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Old 01-30-2019, 11:18 AM
PurpleKitty PurpleKitty is offline
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Default Ham seasoning powder



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Found in Mexican food section of my grocery store. VERY good with beans. It has MSG if that is an issue, but a whole box (I believe 10 servings) is about $1.50. One packet seasoned one cup dry beans, very well. My husband is going to love it when he gets up.

It is a foil lined paper packet so you will have to mylar for LTS but good for short term cooking too.

I will be getting more. I can hardly wait to try it with lentils.
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Old 01-30-2019, 11:50 AM
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We use it too. Makes killer potato soup also.
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Old 01-30-2019, 12:36 PM
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I use Fiesta Pinto Bean Seasoning in my beans. When you taste the powder it taste just like what you think beans should taste like. I even got my wife to using it. I haven't tried it in anything but beans.
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Old 01-30-2019, 01:19 PM
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Yeah, I got some of that. My DH likes a little sliced ham with mashed potatoes and gravy, but I rarely have enough ham broth or pan drippings to make gravy with. With this stuff you can do that. Also got some at Whole foods that doesn't have the MSG. Look for that if you're sensitive.

Also at the Mexican store look for vegetable broth,tomato, onion or cilantro bullions. I really dislike cilantro but I've found the onion bullion good for soups.
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Old 01-30-2019, 04:04 PM
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Knorr has the most flavors. I'm not even sure Knorr knows all the regional flavors they offer because their local subsidiary makers all have their own types and don't offer them worldwide. Knorr's website is a mess of broken and unfinished links. Here in the US they basically just offer chicken, beef, and vegetable, yet living on the border we always see the import of tomato chicken on the shelves. Go into an Asian stores and you'll see a mess of Knorr flavors you can't find in American stores. Shrimp, crab, mushroom, garlic, onion, ham, cilantro, fish, pork, pho, etc. And then you'll find all the other options offered out of Europe if you poke around online a bit. Hungarian, German, French, etc. Knorr targets regionally. It makes sense from a marketing perspective but it's a PIA to find a nice global selection.

Sadly, bouillon is difficult to store. Almost every brand uses some kind of fat in their bouillon. That puts a big clock on storage life. Freezing can help, but it seems we keep needing more and more freezer space in our LTS plans as time goes by and something powered creates it's own logistical headaches.

I suppose someone could create their own bouillon powder from rendered stock but reducing liquids all the way down to powdered form isn't easy at all. How many of us intend to invest in a spray dryer?

Meh, I'm just drilling down deep here, metaphorically, and not coming up with clever solutions.

All I can say is use what you can find, but don't load up a big supply expecting it to last a long time because of the fat problem.

Be sure to visit an Asian store if you can and check out their bouillon area. It will amaze you.
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Old 01-30-2019, 07:31 PM
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I just did a quick search on Amazon and came up with a seller called Spice Jungle that had a lot of different seasoning powders, stuff like powdered malt vinegar, powdered soy sauce, vindaloo curry powder... never tried them so I can’t say much other than they offer a large selection.

Might be worth looking at.
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Old 01-30-2019, 08:54 PM
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Quote:
Originally Posted by jfountain2 View Post
I just did a quick search on Amazon and came up with a seller called Spice Jungle that had a lot of different seasoning powders, stuff like powdered malt vinegar, powdered soy sauce, vindaloo curry powder... never tried them so I canít say much other than they offer a large selection.

Might be worth looking at.
Link in question: https://www.spicejungle.com

They offer about the average number for the typical online spice merchant. I typically use Atlantic Spice, Firehouse, or Monterrey Bay for mine. Almost all of them will offer about a half dozen true "flavor powders" and then a slew of spice blends.

What is hard to find, though, is meat flavor powders -- as opposed to bouillon that typically has fats. The problem is that a lot of meat flavor comes from fat. So meat flavor powders suffer for taste when the fat is taken out. Food sellers aren't focused on extreme storage capability and they would rather sell flavor that is easier to make and tastes better, even if it did become nasty a few years down the line.

Now you can search Google for "meat flavor powders" but you will be disappointed. You either get institutional companies offering to other businesses or bouillon offers. If you manage to nail something down you'll be lucky to get beyond chicken or beef.
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Old 01-30-2019, 11:45 PM
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I use the goya (I buy it at our local dollar tree), when I run out of my regular ham base.
Check out L.B. Jamison's soup base in Ham flavor.
Great smokey ham flavor. Use it on beans, gravy, greens and pots of green beans and taters.
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Old 01-31-2019, 12:12 AM
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I wonder if I can find some online. Need something other than beef, chicken and vegetable bullion powder.

It's all we get up here. Would like shrimp, ham and whatever else I can find.
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Old 01-31-2019, 12:19 AM
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Buddy likes it.

I just use meat.
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Old 01-31-2019, 12:52 AM
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https://www.soupsonline.com/p-968-lb...base-16oz.aspx
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Old 01-31-2019, 01:46 AM
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Originally Posted by HeavyHauler View Post
I wonder if I can find some online. Need something other than beef, chicken and vegetable bullion powder.

It's all we get up here. Would like shrimp, ham and whatever else I can find.
Canadian Amazon:

Fish: https://www.amazon.ca/Knorr-Fish-Sto...dp/B005LLZHPG/

Pork: https://www.amazon.ca/Knorr-Pork-Sto...dp/B004AVFZ8M/

Ham: https://www.amazon.ca/Knorr-Stock-Cu...dp/B00Y2ZZ162/

Lamb: https://www.amazon.ca/Knorr-Lamb-Sto...dp/B005LLZHU6/

Mushroom: https://www.amazon.ca/Knorr-Mushroom...dp/B07JBLZ4GN/

Shrimp: https://www.amazon.ca/Knorr-Bouillon...dp/B00DMW1CCS/

There are few more options if you are willing to slog through 20 pages by just typing in Knorr into Canadian Amazon. I thought I saw herb, chipotle, and Mexican tomato chicken as options. Sorry, no poutine flavor.
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Last edited by IamZeke; 01-31-2019 at 02:34 PM..
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Old 01-31-2019, 02:04 AM
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Quote:
Originally Posted by PurpleKitty View Post
Found in Mexican food section of my grocery store. VERY good with beans.
I use it in my green beans recipe I take to our family reunions and celebrations. Never had any leftovers. I also use it in rice and mashed potatoes. Love the stuff.
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Old 01-31-2019, 03:42 AM
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Quote:
Originally Posted by IamZeke View Post
Canadian Amazon:

Fish: https://www.amazon.ca/Knorr-Fish-Sto...dp/B005LLZHPG/

Pork: https://www.amazon.ca/Knorr-Pork-Sto...dp/B004AVFZ8M/

Ham: https://www.amazon.ca/Knorr-Stock-Cu...dp/B00Y2ZZ162/

Lamb: https://www.amazon.ca/Knorr-Lamb-Sto...dp/B005LLZHU6/

Mushroom: https://www.amazon.ca/Knorr-Mushroom...dp/B07JBLZ4GN/

Shrimp: https://www.amazon.ca/Knorr-Bouillon...dp/B00DMW1CCS/

There are few more options if you are willing to slog through 20 pages by just tying in Knorr into Canadian Amazon. I thought I saw herb, chipotle, and Mexican tomato chicken as options. Sorry, no poutine flavor
Thanks! Haven't had some time to look.

Gonna have to make a poutine version!
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Old 01-31-2019, 06:13 PM
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Vindaloo curry is very good with lentils, JF.

I am trying to find interesting food options before SHTF and I am living off my preps.
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Old 01-31-2019, 07:26 PM
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Vindaloo curry is very good with lentils, JF.

I am trying to find interesting food options before SHTF and I am living off my preps.
As you should. The basic legumes and rice combo is done so many ways around the world as to boggle the mind.

Just the different types of curry can be be used to make a new dish every day for a month.

Here is just a tiny sample of 19 very different types: https://www.ezcater.com/company/blog...ing-the-world/

Wiki talks about a lot more: https://en.wikipedia.org/wiki/Curry

And that's just curry. I'd hate to spend the time trying but I imagine it would be possible to make a different legumes and rice dish for every day of the year. On the other hand, just trying to do so would teach any decent cook a lot about how to use spices properly. But we can rest easy and be lazy because people have already tried and wrote it down.
https://www.amazon.com/Delicious-Way.../dp/0452276543
https://www.amazon.com/Ways-Prepare-.../dp/099126830X
$22 in book or $11 in Kindle would give you more than a year of these recipes.
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Old 01-31-2019, 07:42 PM
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According to Amazon, some of my spices are about 4 years old. Like you said in another thread, though, they're good, I just use a little more (carefully).

I've found I'm really fond of Berbere seasoning, and Vindaloo curry.
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Old 01-31-2019, 07:57 PM
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According to Amazon, some of my spices are about 4 years old. Like you said in another thread, though, they're good, I just use a little more (carefully).

I've found I'm really fond of Berbere seasoning, and Vindaloo curry.
This is where that abandoned kitchen vac machine shines.

The stuff you don't put in mylar you put in glass jars and vacuum them down.

So I have mylar bags of herbs/spices for LTS packed away, then big jars that hold a few years worth of spices vacuumed down in a dark pantry closet, and tiny jars next to the stove for regular use. When the little jar empties I fill it from a vac jar and zap it vacuumed again.

My spices and herbs always seem fresh that way.
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Old 02-01-2019, 01:13 PM
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I use the glass jar technique of Zeke's for most spices, but I also made some mylar bags STUFFED with spices for the freezer. To me, this prep is next to water and fat in importance.
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