The Spice Thread - Your favorite eight dollar McCormick flavorflakes

[DickMain]

So, I didn't see a related thread when I had a question about some spices gathering dust in my own cabinet and figured I'd kick one off. Everything spices; fun ways you learned to use common ones, staples you think everybody should have, preparing your own, and whatever else you think Chez Kiwi should know.

For me, I'm wondering how the fuck you use powdered mustard and ginger. I've had them both lying around for years and never ran out because I seldom use them. Every time I throw them onto something and get it in the oven I feel like I just never taste the difference. I figure I must be using these wrong and wondered who else might know some tasty things to do with them.

As for what I personally recommend everybody get (and have recommended in other threads) is smoked paprika. That stuff has the most pleasant barbecue aroma to it, and it's been an absolute treat on everything I've used it for; from marinades, to breading mixes, and soups. I've found that it pairs really nicely with cayenne, and I've even enjoyed it in creamier meals (recently prepared a knockoff bisque with a can of sardines, some cream, and among many other things smoked paprika). Best accidental spice purchase I think I've made. That said, how do you use regular paprika? I have never done so apart from deviled eggs.

 

[Lord of the Large Pants]

I like regular paprika on potato salad.

Here's my favorite burger spice. I didn't invent it, just found it online ages ago. Double the cayenne if you like it spicy.

1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic powder
2 teaspoons dried minced onion, optional

 

[Vampirella]

I'm wondering how the fuck you use powdered mustard

I add 1 Tsp salt, 1/4 Tsp black pepper, and 1/8 tsp ground mustard to my cheese sauce when I make homemade mac and cheese. It adds a nice flavor. I also add a little to my red beans and rice.

 

[CallmeCicada]

Regular paprika is great on almost any red meat, poultry, and fish. It also goes nice on brown legume like lentils. Powdered ginger and mustard is great for sauces, I must admit I have trouble finding uses for it since using fresh is usually better.
My go to spices are always oregano, thyme, rosemary, and sage for most things. My personal favorite though is dried coriander seeds, toasting it ina pan just smells so amazing.

 

[Tablet County]

Spice?

 

[DickMain]

I like regular paprika on potato salad.

Here's my favorite burger spice. I didn't invent it, just found it online ages ago. Double the cayenne if you like it spicy.

1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic powder
2 teaspoons dried minced onion, optional

I'll have to give it a try, that sounds pretty close to what I like in my burger mix. I tend to like oregano in mine, and Worcestershire (though iirc @AnOminous considers it too wet for his tastes).

Powdered mustard is great if you're making a dry rub for meats, it gives a subtle tangy kick, especially when paired with brown sugar, garlic powder, and paprika. It also shows up in a lot of homemade mac and cheese or cheese sauce recipes, it doesn’t taste like mustard per se, but it sharpens the flavor a bit. Just don’t overdo it or it’ll taste weirdly metallic.

I add 1 Tsp salt, 1/4 Tsp black pepper, and 1/8 tsp ground mustard to my cheese sauce when I make homemade mac and cheese. It adds a nice flavor. I also add a little to my red beans and rice.

I really need to learn some homemade mac. I've only tried to do it up once and blew it, but I love homestyle mac so much. How much of this mustard stuff in general do you have to use then, because it sounds like a lot less than I think. I definitely think I overdid it today but I'm about to find out.

Regular paprika is great on almost any red meat, poultry, and fish. It also goes nice on brown legume like lentils. Powdered ginger and mustard is great for sauces, I must admit I have trouble finding uses for it since using fresh is usually better.
My go to spices are always oregano, thyme, rosemary, and sage for most things. My personal favorite though is dried coriander seeds, toasting it ina pan just smells so amazing.

Gonna have to try it on some salmon the next time I do it up then. I've never tried making my own sauces but a couple of times.

 

[CallmeCicada]

Gonna have to try it on some salmon the next time I do it up then. I've never tried making my own sauces but a couple of times.

A mustard honey ginger sauce for salmon is very delicious.

 

[DickMain]

A mustard ginger sauce for salmon is very delicious.

I've you've got a recipe feel free to share, I'll try it sometime.

 

[CallmeCicada]

Sauce (per fillet)
Dijon mustard 1 tbsp
honey 1 tbsp
Soy sauce 1tbsp (optional)
ginger ½ tbsp
garlic 1 clove (micro planed)
salt to taste
pepper to taste

- in a hot pan put your oil and place fillets skin down. Cook to desired doneness and remove from pan.
- Remove skin and crispen for garnish (optional).
- brush sauce on the salmon and serve

It's popular to bake the salmon with this sauce, though I dislike the taste of baked fish. I've found not moving/flipping the fillet is best when cooking on a pan. Use whatever method you prefer though.

 

[EatFatWomen]

Lawry’s seasoned salt on everything.

 

[Treatlerite]

You can use different kinds of salts for different applications. Like flaky finishing salt for stuff like steaks or eggs VS. good ol' Mortons for spice mixes or other stuff that needs to be properly absorbed into food. There's lots of different kinds of salt, people should experiment with it more.

Also not technically a spice but if you aren't already, ditch any store bought stock you have and just substitute it for Better than Bouillon instead. That shit is like crack.

 

[𒀭Δημιουργός χάος]

This right here is a God-tier spice wherever it's put in it'll make everything considerably superior in taste.

 

[Uncle Sid]

In addition to spicy things like chilies and hot sauce, I keep 2 things on hand: Herbes de Provence (savory, marjoram, rosemary, thyme, oregano, basil, hyssop, tarragon, summer savory, parsley, fennel, and chervil) and Everything Bagel Mix (dried onion flakes, dried garlic flakes, sesame seeds, poppy seeds.) I mix up both myself because if you buy either pre-mixed you will get ripped off (low weights for high prices) and they will fuck up the formulation (salt in the bagel mix, lavender in the herbs.) The herbs mix is great for everything from soups and stews to pasta sauce, roasted potatoes, or meats, and the bagel mix adds a nice, tasty crunch to everything from tuna salads to scrambled eggs.

 

[Vampirella]

I really need to learn some homemade mac. I've only tried to do it up once and blew it, but I love homestyle mac so much. How much of this mustard stuff in general do you have to use then, because it sounds like a lot less than I think. I definitely think I overdid it today but I'm about to find out.

Mac & Cheese

12 ounces macaroni noodles
1/4 cup melted butter
1/4 cup flour
2 cups milk
1/2 tsp salt
1/8 tsp pepper
1/4 tsp ground mustard
2 cups shredded sharp cheddar cheese

In a large pot of salted water cook pasta.

Melt butter in a saucepan over medium heat. Add flour and cook, whisking constantly for 30 - 60 sec until mixture is smooth. Slowly pour in milk, whisking while pouring to avoid lumps. Cook over a medium heat, stirring constantly for 2 -3 min or until sauce has thickened slightly.

Lower the heat to medium low, stir in salt, pepper and dry mustard. Add the cheese slowly and a handful at a time stirring constantly and letting it melt into the sauce before adding more. Don't add cheese to the mixture if it's too hot, if you do the sauce will look grainy and not smooth, but still taste fine.

When pasta is cooked drain and pour the cheese sauce over it stirring to coat.


I'm actually in the prosses of finally collecting all of my recipes in to one book (two really with how many recipes I have) so I had it on hand. I got the measurements wrong in my first post this is the right one.

 

[Creepypasta Mario]

I find Goya Sazonador Total spice mix to be one of my favorite flavor profiles.

I was addicted to putting this shit on everything I ate at my old house.

(I'd upload a photo of the bottle but it's not working for me)

 

[Not A Cat Person]

Powdered ginger is no good. It's one of those spices that is really only good fresh.

Powdered mustard is generally something you use as part of a sauce, either by reconstituting it to make mustard, or adding it to a cheese sauce or barbecue sauce. It's also part of a good barbecue dry rub.

 

[DickMain]

Powdered ginger is no good. It's one of those spices that is really only good fresh.

Powdered mustard is generally something you use as part of a sauce, either by reconstituting it to make mustard, or adding it to a cheese sauce or barbecue sauce. It's also part of a good barbecue dry rub.

Ah see I didn't realize some spices were just plain better for specific things like sauces. You all suggested some so I'll have to get some fish or something to try. The ginger doesn't surprise me to be honest. Every time I see people cooking with it they always have the root (or whatever you call it) and I just couldn't be bothered.

 

[McMitch]

Ctrl F “The Spice Must Flow”
0 results
I am intensely disappointed in this thread.

 

[Vampirella]

Powdered ginger is no good. It's one of those spices that is really only good fresh.

The only time powdered ginger tasted half way ok for me was when I dried my own, same with powdered garlic. It's still best fresh.

 

[The Penguin]

I'm gonna be honest, I really only just main Onion and Garlic powder with salt and pepper. There's occasions where I use stuff like smoked paprika on my chicken salad (which is insanely good on it with everything bagel seasoning)

I've grown to really appreciate smoked salt. It's basic, but gives that small extra flavor with whatever I cook with it. Some other spices I've used before was garam masala (really good for curry or Indian dishes), Cumin, chili powder. Italian seasoning blends are pretty useful too, mostly because I can't be assed to buy all of the individuals.

Smoked Paprika is some top tier shit and I'm glad you mentioned it. I already liked paprika, but finding the smoked variant was game changing for my cooking.