• Let's Talk Spices/Seasoning
    74 replies, posted
[QUOTE=Orkel;28261088]Oregano goes great with feta cheese. Just dribble some olive oil on the cheese, then a pinch of oregano and enjoy the salty snack.[/QUOTE] Oregano goes great with pizzas also Try Virginia on ham and beef rolls...Amazing.
I put garlic on just about everything I can. Nothing is better than garlic bread with chunks of garlic on it. Oh man.
[QUOTE=BrickInHead;28264861]cilantro lime and garlic. makes anything delicious[/QUOTE] they didn't make my ice cream delicious :saddowns:
[QUOTE=Chilblain;28281366]they didn't make my ice cream delicious :saddowns:[/QUOTE] I had a rosemary and olive oil flavored ice cream at this local shop the other day. Surprisingly good, though very weird. They also had stuff like goat cheese and fig.
[QUOTE=Led Zeppelin;28281328]I put garlic on just about everything I can. Nothing is better than garlic bread with chunks of garlic on it. Oh man.[/QUOTE] Cooked dark bread with garlic covering and salt....Tasty. FYI [url]http://en.wikipedia.org/wiki/Rupjmaize[/url] (Dark Bread)
see I don't really like spice mixes because they are usually some ridiculous amount of salt with a little bit of what the label advertises. my favorite additives: thyme, fresh black pepper and garlic
[img]http://www.saffron4u.com/images/saffron_-_a_luxury_food_item.jpg[/img] Saffron, is among my favorite spices. Its got a sweet unique flavor to it, honey like. The only problem is, its among the most expensive of spices. A pound of decent grade could cost you well over $10,000.
[img]http://www.growinggreencoop.com/Modules/WebStore/Images/54/Herbamare%20Seasoning.jpg[/img] Herbimare tastes good on pretty much any kind of vegetable. No joke.
Black pepper on EVERYTHING.
Curry powder anyone?
I love fresh parsley, oregano, and sweet basil. I also tend to use Mrs. Dash seasoning (no msg), fresh garlic, etc. My personal favourite seasoning is white pepper. I don't know why, I just love it.
Lately i've been using this mixture. I don't really have a definite amount for anything It's great on Steak and Chicken. Hell, it's probably pretty tasty on most things. 1/3 of your mix will be a 50-50 ratio of Kosher salt, and fresh ground black pepper. Then, you want a pretty even mix of cumin and garlic powder. Then add a pinch of a cinnamon, and sprinkle some red-pepper flakes in for a little heat. Sprinkle some of that on your steaks or chicken and grill that shit up.
[QUOTE=JohnStamosFan;28301919]Lately i've been using this mixture. I don't really have a definite amount for anything It's great on Steak and Chicken. Hell, it's probably pretty tasty on most things. 1/3 of your mix will be a 50-50 ratio of Kosher salt, and fresh ground black pepper. Then, you want a pretty even mix of cumin and garlic powder. Then add a pinch of a cinnamon, and sprinkle some red-pepper flakes in for a little heat. Sprinkle some of that on your steaks or chicken and grill that shit up.[/QUOTE] I never find garlic powder is a decent substitute to the real thing, garlic lasts for weeks so even if you use it very slowly it won't go off.
[QUOTE=Random112358;28301968]I never find garlic powder is a decent substitute to the real thing, garlic lasts for weeks so even if you use it very slowly it won't go off.[/QUOTE] No doubt, this is more of a spice mix that i just keep around in the pantry to toss on steak or chicken if i'm feeling like making something but don't want to run to the store and grab garlic if i'm out. My favorite steak is still just rubbing it with olive oil, dicing up some garlic, and rubbing the steak down with garlic, then throwing some salt and pepper on it.
Putting a very small amount of lemon on a steak a few hours before cooking can make a cheap steak very tender. Obviously don't do it to good steaks but nameless steaks or rump steaks really benefit. Oh and always griddle and then oven cook to perfection.
[QUOTE=Random112358;28301968]I never find garlic powder is a decent substitute to the real thing, garlic lasts for weeks so even if you use it very slowly it won't go off.[/QUOTE] Garlic powder is just fine, garlic salt isn't.
but it's all dried and... lacking in strength of flavour. like random said, real garlic keeps for so long, i don't understand why people wouldn't use the real stuff. especially when you put it in the crusher and all the lovely juice comes out, you just don't get that with the powder/dried.
Cayenne's the best. I eat literally everything with it.
[QUOTE=Autumn;28303658]but it's all dried and... lacking in strength of flavour. like random said, real garlic keeps for so long, i don't understand why people wouldn't use the real stuff. especially when you put it in the crusher and all the lovely juice comes out, you just don't get that with the powder/dried.[/QUOTE] I could never get on with a garlic press, kept finding that too much of the garlic didn't go through the press, much prefer dicing it myself. Takes slightly longer but I don't mind spending a while cooking. Best way to do it is crush it with the side of a knife (pressing your palm down onto the side of the knife), put a bit of salt on it and then just cut it like you would do herbs. Takes about 30 seconds.
[QUOTE=-Xemit-;28303755]Cayenne's the best. I eat literally everything with it.[/QUOTE] Yeah pretty much this, I really like to put this on anything with cheddar. Brings the flavor out imo. I also like putting garlic and oregano on my steak, never really tried the lemon on the steak thing though. I have to try that as I really love lemons and steaks.
i use a fairly small knife when chopping so i can't really crush it too easily, plus you don't get as much juice from it. also my press is pretty efficient and what does get left (seems like a skin) i just chop and throw in the pan anyway.
[QUOTE=PILLS HERE!;28304068]Yeah pretty much this, I really like to put this on anything with cheddar. Brings the flavor out imo. I also like putting garlic and oregano on my steak, never really tried the lemon on the steak thing though. I have to try that as I really love lemons and steaks.[/QUOTE] The lemon isn't to flavour, the acidity of the lemon breaks down the bonds in the steak making it more tender. [editline]26th February 2011[/editline] [QUOTE=Autumn;28304130]i use a fairly small knife when chopping so i can't really crush it too easily, plus you don't get as much juice from it. also my press is pretty efficient and what does get left (seems like a skin) i just chop and throw in the pan anyway.[/QUOTE] I have to use a large, very sharp knife, find you have more control with it as well as cutting more easily. Can't be serrated either, serrated knives annoy me.
I have small hands P:
[QUOTE=Autumn;28304391]I have small hands P:[/QUOTE] Bah that isn't an excuse :) Just realised, how could I forget about this: [img]http://www.teeshop.de/images/worcester_sauce_lea_perrins.jpg[/img] Best bloody seasoning/sauce around. Never has rotting fish guts ever tasted so good!
Pepper, BBQ sauce, lemon on fried seafoods. As a side note, even though it's a herb, I can't stand coriander, it's too pungent for me
What seasoning would go nice in olive oil to eat with some bread? I like to just dip bread in it occasionally, taste good.
Try putting balsamic vinegar in the oil. Or something like garlic and lemon would work as well.
a nice thing to do is to get some olive oil in your little dipping dish, and then add some balsamic vinegar. what tends to happen is the vinegar gets soaked right up, and then the oil comes as you pull the bread away. perfect for things like dry pizza crusts that you might otherwise leave. [editline]26th February 2011[/editline] [img]http://summertomato.com/wp-content/uploads/2009/03/olive-oil-balsamic.jpg[/img]
+1 on Balsamic vinegar in olive oil, it's pretty much a staple condiment with bread when you go out to restaurants
[QUOTE=Random112358;28304223]The lemon isn't to flavour, the acidity of the lemon breaks down the bonds in the steak making it more tender. [editline]26th February 2011[/editline] I have to use a large, very sharp knife, find you have more control with it as well as cutting more easily. Can't be serrated either, serrated knives annoy me.[/QUOTE] Ah, I still have to try it
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