garlic powder / salt
Tony Chacheres -original creole seasoning i use for a bunch of foods .{ steaks ,chicken ,pork ,soup }
chili powder
celery salt
seasoned meat tenderizer
allspice
garlic powder / salt
Tony Chacheres -original creole seasoning i use for a bunch of foods .{ steaks ,chicken ,pork ,soup }
chili powder
celery salt
seasoned meat tenderizer
allspice
You could pick up Lindsay Lohan for less than a intel 990x, and still have money left over to bail her outta jail
Garlic Powder/Salt
Chili Powder
Cinnamon
Cumin
Yellow Curry
Pepper/Kosher Salt
Cayenne Pepper
Rosemary
5 Spice
Star Anise
Celery Salt
Onion Salt
Lawrys Seasoning Salt
All Spice
Bay Leaves
Nutmeg
Ground Ginger
Paprika
Cloves, whole and ground
Spicy Mustard Powder
Oregano
Last edited by baggio248; 02-27-2008 at 02:35 PM.
Peter: Lois, you've got a sick mind!
Lois: Peter, I'm talking about making love.
Peter: Oh, I thought you wanted us to murder the children and harvest their organs for beer money.
Meat tenderizer
Season salt
Kosher salt
Garlic salt
Garlic powder
Onion powder
Ground black pepper
Cream of tartar
Ground nutmeg
Ground ginger
Ground cloves
Ground tumeric
Tony Chacheres Original Creole seasoning - That is great stuff, huh reno?
Red and black pepper blend Hot Shot
Lemon pepper
Paprika
Oregano leaves
Ground oregano
Bay leaves
Oriental curry powder
Aji-no-moto
I think that's it.
Salt
Black AND white pepper
garlic powder
onion powder
curry powder
cinnamon
chili powder
hot AND sweet paprika
onion flakes
cumin
tumeric
allspice
Bells poultry seasoning
basil leaves and ground basil
oregano leaves and ground oregano
mace
nutmeg
cardamon
dried lemon zest
red pepper flakes
chicken bouillan
beef bouillian
mustard powder (hot)
sesame seeds
thyme
rosemary
bay leaves
dried mint
liquid smoke
ginger snaps (ground)
vanilla beans
plus all the liquid flavorings like anise oil, lemon oil, madagascar vanilla, chocolate, rootbeer, orange oil, chili oils, etc
I keep a fully stocked arsenal of spices. In the new house I have an entire cabinet custom made for spices with multiple pullouts and drawers.
Mace? Woo Hoo....betcha that gets the eyes burning and watering.Originally Posted by oblongmelon
BTW...what's mace?I'm having a cooking Dunce moment.
It's from the membrane that surrounds a nutmeg..the flavor is similar but not as potent as nutmeg is, and it's a lighter color so you can use it in bechamel dishes without it looking like little dark specks. I use it specifically in beef stew and welsh cookies.Mace? Woo Hoo....betcha that gets the eyes burning and watering.
BTW...what's mace?
I always keep Spike and Old Bay on hand in addition to my other spices.
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