Question about seasonings
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Yaworski
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I like to use those for making chicken soup.
Chubbo
Member
Seasoning
There are a few foods, and food dishes that can't be improved by garlic, in its many forms; Raw garlic, chives, leeks, Garlique, Garlic salt, garlic powder, garlic potatoes, Garlic wieners, to name a few. I'll leave that up to your taste, and discretion.
Garlic is beneficial, and accredited, by medical, authorities, to prevent/cure, a multitude of ailments. Garlic produces energy, stimulates thought, and determination, and seems to be a miracle food.
Chubbo
There are a few foods, and food dishes that can't be improved by garlic, in its many forms; Raw garlic, chives, leeks, Garlique, Garlic salt, garlic powder, garlic potatoes, Garlic wieners, to name a few. I'll leave that up to your taste, and discretion.
Garlic is beneficial, and accredited, by medical, authorities, to prevent/cure, a multitude of ailments. Garlic produces energy, stimulates thought, and determination, and seems to be a miracle food.
Chubbo
Buddy invited us over for a chicken dinner.
His wife made us lemon chicken.
Recipe called for one lemon.
She poured in one bottle of concentrated lemon juice.
"One is one", she embarrassingly said.
The brasswind playing guests had to take
the week off from work.
As long as we're here,
a list of spices used in Cajun/Zydeco cooking would be appreciated.
Thx
RT
His wife made us lemon chicken.
Recipe called for one lemon.
She poured in one bottle of concentrated lemon juice.
"One is one", she embarrassingly said.
The brasswind playing guests had to take
the week off from work.
As long as we're here,
a list of spices used in Cajun/Zydeco cooking would be appreciated.
Thx
RT
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Chicken is a mild meat so light sauces go better with it but you can also go heavy on flavor with maybe a black Bean & garlic paste.
Chicken and pork both do well in a wok or stir fry meal.
The vegetables that I add to these meats to add volume are;
W or brown Onions, green/red bell peppers, carrots, tomato, snow pea, mushrooms, scallops, Napa cabbage, broccoli, bean sprouts, pineapple, fresh ginger or what ever you like.
For a light sauce : fish sauce, for a medium flavor try Hoisin and the
Blk bean/Garlic is a full flavor, best with beef.
Look into a sweet & sour sauce for chicken & pork that goes well with w onion, grn bell pepper, carrot and tomatoes, with long grain white rice, cooked 20-30 minutes and pulled from heat for 10 minutes, before lifting the lid and fluffing with a fork.
I don't use olive oil but use Canola that is lighter in flavor and will take higher heats, used in woks, for better flavors.
Hoisin, with lots of fresh ginger & Garlic plus some "Rooster" hot sauce, make for some great killer, chicken wings.
Brown wings, add some chicken broth to simmer with the above ingredients and in 45 minutes, hang on to your hat !!
Have fun.
Chicken and pork both do well in a wok or stir fry meal.
The vegetables that I add to these meats to add volume are;
W or brown Onions, green/red bell peppers, carrots, tomato, snow pea, mushrooms, scallops, Napa cabbage, broccoli, bean sprouts, pineapple, fresh ginger or what ever you like.
For a light sauce : fish sauce, for a medium flavor try Hoisin and the
Blk bean/Garlic is a full flavor, best with beef.
Look into a sweet & sour sauce for chicken & pork that goes well with w onion, grn bell pepper, carrot and tomatoes, with long grain white rice, cooked 20-30 minutes and pulled from heat for 10 minutes, before lifting the lid and fluffing with a fork.
I don't use olive oil but use Canola that is lighter in flavor and will take higher heats, used in woks, for better flavors.
Hoisin, with lots of fresh ginger & Garlic plus some "Rooster" hot sauce, make for some great killer, chicken wings.
Brown wings, add some chicken broth to simmer with the above ingredients and in 45 minutes, hang on to your hat !!
Have fun.
OLDSTER
Member
EVERYTHING BBQ; one, two, or all three of these.
Franks Hot Sauce
Texas Road House Steak Sauce
Sweet Baby Rays
Franks Hot Sauce
Texas Road House Steak Sauce
Sweet Baby Rays
I've seen enough salt mentioned in this thread to raise my blood pressure.
Haven't touched a salt shaker in 20 years, read all labels, and avoid foods with high salt content.
It's also good for closing cuts. Ask me how I know.
Buddy invited us over for a chicken dinner.
His wife made us lemon chicken.
Recipe called for one lemon.
She poured in one bottle of concentrated lemon juice.
"One is one", she embarrassingly said.
The brasswind playing guests had to take
the week off from work.
Why? I'd think it would improve their pucker.
This was pucker mas grande.
It took a week for Schilke to turn down the shanks on some tuba mouthpieces to fit their horns.
It took a week for Schilke to turn down the shanks on some tuba mouthpieces to fit their horns.
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Chubbo
Member
Oregano
Eveled, oregano is the only seasoning that ever made me instantly sick. I experienced it upon taking my first bite of pizza, which contained it. Even the odor of oregano nauseates me. I didn't try piazza again for a couple of years. After discovering that oregano was the offender, I tried piazza without oregano, and it was scrumptious. I enjoyed pizza for many years until about a year ago, when I lost my taste for it again. Haven't eaten it since.
Chubbo
Eveled, oregano is the only seasoning that ever made me instantly sick. I experienced it upon taking my first bite of pizza, which contained it. Even the odor of oregano nauseates me. I didn't try piazza again for a couple of years. After discovering that oregano was the offender, I tried piazza without oregano, and it was scrumptious. I enjoyed pizza for many years until about a year ago, when I lost my taste for it again. Haven't eaten it since.
Chubbo
Chubbo
Member
Seasoning
An antidote pertaining to garlic; My father & mother in laws, now deceased, loved fried bologna sandwiches. Many years ago, I offered them fried bologna sandwiches, made from garlic bologna; while they were eating them, they proclaimed them to be the best fried bologna sandwiches they'd ever tasted, but when I told them it was garlic bologna, they laid their sandwiches down and wouldn't eat another bite.
Chubbo
An antidote pertaining to garlic; My father & mother in laws, now deceased, loved fried bologna sandwiches. Many years ago, I offered them fried bologna sandwiches, made from garlic bologna; while they were eating them, they proclaimed them to be the best fried bologna sandwiches they'd ever tasted, but when I told them it was garlic bologna, they laid their sandwiches down and wouldn't eat another bite.
Chubbo
In the late 60's I was at a family cook out when my humorless Aunt Mona told my dad "this is the best potato salad I have ever eaten. What's your secret?"
Dad: "I don't wash my hands".
She never touched it after that.
Dad: "I don't wash my hands".
She never touched it after that.
I like to try out a lot of different things now and then, when I get boared.
If you grow horse radish or have a bottle of "Regular" on hand, you might try
it in your next Cole slaw, mashed potatoes, etc., for a little zip to your taste buds.
If you don't like Oregano, maybe try Basil or even Tarragon that goes great with ground clam patties, if you dig your own.
If you don't like garlic & butter, you might try steamed rice and fish heads........
but Hay, I was in the Navy.
If you grow horse radish or have a bottle of "Regular" on hand, you might try
it in your next Cole slaw, mashed potatoes, etc., for a little zip to your taste buds.
If you don't like Oregano, maybe try Basil or even Tarragon that goes great with ground clam patties, if you dig your own.
If you don't like garlic & butter, you might try steamed rice and fish heads........
but Hay, I was in the Navy.
Yaworski
Member
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Try a little coconut milk in your chicken stir fry when it is almost finished.
In our home the perfect additions would be garlic and Thai Fish Sauce.
I would try several variations to promote a change of taste.
In our home the perfect additions would be garlic and Thai Fish Sauce.
I would try several variations to promote a change of taste.
This is my daughter's version of Irish chicken. I haven't the words to convey how delicious it is.
Enjoy...
- 6 to 12 chicken thighs (seasoned how you like, I use Dano's Spicy or something comparable)
-1 to 2 heads cabbage, chopped
- 1 to 2 large yellow/sweet onions, chopped
- 1 to 2 packages bacon ( keep ALL bacon grease, best if you have extra bacon grease stored somewhere to use, you'll need it.)
- russet potatoes ( amount as you desire), peeled and cut how you wish
- chicken broth
- beef broth
- salt and pepper
------ cook bacon, chop it up, set aside.
- cook cabbage and onion in bacon grease about 20 minutes, remove from pan. (if making a large amount, cook in batches so your cabbage is evenly cooked in the bacon grease.)
- add more bacon grease to pan and cook potatoes about 10 minutes, remove from pan.
- season (heavily, it will spread off of your chicken and into your cabbage as intended as it cooks in oven) your chicken and cook in bacon grease until just seared (don't cook all the way).
-add all ingredients in a large roast pan or dutch oven and fill up to just below the top of the cabbage with equal parts chicken broth and beef broth.
-cover and cook at 350 for 2 hours, remove cover, stir and cook for 45 minutes more, add cover back and cook for another 45- 90 minutes(or until the broth is mostly incorporated into the chicken, potatoes and cabbage. season with salt and pepper as desired.
Enjoy...
- 6 to 12 chicken thighs (seasoned how you like, I use Dano's Spicy or something comparable)
-1 to 2 heads cabbage, chopped
- 1 to 2 large yellow/sweet onions, chopped
- 1 to 2 packages bacon ( keep ALL bacon grease, best if you have extra bacon grease stored somewhere to use, you'll need it.)
- russet potatoes ( amount as you desire), peeled and cut how you wish
- chicken broth
- beef broth
- salt and pepper
------ cook bacon, chop it up, set aside.
- cook cabbage and onion in bacon grease about 20 minutes, remove from pan. (if making a large amount, cook in batches so your cabbage is evenly cooked in the bacon grease.)
- add more bacon grease to pan and cook potatoes about 10 minutes, remove from pan.
- season (heavily, it will spread off of your chicken and into your cabbage as intended as it cooks in oven) your chicken and cook in bacon grease until just seared (don't cook all the way).
-add all ingredients in a large roast pan or dutch oven and fill up to just below the top of the cabbage with equal parts chicken broth and beef broth.
-cover and cook at 350 for 2 hours, remove cover, stir and cook for 45 minutes more, add cover back and cook for another 45- 90 minutes(or until the broth is mostly incorporated into the chicken, potatoes and cabbage. season with salt and pepper as desired.
Zydeco is a music genre . If you're looking for Cajun/Creole seasonings just look at the ingredients on any label of Tony's or Slap Ya Mama , etc.
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