I'm talking about the herbs and spices you use regularly, not the unopened bottles that came with the rack! Me, I'm mostly a camp cook, even in the house. I rarely use more seasonings than salt, pepper, and Tony's. I want to learn when to use the others. I only use: Garlic Powder -- on hamburger patties, mostly and for garlic bread Cinnamon -- on toast or frech toast Cumin -- in chili Chili Powder -- in chili Seasoned Salt -- to make Chex mix for parties That's about it. I wouldn't know what to do with Marjoram, Thyme, Bay Leaves, Rosemary, or Cilantro. But I do have those little bottles that came with the rack . . .
My staples are: Salt Black Pepper Cayenne Pepper Onion Salt Garlic Salt I use them in about everything I cook. I will occasionally use bay leaves, and rose mary. I use cilantro when I make salsa.
i dont have a spice rack. its a spice cabinet. three large turntables of herbs and spices. and yes, i use them all. some more than others. i cook a lot of ethnic foods. especially greek, middle eastern, or indian in the summer.
Red Pepper Black pepper....(Which I don't use much of cause I've been told it's non-digestible- anyone know if that's true? Curry Powder Garlic Powder Basil leaves- which I SELDOM use. Art's Bar-b-que rub Cajun stuff it capsules- the best for stuffing roasts, etc. Not only taste but ease. red, I use the "Powder" too, instead of the Garlic "Salt". :thumb: The bar-b-que rub I get at Tar Gils in Opelousas. One time, I was picking up CASES of meat from the Piggly Wiggly for our Softball Association's Bar-b-que and one of the guys in the meat dept. was one of my former basketball players and I asked him what they used to season the meat. It has a lot of paprika so I still throw some T Boys or Slap Ya Mama. I can't stand bar-b-que that's bland looking and I like to finish with a fire kissing the meat to get that red coloring and with Pork Chops, it turns them redish without having to cook them as long so they aren't as dry.
You know, when I typed that, I thought I should do a search- how hard is that to answer a question?? Well I did and much to my surprise, what I was told, long ago, is WRONG. Quite the contrary in fact: http://findmeacure.com/2006/10/02/black-paper/ Hard to believe after all these years, I was using less of one of my favs and it acutally HELPS digestion. Ever feel like a dumbazz?? :hihi:
As posted above, bay leaves are a good addition to lots of things. I usually throw a couple into the red beans and also sauce piquante. Oregano helps out a frozen pizza. I know, I'm not too fond of frozen pizza but sometimes I'm lazy. Add some extra pepperoni and extra cheese, throw on a little garlic and oregano and it's edible. Course ground black peper. I found a bar-b-que joint in Belton, Texas that does pork ribs that I really like. I noticed that they use course ground black pepper on the ribs. That's all I use on bar-b-que meat now. Gives it a good appearance too.
My spice rack... Salt Black Pepper Red Pepper Garlic Powder Onion Powder Chili Powder Paprika Mustard Cumin Celery Seed Sage Bay leaves Cinnamon Nutmeg
Ah, I forgot Paprika. I do have some, and I use it on deviled eggs and Louie's-style hash browns. What do you use celery seed for? or dry mustard?
I use celery seed mainly in dishes where I sautee onions, bell peppers and celery ... like gumbos, stews, jambalaya, etc. I use mustard in my dry rub seasoning mix for pork and beef. I use sage instead of mustard for poultry. EDIT: I add the celery seed the same time I add the garlic. Like garlic, celery seed will burn and give a bitter flavor if added too early.
