[b]Spices and Seasonings[/b]

[deputydon]

As you might or might not know I LOVE to cook. I am always looking for new / different (to me) spices and seasonings. Because of an uncle in Louisiana I was using Tony Chacheres Creole seasoning before anyone in Nebraska ever heard if it( At least 25 years ago)or it was on TV. You couldn't even get it here. (I had my uncle bring me 5 pounds on his annual trip up here every year) And was always out by his next trip cause it brang rave reviews about my cooking from my guests I used it instead of salt and pepper, and I would always send some home w/ them that wanted to use it. Anyway I have tried alot of seasonings over the years, some fairly good, some not, but really found it hard to beat Tony C's. I think I have stumbled onto something that will find a permanent place on my shelves. It's called "Old Bay" and it seems to be one of those "can use w/ anything" seasonings. I think it's an east coast type seasoning and BOY IS IT GOOD!!!!

www.old-bay.com
www.tonychachere.com

BTW I will point out I use seasonings to enhance to natural favors not hide them.
Sooo I'm shared my secrets w/ you guys. Do you have a store bought seasoning you love to use ?

[stumpjumper]

I love Old Bay Seasoning as well. I usually buy a big tub, or the large can of it & put it in a smaller can. I also take it & mix several of my other favorite spices together.

[deputydon]

So that was part of your mix? Well it was excellant to say the least. I thought maybe Old Bay was a east coast seasoning. Now I know I was right!!!! BTW hows everything going w/ ya Stumpy ?

[stumpjumper]

How ya doing *D.D.~
I think its safe to say that O.B. is one of the ingredients in my blend. I have several different jars made up. Some are tangy, some are mild, & one is so hot it could make a cockroach die from heart failure.
I never really thought of it as being an east coast item. I guess because most stores carry it here, & took it for granted, like I would with salt or pepper. Plus where I live is bumped up to the Delaware Bay, & seafood is everywhere. If I remember correctly, Old Bay originated from the Chesapeake Bay area, down in Maryland.
I know you don't need to much of it, because alittle goes along way. I try small portions at a time when I'm mixing my blend. Giving it a taste test, & adding a bit more if need be.

As for how I am. There is know way I can use any of my spices .. Even my mild blend would turn my insides out.. They still can't figure out whats going on with me. My wife is a bit upset seeing me this way, so she made me see a few different specialists, & still nothing. I'm still not good, but not as bad as I have been. I haven't been put back in the hospital now going 2 or 3 weeks, so I guess that is a plus in my favor. If the Dr. that I am going to see on the 19th is stumped, my wife is making me go to the University Hospital up in Philly. I hope someone up there has a brain & get me fixed up. I guess I'll have to wait & see...

[Purebred Redneck]

I put Morton's Hot Salt on EVERYTHING

[deputydon]

That's a new one to me Red. Is this a over the counter item, or one of your mixes? I'll have to check the stores in the "big city" next time I'm there.

[Jack]

Old Bay seasoning is good stuff!
I use Lowry's Season Salt on a lot of things, too.

[stumpjumper]

The hot salt sounds like a keeper if you were to put it on corn on the cob. Might be even better on wild game & such, like when I smoke meat....

I really like the dry marinade that Brinkmann puts out. I have never seen it in any stores here abouts. I usually give my pap some money & we will split the case in half. We end up with 6 bottles of white & 6 bottles of red marinade each. It comes from Luzyanna. I might be able to find it on the web.

[Purebred Redneck]

The hot salt is an over the counter item. It's not a big container - it might be twice the size of over the counter spices. It's just red pepper and salt I think.

I use it most for breakfast. Sprinkle some on bacon before microwaving it. Sprinke some hotsalt, regular salt, and black pepper on shoestring frenchfries before throwing them in the microwave. Sprinkle it on eggs in the skillet.
Good stuff

[klsm54]

Old Bay has always been promoted as a seafood seasoning, but it is great stuff on a lot of foods. I use it on different things but it is a favorite on eggs, fried potatoes and french fries.

Red, glad to see that you are living healthy... Salt on Bacon...hmmmm? That is a first for me, although I did work with a guy that salted the hell out of his potato chips, then poured the crumbs and salt, from the bottom of the bag, down his throat...

[Purebred Redneck]

klsm54 said:

then poured the crumbs and salt, from the bottom of the bag, down his throat...

Oh that's the best part ;D

[klsm54]

I was on a cruise down in the Carribean a few years back and bought some Jerk seasoning that was fantastic. Could never find it back here....

Here is a recipe that is pretty darned good.... You can add or subtract ingredients to suit your tastes. So far I like it with the onion powder cut in half and a little more hot pepper than what it calls for. Still playing with it though.

Jerk Spice:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper, or Habenero
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Combine all ingredients in a bowl until well-mixed. Store in an airtight container.

[klsm54]

Here is a recipe for Emeril Lagasse's "Essence". You know, the one that made "Bam" famous. This is supposedly the real thing, but if you buy the store bought it has more salt. I like this style better, but if you have a PBR style hankerin' for salt, you may want to double it up... ;D

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

[deputydon]

I found the "Hot Salt" @ the big city (Norfolk) today. So this weekend I'll try it out. It cost a whopping .99 cents so if I don't like it I ain't out much.

[Purebred Redneck]

I'd use the hotsalt on things you normally put seasoning salt or red pepper on.

I'd also use it as an "at the table" seasoning as opposed to baking, grilling, etc.