What seasonings could you not live without?

"AestheticsInMotion" (aestheticsinmotion) 07/17/2020 at 14:19 • Filed to: None

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Here are my top four, in no particular order.

Sriracha. I was very much anti-spicy foods for the majority of my life. It’s only in this past year that I’ve started— ahem—warming up to the hotness. And Sriracha? Truly a gateway drug!

Trader Joe’s garlic powder. Yes, TJ’s in specific. Why? Because where a comparable product from Kroger/Fred Meyer/QFC/Safeway/Walmart/etc. Is anywhere from $7-$12 depending on brand and *fanciness*, TJ sells their garlic powder for... One dollar!! And it’s much better than the *bargain* garlic powders (looking at you Kroger house brand. Yuck). I’m an admitted garlic-addict, and have zero issue spending half an hour mincing cloves, but a good garlic powder is a lifesaver, and TJ delivers. If you didn’t know, Trader Joe’s is a fantastic place to shop for spices in general. They’re cheaper across the board than anywhere else I’ve found, and the quality is there.

EAT barbecue The Most Powerful Stuff Purposeful Rub. That’s a mouthful. No idea how I found this stuff, but I loved it so much I set up reoccurring deliveries with Amazon to make sure I always h ave some. Fried eggs, sweet potato fries, chicken, asparagus... It can be a bit overpowering, do not reccomend with fish.

Sweet chili sauce. My first introduction to The Sauce was at a Japanese hole-in-the-wall diner. I bought karage (fried chicken), a bottle of sozu, and at the reccomendation of the server, a few sweet & spicy wings. Let’s just say that my love for Thai sweet chili sauce greatly influenced my decision to go to Thailand. Again, ordering these off Amazon because the local grocers didn’t carry big bottles, and I’d go through the small ones waaaaaay too fast.

Okay, that’s my four. Obviously salt & pepper get a lot of use, and there’s a fair bit of soy sauce used in this household. Brown sugar finds a way into quite a few dishes as well.

Oh and this stuff is fantastic on fish, pretty good with chicken, and just the slightest amount on a good steak... Hard to beat.

WasGTIthenGTOthenNOVAnowbacktoGTI > AestheticsInMotion 07/17/2020 at 14:23

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water.

Sovande > AestheticsInMotion 07/17/2020 at 14:23

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Saw an ad for this that was filmed  in a very important office with a very important man.

CarsofFortLangley - Oppo Forever > AestheticsInMotion 07/17/2020 at 14:24

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Garlic...just straight up in every form.  I eat that shit with a spoon like ice cream.

Peri-peri sauce has become a recent go too and Gochujang sauce is a HUGE favorite.

Spaceball-Two > AestheticsInMotion 07/17/2020 at 14:24

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I mix that Greek seasoning into my tuna fish sandwich mix. For me I’ve been addicted to Everything But the Bagel mix.

WasGTIthenGTOthenNOVAnowbacktoGTI > WasGTIthenGTOthenNOVAnowbacktoGTI 07/17/2020 at 14:24

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Kidding. It’s actually haba nero hot sauce.

AestheticsInMotion > CarsofFortLangley - Oppo Forever 07/17/2020 at 14:25

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I knew you were good people.

I'm unfamiliar with both of those sauces. Guess I have some homework

CalzoneGolem > Sovande 07/17/2020 at 14:25

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Sadly this has become problematic lately.

AestheticsInMotion > WasGTIthenGTOthenNOVAnowbacktoGTI 07/17/2020 at 14:25

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As a dipping sauce, right? 

Sovande > CalzoneGolem 07/17/2020 at 14:25

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I hit publish before inserting the sarcasm.

I use salt AND pepper. Like God intended. 

dogisbadob > Sovande 07/17/2020 at 14:27

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I knew someone would haha

dogisbadob > AestheticsInMotion 07/17/2020 at 14:27

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black pepper

CalzoneGolem > Sovande 07/17/2020 at 14:27

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Fucking Goya Adobo has been on about 80% of what I’ve eaten in my life.

For Sweden > AestheticsInMotion 07/17/2020 at 14:27

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Is fermentation a spice?

farscythe - makin da cawfee! > AestheticsInMotion 07/17/2020 at 14:27

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pretty much what you listed...and peri peri

and lately im using soy and oyster sauce a lot.... but thats probably just coz ive been on a bit of a rice/noodles bender

Arrivederci > AestheticsInMotion 07/17/2020 at 14:27

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Fuzzy Dust from Fuzzy’s Taco Shop in Ft Worth.  My sister-in-law lives there and ships it to us periodically :).

CalzoneGolem > AestheticsInMotion 07/17/2020 at 14:27

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Perfect for grilled meat. 

For Sweden > Sovande 07/17/2020 at 14:28

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World War I was fought for Empires

World War II was fought for Ideology

World War III will be fought for B eans

farscythe - makin da cawfee! > farscythe - makin da cawfee! 07/17/2020 at 14:30

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oh also

stuffs delicious... i mostly use it for sandwiches...lol

Arch Duke Maxyenko, Shit Talk Extraordinaire > AestheticsInMotion 07/17/2020 at 14:30

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Salt

You do need some for survival 

CarsofFortLangley - Oppo Forever > AestheticsInMotion 07/17/2020 at 14:31

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Peri-peri is like, nandos (do you guys have Nandos in the states?) go to sauce. It’s Portuguese. Very yummy.

  Gochujang is like a sweet/spicy sauce from Korea. Also delicious .

AestheticsInMotion > Arrivederci 07/17/2020 at 14:32

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Nothing like a local treasure! 

CarsofFortLangley - Oppo Forever > CalzoneGolem 07/17/2020 at 14:32

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Gotta go without season ing to own the cons.

KingT- 60% of the time, it works every time > AestheticsInMotion 07/17/2020 at 14:32

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Sriracha obviously , Cajun Seasoning, Smoky Chipotle sauce, McDonald’s Mulan special Szechuan Sauce

Aremmes > AestheticsInMotion 07/17/2020 at 14:35

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This stuff goes on nearly all of the meats I cook. There’s a Goya version very similar to this, but ain’t nobody gonna touch that now.

Stef Schrader > AestheticsInMotion 07/17/2020 at 14:37

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Paprika and cumin. Everything is usually fixed with more paprika, and sometimes fixed with more cumin.

Also, hot sauce. I’d be completely lost in life without a vinegary Louisiana-style hot sauce (Tabasco, Crystal, etc.). My favorite of all time is still Crystal Extra Hot.

I like to skip around as to which hot sauces I use, though. T he Yellowbird stuff is my most recent favorite, with the Serrano green sauce making simple meat-and-cheese deli sandwiches way better than they have any right to be and the Ghost Pepper being just the right mix of mildly smoky and hot for...nearly everything.

Darkbrador > AestheticsInMotion 07/17/2020 at 14:37

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Wintering is my favorite seasoning. You can go skiing, sledding, cross-countrying, it’s amazing. 

MoCamino > AestheticsInMotion 07/17/2020 at 14:37

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Adobo and garlic.  We use a bunch of different seasonings in different combinations on many different dishes.  But the loss of these two would make a very sad Mocamino.

ClassicDatsunDebate > AestheticsInMotion 07/17/2020 at 14:37

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Old Bay

Katsup Manis (sweet soy sauce)

CJ brand Bulgolgi Marinade

Sriracha

Keane’s Hot Mustard

Hy’s Seasoning Salt (with MSG)

Less of a list of seasonings and more of a list of shit I love to put on foods.

Kiltedpadre > AestheticsInMotion 07/17/2020 at 14:39

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Garlic is life. Everything gets three times the garlic recipes actually call for.

Sweet chili is another favorite for sure.

This stuff has replaced siracha for me.

This is good on almost anything chicken, corn on the cob, watermelon, etc.  I don’t even really like watermelon all that much but love it with this stuff on it.

dogisbadob > CalzoneGolem 07/17/2020 at 14:41

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I have a thread about non-Goya adobo if you know any good ones.

One non-political complaint about Goya’s adobo is that it’s so salty! I found a few no-salt adobos online. You can always add your own salt later, and you don’t have to add as much as Goya uses.

I can’t find the Badia adobo with pepper, only the without-pepper. I might try the Marshalls Creek adobo since there’s no salt added.

UserNotFound > AestheticsInMotion 07/17/2020 at 14:42

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Salt. Everything else is 2nd to salt.

AestheticsInMotion > Kiltedpadre 07/17/2020 at 14:44

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Hmm. I might have to try that peri peri stuff

CalzoneGolem > CarsofFortLangley - Oppo Forever 07/17/2020 at 14:44

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Ima just make my own : https://www.food.com/recipe/adobo-seasoning-442098

PartyPooper2012 > AestheticsInMotion 07/17/2020 at 14:46

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That’s a bit dramatic, isn’t it? I can definitely live without any of the spices.

What spices would I miss the most if they were gone? That all depends on what we’re making.

Salt and black pepper are the most basic ones.

All the rest are optional.

CarsofFortLangley - Oppo Forever > For Sweden 07/17/2020 at 14:48

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I’d be willing to die for Refried beans.

WasGTIthenGTOthenNOVAnowbacktoGTI > AestheticsInMotion 07/17/2020 at 14:48

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I dip my pretzels in it, let they swell up a little, then I don’t have to chew as much.

Goggles Pizzano > AestheticsInMotion 07/17/2020 at 14:49

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I put this shit on everything bacon is good on. Buy ‘ em 6 at a time.

rudishotsauce.com

Kiltedpadre > AestheticsInMotion 07/17/2020 at 14:49

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You definitely should. It’s even good mixed with ketchup to dip your fries into.

For Sweden > CarsofFortLangley - Oppo Forever 07/17/2020 at 14:49

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Refry or Die Brother

Highlander-Datsuns are Forever > AestheticsInMotion 07/17/2020 at 14:53

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CarsofFortLangley - Oppo Forever > For Sweden 07/17/2020 at 14:54

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Semper Fry.

Full of the sound of the Gran Fury, signifying nothing. > AestheticsInMotion 07/17/2020 at 15:05

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Forget the cock sauce - find the original. Srira ja Panich can be a little tough to find, but it’s worth it. The last few bottles I’ve purchased have been via eBay. When my mother was in town we searched all over the place for it and never found it (but apparently an asian market just down the road from me that I haven’t been to has it, or at least it’s shown on their Google Maps profile ). I sent her a few bottles for mother’s day (and sent myself a few as well...)

This steakhouse seasoning is surprisingly good, and costs just a buck; it’s the Dollar Tree house brand . I use it on all sorts of things and not just steak. I think the caraway seed is what separates it from other varieties of steak seasoning.

Ponzu - I usually use it in place of soy sauce, which is generally too salty for me. I also like a little citrus tang, and generally prefer the lime version.

I love paprika, but the smoked variety adds a flavor that can’t be found anywhere else.

Given how much of this I use it’s a good thing they sell it at Costco. Maybe I should switch to buying the half gallon bottles. I’ve tried numerous hot sauces and this one has the best combination of flavors and complexity. I also like to keep a bottle of the classic Frank’s Red Hot around for when its flavor is the one I need/want.

For the last few years I’ve been using a lot of chile lime seasoning, and don’t have a particular favorite brand. I did find a low-sodium version that I’ve been using more lately, but I am getting a little burned out on the flavor, somewhat like how I got tired of lemon pepper.

Merfthemadmauler > AestheticsInMotion 07/17/2020 at 15:07

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Salt.

Pickup_man > AestheticsInMotion 07/17/2020 at 15:08

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If I’m picking one or two beyond the obvious S&P it’s Johnny’s

G ood on every kind of meat, and makes my favorite fish batter when mixed with corn flake crumbs and flour.

And plain old cayenne pepper, for a bit of heat.

I’d like to keep a hot sauce around as well but I’m not really picky when it comes to hot sauce so almost anything will do. 

smobgirl > Highlander-Datsuns are Forever 07/17/2020 at 15:23

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That’s it, I’m taking the Datsun. It deserves a better owner.

KingT- 60% of the time, it works every time > WasGTIthenGTOthenNOVAnowbacktoGTI 07/17/2020 at 15:25

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Water is better with mayo

ttyymmnn > AestheticsInMotion 07/17/2020 at 15:27

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Aside from garlic, Lowry’s season salt. 

Dead_Elvis, Inc. > Stef Schrader 07/17/2020 at 15:32

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*smoked* paprika FTMFW!

I like Yellowbird sauces, but their bottles suck. Just gimme a standard screw cap like Tabasco & every other hot sauce under the sun, n ot that god damned leaky-ass plastic spout.

Manwich - now Keto-Friendly > AestheticsInMotion 07/17/2020 at 15:37

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Eye of Newt

Exage03040 @ opposite-lock.com > AestheticsInMotion 07/17/2020 at 15:37

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Ooooo, excluding traditional salt and pepper I have a bunch.

BBQ sauces from mild to kill , Asian bottles of stir fry, teriyaki, S zechuan, sweet chili. A bunch of dry, I really like doing a stir fry plain and then adding Thai red curry powder for the flavor and texture , and yellow curry powder infused rice. Montreal and various steak rubs. Chili Powder, love me chili powder in things.

Manny05x > Kiltedpadre 07/17/2020 at 16:15

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Def the tajin.

Stef Schrader > Dead_Elvis, Inc. 07/17/2020 at 16:28

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Yeah. The tops leak worse than Sriracha! I like the ability to squeeze out a thicker sauce, and I’m glad it’s a cap instead of the Sriracha-style twisty boi, but yeah. Fix those damn leaks!

Dead_Elvis, Inc. > Stef Schrader 07/17/2020 at 16:41

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Hell, I’ll take the twisty-style on everything if Yellowbird would quit with their shitty design . Never really had a problem with those leaking - and it always worked for yellow (hot dog? the cheap, neon stuff) mustard without issue.

TheBloody, Oppositelock lives on in our shitposts. > Kiltedpadre 07/17/2020 at 16:42

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Have you ever been to a Nado’s restaurant? They’ll pretty much ruin any sort of chicken joint for you forever.

Also their ads are hysterical:

WasGTIthenGTOthenNOVAnowbacktoGTI > KingT- 60% of the time, it works every time 07/17/2020 at 16:45

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and bacon

Kiltedpadre > TheBloody, Oppositelock lives on in our shitposts. 07/17/2020 at 16:47

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I’ve never heard of them, but it looks like the closest one would be around 6 hours away. I may ask my brother in law that live in northern Virginia if he’s been there.

Wrong Wheel Drive (41%) > AestheticsInMotion 07/17/2020 at 16:50

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Red pepper flakes for sure! Blackened seasoning second, although maybe just paprika if push came to shove. Then black pepper and salt. 

Wrong Wheel Drive (41%) > AestheticsInMotion 07/17/2020 at 16:51

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It's basically just paprika

TheBloody, Oppositelock lives on in our shitposts. > Kiltedpadre 07/17/2020 at 16:52

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Grew up eating the stuff, I drive down to Baltimore from Jersey to visit the Nandos there. 

Tripper > AestheticsInMotion 07/17/2020 at 16:59

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Imma put one in for fresh herbs. Not “fresh herbs” from the store but like out someone’s garden. My wife grows all kinds of stuff, to name a few of my faves: thyme, rosemary, basil, dill, garlic, green onions.

I like oregano on pizza tried the store stuff...it’s actually sawdust.

TheJWT > AestheticsInMotion 07/17/2020 at 17:05

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Put me on an IV of Old Bay and BWW Garlic Parm sauce

AestheticsInMotion > Tripper 07/17/2020 at 17:18

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I need a herb garden 

BaconSandwich is tasty. > AestheticsInMotion 07/17/2020 at 17:21

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Recently I’ve taken a liking to this stuff:

Despite the “garlic” in the name, to me it doesn’t taste like garlic.

BaconSandwich is tasty. > WasGTIthenGTOthenNOVAnowbacktoGTI 07/17/2020 at 17:49

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Everything is better with bacon.

Almost everything.

Taylor Martin > AestheticsInMotion 07/17/2020 at 18:18

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I’m no chef, in fact I rarely cook at all, but over this lockdown I learned to make Mac and Cheese (which I’m very proud of). Whenever I found it lacked flavor I just threw in this “seasoned salt” that’s been in our cabinet forever. My roommates use it all the time, they actually know what’s in it, and it’s our go to flavor enhancer... no clue what brand it is though, it’s just “the seasoned salt.”

I’m the least qualified person to talk about seasonings though, so take all this with  a grain of seasoned salt.

pip bip - choose Corrour > AestheticsInMotion 07/17/2020 at 19:52

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vegemite

Danny Korecki > AestheticsInMotion 07/17/2020 at 20:02

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The only answer here is Old Bay.

Stef Schrader > Dead_Elvis, Inc. 07/18/2020 at 00:19

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Oh, I always seem to get the glob-fart with twist tops. Twist open, release pressure, immediately spatter mustard. Sigh.

i86hotdogs > AestheticsInMotion 07/18/2020 at 06:09

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Mike’s Honey Hot-Phenomenal blend of sweet, sticky, and hot. Goes great on literally everything. Eggs? Yup. Rice? Yup. Tacos? Yup. Popeyes biscuits and their chicken sandwich? Yup. Burgers? Yup. Ok you get it.

Jack Daniels Chicken Rub-The only reason I initially bought this was because it was marked down to $1 for some reason. The mildly bourbon flavor pairs well with the heat. I use it more as a seasoning rather than a rub. Chicken and pork both taste great with this.

Frank’s Sweet Chili Sauce-noticing a trend here? I love a sweet heat 1-2 punch on my foods. Big fan of Frank’s version because 1. It’s thick and saucy, but not too much 2. Most other sweet chili sauces are made with soy sauce or something similiar. I am allergic to soy.

Onion Flakes-people usually reach for the onion salt or onion powder. I like the chunky flakes shaken on my food. Adds good texture to foods.

CaptDale - is secretly British > AestheticsInMotion 07/19/2020 at 10:50

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Salt, Pepper, and fresh herbs from the garden. Oh and garlic, LOTS of garlic.

kanadanmajava1 > AestheticsInMotion 07/20/2020 at 16:56

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Lately I have been eat ing a lot of Texas Pete hot sauce . Rather surprisingly it’s quite well available in the local supermarkets.