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/ck/ - Food & Cooking

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6729951 No.6729951 [Reply] [Original]

What kind of spice blends does /ck/ make?

I have a few containers for my spice rack and I want to use them. I already have:

Cajun seasoning
Italian seasoning
Pumpkin spice blend (for cookies and sometimes coffee)
Garam Masala
Moroccan seasoning
Taco seasoning
Seasoned salt

I want to try having something else on hand.

>> No.6729972

>>6729951
I make a salt and pepper blend for grilling and deep frying (e.g. catfish, pork chops, steak), and a dry rub for ribs.

>> No.6729987

>>6729951
I don't make blends before I need them. There's no point to it. I add things as I need them or to a recipe, then there's a blend. Making them ahead of time makes no sense. That said, I like Old Bay and a couple others like Tony Chachere's Creole Seasoning and Montreal stuff which are already done so why not avail myself of that from time to time?

>> No.6729988

>>6729951

what's your moroccan seasoning made of

>> No.6729990

>>6729987
... almost forgot if you meant a blend for chili or curry but that's kind of different I think since that's used up pretty quick and on the spot.

>> No.6729996
File: 222 KB, 622x496, 1438239832229.jpg [View same] [iqdb] [saucenao] [google]
6729996

>>6729951

>> No.6730001

Here's a good one for Colombo Curry, this is pretty good stuff especially when extra chocolate habaneros are used in the mash. It does take a while to mash up in a mortar and pestle and a while mixing it up from time to time for the flavors to mix before it can be properly used.

http://www.cookingindex.com/recipes/12658/colombo-curry-paste-martinique.htm

That's one from one of the masters as is the following.

https://www.youtube.com/watch?v=C-HVdmcUvxw

>> No.6730014

>>6729996

star anis?

>> No.6730015

>>6730014
yes, shit tastes like licorice to me

>> No.6730021

>>6729987
I like having it already blended beforehand because it makes it easier. Instead of having 7 or more spice jars on my counter, I only need to use one. I also tend to use them a lot.

>>6729988
Nutmeg, cumin, ginger, cinnamon, coriander, cayenne, black pepper, and if I have it, cloves.

I never add salt to any of the blends, besides seasoned salt of course.

>> No.6730034

>>6730001
what are extra chocolate habaneros?

>> No.6730035

>>6730021
That's true a lot of spices that wont be used often will go to waste otherwise. I know what you mean, I think that's the fun thing and might get hollared at for it but it's fun that we have different tastes and ways of doing things. That's the point of a message board.

https://www.youtube.com/watch?v=nYFjTPAQ6G0

>> No.6730040
File: 103 KB, 588x549, Chocolate_Habaneros.jpg [View same] [iqdb] [saucenao] [google]
6730040

>>6730034
Not "extra chocolate" but extra "chocolate habaneros" meaning more of them than the recipe calls for. They just chocolate colored, they have nothing to do with chocolate.

They're just a variety of hot peppers that have a lot of flavor and the flavor and heat lasts through cooking which some really don't.

Pic related are some choc habs.

>> No.6730042

Last christmas i started a tradition, i make spices and give them out to family and friends.

last year was Chili Pepper Powder

this year i was thinking of doing the same thing.

>> No.6730047

>>6730042
The problem with that is do they really use them or like a fruit cake just say thanks and throw it into the trash?

>> No.6730050

>>6730042
My sister in law used to send me all kinds of stuff mostly like brownies and stuff which I never ate, not so much that they were bad, I just don't like them that much... so I subtly told my brother to please ask her not to send those as it would be a waste.

>> No.6730051

>>6730040
Oh, that makes more sense. I don't really like food so spicy hot that I can't taste it though. So I might just try it as is for now.

>> No.6730055
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6730055

>>6730047
actually, whenever i go over, they all ask me if they can have some more.

turns out its amazing.

>> No.6730059

>>6729951
I do not have my masala recipe on hand. It is at work. But it is whole spices toasted and milled.
It smells like God.

Italian blend is just equal parts DRIED oregano, thyme, basil so I don't bother blending. And I use Greek oregano.

My Montreal Steak Seasoning is (for the umpteenth time):
...well fuck. That recipe is at work too. /frowny face

>> No.6730063
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6730063

>>6730059
very helpful.

>> No.6730066
File: 81 KB, 200x171, chocoHabbys_200.jpg [View same] [iqdb] [saucenao] [google]
6730066

>>6730051
>>6730055
Good times.

Have a picture of the chocolate habaneros, see these aren't like the killer ones that are in the Guiness book of world records though they may have been a long time ago.

They have flavor and heat and it lasts through cooking unlike a lot of others and don't taste like chemicals like a lot of say the current top three.

That might not make sense to you but it will if you start experimenting with them. Just remember not to finger your girlfriend after chopping some up, you'll get hell as I've done, it's par the course. It's gonna happen, might as well get smacked and learn from it.

https://www.youtube.com/watch?v=nYFjTPAQ6G0

>> No.6730067

>>6730055
Got the same results with my Montreal Steak Seasoning.
My name is "Sean", so I label it Seantreal Steak Seasons Greetings.
Yep.
I do that.

>> No.6730070

>>6730063
Sorry.
I'll post it tomorrow from work.
And no one will save it or use it.

>> No.6730073

>>6730067
Hahaha relabling, that's a good way to impress some chick. It works, a friend and I were trying to impress some chicks when we were in grade school and couldn't get beer, so we bought neer beer and crossed out the neer and it fooled them. Most grills are really stupid.

>> No.6730079
File: 127 KB, 381x500, chile.jpg [View same] [iqdb] [saucenao] [google]
6730079

>>6730067
i would be very interested in Seantreal Steak Seasoning.

so far i just use my chili pepper powder. it adds lots of black pepper heat and tasty chile pepper flavor.

--
Chili Pepper Powder

4oz dried chilies, seeded (jalepeno, serrano, poblano, etc)
2.5oz of black pepper

Coarsely chop peppers and load into spice grinder. empty into a container. then load black pepper into spice grinder and load into previous container. shake to combine, then distribute into vials for friends and family.

>> No.6730458

>>6729951
homemade spicy hummus blend
homemade blend for leek and sweet potato curry with lentils
mujadra blend
jamaican curry blend

And Moroccan seasonning soon, as you mention it.

>> No.6732023

>>6730042
so whats the fucking blend ?

also add ratios

>> No.6732064

I despise accurate measurement and love adding different spices to simmering pots of food while pretending I'm some kind of witch or something, so I preblend nothing. I also think it's a little silly, since you're just increasing the amount of preground spices in your kitchen, which makes it that much harder to use them up before they start deteriorating, which begins to happen of course, fucking immediately.

>> No.6732071

What do you have in your garam masala?

>> No.6732540

>>6732023
see
>>6730079

>> No.6732655

I want to make a berbere but I've never gotten around to it.

I've never actually had it, but the typical ingredients list looks amazing.

>> No.6732837

>>6729951
i make my own curry powder, and ras el hanout (basically just a mix of all of the best spices you have on hand. useful in middle eastern cooking.)

I also usually end up making some sort of hawaij in the course of cooking middle eastern food or making coffee.

as for pre made, i buy za'atar, tajin, old bay, sometimes lawry's if i'm feeling nostalgic for my hillbilly days