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Favorite spice

giles

giles

Cull buck specialist
Supporting Member
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The real Amish country
As a kid it was seasoning salt. Once I was out of the house I discovered Tony's. Last week I was introduced to Slap yo Momma. My wife and I went to the grocery store at separate places, she grabbed the regular and I grabbed a hot. Just heated some cheese on nacho chips and gave it a sprinkle of the hot. I can not wait to cover a burger! These southern guys have been holding out on us. And the "southern" bs they throw on labels is a damn lie. You won't find a southern house without this in the cupboard. Amazing.

What spices are your favorite? Where have you traveled and had to come back with a spice?
 
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Sgt Fury

Sgt Fury

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Southern NJ/Vinton county Ohio
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mike hunt

Junior Member
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The only spice I knew of till I was 15 was salt n pepper, I immigrated here when I was 1 from Scotland, the bullshit I had to eat every single day. There's a list of things that make me proud to be an American, food is on the list. FJB
 
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triple_duece

triple_duece

Ragin Cajun.
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No one up north is eating food like down here, unless you moved north from the south. Plenty of variations of spice blends to be had around here. You just tried one. Everyone’s tastes is different and I can respect that. For me there is not a single source for me. Depends on what it’s going on.
 
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bowhunter1023

bowhunter1023

Owner/Operator
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Appalachia
S&P and garlic are the mandatory seasonings to have on had. I have 2 full cabinet sections dedicated to spices, seasoning, sauces, and oils. I buy anything, anywhere, that looks good and have brought stuff back from as far as Mexico. Here's a look at some of my favorites. Meat Church seasoning salt is the best on the planet. Kinders Woodfired Garlic is amazing, so is the Fire & Smoke Potato Slayer.

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Big_Holla

Big_Holla

Senior Member
26,247
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S.E. MI to reside & S.E. OH to LIVE!
Definitely a fan of the Meat Church products, Holy VooDoo is one of my favorites there. As for generic spices in the cabinet I use Curry Powder and Cumin when I do chicken and wings.

My daughter picked up a chicken seasoning a while back from Zehnder's in Frankenmuth. Normally it would get sprinkled over chicken that was just cooked. One day I decided to use it while seasoning a bunch of wings before cooking (along with other spices) and wow did it add a great taste to it. Now I use it on all of our chicken when BBQ'ing.

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Jackalope

Jackalope

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As for food in the south. Often not so much what we cook, it's how we cook. You have to let things marry or "jubilee" as dem cajuns call it. For instance something as simple as boxed mac n cheese. Most people add the milk, butter and cheese to the pot and mix it, once mixed they add the noodles back. Instead, before adding the noodles back turn the heat up to foam the milk, butter and cheese and stir continuously until it thickens and starts to scorch then add the noodles. It will marry and impart a "cooked" flavor.

I made Dave and them a pastalaya when they were here. The first step is brown cut up sausage and chicken. Most people would just put it in a pot and stir until browned. I start out with just the sausage on a medium heat to pull oil and fat from the sausage then turn the heat up to brown it and make some of the fat and oil stick to the bottom of the pan. When I remove the sausage I do so with a slotted spoon to leave the grease. Pour in some white cooking whine to de-glaze the bottom of the pot and scrape until it comes up and the whine smell cooks off. Once thats done dump in the cut up boneless skinless chicken thighs and basically fry in the grease to brown. Some people might substitute chicken breast, some people suck. Dark meat chicken with it's fat and oil has way better dish flavor. The next step is to pour in heavy cream and chicken broth, most people would probably add both at the same time and move on. Instead pour in the creme first, add the sausage back and bring it to a boil to marry and get all that flavor in the creme as that's going to be the sauce, then add the broth to thin it down and add in the penne pasta.

Cooking without letting things marry is like building a brick wall without mortar, sure it's there but it's not the same.
 
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Redhunter1012

Senior Member
Supporting Member
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Mt. Cory Hancock County
Jackalope said:
As for food in the south. Often not so much what we cook, it's how we cook. You have to let things marry or "jubilee" as dem cajuns call it. For instance something as simple as boxed mac n cheese. Most people add the milk, butter and cheese to the pot and mix it, once mixed they add the noodles back. Instead, before adding the noodles back turn the heat up to foam the milk, butter and cheese and stir continuously until it thickens and starts to scorch then add the noodles. It will marry and impart a "cooked" flavor.

I made Dave and them a pastalaya when they were here. The first step is brown cut up sausage and chicken. Most people would just put it in a pot and stir until browned. I start out with just the sausage on a medium heat to pull oil and fat from the sausage then turn the heat up to brown it and make some of the fat and oil stick to the bottom of the pan. When I remove the sausage I do so with a slotted spoon to leave the grease. Pour in some white cooking whine to de-glaze the bottom of the pot and scrape until it comes up and the whine smell cooks off. Once thats done dump in the cut up boneless skinless chicken thighs and basically fry in the grease to brown. Some people might substitute chicken breast, some people suck. Dark meat chicken with it's fat and oil has way better dish flavor. The next step is to pour in heavy cream and chicken broth, most people would probably add both at the same time and move on. Instead pour in the creme first, add the sausage back and bring it to a boil to marry and get all that flavor in the creme as that's going to be the sauce, then add the broth to thin it down and add in the penne pasta.

Cooking without letting things marry is like building a brick wall without mortar, sure it's there but it's n9ot the same.
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Well put Joe. I'm really good at "building" soups. Chowder, chilli, veggie soup, etc. All need built in stages. Same with pasta dishes and most other dishes
 
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