Tony's is mine too. I use it instead of salt on everything.

 

its also cheap enough, especially in the bigger containers that you can really be liberal with it, and stock up on it

 

Adolfs brand seasoned meat tenderizer. Has the yellow cap.
Use it on about everything.
Close second is the seasoned meat tenderizer Aldi sells with the black cap.
And salt not alot but enough to taste, mostly just on veggies.

 

Homemade mushroom ketchup.

If you follow Townsends on youtube you'll know what that is.

 

It's not my favorite, but it is the only one I buy. Cavender's Greek seasoning is one I've never seen successfully copied by anyone online.

Otherwise the only time I use a premade seasoning blend is when I'm stuck at a friend's house and the food is bad enough it needs any help I can take.

If I think a certain famous seasoning blend is perfect for a meal (very rarely) then I make it from individual ingredients.

All the recipes are here:
https://www.survivalistboards.com/showthread.php?t=408153

If I want a seasoning blend then I make it fresh for the cooking job I have.

If I see someone pulling out a store bought shaker of them I do my damnedest to escape before a meal is served. Seeing them tells me the cook hasn't learned spices well yet and the food will suffer for that.

Fact is that I know several ways to increase the flavor of food without a spice, herb, sauce, or other condiment. I learn to gather more flavor by concentrating the food flavors by other means.

For the record, if you visit Acadia (Cajun country), you almost never see them using Tony's seasoning, or even Tabasco for that matter. It's just what is sold and shipped to other places.



Yep, great stuff there. I'm always watching the local dollar store for when they bring in a big load of mushrooms real cheap. Most time it's big honking portabello caps about 6-8" across out of Mexico at a quarter each. They make a great ketchup and really affordable.

 

if i remember who that is, then i seen one of his videos on pemmican

 

Most of the seasoning mixes are half salt. I use Spice Hunter Steak and Chop Grill and Broil for grilling mostly. It has no salt and whole mustard seeds. It is fairly coarse and nice for grilling more than to sprinkle on food. I also love Tajin on fruit and veggies, but it's at least half salt. And Old Bay on potatoes, popcorn, seafood.

 

Great thread!

..but, Pfff.. only One? Shoot, that's just mean! ..but, if I Had to, well, would probably be:

..absolutely Rocks on asparagus / green beans / carrots / fish, chicken, eggs, and pork.. And makes for Amazing 'hamburger mix', even if making 'veggie' (ie: Portobello + Black bean) burgers..

..but, Solidly-tied for First:

..So, so good on grilled Lamb / Pork chops, and makes Pasta w/ 'Sicilian-style' sauce (big chunks of tomato, green olives, capers, and lots of Red wine blended to-taste..) absolutely Magic..

..And Yes, both above, can (..and should-be, when possible..) 'DIY'd, but those 'OTS' blends are solid winners..

...and I'd be Hard-pressed to pass up taking:

(..plus, thier 'Original' and 'Green Pepper'..)

...and/or Tabasco-brand Chipotle, whence mixed with Rasberry preserves - Not 'jelly' - the moar seeds, the better.. Is Such a wonderful flavor-dance on grilled chicken (wings, legs / thighs, especially..) and for pulled-pork, Wow.. :thumb:

Lastly, it would also be tough to leave behind the Mustards (though, yes, easily grown..) So much magic with them + fish, ie: Dijon Mustard, blended w/ lemon, dill, and capers, topping olive-oil kissed / broiled Salmon-steaks, oh man.. :upsidedown:

PS - Yes, Three hearty Cheers for 'Townsends'.. SO many great recipes, therein, especially for fish..

.02
jd

 

Trader Joe's " 21 Seasoning Salute" . Mixed in with my homegrown Basil.
Makes a good ...made from scratch " Minestra " or Minestrone , turn into fabulous .

 

Salt, pepper and granulated garlic. The holy trio.

 

In order:

Salt
Sugar
Hot peppers
Citrus

 

Black Pepper
Garlic Powder
Cayenne Pepper
Italian Seasoning

See how threads are supposed to work? No mention of how easy to make. Better, no CAD.

 

Black pepper
Cayenne pepper

Looking for a good southwest seasoning or sauce. Probably easy to find recipes online but haven't gone there yet cause I never think about it till I'm at the store buying groceries.

 

Salt.

Or something with salt...garlic, pepper, various other things...and salt.:thumb:

 

My in laws came from Louisiana and always had a bottle of hot sauce on the table.

I would personally take lemon pepper seasoning, if it had to be a blend.

Straight spices I would probably take pepper and then garlic. I have quite a few spices I've picked up at import stores. I forget if it was the Harissa or the Vindaloo but one of them made some really good lentils.

 

homemade curry powder ( garam masala)
with coriander, cumin, cayenne, cardamon, cinnamon, turmeric, pepper

 

The only spice blends I have on the shelf are Lawrey's seasoned salt and lemon pepper, but as soon as they run out I will be making my own.

As far as most used spices, I would have to say chili powder, paprika, cummin and salt and pepper.

Everything else is specific to the dish I am making or the flavor I am looking for. We have a wide variety of spices including curry, cardamon, turmeric and saffron.

 

A good curry powder such as this:


https://www.amazon.com/Sun-Brands-M.../B0011314KA/ref=sr_1_7_a_it?ie=UTF8&qid=1539802941&sr=8-7&keywords=curry+powder

 

I DIY make my own custom blended bulk seasoning salt.

Late fall, I gleam the garden for suitable vegetables & herbs. Then slice thin, dehydrate, then use a food processor to individually cut/chop/grind them into suitably sized particles.

Then blend in ground black pepper, around 5 to 10% Himalayan pink salt, some other trace micro/macro minerals & powdered vitamins.

I generally make three (3) differing flavors, one relatively bland, one tex/mex spicy & one strong on garlic.

Also make/blend/bottle our own “HOT” sauce.

 

Favorite seasoning that I add to food would be Heinz Ketchup, It makes up for my lack of cooking skills. Next favorite seasoning would be the hickory, pecan and apple chips I add to my charcoal grill when I cook meat on it.
Growing up my family didn't really ever add anything to the food we ate, pork chops were just pork chop flavor, chicken was just chicken flavor so I have always been satisfied with the taste of plain food.

 

Tony Chacheres Creole Seasoning

 

I make my own creole seasoning, but if you like Tony's;

http://www.geniuskitchen.com/recipe/tony-chacheres-creole-seasoning-copycat-500434

I do have to mention that I did forget that I have and use Old Bay seasoning and I need to look up how to make it also.

 

Garlic
Cayenne
Cilantro
Salt
Pepper
Onion
Shoyu
Chili powder
Basil
Paprika
Brown sugar
Lemon or lime
And a few little secrets spices, herbs.

Smoke:
Cherry
Apple
Alder

Pre-made:
Tony Chachere's
Old Bay
Montreal Steak seasoning

Hot sauce is almost always Louisiana Hot Sauce. Sometimes tobasco.

 

Grow a bunch of cayenne peppers. Dry them and run them through a coffee grinder. It replaces salt and black pepper and the plants grow like weeds. The more stress you put on the plant the hotter the peppers. Throw it on a fire or hot pan and you have tear gas that will make a great decongestant.
Replace sugar with cinnamon, but don't think you can grow that locally.

 

My two favorite sauces: Crystal hot sauce and that brand new one: Zatarain's Cajun Hot Sauce. (They really shouldn't call it "hot sauce" because it is not hot, but it has a fantastic aged red pepper/garlic flavor).

 

Bunkerbuster, if you are not secretive about sharing your recipes...I would love to try them!

For example, an idea of what is in that jar...and the approximate proportions...

And how do you make your hot sauce? So far, I have not fermented any of my peppers yet but would love to try something beyond my usual "clear" hot sauces.

ETA: This is so weird, but I could smell hot sauce as I typed the past couple of posts...OK, this is driving me nuts... I am about to get up and drink some of that Zatarain's right now, lol.

 

https://www.survivalistboards.com/showthread.php?t=408153

Somehow the 3 on the end got left off the end of the link. Probably me trying to edit the post.

I've fixed the link on the first page and included it in this post.

I think you will find every major seasoning blend on the shelves at stores and restaurants, excepting Cavenders. They must use pixie dust or something in that one that no one is able to copy. So Cavenders is the only one I buy for storage. Every other brand I can make from single spices, plus mortar & pestle. So I just stock single spices in my cupboard or LTS.

The thread was popular for a while until I ran out of spice blends to offer up. Some wanted to add homemade special condiments and I agreed, but that didn't take off well. I was hoping with more condiment participation we could be for it to be pinned in the section.

If folks decide to be more helpful with condiment recipes in that thread then I go grovel to the mods for a pinning in the recipe board.

To be fair to Tabasco, it was a godsend in the military. Old General McIlhenny made sure the troops got plenty of it back in the C-Ration days that I was on the tail end of. Eventually he got it rigged to have a tiny bottle added to MRE's before he died. These days they have branched out with other flavors that I sometimes enjoy. I do like the jalepeno and the sweet'n'spicy varieties. I've been trying to hunt down a bottle of their Sriracha to try.

But Crystal is the true favorite down in Acadiana. A good restaurant there brings that if all you ask for is hot sauce. They will schlep out the Tabasco if you ask for it by name, but won't if you just ask for a generic choice. I also like to buy their Worcestershire too.

I'm actually partial to Texas Pete because it is so clingly, but with Texas in the name I might be biased. My family doesn't gripe if I haul it out for them, so I know it passes their minimum standards.

Tony's is just a fat load of salt. Can't stand it. If I wasn't going to make my own then this is the brand I think tastes best.
http://www.cajunschoice.com/products/creoleseason.html
It's made down in Broussard.

 

https://www.survivalistboards.com/showthread.php?t=408153



...I've fixed the link on the first page and included it in this post....

...I think you will find every major seasoning blend on the shelves at stores and restaurants, excepting Cavenders...

The thread was popular for a while until I ran out of spice blends to offer up. Some wanted to add homemade special condiments and I agreed, but that didn't take off well. I was hoping with more condiment participation we could be for it to be pinned in the section.

If folks decide to be more helpful with condiment recipes in that thread then I go grovel to the mods for a pinning in the recipe board.

Thanks for the link to that FANTASTIC seasoning recipe thread. Subscribed to it and made my contribution as a dedicated Cavender's Greek Seasoning freak, lol.

 

One of my favorite pre-mixed Cajun seasoning blends is a house blend concocted by Rouse's Market.

Every time I go back home, I leave with a boatload of this stuff to keep and give away. I have been bugging Rouse's home office to make it available on their website. (www.rouses.com) They said that they will consider it.

Zeke, I remember seeing Cajun's Choice but don't remember where... I will look for it and try it next time I make a road trip down there.

100% what you said about too much salt in Tony's. Sometimes I mix it with some of his no-salt blend to hit the "just right" mark.