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(Huffington Post)   Once again, Old Spice isn't even nominated   (huffpost.com) divider line
    More: Sad, Spice, Spice blends, Garam masala, absolute favorite spice blend, popular spice blends, Vadouvan curry, flavor profile of a dish, olive oil  
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1033 clicks; posted to Food » on 09 Dec 2021 at 2:20 AM (23 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



49 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-12-08 10:18:48 PM  
Wants to talk to her manager

th.bing.comView Full Size
 
2021-12-08 10:37:21 PM  
Spice blends? I generally blend according to recipe, but if I had to name one off-the-shelf blend that I use regularly it would have to be McCormick's Montreal Steak Seasoning.

Fark user imageView Full Size


/The schit is teh awesome.
 
2021-12-08 10:40:28 PM  
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2021-12-08 10:48:54 PM  
Oh, and does lemon thyme count as a blend because that's awesome too.
 
2021-12-08 11:06:07 PM  
EON - The Spice Must Flow
Youtube k9m7wVq73hk
 
2021-12-09 2:52:50 AM  
A bunch of these one- or two-note brand-name blends don't belong on the list. How much is the author being paid to push them?
 
2021-12-09 5:12:05 AM  
Herbes de Provence is what I reach for as I'm throwing away the "Italian seasoning" in a Hello Fresh kit.

Never been disappointed by any spices from Terroirs Quebec.
https://terroirsquebec.com/collections/epice
 
2021-12-09 6:43:33 AM  
I put Cinnamon Sugar on my toast some mornings. Don't see that on the list.

Email me if you want the recipe.
 
2021-12-09 6:46:03 AM  
It's nice to be nominated, at least.

No, I'm not crying.
Fark user imageView Full Size
 
2021-12-09 7:42:09 AM  

EnzoTheCoder: Spice blends? I generally blend according to recipe, but if I had to name one off-the-shelf blend that I use regularly it would have to be McCormick's Montreal Steak Seasoning.

[Fark user image 400x400]

/The schit is teh awesome.


Try it on cheese curds.

/May or may not be a trade secret from a small-batch farmstead cheese company in California
 
2021-12-09 7:42:09 AM  
nice list

This is Adding a bit too much spice. . .

Simon & Garfunkel - Scarborough Fair | 10 HOURS EXTENDED
Youtube 880cpdS5b_8
 
2021-12-09 7:42:20 AM  
I generally try not to use spice blends since I would rather have more control over flavor. The exception to this is for crawfish boils. The amount of boil seasoning used requires the economy of scale that you get from commercial blends. Even then, I try to use at least three different brands so that flavor peaks and valleys are not so noticible. Plus I add more straight cayenne.
 
2021-12-09 7:54:32 AM  
I love Tony Chachere's creole on steaks. It's really good on veggies too.
 
2021-12-09 8:06:56 AM  
I usually make spice blends as needed and then use them over a few weeks. Sometimes I'll share them with friends.

If you've never made curry with "fresh" curry leaves, find some and do it. It's amazing.

Anyhow, the only spice blend I purchase is Cavender's. A long time ago I picked up a second job at a pizza joint. They put Cavender's, garlic oil, and mozzarella on pizza dough and that was their version of "cheesy-bread". Any time I have extra pizza dough I make it.
Fark user imageView Full Size

It also works for rice and chicken.
 
2021-12-09 8:10:34 AM  
Fark user imageView Full Size


It you don't like Goya, use this brand
Fark user imageView Full Size


The chicken and steak/meat ones are super good. Haven't used the fajita one, and can't comment on the fish, since I'm allergic to fish and shellfish.
 
2021-12-09 8:12:52 AM  

McGrits: I generally try not to use spice blends since I would rather have more control over flavor. The exception to this is for crawfish boils. The amount of boil seasoning used requires the economy of scale that you get from commercial blends. Even then, I try to use at least three different brands so that flavor peaks and valleys are not so noticible. Plus I add more straight cayenne.


Yes!!!!

And almost always gotta bump it up with MOAR cayenne, or black/white pepper.

And almost always additional garlic. Especially if I'm being lazy and just using an Italian blend on food.

Otherwise I prefer to just individually add spices as I feel I need em.
 
2021-12-09 8:20:35 AM  
media-amazon.comView Full Size

/It's the FLAVOR TANKER!
 
2021-12-09 8:24:34 AM  

drjekel_mrhyde: [Fark user image image 470x365]

It you don't like Goya, use this brand
[Fark user image image 630x480]

The chicken and steak/meat ones are super good. Haven't used the fajita one, and can't comment on the fish, since I'm allergic to fish and shellfish.


I was rather disappointed to not see any Latin blends in there.

Adobo sin Pimienta and Sazanodor Total are two of my main go-tos.

Also missing is za'atar.

(You can argue 'but that's an herb blend', but herbs de Provence and italian seasoning are on the list)
 
2021-12-09 8:24:38 AM  

Vlad_the_Inaner: [media-amazon.com image 850x1275]
/It's the FLAVOR TANKER!


That blend is really pushing it.
 
2021-12-09 8:28:53 AM  
What About pumpkin spice

Ducks
 
2021-12-09 8:31:38 AM  

McGrits: I generally try not to use spice blends since I would rather have more control over flavor. The exception to this is for crawfish boils. The amount of boil seasoning used requires the economy of scale that you get from commercial blends. Even then, I try to use at least three different brands so that flavor peaks and valleys are not so noticible. Plus I add more straight cayenne.


Same, but I have Old Bay in the cabinet to comply with Maryland law.
 
2021-12-09 8:56:32 AM  
I'm a big fan of salt and pepper so I guess I'm not much of a cook.
 
2021-12-09 9:24:40 AM  
Fark user imageView Full Size
 
2021-12-09 9:25:54 AM  

Interceptor1: I'm a big fan of salt and pepper so I guess I'm not much of a cook.


So disappointed in you
Fark user imageView Full Size
 
2021-12-09 9:40:40 AM  

fasahd: What About pumpkin spice

Ducks


You mean jerk seasoning?
 
2021-12-09 9:52:17 AM  
I make my own for a lot of those, especially anything involving chili powder. I keep creole, Montreal, and baharat batches on hand at all times. 

I prefer more focused fresh herb blends to dried ones, but no way I can compete with a good commercial dried herb blend like herbs de Provence. Likewise, it's hard to replicate Old Bay. And it's really hard to source all the ingredients for a good ras el hanout. And I've never even seen hyssop available for sale, but damned if the za'atar I buy doesn't use it instead of thyme.

I keep garam masala, 5 spice, and berbere around out of laziness.
 
2021-12-09 10:33:30 AM  
Italian Seasonings is what you get when McCormick sweeps the floor after processing the oregano.

Herbs de Provence is what you get if they sweep the floor BEFORE processing the oregano.
 
2021-12-09 10:42:59 AM  

mike_d85: Italian Seasonings is what you get when McCormick sweeps the floor after processing the oregano.

Herbs de Provence is what you get if they sweep the floor BEFORE processing the oregano.


Fark user imageView Full Size
 
2021-12-09 10:55:28 AM  

freakingmoron: Anyhow, the only spice blend I purchase is Cavender's. A long time ago I picked up a second job at a pizza joint. They put Cavender's, garlic oil, and mozzarella on pizza dough and that was their version of "cheesy-bread". Any time I have extra pizza dough I make it.
[Fark user image image 425x425]
It also works for rice and chicken.


Came here to post Cavender's. This has been a staple in my house since I was a child in the 70s. Back then you couldn't find it around us in the NE. Our neighbor, with family in CA, would always bring some home for my dad. Can't fry an egg without it. Now it's in all the stores around me.

/Also, I knew a Herb D'Provence.
//lived in Tuscaloosa
 
2021-12-09 11:00:21 AM  
frinkiac.comView Full Size
 
2021-12-09 11:45:12 AM  

fasahd: What About pumpkin spice

Ducks


Duck wouldn't go well with pumpkin spice
 
2021-12-09 12:04:00 PM  
i.imgur.comView Full Size
 
2021-12-09 12:28:24 PM  

anuran: fasahd: What About pumpkin spice

Ducks

Duck wouldn't go well with pumpkin spice


But duck would flavor pumpkin rather nicely.
 
2021-12-09 12:32:19 PM  

mike_d85: anuran: fasahd: What About pumpkin spice

Ducks

Duck wouldn't go well with pumpkin spice

But duck would flavor pumpkin rather nicely.


What?!

I'd eat the hell out of some jerk duck quarters.
 
2021-12-09 12:40:13 PM  
I'm amazed that za'atar and berbere weren't on the list.

However, this really bothered me:

"With Provençal, that little bit of lavender that makes the blend regionally accurate isn't something you might keep around in any large amount like you would oregano or thyme," said Celine Beitchman, director of nutrition at the Institute of Culinary Education.

You'd think that a director of nutrition at the Institute of Culinary Education would know that lavender as a part of herbes de Provence is a North American thing, and that "regionally accurate" blends don't include them.
 
2021-12-09 12:54:28 PM  

McGrits: I generally try not to use spice blends since I would rather have more control over flavor. The exception to this is for crawfish boils. The amount of boil seasoning used requires the economy of scale that you get from commercial blends. Even then, I try to use at least three different brands so that flavor peaks and valleys are not so noticible. Plus I add more straight cayenne.


This. I even like to make my own taco seasoning so I can tweak it as I go.

Also, crawfish boil seasoning is baller sprinkled on popcorn!
 
2021-12-09 12:56:13 PM  

olrasputin: mike_d85: anuran: fasahd: What About pumpkin spice

Ducks

Duck wouldn't go well with pumpkin spice

But duck would flavor pumpkin rather nicely.

What?!

I'd eat the hell out of some jerk duck quarters.


Cinnamon, cloves, and nutmeg are only a small part of jerk seasoning.
 
2021-12-09 1:05:34 PM  

anuran: olrasputin: mike_d85: anuran: fasahd: What About pumpkin spice

Ducks

Duck wouldn't go well with pumpkin spice

But duck would flavor pumpkin rather nicely.

What?!

I'd eat the hell out of some jerk duck quarters.

Cinnamon, cloves, and nutmeg are only a small part of jerk seasoning.


I'm well aware of that. It's still a humorous thing to say.
 
2021-12-09 1:28:43 PM  
Any one of these are kind of a treat, as they are a bit expensive:

https://oliviersandco.com/en/seasonings-c129/

I really enjoy their Herbes de Provence and Five Pepper Mix.

Our local market had a huge 'pour your own spice and weigh it' section prior to COVID which I really miss. It was all Frontier Co-Op stuff; packed/grown here in IA. Now it's sending away, growing your own as permitted, or using jarred stuff.
 
2021-12-09 2:13:33 PM  

EnzoTheCoder: Spice blends? I generally blend according to recipe, but if I had to name one off-the-shelf blend that I use regularly it would have to be McCormick's Montreal Steak Seasoning.

[Fark user image 400x400]

/The schit is teh awesome.


Agree, with one slight correction.

Fark user imageView Full Size


/original too salty
 
2021-12-09 2:20:50 PM  

austerity101: I'm amazed that za'atar and berbere weren't on the list.

However, this really bothered me:

"With Provençal, that little bit of lavender that makes the blend regionally accurate isn't something you might keep around in any large amount like you would oregano or thyme," said Celine Beitchman, director of nutrition at the Institute of Culinary Education.

You'd think that a director of nutrition at the Institute of Culinary Education would know that lavender as a part of herbes de Provence is a North American thing, and that "regionally accurate" blends don't include them.


North America isn't a region?
 
2021-12-09 7:34:50 PM  
Yeah, I have about 80% of them in the spice cabinet. The biggest trick is knowing how to use them all properly.


EnzoTheCoder: Spice blends? I generally blend according to recipe, but if I had to name one off-the-shelf blend that I use regularly it would have to be McCormick's Montreal Steak Seasoning.

[Fark user image 400x400]

/The schit is teh awesome.


Winner! My unimaginative go to for steak... but it always does such a good job, especially if you spray the steak down with garlic juice, apply MSS and let it rest a few hours.

gopher321: [Fark user image 184x274]


The fact that it only has one ingredient takes it off of the "blend" list.
 
2021-12-09 11:20:38 PM  
This Australian company has a nice selection of great quality herb and spice blends: https://www.herbies.com.au/
They have a US distributor but also deliver directly to the US from AUS. Considering the latest re AUD against USD, the latter may be a cheaper option :)
 
2021-12-10 1:10:18 AM  

blodyholy: Our local market had a huge 'pour your own spice and weigh it' section prior to COVID which I really miss. It was all Frontier Co-Op stuff; packed/grown here in IA.


Frontier is the dog's balls!
- seriously good quality stuff
- their "taco" and "chili" mixes are especially great when re-hydrating TVP
- contains zero salt, because I already own salt
- inexpensive(-ish) by the 1lb


...

also: mad props to TFA for including 7spice, the holiest of all spices. I was quite surprised!

but epic fail for leaving out the secretest of secret ingredients

Fark user imageView Full Size
 
2021-12-10 1:16:38 AM  

tintar: blodyholy: Our local market had a huge 'pour your own spice and weigh it' section prior to COVID which I really miss. It was all Frontier Co-Op stuff; packed/grown here in IA.

Frontier is the dog's balls!
- seriously good quality stuff
- their "taco" and "chili" mixes are especially great when re-hydrating TVP


I'll have to try this -- thanks for the heads up!!!

- contains zero salt, because I already own salt
- inexpensive(-ish) by the 1lb


...

also: mad props to TFA for including 7spice, the holiest of all spices. I was quite surprised!

but epic fail for leaving out the secretest of secret ingredients

[Fark user image 750x1500]


I'm a bit embarrassed to say I've never used MSG in any of my cooking adventures -- despite knowing how much flavour/umami it brings to the table. I should probably have some on hand, eh?
 
2021-12-10 1:32:33 AM  

tintar: blodyholy: Our local market had a huge 'pour your own spice and weigh it' section prior to COVID which I really miss. It was all Frontier Co-Op stuff; packed/grown here in IA.

Frontier is the dog's balls!
- seriously good quality stuff
- their "taco" and "chili" mixes are especially great when re-hydrating TVP
- contains zero salt, because I already own salt
- inexpensive(-ish) by the 1lb


...

also: mad props to TFA for including 7spice, the holiest of all spices. I was quite surprised!

but epic fail for leaving out the secretest of secret ingredients

[Fark user image 750x1500]


I love when various Asian restaurants try to get out in front of the racist bullshiat fearmongering with me because I'm white.

Them: "And all our ingredients are natural. No MSG!!"

Me: "Why the hell not? It'll make your food taste better!"

Them: "Ummm..."
 
2021-12-10 3:10:00 AM  

blodyholy: I'm a bit embarrassed to say I've never used MSG in any of my cooking adventures -- despite knowing how much flavour/umami it brings to the table. I should probably have some on hand, eh?


I... I d'nno, I'm actually pretty careful around it given my target audience. my elderly parents-in-law, only just barely enough for that "huh!" factor. and even then it's really only when I make chili or baked stuffed shells or marinara for pizza. lololol, I should be liberally strewing this stuff over daily scrambled eggs! but nah, I bought a 1lb of aji-no-moto in 2018 and half of it yet remains. little goes a long way.

but, even maybe start out with a decent fish sauce like 40dN? man, I could chug that stuff straight. (Narrator: he has also been known to drink the cheap 2-crabs/3-crabs sauce straight.)

like, if you ever make pasta aglio e olio or cacio e pepe you're halfway there already.

olrasputin: I love when various Asian restaurants try to get out in front of the racist bullshiat fearmongering with me because I'm white.

Them: "And all our ingredients are natural. No MSG!!"

Me: "Why the hell not? It'll make your food taste better!"

Them: "Ummm..."


oh, lawd. I chalk this up to the, "our steamed broccoli is 100% vegetarian!" - yeah, yeah, you ain't use chicken stock in every single one of your dishes and you totally pinky-swear there ain't no MSG.

guess what, I'ma order and eat it any of the hows.
 
2021-12-10 3:10:18 AM  

freakingmoron: I usually make spice blends as needed and then use them over a few weeks. Sometimes I'll share them with friends.

If you've never made curry with "fresh" curry leaves, find some and do it. It's amazing.

Anyhow, the only spice blend I purchase is Cavender's. A long time ago I picked up a second job at a pizza joint. They put Cavender's, garlic oil, and mozzarella on pizza dough and that was their version of "cheesy-bread". Any time I have extra pizza dough I make it.
[Fark user image image 425x425]
It also works for rice and chicken.


That's great on fries.
 
2021-12-10 6:04:18 AM  
Geography matters. When Mrs. Nuran was in grad school her favorite restaurant was an Ethiopian place next to the U of Minnesota campus. At first she had to explain to the waitstaff that yes, she wanted it Ethiopian hot and she knew what she wasdoing. Of course, Minnesota. When she transferred to UCSC that wasn't a problem.
 
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