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google THIS posted:I have a shaker of everything bagel seasoning. I haven't quite figured out what other flavors it would complement so I usually just end up sprinkling it on an actual everything bagel to make it even more everything bagel-y and it's amazing you could probably use it like furikake in a pinch. just sprinkle on a lil ball of rice
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Jul 27, 2022 16:27
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Nosfereefer posted:i always get my spice from the asian import shops. i know poor fools who buy inferior spice for several times the price at super markets smh this is the true spice secret. Yes I would like an entire pound of black peppercorns for $3
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Jul 27, 2022 17:02
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the spice must flow
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Jul 27, 2022 19:22
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i live in virginia, aka the other old bay and crabs state, and I'm here to say that old bay is a lot better if you cut it 50:50 with chef paul's blackened redfish seasoning |
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Jul 29, 2022 03:26
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poverty goat posted:i live in virginia, aka the other old bay and crabs state, and I'm here to say that old bay is a lot better if you cut it 50:50 with chef paul's blackened redfish seasoning  never heard of this. as a Midwesterner I don't eat underwater creatures of any kind so old bay is just for chicken. I'm gonna mail order this chef Paul's if u think it'd be as good on chicken as old bay 
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Jul 29, 2022 03:37
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one of Maryland's best kept seafood secrets is that if you're ordering crabs here, there's a good chance it has been seasoned with J.O. #2 (short for James Ozzle) instead of Old Bay. it does a better job of sticking to the crabs when they're being steamed and IMO it has a sweeter taste. it's even common for crab businesses to order their own special blend of J.O. seasoning to try and stand out from their competitors |
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Jul 29, 2022 04:41
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Macnult posted:one of Maryland's best kept seafood secrets is that if you're ordering crabs here, there's a good chance it has been seasoned with J.O. #2 (short for James Ozzle) instead of Old Bay. it does a better job of sticking to the crabs when they're being steamed and IMO it has a sweeter taste. it's even common for crab businesses to order their own special blend of J.O. seasoning to try and stand out from their competitors a lot of good j/o info in this post. ty macnult |
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Jul 29, 2022 04:44
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My go-to spices are: Mild berbere - its an Ethiopian spice mix. Hot is also good but my parter doesn't do hot so mild is good. It's a great steak rub. Ras al Hanout - which basically means "top shelf spices". It's like masala in that it can be a mix of all sorts of stuff, whatever the mixer prefers. But it's usually generally useful. Sweet pimenton - Spanish paprika. Comes in sweet/mild, and spicy. Always smoky. Much more flavour than regular-rear end paprika. Honorable mention to hawaij spice mix from Yemen. It's a great yellow spice mix that goes great on roast vegetables and for making pilau rice. Sadly I doubt I can get any here so what I've got is what I've got. Other honourable mention goes to caraway seeds, which are an essential ingredient to any eastern European cabbage or sauerkraut based dish. Also kicks rear end in rye bread. Try putting them in coleslaw! |
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Jul 29, 2022 04:49
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don't get too caraway'd 
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Jul 29, 2022 04:51
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Finger Prince posted:My go-to spices are: Za'atar is also quite nice. |
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Jul 29, 2022 04:52
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Not really a spice, but dried mushroom powder is very versatile and keeps longer than fresh mushrooms. |
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Jul 29, 2022 05:13
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Buttchocks posted:Not really a spice, but dried mushroom powder is very versatile and keeps longer than fresh mushrooms. I would use that, as I no longer like actual mushrooms. |
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Jul 29, 2022 05:31
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xcheopis posted:I would use that, as I no longer like actual mushrooms. the texture is simply undesirable i feel if i want umami i have so many options
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Jul 29, 2022 05:38
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Ohtori Akio posted:the texture is simply undesirable i feel Yeah, same. Pity, I used to be fine 'em. Eh, whatcha gonna do. Physiology is weird. |
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Jul 29, 2022 05:39
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