(Part 2) Reddit mentions: The best seasoning mixes

We just got one. I like it a lot more than my old electric pressure cooker, which I was always convinced was going to punch a lid-sized hole in my ceiling.

I found this recipe for carnitas and decided to disregard everything and just make it with pork shoulder and half a bottle of Mojo Criollo (don't buy it on Amazon, just check the Mexican aisle at the grocery store).

It was good, and now I have carnitas for the next few days today.

There are three things on my list like that too...

Did anyone gift me this lipstick or this eyeshadow or this marinade?

Tastes like heaven, haha. Umm, cumin, sour fruit, and sweet syrup?

Can't find the one I have ("Indian Life" brand) - but here is a similar one with even fewer cals: https://www.amazon.com/Zukti-Tamarind-Sauce-11-66-FL/dp/B018OJHB8M

Nice! You should try to cut your meat against the grain for a better consistency with chewing / tenderness. I probably wouldn't put wine in their either, it would add way too much acid or counter-act the umami IMO. I use a similar recipe with these that usually turns out pretty solid. I use kikkoman lite soy sauce instead of braggs but probably doesn't make a big difference.

https://www.amazon.com/1-Marinade-Chicago-16-Ounce-Bottles/dp/B000E1FZ28

https://www.amazon.com/gp/product/B00469X6BQ/

https://www.amazon.com/gp/product/B003TVPRF0/

Sorry, this is a rough description of what I did:


I actually prepared my own basic seitan and simmered it in vegetable broth. For the marinade, I used this packet.


The Follow Your Heart vegan eggs were the same recipe on the box except I added a little black salt to give it an eggy taste.


Garlic fried rice:
Requires at least day old Jasmine Rice. Heat a skillet over medium heat with some oil and sauté minced garlic until fragrant. Add rice and toss to coat.

for stew I would cook the onion, then add garlic, cook for a few seconds then add the liquid (I would go with beef broth in place of water for more flavor). at this point add to taste, ground thyme, pepper, Better Than Bouillon beef base, a dash of [Kitchen Bouquet] (https://www.amazon.com/Kitchen-Bouquet-Browning-Seasoning-4-Ounce/dp/B0084A8N0W/ref=sr_1_3_a_it?ie=UTF8&qid=1541346039&sr=8-3&keywords=kitchen+bouquet+browning+and+seasoning+sauce) if you have it, maybe a little rosemary. add carrots, let simmer for about 15 to 20 minutes, add potatoes, and meat and simmer another 30 minutes. if this is not as thick as you would like it I would use a small amount of potato flakes to thicken it.

For soup how about a [vegetable beef soup] (https://www.copymethat.com/r/7zH7VLX/semis-quick-and-easy-vegetable-beef-soup/)

Here is a different [vegetable beef soup] (https://www.copymethat.com/r/XE0Voqe/healthy-vegetable-beef-soup/) I have not tried this one yet so I don't know how it tastes.

I can see that, based on color maybe. I was using a very dark colored marinade. This is some of the best marinade I've ever used out of a bottle.

http://www.amazon.com/Steak-House-Marinade-16-Ounce-Bottles/dp/B000E1HUFS

This is what Google turned up:

A refreshing, herby variety of furikake, shiso furikake (commonly referred to by the brand name ‘Yukari’, which was originally coined by Mishima Foods Co.) is made of seasoned, dried red shiso (or perilla) leaves. Known for its distinct red/purple colour as well as its flavour, shiso is often used as an outer covering for sushi rolls and onigiri rice balls.

And Wikipedia has this:

Shiso
Perilla frutescens var. crispa, or shiso (/ˈʃiːsoʊ/, from the Japanese シソ), belongs to the genus Perilla, in the mint family Lamiaceae. ...

Red shiso
The purple-red type may be known as akajiso (赤ジソ/紅ジソ "red shiso"). It is often used for coloring umeboshi (English: pickled plum). The shiso leaf turns bright red when it reacts with the umezu, the vinegary brine that wells up from the plums after being pickled in their vats. The red pigment is identified as the Perilla anthocyanin, a.k.a. shisonin. The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or me-jiso (芽ジソ), have been long used as garnish to accent a Japanese dish, such as a plate of sashimi. The tiny pellets of flower-buds (ho-jiso) and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish.

At Amazon:
https://www.amazon.com/Japanese-Furikake-YUKARI-Shiso-Leaves/dp/B07RZVWF7J
and
https://www.amazon.com/JFC-Shiso-Fumi-Furikake-Seasoning/dp/B0006G5KE4

Huli huli (Hawaiian for "turn turn" because if you don't stop rotating it over the heat the sauce burns) is one of the things I miss most from when I lived on Oahu. There was always a guy parked up at North Shore with a big rotisserie grill trailer, selling whole chickens and rice on the side of the road. Wonderful stuff!

I've never actually tried to make the sauce myself... I just order it.

Never seen anyone down here selling them, bit you can buy the authentic Speidie marinade on Amazon... Salamida Original State Fair Spiedie Sauce and Marinade - 32 Oz https://www.amazon.com/dp/B00WIJG3ZC/ref=cm_sw_r_em_apa_i_wbeEDb7E7NYJZ

Not sure if links are against the rules, but it was pretty basic.

This is the marinade that I used. I really like it for beef and chicken fajitas.

You got this! I am doing a diet change, too (super high cholesterol - need to bring it down before it becomes a life threatening issue and while it's still somewhat easy to reverse).

So far my favorite new "recipe" has been smoked salmon and spinach salad (with some almond slivers and feta) and this as a dressing (it's SO good!!)

I enjoy vinegar based BBQ sauces. This one is my favorite.

With those flavors, I'd add one or more of Better than Bouillion (or this if I had it), MSG, Jugo Maggi, tomato paste, and apple cider vinegar. Plus Wondra for thickening.

Mojo sauce? This is close as you'll get: La Lechonera Mojo https://www.amazon.com/dp/B002TO1H70/ref=cm_sw_r_cp_api_JaQAzbXNA6P25

Really good too.

Lol it’s a term https://www.amazon.com/Down-DIRTY-Marinade-15-oz/dp/B00OPCN89E

It is, hard to describe beyond being a little vinegary, with herbs and citrus. Even being repulsed by the smell of vinegar, it's so good. Highly recommend. Here's a link to a giant bottle, but I used a 16oz bottle for roughly 2 pounds of boneless/skinless thighs.
Salamida's Original Spiedie Sauce Marinade 64oz https://www.amazon.com/dp/B000RY8Z88/ref=cm_sw_r_cp_api_i_KFPWCb0PQWJRJ

https://www.amazon.com/dp/B00QTX0D18/ref=pantry_car_prmt_bi/135-4961812-9381507?fpw=pantry


Campbell's Chunky Chili Mac Soup, 18.8 oz. Can https://www.amazon.com/dp/B01LYSNZA5/ref=cm_sw_r_cp_api_i_Rfc7CbP7FKSZF

Velveeta Cheesy Bowls Bacon Mac & Cheese (9oz Sleeve) https://www.amazon.com/dp/B01G3N7LUO/ref=cm_sw_r_cp_api_i_0hc7CbRFPZ4Z7

Barilla Ready Pasta, Penne, 8.5 Ounce https://www.amazon.com/dp/B01MRD7XJG/ref=cm_sw_r_cp_api_i_wic7CbV6WYFP4

Barilla Pasta, Spaghetti, 32 Ounce https://www.amazon.com/dp/B00IB1DKN4/ref=cm_sw_r_cp_api_i_pkc7CbN3V0C75

Prego Pasta Sauce, Italian Tomato Sauce with Meat, 67 Ounce Jar https://www.amazon.com/dp/B01M12KHCO/ref=cm_sw_r_cp_api_i_Tkc7Cb5JYHVTR

Salamida's Original Spiedie Sauce Marinade 64oz

I personally love the taste of Sweet Baby Rays Buffalo Wing Sauce, and friends whove tried it say its not that good, but i think theyre just crazy.

https://www.amazon.com/SWEET-BABY-Marinade-Sauce-Buffalo/dp/B009D1FX04

Yep. MARUMIYA Furikake Rice Seasoning

http://www.amazon.com/Marumiya-Furikake-Rice-Seasoning-Noritama/dp/B001E7GP8O

Micheladas:

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

Here is the mobile version of your link

Marinate chicken breasts in chiavettas: https://www.amazon.com/Buffalos-Own-Chiavettas-Barbecue-Marinade/dp/B0058ORTXY?th=1

1hr max since its acidic

Bake 350 20ish min until 165*

Jasmine rice

Green peas

That's the lunch of kings.