Guitar Gear Forum

Always looking to try new stuff. What's in your cabinet/fridge?


A few of our current and/or long time favorites:

Cavendar's Greek Seasoning
Dale's Steak Seasoning (liquid)
Gaff's Peach Vidalia Pepper Sauce
Boar's Head Horseradish Sauce
Hoison Sauce
Handlmaier Sweet Bavarian Mustard (this one is new to me and is delicious on it's own but haven't made anything with it yet)
Melinda's Mango Pepper Sauce

I did have a great vadilia hot sauce a while back, think it was from Pepper Joes and I need to get another bottle. I also cycle through a bunch of NFA's hot sauces.

My staples:

Crybaby Craigs hot sauce. Made here in ND. NFA makes one similar to Crybaby Craigs.
NFA's spice mix and garlic powder.
Freshly ground black pepper.
Tobasco.
BLiS Blast hot sauce. Great for pouring on tacos and enchiladas.

McCormick burger seasoning
Lowries seasoned salt
St. Elmo’s seasoning
Miss Anna’s hot sauce
Tabasco, red, green, chipotle, garlic
Panola vampfire
Open pit bbq

Franks - the only hot sauce I need
Soy Sauce
Fresh Ground Black Pepper
Kosciusko Mustard

I still haven’t found a better hot sauce than Overkill Hotsauce’s offerings

Oodles of my own seasonings and hot sauces.

Lots of Pepper Joe's hot sauces. Wife loves the vidalia sauce. It has a nice far eastern zing to it.
Crybaby Craigs
Lots of times I'll just soak some peppers in a vinegar concoction for a few days and use those as condiments. Super easy and they'll keep for weeks in the acid bath.

I've currently got a batch of pickled cucumbers and carrots that were treated with a cold brine and include onions in the brine. I've been told those onions at about the three week mark are remarkably flavorful on just about anything. Hot dogs, burgers, steaks, you name it. It's tough being patient for that.

You want ideas for other hot seasonings, hang out on https://www.thehotpepper.com in their cooking and hot sauce forums. They'll get ya sorted out right quick.

Mine's kinda boring:
Salt
Pepper
Cumin
Coriander
Garlic Powder
Onion Powder
White Pepper
Paprika
Ground Mustard
Oregano
Basil
Chili Powder
Ground Cayenne Pepper
Rubbed Sage
Whole Pepper Corns
Candied Ginger
Cholula Hot Sauce
Worcestershire Sauce

Pretty much use Emerils Essence seasoning on most meat/chicken/pork whether fried or as a rub when cooking on the grill. Tastes great on fried fish too. We really don't use many sauces. Recipe here.
https://www.foodnetwork.com/recipes/eme ... ce-3645101

There is also a Cajun version but you need to use it on more specific recipes while the original pretty much works for everything IMO.

I (quite literally) have north of 200 containers of spices and seasonings. Most are boring and ordinary and just needed for various recipes.

Go To Favorites:
Montreal Steak Seasoning - there is nothing unique, but it's a perfect blend. My favorite. Works well on so many things (try it on grilled Asparagus)
Frank's Buffalo (and Hot Buffalo) sauce
Old Bay
Worcestershire Sauce (Lea & Perrins or GTFO)

I like the Montreal steak seasoning too, the spicy version.

Also,
Kikkoman Soy & Teriyaki
Worcestershire sauce
Tony Chachere Creole
Siracha Sauce
Yucatan Habanero Sauce
Tabasco
Alstertor - Dusseldorf Style German Mustard (comes in a cool little mini glass mug that I collect when I'm done)
Fresh Rosemary
Fresh Ground Pepper

I can't beat the dried habanero peppers I ground in a mortar and pestle, then put in a pepper shaker. It will fucking slay you with raw heat.

I also buy ground chipotle chillies from a local market and it's outstanding smoke.

It's hard to beat high quality salt and peppercorns, to be honest.

IndyWS6 wrote:Worcestershire Sauce (Lea & Perrins or GTFO)

YES! None of that over salted grocery store brand bullshit.

Worcestershire & good hot horseradish are a spectacular combination on many types of beef.

old hometown fav Old Bay

I like to roast whole black peppercorn in an iron pot, right until they start to "move" a little.
Then toss them in a mortar, and grind them. They get a little more flavor, and a little coarser than in the pepper mill (mine seems to grind them pretty fine)

ke2 wrote:I like to roast whole black peppercorn in an iron pot, right until they start to "move" a little.
Then toss them in a mortar, and grind them. They get a little more flavor, and a little coarser than in the pepper mill (mine seems to grind them pretty fine)

This reminds me, if you want a flavor boost when cooking chicken or sliced meats in a frying pan, do a small amount of olive oil with some crushed garlic cloves and cook just until the garlic is starting to brown before tossing the meat in. I've also done that when making grilled ham and cheese sammiches. Toss a little Parmesan cheese on the buttered bread before they go in the pan for a little extra crunch and flavor.

nightflameauto wrote:

ke2 wrote:I like to roast whole black peppercorn in an iron pot, right until they start to "move" a little.
Then toss them in a mortar, and grind them. They get a little more flavor, and a little coarser than in the pepper mill (mine seems to grind them pretty fine)

This reminds me, if you want a flavor boost when cooking chicken or sliced meats in a frying pan, do a small amount of olive oil with some crushed garlic cloves and cook just until the garlic is starting to brown before tossing the meat in. I've also done that when making grilled ham and cheese sammiches. Toss a little Parmesan cheese on the buttered bread before they go in the pan for a little extra crunch and flavor.

I finished off two of your green bottles that I've been working on for maybe 2 months. I'm having trouble with the names.....Limon Pepper and Tangy Heat? Anyway I used the last drops of the milder one on a ghetto convenience store chuckwagon slam-which. The last bits were surprisingly hot but complemented the ghetto-wich perfectly.

Now on to your other 4 bottles, and 3 of the 4 don't have labels. One of the bottles is full of red stuff.

kemchup

maynard

mustayonnaise

Dick Butter Nuts wrote:

nightflameauto wrote:

ke2 wrote:I like to roast whole black peppercorn in an iron pot, right until they start to "move" a little.
Then toss them in a mortar, and grind them. They get a little more flavor, and a little coarser than in the pepper mill (mine seems to grind them pretty fine)

This reminds me, if you want a flavor boost when cooking chicken or sliced meats in a frying pan, do a small amount of olive oil with some crushed garlic cloves and cook just until the garlic is starting to brown before tossing the meat in. I've also done that when making grilled ham and cheese sammiches. Toss a little Parmesan cheese on the buttered bread before they go in the pan for a little extra crunch and flavor.

I finished off two of your green bottles that I've been working on for maybe 2 months. I'm having trouble with the names.....Limon Pepper and Tangy Heat? Anyway I used the last drops of the milder one on a ghetto convenience store chuckwagon slam-which. The last bits were surprisingly hot but complemented the ghetto-wich perfectly.

Now on to your other 4 bottles, and 3 of the 4 don't have labels. One of the bottles is full of red stuff.

Let's see here. Limon Pepper and The Hawaiian. The Hawaiian had Pineapple and Jalapeno. Limon Pepper serrano, lemon and lime.

The three without labels I have to think on. The red one might be the one that was made with cherries and cherry bomb peppers as a dessert topping. The green ones are probably end of season, where I literally took every pepper left in the garden, ripe or not, blended with garlic, salt and lime, and let it simmer until thick. That's got a sharp freshness to it that'll surprise you. Jalapenos, cherry bombs, serrano, habanero, chocolate sweet, king sweet, cayennes and something the wife picked out I can't remember the name of.

This year is 8 purple cayennes and four purple offshoots of the habanero. Gonna be some colorful heat coming in this summer.

I was hoping to add a purple reaper plant, but pepper joe's keeps running out of them.

Devin wrote:kemchup

Devin wrote:kemchup

Old Gay?

Devin wrote:maynard

mustayonnaise

Those are both good.

Dick Butter Nuts wrote:
Old Gay?

Devin ya fuckin’ goober!

nightflameauto wrote:

ke2 wrote:I like to roast whole black peppercorn in an iron pot, right until they start to "move" a little.
Then toss them in a mortar, and grind them. They get a little more flavor, and a little coarser than in the pepper mill (mine seems to grind them pretty fine)

This reminds me, if you want a flavor boost when cooking chicken or sliced meats in a frying pan, do a small amount of olive oil with some crushed garlic cloves and cook just until the garlic is starting to brown before tossing the meat in. I've also done that when making grilled ham and cheese sammiches. Toss a little Parmesan cheese on the buttered bread before they go in the pan for a little extra crunch and flavor.

I couldn't see if anyone had mentioned it, but Sriracha and mayo, ratio depending on how hot one likes it, is an amazing cold/dipping sauce for almost anything. I probably wouldn't eat it with steamed cod, which was a staple when I grew up, because the fish wouldn't taste anything But for any meat dish, it's simple, fast, and wonderful.

Telephant wrote:Devin ya fuckin’ goober!