No one has said anything about Old Bay......
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Spices...
- Thread starter coltle6920
- Start date
given the rarity of real deal seafood up here, will use it on home made fries on occasion
45Smashemflat
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Smoked paprika on fluffy scrambled eggs or omelette…. 
Cinnamon in oatmeal.
My wife uses it when she clones Red Lobsters biscuits.
Sage, rosemary and thyme
Crushed Red pepper; to add to dishes as my wife doesn't like "spicy"
I've become fond of "Montreal Steak Seasoning" for beef cuts
Crushed Red pepper; to add to dishes as my wife doesn't like "spicy"
I've become fond of "Montreal Steak Seasoning" for beef cuts
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I do not like the Saigon version and just so you know, the Saigon variation can be toxic. The McCormick's brand of cinnamon (Ceylon type) has the more traditional taste we grew up with and is also safer for consumption. In my house, we use a lot of cinnamon so that is important to us. Please don't get me wrong, I am not saying you are going to get sick fro the Saigon version (you would have to eat more than a little) just mentioning it so you are aware. Taste is truly what drove me back to the McCormick's Ceylon version as it has a much more traditional cinnamon taste to us.
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MetalMan
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The only food allergy I have is to Garlic. It gets me nauseous and sometimes gives me the runs. I have been known to excuse myself from the table in a restaurant if they forget to follow my instructions NOT to put garlic in my dish!! While I can tolerate very small amounts finely ground into Rao's or Victoria's brand red sauce, Peter Luger's sauce etc. I can not at all tolerate small chunks or even small whole pieces. When in an Italian restaurant I specifically only order dishes that are not precooked in trays so they don't already have garlic in them. 98% of the time they honor my requests, 2% of the time they don't and I have to send the dish back. Some people just don't get garlic allergies because most people have no issues with it. I have no other food allergy's.
