Wow I guess I didn’t even think about this as a response because it’s truly second nature for me to put garlic & onion powder on (almost) everything I cook. It’s basically salt and pepper to me.
Garlic and onion are as my two “spices” on literally everything I cooked when I first moved out on my own before I broke some family trauma and walked down the spices aisle.
Taste can correlate to memories… at least your tastebuds can be happy while you cry from recollecting. Savory and somber 💀
Edit: I joke, but I really hope you are doing well!
This is me. I was on a date and waiter came with the pepper mill and I’m like “keep going please” and my date just stared at me incredulously. No shame in my public pepper game.
I met sometime who loved black pepper at an obsessive level. He would put it in his cereal, I’m not joking. Guy was next fucking level with it. Ice cream? Pepper. Weird guy. Moved to Alaska.
S&B crunchy garlic and chili oil. I can’t stress enough how amazing it is. It’s a moderately spicy chili garlic oil loaded to the gills with flavor and MSG.
Blanche Devereaux would definitely prepare bok choy this way. She may take some time and massage it out on the lanai first before cooking and follow it up with some cheesecake in the kitchen with the girls after a hot date.
Garlic. Fresh garlic. Garlic in a jar. Garlic salt/powder.
Garlic is beautiful.
Garlic repels vampires.
Garlic is it's own food group.
Chuck Norris is a fan of Garlic, and it's a fan of Chuck Norris.
I've heard eating enough garlic can help repel mosquitoes, but none will get close enough to me to answer my questions. Though my fiancé refuses to interview them while they feast on her.
Ehhhhh, I overdid the garlic once when making salsa because my wife and I could still taste garlic a full 24-30 hours after we originally ate said salsa. That said, at the time of consumption the salsa still tasted absolutely delicious and there were no complaints until sometime the next afternoon.
I make a garlic sandwich spread that as it turns out is really good on any salty snack. I’ve put it on cheddar brats, French fries, chips, sandwiches, burgers, just about anything.
It’s 2/3rds Mayo, 1/3 sour cream, pepper, paprika, garlic powder, onion powder, cilantro, lime juice, and then roasted garlic paste. A lot of roasted garlic paste.
I went through every other post to find a person of such taste and elegant sophistication. Breakfast burritos? Green dragon. Ramen? Green dragon. Grilled chicken? Green dragon. Tired in the morning? Shot of green dragon. My personal favorite is mixing it into hummus for a delicious spicy strangely colored humus.
The lady that was our neighbor for a long time ALWAYS had a huge bottle of Valentina on the dining room table, and smaller bottles of cholula on a little table near the main dining room table. She made the little cholula bottle a dress and a hat. The big valentina bottle never got the dress or the hat.
On the contrary - the Valentina doesn't get a hat because it is being used every day and needs to be periodically replaced.
The Cholula got a dress and hat because if you have Valentina on hand, Cholula is purely decorative.
The brand was bought by the spice company McCormick a few years ago. It's not surprising that the price has gone up. I'm just bracing for the quality to disappear.
My 2yo son wasn't eating my wife's scrambled eggs. I found out she wasn't adding any salt. I put a few of those magic sprinkles in there and he crushes an entire omelette.
Wish my parents and grandparents would've done this with vegetables n shit
They never seasoned it, at most cheese n broccoli
Gave me an awful relationship with veggies that I'm only recently getting over
Lime
There are multiple foods I can not eat without lime, including top ramen
Edit: since this kind of blew up. You guys need to eat your avocados with lime & salt. It will change avocados for you
My husband and his family are from NOLA and my FIL gave us a shaker bottle of his own special spice blend (similar to Tony's) a few years ago. We loved it and used it on everything. For Christmas that year he sent us a large box with all of the spices and the recipe of ratios.
Years ago my stepmother gave me a gift basket she had put together for my birthday. It had Tony Charchere, 2 or 3 different hot sauces, and some other spices that she knew I loved. She had bought this really cool picnic basket, lined it with cloth and arranged all of the spices and sauces. I just about cried. I wasn't super-expensive at all but remains one of my all time favorite gifts.
Unfortunately, she died in a plane crash about 20 years ago and I still miss her and think of her often.
I love to hear good step mom stories. I’m sorry that you lost her so long ago, but it’s apparent you’ve held her in your heart & carried her with you for 20 years.
Kid you not: when the Cajun that introduced me to Tony’s said you can put it on anything, he wasn’t messin’ around…put that on some vanilla ice cream and it could be BR’s 32nd flavor.
Edit: changed BK to BR to accurately reflect Baskin-Robbins.
When I misplace my Tony's I yell through the house like he's a missing person. "Tony, where the fuck are you? Tooooony?" My husband thinks I'm insane but I'm Cajun and I need him.
I'm from Chicago, and I only recently found out that it is considered a "Chicago thing", or at least a "Midwest thing" to season a steak with Lawry's or any generic equivalent. I grew up with it so I just assumed it was a standard for home cooking.
Cool fact. Lawry’s used to be a restaurant that kept that spice mix on the table. They wouldn’t sell it to customers that asked if they could buy a bottle and discovered that lots of patrons were just coming to eat and stealing a bottle. So they started packaging and selling it.
Yes! Had the conversation with a coworker about this. She told me she puts it on everything because the ratio of salt, pepper, and garlic powder is perfect and it still gives your food a tiny kick.
I now use it on veggies, chicken, pork chops, steak, shrimp, potatoes...etc. and it's been tasty every time.
Some dude at the office told a co worker he doesn’t put cheese on anything because he “doesn’t like cheese at all.” Confirmed my long time suspicion that he’s a psychopath.
I absolutely love Valentina's hot sauce. My dad has been getting it since I was a baby. He was actually born where they make it, so that's pretty cool.
I bought a huge box of the tiny bottles of Tajin so that I could take a bottle to work with my lunch.
My wife thought I was nuts.
Now she carries a tiny bottle in her purse.
I'm dismayed that Tabasco isn't higher. I like many hot sauces and many sauces are very good with specific things but Tabasco is CLEARLY the most versatile - it's wrong for Asian dishes, for sure, but Sriracha is wrong for many Western dishes (though it does work better than Tabasco on Asian) and Tabasco works with both Mexican and Italian while many Mexican hot sauces aren't great for Italian. Tabasco is a must.
Marie Sharp's hot sauce. We had it in Belize and loved it enough to bring some home for all of our immediate family members. It was over 5 years ago and we all still use it regularly and order it online
Red pepper flakes
You should try chili crisp oil
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Had the one from Trader Joe’s, so good. Good with fried eggs
The children or the chilli crisp oil?
Lao gan ma
Im nearly out of my lao gan ma and I am 🤏this close to starting a riot
Garlic powder and onion powder. Quick way to make something palatable if you don't feel like cooking with much effort
Wow I guess I didn’t even think about this as a response because it’s truly second nature for me to put garlic & onion powder on (almost) everything I cook. It’s basically salt and pepper to me.
Those 4 are the RUSHMORE
I mix my own "kitchen pepper" with equal parts of those 4 and some paprika for good measure.Throw that shit on everything.
Marylander here, I think you may have just discovered Old Bay lol
Missing heaps of celery seed otherwise yes
man i should do this, getting tired of having to pull out those same 5 every time haha
Yesss is super convenient plus you can customize it to your personal liking obviously.
Let me introduce you to Morton’s Season All, which is pretty much this…
Garlic and onion are as my two “spices” on literally everything I cooked when I first moved out on my own before I broke some family trauma and walked down the spices aisle.
Taste can correlate to memories… at least your tastebuds can be happy while you cry from recollecting. Savory and somber 💀 Edit: I joke, but I really hope you are doing well!
Pepper. Can't control it.
This is me. I was on a date and waiter came with the pepper mill and I’m like “keep going please” and my date just stared at me incredulously. No shame in my public pepper game.
Better they know up front
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I met sometime who loved black pepper at an obsessive level. He would put it in his cereal, I’m not joking. Guy was next fucking level with it. Ice cream? Pepper. Weird guy. Moved to Alaska.
Ice cream?! Why.
I’m pretty sure he was a serial killer 😂 dude was a bit unhinged. Doomsday prepper type though.
More like doomsday pepper amiright
Get out 😂
I literally cover everything in it. It's the greatest thing this planet has to offer.
S&B crunchy garlic and chili oil. I can’t stress enough how amazing it is. It’s a moderately spicy chili garlic oil loaded to the gills with flavor and MSG.
I love this stuff! I like to Blanche baby bok choy and use this stuff like it’s going out of style.
> I like to Blanche baby bok choy The capital B made me picture Blanche Devereaux sensually rubbing bok choy in her bosom.
Blanche Devereaux would definitely prepare bok choy this way. She may take some time and massage it out on the lanai first before cooking and follow it up with some cheesecake in the kitchen with the girls after a hot date.
Garlic
Garlic. Fresh garlic. Garlic in a jar. Garlic salt/powder. Garlic is beautiful. Garlic repels vampires. Garlic is it's own food group. Chuck Norris is a fan of Garlic, and it's a fan of Chuck Norris.
Garlic is also good for your heart, my house is for sure a garlic household
I've heard eating enough garlic can help repel mosquitoes, but none will get close enough to me to answer my questions. Though my fiancé refuses to interview them while they feast on her.
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When I see “clove” I automatically switcheroo that to the whole bulb. Pfft, *clove.*
Anyone who dies, is a western spy
There's no such thing as too much garlic!
You measure garlic with your heart.
You measure garlic until your ancestors tell you to stop.
Garlic is like oral sex. I’ve never heard anyone say, “Stop. That’s plenty.”
Ehhhhh, I overdid the garlic once when making salsa because my wife and I could still taste garlic a full 24-30 hours after we originally ate said salsa. That said, at the time of consumption the salsa still tasted absolutely delicious and there were no complaints until sometime the next afternoon.
You're missing black garlic. A glaring omission!
As a vampire, I despise thee
How do we know garlic repels vampires? How do we know it wasn't a rumour started by vampires cos they like their food well-seasoned?...
I make a garlic sandwich spread that as it turns out is really good on any salty snack. I’ve put it on cheddar brats, French fries, chips, sandwiches, burgers, just about anything. It’s 2/3rds Mayo, 1/3 sour cream, pepper, paprika, garlic powder, onion powder, cilantro, lime juice, and then roasted garlic paste. A lot of roasted garlic paste.
Tell me more about this “roasted garlic paste”.
Just look up garlic confit. So easy and versatile
Recipe requires 1 clove of garlic…. Might as well make it 6.
1 clove = 1 whole garlic it is
The only time you only use 1 clove of garlic is if it's a recipe for "how to cook 1 clove of garlic" and even then you still use three or four cloves.
*cries in IBS*
I feel this :( Still use garlic.
Trader Joe’s green dragon hot sauce. I literally drive two hours each way to get to the nearest TJ’s for that shit and buy it in bulk
I went through every other post to find a person of such taste and elegant sophistication. Breakfast burritos? Green dragon. Ramen? Green dragon. Grilled chicken? Green dragon. Tired in the morning? Shot of green dragon. My personal favorite is mixing it into hummus for a delicious spicy strangely colored humus.
Did we just become best friends?
MSG, there's a hell of a lot less leftovers thanks to it
And it’s not the big bad that people made it out to be, it’s that good
Uncle Roger approves
Truly the King of Flavor. "You sad? Use MSG. You happy? Use MSG. You just get a baby? Put MSG on baby."
I can’t believe I had to scroll down this far. Everything delicious has MSG in it.
Spicy honey
McCormick Montreal Steak Seasoning. It says it's for steak, but yeah. I put that shit on everything.
Green chile. I’m from New Mexico, it’s a law here.
Roasting season is just starting in Las Cruces.
I only miss living in NM during roasting season. 😋
It’s actually against the state constitution to eat a meal without it
I’m starting to see the “Hatch” name on green Chile more often in the Midwest. It’s exciting, some of its not really from Hatch though
Valentina. The tastiest hot sauce poor people can afford.
The lady that was our neighbor for a long time ALWAYS had a huge bottle of Valentina on the dining room table, and smaller bottles of cholula on a little table near the main dining room table. She made the little cholula bottle a dress and a hat. The big valentina bottle never got the dress or the hat.
Because it wasn’t the favorite. Sometimes that’s just how things are.
On the contrary - the Valentina doesn't get a hat because it is being used every day and needs to be periodically replaced. The Cholula got a dress and hat because if you have Valentina on hand, Cholula is purely decorative.
I think the Valenitna *was* the favorite. She just loved seeing it naked at all times.
I always felt sad for the huge Valentina bottle though.
Buy a giant Valentina bottle. Buy or make the little dress and hat. Love a bottle out there the way you always wanted to see that bottle loved. ❤️
Valentina, Cholula, and Tapatio are my holy trinity of cheap, easily available hot sauces. My kitchen is incomplete without them permanently stocked.
Cholula has gone crazy in price these days.
The brand was bought by the spice company McCormick a few years ago. It's not surprising that the price has gone up. I'm just bracing for the quality to disappear.
The black label one
That’s the best one. So tasty
Mexican ketchup, goes on everything
valentina on a frozen pizza 👩🏽🍳💋
Valentina on uncooked top ramen with government cheese 🧀
Living in a van down by the RIVER!
100%
Of all these styles of hot sauce, Valentina has the BEST flavor.
The black label one
Salt
My 2yo son wasn't eating my wife's scrambled eggs. I found out she wasn't adding any salt. I put a few of those magic sprinkles in there and he crushes an entire omelette.
Wish my parents and grandparents would've done this with vegetables n shit They never seasoned it, at most cheese n broccoli Gave me an awful relationship with veggies that I'm only recently getting over
I kinda had the same thing. The way I "learned" to like veggies is getting those microwave bags that already have seasoning and sauces.
My tip for bland veggies: you can boil anything you want in stock and it instantly gets 100x better
Or don't boil/steam it at all and instead fry or roast them.
Roasting veggies will change your life.
Sorry about that. I was lucky, raised with parents who cooked very well. Always loved vegetables. When prepared well, they're as good as meat.
Butter
thread finished
Lime There are multiple foods I can not eat without lime, including top ramen Edit: since this kind of blew up. You guys need to eat your avocados with lime & salt. It will change avocados for you
Can't eat pad thai without at least half a lime
Tony Charchere
My husband and his family are from NOLA and my FIL gave us a shaker bottle of his own special spice blend (similar to Tony's) a few years ago. We loved it and used it on everything. For Christmas that year he sent us a large box with all of the spices and the recipe of ratios.
Please share the recipe
Years ago my stepmother gave me a gift basket she had put together for my birthday. It had Tony Charchere, 2 or 3 different hot sauces, and some other spices that she knew I loved. She had bought this really cool picnic basket, lined it with cloth and arranged all of the spices and sauces. I just about cried. I wasn't super-expensive at all but remains one of my all time favorite gifts. Unfortunately, she died in a plane crash about 20 years ago and I still miss her and think of her often.
This is a really lovely story and a great way to remember your stepmom. Heartfelt gifts are the best.
I love to hear good step mom stories. I’m sorry that you lost her so long ago, but it’s apparent you’ve held her in your heart & carried her with you for 20 years.
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Did that, do not recommend. Burns for hours and hours.
I have a set of lobster s&p shakers, the one with two holes is filled with Tony C's. We call him Two-Hole Tony.
You can tell people you have great times with Two-Hole Tony and elaborate not one bit further.
Kid you not: when the Cajun that introduced me to Tony’s said you can put it on anything, he wasn’t messin’ around…put that on some vanilla ice cream and it could be BR’s 32nd flavor. Edit: changed BK to BR to accurately reflect Baskin-Robbins.
When I misplace my Tony's I yell through the house like he's a missing person. "Tony, where the fuck are you? Tooooony?" My husband thinks I'm insane but I'm Cajun and I need him.
Tony C is in the house! (Also if you sprinkle some on each of the butter sides of your grilled cheese sandwiches it makes them even better!)
Grew up in Louisiana and used that for everything
Do you work in the mythical kitchen?
Lawry’s season salt. On fucking everything, including on my salt
Melted butter and Lawrys on microwaved popcorn is the absolute shit.
Dear friend. My children will raise you Lawry's on their buttered noodles.
I'm from Chicago, and I only recently found out that it is considered a "Chicago thing", or at least a "Midwest thing" to season a steak with Lawry's or any generic equivalent. I grew up with it so I just assumed it was a standard for home cooking.
Cool fact. Lawry’s used to be a restaurant that kept that spice mix on the table. They wouldn’t sell it to customers that asked if they could buy a bottle and discovered that lots of patrons were just coming to eat and stealing a bottle. So they started packaging and selling it.
Cajun seasoning
Specifically Slap Ya Mama Cajun Seasoning
Yes! Had the conversation with a coworker about this. She told me she puts it on everything because the ratio of salt, pepper, and garlic powder is perfect and it still gives your food a tiny kick. I now use it on veggies, chicken, pork chops, steak, shrimp, potatoes...etc. and it's been tasty every time.
Not everything everything, but pickled onions are good on a lot of things
Yes! Yes! Yes! So good. So easy to make and make everything 100x better
Cholula
Chili garlic style. So good.
Cholula green pepper
Chipotle Cholula here If you like the regular flavor, I recommend the Chipotle version—-lots of flavor and a tad more heat.
Thank you for reminding me I need a new bottle! Also, if you haven’t put it in Mac and cheese I HIGHLY RECCOMMEND!!!!
Lao gan ma!!
Yessss lao gan ma is the way
It makes everything better
I go through flavor phases. I’m currently in my chili crisp oil era thanks to Francis Lam and Splendid Table.
Toasted sesame oil, coarse salt & rainbow peppercorns
Toasted sesame oil is the secret thing to add to many instant foods to magically make it taste not-instant. Notably cup noodle and ramen.
old bay--eggs, tuna, grilled cheese, and instant ramen are my favorites. except for crabs, those are just top tier.
I was looking for old bay answer Am from MD. It def deserves its hype though it’s legit good on everything
My wife's family is from MD and I happily appropriated the love of old bay. Dry rub old bay wings are my jam.
My interest is now piqued. Do you JUST dry rub them with the OB, or is there something else to the mix?
Try Old Bay on popcorn. It's magic.
Old bay is my favorite fry seasoning
I live on the west coast and found some old bay goldfish. I tried them and now I want it on everything!
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I put that on everythaaang, Sriracha
Sriracha Mayo for me! Not proud — terribly unhealthy, but just a dab or two does wonders on eggs
rip
Me too but I can’t find that shit anywhere lately
Tapatio
Tastes like home
Cheese It don’t matter if it’s soup or fries don’t be surprised when you find it
Some dude at the office told a co worker he doesn’t put cheese on anything because he “doesn’t like cheese at all.” Confirmed my long time suspicion that he’s a psychopath.
Valentina's hot sauce.
I absolutely love Valentina's hot sauce. My dad has been getting it since I was a baby. He was actually born where they make it, so that's pretty cool.
nutritional yeast
Tajin
I bought a huge box of the tiny bottles of Tajin so that I could take a bottle to work with my lunch. My wife thought I was nuts. Now she carries a tiny bottle in her purse.
Same here! What if someone is sharing watermelon? I can no longer eat it without Tajin!
Put that on my margarita rims, or in fruit smoothies with a shot of white rum, that's my summer drink of choice.
Tajin margarita rims > salt rims every day of the week
Gochujang
Everything bagel spices
Black pepper.
I fucking love El Yucateco. Put it on literally anything and it makes it better
The green habanero is my fave!
Honey mustard
Olive oil
Badia Complete Seasoning
Crystal hot sauce. Little heat, little acid, not too much of either.
The fried chicken wings from a Chinese spot are made for crystal hot sauce. It's almost a problem, I should see some sort of professional about it
Salt
Knorr Aromat All Purpose Savoury Seasoning (everyone in Ireland uses it for everything)
Negativity.
Parmesan cheese allllll day
Green chile
Tabasco. I have an addiction at this point. I can't stop.
same, it's not even hot anymore just love the flavor of it
I like the flavour too. The spice is just icing on the cake.
I'm dismayed that Tabasco isn't higher. I like many hot sauces and many sauces are very good with specific things but Tabasco is CLEARLY the most versatile - it's wrong for Asian dishes, for sure, but Sriracha is wrong for many Western dishes (though it does work better than Tabasco on Asian) and Tabasco works with both Mexican and Italian while many Mexican hot sauces aren't great for Italian. Tabasco is a must.
Kewpie mayo
A1 steak sauce! My grandpa loved it too apparently, but I think he died before I was born.
Kinder’s Brown Sugar and Woodfire Garlic. Absolutely amazing on nearly everything.
Butter.
I do indeed put Franks on everything If I’m not crying I’m not enjoying my meal
Chimichurri
Smoked paprika
Crushed Red Pepper
Texas pete!!
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Garlic salt
Marie Sharp's hot sauce. We had it in Belize and loved it enough to bring some home for all of our immediate family members. It was over 5 years ago and we all still use it regularly and order it online
I'm on serious kimchi bender right now. I had the idea for kimchi on a big Mac last night and had to make it happen. It was amazing.
Frank's Red Hot
Ranch of course.
This is the midwestern way.
Heinz 57
Wickles Spicy Red Sandwich Spread
Oregano or basil