I have two sections for spices in the pantry. The items that I use most, and the other crap.
The spices I use most are ground mustard, black pepper, red pepper, cumin, paprika, onion powder, garlic powder, salt, and brown sugar. These are the items I use for my BBQ sauces, rubs, and slaw dressings.
The liquids I need are worcestershire sauce, cider vinegar, soy sauce, catsup, and mustard.
Why do you need to know this? Because I was just gathering my implements of destruction to make a slaw dressing and I was looking at all the useless spices that I have lying around. And that is probably the incorrect usage of “lying” but what the heck, you know?
Where the heck did I get all of these items? Thyme? Don’t know when the last TIME was that I used thyme. Get it? Get it?
Basil? Hell I don’t use basil. Bay leaf? Don’t even use that when I cook fish. Nutmeg? Nah. Italian seasoning? What the heck is Italian seasoning other than a combo of some of the things that I already have.
What are the spices you use the most in your cooking? What do you have lying/laying around that never get used?
Comments go below……
6 comments
Comment by Mike cade on June 28, 2014 at 4:12 pm
“Red Robin” seasoning from Red Robin Restaurants… all the stuff you use and a little of the crap you don’t use, pre-bottled and ready to use! However we have 1.5 shelves of tiny containers with everything too. You want them?
Comment by wormdude@gmail.com on June 28, 2014 at 4:15 pm
Thanks for the offer, Mike, but that would just add to the crap that I don’t use already. Don’t need more of the same.
Comment by Vicki hill on June 28, 2014 at 11:47 pm
I always use 3 bay leaves in any pot of soup, stew or broth that I make! Nutmeg goes in Quiche and pumpkin pie! I love basil, dried and fresh, it goes in about every savory thing I make! Thyme is good with Chicken and roasted potatoes! I could go on and on…..
Comment by wormdude@gmail.com on June 29, 2014 at 8:22 am
Thank you for chiming in, Birthday Girl. I guess I will have something to use those bay leaves in this fall and winter. Though, I wonder why I have never used them before? I am such a guy with the whole garlic/pepper/salt combo on my roasted vegetables.
Comment by Anonymous on June 29, 2014 at 9:15 pm
Bouquet Garni? Herbs de Provence? Fennel? Anise? I go through phases in my culinary excursions. I went through a German phase, hence fennel. Soups and stews in the winter, so HdP and BG. The last several months have been curries, both Thai and Indian, but now it’s BBQ season, so I’m using more varieties of ground chile. In the cupboard now we have: Anaheim, Ancho, Chipotle, and New Mexico. In alphabetical order, of course!
Comment by wormdude@gmail.com on June 29, 2014 at 9:28 pm
Fennel is an excellent spice for pretty much any kind of meat. I need to pick some up, thanks you reminding me. I am a wimp when it comes to heat so I stay away from chili peppers, but at some time I am going to have to man up and start trying some. Thanks for chiming in. I truly appreciate it.