/ck/ - Food & Cooking

>>5623808
>this
>cardamon
>fresh pepper
>garlic
>butter
>bowtie noodles

I've been doing this everynight for the past few years, it's become an addiction.

>>5623808
Mmm. I love this on sliced, baked sweet potatoes. The only way I eat sweet potatoes.

>>5623808
I fucking adore this shit, but I haven't had it in five years because I just go through it like a beast.

>>5623808
>Great on everything!

Maybe everything except cakes and soft drinks.

Pretty awesome seasoning, though.

>>5623808
that's not OLD BAY® SEASONING

Tony Chachere's is like Slap ya mama for idiots and dumb northerners.

>>5624371
This is the correct answer. You are all dismissed.

>>5623808
Actually, that stuff is made by people.

>>5624346

You're right. Old bay is like Tony's retarded little brother. It's nice and weak for the bland palate of northerners.

>>5624371

I like Tony C's more than Slap Ya Mama honestly. I live in New Orleans as well.

>>5624395
You're a salt addict bro

>>5624398

I don't use that much of it, bro.

Konrikos master race

>>5624401
That's still the main thing about Tony's vs Slap, Tony's has way more salt.

>>5624409
We have a winner!

>>5624346
Fucking yankee.

>>5624414

Well... fair enough. I usually use slap when I'm gonna rub some meat down before cooking and stuff like that. Also I use it for cooking gumbo so it isn't too salty. I basically just use Tony's in place of table salt for most meals, so I guess I just like it better for that.

>>5623808
I am glad to see someone else appreciates this. Most people keep salt and pepper on their table, I keep Tony Cachere's and Tabasco on mine. I have been substituting it for salt on virtually every type of meat, or really anything that could stand some salt and spice, which is virtually everything I eat.

>>5624371
This stuff is good, and I keep it in my cabinet, but Tony Cachere's is more versatile, I feel.

Too salty for me but thankfully there's a salt free version and I add my own amount...perfecto

ITT: plebs

THROW THAT GREEK SEASONING ON BURGERS. BEST THING EVER.

>>5623808

I can do you one better

all cajun is good cajun but this stuff is top tier

>>5625137
Get that weak shit out of here

>>5625137
rich homie..

the only reason I ever bought this stuff is because it was the cheapest one in the store, I actually like it however I was really turned off by the commercial and almost didn't buy it for that reason.

that woman and her fucking marble mouth at the end
http://www.youtube.com/watch?v=Nsi9Ny2Rw6o

>>5624341
>Maybe everything except cakes and soft drinks.
I have yet to try it, but am not totally averse to the idea that it may workout beautifully somehow.

>>5623808
Well, it's definitely a good start if pic related ain't around. Though, truth be told, regular Tony Chachere's and a bit of cayenne and black pepper is nearly as good.

>>5624341
on bizarre foods andrew ate an old bay cake

No zatarains love?

>>5623808
I've been using this on homemade fries for a while. Was not really my first choice our roommate just had it around. Figured I'd just use it for base flavors then add some cumin and stuff. Just wound up liking it on it's own.

Does anyone have a good recipe for homemade creole seasoning? I googled as well, of course, but I thought I'd see if anyone here had a good recipe. I'm making etoufee and dirty rice later this week, and I can't stand the store bought kind, they're all too damn salty, I'd rather add salt to taste. Anyway, this is cajun seasoning recipe from Serious Eats, if no one has any other suggestions, I think I try this one out and see how it goes.
Ingredients
1 teaspoon chili powder
1 teaspoon ground oregano
1 teaspoon dried thyme
1 teaspoon ground white pepper
1 teaspoon whole black peppercorns
1 teaspoon hot red pepper flakes
2 tablespoons sweet paprika
1 1/2 tablespoon salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 bay leaf

How is it that adobo is not in this thread?

>>5624371
Yes, absolutely. Although the white pepper or whatever the one on the right is sucks.