Is that something like Gilligans Corona Stew?
What's for dinner?
- Thread starter jazz lady
- Start date
Tonight was lamb chops marinated in onion, garlic and lemon juice (put through the food processor to make a paste, steak cut French fries and steamed carrots with butter and ginger.
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So I talked to my sister for a few hours while she laying face down in bed. She’d had rectal cancer surgery last week and then a second surgery to get clean margins. We’d gotten on the topic of cooking and I found out everyone in our weird family has a predilection to using certain spices in everything. Deb’s is a Greek spice blend called zatar, Liz uses grey salt, David uses juniper berries and I tend to use a lot of Aleppo pepper.
Anyone else have a go to seasoning?
Anyone else have a go to seasoning?
Is this a joke?
Bell's New England Poultry Seasoning or Garlic & Onion Powder and Italian Herb Mix.
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Nope, that’s the kind of things we talk about or do you mean about the surgery?
lucky_bee
RBF expert
I make my own blend of what I call my House Seasoning. An eye-balled mix of sea salt, pepper, onion powder, garlic powder, and smoked paprika. I keep it in an old bulk seasoning shaker like from BJs and season everything in that. Goes on all the roasted veggies with some olive oil, any chicken or pork - basically if a recipe calls for salt and pepper, I use that instead as like a base. I found myself constantly dragging out all those every time I cooked, and saw some chef on Food Network talk about her own "house" seasoning and it finally clicked that I'm an adult and can do that too with my own favorites.
Sneakers
Just sneakin' around....
Depends on the dish. For chicken on the grill, Seasoning Salt. For whole birds, Bell's. Lately I've been using a Tuscan spice blend that I got at BJs for steaks, but I only saw it once, have 2 bottles, once it's gone, I guess back to experimenting.
Misty seasoning, which is like Lawry's or whatever other APS. I get the kind with MSG because without is just pointless.
I'm thinking the MSG people didn't pay their protection money.
Just like sulfites in wine are a naturally occurring part of the fermentation process.
luvmygdaughters
Well-Known Member
I have no idea. I took chicken breasts out of the freezer this morning, but, coming up with blank on what to do with them. Maybe put them on the grill since its so nice outside.
I do that often. Get something out so I'm ahead of the game, then have no clue what I feel like doing with it when dinner time comes.
When I'm with my fiance, supper is usually closer to 8:30 or 9:00pm than my customary 6:00pm, or sometimes even later, so I just grabbed a slice of cheese pizza and a diet Dr. Pepper from Bradford's while I wait for her to finish working.
That's one of my most favoritest meals
I had a bunch of meatball stroganoff for breakfast so I wouldn't be hungry going to the grocery store and buy a bunch of stuff I don't need. I'm thinking for supper I'll have a grilled ham & cheese sandwich.