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View Full Version : The only spice you'll ever need

pitbitch371
07-22-2008, 08:10 AM
I got a bottle of this a few years ago for christmas and now I rarely use anything else. Our race team usually splits a case of the LARGE bottles. It is good on EVERYTHING, from steak and chicken to fried potatoes and especially on eggs.

http://www.angelfire.com/blues/howlindog/
JAY95gt
07-22-2008, 09:22 AM
That's how I am with this stuff:

http://www.cajunspice.com/images/featured_01.jpg

Tony Chachere's awesome on chicken, potatoes, fries, pork, veggies, eggs - nearly anything.
Bubstr
07-22-2008, 10:49 AM
I think we all get stuck in ruts with seasoning. I have a friend that puts cumin and green chillies in everything. I like ranch dressing and put dill weed in everything. I suspect everyone does this. It seems older people like hot spiced foods and the more they eat the hotter they like. Give this food to a fresh palate, (kids) and they say yuck. Makes you think we lose taste buds as we get older and need extra kick. The downfall of this as you get older your gastronomical system doesn't seem to agree with some of these flavors. I know some of the things I fix, will make you take the economy 6 for a dollar, when you take a number to use the rest room.
Anymore I cut my guests a break and don't serve Gramma (incert name ending in vowel)s Spagetti sauce which you don't measure spices, you just watch the size of the mountain of green in pot. It is more brown than red when done. It don't burn your mouth, but it will make you sweat. It makes all marinara taste like tomato soup. I fed this to hunting partners once and one hasn't forgiven me yet for the ordeal he went threw the next day in a duck blind.
outlawdakota
07-22-2008, 08:29 PM
jay95gt same here use it on everything
TheNovaMan
07-23-2008, 02:55 AM
I like salt.
Drag Radial
07-23-2008, 11:50 AM
That's how I am with this stuff:

http://www.cajunspice.com/images/featured_01.jpg

Tony Chachere's awesome on chicken, potatoes, fries, pork, veggies, eggs - nearly anything.

X's 3, I had some when we were in Kuwait/Iraq.............made everything taste better!
JAY95gt
07-23-2008, 12:40 PM
I even put it on a plain cheese pizza last night - yum!
SilverFox
07-23-2008, 06:00 PM
That's how I am with this stuff:

http://www.cajunspice.com/images/featured_01.jpg

Tony Chachere's awesome on chicken, potatoes, fries, pork, veggies, eggs - nearly anything.

That's a bit salty for my taste (the regular Tony Chacheres). I like spicy, and if I use the TC to get to my spice level then it's too salty.....The Tony Chacheres "MORE SPICE" is just right. I can get it as spicy as I like it and it's not too salty.......Not every store has the more spice though....harder to find it....but worth the search!
purpleplymouth
07-23-2008, 06:27 PM
Bojangles french fry seasoning!
JAY95gt
07-23-2008, 09:15 PM
That's a bit salty for my taste (the regular Tony Chacheres). I like spicy, and if I use the TC to get to my spice level then it's too salty.....The Tony Chacheres "MORE SPICE" is just right. I can get it as spicy as I like it and it's not too salty.......Not every store has the more spice though....harder to find it....but worth the search!

I'll have to give that a try - you are right, it can get overly salty is you really want to kick up the spice. i use it more as an accent.
wfo21
07-24-2008, 12:50 PM
the goodtimers use a lot of this.

http://i253.photobucket.com/albums/hh61/wfo21/evergladesallpurpose.jpg
SMALLEY
07-26-2008, 10:35 PM
try the howlin dog spice and you will never use anything else !!!!!!!!!!
DCarr
07-27-2008, 12:02 AM
Costco has a " Sweet Mesquite " packaged under their Kirkland house brand. Not much sweet about it, has a tiny bit of a tang to it but is extremly tasty !!!! I am using it on almost everything now.
danielcrmstr
08-01-2008, 10:51 PM
im a big fan of mrs dash tomato basil and garlic. mix it with olive oil and chopped garlic, and put in on burgers....mmmmmmmmmmmm
brianmag
08-02-2008, 12:45 PM
4tbs. paprika ,3 tbs granulated garlic,3 tbs celery salt, 2 tbs brown sugar, 2 tbs chille powder,2 tbs cumin, 1 tbs italian seasoning,1 tbs salt,1 tbs fresh ground black pepper, 1 TSP CAYENNE PEPPER................LEAVE IT OUT IF YOU DON'T LIKE HEAT. I grind all this all up in a coffee grinder that is only used for spices but you can put it in a container and shake it up. Good on everything!!!!!!!!!!!!!!!!!!!
miclau
08-06-2008, 02:35 PM
adobo is good on chicken and burgers as well
Dragracer1971
09-07-2008, 11:39 AM
That's how I am with this stuff:

http://www.cajunspice.com/images/featured_01.jpg

Tony Chachere's awesome on chicken, potatoes, fries, pork, veggies, eggs - nearly anything.

xxx4, from south Louisiana here and it's the best seasoning to use to me! I put it on everything and i mean EVERYTHING.......:partyman:
MCMIKE
09-09-2008, 05:33 PM
xxx4, from south Louisiana here and it's the best seasoning to use to me! I put it on everything and i mean EVERYTHING.......:partyman:
Who sells it north of the Mason Dixon ?
JunkBird69
09-10-2008, 08:36 AM
http://www.marylanddelivered.com/images/oldbaylargetin.jpg
kimnaiser
09-11-2008, 12:22 AM
This is the seasoning we use all the time..... its a little different than the Creole seasoning.......

http://i37.photobucket.com/albums/e62/sarah052594/tonys.jpg
JAY95gt
09-11-2008, 12:30 AM
http://www.marylanddelivered.com/images/oldbaylargetin.jpg

hell yes to that too.

After living in Maryland, you just can NOT call it a crab (or even shrimp) without Old Bay...it's just wrong.

damn good stuff!
Chevelle Rob
09-11-2008, 12:33 AM
the goodtimers use a lot of this.

http://i253.photobucket.com/albums/hh61/wfo21/evergladesallpurpose.jpg

That's good stuff. Goodtimers can throw down too.
kimnaiser
09-11-2008, 09:03 AM
Who sells it north of the Mason Dixon ?
If you can't find it up there, PM me your addy & I'll send ya a can of it !!
Marshall Stack
09-11-2008, 09:28 AM
xxx4, from south Louisiana here and it's the best seasoning to use to me! I put it on everything and i mean EVERYTHING.......:partyman:


X5!!!! That stuff is the bomb! Try it sometime as a rub when BBQ'ing chicken. YUM!



Marshall
Tony Corley
09-24-2008, 06:38 PM
If you like the Tony Chacheres, try Luzzianne, not as salty.
Scott McMullen
09-25-2008, 12:32 PM
http://www.greekseasoning.com/displayC1s.jpg
JAY95gt
09-25-2008, 12:43 PM
http://www.greekseasoning.com/displayC1s.jpg

Yeah, Scott. Cavenders is the BOMP on chicken and pork chops. Great stuff.

When I grill pork chops I usually do one in Cavender's and one in Tony ChaChere's! lol
Puddin'
09-26-2008, 11:57 PM
Old Bay for seafood

Everglades for pork

Lawry's for boiling corn on the cob

I got hooked on cooking fried eggs with a touch of onion salt, garlic salt, regular salt, and pepper, added onto the eggs while in the pan..splashing some grease to cook the top, and the spices would wash away a bit. Came out more mild than it sounds. mmm..the good ol' days of being stick thin. lol