(Part 2) Reddit mentions: The best herbs, spices & seasonings

> Peanut butter is actually one of the worst culprits for Omega 6 fatty acids.

Whoops! There's stuff like like this which has greatly reduced fat: https://smile.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS

A serving has 1.5g fat compared to about 16g for actual peanut butter. It only has 5g protein compared to 8g for regular peanut butter, though, so if you ate the equivalent amount it would probably be around 2.6g fat.

> But it looks like Macadamia nuts are nearly free of Omega 6, and they are lower in fiber than the other nuts.

Just keep 'em away from your dog, if you have one. They're pretty toxic to dogs. They're pretty high in fat, so you probably couldn't get a lot of protein from them without exceeding your caloric requirements but variety is always nice.

These are the kind I've had in the past: https://smile.amazon.com/gp/product/B00OBIL8SU

I'd recommend them, but they are pretty expensive. They were the best deal for reasonably rated hemp hearts at the time I investigated. 10g protein to 1g fibre. They taste similar to wheat germ, just with a bit of a nuttier/sharper taste.

> I also saw seaweed can be great if you can actually eat enough of the stuff.

I'm not really a fan, but if you enjoy it!

> What do you use in substitution for eggs? Most substitutes I see are high fiber and I'd prefer not to use those.

For baking? I usually don't use anything, but I don't bake a lot of stuff like cakes. Apple sauce and mashed banana are two substitutes that come to mind which are frequently used in baking. You might be able to use silken tofu or arrowroot powder (mostly starch, I don't think it would have much fiber.)

There are also dedicated egg replacers, like this stuff: http://www.ener-g.com/egg-replacer.html
It doesn't seem to have any significant fiber. I don't think I've ever tried it myself.

By the way, if you crave the eggy taste for non-baking stuff there's a salt called kala namak which has a very sulfery-eggy taste. I like to toss some cubed tofu with a bit of cornstarch, kala namak, and black pepper then fry it in a hot pan with some olive oil. Tastes a lot like fried eggs and the texture is pretty much like egg whites.

This is what I have: https://smile.amazon.com/gp/product/B001O1VDXM/

Not sure if it's still the best deal, but a little goes a long way. I bought the 1lb package back in 2012 and still have a decent amount left.

By the way, the Amazon links aren't affiliate links or anything like that. Just a possible place to acquire it if you're interested. I'd certainly recommend doing a little independent research before buying.

The Rice

Alright, the key to really good fried rice is using a generous amount of seasoning with the rice while it cooks. I prefer to add a generous pinch or two of S&B’s powdered red curry and garlic powder, as well as vegetable oil and soy sauce. Cook the rice (long grain for Japanese style or lotus for Chinese style), then let it cool off completely.

The Fry Technique

• Oil a pan with vegetable oil and unsalted butter, fry a whole bunch of eggs with kosher salt and dustless grind black pepper pepper quickly in a large non stick pan that’s hot enough to melt the butter but not hot enough to brown the butter and being also careful to not brown the egg too much.
  
  
• Once the eggs are done, dump some rice and sliced green onion on top of them and quickly stir the eggs into the rice to keep them from burning.
  
  
• Let your rice heat up, stir completely but occasionally, not too often as you want to allow a little cruchy texture . Add a generous amount of butter, a generous amount of black pepper, a generous amount of garlic powder.
  
  
• Stir fry until the rice is well fried and top generously with soy sauce as you remove the pan from the heat.
  
  The “Spicy”
  
  Really depends on the restaurant, as well as where you are in the world. Most restaurants I’ve seen or worked at in the United States usually use Togarashi, a Japnaese seasoned red chili powder (if they’re classy), or Sriracha (if they’re not) to make things spicy, but they could be using 100 different things at the place your middle grandson ate at. Whatever it is, you just need to add it to taste to the above recipe while you’re stir frying the rice,
  
  That has been the most universally loved flavor of rice and cooking style I’ve ever seen in my 11 years as a Teppanyaki chef. Feel free to message me with the size of your rice cooker and the amount of rice you’re cooking at a time and I’ll try to guess at the ratio of ingredients for you.
  
  

A great breakfast that's easy is hard/medium boiled eggs! You can make a bunch in advance. I make a mixture of Lite Salt (to get my potassium!), black pepper, and a little bit of garlic powder and I dip the eggs in that when I'm eating them. It's great!

As others said, avoid fruit! Even natural sugars are going throw you off on this diet. I know it's difficult if you enjoy fruit, but I promise it's worth it. You can do this!! The community in this subreddit is so supportive and helpful.

Another sub to check out is /r/ketorecipes. I've found some great things there. I'm making coconut butter cookies tonight! Something good that's low carb that I love is steamed brussel sprouts that I put butter, salt, pepper, and garlic powder on. That with keto meatloaf is amazing. I have some good recipes, so if you want any help with that please PM me!

KCKO! You've got this! :D

One thing I like about Asian "meals" is that some cultures tend to build their meals in a set formula. So you could basically just make some rice and then make as many side dishes as you'd like and call it a meal.

My low-effort meal that I make when I have no time is half a cup of white rice, two eggs, broccoli, and kimchi. I just cook up some rice, boil or fry the two eggs (making sure to leave the yolk uncooked), heat up some frozen broccoli, and put some kimchi on the side. Season the eggs with a bit of soy sauce (or eat plain), and season the broccoli with sesame oil, soy sauce, and black pepper.

Here are some ideas for actual side dishes that you could eat with rice:

If you have access to a place that sells miso (and not the instant packets), you could make miso soup. I actually use instant bonito granules instead of bonito flakes to make the dashi stock (just mix some granules with water). Heat the stock on the stove on low-medium heat, mix in some cubed firm tofu. You can add other stuff too like chopped green onions, reconstituted wakame, or enoki mushrooms. You're not supposed to mix the miso in when the water is boiling as it can make the miso kind of clumpy, but I ignore this if I'm feeling lazy.

If you have too much miso for just soup, you can make a condiment called negimiso. Basically, you fry up some chopped green onions in a pan, toss in some miso, and toss in some water. Reduce the mixture a little bit until it gets the paste-like consistency you want. I like to then spread this paste onto some tofu slices and then fry the slices until the negimiso blackens a bit. You could also fry thin layers of the paste in a pan until it turns crispy, then use it to crumble on top of some rice for flavor. By the way, JustHungry and JustBento are both great resources for Japanese recipes. That's where I learned how to make tamagoyaki.

Another favorite of mine is a Korean potato-based side dish called gamja jorim. I've used this recipe before, and it turned out pretty well.

You could also make a stir-fry on the cheap. If you're not vegetarian, you can use chopped chicken breast, beef, or even ground turkey to add some protein. In this case, you should cook the meat first. For basic seasoning, I use ginger (ground ginger is fine in a pinch, but fresh grated ginger tastes better), salt, and black pepper. You can find a lot of different recipes for stir-fry sauce online, but I honestly just buy premade sauce and use that. You could even use tonkatsu sauce if you wanted. For the vegetables, I usually chop up half a head of cabbage, two carrots, and half a yellow onion. You can also add / substitute bell peppers, snap peas, or pretty much anything you can think of. Throw the veggies in with the meat and sauce, mix it around, then put it over some rice.

For another variation on stir-fry, you could also make something like yakisoba, although it tastes less legit if you don't actually use soba, which can sometimes be difficult to find or expensive.

I have the air popper and really enjoy it. It's a single use device but I use it all the time. Here's what I do and everyone seems to love it:

1. Coconut oil on top to melt. Add before the next ingredients so it sticks.
   
   
2. Fine salt. The Flavacol might work, but I prefer a finely ground salt. I use this. Any salt will work, that was just the finest salt they had at the grocery.
   
   
3. Costco's No-Salt Seasoning. I love this stuff. It's about $8 or so for one container. $14 on Amazon (it'll last a while). I use it on all sorts of things.
   
   
4. Nutritional yeast. I get it from Trader Joe's but most groceries will have it. Get the smallest container you can, you won't need much. Put in an empty shaker.
   
   
5. I've only tried two types of popcorn. Bob Redmill White Popcorn and Trader Joe's Yellow. I prefer Trader Joe's Yellow so far. It seems to pop better with less kernels. Either way, a small bag lasts forever. It took me 3 years to finish this.
   
   

I do a variation of a sushi bowl every day, just without the rice.

Avocado + some form of fish/seafood/meat + cucumber

I sprinkle the bowl with furikake, dip the bites in some soy sauce or spicy mayo, and it's pretty tasty. The flavors are all there.

I've done cauliflower rice, but I thought the cream cheese changed the flavor too much. Instead, I've seasoned it like sushi rice and just eaten everything in a bowl together. With the furikake, it still tastes like a roll, it's just easier to prepare. It's easy, delicious, and it can scratch that itch.

If you want your tofu scramble to taste eggy, do yourself a huge favor and buy some [kala namak] (https://www.amazon.com/Spice-Himalayan-BLACK-Crystal-ground/dp/B001O1VDXM/ref=sr_1_1_a_it?ie=UTF8&qid=1466094545&sr=8-1&keywords=kala+namak) - the one linked I bought like four years ago and I still have a half a bag. Use in place of regular salt. It tastes like egg salt and it's bizarre but it really helps out in the scramble department!

Buy some extra firm tofu, smoosh/crumble it into an oiled pan, add in black salt, pepper, I like dill and basil as well, add in some sauteed veggies and soy crumbles, and top off with some good sauce!

I will....do my best to not overload you lol.

Mushroom seasoning is a must. You can put it in pretty much anything savory and it adds a nice umami. The package will look something like this, and it is found more where the Vietnamese foods are. It's on the bottom shelf in my Hmart, so it can be kinda had to find!

I also pick up the vegetarian beef/chicken every time I go and keep some in the freezer. It's with the tofu, but it's not actually tofu, it's more of a seitan. The brand I like is called Nature's Soy. You can check out there products here so you can see what the labels look like and what to check for!

These dumplings. I hope you have them at your store because these are a must for me. There are a couple of other flavors by this same brand that are accidentally vegan, but these have been my favorite.

Sorry... I had to do just one more. Cinnamon Korean pancakes! Here's the package. These are so, so good. The scallion ones are excellent too if you're not big on sweets.

I watch a lot of videos from The Viet Vegan, Mommy Tang, Cheap Lazy Vegan, and Mary's Test Kitchen, so I also try to pick up stuff I see them use a lot.

I find cooking for just myself the hardest part of not living at my parent's anymore. I grew up in a family of 6, then took culinary classes where I was making food for 40 people or more. Making food for just me is hard, especially as I get bored eating the leftovers over and over again before they go bad.

These are my favorite 20 minute and under meals, that if there are leftovers I like enough that I don't get bored of them before they go bad.

Quesadilla with salsa, or burritos (heat up burrito beans, add cheese and salsa when they're on the stove).

Grilled cheese, BLT, or PB&J.

Green salad, with whatever veggies I happened to pick up with the lettuce (cherry tomatoes, green onion, button mushrooms, mini sweet peppers, cucumber, carrot, radish, etc) add croutons, cheese, and dressing when I serve it. When I make it just for me it can last 4 or so days. At my dad's house, with my brother there, it's gone in one meal.

Spaghetti. I just get a jar of sauce and whichever noodles strike my fancy. Then I brown some spicy Italian sausage, and saute some bell pepper and onion. Mix it all together.

Spicy sausage + sauteed veggies + rice. It has no name, it's just quick and easy and scratched my "nothing sweet and nothing loaded with carbs" itch when I got home from a 5-hour baking class at 8 at night.

French toast or pancakes, or fried eggs and toast. I'm a big believer in breakfast for dinner, but I'll make savory french toast too if I've got bread like one with bits of roasted garlic in it. I make pancakes from Bisquick and add sprinkles (the small round non-pareil ones) when they're cooking and don't bother using syrup because I never liked overly sweet pancakes or french toast.

Saturday Night Dinner. This is a family dish that my grandmother made for my dad's family every Saturday night. My dad is the oldest of 7, and there's 18 of us cousins. There are at least 25 variations of this (probably more now that some of the cousins kids are old enough to cook. My siblings and I have eaten it at least once a month our entire lives, always have the ingredients on hand at home, and take it to potlucks with rave reviews for how simple it is. Anyway...Cook some sausage in a large skillet. Add cans of pork and beans. Add seasonings. Add 1 to 2 sliced apples. Simmer with lid on until apples are soft. My version uses spicy sausage (but not Italian) cooked in crumbles, sauteed onion, a small amount of molasses and mustard, and I skip the apples (never liked them). My dad cooks up spicy sausage in patties then quarters them, uses onion and jalapeño, mustard, ketchup, Worcestershire sauce, and a handful of brown sugar. One of my uncles uses maple breakfast sausage, tosses in some bacon too, maple syrup, and cubes the apples. As you can see, you can vary it as much as you want.


If I've got more time, I like this chili kit. I use a pound of ground beef and a pound of interesting sausage (I used chorizo once, for instance). Sautee onions and bell peppers. Use 2 cans of pinto beans, chose the fire roasted tomatos, and add in a can of the diced green chilis. Only takes about 10 minutes of prep, but it does need to stick around on the stove a while. Easy, but a little time consuming.

Also on the longer edge of things, but oh so good, what my family called soy sauce chicken. Bone in, skin on chicken thighs. Put into a baking dish. Douse in soy sauce (maybe a quarter inch deep in the pan). Turn chickens over so the sauce gets on the skin, then over again. Cook at 350 in the oven, turning them over or basting them occasionally until done. Usually about an hour or 90 minutes, and I turn them every 20 minutes. Serve with snow peans that have been sauteed with a hot sesame oil and rice. Again, not a lot of work, but more time consuming.

Sazon Goya con Azafran is amazing. Old Bay is awesome, as is most any Cajun style seasoning- Tony Chachere's, Slap Ya Mama. TexJoy is also delicious and Tajin as well.

But salt, black pepper, cayenne pepper, and cumin will work magic too.

Adding in a jar dried holy trinity (Cajun mirepoix) base makes good stuff too- onions, celery, and green bell peppers.

Recipe:

Note: I typically season everything by taste, so I can't really give you an exact measurement of each thing - sorry! :(

Buns:(2x)

-Bring water to a boil

-Throw in 1 brick of instant ramen noodles for 3 minutes. (I tried this with fresh straight ramen noodles which didn't turn out too great - needs to be curly)

-Strain and place in a mixing bowl.

-In a separate bowl, whisk 1 egg and then mix it with the noodles.

-Season with salt, pepper, sesame oil, tiny bit of sugar, chicken seasoning powder.

-On a clean plate, place cling wrap on the plate and then circular mold - https://www.amazon.com/gp/product/B0061UKLKC/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

-Fill the mold with the noodles and use the cling wrap to flatten the top.

-Freeze for 15-30 minutes (Until you are able to remove the noodles without it falling apart).

-Fry both sides on medium/high heat with a neutral oil.


Burger:

-Ground beef, bread crumbs (To counter the moisture), Finely diced shallots, minced garlic, minced ginger, salt, pepper, soy sauce, sesame oil, chicken seasoning powder, and some mushroom seasoning (MSG substitute - https://www.amazon.com/All-Natural-Mushroom-Seasoning-17-11oz/dp/B004LAXGGU/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1522852266&sr=1-4&keywords=mushroom%2Bseasoning&th=1) for umami flavor. (FYI don't buy from amazon, they're super cheap in an asian market)

-Optionally, you can thinly slice and mix in the soft green part of a scallion. Save the lighter crunchier part for later to slice and sprinkle on your burger.

-Shape and fry on a pan


Garlic Miso Aioli:

-Mayonnaise, garlic, equal parts red and white miso paste

Bacon:

-Use thick cut bacon (didn't have any on hand)

-Make a mixture of brown sugar and equal parts of soy sauce & mirin (sweet japanese cooking sake) - Make sure the mixture is just a paste so slowly add in your wet components.

-Apply paste to both sides of the bacon and bake at 400 degrees.

-Alternately, if you want the bacon crispier, bake the bacon first - half way through. (Applying to early may cause the sugar to burn)


Toppings:

-Thinly sliced cucumber

-Pickled carrots and daikon, recipe can be found here: http://whiteonricecouple.com/recipes/vietnamese-pickled-carrots-daikon/

-Sunny side up egg

-Thinly sliced scallion (crunchy side, closer to the root).

I love making Japanese curry with ground meat instead of stew meats. If you have picky kids, replacing cubed stewing meat with ground meat in crockpot kind of recipes really helps.

Japanese curry is really easy to make. You buy curry roux (most American groceries will carry it in the Asian section but hit an Asian supermarket for more selection) and then brown your meat with onions in a pan. Then you add peeled potatoes and carrots and add water to cover and break up your roux into it and then just simmer until everything's soft and the sauce thickens and put leftovers in the fridge (or if you're like me and was raised with Asian parents that didn't grow up with refrigeration, you can reboil it after you're done and leave it on the stove : - S). You can also just throw everything in a crockpot, go to work, and come home to a tub of sweet curry. And have your home smell of curry for a few days.

The sauce itself is most traditionally eaten over rice but you can eat it with bread, over udon noodles or over spaghetti (all of which are authentic to how Japanese enjoy their curry)

Sub upgrade would be nice. That seems like a good place to crank it up if you want a lot of bass.

Those Polk's are fine. The T15's are still popular. I wouldn't upgrade them just for the hell of it. If you go demo some speakers and find something you like a lot more then go from there. Placement isn't great, the T50 towers would give you better placement and are part of the same series at the T15's.

As for the absolute best bang for the buck upgrade for your home theater experience, I know exactly what it is. It's very rarely brought up in this subreddit but there it is:

https://www.amazon.com/Gold-Medal-Products-Flavacol-Seasoning/dp/B007HN5KNA/ref=sr_1_4?keywords=popcorn+flavacol&qid=1563901584&s=gateway&sr=8-4

Affordable, and will definitely improve your movie watching experience. Just be careful with the new couch and everything.

So this may sound crazy, but I keep a bag of these on hand (they're also super awesome for when you're sick or need some clearing up) and just mix with some bourbon and (if I'm feeling fancy) some fresh lemon juice.

It's really easy. I'm bad at formatting so I'll just write it down here.

First, you need to get some chili powder stuffs. I figured out how to make it and it's not that hard. You need about 3-4 tablespoons of paprika and about 1-2 tablespoons cumin. another 1-2 tablespoons oregano. Then add garlic powder and salt/pepper and whatever else to taste. Or you can just buy this stuff. I don't use the salt or the flour that it comes with. Just the chili powder and the cayenne pepper.

What you're going to do is sauté half to a whole onion with garlic. How you cut the onion is up to you. I like to dice it. Once the onion starts getting nice and smelly you add your meat. I use 1-2 pounds ground beef. If you want to get real fancy you can add cubed round steak. Or any steak for that matter. Tonight I'm mixing 1 pound ground beef with 1 pound round steak. Once the meat is browned you add your tomatoes. I use about 1 large can of diced and one small can of whole peeled tomatoes. Then a can of black beans, kidney beans, whatever beans you want. But make sure to drain them first. Now time for the chili powder. That's what's nice about the brown box thing. It's way easier. If you're doing your own powder it's hard to measure out how much you're going to need. Next you're going to add a beer. I like to use Guiness since it's a stout. But any beer will do. Even bud light. (ew, gross). Then about 1-3 shots of bourbon. Now all you have to do is keep the heat low and stir for a few hours. That's about it.

I'm not sure mine is a traditional chili. But if you do it right it's damn tasty. Oh, get some green onions and some cheddar cheese to top the chili with. Also, corn bread. mmmmm corn bread.

If you make it, let me know how you like it. If you have any questions let me know.

Keep your chin up. You'll get through this. It'll all be over and you'll look back and laugh.

My top 3:

John Henry’s Texas Chicken Tickler is great on a beer can chicken.

Pappy’s Choice for grilled tri tip. Never misses. Yes this is the size I get. Lasts about a year.

Busha Browne’s Jerk Rub. Super tasty. Although it is a bit pricey and I’ve found a recipe to make my own. Great on chicken, pork, fish, everything - accompany with pineapple or other hot sweet fruit salsa.

Look for a tub of something like this at a local Asian grocery store

https://www.amazon.com/Nagano-White-Miso-Paste-2-2/dp/B002GC3D8Q

Make sure you get one with Bonito or Dashi already in there. Otherwise the flavor isnt there. Just add a spoonful to hot water and mix.

Add random veggies. I like the dried mushrooms (after rehydrating of course) cause they can also sit in the pantry.

The miso paste keeps in the fridge for a loooong time. Its already fermented. I had some like two months before finishing it.

Fantastic snack. About to have it actually. You really wanna make it filling? Heat it all in a pot and while boiling and a beaten egg or two. Delicious.

I'll just leave this here: http://www.amazon.com/Carroll-Shelbys-Original-Texas-4-Ounce/dp/B000H23Z1C

That, plus beef, plus fire-roasted tomatoes, plus beer = awesomeness.

I've done the from-scratch stuff a bunch of times, even fire-roasting the veggies myself, and putting in grilled steak, pulled pork, etc. This Shelby's mix, plus beef, tomatoes, and beer, is still the best I've had anywhere.

Bonus: Top it with fritos, cheese, onions, and Cholula sauce for instant win.

I found this shake-on white cheddar seasoning in the grocery store that's pretty good and doesn't take much to add flavor; I use it in combination with Badia ground jalapeno. Jalapeno-cheddar popcorn is the shit. Badia also has Louisiana Cajun Seasoning that goes good on popcorn.

Thank you! This sounds like great advice.


My product is a seasoning blend working as a salt substitue without potassium - a requirement for kidney patients.

Table tasty:

https://www.amazon.com/Bensons-Substitute-Potassium-Chloride-Alternative/dp/B006GCMI5Q

So yeast makes sense as the key ingredient like you say.

So I'll start from that and slowly add ingredients down the list and taste.

I'm curious , why won't a GC help ?

That looks scrumptious!

I must try the garbanzo flour.

Have you tried the salt that tastes like eggs?

The recipe I use is super simple and is included in the revolutionary Non-Dairy Evolution Cookbook by Chef Skye Michael Conroy. The uncannily eggy flavor in this recipe (and in many others in this feature) is achieved via kala namak salt, a highly sulfurous rock salt that tastes and smells just like eggs.

My favorite thing is "Prince of Peace" brand Ginger tea with honey crystals to make my kratom tea (Can be purchased at Asian grocery stores or on amazon. Compliments the flavor of most kratom and the first thing I look forward to when I wake up every day. However, before I acquired a taste for kratom years ago, i used to mix it into fruit on the bottom yogurt to get it down.

Here is a link if anyone is interested:
https://www.amazon.com/Instant-Ginger-Honey-Crystals-Pack/dp/B002SWB73C/ref=sr_1_2_a_it?ie=UTF8&qid=1521628318&sr=8-2&keywords=prince+of+peace+ginger+honey+crystals

Curry is one of my favorite vegan meals - if you have an Indian market near you, pick up some curry powder and garam masala. Dice and saute onions in some oil or vegan butter, add minced garlic, then curry powder and the garam masala. Fry the spices for a little while, then add some veggie broth (Rapunzel has become my favorite bullion), coconut milk, and (optional) can of crushed tomato. Add lentils at this point if you want. Let simmer, and add salt to taste (or mushroom seasoning powder instead of salt). Add a can of chickpeas and more curry powder and/or garam masala, and simmer a bit more. YUM. Great over any rice (short grain brown being my favorite), or riced veggies. Add more veggies if you want, too. Carrots, eggplant, cauliflower... It's all good!

Two other ingredients you could add to the above are roast pork concentrate and/or miso paste

I don't know what kind of ramen you're using, but at the risk of sounding like a snob.. and considering how cheap ramen already is, I recommend a good quality instant ramen brand like myojo chukazanmai.

Given your post's mention of Indian food and your now reference to ramen, might I suggest Curry Udon. One of my favorite Japanese comfort dishes. You can buy [Japanese curry powder] (https://www.amazon.com/Curry-Powder-Oriental-85/dp/B0002D8MBO) on Amazon, and this brand is the go to. The video calls for dashi (you need to find a recipe for it) so it's also a great chance to practice making that (dashi is the base for almost all Japanese soups and so is the first step to making your own ramen).

And if you have interest in trying regular Japanese curry with rice, S&B also makes bullion curry cubes with thickener and salt added, so you can basically just add to water and get your curry sauce. The powder comes unsalted and is more versatile, but is not as quick and easy to use as the cubes (the recipe uses the powder).

> https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder-15-3/dp/B00JV9VT9C

This stuff is absolutely amazing. Would certainly recommend to anyone who has never tried it before, especially. if you like the general flavour of regular Frank's.

On just about anything (seafood, poultry, beef or pork) - Tony Chachere's Creole Seasoning

Also a big fan of True Lemon and True Lime, altho, not "spicy" per se, mostly tart, but really sets off fish, poultry and most vegetables from the "same old same old".

Louisiana Crawfish, Crab and Shrimp Boil is also really nice (not just for boiling seafood) - mostly salt, garlic, onion, cayenne and a pinch of cinnamon. A little goes a LONG weay, it's easy to overdo it with this one. Great for seasoning potatoes tho (fries, or just boiled new potatoes)

Source: Texas Cajun

Thank you! It's a Westbend 4Qt Air Popper. Bought it off of Amazon and then did a little homework and found some great coconut oil and butter salt used by many commercial theaters to make my popcorn taste and smell EXACTLY like the stuff in the theater!

West Bend 4QT Popcorn Machine:

https://www.amazon.com/gp/product/B01HRGJE88?ref_=hit_wr_dt_tyl&coliid=ASIN%3AB01HRGJE88|ATVPDKIKX0DER&colid=3A64PQAAYG4CI


Commercial Theater Popcorn Coconut Oil:

https://www.amazon.com/gp/product/B003C4UDEY/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1



Buttersalt for Flavor:

https://www.amazon.com/gp/product/B007HN5KNA/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1

I use this: https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ

I've never actually been to Pappy's so I am not certain it's the same rub they use on their ribs but it is an excellent rib rub nonetheless.

There is also a low sodium version on Amazon. The garlic and herb rub they make is great too.

I'll have to bother my wife for her specific curry recipe, I generally just make the cabbage side of it with some shredded cabbage, various spices to taste depending on how i feel (Garlic powder, cumin, curry powder, basil, dill weed, oregano, onion powder - i dont use them all i kind of just feel it out.)

The curry recipe is really easy though, its basically just a can of coconut milk, curry powder, ginger, a bit of turmeric. again, ill have to bother her for the exact proportions but im sure you could just find any coconut milk based curry sauce recipe online and 'keto-ize' it. its really simple, get crazy with spices and enjoy cooking!

oh - and when im not making the cabbage specifically for curry, I often use this: https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder-15-3/dp/B00JV9VT9C with just any cooking oil, basil, etc. the powder has been an integral part of my keto cooking arsenal for a while now. adds so much flavor!

My breakfast, for example - cabbage, bacon bits, bacon fat for oil, basil / oregano / frank's powder to taste. top with a very gently cooked over easy egg or two and poke the yolk for 'sauce'. add half a sauted onion and cheese if you want to get real crazy.

Thanks for posting! I would love to have sunny side up "eggs" again. People are getting so damn clever with recipes. Did it really taste like eggs? I put the black kala Namak salt in my tofu scrambles. It does have a good egg flavor.

You can buy that special salt on Amazon 11 bucks for a pound of it. (That's a crazy amount but you can share it.)

Amazon!

http://www.amazon.com/Nanami-Togarashi-Assorted-Chili-Pepper/dp/B0002YGSA0/ref=sr_1_1?ie=UTF8&qid=1367596664&sr=8-1

If you can read Japanese, I recommend getting this. Its a specialty shichimi blend called Dynamite. I use it on everything, and it's amazing. They ship overseas as well.

I'll give you the recipe that I use, and it's a goddamn touchdown every single time. Everyone loves it!

​

First you make the spicy miso paste (throw everything in a blender and mix it)

• 1/2 cup (130 grams) of white miso paste
  
• 1/2 cup (130 grams) of red miso paste
  
• 1/3 cup (80 grams) of sichuan douban chili paste
  
• 1 small (or 3/4 medium) onion, cut into chunks
  
• 6 cloves of garlic, smashed
  
• 2″ (33 grams) of ginger, cut into chunks
  
• 3 tbsp (60 grams) of mirin (Japanese sweet rice wine)
  
• 2 tbsp of vegetable oil
  
• 1 tbsp of toasted sesame oil
  
• 1 tbsp of soy sauce
  
• 2 tsp (17 grams) of sesame paste (if Asian brands are unavailable, use tahini)
  
  Mix all this in the blender and your miso paste is DONE. The above amount is for about 8 servings.
  
  ​
  
  Spicy miso ramen: (for 2 servings)
  
  
• You can add pretty much any toppings you like, it's ramen, anything goes!
  
• 1 tbsp of toasted sesame oil
  
• 1/4 tsp of freshly ground black pepper
  
• 1 tbsp of dried shitake mushrooms
  
• 2 cups (475 grams) of unsalted chicken or pork stock
  
• 1 cup (227 grams) of unsweetened, unflavoured soy milk (Asian brands preferred but if unavailable, this will do, too)
  
• 1/2 cup + 1/4 cup of spicy miso paste
  
• 2 servings of fresh ramen noodles
  
• 4 tbsp of finely diced scallions
  
• 1 sheet of nori/Japanese sushi seaweed, cut into rectangular sheets
  
• Whatever veggies or extra toppings you want to add
  
  In a large soup pot, heat up 1 tbsp of toasted sesame oil on high heat and add some chopped shitake, unsalted stock and unsweetened soy milk and bring to a simmer.
  
  Place 1/2 cup spicy miso paste on top of a very fine sieve.  Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup (it may seem very thick and troublesome in the beginning but be patient, it’ll dissolve eventually).  You’d be surprised at how much “solids” within the paste will remain on top of the sieve, which if dumped directly into the soup, will make the soup very thick and “sauce-like”.
  
  ​
  
  Discard the “solids” in the sieve and let the soup simmer for another 5 min.  If the soup tastes quite salty at this point, that is correct.  It’s Japanese ramen…  It is salty.
  
  
  Now you can start adding your other toppings while keeping in mind their cooking times. I add bean sprouts, green beans, spinach, mushrooms, ... (sometimes I'll just throw in whatever leftover veggies I can find)
  
  Cook the Ramen noodles seperately & assemble everything into one big bowl of deliciousness.
  
  Original recipe from http://ladyandpups.com/2014/01/04/spicy-miso-ramen-express-eng/ but veganized. Enjoy.

I've always fried turkeys, but this past year I smoked two boneless breast as well and they turned out great. I used the same recipe on the smoked ones that I did on the fried ones.

I'll inject my turkeys the night before and saran wrap then throw back in the fridge. The day off I'll pull out of the fridge and rub down with olive oil and then Cajun seasoning.

For the injection I've always done Cajun Injector Mesquite BBQ

For the rub I use Tony Chacheres Creole Seasoning

Every turkey I've done turns out juicy and moist so I've never bothered to brine mine.

You can try Keto-ade. I make it with ice, water, bottled lemon juice drops, a decent dash of "lite salt", and you can always add some stevia drops but I don't. Also, some people use those Mio drops as well.

​

It's really great! You just have to not overdo it.

I put Tajin on basically everything. I'm not sure why it's so expensive on Amazon though, it's like 2 bucks at Kroger. Regardless, it's amazing and makes everything from egg whites to salad taste 100x better.

I met my husband on myspace and flew out to meet him a week after I turned 18. Luckily it worked out, didn't die in the process.

Because everything is better with spice!

Please pop my cherry

What's your DRA? 1500mg? Whenever I do a low sodium diet, I shoot for roughly 1500mg.

For this type of dietary restriction, I normally stuck to foods that don't need a lot of salt, like veggies, lean meats, and fruit. You'd be surprised how much salt is in bread, crackers, pastries and other baked goods. Pastas and rice also tend to need more salt to add flavor, so I avoid those too, however, rice is more forgiving with how many spices you can add to it.

How do you feel about potassium-free salts and low sodium salt substitutes? There's a pretty good half & half on amazon that has good reviews: https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC/ref=sr_1_12_a_it?ie=UTF8&qid=1511449360&sr=8-12&keywords=salt+substitute

https://www.amazon.com/GoodSalt-Substitute-Iodized-Mineral-Alternative/dp/B00UKSA5D4/ref=sr_1_9_a_it?ie=UTF8&qid=1511449360&sr=8-9&keywords=salt+substitute

https://www.amazon.com/Bensons-Potassium-Chloride-Substitute-Alternative/dp/B006GCMI5Q/ref=sr_1_1_sspa?ie=UTF8&qid=1511449360&sr=8-1-spons&keywords=salt+substitute&psc=1

Fresh produce; my nearby asian food market has the best sweet potatoes by far for example. Furikake rice seasonings. Nori(seaweed) sheets. Miso paste. Kombu dried kelp.

I tried real butter just the other day on my popcorn and still felt it was missing something. Some people search out that movie theater taste and prefer it to real ingredients.

For those people, beta carotene colored coconut oil, Flavacol salt, and butter topping is all it is. Flavacol has the added benefit of being super finely milled salt, it doesn't have the problem sticking to popcorn like normal salt does.

I'm not a super strict healthy eater. I'm quick to order a burger or I'll have a slice of pizza if I'm hanging out with friends but at least 4-5 days out of the week me and my fiancee eat pretty cleanly for the most part.

• Fish: (Cod, Steelhead Trout, Coho & Alaskan Salmon) main dinner options that I get from a local fish market (live in Chicago). Will grill or bake them with various marinades we make.
  
• Chicken wings/breast: Same as above, will grill them or bake them with various marinades and normally get them from a butcher in the city. Would suggest brining them for 2-3 hrs you're going to grill to keep them from getting dried out.
  
• Apples: snacks
  
• Bulk eggs from Costco
  
• Bananas: snacks
  
• Big canister of unsalted mixed nuts from Costco
  
• Bag of carrot sticks
  
• Organic hummus
  
• Mushrooms/Zucchini/Bell pepper (sauté or roast for a side with dinner)
  
• Bagged/boxed salad
  
• Tomato/Banana pepper (go to on salad)
  
• Frozen broccoli: roast or steam w/no salt seasoning
  
• Big bag of brown rice. Season with a bit of no-salt for a starch if you're craving one.
  
• No-salt seasoning Works well on damn near anything that a person would describe as "savory". Good flavor and no salt.
  
  We have one of those food vacuum sealers so we get fish and chicken in bulk cause it's way cheaper and then will vacuum seal it in individual portions for dinners. It'll stay fresh for weeks and we can pull out 1-2 packs to thaw the day prior.
  
  I was around 197lbs earlier this year in Feb and down to around 180lbs now. Still training normally with BJJ and Muay Thai. I'll drink beer when I'm gaming and still have junk food but like I said before, most of my meals throughout the week are decent.
  
  

Breakfast, lunch, dinner: Mountain House Freeze dried is my go-to. The only downside I see is cost; there are a tonne of cheaper options. (I found these on super stupid sale and bought a few weeks worth) I love their lasagna... mmm...cheesy.

Coffee: Starbucks Via & Nescafe sweet and creamy instant sachets.

Trail snacks: Reese Pieces (500kcal/100g), beef jerky, probably some potato chips. I'll likely bring protein bars next trip, frozen the night before so they don't melt.

Day 1 though, I'm hauling a Subway 12-inch with extra everything... that hits the spot.

Oh, and Tang/Kool-Aid/Mio in those little flavour shot bottles for water, as well as oral-rehydration solution/Emergen-C. White pepper and Franks Red Hot powder.

No, one of the two grocery stores near me carries furikake in a jar. Could you order it online? Here’s a link to it on Amazon:

Nori Fume Furikake Rice Seasoning - 1.7 oz https://www.amazon.com/dp/B00290NPTM/ref=cm_sw_r_cp_api_i_ojkWDb2KA9JY4

UPDATE: The reviews on this product indicate that the item shipped actually has MSG and maltodextrin in it, which aren’t mentioned in the listing. So maybe don’t buy this specific one! I’m sure there are other better furikake products available online. Good luck!

Miso is incredibly hard to make, especially at home. Most miso made on the US is pretty god awful, as an FYI. That just goes to show you how complex it is; even professionals suck at it.

To make miso well, you need:

Really high quality soy/wheat

Koji, the starter that ferments miso

A wood vessel to contain the fermenting mix

Time (6 months to a year easily)

Among countless other things. Miso is hard to make, I cannot reiterate that enough. Consider buying it on amazon if you're serious about getting good miso (I like this brand). It's worth the price.

I found it in the spice aisle at Costco in Canada. It's the best spice/seasoning investment I've ever made. I'm not even exaggerating, it goes on 90% of what I eat.

It looks like Amazon has it too:

http://www.amazon.com/gp/aw/d/B00JV9VT9C/ref=cm_cr_arp_mb_bdcrb_top?ie=UTF8

Interesting... I'd just been looking at this on Amazon.

I've always thought I was in pretty good shape, but recently found out my blood pressure's a bit high. I'm brand new to r/nutrition, so maybe this is a stupid question... can you overuse a salt-alternative seasoning like this? Or can you just go nuts and use it like your typical over-eating human would use a salt shaker?

I love Japanese curry, it's delicious. It's nothing like the Indian or Thai varieties though. I just followed the recipe on the back of this curry package. I used chicken thighs and breast.

Hawaiian Hurricane popcorn is specifically made by that company.

You can make a similar mix with a package of kettle corn popcorn, arare, and furikake. As for Kim chi powder, you're on your own. Maybe add a Korean dried ground hot pepper seasoning? Anyway, here's the rest of the ingredients:

If you can find arare (seasoned mochi rice cracker puffs aka mochi crunch or kaki mochi) locally, it's probably much cheaper, a few dollars for 4-5 servings per package.

Then you need furikake mix, specifically nori komi furikake. Or this brand's Aji nori furikake. I get a jar of this for less than $5 and it lasts a long time.

Make popcorn, sprinkle arare and furikake, any hot spice you want.

Good luck!

Mio is that liquid you squeeze into water to flavor it. The mixture tastes like salt water (because it's salt water) and it's hard to get down, so the mio makes it taste more like gatorade. They make sugar free gatorade but it's way less expensive to make your own.

The lite salt has potassium. The mixture I use for ketoade is based on how much potassium and sodium I need while on keto combined with what my normal diet gives me, so you can always do your own calculations and do less lite salt or salt if you make your own. I just find that ketoade is the best tasting way to get enough of those electrolytes in a day. Drinking broth makes me gag.

It's a legit recipe. I've made this one many times, and it is delicious. It calls for brewed instant coffee and cocoa powder.

If you want to save a lot of time, you can get bricks of Vermont Curry in most grocery stores. It is a very close approximation of scratch made Japanese curry.

Costco sells a salt-free seasoning mix, which I use on the celery, and on eggs, and on just about anything else I'm prepping or cooking. It's excellent, organic, and good for ya.

It costs [$13.95 from Amazon] (http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ/ref=sr_1_1?ie=UTF8&qid=1420390331&sr=8-1&keywords=Kirkland+Signatures+--+Organic+No-Salt+Seasoning), which might seem like a lot of money, but it's 14.5 ounces — and that's a huge container, about half the size of my head. I've filled and refilled a normal-sized spice shaker three times so far, and the huge container is still 4/5 full.

Hehehehe.
If you're feeling splurge-y sometime, you should get some of these!! I'm SURE you could find them cheaper somewhere in person if you're not wanting the whole set. The asian grocery store I live by sells them for $3 each, and I lovvvveeee the seasoned ones. I put them on everything. Even fries. And salad. lol

American here, what brand should I order?

Mitani?

Edit: Thanks guys, pumped to try this shit! I ended up getting mitani

If any of you want to try what we put on our fries in cajun country, here ya go

Edit 2: this is the more popular brand, though it's technically creole not cajun

The best, most closest thing to replicating they taste of salt, that I’ve ever found is “Table Tasty”. It’s not cheap but it lasts, and is absolutely worth it. I highly encourage all of you to try it out...

Benson's - Table Tasty Salt Substitute - No Potassium Chloride Salt Substitute - No Bitter After Taste - Good Flavor - No Sodium Salt Alternative - New Size 3 oz Bottle With Shaker Top https://www.amazon.com/dp/B006GCMI5Q/ref=cm_sw_r_cp_api_i_AtWRDb428DNYN

I’ve also found that certain amounts of sugar makes some foods taste good, in just a slightly different way. I had a hard time with spaghetti after I had to lose salt, but subbing just a bit of sugar in place of it made it very tasty again. This mainly works for sauces and the sort.

I like to add it to the water I boil the noodle in. Then the flavor seems to get into every single noodle really well. The same can be done with sriracha, or really any sauce.

I also like to add a dash of powdered hondashi to mine. If you don't like fish, you probably shouldn't try this, but man, that stuff is savory!

Also, remember you can buy sesame seeds in bulk in a lot of grocery stores. 1lb of them is a LOT and is much cheaper than buying them on the spice aisle. You can toast them by putting them on a cookie sheet in the oven at 325 for about 5 min. Just keep an eye on them and take them out when they look slightly toasted, then let them cool and store them in something airtight.

There are lots of other different types of Japanese rice toppings depending on what you like. In addition to different flavors of Furikake there's also Shichimi and Gomashio, all fantastic on rice.

>This curry mix is inspired by a healthy home remedy that originated in Vermont, USA, featuring apples and honey

PLEASE tell me where I can buy that S&B Curry Powder. That is the ingredient that makes Japanese curry.

EDIT: Nm, Amazon has it. Never even thought to look lol.

Well, we do ('murica!!), but you can get the stuff I use possibly where you are:

http://www.amazon.com/Kernel-Seasons-Cheddar-Seasoning-Shakers/dp/B000ILK9PM/ref=sr_1_1?ie=UTF8&qid=1414275010&sr=8-1&keywords=kernel%27s+white+cheddar

Worth a look at your local Amazon site!

World's greatest bachelor food: Carroll Shelby's chili mix. You can't go wrong.

I'm going to give you some high protein, no oil, no soy recipes but you'll need to adjust them for no salt, no onion. (Is a salt substitute possible? (haven't used this myself, just has good reviews) Do dried or very well cooked onions work for her, or onion powder, or shallots or leeks?)

These may be highly spiced, but don't need to be spicy-hot at all. They call for onion, just leave it out, or use a bit of onion powder if that works. If you leave out all the salt, I'd increase the other spices and vinegar.

Cumin Infused Veggies and Chickpeas over Quinoa

Lentil Soup

Smokey Apple Baked Beans

Mushroom Lentil Burgers

Burmese Tofu

Peanut butter on whole wheat toast

a pea protein powder to make smoothies, or smoothies w/ oats and flax added

​

Some other places for ideas:

Low FODMAP recipes won't have onion

Fat Free Vegan recipe website and Susan's blog

Nutritarian or SOS-free groups have no salt recipes

Traditionally maybe, but a number of commercial brands list MSG as a separate ingredient, rather than Kombu or other seaweed.

Whether it's seaweed powder or some other form of MSG, I don't think it matters. I think this is much like the "No Nitrates Added" bacon where they add celery powder instead of straight nitrite/nitrate and instead if comes from celery powder.

I am trying to be better about always having this stock on hand: https://www.seriouseats.com/recipes/2013/02/hearty-vegetable-stock-vegan-recipe.html.

This time, I charred some various pho seasonings (onion, ginger, cinnamon, star anise, cloves, corriander, and a tiny bit of fennel), added it to my Instantpot with the stock, some dried shiitakes, sugar, mushroom seasoning, salt, and Golden Mountain sauce. I let that simmer while I was at work, and added the broth to some rice noodles, homemade seitan, and whatever herbs I had around (Thai basil, mint, cilantro), sriracha, and hoisin.

I'm always tinkering with the pho flavorings, and I think this combo was one of the better ones. Next time, I'm going to add some vegan fish sauce to funkify it a bit more. I wasn't very well stocked on my usual pho fixings either, which ended up being a bit disappointing.

This is the shit with popcorn!

I do a combination of Pappy's Seasoning and McCormick's Spicy Montreal Steak Seasoning. Sometimes I'll throw in some extra cayenne pepper - just depends how I feel.

For BBQ sauce, my current favorite is Kinder's. I use to always get the Hot version at Safeway here in CA, but I recently discovered the Extra Hot version at Ralphs over here and it's finally a BBQ sauce that is hot enough for me while retaining the barbecue sauce flavor (compared to other sauces that just have overwhelming burn).

You can probably tell I like spicy foods...

I used this recipe as a guide but I adjusted it for my tastes.

The only thing I put in it other than the salmon, eggs, and almond flour is this.

It has "organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, Organic marjoram, organic coriander, organic cayenne pepper, citric acid and organic rosemary".

It's very tasty. :)

Also I make my own almond flour by throwing some almonds (also from Aldi) in my food processor.

Also, you might want to remove the skin and bones. I don't (the bones are soft and the skin has fat) but some people don't like the texture.

This is the only answer.

Source: I love popcorn. Add some white cheddar popcorn seasoning and you're set.

This is all you really need for Cajun cooking. If you want, I can link you a red beans and rice recipe that I use that everyone I serve it to loves.

I like finding stuff like this online. http://www.amazon.com/Nanami-Togarashi-Assorted-Chili-Pepper/dp/B0002YGSA0

Yeah, I love putting this spice in my ramen.

Other than that, egg is incredible... although it would be difficult to use egg in a cup ramen. If you try it, post about the possibility.

I sometimes use a sweetener that is ginger flavoured. It goes well with a bit of candied ginger. So it's a flavour I like that comes with a decent amount of sugar for 2F.

I use this stuff in place of salt in most recipes. It's good stuff. You can get it at Costco, or for a little more at Amazon.

https://www.amazon.com/Kirkland-Organic-No-Salt-Seasoning-14-5-oz/product-reviews/B002W5SDEQ

Most Japanese people use curry cubes S&B and Vermont curry are the two main brands. I prefer S&B, but both are good. "Hot" is not hot or spicy at all, Japanese food is generally not spicy and their idea of spicy is a lot less than ours.

Here, this will help, too... We put Tajin on everything! Use it in place of the chili powder (though chili is still fine). Cotija cheese can be found at any latino store, and sometimes at international markets. Parmesan isn't that different, so don't fret if you can't find it. Cotija is slightly more mild than parmesan, but definitely in the same family.

currently i live in japan. my local grocery store sells it fresh. also you can buy powered form like a pixie stick. called hon-dashi.

Here's your starter kit:

>https://www.amazon.com/Wabash-Valley-Farms-Whirley-Pop-Stovetop/dp/B00004SU35/ref=sr_1_1?ie=UTF8&qid=1495559034&sr=8-1&keywords=popcorn+popper+stove

>https://www.amazon.com/Gold-Medal-Products-Flavacol-Seasoning/dp/B007HN5KNA/ref=sr_1_2_a_it?ie=UTF8&qid=1495559045&sr=8-2&keywords=popcorn+flavor+salt

>https://www.amazon.com/Natures-Way-Organic-Virgin-Coconut/dp/B00J51RB3E/ref=sr_1_1?ie=UTF8&qid=1495559064&sr=8-1-spons&keywords=coconut+oil&psc=1

>https://www.amazon.com/Snappy-Yellow-Popcorn-4-Pounds/dp/B003832GRQ/ref=sr_1_10_s_it?s=grocery&ie=UTF8&qid=1495559074&sr=1-10&keywords=popcorn

>https://www.amazon.com/Amish-Country-Buttery-Popcorn-Topping/dp/B00AX6JGI8/ref=sr_1_4_a_it?ie=UTF8&qid=1495559107&sr=8-4&keywords=popcorn+topping+butter

You only need a little bit of salt at a time, so that'll last you years. I like the Orville popcorn topping, but couldn't find it cheap on Amazon. Anyways, this is a good set so you don't have gallons of stuff in your house, but still get authentic movie theater taste.

My wife used to eat 4 eggs a day before we switched, so she gets it. Anyway, she loves this salt. It has the sulfur taste you need. Just put it on food, tofu scramble, etc, AFTER the food is done cooking because the sulfur taste does cook out of it.

mortens lite salt... you can make your own gatorade with crystal lite packets. it is perfect because you are deficient for potassium on keto and you are not going to find an effective potassium supplement as it can kill you if abused so they ban it out right but allow it for low sodium diets aka lite salt.... also has calcium, sodium and magnesium, good balance 1/4 teaspoon once or twice a day depending on exercise should do you <fine>(https://www.amazon.com/Morton-Salt-Lite-Less-Sodium/dp/B071VRKP4C/ref=sr_1_2_a_it?ie=UTF8&qid=1549423092&sr=8-2&keywords=morton+lite+salt)

I like to sprinkle a little Tajin Fruit and Snack Seasoning on it as well.

Give this stuff a try. Fantastic on tri tip. They have a reduced sodium version also (blue cap rather than red).

Ok, I'm currently the ginger queen, so let me advise you. Ginger ale has almost no real ginger in it, so it won't help much. Look for "ginger beer" (it's nonalcoholic) at your fancy grocery store. My MIL sent me a huge bag of ginger chews Gin Gins that have been wonderful. And, when I'm really desperate, I have this hot ginger drink called instant ginger honey crystals. It's super spicy, but always works for me.

This stuff is great! No onion OR garlic!

If you're going shopping for rice vinegar anyway, look for furikake, it'll make your rice taste even better.

Flavors to watch out for... these are the common kinds but I'd avoid the seaweed only ("Nori Komi"), the wasabi, and the shrimp ("Ebi Fumi"). I wouldn't usually get the salmon one either but it might complement your salmon sushi. The other ones should be good. Also, look for "made in Japan" because a lot of the cheaper furikakes are not made in Japan and don't taste as good. Oh, and that Amazon link is ridiculously expensive, usually they're like $4-7 a bottle in Asian supermarkets.

I've never seen dashi sold in cans like chicken stock so you may have been too specific in what you asked for. The markets should carry what you need to make it from scratch (fish flakes and seaweed) and they'll have the instant granules. The instant really isn't bad at all.

Pop your popcorn then sprinkle this: https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder/dp/B00JV9VT9C

Note, does not need to be relegated to Bills games, can be enjoyed anytime you have popcorn.

Feel better soon! Next time you're up to shopping (or ordering online) I like this honey ginger tea for a sore throat. Also, I got a the same tea pot last Christmas.

you could try honeyed ginger crystals! they are also basically black magic for nausea. i get them at a local asian market. you just mix it in hot water for tea or cold water for a nice refreshing drink. here is a link; http://www.amazon.com/Instant-Ginger-Honey-Crystals-Pack/dp/B002SWB73C

Good deal. I'll have to try it out. I take it that one would find the S&B curry powder in a specialty store? $8 sounds expensive online.

Sushi/rice seasoning. It’s fucking awesome.

Nori Fume Furikake Rice Seasoning - 1.7 oz https://www.amazon.com/dp/B00290NPTM/ref=cm_sw_r_cp_api_i_3JjnDbM9TN1W1

If you have any sort of desire for an eggy taste, I’d recommend this stuff

If you like salt/papper on rice, I have some news for you:

try furikake instead. Furikake is a seasoning made for rice.

I say skip the mayo. Do a ponzu vinaigrette with fish sauce and sugar like someone else above suggested. with chilis, green onions and maybe sesame seeds and or furikake

​

I did a mayo-less potato salad recently and it was a hit.

​

Heres the pic of my potato salad

There's always stuff like this:

https://www.amazon.com/Nori-Fume-Furikake-Rice-Seasoning/dp/B00290NPTM

I like this one too for the office. I use about a tsp of the granules for about 12 oz water then miso paste to taste.

Cross Post from /r/food

Figured you guys might like this as well.


Ingredients

Not pictured: enoki mushrooms, green onions

Pork Recipe from Serious Eats

Egg Recipe also from Serious Eats

I boiled about 1 Cup water, added 2/3 cup beef stock and turned the stove down a bit to maintain a small simmer. Added cubed firm tofu and a handful of enoki. Added a pinch of this and a dash of soy sauce. Let this simmer on the stove for about a minute, then added the packet of Ramen noodles. After the noodle softens (about a minute), stir in 1 tbsp of miso paste. Simmer for 1 more minute and transfer to bowl. Immediately dunk in the 2 halves of soft boiled eggs and slices of pork to let them heat up a bit.

Top with chopped up spring onions and sriracha.

All this is missing is a few servings of vegetables, which is what salads are for.

I can seriously eat this every day.

I eat (non-instant) ramen for lunch that I cook in the microwave. I keep roasted seaweed, dried shiitake mushrooms, S&B chili powder, tiny dried shrimp, and dried fried onions in the cupboard at work to add a little kick to my ramen. I'm sure adding any of these ingredients will make your ramen tastier.

Have you ever heard of Rice Seasonings? I haven't had a flavor I don't like from these guys. Probably available at your local asian food store, possibly even at your local safeway/kroger/whathaveyou. As long as you're cool with the taste of nori, you should pick up a jar and try it out.

You don't even need to heat it, just equal parts in a bowl and stir until the sugar dissolves.

If you're really into rice dishes look into Furikake seasoning, it works on noodles and potatoes and all kinds of stuff too! It'll probably be a little cheaper if you look at an Asian grocery but Amazons price isn't terrible for an 8pack.

Listen, I feel like I'm sticking my neck out here a little bit, but if your your etouffe is lacking something that you can't put your finger on, slip some Tony's in there.

It's on Amazon

https://www.amazon.com/Tony-Chacheres-Seasoning-Creole-17/dp/B001ASC022/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&refRID=HF1JJ79G60DS10MZD7EA&th=1

Wait... you havent tried Samyang 2x Spicy chicken ramen? You will shit your pants it's so spicy

Edit: It's also very tasty.

2nd Edit: Also This stuff is excellent.

For seasonings, you can't go wrong with having the following:

• Sriracha Sauce
  
• Nanami Togarashi Seasoning
  
• La-Yu Chili Oil

Vermont Curry?

Japan, you are truly bizarre.

Benson's - Table Tasty Salt Substitute - No Potassium Chloride Salt Substitute - No Bitter After Taste - Good Flavor - No Sodium Salt Alternative - New Size 3 oz Bottle With Shaker Top https://www.amazon.com/dp/B006GCMI5Q/ref=cm_sw_r_cp_api_i_jAE7Cb9T7DC8B

It's awesome.

This is the one I use

It's called Nanami Togarashi. A "spicy powdered assortment of dried chil peppers and other seasonings" (typically served alongisde Japanese ramen)

http://www.amazon.com/Carroll-Shelbys-Original-Texas-4-Ounce/dp/B000H23Z1C

i used to live on the central coast and i don't remember pappy's. that being said, it can be had online
https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ

Red Hot Seasoning Franks Powder https://www.amazon.com/dp/B00JV9VT9C/ref=cm_sw_r_cp_apa_i_xswKDbX8G7J9B

You might try putting the Costco 21 ingredient seasoning in a grinder. It has fairly large bits.

Edit: I tried linking just the photo... That's not the price they have at costco.

not a condiment but an essentaly cooking ingredient.
Mushroom seasoning.
http://www.amazon.com/All-Natural-Mushroom-Seasoning-17-11oz/dp/B004LAXGGU#

Add white cheddar seasoning.

Micheladas:

• Lime
  
• Salt
  
• Jugo Maggi
  
• Salsa Inglesa
  
• Tajín or some Tabasco Sauce
  
• Beer

http://www.amazon.com/Red-Hot-Seasoning-Franks-Powder/dp/B00JV9VT9C

Here, now the popcorn won't have wet spots.

miso.... you need Miso Paste, Bonito stock(you can make it yourself with bonito flakes, but this is faster.), and optionally Wakame Seaweed.

It's also called kala namak or black salt and it's used in Indian cuisine a lot. You could try looking for it at an Indian grocery. I just ordered a pound of it from Amazon!

Pappys! http://www.amazon.com/gp/aw/d/B002ODE1PQ/ref=mp_s_a_1_1?qid=1449688799&sr=8-1&pi=AC_SX110_SY165_QL70&keywords=pappys+seasoning

I need to try peppermint, too! I haven't found a plain ginger tea but I just got a couple new ones to try with ginger in it (Ginger green tea with lemon and the other is black tea, ginger, peach.) Someone sent me a couple of these to try but I'm saving them up for when I feel really awful. I'm all about the herbal remedies and tea for dealing with things. lol

I use this to help fight of that nauseous feeling https://www.amazon.com/Prince-Peace-Instant-Ginger-Crystals/dp/B002SWB73C


It's very potent so i only use maybe 1/5 of a bag maybe 1/10th. Try making it a little thinner next time.

Even Asians get bored with plain rice

https://www.amazon.com/Rice-Seasoning-Furikake-Variety-Set/dp/B00A6ID6MU

Miso Garlic Chicken with flavored rice:

4 Boneless Chicken Breast

2 tablespoons cup miso paste (I usually use red)

1 teaspoon sesame oil

1 teaspoon crushed ginger (adjust to flavor)

1 teaspoon crushed garlic (adjust to flavor)

1/4 teaspoon Japanese 7 spice (Adjust to flavor)


Cut the chicken breast into strips. Mix all the marinade ingredients together until it has an even consistency. Coat the chicken in the marinade and let sit for approximately 30 minutes. Preheat oven to 450. Stick the chicken in there for about 20 minutes (depending on how good your oven is at keeping even temperature).

Serve with rice and a side salad with ginger dressing.

Make it at home.

Coconut oil. Tablespoon or so of butter. Tablespoon of Flavocol. http://www.amazon.com/dp/B007HN5KNA/ref=cm_sw_r_udp_awd_P5GUtb02B5TFD

Sprinkle flavacol as salt. Melt some fake butter. Boom

https://www.amazon.com/Tony-Chacheres-Seasoning-Creole-17/dp/B001ASC022/ref=sr_1_8_s_it?s=grocery&ie=UTF8&qid=1503065608&sr=1-8&keywords=cajun+seasoning

Cajun seasoning is my go to. This is a good brand, but a bad price.