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I'm quite fond of dill and seldom see i mentioned .
Same here. I do like dill. I've been using it more often in the past few years because I started really taking a shine to Greek food. During COVID, my neighbor and I would order Greek from a nearby place to be delivered, but it got kind of pricy, so I experimented and made some Greek of my own, including homemade tzatziki. It is a bit of a pain to have to keep squeezing and draining the cucumber, but OMG double exclamation points, it is so much better than store bought. And since I was going to all that trouble, I bought fresh dill instead of using dried, and I also used it in the pork I made with souvlaki-style seasonings. (Lemon potatoes on the side.)
I use dill regularly with fish, too. Also, the Cloverleaf brand of canned tuna has a dill-and-olive oil one. I put that in salad.
I bought fresh dill last week and I have been using it for pickles, fish, potato salad and other salads.
Now I would appreciate it is someone could give me some ideas to use up a large container of ... caraway seed.
Use it in/on hotdog buns, soft pretzels, pickled carrots or sauerkraut, and I just got a lamb samosa recipe that has it. And of course, rye bread, I won't eat rye without them.
I use Sugar in the Raw (turbinado sugar) in a lot of things you don't think of as needing sugar.
Homemade pimento cheese, potato salads, soups, stews, sauces, salad dressings and vinaigrettes, sauteed vegetables, etc.
Just a pinch of this brown, crystallized sugar is often just the right thing that's needed to balance salty or acidic things out and it enhances flavor so well. Better than regular white sugar.
I also use Chef Paul Prudhomme's Magic Toasted Onion and Garlic Seasoning in so many dishes it's ridiculous. It's definitely my #1 go-to seasoning.
My grocery store stopped stocking it so I have to order it from Amazon now. If they ever discontinue it, I don't know what I'll do.
Canned chipotle in adobo. I use it to kick up black-eyed peas and for a spicy cole slaw dressing with mayo, lime juice and honey. I made it for a pot luck today and have enough of it left over to make another batch of cole slaw to use for fish tacos.
We have various sauces and dry powder spices that we use and I'm sure others here most likely do as well. It's just a matter of "how often" and that differs in definition from one house to another, or in that commercial, I put that **** on everything. . I like using turmeric on eggs and meat but I don't seem to do that everydAY
-FINALLY some one mentioned tumeric.
you guys better shape up,Indians use tumeric every day with their curry.
medical researchers go from village to village and cant find any ALZHEIMER patient,they believe it has to do with tumeric;
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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There are some that we get from Penzeys Spices which has a store not far from us and also sells online. Our favorite is their Breakfast Sausage spice mix, I'll buy pork on sale and grind it, using this and it's sooo much better than store bought sausage. Then there are some dip and salad dressing spice mixes that we like. I also bought some of their Bratwurst spices but have not tried that yet. The Chip and Dip Seasoning is much better than the old Onion Soup Mix kind. We get it in the larger bottle.
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