
https://smile.amazon.com/Ajinomoto-MSG-Plastic-Bag-Ounce/dp/B00886HO02/ref=sr_1_1?keywords=ajimoto&qid=1569942941&sr=8-1
I like this stuff that you can order on Amazon. But you can usually find it at Asian grocery stores too.
Have you ever heard of Rice Seasonings? I haven't had a flavor I don't like from these guys. Probably available at your local asian food store, possibly even at your local safeway/kroger/whathaveyou. As long as you're cool with the taste of nori, you should pick up a jar and try it out.
If you like salt/papper on rice, I have some news for you:
try furikake instead. Furikake is a seasoning made for rice.
This is a great variety set that's available on Amazon, there was only one flavor that I didn't care for - but the price breakdown is a little over $3 a bottle, and they'll last a LONG time.
Fresh produce; my nearby asian food market has the best sweet potatoes by far for example. Furikake rice seasonings. Nori(seaweed) sheets. Miso paste. Kombu dried kelp.
> https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder-15-3/dp/B00JV9VT9C
This stuff is absolutely amazing. Would certainly recommend to anyone who has never tried it before, especially. if you like the general flavour of regular Frank's.
Breakfast, lunch, dinner: Mountain House Freeze dried is my go-to. The only downside I see is cost; there are a tonne of cheaper options. (I found these on super stupid sale and bought a few weeks worth) I love their lasagna... mmm...cheesy.
Coffee: Starbucks Via & Nescafe sweet and creamy instant sachets.
Trail snacks: Reese Pieces (500kcal/100g), beef jerky, probably some potato chips. I'll likely bring protein bars next trip, frozen the night before so they don't melt.
Day 1 though, I'm hauling a Subway 12-inch with extra everything... that hits the spot.
Oh, and Tang/Kool-Aid/Mio in those little flavour shot bottles for water, as well as oral-rehydration solution/Emergen-C. White pepper and Franks Red Hot powder.
Red Hot Seasoning Franks Powder https://www.amazon.com/dp/B00JV9VT9C/ref=cm_sw_r_cp_apa_i_xswKDbX8G7J9B
Wicked Reaper. They sell on Amazon or eBay:
https://www.amazon.com/Carolina-Reaper-Pepper-Wicked-Hottest/dp/B00U5G7IN6/
https://www.ebay.com/itm/Carolina-Reaper-Powder-Wicked-Reaper-Chili-Pepper-Worlds-Hottest-Chili-2-oz/141568079076
You get a good sized amount of it for about the same price as you'll spend on smaller containers elsewhere.
edit: note they're both the same 2 oz. size, even though the Amazon description says 1.5 oz.
Same here i've been using this on about everything I eat, it's awesome.
I haven't tried it nor do I know where to find it but I do have some experience with spicy rubs. I smoke a lot of meats so I am always making rubs. I generally find a rub recipe I like and add some carolina reaper powder to taste. It leaves it pretty flexible and bottle of the reaper powder will make a shitload of rub. I believe [this] (https://www.amazon.com/Carolina-Reaper-Pepper-Wicked-Hottest/dp/B00U5G7IN6/ref=sr_1_4_a_it?ie=UTF8&qid=1482996427&sr=8-4&keywords=carolina+reaper+powder) is the stuff I have been using (not home so I can't verify).
Liver Sandwich
Take a thick slice of calf liver, about 1/2" thick. Fry it in a pan. Brown both sides but don't overcook. Unlike most other types of meat, liver doesn't get softer when it cooks, it gets firmer instead. If you overcook it will be too tough to be tasty.
After the liver is cooked, remove it from the pan. Add some sliced onions (and some butter if you need to). Fry the onions until they are lightly browned.
Take a couple slices of bread (fresh bread, thick slices are best), put liver and onions on. Add a few drops of Maggi Seasoning Sauce. It's very popular in Europe (specially Germany), but you can find it in many grocery stores here in the US as well. This is the best thing you can add to a liver sandwich, it really brings out the flavor.
If you don't have Maggi Seasoning Sauce, you can use a small amount of ketchup instead, or if not, just a tiny sprinkle of salt. Liver has a lot of flavor on its own, so all you really need to add is a little salt to help the flavor along.
Maggi's looks like liquid MSG and salt. Is it this? Thanks btw.
https://www.amazon.com/Maggi-Seasoning-ounces-Domestic-Version/dp/B0000GHEGC
I know Maggi has a few different variations depending on what region of the world you're in but from what I can find, none of them contain any sort of fish or meat products.
https://www.amazon.com/Maggi-Domestic-Seasoning-3-38-oz/dp/B0000GHEGC?th=1
Ingredients:
Water, salt, wheat gluten, wheat, and less than 2% of wheat bran, sugar, acetic acid, artificial flavor, disodium inosinate, disodium guanylate, dextrose, caramel color.
(http://www.amazon.com/Maggi-Seasoning-Sauce-3-38-oz/dp/B0000GHEGC)
Never heard of Old Bay, thanks I'll check it out. If you haven't heard of it, try Tajin seasoning on your fruits/vegs to make them amazing.
Add some Tajin to that and see heaven. If you want some heat, try Tajin w/ habanero.
I do thin sliced avocado on top of the mayo. I always debate putting lettuce on a sandwich because of the barrier effect. Sometimes the mayo to tomato to avocado to cheese rainbow is pretty delicious.
How do you feel about multiple meats?
Also [this](http://www.amazon.com/Tajin-Fruit-Snack-Seasoning-5-7/dp/B0000GL6RK0] between mayo and tomato is delicious.
It's hard to make links at {6]
Breakfast and dinner can both be fairly simple meat/veggie/beans. If you're staying at a single campsite and have coolers to store your food, anyways. Beans can be come from cans or you can pack them dry and soak them the night before somewhere at your site and cooked in a pot over the fire. Carrots, zucchini, broccoli, and other veggies can be stored and kept fresh and are easy enough to grill. The carrots and zucchini can also be used in kebabs with sweet peppers and chicken or steak.
Lunch isn't as easy in my head. An insulated lunch bag with deli meat or cold, cooked chicken and snacking veggies like carrot sticks, cucumber, etc tossed with Tajin or something similar.
No mames wey... el chile en polvo fue la mejor invencion del hombre!
Fuck all that salt nonsense. Get yourself some of this tasty shit and go full on Mexican with your watermelon. Also, I'd recommend getting it from a farmer's market or roadside seller rather than the supermarket.
https://www.amazon.com/Taj%C3%ADn-Cl%C3%A1sico-Seasoning-5-oz/dp/B0000GL6RK
Just about every grocery store has this in the spice or the Mexican section:
https://www.amazon.com/Taj%C3%ADn-Cl%C3%A1sico-Seasoning-5-oz/dp/B0000GL6RK
Tajin powder is mostly crushed peppers, salt, and citrus. It's the slightly spicy, somewhat salty chili powder rim they put on red beer/michelada. It really peps up a mellow Mexican beer.
I got this seasoning packet and a block of seitan from the Asian grocery and just followed the instruction on the packet. Marinated for 24 hours. cooked in the over on broil for about 45 minutes
Honestly, anything that matches chicken.
Unless I have something specific in mind I use Goya Adobo
Here are the spice packets. 1 gallon per packet. I usually go a little less on the recommended water for meatier chili. Miles better than that shit in a can. https://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO
The Bob Evans restaurant chain originated in Ohio. So you could pick something from their menu. The first thing that came to mind for me was biscuits and sausage gravy.
If you want to do Cincinnati style chili, there are certainly plenty of recipes on the Internet which you could start from. If you don't mind starting with a spice packet, rumor has it that this brand is actually made by the Skyline company. You might be able to find it in grocery stores.
Crock pot. 12 hours low. 2 lbs beef lightly browned. Tobasco. Chili mix
This isn't really a recipe, but sometimes my family members just send me these packets, and I mix it into vegan "ground beef" crumbles with a bit of tomato paste and perhaps some veggie broth and let it simmer for a while. The packets are pretty salty, though, just so you know. The packet has some suggestions for proportions as well. Sometimes I mix in some beans too!
One other thing that I've done to mix it up and make it a bit healthier was eating the chili with spaghetti squash instead of spaghetti. Obviously, empty carbs are tastier, but it was fun to try out and mix it up :)
Did you know you can make it at home? And, in my opinion, it's even better!
I've made it with this several times, have never made it from scratch Although the recipe sounds pretty easy. Dammit, I think I'm gonna have to make this soon!
Here ya go
I actually like it better than the real thing. If for some reason you can’t find it in the store, it’s available on Amazon as well:
https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_sms_awdb_t1_wuxaBbB9D8B2J
http://www.amazon.com/Old-Bay-Seasoning-24-Ounce/dp/B000M1HQFY/ref=sr_1_2?ie=UTF8&qid=1393947544&sr=8-2&keywords=old+bay
There ya go.
Link to the product:
https://www.amazon.com/dp/B000N8EV8G/ref=cm_sw_r_cp_api_EoSaAb0ZC9ZEX
I've seen it for sale by the canister at my local supermarket. I'm sure you could call around and find it... an asian market might be more likely to carry it, as it's often used in asian food. Or just buy some right off amazon... https://www.amazon.com/Marshalls-Creek-Spices-Msg-Ounce/dp/B000N8EV8G
It's not terribly hard to get your hands on it. :)
Marshalls Creek Spices Msg, 14 Ounce https://www.amazon.com/dp/B000N8EV8G/ref=cm_sw_r_cp_api_H4syyb7NV02ZM
Amazon sells huge containers at a fraction of the cost of corner store prices.
MSG, I believe I saw it in a grocery store I think CVS or Vons I can't remember. It's also available here http://www.amazon.com/gp/aw/d/B000N8EV8G/ref=redir_mdp_mobile/183-7238995-0328866
Brussels sprouts!! Cauliflower is another good one.
I usually just do olive oil, sea salt and fresh black pepper, but I often reach for Tony Chacheres when i want to kick it up. It's so good!
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY/ref=sr_1_2?ie=UTF8&qid=1416589382&sr=8-2&keywords=tony+cachere%27s+creole+seasoning
This is the one that I typically use, but any generic one will work too! And this is the DIY copy cat of the Tony Chacheres.
http://www.food.com/recipe/tony-chacheres-creole-seasoning-copycat-500434
Never heard of Tony's. Is it this?
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
Idk if that's what Five Guys uses, but it's what we all use in South Louisiana. Pronounced "Sah-shur-ee's." You could try Slap Ya Mamma seasoning, too.
Get one of these, use it to steam your veggies until they are soft, and sprinkle some of this on em.
So. Friggin. Good.
Not too spicy, I used this creole seasoning, used 1.5 TSP and had some zing to it but wasn’t spicy. The recipe called for the garlic sauce so I got some and don’t regret it one bit.
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_i_gFqRDbB1RJY2A
Edit: teaspoon not tablespoon
I have a deep fryer. Pro-tip: deep fry in coconut oil and season with https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
Mhmmmmm
I used to buy carton egg whites, and put them in this microwave omelette maker. It takes like 5 min to make a whole omelette. All you need is the egg whites, some shredded cheese, chopped veggies (buy Pico DE Gallo it works perfect) and a touch of Cajun seasoning
It's on Amazon
https://www.amazon.com/Tony-Chacheres-Seasoning-Creole-17/dp/B001ASC022/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&refRID=HF1JJ79G60DS10MZD7EA&th=1
On just about anything (seafood, poultry, beef or pork) - Tony Chachere's Creole Seasoning
Also a big fan of True Lemon and True Lime, altho, not "spicy" per se, mostly tart, but really sets off fish, poultry and most vegetables from the "same old same old".
Louisiana Crawfish, Crab and Shrimp Boil is also really nice (not just for boiling seafood) - mostly salt, garlic, onion, cayenne and a pinch of cinnamon. A little goes a LONG weay, it's easy to overdo it with this one. Great for seasoning potatoes tho (fries, or just boiled new potatoes)
Source: Texas Cajun
Bad Byron's Butt Rub Link for you guys.
To me, the amount of time the rub has on the meat matters almost as much as the rub itself. I coat shoulders VERY liberally 48 hrs in advance of cooking and find these come out MUCH better than butts rubbed only a day or an hour in advance.
I mean, we're talking about a cut of meat that's possibly 5" thick! Takes a while for the rub to penetrate.
I prefer low sugar rubs so they don't get burnt, and have found nothing that I like better than Bad Byron's Butt Rub
I use butt rub.
Thats some nice looking brisket. I'd like to share my recipe for anyone interested.
I have a Green Mountain Grill that I fill using fruitwood pellets. I usually buy my brisket from Costco due to price. I take the briskets and dryrub with a pork butt rub I found at my local butcher (will leave link below). I let the dryrubbed brisket sit it the fridge overnight wrapped in foil.
On cooking day, I warm the smoker to 200-225 and put the brisket on fat side down. I leave it sit this way until the internal temp reaches about 160. I try to leave it about 3-4 hours adjusting temp as needed. Every hour, I spray the brisket with apple juice to keep it moist and add flavor. I will reapply rub as necessary during this time as well.
Once the brisket reaches 160 F, I pull it off and lay it on a bed of foil FAT SIDE UP. This is very important for allowing the fat juice into the meat. I then fashion the foil into a boat, but still wrapped. Then, I pour in about 1/2 cup beef broth into the wrapped boat to allow the brisket to simmer in it. With the brisket laying in beef broth, fat side up, and wrapped in foil, I put it back in the smoker.
The meat will stay in here a few more hours till it reaches about 190-195 F. At that point, I pull the whole thing off still wrapped, and let it rest on the counter for 30 - 60 minutes. When people are ready to eat, I unwrap it and cut in against the grain. I get a beautiful smoke ring, great seasoned flavor, and still moist due to the apple juice and beef broth. It is so difficult to mess this up. Its the easiest way I've found to cook brisket well every time.
Hope this is useful to someone.
Butt rub: https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM
Sushi/rice seasoning. It’s fucking awesome.
Nori Fume Furikake Rice Seasoning - 1.7 oz https://www.amazon.com/dp/B00290NPTM/ref=cm_sw_r_cp_api_i_3JjnDbM9TN1W1
Hawaiian Hurricane popcorn is specifically made by that company.
You can make a similar mix with a package of kettle corn popcorn, arare, and furikake. As for Kim chi powder, you're on your own. Maybe add a Korean dried ground hot pepper seasoning? Anyway, here's the rest of the ingredients:
If you can find arare (seasoned mochi rice cracker puffs aka mochi crunch or kaki mochi) locally, it's probably much cheaper, a few dollars for 4-5 servings per package.
Then you need furikake mix, specifically nori komi furikake. Or this brand's Aji nori furikake. I get a jar of this for less than $5 and it lasts a long time.
Make popcorn, sprinkle arare and furikake, any hot spice you want.
Good luck!
There's always stuff like this:
https://www.amazon.com/Nori-Fume-Furikake-Rice-Seasoning/dp/B00290NPTM
I do a combination of Pappy's Seasoning and McCormick's Spicy Montreal Steak Seasoning. Sometimes I'll throw in some extra cayenne pepper - just depends how I feel.
For BBQ sauce, my current favorite is Kinder's. I use to always get the Hot version at Safeway here in CA, but I recently discovered the Extra Hot version at Ralphs over here and it's finally a BBQ sauce that is hot enough for me while retaining the barbecue sauce flavor (compared to other sauces that just have overwhelming burn).
You can probably tell I like spicy foods...
i used to live on the central coast and i don't remember pappy's. that being said, it can be had online
https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ
Pappys! http://www.amazon.com/gp/aw/d/B002ODE1PQ/ref=mp_s_a_1_1?qid=1449688799&sr=8-1&pi=AC_SX110_SY165_QL70&keywords=pappys+seasoning
Golden Mountain Seasoning Sauce
I get this for about $4 at the local Asian grocery store, and they are almost always sold out. It's the best I've run across thus far.
Braaaaaaaaaaap. Nice contest!
Edit: 0 months for me
One for /u/sweetiebud3, one for /u/drusual, one for /u/rarelyserious to spite his face. I'd prefer platinum-190
Golden mountain seasoning sauce - good for cooking dogs.
Edit: you cheeky monkey. Thanks for the gold!
It's a legit recipe. I've made this one many times, and it is delicious. It calls for brewed instant coffee and cocoa powder.
If you want to save a lot of time, you can get bricks of Vermont Curry in most grocery stores. It is a very close approximation of scratch made Japanese curry.
Very.
I use this Greek seasoning and love it! Everyone I ever make chicken for loves it too!
Cavenders Seasoning Greek, 8 oz https://www.amazon.com/dp/B004H81QOA/ref=cm_sw_r_cp_api_i_lToGDb063QS2E
Just a heads up, I rub olive oil on first to get the seasoning to stick well.
I use Cavendar's seasoning, a couple strong dashes of Worchestershire, and fresh pepper, salt to taste.
Cavenders has MSG, so that plus the Worchestershire has the umami covered. Cavenders also compliments the flavor of breakfast sausage well.
If it was my choice, the amount of ground pepper added would border on obscene...but my wife is not a fan of pepper or spicy food so I just have to add more to my own once it is plated.
Have you tried using a bit of MSG?
Ajinomoto MSG in Plastic Bag, 16 Ounce https://www.amazon.com/dp/B00886HO02/ref=cm_sw_r_cp_api_i_I.UDDbVWFFV3R
https://www.amazon.com/Ajinomoto-MSG-Plastic-Bag-Ounce/dp/B00886HO02/ref=sr_1_7?keywords=msg&qid=1557363174&s=gateway&sr=8-7
I bought this but it's cheaper in azn markets if you got em
Ajinomoto MSG in Plastic Bag, 16 Ounce https://www.amazon.com/dp/B00886HO02/ref=cm_sw_r_cp_api_i_qOWXDbA8P80TW
I think it’ll last me for like a year lol. You don’t need to put much in something for a ton of flavor. I put 1/4 tsp in with a hummus recipe using a whole can of chickpeas and I might step down to 1/8 next time.
You don't even need to heat it, just equal parts in a bowl and stir until the sugar dissolves.
If you're really into rice dishes look into Furikake seasoning, it works on noodles and potatoes and all kinds of stuff too! It'll probably be a little cheaper if you look at an Asian grocery but Amazons price isn't terrible for an 8pack.
Even Asians get bored with plain rice
https://www.amazon.com/Rice-Seasoning-Furikake-Variety-Set/dp/B00A6ID6MU
I use it every day...
http://www.amazon.com/Red-Hot-Seasoning-Franks-Powder/dp/B00JV9VT9C/ref=cm_cr_arp_d_pdt_img_top?ie=UTF8
Dillo dust is life.
https://www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G6YYHI is what it is.
Get some Dillo Dust here: https://www.amazon.com/dp/B014G6YYHI/ref=cm_sw_r_cp_apa_i_.NOoDbRCQDD38
It's the exact seasoning that is packaged for LaRue.