Seasonings/Condiments

[Autumnovember]

So I'm trying to expand my use of seasonings and decided that there are lots of awesome cooks on here...

What seasonings do you like to use often? What kind of food is/are the seasoning(s) good on?

I tend to use garlic powder on everything. I just bought chilli powder and ground cumin and used them on cauliflower and then baked them in the oven. Not too sure what else I could use them on but I'm sure there is tons.

I love condiments A LOT. I'm always on the hunt for new condiments to use too. I love bbq sauce in particular. What about you? What is your favorite condiment to use when cooking?

 

[princesss]

Cumin, tumeric, chillis, cinnamon, tarragon, rosemary....about 1/6th of my cupboard space is dedicated to spices! Honestly, I just kind of think about what I'm making and smell the spices. Whatever smells good goes on the food. Different things smell good depending on what food I'm thinking about, so I'm not just always using the same things.

 

[Dancing Fire]

So I'm trying to expand my use of seasonings and decided that there are lots of awesome cooks on here...

What seasonings do you like to use often? What kind of food is/are the seasoning(s) good on?

I tend to use garlic powder on everything. I just bought chilli powder and ground cumin and used them on cauliflower and then baked them in the oven. Not too sure what else I could use them on but I'm sure there is tons.

I love condiments A LOT. I'm always on the hunt for new condiments to use too. I love bbq sauce in particular. What about you? What is your favorite condiment to use when cooking?

the same kind use with PINK...

 

[Autumnovember]

aren't you so funny!

I can't use sinfully pink anymore!

 

[texaskj]

Autumn, if you really want to zip up your cooking, try growing your own herbs. Not to go all Martha on you, but it really is ridiculously easy and they taste so much better. I grow oregano, rosemary and basil.

 

[sctsbride09]

I have a FULL spice rack (probably around 35 herbs/spices?) ok, I just counted, and its actually 43. Um, I guess you could say I like an assortment, ha. We grow and dry our own basil,oregano, and thyme, so we use those pretty frequently, those herbs go nice with italian flavored foods. Thyme is also nice on a roast chicken. DH and I also eat a good deal of asian food, so soy sauce and (fresh, then grated) ginger, as well as cilantro (great for mexican flavor too btw) is always in the house.Besides soy sauce, we use alot of oyster sauce, mirin, rooster sauce (red hot chili sauce), and I always have homemade ketchup, homemade bbq sauce, and homemade italian dressing (we love it on sandwiches!) I go through alot of cinnamon ( I have 3 kinds) , fresh nutmeg, vanilla beans, cloves, and extracts for baking. I am also OBSESSED with different types of salts. I have at least 7 different kinds, and those were not included in my spice rack count. We need more cooking type threads on ps, come out, come out, wherever you are, fellow cooks!

 

[Autumnovember]

Autumn, if you really want to zip up your cooking, try growing your own herbs. Not to go all Martha on you, but it really is ridiculously easy and they taste so much better. I grow oregano, rosemary and basil.

OoOo!!!! I know a lot of people that do this and they really do taste so delicious. The problem is that I can't grow my own until we move into a house...no room in this tiny place/no backyard!

 

[Autumnovember]

I have a FULL spice rack (probably around 35 herbs/spices?) ok, I just counted, and its actually 43. Um, I guess you could say I like an assortment, ha. We grow and dry our own basil,oregano, and thyme, so we use those pretty frequently, those herbs go nice with italian flavored foods. Thyme is also nice on a roast chicken. DH and I also eat a good deal of asian food, so soy sauce and (fresh, then grated) ginger, as well as cilantro (great for mexican flavor too btw) is always in the house.Besides soy sauce, we use alot of oyster sauce, mirin, rooster sauce (red hot chili sauce), and I always have homemade ketchup, homemade bbq sauce, and homemade italian dressing (we love it on sandwiches!) I go through alot of cinnamon ( I have 3 kinds) , fresh nutmeg, vanilla beans, cloves, and extracts for baking. I am also OBSESSED with different types of salts. I have at least 7 different kinds, and those were not included in my spice rack count. We need more cooking type threads on ps, come out, come out, wherever you are, fellow cooks!

I really really love asian food so thats a great recommendation! I tend to make lots of chicken so me and FI are always looking for new things to pair it with in terms of spices. I <33333333333 soy sauce! I really could eat it with anything, haha. I've never heard of oyster sauce?

Homemade ketchup/bbq sauce/italian dressing?!?!?!! I have a serious obsession with all three. Do tell more!

Salt is another big one for me...I had absolutely no clue they had that many kinds. I use sea salt for the most part...must know more!

 

[monarch64]

We grow our own basil and cilantro in the summer months. Otherwise we use a lot of garlic, fresh or powdered, oregano, thyme, sea salt, rosemary, and I usually pick up something in the spice aisle with sun-dried tomato in it.

As far as condiments, we keep a ton of different mustards on hand, and SO likes to make his own. I keep mayonnaise, Miracle Whip, and several salad dressings that can double as seasonings or marinades in the fridge or cabinets. I really like to use fat free Italian dressing as a marinade for pasta salads. Wing sauce, BBQ sauces, I don't know...we have a gajillion bottles of hot sauces as well for when we do taco nights or nachos. We like to experiment!

If I could figure out exactly what concoction Noodles & Company uses in their japanese pan-fried noodle dish, I would be in heaven as far as Asian food. I'm not big on soy sauce (too salty for me) but something about their flavoring of that particular menu item is soooo supremely tasty. It has toasted sesame seeds in it as well but it's sort of sweet at the same time. Yum.

 

[luv2sparkle]

I love Durkee's sauce. It is a mayo-mustard combo with spices. Love it. I found it when I was a poor college student in the
South and my room mates taught me to put it on saltine crackers. I think the crackers at the Win-Dixie were about .40 (store brand).

I buy it now and put it on sandwiches I make for my kids.

Tonight I made roasted potatoes with garlic and rosemary and olive oil. I love the leftovers for lunch the next day.

My favorite by far though is garlic. Not the powdered kind, though. I buy it by the bag at Costco. Toss it with some olive oil and
roast it for about 30 min at 400, turning it every 15 min. Then I stick it in a container in the fridge and use it in everything.
Yum!

 

[Autumnovember]

We grow our own basil and cilantro in the summer months. Otherwise we use a lot of garlic, fresh or powdered, oregano, thyme, sea salt, rosemary, and I usually pick up something in the spice aisle with sun-dried tomato in it.

As far as condiments, we keep a ton of different mustards on hand, and SO likes to make his own. I keep mayonnaise, Miracle Whip, and several salad dressings that can double as seasonings or marinades in the fridge or cabinets. I really like to use fat free Italian dressing as a marinade for pasta salads. Wing sauce, BBQ sauces, I don't know...we have a gajillion bottles of hot sauces as well for when we do taco nights or nachos. We like to experiment!

If I could figure out exactly what concoction Noodles & Company uses in their japanese pan-fried noodle dish, I would be in heaven as far as Asian food. I'm not big on soy sauce (too salty for me) but something about their flavoring of that particular menu item is soooo supremely tasty. It has toasted sesame seeds in it as well but it's sort of sweet at the same time. Yum.

Hmmm...I'll have to go buy some oregano. Definitely forgot about that one! I really love sun dried tomato anything so I'll keep a look out for spices that have that in it.

Fat free italian is so so so good on anything...even chicken

Teriyaki sauce is delicious too.

I'm hungry.

I really want to find peanut sauce...I've been unsuccessful so far.

I have sesame seeds (yum) but I have a hard time figuring out what to stick it in for some reason!


Luv2sparkle--- I've never heard of that sauce before!!!! Mayo/Mustard combo sounds... I love garlic too. I've tried making sweet roasted garlic before in the oven and it didn't work for me I'll try your method!

 

[charbie]

On the same vein as the salt varieties, I get a variety of oils and vinegars. Making different condiments requies good oils and vinegars! I LOVE a good wok oil when making steamed veggies and rice. Turns a plain meal into a garlicy asain masterpiece! I also buy toons of sauces...Trader Jpes has some nommy nom nom sauces....sweet thai chili sauce....yes please!

 

[charbie]

Oh, and if you've ever had Zaxbys or Canes chicken, they both have a very similar dipping sauce I. Could eat by the spoonful. The stuff has got to have some crack in it....addicting.

 

[Autumnovember]

On the same vein as the salt varieties, I get a variety of oils and vinegars. Making different condiments requies good oils and vinegars! I LOVE a good wok oil when making steamed veggies and rice. Turns a plain meal into a garlicy asain masterpiece! I also buy toons of sauces...Trader Jpes has some nommy nom nom sauces....sweet thai chili sauce....yes please!

You're making me insanely hungry AND curious about making my own condiments!

 

[sillyberry]

Check out http://www.thespicehouse.com/ (one of my very favorite places in Chicago).

Even if you never ever buy anything from them (really, you should) they have great recipes attached to each of their spices.

But if you like spicy, their Vulcan's Fire Salt makes everything better.

 

[Agent P]

I love horseradish. I love dipping my fries in it, and eating it on cold roast beef sandwhiches or french dip subs with au jus. I will also put lemon on just about anything, much to DH's dismay, so I just keep him out a plain portion.

 

[soocool]

Autumn, if you really want to zip up your cooking, try growing your own herbs. Not to go all Martha on you, but it really is ridiculously easy and they taste so much better. I grow oregano, rosemary and basil.

OoOo!!!! I know a lot of people that do this and they really do taste so delicious. The problem is that I can't grow my own until we move into a house...no room in this tiny place/no backyard!

You can grow a lot of herbs in small clay pots in your kitchen. I do and then pinch off what I need.

Outside I have garlic, horseradish (funny but the deer stay away from this area so I may plant more), no more mint outside-too invasive, lemon basil, and my most favorite DILL!!!

Last summer I had a dill forrest - they grew to about 5 feet and the yeard smelled like heaven. I dry some and pinch off to use fresh as well. Just have to remember to snap off the seed heads.

 

[soocool]

I have a FULL spice rack (probably around 35 herbs/spices?) ok, I just counted, and its actually 43. Um, I guess you could say I like an assortment, ha. We grow and dry our own basil,oregano, and thyme, so we use those pretty frequently, those herbs go nice with italian flavored foods. Thyme is also nice on a roast chicken. DH and I also eat a good deal of asian food, so soy sauce and (fresh, then grated) ginger, as well as cilantro (great for mexican flavor too btw) is always in the house.Besides soy sauce, we use alot of oyster sauce, mirin, rooster sauce (red hot chili sauce), and I always have homemade ketchup, homemade bbq sauce, and homemade italian dressing (we love it on sandwiches!) I go through alot of cinnamon ( I have 3 kinds) , fresh nutmeg, vanilla beans, cloves, and extracts for baking. I am also OBSESSED with different types of salts. I have at least 7 different kinds, and those were not included in my spice rack count. We need more cooking type threads on ps, come out, come out, wherever you are, fellow cooks!

I really really love asian food so thats a great recommendation! I tend to make lots of chicken so me and FI are always looking for new things to pair it with in terms of spices. I <33333333333 soy sauce! I really could eat it with anything, haha. I've never heard of oyster sauce?

Homemade ketchup/bbq sauce/italian dressing?!?!?!! I have a serious obsession with all three. Do tell more!

Salt is another big one for me...I had absolutely no clue they had that many kinds. I use sea salt for the most part...must know more!

I know you are going to be a nurse, but salt is a no-no. Very bad for you so use very sparingly!

 

[soocool]

AN, I don't remember because I haven't been there is a while, but have you ever been to the organic grocer on State Street in Newtown Borough (near the Brick Hotel)? I believe you can get a variety of good fresh herbs there, or even some of the local farms, like:

Lilies & Lavender
Kate Sparks
729 Limekiln Road
Doylestown 18901
215-345-7282
Cut flowers and herbs, culinary herbs.

Lately, I just go to Tanners or Solly Brothers and get my herbs there.

 

[ksinger]

My hubs makes a vegetable soup (with a small amount of meat, usually about 1/2 lb of sausage or hard chorizo for flavor) that has a tomato base. He sautes the onions and meat together, and when he deglazes he uses about 1.5-2 oz of tequila. Try it. It adds a really interesting flavor. He tried it on a lark, and now I DEMAND that he make that soup with tequila. He wanted to try deglazing with bourbon, but I nixed that - thought it would be too sweet. Tequila is not, so I think it goes better in something savory.

He also uses cardamom (ground) and annatto quite a bit. I'll go see what I can find in the way of the spice blends he makes, and post a couple. He makes almost all of them himself, and even has a dedicated spice grinder for the purpose.

 

[vc10um]

Monnie, have you ever tried TJ's Soyaki sauce for your Asian cooking? I don't think I've ever had the Japanese pan-fried noodles at Noodles & Co, but FI and I swear by TJ's Soyaki for all our stir-fry dishes. Works well with every protein and vegetable I would ever throw in a wok! It has sesame in it, and I don't find it too salty...it may be just the solution you're looking for!

AN, I love building easy sauces with a roux (equal parts flour and fat...I use either EVOO or butter depending on what I have on hand and what I'm saucing), chicken or vegetable broth or stock, a touch of 2% milk, salt, pepper, and a little garlic powder and tarragon. Bubble til it thickens. It's excellent over chicken and vegetables, and I use it on various ravioli as well. Also works with salmon!

I also love making sauces out of jams and jellies. Apricot is particularly good for this. I just thin it out with a little broth over heat on the stove, and use it to glaze chicken breasts seasoned with cinnamon.

I'm big on curry powder (try it in pot pies and casseroles...about 1 tsp per 4-6 servings!) and cumin right now, too.

Instead of serving rice and beans with tacos when I make them, I'll now choose one or the other and then marinate tomato, onion, and cucumber in a touch of sugar, white vinegar, and Adobo seasoning (you can find that in the Mexican foods aisle...I get the low-sodium one with cumin...and then I add more cumin!). A little Mexican twist on the classic cucumber salad. Also works with 3-bean salad!

I'll keep thinking...but these are some of my favorites!

 

[elrohwen]

For spice I use cumin and chili pepper a lot (fajitas, beans, or other vaguely Mexican dishes). I use Old Bay with shrimp and even in pasta with bechamel (usually when I'm adding shrimp to it). My mom got me a Potlatch seasoning from Williams Sonoma one year and it's great with salmon. I try to avoid using dry herbs because fresh tastes so good! A handful of chopped parsley really brightens up almost any dish, I think. For plain steamed veggies I usually stick to boring garlic salt. My new obsession is truffle salt - it really adds a new depth to just about any dish, but the flavor doesn't smack you over the head like truffle oil can.

For condiments, we use a lot of BBQ sauce (try to buy local stuff, especially from Dinosaur BBQ in NY, or SIL will send stuff up from Texas) and Sriracha hot sauce.

eta: I just noticed that you're looking for good peanut noodles - I love this recipe from Smitten Kitchen: http://smittenkitchen.com/2008/04/peanut-sesame-noodles/
I use chicken stock instead of water, and add a ton more veggies, but otherwise follow her recipe exactly.

 

[ksinger]

About the salt - a local 4-star chef held forth one night about that. It looks great and all....pink, black, white, grey,sea, cliff ...whatever, but once added to food, you really can't tell any difference, and very few people in blind tastings, can tell any difference even when just tasting the salt. Marketing hype. Fashion. Fad. Kosher is best, dissolves better, no iodine. If it's good enough for Kurt Fleischfresser, it's good enough for me. (And yes, you may attempt saying that 3 times fast)

Oh, and salt as you go, don't add all salt you're going to put in a dish, at the end. It cooks differently and layers the flavors better if you season at various points rather than in one big blob at the end.

 

[elrohwen]

About the salt - a local 4-star chef held forth one night about that. It looks great and all....pink, black, white, grey,sea, cliff ...whatever, but once added to food, you really can't tell any difference, and very few people in blind tastings, can tell any difference even when just tasting the salt. Marketing hype. Fashion. Fad. Kosher is best, dissolves better, no iodine. If it's good enough for Kurt Fleischfresser, it's good enough for me. (And yes, you may attempt saying that 3 times fast)

Oh, and salt as you go, don't add all salt you're going to put in a dish, at the end. It cooks differently and layers the flavors better if you season at various points rather than in one big blob at the end.

I agree with all of this. I do have sea salt around, but only for situations where I need the larger grain size for something - generally I use kosher salt.

Though I can't live without my truffle salt! Mmmm ... real bits of truffles ...

 

[chemgirl]

Autumn, if you really want to zip up your cooking, try growing your own herbs. Not to go all Martha on you, but it really is ridiculously easy and they taste so much better. I grow oregano, rosemary and basil.

OoOo!!!! I know a lot of people that do this and they really do taste so delicious. The problem is that I can't grow my own until we move into a house...no room in this tiny place/no backyard!

I'm in a small condo and I have mint, basil, rosemary, and oregano growing on windowsils/small tables. They fit, it just takes a lot of creative furniture placement.

 

[dragonfly411]

I keep a pretty wide assortment:
Garlic - fresh, jarred diced, dried, powder
Curries - powders, pastes
Teriyaki
Soy Sauce
cumin
dill
oregano
thyme
lavender
cinnamon - I love cinnamon
chilies
basil
lemon juice
oranges
orange zest
cranberries
chives
onion - fresh, dried
sea salt
pepper

 

[purselover]

I love fresh garlic, rosemary and basil and use them in pretty much everything. I also recommend red chili flakes if you like things hot and truffle oil.

 

[MichelleCarmen]

I'd have to run to my kitchen to recall everything...

A couple that I often use are garlic and cayenne pepper. My husband LOVES spicy food, so I add cayenne to everything, including speghetti sauce. ETA - I also mix cayenne in with mayo when making sandwiches to give them a bit of a zing.

As far as herbs, I ONLY use fresh ones. Whenever I bake chicken, I stick some fresh rosemary in to add flavor. If I make speghetti or similiar, I add basil. Man, I LOVE basil and will eat a leaf of it by itself. lol Also, when I'm home during the day, I'll stir fry tomatoes with basil and garlic and eat that with toasted bread.

We have a selection of asian hot sauces. There is one my DH and son both love and I cannot find it again. There is a store about 1/2 hr from me that I may go to to find it again. It's by a common company but the stores quit carrying it.

ETA - yes, and hot chili flakes as purselover mentioned.

FWIW, I don't use my spice rack AT ALL! I like to have fresh spices so I buy a small amout of BULK ones a few times a month rather than a full jar of anything.

Also, SAFFRON and rice. AHHHH, YUM!

ETA - cilantro too... Saw that added above.

My younger son HATES every spice. He wont eat anything if it has any sort of green speck in it, so I have to cook seperately for him.

 

[MichelleCarmen]

Autumn, if you really want to zip up your cooking, try growing your own herbs. Not to go all Martha on you, but it really is ridiculously easy and they taste so much better. I grow oregano, rosemary and basil.

OoOo!!!! I know a lot of people that do this and they really do taste so delicious. The problem is that I can't grow my own until we move into a house...no room in this tiny place/no backyard!

Have you tried growing in your window sill? We have an apt as well, and lucky do have a deck and I plan to grow herbs and tomatoes during the summer. Before, years back, I did grow inside and the only plant that didn't survive was the cat nip (lol - wonder why.)

 

[Haven]

About the salt - a local 4-star chef held forth one night about that. It looks great and all....pink, black, white, grey,sea, cliff ...whatever, but once added to food, you really can't tell any difference, and very few people in blind tastings, can tell any difference even when just tasting the salt. Marketing hype. Fashion. Fad. Kosher is best, dissolves better, no iodine. If it's good enough for Kurt Fleischfresser, it's good enough for me. (And yes, you may attempt saying that 3 times fast)

Oh, and salt as you go, don't add all salt you're going to put in a dish, at the end. It cooks differently and layers the flavors better if you season at various points rather than in one big blob at the end.

Oh, yes, I agree.

Except for that last bit--absolutely correct, unless you're making eggs. THEN add salt only at the end, once they're cooked. Otherwise, it breaks down and makes your eggs watery. At least, that's what Gordon Ramsay says, and his scrambled eggs are the most delicious egg dish on the planet. Go ahead, watch his youtube video and give them a try. Divine.