I'm not a fabulous cook nor pretend to be. However, I will try to make, bake, or prepare any dish at least twice. Once to mess up. Once to perfect!
Three spices I cannot live/cook without are:
1)Garlic 2) Basil 3)Pepper
What are yours? And Why?
Help For Beginners!
Only three? Watcha talkin' 'bout Willis? I have many in my under-the-counter turning corner thingy and my favorites alternate.
I'll say my current favorites -
Old Bay - Unique, goes with many dishes and flavor changes depending on the dish. Never had it? Get some. Now.
Onion powder - not a big fan of onion in its natural form. It's the aftertaste and.. the afterday taste. Used sparingly in powder form, it knocks up the flavor but doesn't offend later.
Japanese soy (Kikoman). I have chinese too, but prefer the Japanese kick.
[quote=Stevie]
Old Bay - Unique, goes with many dishes and flavor changes depending on the dish. Never had it? Get some. Now.
[/quote]
*shreeks* omfg Stevie! a friend of ours here, single father, is a great cook and the last time we had dinner at his house, he prepared a potato dish that was out of this world. after scarfing down nearly the entire dish myself, he finally confessed that the secret ingredient is 'Old Bay,' which i never heard of. so i am out that very next week being a dollar store whore and there it was! right on the shelf. i bought all 6 canisters. um, haven't used it yet. i need to figure out what to make that i can use it.
Garlic Salt and Rooster sauce. They go on everything, all the time. I only need 2.
"So, Lone Star, now you see that evil will always triumph because good is dumb. "
Old Bay is good.
All I need is Pappy's Seasoning though. Fresh spices that are not already grounded I try to switch it up. But I usually go for pepper or rosemary.
Lawry's seasoning salt
Garlic Powder (or fresh)
Onion Powder (or dried flakes)
I B CUTE! Don't argue with me I know I'm cute!
Fajita Seasoning (goes on everything...)
and I have this little jar... that my mother's friend makes... she dries all sorts of peppers (including habanero) and grinds them all up... and then puts them in these jars... just a tiny bit will make a dish blazing spicy...
Since *this* place doesn't have the above brand of fajita seasoning, I've had to settle for McCormicks (sp?) which isn't as good... it has something extra that kinds throws it all off... so I've been kinda bummed
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I'd be willing to ship it to you. That stuff is all over the place here.
uncle tonys creole seasoning. it adds ton of flavor and goes well with just about everything
I love this question... as a classically trained chef this is a hard answer...
#1 Cilantro- love love love the clean flavor it brings to any foods
#2 Cayenne Pepper- alittle spice makes everything nice!
#3 Cinnamon - adds some rather unexpected savor to any creamy dish.....
And sorry all the Salt lovers I actually only use it to boil water.
My favorite dishes all seem to start out the same way:
Real butter
Diced Onion, fresh
Diced garlic, jar
sauteed together, at the beginning of the dish. People come in the house and go straight to the kitchen - even the non-onion folks!. These three can be built upon for a kick to store bought spaghetti sauce, the start of an awesome stroganoff (brown trimmed stew-meat in there with all those flavors), stew turns out great starting it this way (I don't boil the onion & meat together at first, brown it this way). When i'm going italian, I grate a celery stick in with those three.
I only use my powers for good - well, 95% of the time anyway
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