Reddit mentions: The best mixed spices & seasonings
We found 964 Reddit comments discussing the best mixed spices & seasonings. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 497 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. Tajín Clásico Seasoning 5 oz
- FLAVORFUL INGREDIENTS: Tajin Clasico Seasoning is made from a unique blend of 100% natural chili peppers, lime, and sea salt that brings out the flavor of your favorite foods, fruits and veggies
- A UNIQUE ZING TO YOUR FOOD: Add the perfect balance of zing to your favorite food with Tajin Clasico Seasoning. A dash, sprinkle, or dredge is all you need to enhance the flavor of a snack, drink, or dish
- SEASONING FOR ALL KINDS OF DISHES: You can try this Tajin chili seasoning with fruits and veggies, salads, popcorn, even drinks and frozen bars. Use as a taco seasoning or as part of your marinade or rub for meats, poultry, and fish for more flavor
- ADDS FLAVORFUL HEAT: No need to worry about the heat from this Tajin chili seasoning because our blend ensures that the sensation will be more flavorful rather than hot
- GLUTEN-FREE: Tajin seasoning is free from allergens such as milk, seafood, soy, wheat, egg, and nuts. No artificial colors or flavors added. Comes in one convenient 5oz bottle with a flip-top opening
Features:
Specs:
Height | 10 Inches |
Length | 10 Inches |
Number of items | 1 |
Release date | April 2022 |
Size | 5 Ounce (Pack of 1) |
Weight | 0.3125 Pounds |
Width | 0.01 Inches |
2. Tony Chachere's Original Creole Seasoning, 8 oz
- Blend of flavorful spices
- Enhances the flavor of meats, seafood, poultry, vegetables, eggs, soups, stews and salads, even barbecue and French fries
- Use it anytime or anywhere
- Blend of flavorful spices
- Enhances the flavor of meats, seafood, poultry, vegetables, eggs, soups, stews and salads, even barbecue and French fries
- Use it anytime or anywhere
Features:
Specs:
Color | Natural Color |
Height | 4.4 Inches |
Length | 2.6 Inches |
Number of items | 1 |
Release date | September 2014 |
Size | 8 Ounce (Pack of 1) |
Weight | 0.5 Pounds |
Width | 2.6 Inches |
3. Golden Mountain Seasoning Sauce, 20 Ounce
- Ingredients: Soy bean sauce (Protein 16%), water, sugar, salt, add food enhancer (Disodium-5 Inosinate and Disodium-5 Guanylate). Contains soy bean, wheat flour.
- Each unit count: 20.0
- Package Weight: 1.089 kilograms
- Package Dimensions: 8.636 L x 27.178 H x 8.89 W (centimeters)
Features:
Specs:
Height | 2.8740157451 Inches |
Length | 2.8740157451 Inches |
Number of items | 1 |
Release date | October 2013 |
Size | 25 Fl Oz (Pack of 1) |
Weight | 1.25 Pounds |
Width | 10.236220462 Inches |
4. 6 Pack Cincinnati Chili Mix Packets
- fun to eat!
- easy to make!
Features:
Specs:
Color | Original Version |
Size | 2.25 Ounce (Pack of 6) |
5. Carolina Reaper Chili Pepper Powder Wicked Tickle Wicked Reaper World's Hottest Chili Pepper
- Carolina Reaper Chili Powder 2 oz
- World's Hottest Chili Pepper Powder
- World's Hottest Spice Extreme Heat
- Wicked Tickle Reaper Chili Pepper Powder
- Over 2,000,000 Scoville Heat Units
Features:
Specs:
Color | Red |
Height | 4 Inches |
Length | 1.75 Inches |
Number of items | 1 |
Size | 2 Ounce (Pack of 1) |
Weight | 0.09375 Pounds |
Width | 1.75 Inches |
6. Po Lo Ku All Natural Mushroom Seasoning (17.11oz)
Tasty Mushroom Veggie Flavored Bouillon One Of The Best Cooking Seasonings Made From Premium MushroomsAn Instant, Hearty Broth Great For Soups, Seasoning And MarinadesA Delicious Seasoning For Vegetables, Pasta, Tofu, Yogurt, Grains And Beans100% Vegetarian Food, High In Calcium And Vitamin B, Chole...
7. S&B Curry Powder, Oriental, 3 oz
- Product of Japan
- The package length of the product is 6 inches
- The package width of the product is 5 inches
- The package height of the product is 4 inches
Features:
Specs:
Height | 4.399606299 Inches |
Length | 2.9 Inches |
Number of items | 1 |
Release date | April 2006 |
Size | 3 Ounce (Pack of 1) |
Weight | 0.1875 Pounds |
Width | 2.9 Inches |
8. Nagano White Miso Paste 2.2 Lb.
2.2 lbThis item is perishable and requires expedited shipping and handling. Expedited charges will be calculated at check out.
Specs:
Size | 35.2 Ounce (Pack of 1) |
9. Carroll Shelby's Original Texas Chili Kit, 4-Ounce Boxes (Pack of 12)
- Pack of 12, 4-ounce box (total of 48 ounces)
- original Texas brand
- Fix it mild, fix it hot
Features:
Specs:
Number of items | 12 |
Release date | July 2006 |
Size | 4 Ounce (Pack of 12) |
Weight | 48 ounces |
10. Red Hot Seasoning Franks Powder
- 10.76 oz Red Hot Seasoning Franks Powder (Pack of 1)
Features:
Specs:
11. House Foods Vermont Curry, Mild, 8.1-Ounce Boxes (Pack of 10)
Pack of ten 8.1 ounce boxesJapan's #1 Curry BrandApples and Honey give the curry a mild taste; Great for the entire familyThis curry mix is inspired by a healthy home remedy that originated in Vermont, USA, featuring apples and honeyConcentrated for maximum flavor; Made even more flavorful and compa...
Specs:
Number of items | 10 |
Size | 8.1 Ounce (Pack of 10) |
Weight | 176 ounces |
12. Nori Fume Furikake Rice Seasoning - 1.7 oz (1.7 oz)
- Rice seasoning
- Form of granule
Features:
Specs:
Color | Basic |
Number of items | 1 |
Size | 1.7 Ounce (Pack of 1) |
13. Tajín Clásico Seasoning 14 oz
- FLAVORFUL INGREDIENTS: Tajin Clasico Seasoning is made from a unique blend of 100% natural chili peppers, lime, and sea salt that brings out the flavor of your favorite foods, fruits and veggies
- A UNIQUE ZING TO YOUR FOOD: Add the perfect balance of zing to your favorite food with Tajin Clasico Seasoning. A dash, sprinkle, or dredge is all you need to enhance the flavor of a snack, drink, or dish
- SEASONING FOR ALL KINDS OF DISHES: You can try this Tajin chili seasoning with fruits and veggies, salads, popcorn, frozen bars, and even your favorite drinks. Use as a taco seasoning or as part of your marinade or rub for meats, poultry, and seafood for more flavor
- ADDS FLAVORFUL HEAT: No need to worry about the heat from this Tajin chili seasoning because our blend ensures that the sensation will be more flavorful rather than hot
- GLUTEN-FREE: Tajin seasoning is free from allergens such as milk, seafood, soy, wheat, egg, and nuts. No artificial colors or flavors added. Comes in a convenient bottle with a flip-top opening
Features:
Specs:
Color | Orange |
Height | 3.93700787 Inches |
Length | 3.93700787 Inches |
Number of items | 1 |
Release date | April 2022 |
Size | 14 Ounce (Pack of 1) |
Weight | 0.875 Pounds |
Width | 3.93700787 Inches |
14. Pappy's Choice Seasonings - Original. Perfect for bbq and smoked brisket, steak, beef, chicken, fajita, hogs, rib, seafood, bagel, popcorn, jerk, pizza and more.
- ✔️ California's Legendary Seasoning Blends. West Coast's most popular seasoning blend for Santa Maria style trip-tips. The choice of professionals, restaurants chefs, barbecue joints and families for over 30 years.
- ✔️ Our high grade spices and premium quality fresh ingredients are sourced from all over the world, and are carefully combined in over a dozen different savory blends. Guaranteed give any dish a mouth-watering smell and absolutely delicious taste, our spice mixes will make your dishes the talk of your family and friends.
- ✔️ Use it on ribs, brisket, burnt ends, pulled pork, shoulder, meat, poultry, shrimp, salmon, pork butt/ chop/ cutlets, crab, sausage, pastrami, turkey, fish, venison, filet, crayfish, buffalo wings, burger, barbacoa, veal, cod, fillet, carnitas, wild game meat, prime rib, brats, lamb, boneless, tri tips, frog legs, crabs, beef, chicken, steaks, hamburgers and more!
- ✔️ Also great on corn a cob, pasta, peanuts, melting pots, gyros, vegetables, spaghetti, chili, gumbo, salads, souvlaki, slow cooker meals, dressings, mushrooms, sunflower seeds, soups, creams, poke, burritos, quesadillas, eggs, rotisserie meats, schwarma, chips, french fries, dips, stews, bloody marys, tacos, hot dogs, tofu, rice and just about everything!
- ✔️ Experience a 30 year Californian tradition and try all seasoning blends, sauces and marinades. All Pappy's Fine Foods products are guaranteed to satisfy you completely or we'll give your money back, no questions asked!
Features:
Specs:
Size | 2 Pound (Pack of 1) |
15. Tony Chacheres Seasoning Creole, 17 oz
Blend of flavorful spicesEnhances the flavor of meats, seafood, poultry, vegetables, eggs, soups, stews and salads, even barbecue and French friesUse it anytime or anywhere17 oz.
Specs:
Height | 3 Inches |
Length | 6 Inches |
Number of items | 1 |
Release date | September 2017 |
Size | 1.06 Pound (Pack of 1) |
Weight | 1.0625 Pounds |
Width | 3 Inches |
16. Rice Seasoning Furikake 8 Variety Furikake Set
1 Pack of Each Flavor (Total 8 Bottle)1 Pack of Variety 8 Bottle SetSalmon / Nori Komi / Noritamago / Seto Fumi / Shiso Fumi / Ebi Fumi / Wasabi / Katsuo
Specs:
Size | 8 Piece Assortment |
Weight | 4.3 pounds |
17. Bear Creek Soup Mix, Darn Good Chili, 9.8 Ounce (Pack of 6)
This favorite Bear Creek soup tastes like it simmered for hours not minutes.A delicious blend of spices and three kinds of beans.Try adding ground beef and chili powder.Easy to prepare mix, just add water and tomato paste.Bring home a little comfort
Specs:
Height | 5.7 Inches |
Length | 10.5 Inches |
Number of items | 6 |
Release date | July 2006 |
Size | 9.8 Ounce (Pack of 6) |
Weight | 3.68 Pounds |
Width | 9 Inches |
18. Slap Ya Mama All Natural Cajun Seasoning from Louisiana, Original Blend, MSG Free and Kosher, 8 Ounce Can
- Classic original seasoning: Slap Ya Mama's unique blend of Cajun seasonings & spices bring any dish to life with amazing flavors. Remember, if you can eat it you can "slap" it!
- Versatile and easy to use: Not too spicy and full of flavor, this mix can be used on any dish. Use as a rub for grilling, smoking, or frying. Add Cajun flavor to jambalaya, gumbo, etouffee, shrimp and crawfish. Even add some spice to your Bloody Mary or beer!
- All natural: This product is all natural, MSG free, and kosher
- Ingredients: Salt, Red Pepper, Black Pepper, Garlic
- From our family to yours: Slap Ya Mama has been crafting top of the line quality cajun seasonings and recipes from Ville Platte, Louisiana for decades
Features:
Specs:
Color | Multicolour |
Height | 1.968503935 Inches |
Length | 1.181102361 Inches |
Number of items | 1 |
Release date | February 2019 |
Size | 8 Ounce (Pack of 1) |
Weight | 0.5 Pounds |
Width | 1.181102361 Inches |
19. Plowboys Yardbird Rub 14 oz
- Number of Servings per Package: 392
- Container Size: 14 oz.
- Flavor: BBQ
Features:
Specs:
Height | 6 Inches |
Length | 2.8 Inches |
Number of items | 1 |
Size | 14 Ounce (Pack of 1) |
Weight | 0.9 Pounds |
Width | 2.8 Inches |
20. NOH Chinese Barbecue (Char Siu), 2.5-Ounce Packet, (Pack of 12)
- Made in Hawaii
- Just add water
- Authentic Chinese marinate for pork or chicken
- 2 calories from fat; No MSG
Features:
Specs:
Height | 1.9 Inches |
Length | 6.9 Inches |
Number of items | 12 |
Release date | September 2006 |
Size | 2.5 Ounce (Pack of 12) |
Weight | 30 ounces |
Width | 4.9 Inches |
🎓 Reddit experts on mixed spices & seasonings
The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where mixed spices & seasonings are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
I do! I was born into a family that owned a Thai restaurant, which I took over from age 18 to 27, and I’ve also a total whore for Asian cuisine so I can definitely help with soy sauce suggestions!
So here’s a great tip: you should have at least two different kinds of soy sauce including a light soy sauce and a dark one, with perhaps two or three additional kinds of specialty soy-based seasoning sauces. While that sounds like a lot, generally soy sauce is an inexpensive ingredient, even for more high-quality brands, and a bottle will last you for ages. I’ll give you a few recommendations for each category. As a side note these are Amazon links, but if you have access to an Asian grocery store then I absolutely suggest buying them there instead as you would save at least 50% off the prices.
Light Soy Sauce: this is your workaday soy sauce, the kind you would add savory saltiness to stir-fries or dip your sushi in.
Pearl River Bridge Golden Label Superior Light Soy Sauce - is a great standby favorite of Asian chefs the world over, especially in the seafood palaces of Hong Kong. It’s less jarringly salty than say a Kikkoman, with more complexity. Pearl River Bridge is a really well-respected brand of Asian condiments, generally all of their products will be either good to excellent. Note that they produce two different varieties of light soy sauce, the “Superior” and the “Golden Label” - always go for the Golden Label, it’s just better in every way than the “Superior”.
The second light soy sauce I’d recommend is San-J Tamari - which is made wholly of soybeans without any wheat. While this is good news for anyone with gluten sensitivity issues, the flavor has a more pronounced umami because of it.
Dark Soy Sauce: think of dark soy sauce as a soy balsamic vinegar - it’s a highly-concentrated, almost syrupy sauce that also has a bit of sugar for a hint of sweetness. It is ideal for marinades, salad dressings, glazes, I’ve even used it in desserts!
[Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce](16.9 oz. https://www.amazon.com/dp/B01M6A03MU/ref=cm_sw_r_cp_api_i_ImLPDbGVGZ3K0) - is an umami bomb to your tastebuds, rich with portobello mushroom notes and a perfect accompaniment to red meat dishes like wok-seared ribeye with gai lan aka Chinese broccoli.
Healthy Boy Thai Sweet Soy Sauce White Label - as thick as molasses, this sweet soy is essential in traditional Thai noodle dishes like ผัดซีอิ้ว (pad see iew) and is also good when you want to add a little savoriness to sweet recipes. I once made sweet soy brownies with a healthy dollop of this and they were utterly fantastic.
Miscellaneous Soy Sauces: these are usually different varieties of flavored soy sauces from around Asia.
SHIMOUSA PONZU - ponzu is a mixture of soy sauce and yuzu, which is the juice of a Japanese citrus fruit. This bright sauce adds a lemony kick to salad dressings and jazzes up seafood. Try it as a marinade for salmon crudo or as a dipping sauce for your favorite sashimi.
Golden Mountain Seasoning Sauce - oh my god do I love this stuff, it tastes like my childhood as my Dad would always cook my favorite meal (pineapple fried rice with shrimp, chicken, veggies and cashews) with this sauce. It’s a soy sauce with a very distinctive tangy kick, and I use it in everything from fried rices, eggs, soups, noodles, stir-frys, you name it. Everyone I have sample this wonderful sauce ends up being addicted!
I skipped over a lot of stuff, like the recent rise in artisanal soy sauces, many of which are even aged in barrels! But I think that this is a good start for someone who wants to explore beyond the disposable packets they get from the takeaway place. Let me know if you have any more questions! (Or if you want a recommendation for fish sauces, because I could literally write monographs on the subject!)
Since you like Cha Baa Thai you can try either Talay Thai [Dartmouth & Halifax] or Modern Orchid [Dartmouth] I typically get the cashew chicken with spring rolls but get what ya like.
Mic Mac Tavern [Dartmouth] - was always my staple but I find they increased the prices and the novelty wore off for me lately as it's no longer the hidden gem. (it's always busy), specialties include steak, ribs, lobster, beef melt, etc.
Tareks - [Halifax] Now I haven't been here in a while (hope you like garlic)
Rudy's [Halifax] - this is only open Monday - Friday from like 7am till like 3pm or so, but the best breakfast/lunch, feels like home cooked meals and family serving ya.
Sassy Pizza [Dartmouth] - Great pizza with doe boys..
Mary Browns [Chain all over HRM] - Fast food but the chicken is usually always pretty solid.
Baton Rouge [Halifax] - Fridays they have a 10$ rib deal with fries, best deal over all. Not sure if I recommend anything else, that's all I've ever eaten. Best non-smoked ribs in the city. If you want the best smoked ribs my restaurant isn't opened yet.
You mentioned your from the 'South' I'm not sure what south that is, but I got this cajun spice called 'slap your mama' make some homefries/hashbrowns and put that stuff on it, I never make hashbrowns without it. https://www.amazon.ca/Walker-Sons-Cajun-Seasoning-8-Ounce/dp/B007TSL7J4 best cajun stuff around, I haven't tried the 'Hot' but this stuff makes the corner of your lips tingle. (it is a bit salty, but keep that in mind)
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
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.
I usually pre portion out all my "campus food" on Sundays so I can have it ready to go in the mornings to stay on campus all day. So, basically, tupperware. This might be way too much information...
I start my day with a shake from a powder, almond milk, and water. If I've worked out, I use this. I get the vanilla one, which I think tastes great and it's GF, SF, DF. If I don't work out I use something with soy in it that's lower cal. The shakes keep me full for about two hours.
Mid morning snack: I buy the ground turkey in tubes and make my own turkey sausage using this recipe minus the marjoram because I don't know what that is... I double the recipe and freeze most of it so I have enough for awhile.
If that seems like too much work, (it's a lot of work but hot damn, so worth it, I promise) You can just do bacon in the oven and portion it out and freeze it. Or you could hard boil eggs and portion those out too.
I do a big batch of frozen mixed veggies that I cook stove-top with some olive oil and Tony's. Gotta get those veggies in! I portion those out in baggies and freeze some.
I eat a lot of deli meat, which you can roll up and eat by itself or cut up and eat over salad.
I portion out my carrots in advance and put some store bought hummus into the tiny little tupperware. If you don't like hummus you could do salsa or peanut butter.
I personally don't eat beans. But if you do, black beans are your friend! You can flavor them with a taco seasoning packet and put them on corn tortillas with veggies. Minimal effort and delicious.
I don't eat a lot of carbs, but if you do, don't forget about rice, baked potatoes, and sweet potatoes. All are easily portable and pretty damn good. I know there are good GF breads, but all the ones I've tried have been extremely unsatisfying, so I tend to stay away from those products and try to eat less processed stuff.
I usually eat a GF protein bar too. But I guess a lot of those have soy. These are great. They're in the cereal isle for me. Lately I've been eating Quest bars like crazy.
I also end up throwing a banana and an apple in my bag too. I try to eat every two hours, so this way I have 100-200 calories every two hours. I can easily bring enough food for me to comfortably stay on campus for 12 hours.
Almost forgot! My lazy AF lunch: A packet of Starkist tuna and an avacado. Just gotta run a knife around the avacado and baggie it before you leave the house. (Slice but don't pull it apart so it won't brown) Just bring a tupperware, mash the avacado with the tuna until it looks like one nasty blob of grey, and it's honestly really really good. Tons of protein to keep you satiated. Salt and pepper makes it even better. Throw it on a corn tortilla, eat with tortilla chips, or just with a fork.
If you like Thai food, pick up some Golden Mountain sauce. You could always mix brown sugar with a light soy sauce in a pinch, but I like having the real deal on hand.
I love (spicy) banana ketchup on all kinds of stuff, especially non-asian food (my favorite is breakfast street tacos with spicy banana ketchup). nom nom nom
Filipino spicy vinegar is also one that I buy a lot of because it lasts forever. It's great for dipping and marinades or using in place of rice vinegar to spice up a dish.
For hot sauces, I always have sambal oelek or chili garlic at the table. Both are also great for cooking/marinades.
If you can find it for cheap, pre-made bulgogi sauce is great for when you need to whip up a large/fast/delicious meal for friends.
Find someone to teach you the basics of preparing food. Mom, dad, grandma whoever. Tell them you need to learn the basics. How to know when stuffs done, how to cut up the food etc.
A simple, easy meal to make is to just cut up a bunch of veggies, put them in a skillet with some meat and fry it up. Just the other day I made a meal by chopping up some potatoes, red peppers, onions and bratwurst. Seasoned it with a bit of this stuff and it came out great. Easy and fairly quick.
Another good option is eggs. I know you said you aren't in to breakfast, but there's no reason you can't have eggs for dinner. Learn to make scrambled eggs, add in some minced peppers or onions and cheese for flavor.
Canned soup is a good one too.
I will note though. Almost any time you fry something in a skillet you need to have some kind of oil on the skillet (butter, vegetable oil etc.), keeps the food from sticking and burning at the bottom.
Seasoning might seem like an unnecessary expense to someone like you with such a small budget, but trust me, a little bit of seasoning can make a mediocre meal a great one, and if you are conservative with it a small amount can last for a long time. Salt and pepper are oblivious but that stuff I linked too up there is great imo and you can put it on almost anything, Mac and cheese, burgers, eggs, pasta pretty much anything you might put salt and pepper on, it's a good option for a beginner.
I'm currently in love with a super simple combination I just came upon:
1/2 sweet potato
1 cup chili
1 oz lite mexican blend cheese
Bake sweet potato for 45 minutes at 375 degrees. I've been using 'Darn Good' Chili mix, which comes to 140 calories per cup prepared. Smother sweet potato half with chili and top with cheese (found at Trader Joe's).
Total calories: 343 if using ~5oz sweet potato per serving
Like I said, not super fancy or inventive, but the sweet potato gives it a great flavor that I wouldn't have originally considered to try and it's super filling!
I use this Creole Seasoning and totally love it, though it makes things a bit on the salty side unless you're careful about quantity. I usually give a generous coating on both sides of the breast, sear each breast for 6 minutes on just one side, then pop them in a baking dish in the oven. Super easy and tastes great, been doing this for a few weeks now.
Other things I've done include curry spices (you can look up recipes/rations or just do like I do and wing it and hope for the best), fresh cilantro, also cook down a bunch of onions with some garlic and then cook the chicken with the browned onions, you can also get "poultry seasoning" mixes that have various herbs with garlic and onion powder. Fresh herbs are great, they tend to be cheap at ethnic markets (hipanic, asian) when they are otherwise pretty pricey for a tiny bunch. I always go for cilantro but thyme and rosemary are amazing with chicken.
Yes, it is a delicious soda. It is made with natural sugar, so it tastes better. The tamarind is kinda mellow sweet, and I love the lime.
And as far as the chili powder on the lollipop, in Mexico it is common to eat chili powder on fruits. It isn't hot at all, more like a paprika hot. I buy Tajin powder and use it on damned near everything. Especially grilling meats. It is designed just for fruit though. Chili, lime, and salt powder. Delicious.
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.
I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.
EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D
I'm not exactly a gourmet cook but that slow cooker makes me seem like a pro. Use mixes like Bear Creek "doctor them up a little" and you will be amazed with the awesome meals you can create.
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.
I like to do asian style. I season the belly with char sui rub (make your own or something like this), bag it and let it sit for at least a day in the fridge. At this point you can as well freeze so it can be dropped directly in a bath at a later date.
I then do either 68C/154F for 36 hours or if I have less time 70C/158F for 16 hours. The longer one has better texture but it is a small difference.
Then cooled, pressed, and cut into 2"x2" squares. Then brushed in char sui sauce that is slightly thinned with rice wine vinegar and put under a very hot grill (broiler) to caramelize the sauce, turning so all sides are crispy.
Serve with rice, stir fried bok choi, and quick pickled cucumbers to cut through the richness.
As mentioned by someone else also save some for the Kenji porchetta recipe as that is also very good. Also the chinese steamed buns (also a SE recipe) are good if you can get the buns from an asian market.
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 make my fried rice with leftovers. it is awesome.
here is what i do.
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)
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.
This isn't really a recipe, but sometimes my family members just send me these packets, and I mix it into vegan "ground beef" crumbles with a bit of tomato paste and perhaps some veggie broth and let it simmer for a while. The packets are pretty salty, though, just so you know. The packet has some suggestions for proportions as well. Sometimes I mix in some beans too!
One other thing that I've done to mix it up and make it a bit healthier was eating the chili with spaghetti squash instead of spaghetti. Obviously, empty carbs are tastier, but it was fun to try out and mix it up :)
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.
I can find Bear Creek Darn Good Chili at my local Kroger-owned grocery store. It takes some simmering so it takes a while, and I add some sun dried tomatoes in place of a can of tomato paste.
If you have two pots you can do instant mashed potatoes and Stove Top stuffing as a meal.
Often the issue is getting enough fat content into whatever you're eating. So carrying a small amount of olive oil or ghee (clarified butter that doesn't have to be refrigerated, available at Indian grocery stores) to mix in with your entree can help a lot.
And for breakfast, you can do either oatmeal or GrapeNuts (for a nice crunch, remember to sweeten it a little) but you should definitely mix it with powdered whole milk, which is a little hard to find. I usually get it at a Mexican grocery store, but last time, I tried Peak that I ordered from Amazon and really liked it.
In any case, I like to measure the stuff out into ziplock bags (and maybe Sharpie the instructions onto the bag) because the off-the-shelf packaging seems ridiculously bulky (and likely isn't in the proportions you need).
My wife and I lived a few different places on the west coast while she did travel nursing for a year. I had my mom ship me packets of Cincinnati recipe chili seasoning and would make my own. It's a super easy recipe and it makes your whole place smell like Cincy style chili which is awesome.
6 Pack Cincinnati Chili Mix Packets https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_cp_apa_i_0vfCCbQ789WDT
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 don’t think there’s one right way to make it. Yours sounds interesting, but looks like it may come out too saucy or wet? Here’s my interpretation of it.
Same way as yours just no paste, no coconut milk, no garlic. Use Madra’s Curry Powder, with oyster sauce, some “mountain sauce” and fish sauce, and a little sweet soy for, well sweetness. I like to add an egg to it as well.
Madra’s Curry Powder
Mountain Sauce
Sweet Soy Sauce
Personally, I tend to cook Pork Spare Ribs when I do ribs and use only a dry rub as far as seasoning. The rub is one I bought from a local store, but you can find it on Amazon. It's called Plowboys BBQ Yardbird Rub (http://amzn.com/B002TT46DM). I would also research the 3-2-1 method if you choose to do Spare Ribs.
Regardless of it all, as previously said, do what you enjoy eating. You're the best judge of it.
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.
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_XyhKAbK853KFB
I put this on everything, but I highly recommend trying it on veggies. Brussels, green beans, asparagus - all are really well complimented with it. Despite being “Cajun” it’s not as spicy as it is flavorful.
I put it on everything (instead of salt).
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.
Agree with using reaper powder, but this is way more for your money. Amazon lists it as 1.5 oz but it’s actually two and is very hot and very versatile. Just be careful, it is super fine (do not try to smell it).
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
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.
I do thin sliced avocado on top of the mayo. I always debate putting lettuce on a sandwich because of the barrier effect. Sometimes the mayo to tomato to avocado to cheese rainbow is pretty delicious.
How do you feel about multiple meats?
Also [this](http://www.amazon.com/Tajin-Fruit-Snack-Seasoning-5-7/dp/B0000GL6RK0] between mayo and tomato is delicious.
It's hard to make links at {6]
Don't do canned. Buy the spice packs and make it at home. 1.5 lbs ground beef, 1 can tomato paste, spice mix, & water. That's it man, super easy, and comes out perfect.
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)
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)
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.
If you're looking for something quick and easy this soy sauce is absolutely delicious and you can find it at most Asian supermarkets.
Something more involved? Heat a tablespoon of vegetable oil in a medium sauce pan over high heat, when it's smoking hot add two whole cloves, two cardamom pods, and a cinnamon stick. Stir continuously until they pop. Add 1/4 cup diced onion and cook until translucent. Finally, add dry rice, a bit of salt, and however much water it takes to cook. Bring to a boil then simmer until all the water is absorbed, fluff with a fork and 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.
For one person? Pick up 5lbs of live crawfish from Dekalb or Buford Hwy Farmers Market.
Use whatever butter you prefer, but keep in mind this will be intense so if you're looking for accent flavors, they may not show up as desired.
As much veggies as you want.
You can use pink salt, but it'll be rather expensive and there will be so much flavor in here that it really won't stand out.
You can steam or dunk in reserved boil liquid to reheat the crawfish the following day provided you keep them covered during refrigeration overnight.
Tony Chachere's is our NOLA equivalent to Old Bay, but it is a little saltier (to me at least)
Fried oysters:
Make a bath out of the milk and eggs, blend lightly.
Add oysters, then bread them with the remainder of the ingredients.
Fry at 350F for about 3-4 minutes. Add Crystal hot sauce and/or fresh lemon juice.
EDIT: save the shells and fat, then use similar recipe but without as much salt for stock. Use stock in pastas, gumbo, etouffe, bloody Mary Mix, jambalaya, soup base, etc..
Yummy and easy comfort food. Gotta add some chả lụa or Chinese sausages as well.
Edit: Golden Mountain Seasoning Sauce is basically the staple Vietnamese soy sauce. Grew up with it and nothing else really compares.
I haven't tried it nor do I know where to find it but I do have some experience with spicy rubs. I smoke a lot of meats so I am always making rubs. I generally find a rub recipe I like and add some carolina reaper powder to taste. It leaves it pretty flexible and bottle of the reaper powder will make a shitload of rub. I believe [this] (https://www.amazon.com/Carolina-Reaper-Pepper-Wicked-Hottest/dp/B00U5G7IN6/ref=sr_1_4_a_it?ie=UTF8&qid=1482996427&sr=8-4&keywords=carolina+reaper+powder) is the stuff I have been using (not home so I can't verify).
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 use Tajin and there are salt-free versions. I love it! Lime is the best flavor-addition to me.
Did you know you can make it at home? And, in my opinion, it's even better!
I've made it with this several times, have never made it from scratch Although the recipe sounds pretty easy. Dammit, I think I'm gonna have to make this soon!
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.
The only place I know to get it is Amazon. I think the best deal there is for about $11 you can get a 2 oz shaker:
https://www.amazon.com/gp/product/B00U5G7IN6/
They've shipped promptly each time I've ordered it, so delivery was pretty quick.
I just used this Grill Mates Sweet and Smokey I found at Walmart. Today I'm trying ribs and I found this Plowboy's Yardbird rub recommended on the Interne so I picked some up (found it at Ace Hardware of all places). I put it on the ribs about an hour ago and I must say it smells a lot better than the Grill Mates, if you can find that I recommend it (just by smell haven't gotten to taste it yet).
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!
Couch to 5k is awesome. I've been running it with a friend that has asthma. If he can do it, you can do it.
Plan your meals in advance. Try to cook twice a week.
Cut out calories at breakfast. Only eat enough to get you to lunch.
Cut out calories at lunch, only eat enough to get you to dinner.
Dinner is for eating a banquet of meat and veggies.
Buy this. It makes chicken, pork, lambchop, and eggs taste amazing.
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
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!
I actually like it better than the real thing. If for some reason you can’t find it in the store, it’s available on Amazon as well:
https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_sms_awdb_t1_wuxaBbB9D8B2J
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.
Looks great.
Going to try this one this weekend.
Uses honey for finishing.
http://blog.sousvidesupreme.com/2012/04/char-siu-sous-vide/
edit: This is the marinade...
http://www.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ
edit: after first try this recipe needs just a little heat and would benefit from charcoal sear.
Yep - I moved to the northeast from Indiana and get cravings for Cincinnati chili a lot. This recipe wasn't too far off from Skyline but I have some random Better Homes cookbook with a Cincy chili recipe that I actually prefer to Skyline.
You can also buy the spice packets from Amazon. I know most Krogers I went to in Indiana had them as well.
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
Breakfast and dinner can both be fairly simple meat/veggie/beans. If you're staying at a single campsite and have coolers to store your food, anyways. Beans can be come from cans or you can pack them dry and soak them the night before somewhere at your site and cooked in a pot over the fire. Carrots, zucchini, broccoli, and other veggies can be stored and kept fresh and are easy enough to grill. The carrots and zucchini can also be used in kebabs with sweet peppers and chicken or steak.
Lunch isn't as easy in my head. An insulated lunch bag with deli meat or cold, cooked chicken and snacking veggies like carrot sticks, cucumber, etc tossed with Tajin or something similar.
Never heard of Old Bay, thanks I'll check it out. If you haven't heard of it, try Tajin seasoning on your fruits/vegs to make them amazing.
you wouldn't want to use the jar of sauce for cost reasons mainly. Buy the packet, mix with water to make the marinade, will be much cheaper, especially if you are marinating a bunch of meat (typically pork). You can use the jar, like OP did, for a small batch, but even there it would be better to marinade using a packet, then toss or glaze with a small amount of sauce after cooking.
These are the packets I use, a 12 pack from Amazon runs $22
http://smile.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ/
You're better off just looking up a Cajun chicken pasta recipe that will tell you how to do it for chicken. This one probably tastes fine but there are a lot of odd ingredients that make it far from Cajun.
Cajun seasoning is just a blend of other seasonings and you should easily be able to find it at any supermarket or online. This one is my favorite: https://www.amazon.com/dp/B007TSL7J4
10 or under! I know this is weird but I'm craving the taste of Lucas like crazy - Item - but they don't sell it anymore because apparantly it contained large amounts of lead! This is my alternative. Huehuehue! And it's cheap enough you can gift more than one person!
For future reference, I've made some pretty good chili with these Cincinnati Chili spice packets.
http://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO/
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
When I moved out of Cincy, I missed it sorely. But guess what? I bought a box of 24 last year, and would be more than happy to send you one - PM me if you're interested.
It's the easiest meal in the world, and you can feed a family of 7 TWICE if you make enough noodles. Here are the tips: go to the grocery deli and buy a 1/2 pound of the American Cheese, but tell them not to slice it. Just cut off a big hunk from the bigger hunk. When you put the ground beef in the water (raw), don't use a fork - that's for sissies who hate Cincinnati Chili. Get your hands in there and pulverize the meat with your fingers until it feels like silk.
If you can manage that and have 3 hours to stir occasionally, you will be satisfied. I promise.
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.
World's greatest bachelor food: Carroll Shelby's chili mix. You can't go wrong.
This stuff. ("Ground chile peppers, salt and dehydrated lime juice.") They were offering sample packs of it yesterday in Adventureland, and I always get a giant pickle while I'm there, so the woman was like "Trust me. Put the chili mix on the pickle."
Oh my god it's so fucking delicious I could cry. I immediately bought a huge thing of it at our grocery store this morning, along with two massive jars of pickles, and let's be real they'll be gone by tonight.
Use these. Add whatever ground meat you want and tomato paste. It is my current favorite with ground turkey and you can simmer it down to be as thick as you would like.
If maybe he'd like the powdered version as well, I'd try Wicked Reaper.
Serious heat, and I feel like it will last me all year. Two light sprinkles to a full bowl of food and you're all set for the heat.
Braaaaaaaaaaap. Nice contest!
Edit: 0 months for me
One for /u/sweetiebud3, one for /u/drusual, one for /u/rarelyserious to spite his face. I'd prefer platinum-190
Golden mountain seasoning sauce - good for cooking dogs.
Edit: you cheeky monkey. Thanks for the gold!
Also, eating the ripe mango with some of this stuff sprinkled on top is absolutely delicious.
As someone that loves both beef and chicken, I have to admit that they really don't play well with each other, unlike most every other meat. Cajun will put almost all the rest of God's creatures in a gumbo, but never chicken with beef.
That said, try some Golden Mountain sauce for a deep flavor that plays well with chicken. It's the secret to Thai cooking to add savory/umami flavor without the heavy hand of traditional dark soy sauces.
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.
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...
Golden Mountain Seasoning Sauce
I get this for about $4 at the local Asian grocery store, and they are almost always sold out. It's the best I've run across thus far.
Hummus is great to dip all kinds of raw veggies in, especially cucumber.
How about lime juice and salt. Or Tajin.
Or Ssamjang Korean Seasoned Soybean paste
I'd go with http://www.amazon.com/Tony-Chacheres-Creole-Seasoning/dp/B00161FSZY/ref=pd_sbs_gro_6
Got a little more spicy to it, great on popcorn.
Same here i've been using this on about everything I eat, it's awesome.
There is an all-spice I like to use called (not a joke) Slap ya momma it's really good on chicken. You can order it on Amazon if you aren't able to find it in stores where you live. It works good in most marinates to. It's a little pricey online but a little goes a long way.
Brussels sprouts!! Cauliflower is another good one.
I usually just do olive oil, sea salt and fresh black pepper, but I often reach for Tony Chacheres when i want to kick it up. It's so good!
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 know this goes against reason #1, but here's what cajun seasoning means to me in recipes as someone who grew up in the south. It's good stuff.
Tony Chachere's Creole Seasoning
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.
You won't be disappointed. The tajin is the most important part IMO. I throw some in the glass as well as the rim, You can get it at Walmart in the Hispanic Foods section.
Get a bottle of Tajín for your avocado-eating pleasure. It's bangin' on eggs, too.
You can literally add this to anything and it becomes delicious
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
This is also available in just about every major grocery store I've ever been to if you prefer to get a bit cheaper while out shopping.
Add some Tajin to that and see heaven. If you want some heat, try Tajin w/ habanero.
Give this stuff a try. Fantastic on tri tip. They have a reduced sodium version also (blue cap rather than red).
I like to sprinkle a little Tajin Fruit and Snack Seasoning on it as well.
Jicama is a root veggie that is similar in texture and taste to a cross between a pear, apple, and potato.
The skin peels off effortlessly and it's easy to cut and fun to eat!
It's only 38 calories and 9carbs per 100g. I like to eat it with sliced cucumber and a sprinkling of tajin seasoning which is lime juice, salt, and chili pepper-not spicy but very flavorful.
Don't see a lot of Asian representation yet, so here are some of my go-to lazy dinners. Basically the "Hamburger Helper" type recipes for our Asian household.
Char Siu Chicken Wings:
1 packet Char Siu Seasoning Mix
1-2 lb chicken wings
Dump the mix on the wings and mix and make sure to NOT add water. Mix and cover the wings thoroughly. Leave it in the fridge for at least 4 hours. Bake at 400 for 45min on a rack. Broil for extra crispiness at the end if you like.
Bonus photo of the finished product, I like mine broiled a bit extra for that char flavor. Side of roasted brussel sprouts + rice.
---
Lazy Korean BBQ Chicken
1-2 lb boneless chicken thigh meat cut to 2-3 inch strips
Jar of Korean Chicken & Pork Marinade
Essentially the same instructions as the wings. Dump the marinade on the thigh meat and leave in the fridge for at least 3-4 hours. Bake at 400 for 45min on a rack, finish with a broil if you like. Great with a side of kim chi & rice.
---
Slow Cooker Japanese Curry
1 box Japanese Curry Sauce Mix
2-3 lb meat of choice (chunked for stew)
2 yellow onions, chopped
2 carrots, chopped
2 potatoes, large chunks
~6 cups water (however much you need to just cover the ingredients in the slow cooker)
Sear the meat first if you like. Dump all the ingredients into the slow cooker. Cook on low for about 8 hours. Serve over rice. Note that you could also prepare the curry sauce mix on the stovetop as per the instructions on the back of the box. I just normally go for the slow cooker method when I want to set it and forget it.
It's a sauce that's similar to soy sauce, but it definitely imparts a very Thai flavor to your dishes. I find it's kind of a secret ingredient that kicks my stuff up to restaurant levels.
It's in a green bottle, and you can find it at most asian marts. If you live in an area with a larger asian population, you might even find it at a regular supermarket.
This stuff is great! No onion OR garlic!
Get one of these, use it to steam your veggies until they are soft, and sprinkle some of this on em.
So. Friggin. Good.
Oh that Tajin Fruit and Snack Seasoning Haven't had that in so long! I would recommend it to everyone!
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.
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.
Instead of beef, I add cauliflower to the 'Skyline' packets. They say "Cincinnati Chilli", but come out of the Skyline factory address.
I also like the 'wings' OwloftheMorning mentioned.
This is my favorite, but I don't find it spicy enough. So I add some frozen corn, a soft boiled egg, a few dashes of ground carolina reaper
and top with some nori.
Protip: Highly recommend Tajin seasoning for bloody Mary/Caesar rimjob. Good stuff!
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.
Also good: Add in Tony Chachere's
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
here you go and here is the mix (just as good)(Definitely recommend the chili mix tho.)
I used to buy carton egg whites, and put them in this microwave omelette maker. It takes like 5 min to make a whole omelette. All you need is the egg whites, some shredded cheese, chopped veggies (buy Pico DE Gallo it works perfect) and a touch of Cajun seasoning
The Bob Evans restaurant chain originated in Ohio. So you could pick something from their menu. The first thing that came to mind for me was biscuits and sausage gravy.
If you want to do Cincinnati style chili, there are certainly plenty of recipes on the Internet which you could start from. If you don't mind starting with a spice packet, rumor has it that this brand is actually made by the Skyline company. You might be able to find it in grocery stores.
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
If you like salt/papper on rice, I have some news for you:
try furikake instead. Furikake is a seasoning made for rice.
Tajin seasoning! Cut up your banana and sprinkle on top. I also like my bananas cold.
I'm a big fan of the $1 snack items at walgreen's- dried fruits, nuts, sunflower seeds, and sesame chips.
Get the lettuce of your choice- I keep a vinaigrette in my desk from Sam's that's got mustard in it, but dressing or no dressing depending on your choice. It's fairly easy to eat loose spinach leaves or break up a head of lettuce with your fingers.
If you have hot water, you should be able to make minute rice as a main dish. Maybe invest in something like this http://www.amazon.com/Harmony-House-Foods-Dried-Vegetable/dp/B0039QXWPM/
When I worked in a hotel we did oatmeal cups- dried quick oats in little cardboard bowls, with brown sugar and a couple dried fruit or nut options, and then people could add hot water- you could make those and have them portioned out in tupperware or something, and do something similar with minute rice or rice stick noodles, dried veggies, and maybe a bottle of some type of sauce-
According to elderly hmong ladies in my community, this is what you buy instead of soy sauce. http://www.amazon.com/Golden-Mountain-Seasoning-Sauce-Ounce/dp/B002TRBNOO/ It's much cheaper at asian food stores.
It's a type of seasoning salt, more or less.
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_apa_i_e5f7Cb97200DQ
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.
I'll do my "fighter's meal". It's what I eat before I go to my Muay Thai class.
Avocado with this stuff on it. 2 Roma tomatoes with lemon juice on them. Some slices of Havarti cheese. A banana. A protein shake (milk and this stuff). Multivitamin, fish oil, vitamin D. And a whole lot of water throughout.
That'll give me a high, constant energy level for the next 4 hours. If I start getting tired or hungry, I'll devour one of these.
The main goal is healthy fats, fiber, protein, and no processed foods. That'll give you a nice steady energy source with no crashes and no foggy brain.
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.
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
Idk if that's what Five Guys uses, but it's what we all use in South Louisiana. Pronounced "Sah-shur-ee's." You could try Slap Ya Mamma seasoning, too.
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
Most vendors will also use this. It’s used throughout Mexico.
Here’s the amazon link, but they sell them at target and most grocery stores.
Tajin seasoning
Try this if you want the packets: https://www.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO?th=1
Sliced up with a sprinkling of Tajin. Just the cukes or add some mango & jicama.
I use Tajin on almost everything. It's a Mexican chili/lime seasoning. Maybe what you crave?
https://www.amazon.com/dp/B0000GL6RK/ref=cm_sw_r_other_apa_5SutxbVQCBMYG
https://www.amazon.com/dp/B0000GL6RK
http://www.walmart.com/ip/10849977
The chili lime spice is basically Tajin, which is what all the fruit carts in LA use. https://www.amazon.com/dp/B0000GL6RK/ref=cm_sw_r_cp_api_i_N7AACbMQ1H2DN
https://www.amazon.com/Taj%C3%ADn-Cl%C3%A1sico-Seasoning-5-oz/dp/B0000GL6RK
Skip a few steps and get this. You'll need to add heat, but it's close.
https://www.amazon.com/Taj%C3%ADn-Cl%C3%A1sico-Seasoning-5-oz/dp/B0000GL6RK
Quesadilla with Cheese, Green Onions, and Tajin!
Just about every grocery store has this in the spice or the Mexican section:
https://www.amazon.com/Taj%C3%ADn-Cl%C3%A1sico-Seasoning-5-oz/dp/B0000GL6RK
Non-mobile: http://www.amazon.com/dp/B0000GL6RK/ref=redir_mdp_mobile/187-1701326-5739659
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
Amazon has a 12-pack of it
Blue packet of seasoning you can find in the same area of Kroger that has gravy mixes and other pre-made seasonings
https://www.amazon.com/dp/B000B6O4LO/ref=cm_sw_r_cp_apa_BkTRAb3QJCB7B
I don't live in Minnesota anymore, so you'd need to wait till I go back home to visit my parents sometime in the Spring (doing my parents Christmas first and hers second)
Maybe this will help? https://smile.amazon.com/Pack-Cincinnati-Chili-Mix-Packets/dp/B000B6O4LO/ref=mp_s_a_1_5?keywords=skyline+chili&qid=1574188713&sprefix=skyline+&sr=8-5
Here ya go
http://www.amazon.com/Carroll-Shelbys-Original-Texas-4-Ounce/dp/B000H23Z1C
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY/ref=mp_s_a_1_5?keywords=Tony+Chachere%27s&qid=1562586169&s=gateway&sr=8-5
Seconded, also adding Tony Chachere's, which i put on basically everything. also some spice humor.
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY/ref=sr_1_2?ie=UTF8&qid=1416589382&sr=8-2&keywords=tony+cachere%27s+creole+seasoning
This is the one that I typically use, but any generic one will work too! And this is the DIY copy cat of the Tony Chacheres.
http://www.food.com/recipe/tony-chacheres-creole-seasoning-copycat-500434
Never heard of Tony's. Is it this?
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
Not too spicy, I used this creole seasoning, used 1.5 TSP and had some zing to it but wasn’t spicy. The recipe called for the garlic sauce so I got some and don’t regret it one bit.
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_i_gFqRDbB1RJY2A
Edit: teaspoon not tablespoon
I have a deep fryer. Pro-tip: deep fry in coconut oil and season with https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
Mhmmmmm
miso.... you need Miso Paste, Bonito stock(you can make it yourself with bonito flakes, but this is faster.), and optionally Wakame Seaweed.
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
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
What is Golden Mountain Sauce?
Edit - Found it.
I add a table spoon of Bull Head BBQ sauce to my beef soups... (it my secret ingredient!)
Or try some Golden Mountain Sauce for some major umami and not as much soy flavor as soy sauce.
These are my staples. I will never not have any of these things in these places.
Fridge:
Pantry:
Freezer:
Plowboys Yardbird Rub:
http://www.amazon.com/gp/aw/d/B002TT46DM?pc_redir=1414337082&robot_redir=1
not a condiment but an essentaly cooking ingredient.
Mushroom seasoning.
http://www.amazon.com/All-Natural-Mushroom-Seasoning-17-11oz/dp/B004LAXGGU#
Amazon CA sells it.
Lots of Slap ya Momma seasoning
Micheladas: