Termyn8or
Well-Known Member
[Mod.Edit: Title of thread changed to encourage discussion (MG)]
I have gotten into spices. I have one I call killer chicken spice, or just killer spice.
1 - 1 garlic powder
2 - 1 onion powder
3 - 1 thyme
4. - 1 celery seed
5. - 1 white pepper
6. - ½ dill seed
7. - ½ cayenne pepper
To this add 1 - sage for pork or beef.
I mix them all together because to put them all on ends up too much. So the mixture is in a jar with a shaker top.
Speaking of spice jars, if you want to reuse the ones from the store bear this in mind. The ones with the flip top or whatever and the shaker built into the top lid will make your spices lose potency facter than they would in saled jar. Some have a totally solid lid and the shaker thing is underneath, those seal right. The ones with the holes in the top do not. Glass might be even better but at least use the ones with the solid lid over the top.
I have used this for sooe tie and it is good, at least I think so.
In the intro section someone said they like spicy ? Well to make 8 ounces of tomato sauce for lik sausage sandwichees etc, or pizza get a l oad of this.
First I have a rosemary/fennel bag. A coffee filter actually. First I boi tha tintil I gget the water brown, it is like a fennel/rosemary tea.
Into this goes about a half a garlic cut up small, about half an onion also cut up small. It cooks until tender. I add a little olive oil in case iot dries up, and much of the time a small amount of white chardonay, which is fairly dry.
Later goes in the can of sauce. Then the spaces. Per 8 ounces;
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tsp celery seed
½ tsp cayenne
Now that is spicy.
So does anyone else have like a custom mix ? Like Emeril's essence ?
Thing is I haven't touched on fish and a few other things.
T
I have gotten into spices. I have one I call killer chicken spice, or just killer spice.
1 - 1 garlic powder
2 - 1 onion powder
3 - 1 thyme
4. - 1 celery seed
5. - 1 white pepper
6. - ½ dill seed
7. - ½ cayenne pepper
To this add 1 - sage for pork or beef.
I mix them all together because to put them all on ends up too much. So the mixture is in a jar with a shaker top.
Speaking of spice jars, if you want to reuse the ones from the store bear this in mind. The ones with the flip top or whatever and the shaker built into the top lid will make your spices lose potency facter than they would in saled jar. Some have a totally solid lid and the shaker thing is underneath, those seal right. The ones with the holes in the top do not. Glass might be even better but at least use the ones with the solid lid over the top.
I have used this for sooe tie and it is good, at least I think so.
In the intro section someone said they like spicy ? Well to make 8 ounces of tomato sauce for lik sausage sandwichees etc, or pizza get a l oad of this.
First I have a rosemary/fennel bag. A coffee filter actually. First I boi tha tintil I gget the water brown, it is like a fennel/rosemary tea.
Into this goes about a half a garlic cut up small, about half an onion also cut up small. It cooks until tender. I add a little olive oil in case iot dries up, and much of the time a small amount of white chardonay, which is fairly dry.
Later goes in the can of sauce. Then the spaces. Per 8 ounces;
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tsp celery seed
½ tsp cayenne
Now that is spicy.
So does anyone else have like a custom mix ? Like Emeril's essence ?
Thing is I haven't touched on fish and a few other things.
T
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