mrs.oroblanco
Silver Member
- Jan 2, 2008
- 4,356
- 427
- Detector(s) used
- Tesoro Lobo & Garrett Stinger
- Primary Interest:
- All Treasure Hunting
Well, as least it takes care of the "munchies" at the same time.................
B
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AU24K said:Mike,
Fennel seed is good for most tomato based Italian sauces. It has a slight licorice flavor.
Also, I use cumin for most Mexican based dishes.
Ashleen,
Celery seed is a good flavor of celery without having to chop celery. I use it for egg salad, tuna salad, potato soup, potato salad and even sprinkle it on salads.
Personally, I try to match the seasonings and spices to the dish I'm wanting to make.
One rule of using spices is that it is better to use not enough than to use too much.
Best,
Scott
Treasure_Hunter said:The mushrooms in my spaghetti sauce were hand picked fresh in the Florida pastures for their ......aaaaaaaaa lets say texture and flavor....
AU24K said:Treasure_Hunter said:The mushrooms in my spaghetti sauce were hand picked fresh in the Florida pastures for their ......aaaaaaaaa lets say texture and flavor....
Wink...
I was young once.....
Best enjoyed camping in the middle of nowhere.....
Best,
Scott
mikeofaustin said:I like to use Fennel seed to dress up meats and spaghetti sauce. Leaves a distinctive sweetness. Of course fresh garlic is always there. Celery seed is probably my second favorite. Oh, and red-pepper of course. I think cilantro is best when it's not going to be fried (like a salad), but cumin is also good when creating a 'earthy' taste (Indian food, etc).
texastee2007 said:My hubby! He is well seasoned and loves to BBQ and Fry fish. It always is most outstanding...We both love the peppers! Makes smoke come out your ears.
texastee2007 said:My hubby! He is well seasoned and loves to BBQ and Fry fish. It always is most outstanding...We both love the peppers! Makes smoke come out your ears.
I hope you don't mind if I steel this idea from you. Sounds very good.savant365 said:Saffron is my favorite in any rice dishes. A packet of onion soup mix makes an awesome meatloaf. Another good meatloaf is a trick I learned in the restaurant, we had leftover stovetop stuffing and I used it instead of bread crumbs. I still make it that way at home sometimes. I like to use fresh onion and garlic when I can but just about any hamburgers for the grill or the skillet get salt, white pepper, garlic powder and onion powder.
Liquid smoke goes in about every meat marinade I make. There is also an Albert's Steak Sauce Marinade that comes in a packet but instead of just mixing it with water use 1/2 water and 1/2 orange juice. The citric acid will break down the toughest cut of steak and the flavor is great. They need to soak in the fridge for at least a full day but 2 or 3 days is even better. Now I made myself hungry, lol.
Charlie
Sorry Scott... I'm going to try this saffron bit, just for the experience. I'm hoping it won't cost too much, but if it does, I'll probably buy it anyway for a 1 timer thing. Anything to get the yummy-ness of a new recipe.... And also potentially a new female 'acquaintance'. (just that word alone will give rise to not only a good date while cooking for her, but an excellent dessert as well). (((hint hint))))AU24K said:Saffron is an item of great cost. To put on rice?
No need to be "exotic."
The need is to be economical yet pleasing to the palate.
Simple spices and seasonings are apropos.
The ability to know what spice and exactly how much goes with what dish is paramount!
If anyone wants advice, please ask before making a mistake!
Best Wishes,
Scott
mikeofaustin said:Sorry Scott... I'm going to try this saffron bit, just for the experience. I'm hoping it won't cost too much, but if it does, I'll probably buy it anyway for a 1 timer thing. Anything to get the yummy-ness of a new recipe.... And also potentially a new female 'acquaintance'. (just that word alone will give rise to not only a good date while cooking for her, but an excellent dessert as well). (((hint hint))))AU24K said:Saffron is an item of great cost. To put on rice?
No need to be "exotic."
The need is to be economical yet pleasing to the palate.
Simple spices and seasonings are apropos.
The ability to know what spice and exactly how much goes with what dish is paramount!
If anyone wants advice, please ask before making a mistake!
Best Wishes,
Scott