Your Go To Spice

Discussion in 'Good Eats' started by Pontius Pilate, Oct 13, 2010.

  1. Pontius Pilate

    Pontius Pilate Freshman

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    or condiment.Mine is Tiger sauce and slap yo Ex wife
     
  2. LaSalleAve

    LaSalleAve when in doubt, mumble

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    Spice would be Lemon Pepper, i put that on everything.

    Sauce would be lemon/olive oil dressing i make.
     
  3. khounba

    khounba Founding Member

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  4. tirk

    tirk im the lyrical jessie james

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    black pepper and sea salt.


    basic and best on quality meats. as well as hamburgers.

    i never knew what a real hamburger was supposed to taste like since everyone adds eggs, breadcrumbs and all that other crap. ruins it. the simpler the better usually tastes best.
     
  5. khounba

    khounba Founding Member

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    Put it on right after they come off the grill. Now I want a steak.
     
  6. islstl

    islstl Playoff committee is a group of great football men Staff Member

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    Cayenne Pepper.
     
  7. stevescookin

    stevescookin Certified Who Dat

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    In addition to the Louisiana Creole herbs thyme and bay leaf, I tend to use the Carribbean Spices Nutmeg and Allspice a lot...along with the blend Garam Masala which comes from India, but ia very common in the West Indies.

    Before Katrina I cooked for some of the Hornets (George Lynch, Jamaal Magloire, Jerome Moiso, Robert Traylor, Baron Davis) and Magloire and Moiso were from the Carribbean so I had to cook in the island style for them. That influenced my Creole style because, after all,
    we're an important part of the Carribbean sphere of culture.

    Our Creole and the Island Creole are two thoroughly distinct styles...ours is more classic French.
     
  8. tirk

    tirk im the lyrical jessie james

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    so your secret spice is your spice rack. thanks pal.
     
  9. KyleK

    KyleK Who, me? Staff Member

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    Go to spice, as in singular, that's easy. Salt

    If I get another, I'm with Tirk, pepper.

    Blends have their place, but you asked for my go to spice.
     
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  10. CaseyLSU

    CaseyLSU Freshman

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    I don't cook with a lot of salt, really.

    My favorite spice blend is the Mural of Flavor from Penzey's which is a salt-free blend of "shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel".

    Delish.

    And the Coffee BBQ rub from Red Stick Spice Company is pretty darned good, too.
     

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