Maybe more a condiment rather than as much in cooking:
Uncle Dougies spicy seasoning
Cookies Flavor enhancer
Siracha Mayo
Uncle Dougies spicy seasoning
Cookies Flavor enhancer
Siracha Mayo
Friday OT #1 - I Eat That **** on Everything
- Thread starter Angie
- Start date
I agree. Pepper with about half the salt is a nice change of pace as well. Son always wants pepper on his popcorn.
This is probably old news to some, but I've discovered that whenever I'm in a Mexican restaurant, I can ask if they have any home-made salsa or hot sauce--and they do--and then I have something to really spice up the meal. If they give me enough, I might also take some home, where it goes on eggs or anything else.
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Not an ingredient but my cast iron skillets are the fav thing in my kitchen. Switching to cast iron and stainless steel and getting rid of everything Teflon has gotten me back into cooking in past few years. The cast iron is so much better for everything and have stainless for few things it’s not. Both had just a bit of a learning curve but easily worth it, was getting tired of replacing worthless “non stick” pans every 3-4 years.
I like to use Worchestershire sauce on my fried eggs, but only mine. Nobody else in my family is interested.
'Natures Seasoning' is a great generic one that I've liked since I was a kid and it was in my moms cupboard. Particularly for homemade veggie beef soup.
Also, I got one son a 12 pack of hot sauces for Christmas because he wanted to do a sauce challenge. The novelty wore off for him but having a flavor for every occasion has been awesome!
Also, I got one son a 12 pack of hot sauces for Christmas because he wanted to do a sauce challenge. The novelty wore off for him but having a flavor for every occasion has been awesome!
Old Bay is a standard for us. Also lots of garlic or paprika always showing up in our dishes too
I use a bunch of fresh and dry spices so I keep things pretty well stocked, but Slap Ya Mama Cajun seasoning is something I like to make sure we have on hand. It's really versatile for chicken wings, shrimp boils, soups, baked potatoes, and, of course, anything Cajun.
Oh, and soy sauce. When I open my spare bottle in the pantry, it gets added to the grocery list immediately.
Oh, and soy sauce. When I open my spare bottle in the pantry, it gets added to the grocery list immediately.
Worcestershire Sauce whenever doing a veggie stir fry. Use that instead of cooking oil essentially. Also good on any meat as long as you don't douse it.
Lawry's is for potatoes (hash browns, tater tots, etc.). Not so much french fries...that's Old Bay territory.
Cavender's Greek Seasoning, garlic salt, Yum Yum sauce, olive oil.
Garlic and onion is also a staple in almost any recipe. I normally freestyle, but if following a recipe I triple the garlic.
Garlic and onion is also a staple in almost any recipe. I normally freestyle, but if following a recipe I triple the garlic.
