(Part 3) Best herbs, spices & seasonings according to redditors

The "Andrew Special," named after my brother who died saving a village of Tibetans from Wolf-Bear terrorist extremists, invented this delicacy in the throes of battle. You read that right. He invented that shit while doing a round-house kick. Anyway, it's a fucking awesome sandwich between two slices of awesome. Here's what you'll need:

• 2 slices of high-quality toastin' bread, none of that sissy shit that falls apart when you try to butter it, 'cause you're going to slather it on with a machete tempered with dragon blood
  
  
• 2 slices of your favorite deli cheese. I use Amuhrican because it pwns all the other cheeses in their socialist faces.
  
  
• 1 man-sized portion of rendered animal fat. Though you can use butter if you prefer.
  
  
• 1 hand grenade (optional) to toss at marauding pirates should they happen to catch whiff of this tasty delight on one of their murdering rampages. Since you better be able to take them down with your bare hands should you attempt to make this, I've marked the grenade as optional. We're pinching pennies here.
  
  Here's where the magic happens--some have called it the dandruff of the gods, but you will call it sir. Sir Adobo.
  
  Buy yourself a motherfucking bottle of Goya Adobo before we proceed.
  
  Now, slather that fat/butter on the outside of the bread and load on the following seasonings (don't be a pussy about it):
  
  
• McCormick Peppercorn Medley Grinder
  
• Garlic Powder
  
• Dried Parsley Flakes
  
• Tony Chachere's Creole Seasoning
  
  
• Sesame Seeds
  
• and Motherfucking Goya Adobo on that shit.
  
  You got two buttered bread slices loaded with grated demon spunk and two slices of cheese between them. What are you going to cook it in? Well, when you're fighting off a hoard of ravenous Wolf-Bears, you don't have time to mind the stove, do you, Susy Pansy-Pants? So you have two options: A mothershitting flamethrower, or a George Foreman Grill.
  
  Preferably, you should have a six-pack while consuming. This is not a grilled cheese, it's a gourmet sandwich. You're fucking welcome.

Here's a hint fam. Use [Adobo Goya] (http://www.goya.com/english/product_subcategory/Condiments/Adobo). You put that shit on any type of meat; chicken, steak, pork, fish. Makes even bad cuts of meat very good. If you're making a chicken soup, you can just buy a rotisserie chicken and throw in a couple packets of [sazon] (https://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO) and fresh vegetables and some fresh pico de gallo. No need for pre made broth. I grew up on Goya, its a staple of hispanic cuisine and everyone should be aware of the magic that goya does.

Vermont Curry?

Japan, you are truly bizarre.

>Salt used in processed foods is not iodized. Given that people are cooking less at home and buying either restaurant or processed foods, iodine intakes in the U.S. have declined from about 250 μg/day to 157 micrograms/day. Public health authorities recommend 150 μg or more and the need is particularly acute for expectant mothers. Daily Iodine intakes of 1,000 – 1,100 μg are safe for adults and children over 4 years of age. - http://www.saltinstitute.org/news-articles/iodized-salt/

OP, I don't use iodized salt. I prefer sea salt (non-iodized) for taste and try not to use much of that, either. There are some seaweeds that are high in iodine and you can snack on them. Be sure to investigate amounts, though. Some are actually too high for regular consumption. Personally, I don't like the "seafood" taste, so I buy this stuff: http://www.amazon.com/Maine-Coast-Sea-Vegetables-Alternative/dp/B0007SMLUM/ref=sr_1_1?ie=UTF8&qid=1396538353&sr=8-1&keywords=kelp+flakes It's kelp, but I find that if I don't use much and use it in meals that have other strong flavors that the flavor doesn't bother me and I can get more than enough iodine easily.

And good for you for asking about iodine! I was low thyroid for a while, even put on meds. My doc never even bothered to ask where I was getting my iodine from. I learned more about nutrition, added the kelp and improved my diet in other ways and I no longer have thyroid problems! And the kelp flakes are much cheaper than thyroid meds :D

Powdered heavy cream (Anthony's, from Amazon). I portion out individual snack-sized bags of Keto Chow for each day, so I just scoop creamer into those.

Will do!

Because Vietnamese people don't exist in NYC?

Also, there a number of recipes that call for cinnamon sticks.

Edit: This spice packet also contains cinnamon. As does this spice blend recipe.

I actually agree. Eggs were hard for me and I still miss them. Then I think about the video I watched of the male chicks getting ground up alive and that nips my cravings in the bud. That being said- They were my favorite and I’m still hunting for a replacement.

I’ve heard of the Just Egg- which looks amazing but really pricey to include in my regular diet.

I just got some kala namak black salt. When added to a tofu scramble it’s supposed to make it taste more like eggs. I haven’t tried it yet but it really smells like eggs! I’m excited to try. I’ll update here when I do.

Make Nashville Hot Chicken style wings.

Follow this more or less:
https://www.seriouseats.com/recipes/2014/09/hattie-bs-hot-chicken-from-fried-true.html

But then add some of this instead of just using cayenne (a bit of all three is what I do-just a bit)
Sonoran Spice Carolina Reaper, Trinidad Scorpion, Ghost Pepper Flake Super Hot Box https://www.amazon.com/dp/B018BBVT40/ref=cm_sw_r_cp_api_i_835qDbBR7NTF2

I wonder if kelp granules might help?

Amazon, of course:

http://www.amazon.com/Shiro-Miko-35-2oz-Miyasaka-Brewery/dp/B00I33D544

> I don’t know how you managed to get anything going. Wait, it was ONLY your defense after Florida had two positive plays in a row. Wow. What are the chances.

¯\(ツ)/¯

>This curry mix is inspired by a healthy home remedy that originated in Vermont, USA, featuring apples and honey

I don't have quantities, as I do it by site in a large seasoning container (like these)

But, similar to what other people have said:

50-50 Kosher Salt & Black Pepper - about 1/3 of the container

Granulated Onion and Granulated Garlic - about 1 inch each (Granulated has better flavor and mixes better than Powder)

White Pepper - about 1/2 inch

Sazon Goya (Basically, Southwestern flavored MSG) - Four Packets

Shake to combine.

After the briskets are trimmed, I rub them heavily on both sides (alternating sides) with Worcestershire Sauce (best to do in a large pan to catch spillage). It does soak in; there is always more out of the bottle than in the bottom of the pan.

After the W. Sauce bath, I rub heavily with the rub. And literally rub: I almost use it as sandpaper and try to push the rub into the meat.

Last briskets I also injected with this before rubbing:

Beef Base (1 heaping tea)

Worcestershire Sauce (1 TBS)

Soy Sauce (1 TBS)

Accent (1 tea)

Water (2 cups)

I just wanted to share with you something that I do. I love coffee but am not a "true" coffee drinker because I drink it with lots of creamer meaning lots of sugar and carbs and whatever else they put in "non dairy" creamer. I bought online this fabulous package of powdered heavy cream for recipes which has no sweetener and no carbs. One day I really wanted my normal coffee so I thought, hmmm I am going to add the powdered cream and oh my goodness, it is so dreamy and rich and creamy. It is amazing! Then I add my artificial sweetener of choice and have the best coffee ever. My family even started using my powdered cream because it tastes so rich and creamy. Be sure to check the nutrition facts on the package and be sure you get powdered heavy cream, not any powdered milk products. This is the one I bought and it has lasted me a year! A little goes a long way. https://www.amazon.com/Heavy-Powder-Anthonys-Tested-Gluten-Free/dp/B01A03E494/ref=sr_1_3_a_it?ie=UTF8&qid=1523146223&sr=8-3&keywords=powdered+cream

It's not sugar, it's salt. You need a lot more salt on keto to maintain an electrolyte balance. Good to post and ask for help, instead of grabbing for something sugary. Get a salty broth to help keep your sodium level up. Do not fall for "electrolytes drinks" from the store, they're not enough for us. We don't hold water weight, and need those minerals replenished throughout the day. If you eat 3 meals, get your green veggies, fish, poultry, a few nuts and seeds in there, to get potassium and magnesium. If you skip those or fast and eat just once a day, then make a daily ketoade to help keep sodium, potassium, and magnesium in your system.

This is a popular method for ketoade:

Sodium & Potassium. 1/4 to 1 tsp
Morton Lite Salt

Magnesium 1/2 to 2 tsp
Natural Calm

Put in a large bottle of water or flavored drink or powerade zero and you have a ketoade. Sip through the day, don't chug ketoade.

You choose your own measurement, maybe start on the low end, see how you feel and up it as needed.

FAQ daily supplement recommendations:

Sodium 5000mg

Potassium 1000mg

Magnesium 300mg

I keep getting closer to what I remember in my pre-vegan days. This one was particularly delicious. Here's what I did:

​

Pressed firm tofu, rubbed with Indian black salt (this is where the "egg" taste comes from) and fried in a little oil. Covered with a slice of Violife mature cheddar after crisping up one side and turning. Then a little pepper.

​

Gardein breakfast sausage patty, also fried in a bit of oil.

​

Sauteed adult spinach in olive oil with salt, pepper and some garlic.

​

Toasted English muffin (not Thomas', which uses milk. This one is Giant store brand). Spread with a little Earth Balance after toasting.

​

That's it, all of it was from local stores except the black salt, which I got from Amazon. This is my favorite lazy morning breakfast.

Well I can’t help you on the noodle part, but to make the broth you can buy premixed spice bags at Asian grocery stores or online. I buy the pre-bagged mix because I don’t eat enough pho to justify buying the spices for it in bulk but you definitely can.

Example prepackaged spices (not the brand I use, but will give you an idea) https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/ref=asc_df_B00PE5596G/?tag=hyprod-20&linkCode=df0&hvadid=242043030412&hvpos=1o1&hvnetw=g&hvrand=14280722267490930720&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9060534&hvtargid=pla-570215875159&psc=1

Here’s a recipe that tells you the spices needed https://www.vietworldkitchen.com/blog/2017/05/pho-spice-blend-recipe.html

As for the fixins, you can put a bunch of meat and veggies in your broth and go to town (which is what I do). If you’re really wanting noodles, there are low carb options like shirataki (and tofu shirataki, which can be bought as pre made into fettuccini or spaghetti like noodles) or kelp noodles. None of these are exactly the same noodle type or consistency as pho noodles but we have to make some concession for carbs on this diet.

Thank you so much!

• Sliced my chicken breast in half, lengthwise.
  
• Tenderized it with a meat tenderizer so that it was even.
  
• Season with Mrs Dash Salt-Free Original Blend seasoning, Trader Joe's Everyday seasoning, salt, pepper, and Goya Adobo seasoning. I just eyeballed the amounts, but the Mrs Dash seasoning was the main component, then the TJ every day seasoning, and then just a light sprinkle of the adobo seasoning, and salt+pepper to taste.
  
• Use a napkin soaked in half vegetable oil and half olive oil to oil the pan.
  
• High heat and cook the chicken breasts until it's done.

I like to do asian style. I season the belly with char sui rub (make your own or something like this), bag it and let it sit for at least a day in the fridge. At this point you can as well freeze so it can be dropped directly in a bath at a later date.

I then do either 68C/154F for 36 hours or if I have less time 70C/158F for 16 hours. The longer one has better texture but it is a small difference.

Then cooled, pressed, and cut into 2"x2" squares. Then brushed in char sui sauce that is slightly thinned with rice wine vinegar and put under a very hot grill (broiler) to caramelize the sauce, turning so all sides are crispy.

Serve with rice, stir fried bok choi, and quick pickled cucumbers to cut through the richness.

As mentioned by someone else also save some for the Kenji porchetta recipe as that is also very good. Also the chinese steamed buns (also a SE recipe) are good if you can get the buns from an asian market.

I made Pho in the instant pot once. I used chicken thighs and a package of whole spices I picked up at an asian market. I also threw in some charred ginger and onion. The spice packet was awesome because I didn't have to search for everything and the taste was super authentic. I am low carb, so we used miracle noodles which were interesting to say the least. Here is a link to the spice mix for pho.

https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/ref=sr_1_1_a_it?ie=UTF8&qid=1500480416&sr=8-1&keywords=pho+spices

First, an immersion blender is the best fricking purchase for the kitchen. I am so in love with mine and use it weekly. But basically, mashed cauli is super easy. For this one specifically, I boiled a head of cauli and then in a separate bowl put 3 oz neufchatel (cream cheese), 3 oz shredded sharp cheddar, some grated parmesan, garlic powder, adobo, lots of cracked pepper, a bit of rosemary, and some hot paprika. Once the cauli is soft, drain it and shake it a decent bit to get a ton of water out, pour into the bowl, then immersion blend! And done! So easy. So good.

Hey, if you're craving the egg taste, get some black salt aka kala namak! Look in the spice section of an international grocery store near you if you have one. Otherwise, you can order it online (like this or this). It imparts an eggy taste. It's popularly used in tofu scrambles and you can add it to deviled potatoes, too.

You can toss some tomato sauce/diced tomatoes in there for extra flavor. I bet dried mushrooms would up the umami factor a LOT. I like using Goya Sazon for my Mexican/Spanish (different name depending on where you live) https://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO. I use that, some tomato sauce, 1/2 a diced onion, and frozen peas/carrots/corn for about 2 cups of rice (brown or white). Super tasty. And yes, saffron comes in threads - they are actually the stamens of the crocus flower. I have them for special occasions since they are too expensive to use more often, but the sazon packets I linked to has ground saffron in it. And tumeric makes a good, colorful substitute in a pinch.

Weird. Is it cured at all or completely raw? Maybe there was some undissolved pink salt?

For making egg taste-like you can also use black salt. https://www.amazon.com/Spicy-World-Indian-Black-Ounce/dp/B07CTW5NJX/ref=as_li_ss_tl?ie=UTF8&qid=1538695130&sr=8-3&keywords=kala%2Bnamak&linkCode=sl1&tag=frommybowl-20&linkId=4c257b213ec90420337c357a3d2bbd90&language=en_US&th=1

you wouldn't want to use the jar of sauce for cost reasons mainly. Buy the packet, mix with water to make the marinade, will be much cheaper, especially if you are marinating a bunch of meat (typically pork). You can use the jar, like OP did, for a small batch, but even there it would be better to marinade using a packet, then toss or glaze with a small amount of sauce after cooking.

These are the packets I use, a 12 pack from Amazon runs $22

http://smile.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ/

Uh, no. Neither Goya Adobo Seasoning nor Lawry's Seasoned Salt contain MSG. Check the ingredients. Lawry's explicitly says "No MSG". They're also both loose powders in shaker bottles.

You could make it, but you could also go to Amazon. All that the saltpeter does to finished product is to preserve the color as pink, which I value, but if you can't get it, the flavor will be fine.

look into heavy cream powder

Cavender's

https://www.amazon.com/Cavenders-Seasoning-Greek-8-oz/dp/B004H81QOA

I love Japanese curry, it's delicious. It's nothing like the Indian or Thai varieties though. I just followed the recipe on the back of this curry package. I used chicken thighs and breast.

I make my own dehydrated boil in bag meals. I use THIS SITE as a template and just modify things as needed. I use a lot of powdered heavy cream, powdered eggs, powdered coconut milk, powdered cheese (all purchasable off amazon), instead of rice I dehdyrate cauliflower rice in my dehydrator.

It requires a bit of experimentation on your part since they don't translate 100% but I've made some good meals, bag tacos, butter chicken, fajitas, pizza casserole, buffalo chicken casserole, breakfast scrambles, cheeseburger casserole, etc. I've been playing around with the idea of trying to make a few keto cobblers.

Portion them out into quart freezer bags with smaller bags for spices/seasonings, when time comes to eat boil a bit of water, dump it in the bag and seal it up, let it sit for 10 minutes or so wrapped in a handkerchief or something then enjoy.

If you are dehydrating yourself you want to use LOW FAT meats. I know that's counter-intuitive for keto but high fat content foods won't dehydrate right, so use lean cuts, then add fat later (heavy cream powder, etc)

here's the DEHYDRATOR I use

Here is the HEAVY CREAM POWDER

COCONUT MILK POWDER

CHEESE POWDER

EGG POWDER


I've priced everything out and for a day's worth of meals I'm around 10 bucks or so, vs Mountain House which are 5-8 bucks a meal and the Next Mile meals keto offerings which can be 15 bucks PER meal


EDIT:

You can also bring mayo packets with you and I like bringing Individual Justin's Peanut Butter Packs also, great way to up the fat and to eat "quickly" between meals.

I dehydrate my own jerky as a snack, also you can hit Walmart and get single serve individual foil packs of tuna and spam, they work good as a quick meal without having to boil water.

Yeah, i use this stuff in various things occasionally, rice usually, its mostly MSG.

http://www.amazon.com/Goya-Sazon-Jumbo-6-33-Ounce-Packages/dp/B001M073SO

Actually, sodium acetate has very weak vinegar flavoring, especially if you're a vinegar lover. What you want to make is sodium diacetate, which is usually what they use on salt and vinegar chips and such. However the amount of vinegar you would need to yield a usable amount of sodium diacetate is impractical in a kitchen setting, so you're better off buying some flavoring like this one

Most Japanese people use curry cubes S&B and Vermont curry are the two main brands. I prefer S&B, but both are good. "Hot" is not hot or spicy at all, Japanese food is generally not spicy and their idea of spicy is a lot less than ours.

I use these

Trace Minerals 40,000 Volts, 8-Ounce

https://www.amazon.com/dp/B000Z98KF8/ref=cm_sw_r_cp_api_i_x.73AbHS8Z51Z

Morton Salt Substitute w/ potassium, 3.12 oz

https://www.amazon.com/dp/B00KPX1W4U/ref=cm_sw_r_cp_api_i_..73AbJH07XGC

I recently got into mock tuna chickpea salad sandwiches. I add some kelp flakes.

You can get them at whole foods.

It’s black salt, not pepper. Here’s an example:

Spicy World Indian Black Salt 7 Ounce - Pure, Unrefined, and Natural (Kala Namak) https://www.amazon.com/dp/B07CTW5NJX/ref=cm_sw_r_cp_api_i_WZc5CbYCJWDRX

That’s what gives the subtle sulfuric flavor. For a whole block of tofu, I use maybe 1/4-1/2 teaspoon.

https://www.amazon.com/Morton-Salt-Lite-11/dp/B00KPX1B6Y?keywords=Morton%27s+Lite+Salt&qid=1536506089&sr=8-1&ref=mp_s_a_1_1

They're actually cheaper now, $10 for two. Even better. They're 11oz each, and they go a long way.

You are looking for a solution to successfully get more potassium and sodium in your diet, and I'm just telling you what I have done for ten months without fail. I have no idea why you wouldn't give it a try as it's the perfect fit for what you're needing, but that's your decision. Best of luck to you.

It's a spice mix, especially popular among latin americans

Make your own!! Here's a recipe. Just take the honey out of his marinade recipe. I use a marinade of soy sauce, worcestershire sauce, garlic powder, fresh ground pepper, and curing salt, and I also got a dehydrator to make it easier. I only marinated the meat for 2 hours, and it came out great!

Looks great.

Going to try this one this weekend.
Uses honey for finishing.

http://blog.sousvidesupreme.com/2012/04/char-siu-sous-vide/

edit: This is the marinade...

http://www.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ

edit: after first try this recipe needs just a little heat and would benefit from charcoal sear.

I add this occasionally when I am cooking savory dishes:

http://www.amazon.com/Takii-Umami-Powder-Fifth-Foods/dp/B00HYL4HK2

Since I'd have to eat over 50% daily value of sodium from salt to get enough iodine, I use this http://www.amazon.com/Seasonings-Kelp-Granules-1-50-Ounces/dp/B0007SMLUM/

Amazon has a 12-pack of it

Yes, according to this

And yes, according to my own personal experience. I also can't find a sauce that is hot enough from me.

However, I recently found some smoked Ghost Chili flakes from Trader Joe's, and they were very spicy (and delicious).

Just buy some of this and pour on as much as you want. Yumness.

Right here! I managed to find mine in a store for a comparable price.

http://www.amazon.com/Takii-Umami-Powder-Fifth-Foods/dp/B00HYL4HK2

I use this rub, and let them sit overnight. A couple of minutes per side over direct heat, then a long simmer in a beer:Mauls mix at 2:1 until the sauce has reduced by half. While rubbing the steaks the night before, make a mix of 2 cups vinegar and 1 tablespoon of sugar and soak some cucumber slices in it.

Sazon is, cheap, tasty, easy to find in most stores, and will work with a lot of different cooking styles and recipes. Celery salt is also surprisingly good on chicken.

My top 3:

John Henry’s Texas Chicken Tickler is great on a beer can chicken.

Pappy’s Choice for grilled tri tip. Never misses. Yes this is the size I get. Lasts about a year.

Busha Browne’s Jerk Rub. Super tasty. Although it is a bit pricey and I’ve found a recipe to make my own. Great on chicken, pork, fish, everything - accompany with pineapple or other hot sweet fruit salsa.

here ya go

I say skip the mayo. Do a ponzu vinaigrette with fish sauce and sugar like someone else above suggested. with chilis, green onions and maybe sesame seeds and or furikake

​

I did a mayo-less potato salad recently and it was a hit.

​

Heres the pic of my potato salad

Totally normal BUT you are probably not supplementing electrolytes properly. Get some Lite Salt or magnesium/potassium supplements. In a pinch, grab a Powerade Zero. You'll feel better soon!! Hang in there!

​

Lite Salt

Here's what I use: https://www.amazon.com/D-Q-Curing-Salts-Pink-Salt/dp/B0050IM4MY

I do a variation of a sushi bowl every day, just without the rice.

Avocado + some form of fish/seafood/meat + cucumber

I sprinkle the bowl with furikake, dip the bites in some soy sauce or spicy mayo, and it's pretty tasty. The flavors are all there.

I've done cauliflower rice, but I thought the cream cheese changed the flavor too much. Instead, I've seasoned it like sushi rice and just eaten everything in a bowl together. With the furikake, it still tastes like a roll, it's just easier to prepare. It's easy, delicious, and it can scratch that itch.

I haven't had it, but this is amazon's choice

https://www.amazon.com/Gourmet-Fries-Seasonings-Bottle-Vinegar/dp/B005SSM64W/ref=sr_1_3_a_it?ie=UTF8&qid=1548986756&sr=8-3&keywords=salt%2Band%2Bvinegar%2Bseasoning%2Bpowder&th=1

​

Don't see a lot of Asian representation yet, so here are some of my go-to lazy dinners. Basically the "Hamburger Helper" type recipes for our Asian household.

Char Siu Chicken Wings:

1 packet Char Siu Seasoning Mix

1-2 lb chicken wings

Dump the mix on the wings and mix and make sure to NOT add water. Mix and cover the wings thoroughly. Leave it in the fridge for at least 4 hours. Bake at 400 for 45min on a rack. Broil for extra crispiness at the end if you like.

Bonus photo of the finished product, I like mine broiled a bit extra for that char flavor. Side of roasted brussel sprouts + rice.

---

Lazy Korean BBQ Chicken

1-2 lb boneless chicken thigh meat cut to 2-3 inch strips

Jar of Korean Chicken & Pork Marinade

Essentially the same instructions as the wings. Dump the marinade on the thigh meat and leave in the fridge for at least 3-4 hours. Bake at 400 for 45min on a rack, finish with a broil if you like. Great with a side of kim chi & rice.

---

Slow Cooker Japanese Curry

1 box Japanese Curry Sauce Mix

2-3 lb meat of choice (chunked for stew)

2 yellow onions, chopped

2 carrots, chopped

2 potatoes, large chunks

~6 cups water (however much you need to just cover the ingredients in the slow cooker)

Sear the meat first if you like. Dump all the ingredients into the slow cooker. Cook on low for about 8 hours. Serve over rice. Note that you could also prepare the curry sauce mix on the stovetop as per the instructions on the back of the box. I just normally go for the slow cooker method when I want to set it and forget it.

I use this: https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ

I've never actually been to Pappy's so I am not certain it's the same rub they use on their ribs but it is an excellent rib rub nonetheless.

There is also a low sodium version on Amazon. The garlic and herb rub they make is great too.

Tri Tip typically comes with a fat cap that you will want to trim back so it can render. You can smoke tri-tip but not to a 200-205 type temperature. Something like 120-130 depending and then do a hard reverse sear.

Traditional Santa Maria tri tip rub is just salt, pepper and garlic. Being from central California I grew up on this stuff. I use Pappy's Seasoning.

Here's the one I found. It's 4 / 5 on Amazon, and I haven't done a lot of research into any other brands, but I've heard of this brand before so that's something.

No, one of the two grocery stores near me carries furikake in a jar. Could you order it online? Here’s a link to it on Amazon:

Nori Fume Furikake Rice Seasoning - 1.7 oz https://www.amazon.com/dp/B00290NPTM/ref=cm_sw_r_cp_api_i_ojkWDb2KA9JY4

UPDATE: The reviews on this product indicate that the item shipped actually has MSG and maltodextrin in it, which aren’t mentioned in the listing. So maybe don’t buy this specific one! I’m sure there are other better furikake products available online. Good luck!

Please tell me you used Cavender's seasoning for those meatballs! Makes all the difference in the world!!

Probably the most fundamentally Japanese thing you can make is miso soup, and its very easy! It combines three of the four most basic Japanese ingredients: dashi (fish stock), mirin, and miso. The fourth is soy sauce, of course, and you can use it you want as well.

Here's what you need:

• Bonito flakes
  
• Kombu (dried seaweed)
  
• White miso
  
• mirin^* or soy sauce
  
• Flour
  
• Water
  
• Salt
  
• Tofu (optional)
  
• Green onion for garnish (optional)
  
  First, make udon noodle dough. Follow the recipe here and while the dough is resting before you cut it into noodles, make dashi.
  
  The quickest way to make dashi is by heating a pot of water with a piece of kombu in it until boiling, turning of the heat and removing the kombu, and dumping in the bonito flakes. I usually go with one cup of bonito to four cups of water. Let it sit for about 15 minutes and then strain.
  
  Now to make miso soup take some of the miso, about 1 tbsp at a time, and about 1/2 cup of the dashi and whish it together in a small bowl. Once its thoroughly mixed add it to the rest of the broth. It should be rich and salty but not too salty so adjust as needed.
  
  Next pour in a splash of mirin for a bit of sweetness or you can use soy sauce for a bit more savoriness, or skip both altogether.
  
  Finally, chop up those noodles, boil them in hot water for about thirty seconds, and then rinse. You can now assemble your soup which can simply consist of noodles and broth or you can add things like tofu, dried shiitake mushrooms, and green onion.
  
  Congratulations you just made miso soup!
  
  ^* Real mirin is very hard to find. It is a rice wine so your local liquor retailer might have it. Something that shouldn't be allowed is what you normally find in grocery stores which, in the best scenario, is rice wine with a disgusting amount of salt added to it to avoid liquor laws and import taxes or, in the worst scenario, flavored corn syrup.
  
  
  
  

This is somewhat of a misconception. Freezing temperature depression is dependent on the salt concentration (each mole of NaCl/liter of water is about 3.4°C). For a fairly small sized cooler, like this one, you would need about 240-250 grams of salt (NaCl) to lower the freezing point by 1° C. That's about half a lb. For reference, the standard container of salt that you get from the supermarket is about 1 lb. In order to significantly lower the freezing temperature of that much water, you need a ridiculously large amount of salt.

The salt is totally superfluous. The ice water bath is simply there for surface area contact and for a homogenization of the cold reservoir around the bottle/can.

You CAN order things on the internet, you know. Amazon, for instance

You should get one of the ghost chili grinders from Trader Joe's. I use it on everything.

The Ghost pepper grinder is seasonal but you can get an overpriced version of it on amazon

https://www.amazon.com/Trader-Joes-Smoked-Chilies-Grinder/dp/B00QBN01QI?ref_=ast_bbp_dp

Amazon actually sells an "Umami Powder" that is mostly mushroom powder. I just came across it today while looking for koji.

I get this as well, when I do, I know I am low on electrolytes. Adding morton's lite salt to your diet will boost your potassium.

Also, mio electrolytes in your water bottle helps as well. Read up on keto flu for more electrolyte boosting options. Good luck.

Amazon

I love making Japanese curry with ground meat instead of stew meats. If you have picky kids, replacing cubed stewing meat with ground meat in crockpot kind of recipes really helps.

Japanese curry is really easy to make. You buy curry roux (most American groceries will carry it in the Asian section but hit an Asian supermarket for more selection) and then brown your meat with onions in a pan. Then you add peeled potatoes and carrots and add water to cover and break up your roux into it and then just simmer until everything's soft and the sauce thickens and put leftovers in the fridge (or if you're like me and was raised with Asian parents that didn't grow up with refrigeration, you can reboil it after you're done and leave it on the stove : - S). You can also just throw everything in a crockpot, go to work, and come home to a tub of sweet curry. And have your home smell of curry for a few days.

The sauce itself is most traditionally eaten over rice but you can eat it with bread, over udon noodles or over spaghetti (all of which are authentic to how Japanese enjoy their curry)

I order a 3 pack off Amazon and they usually last me like 6-8 months depending how much pizza I eat.

A few things I use that you might want to try.
Umami Powder
MSG
Kitchen Bouquet

I've started carrying these around with me to kick it up a bit as no matter how spicy I ask for things it's never enough. I tend to get migraines, and one of the only things that helps me is the endorphin rush.

https://smile.amazon.com/gp/product/B018BBVT40

Obviously dried is going to be a little different than fresh peppers, but when you need a little more, this'll do.

http://www.amazon.com/gp/aw/d/B005SSM64W/ref=mp_s_a_1_1?qid=1453851528&sr=8-1&pi=SY200_QL40&keywords=vinegar+powder&dpPl=1&dpID=4193ABfAwPL&ref=plSrch

https://www.amazon.com/gp/aw/d/B005SSM64W/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1526598312&sr=8-1&keywords=salt+and+vinegar+seasoning&dpPl=1&dpID=4193ABfAwPL&ref=plSrch

That’s the one I got. There’s lots on amazon though!

https://www.amazon.com/Morton-Salt-Regular-26/dp/B0005ZV1CQ/ref=sr_1_4_a_it?ie=UTF8&qid=1483409101&sr=8-4&keywords=salt

Hey u/jmiles01

I used the keto calculator that's listed in the sidebar and put myself at a 15% deficit at sedentary.

Here's my current macros:
1141 calories (I started w more at a higher weight and scaled back as my weight dropped)

20g carbs or less

68g protein

87g fat or less

I supplement electrolytes with Lite Salt and CALM Magnesium

It is available rn on Amazon

you’re in luck homie

Instant Pot Oxtail Pho. serves 4

Broth:
1 pound brisket
2 pounds marrow bones
2 pounds oxtail
1 large onion
2 inches peeled ginger
3 tbsp fish sauce
Pho spice pack

Garnish:
1 onion
5 green onion
Half a bunch of cilantro
1 bunch Thai Basil
1 bunch culantro
1 bunch bean sprouts
1 lime
1 large jalapeño

Noodles:
2 packs of fresh Pho noodles.

Blanch bones, oxtail, and brisket in boiling water for 10 minutes. Discard water and wash bones and meat in cold water. This removes impurities.

Roast halved onion and peeled ginger til slightly blackened. I use a 25 dollar amazon blowtorch for this. You can also use a broiler or your stove top. Roasting the veg adds toasty flavors.

Put everything in the instant pot and fill almost to the top with water. High pressure for 1:30.

Remove brisket. You must remove at 1:30 or else it becomes too soft to cut. This brisket is so flavorful and perfectly tender. Adds a lot to the broth and is delicious when sliced thin and added to the bowl.

Fill water back up to replace volume of removed brisket.

1:30 more high pressure.

Remove marrow bones and oxtail. I usually eat the bone marrow at this point on toast. The oxtail is saved for eating in the bowl. Oxtail is so uniquely delicious. Discard onion and ginger.

Refrigerate oxtail, brisket, and broth overnight. This helps solidify fat for removal and lets flavors mingle longer.

Next day, 1 hour before eating, reheat broth. Add spice mix. Simmer with spices for 1 hour. I use an Asian market store bought spice pack that has Star anise, cardamom, cassia bark, fennel, coriander, clove all inside. You can find this on Amazon. Sieve the broth. Taste for seasoning. I usually add 4-5 more tbsp of fish sauce. The broth should be 1-2 tbsp beyond perfectly flavored ie. too salty. When the broth is added to the bowl all the other ingredients dilute the saltiness.

Slice white onion paper thin.
Slice green onion, use just the green parts.
Slice jalapeño thin.
Finely chop cilantro.
Quarter the lime.
Wash and serve the culantro, basil, and bean sprouts
Put all garnish on a plate.

Slice brisket thin and reheat in boiling water. I hold it in a sieve over a boiling pot.
Reheat oxtail in similar manner.
Plate these.

Cook the Pho noodles and add to bowls.

Let people add their own garnishes and meats at the table. Bring the boiling Pho pot to the table and ladle it over each persons bowl.

Enjoy!

Very.

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

Sushi/rice seasoning. It’s fucking awesome.

Nori Fume Furikake Rice Seasoning - 1.7 oz https://www.amazon.com/dp/B00290NPTM/ref=cm_sw_r_cp_api_i_3JjnDbM9TN1W1

I do a combination of Pappy's Seasoning and McCormick's Spicy Montreal Steak Seasoning. Sometimes I'll throw in some extra cayenne pepper - just depends how I feel.

For BBQ sauce, my current favorite is Kinder's. I use to always get the Hot version at Safeway here in CA, but I recently discovered the Extra Hot version at Ralphs over here and it's finally a BBQ sauce that is hot enough for me while retaining the barbecue sauce flavor (compared to other sauces that just have overwhelming burn).

You can probably tell I like spicy foods...

I use this Greek seasoning and love it! Everyone I ever make chicken for loves it too!

Cavenders Seasoning Greek, 8 oz https://www.amazon.com/dp/B004H81QOA/ref=cm_sw_r_cp_api_i_lToGDb063QS2E

Just a heads up, I rub olive oil on first to get the seasoning to stick well.

Hawaiian Hurricane popcorn is specifically made by that company.

You can make a similar mix with a package of kettle corn popcorn, arare, and furikake. As for Kim chi powder, you're on your own. Maybe add a Korean dried ground hot pepper seasoning? Anyway, here's the rest of the ingredients:

If you can find arare (seasoned mochi rice cracker puffs aka mochi crunch or kaki mochi) locally, it's probably much cheaper, a few dollars for 4-5 servings per package.

Then you need furikake mix, specifically nori komi furikake. Or this brand's Aji nori furikake. I get a jar of this for less than $5 and it lasts a long time.

Make popcorn, sprinkle arare and furikake, any hot spice you want.

Good luck!

There's always stuff like this:

https://www.amazon.com/Nori-Fume-Furikake-Rice-Seasoning/dp/B00290NPTM

Amazon for example, it's usually referred as sodium free salt, like this one:
https://www.amazon.com/Morton-Salt-Substitute-3-12/dp/B00KPX1W4U/

Not as salty really but adds an extra electrolyte and I mentioned chocolate as a source of magnesium. You can have dietary supplements of course if you want but after adaptation they are not needed really. Also, drink a lot of water, no shitting with that or you might get kidney stones.

Sonoran Spice Carolina Reaper, Trinidad Scorpion, Ghost Pepper Flake Super Hot Box

i used to live on the central coast and i don't remember pappy's. that being said, it can be had online
https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ

It's a legit recipe. I've made this one many times, and it is delicious. It calls for brewed instant coffee and cocoa powder.

If you want to save a lot of time, you can get bricks of Vermont Curry in most grocery stores. It is a very close approximation of scratch made Japanese curry.

Honestly, anything that matches chicken.

Unless I have something specific in mind I use Goya Adobo

https://www.amazon.com/Morton-hfs-koi-zk-a6124-Salt-Substitute-3-12/dp/B00KPX1W4U

Unfortunately it looks to be at a pretty steep markup but that’s what I buy from my grocery store here in the states.

I got this seasoning packet and a block of seitan from the Asian grocery and just followed the instruction on the packet. Marinated for 24 hours. cooked in the over on broil for about 45 minutes

I use Cavendar's seasoning, a couple strong dashes of Worchestershire, and fresh pepper, salt to taste.

Cavenders has MSG, so that plus the Worchestershire has the umami covered. Cavenders also compliments the flavor of breakfast sausage well.

If it was my choice, the amount of ground pepper added would border on obscene...but my wife is not a fan of pepper or spicy food so I just have to add more to my own once it is plated.

Pink salt like the 'Himalayan salt' or the curing salt which has nitrates? I wonder what a cured burger would be like?

Here are some links for Porcini Mushroom Powder, Portobello Mushroom Powder, Shiitake Mushroom Powder, Reishi Mushroom Powder, and powders consisting of mixed assorted mushrooms like this five mushroom one, this fourteen mushroom one, and my favorite of the lot: this ten mushroom blend. I utilize mushroom powders in soups, sauces, gravies and dry rubs for steaks and meats. One of my favorite ways to use porcini mushroom powder is to make homemade or frozen French fries, dribble them with truffle-infused oil, sprinkle sea salt and porcini mushroom powder and grated sharp white cheddar on top. It's my own version of poutine!

Yeah absolutely, glad to help. I take these and also make sure I get plenty of salt and potassium salt.

Salt substitute:
https://www.amazon.com/dp/B00KPX1W4U/ref=cm_sw_r_cp_awdb_jmVLzbE76XCSV

Super B plus C:
https://www.amazon.com/dp/B017WJ712G/ref=cm_sw_r_cp_awdb_QkVLzbH7QN67V

Magnesium:
https://www.amazon.com/dp/B002RS6PN4/ref=cm_sw_r_cp_awdb_jhVLzbX29JN6E

Turmeric After Sport - I get horrible lactic acid buildup that causes stiffness for days when I work out unless I take this: https://www.amazon.com/dp/B00QATFRJE/ref=cm_sw_r_sms_awdb_qdVLzbSC3E09F

start with about 3 lbs of beef bones. about 3 large onions halved and charred under the broiler. about 2 large hands of ginger sliced in half horizontally and charred under the broil. pho broth is a beef onion ginger broth.

use either chuckroast or flank or brisket. about 2 lbs of meat should do it.

use this spice pack. https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/

Use about 1/3rd of the pack for one stockpot full of broth

first boil the beef cut andthe bones to get rid of the scum. pour out the scummy water and Wash the bones and beef under running water and return them back to the pot. fill to slightly less than the desired water level to accomodate the onions and gingers

add the charged ginger, onions into the pot and bring to boil and then lower heat to bare simmer. add the sugar and salt at this point. Don't stir, come back in a few minutes and taste to make sure it's not too sweet or salty

It is very important not to stir this mix since the char will break up and cloudy your broth. Clear broth is everything.

pull the beef cut out about 2 hours into the simmer and chill. you will slice them thin later. And serve with thinly sliced round eye.

let this broth simmer at least a few hours, i usually do it overnight on the lowest settings.

Add the spice mix in the last hour of the simmer. Check for potency. using the whole pack will overspice the broth which then have to be simmered to evaporate the spice oils which takes few hours.

serve with cilantro, basil, bean sprouts, and thinly slice onions and green onions, some recipe pickles the mandolined onions in vinegar water. I think it's a northern recipe

this salt & vinegar seasoning changed my life

lol, I love bewildered store employees, the little dears.

Try Amazon, I go through bags of this stuff. I usually have white and red on hand, use a spoonful in everything from meatballs to soups to sauces as an MSG substitute. Try http://www.amazon.com/Nagano-Yamabuki-Shiro-Miso/dp/B002GC9HKE
or
http://www.amazon.com/Shiro-Miko-35-2oz-Miyasaka-Brewery/dp/B00I33D544

https://www.amazon.com/Morton-Salt-Lite-11/dp/B00KPX1B6Y/ref=sr_1_3?keywords=salt+light&qid=1556207934&s=grocery&sr=1-3

I have one of these and just shake a little over or tip some in a bag and shake it up to distribute. Tastes just like the seasoning on chips to me...

http://www.amazon.com/Gourmet-Fries-Seasonings-Bottle-Vinegar/dp/B005SSM64W

Kelp flakes or kelp granules are dried seaweed!

I’ve had fish sauce, I’ve only been vegan for about a year. They aren’t exactly like fish sauce (not liquid) but they do help add a little umami balance.

May I suggest adding some kind of salt substitute to you drink? It will help with the potassium.

I use this: https://www.amazon.com/gp/aw/d/B00KPX1W4U/ref=sxts1_a_it?ie=UTF8&qid=1484868762&sr=1

In case you run out anytime soon:

http://www.amazon.com/gp/aw/d/B0005ZV1CQ/ref=mp_s_a_1_1?qid=1451861338&sr=8-1&pi=SY200_QL40&keywords=morton+salt&dpPl=1&dpID=51cAwAJp63L&ref=plSrch

EDIT: Dude said something along the lines of "our fans are nice here but your fans are annoying in our sub blah blah"

Pappys! http://www.amazon.com/gp/aw/d/B002ODE1PQ/ref=mp_s_a_1_1?qid=1449688799&sr=8-1&pi=AC_SX110_SY165_QL70&keywords=pappys+seasoning

For drinks, consider getting into fermentation. Make milk kefir, water kefir, kombucha. Also homemade coconut and almond milk are cheap and easy to do.

You could potentially buy these things rather than make them but the milk kefir in stores is not the real deal, water kefir (probiotic tonic/soda is how its usually marketed) and kombucha are usually loaded down with sugar. And coconut and almond milk usually have all kinds of added emulsifiers and preservatives.

I'm not big into herbal teas, something I want to learn more about. The only one I normally do is turmeric tea.

As far as the iodine and broccoli, from what I understand the raw cruciferous veggies essentially block iodine from reaching the thyroid to do it job. So you'll want to take more than the daily allowance to counter this. Sea salt has about 10% the daily allowance per serving. These kelp granules have over 300% the daily allowance per serving and are actually rather salty so they can be used as a salt replacement. http://amzn.com/B0007SMLUM

Although if you are already eating seaweed as a snack you are probably already fine.

https://www.amazon.com/Morton-Salt-Regular-26/dp/B0005ZV1CQ