(Part 2) Best mixed spices & seasonings according to redditors

Tonys?
edit: [found it] (http://www.amazon.com/Tony-Chacheres-Original-Creole-Seasoning/dp/B00D1G7LZM/ref=sr_1_1?ie=UTF8&qid=1454281733&sr=8-1&keywords=tony%27s+chachere)

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!

The Rice

Alright, the key to really good fried rice is using a generous amount of seasoning with the rice while it cooks. I prefer to add a generous pinch or two of S&B’s powdered red curry and garlic powder, as well as vegetable oil and soy sauce. Cook the rice (long grain for Japanese style or lotus for Chinese style), then let it cool off completely.

The Fry Technique

• Oil a pan with vegetable oil and unsalted butter, fry a whole bunch of eggs with kosher salt and dustless grind black pepper pepper quickly in a large non stick pan that’s hot enough to melt the butter but not hot enough to brown the butter and being also careful to not brown the egg too much.
  
  
• Once the eggs are done, dump some rice and sliced green onion on top of them and quickly stir the eggs into the rice to keep them from burning.
  
  
• Let your rice heat up, stir completely but occasionally, not too often as you want to allow a little cruchy texture . Add a generous amount of butter, a generous amount of black pepper, a generous amount of garlic powder.
  
  
• Stir fry until the rice is well fried and top generously with soy sauce as you remove the pan from the heat.
  
  The “Spicy”
  
  Really depends on the restaurant, as well as where you are in the world. Most restaurants I’ve seen or worked at in the United States usually use Togarashi, a Japnaese seasoned red chili powder (if they’re classy), or Sriracha (if they’re not) to make things spicy, but they could be using 100 different things at the place your middle grandson ate at. Whatever it is, you just need to add it to taste to the above recipe while you’re stir frying the rice,
  
  That has been the most universally loved flavor of rice and cooking style I’ve ever seen in my 11 years as a Teppanyaki chef. Feel free to message me with the size of your rice cooker and the amount of rice you’re cooking at a time and I’ll try to guess at the ratio of ingredients for you.
  
  

1. Get a smoker. They are really cheap, and yes require a lot more work, but it's really the only way to make truly great ribs. Trim excess fat off the ribs and remove membrane if necessary.
   
   
   
2. Make your own rub. Easy on the sugar until you're more experienced... everything else you can experiment with. Garlic Powder, Paprika, Cumin, Mustard Powder, Salt, Pepper, basically whatever you like. Alternatively, you can buy a legit rub. Put on at least an hour before, if not overnight.
   
   
   
3. Smoke @ 240F with cherry/pecan/mesquite/whatever wood for approximately 6 hours using the "3-2-1" method. 3 hours directly on the grill, 2 hours wrapped in aluminum foil, and the final 1 hour unwrapped again. Spray with apple juice + beer mixture every hour or so. Do not put on any sauce until the last hour if at all.
   
   
   
4. Enjoy the best ribs you've ever had (because you made them!). Even your favorite local joint will no longer be able to compare.

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.

Carnitas. I love Carnitas.

Bone-in pork roast, shoulder or something else. Pick a fatty piece, bone isn't nec essary, but I think it does taste better when slow cooked with the bone.

One packet of http://www.amazon.com/Goya-Foods-Culantro-Achiote-1-41-Ounce/dp/B008BRLNAA/ref=pd_sbs_gro_2 for every 2 pounds (per kilo)
If I use the packet without cilantro/cumin I will add some.
Then some extra garlic powder, black pepper and ground red pepper to taste - I use about 1tsp each.
Use your best judgement on how much water to add to prevent burning...don't make it float, my cooker doesn't steam at all, so I add about 1.5 cups water to cook on high for 6 or 8 hours, then it is on warm till I eat at 6 or 7 pm.

Wrap in lettuce the cooked and tender meat, add guac, sour cream, cheese, jalepenos like a taco, or just eat the meat and a small side of refried beans with letuce on the side in place of tortillas. For my wife who is not on keto, I will get out the cast iron griddle and toast some corn tortillas.

miso.... you need Miso Paste, Bonito stock(you can make it yourself with bonito flakes, but this is faster.), and optionally Wakame Seaweed.

Here, this will help, too... We put Tajin on everything! Use it in place of the chili powder (though chili is still fine). Cotija cheese can be found at any latino store, and sometimes at international markets. Parmesan isn't that different, so don't fret if you can't find it. Cotija is slightly more mild than parmesan, but definitely in the same family.

Micheladas:

• Lime
  
• Salt
  
• Jugo Maggi
  
• Salsa Inglesa
  
• Tajín or some Tabasco Sauce
  
• Beer

Amazon, of course:

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

I just use those curry packs and water. Stuff like this. This makes a nice thick curry. I always cook my veggies and chicken first, then make the curry. Maybe that'll help since your curry liquid won't be over heat for nearly as long.

Thai curry with coconut milk is supposed to be thinner and more soupy so it really soaks into your rice. I do the same thing as before though with cooking my veggies and meat then adding the curry and liquid.

And these sort tikka masala packs are amazing for marinating chicken. Cube the chicken, mix up the masala and yogurt with the chicken and let it sit in a sealed tupperwear overnight. Then after cooking the chicken I like to toss the cooked rice into the pan and use a little bit of water to get the remainder of the masala seasoning and add that to the pot. Simmer for 15 minutes and you're in business.

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.

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

American here, what brand should I order?

Mitani?

Edit: Thanks guys, pumped to try this shit! I ended up getting mitani

If any of you want to try what we put on our fries in cajun country, here ya go

Edit 2: this is the more popular brand, though it's technically creole not cajun

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

Recipe:

Note: I typically season everything by taste, so I can't really give you an exact measurement of each thing - sorry! :(

Buns:(2x)

-Bring water to a boil

-Throw in 1 brick of instant ramen noodles for 3 minutes. (I tried this with fresh straight ramen noodles which didn't turn out too great - needs to be curly)

-Strain and place in a mixing bowl.

-In a separate bowl, whisk 1 egg and then mix it with the noodles.

-Season with salt, pepper, sesame oil, tiny bit of sugar, chicken seasoning powder.

-On a clean plate, place cling wrap on the plate and then circular mold - https://www.amazon.com/gp/product/B0061UKLKC/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

-Fill the mold with the noodles and use the cling wrap to flatten the top.

-Freeze for 15-30 minutes (Until you are able to remove the noodles without it falling apart).

-Fry both sides on medium/high heat with a neutral oil.


Burger:

-Ground beef, bread crumbs (To counter the moisture), Finely diced shallots, minced garlic, minced ginger, salt, pepper, soy sauce, sesame oil, chicken seasoning powder, and some mushroom seasoning (MSG substitute - https://www.amazon.com/All-Natural-Mushroom-Seasoning-17-11oz/dp/B004LAXGGU/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1522852266&sr=1-4&keywords=mushroom%2Bseasoning&th=1) for umami flavor. (FYI don't buy from amazon, they're super cheap in an asian market)

-Optionally, you can thinly slice and mix in the soft green part of a scallion. Save the lighter crunchier part for later to slice and sprinkle on your burger.

-Shape and fry on a pan


Garlic Miso Aioli:

-Mayonnaise, garlic, equal parts red and white miso paste

Bacon:

-Use thick cut bacon (didn't have any on hand)

-Make a mixture of brown sugar and equal parts of soy sauce & mirin (sweet japanese cooking sake) - Make sure the mixture is just a paste so slowly add in your wet components.

-Apply paste to both sides of the bacon and bake at 400 degrees.

-Alternately, if you want the bacon crispier, bake the bacon first - half way through. (Applying to early may cause the sugar to burn)


Toppings:

-Thinly sliced cucumber

-Pickled carrots and daikon, recipe can be found here: http://whiteonricecouple.com/recipes/vietnamese-pickled-carrots-daikon/

-Sunny side up egg

-Thinly sliced scallion (crunchy side, closer to the root).

look into heavy cream powder

There is an all-spice I like to use called (not a joke) Slap ya momma it's really good on chicken. You can order it on Amazon if you aren't able to find it in stores where you live. It works good in most marinates to. It's a little pricey online but a little goes a long way.

You could order these - http://www.amazon.com/Pack-Cincinnati-Chili-Mix-packets/dp/B000E4C1OK/ref=sr_1_5?ie=UTF8&qid=1333800553&sr=8-5


I get them from walmart or Krogers, and personally I think it tastes better than the skyline brand version.

Its pretty simple. Just boil hamburger, add in spice packet.

I also like adding a heaping spoonfull of crushed garlic.


To be honest, you'll probably have a lynch mob after you if you call Cincinnati Chili Chili to people out west. Refer to it as "Hot dog sauce". I like both kinds, but I've noticed people that aren't from this area tend to order a bowl of Cincinnati Chili then get pissed when its not what they expect as "chili". "What the fuck is this shit? Its just boiled meat water!"

You're better off just looking up a Cajun chicken pasta recipe that will tell you how to do it for chicken. This one probably tastes fine but there are a lot of odd ingredients that make it far from Cajun.

Cajun seasoning is just a blend of other seasonings and you should easily be able to find it at any supermarket or online. This one is my favorite: https://www.amazon.com/dp/B007TSL7J4

Lots of Slap ya Momma seasoning

Yup for the Jerk Chicken, I use one of two marinades; Walkerswood or Grace. You can also make it yourself but I've never made it myself since it's really hard to get authentic Jamaican ingredients where I live, like scotch bonnet peppers. Whatever you do avoid the dry "jerk seasoning" or anything that says jamaican styled, those are not even close to what jerk should taste like and the jamaican styled ones are mostly just sugar.

Anywho, I usually just take one jar of the premade seasoning from Walkerswood or Grace and about 2.5lbs of boneless skinless chicken thighs. I apply it liberally to the chicken and let marinate for 24hours in the fridge. If you like chicken with the bone or skin you can use that as well, I just like avoiding those extra calories. You can also use or chicken parts, but I'd recommend against chicken breast since the roasting/bbq process ends up drying it out.

After the chicken has marinated for 24hrs I prepare a roasting pan with aluminum foil and preheat my oven to 400 degrees. Now you want to make sure each chicken has a nice coating of the seasoning otherwise the flesh will burn instead of getting a nice roasted crust.

At this point you place them in the oven and check to see when they've started brown. When one side is browned, flip them over and roast the other side. This usually take 1.5hr to complete with my oven but I'd definitely watch your chicken closely to avoid burning.

Additionally you can barbecue the chicken on the grill, although I've never done it.

For Jamaican Steamed Cabbage I use this recipe since I can't find the scotch bonnet pepper I've never added it. And for some additional ease in making I use 2 bags of H-E-B shredded cabbage and 1 bag of matchstix carrots. I also like to add a lot of black pepper to my cabbage and go a little easy on the water. Otherwise this is a solid recipe and I use it weekly.

If you're hurting...

https://www.amazon.com/Pack-Cincinnati-Chili-Mix-packets/dp/B000E4C1OK - pretty close if you need a fix.

Can't help with the goetta though. Smith's is owned by Kroger, maybe they can get a case.

Kitchen Bouquet is good for this type of cooking problem. You only use a small amount to add color and rich roasted flavor to sauces, gravies, soups, etc.

https://www.amazon.com/Kitchen-Bouquet-Browning-Seasoning-Sauce/dp/B01GI20R4C

> Cincinnati Recipe packets

I thought you were bullshitting then I went and looked at them on Amazon. You're right they're made by /for Skyline.

Probably https://www.amazon.com/Goya-Sazon-Culantro-Achiote-1-41-Ounce/dp/B008BRLNAA along with perhaps a bit of lime juice.

My favorite:

1. Coat with oil
   
2. Season with Tony Chacheres
   
3. Press in panko bread crumbs
   
4. Sear 1 minute each side for thick steaks

Miso is incredibly hard to make, especially at home. Most miso made on the US is pretty god awful, as an FYI. That just goes to show you how complex it is; even professionals suck at it.

To make miso well, you need:

Really high quality soy/wheat

Koji, the starter that ferments miso

A wood vessel to contain the fermenting mix

Time (6 months to a year easily)

Among countless other things. Miso is hard to make, I cannot reiterate that enough. Consider buying it on amazon if you're serious about getting good miso (I like this brand). It's worth the price.

You want jerk paste, not marinade.

Grace Jamaican Jerk Seasoning Hot 284g ,10oz https://www.amazon.com/dp/B00269K1FC/ref=cm_sw_r_cp_apa_iihGAbXSKK0RK

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.

Curry is one of my favorite vegan meals - if you have an Indian market near you, pick up some curry powder and garam masala. Dice and saute onions in some oil or vegan butter, add minced garlic, then curry powder and the garam masala. Fry the spices for a little while, then add some veggie broth (Rapunzel has become my favorite bullion), coconut milk, and (optional) can of crushed tomato. Add lentils at this point if you want. Let simmer, and add salt to taste (or mushroom seasoning powder instead of salt). Add a can of chickpeas and more curry powder and/or garam masala, and simmer a bit more. YUM. Great over any rice (short grain brown being my favorite), or riced veggies. Add more veggies if you want, too. Carrots, eggplant, cauliflower... It's all good!

Other than garlic salt, I use Goya Sazon Culantro y Achiote and Goya Adobo All Purpose Seasoning.

There are 2 flavors that I really like. Fresh Rosemary finely diced and a spice called ['slap ya momma'] (https://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E). The SYM is really spicy and has great flavor, but any tangy spice will work. You could also go to one of those popcorn stores that has like 250 flavors for ideas. I've never been to one, but i would imagine you could buy flavorings there.

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).

Look for a tub of something like this at a local Asian grocery store

https://www.amazon.com/Nagano-White-Miso-Paste-2-2/dp/B002GC3D8Q

Make sure you get one with Bonito or Dashi already in there. Otherwise the flavor isnt there. Just add a spoonful to hot water and mix.

Add random veggies. I like the dried mushrooms (after rehydrating of course) cause they can also sit in the pantry.

The miso paste keeps in the fridge for a loooong time. Its already fermented. I had some like two months before finishing it.

Fantastic snack. About to have it actually. You really wanna make it filling? Heat it all in a pot and while boiling and a beaten egg or two. Delicious.

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.

My go to recipe for tacos/burritos is:
Get some taco seasoning from Costco: https://www.costco.com/McCormick-Taco-Seasoning-Mix%2C-Premium%2C-24-oz.product.100441577.html Or Amazon: https://www.amazon.com/McCormick-Premium-Taco-Seasoning-24/dp/B005IVPFV0 This will last you months.
For proteins, I grab some cheap chicken thighs, usually find them at less than $2 a pound at my local market and I debone them myself. Marinate the chicken in the taco seasoning, some sea salt, parika, and cumin. Let it marinate over night and throw those thighs on a frying pan and cut them up. For my salsa, I just use tomatoes, lettuce, corn, onions, and a squirt of lime. For a burrito, I figure you can just throw some beans/rice according to what you like. It's pretty cheap, comes around to $15 and will last you a day and left overs.

Jamaican Jerk chicken and pork. Marinated in wet jerk seasoning for at least 3 hours to overnight and then oven roasted at low temp, 200°F for 3-4 hours. Make sure you use foil to line your dishes first or it will be a bit hard to clean up.

Two other ingredients you could add to the above are roast pork concentrate and/or miso paste

I don't know what kind of ramen you're using, but at the risk of sounding like a snob.. and considering how cheap ramen already is, I recommend a good quality instant ramen brand like myojo chukazanmai.

u/atvar8 you should add this tikka masala spice mix! It makes for an amazing meal, all you need to add is the chicken, cream, and tomato sauce (but you can add onions too), and then serve with basmati rice! And the packets last for a long time. Means less eating out, because I can get my Indian food fix at home!

Edit: fixed summons...

I am trying to be better about always having this stock on hand: https://www.seriouseats.com/recipes/2013/02/hearty-vegetable-stock-vegan-recipe.html.

This time, I charred some various pho seasonings (onion, ginger, cinnamon, star anise, cloves, corriander, and a tiny bit of fennel), added it to my Instantpot with the stock, some dried shiitakes, sugar, mushroom seasoning, salt, and Golden Mountain sauce. I let that simmer while I was at work, and added the broth to some rice noodles, homemade seitan, and whatever herbs I had around (Thai basil, mint, cilantro), sriracha, and hoisin.

I'm always tinkering with the pho flavorings, and I think this combo was one of the better ones. Next time, I'm going to add some vegan fish sauce to funkify it a bit more. I wasn't very well stocked on my usual pho fixings either, which ended up being a bit disappointing.

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.
  
  
  
  

Get some of this stuff, there's another one if you can't handle spicy.

http://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E/ref=sr_1_2?ie=UTF8&qid=1342646076&sr=8-2&keywords=slap+your+mama+seasoning

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

If you ever want to try something other than Old Bay, as a Southerner, I highly recommend Tony's.

Plowboys Yardbird Rub:
http://www.amazon.com/gp/aw/d/B002TT46DM?pc_redir=1414337082&robot_redir=1

I guess it is kinda regional, they make in Lake Charles and it is EVeRYWHERE down here. But I have seen it on shelves in Tennessee and Ohio.
http://www.amazon.com/gp/aw/d/B00D1G7LZM/ref=mp_s_a_1_2_a_it?qid=1457568572&sr=8-2&keywords=tony+chachere

This stuff? Never heard of this before, this looks great!

http://www.amazon.com/McCormick-Premium-Taco-Seasoning-24-Ounce/dp/B005IVPFV0/ref=sr_1_2?ie=UTF8&qid=1370308802&sr=8-2&keywords=taco+seasoning

Buy an instapot pressure cooker and get some dried beans of all varieties. Pair the beans with rice and you have a complete protein! I am in romantic love with my pressure cooker. I'd recommend making chili in it right off the bat. (You'll need diced tomatoes, beans, onion, chipotle peppers and chili or taco seasoning. Split pea soup is also stupid easy and very affordable.


You can also get a seed sprouter and the seeds for it for some produce in your diet. I also like sprouting mungbeans. And it's getting a little late in the season to plant I think but consider starting a tomato plant.

If you can get SazonGoya Culantro y Anchiote. It'll be in an orange box in most small Latino food markets, bodegas, and even some big brand supermarkets. Looks like this https://www.amazon.com/Goya-Sazon-Culantro-Achiote-1-41-Ounce/dp/B008BRLNAA

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

This stuff is great! No onion OR garlic!

Amazon CA sells it.

I saw you went with a case of cans, but for future reference the packets are normally cheaper online. This brand is skyline (the fine print on the back says skytime but the address is the skyline factory in Fairfield on Thunderbird Ln.) and comes out closer to restaurant quality IMO. One packet makes about 4 cans worth of chili.

Edit: Now I see someone else suggested the same idea.

I'll give you the recipe that I use, and it's a goddamn touchdown every single time. Everyone loves it!

​

First you make the spicy miso paste (throw everything in a blender and mix it)

• 1/2 cup (130 grams) of white miso paste
  
• 1/2 cup (130 grams) of red miso paste
  
• 1/3 cup (80 grams) of sichuan douban chili paste
  
• 1 small (or 3/4 medium) onion, cut into chunks
  
• 6 cloves of garlic, smashed
  
• 2″ (33 grams) of ginger, cut into chunks
  
• 3 tbsp (60 grams) of mirin (Japanese sweet rice wine)
  
• 2 tbsp of vegetable oil
  
• 1 tbsp of toasted sesame oil
  
• 1 tbsp of soy sauce
  
• 2 tsp (17 grams) of sesame paste (if Asian brands are unavailable, use tahini)
  
  Mix all this in the blender and your miso paste is DONE. The above amount is for about 8 servings.
  
  ​
  
  Spicy miso ramen: (for 2 servings)
  
  
• You can add pretty much any toppings you like, it's ramen, anything goes!
  
• 1 tbsp of toasted sesame oil
  
• 1/4 tsp of freshly ground black pepper
  
• 1 tbsp of dried shitake mushrooms
  
• 2 cups (475 grams) of unsalted chicken or pork stock
  
• 1 cup (227 grams) of unsweetened, unflavoured soy milk (Asian brands preferred but if unavailable, this will do, too)
  
• 1/2 cup + 1/4 cup of spicy miso paste
  
• 2 servings of fresh ramen noodles
  
• 4 tbsp of finely diced scallions
  
• 1 sheet of nori/Japanese sushi seaweed, cut into rectangular sheets
  
• Whatever veggies or extra toppings you want to add
  
  In a large soup pot, heat up 1 tbsp of toasted sesame oil on high heat and add some chopped shitake, unsalted stock and unsweetened soy milk and bring to a simmer.
  
  Place 1/2 cup spicy miso paste on top of a very fine sieve.  Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup (it may seem very thick and troublesome in the beginning but be patient, it’ll dissolve eventually).  You’d be surprised at how much “solids” within the paste will remain on top of the sieve, which if dumped directly into the soup, will make the soup very thick and “sauce-like”.
  
  ​
  
  Discard the “solids” in the sieve and let the soup simmer for another 5 min.  If the soup tastes quite salty at this point, that is correct.  It’s Japanese ramen…  It is salty.
  
  
  Now you can start adding your other toppings while keeping in mind their cooking times. I add bean sprouts, green beans, spinach, mushrooms, ... (sometimes I'll just throw in whatever leftover veggies I can find)
  
  Cook the Ramen noodles seperately & assemble everything into one big bowl of deliciousness.
  
  Original recipe from http://ladyandpups.com/2014/01/04/spicy-miso-ramen-express-eng/ but veganized. Enjoy.

World's greatest bachelor food: Carroll Shelby's chili mix. You can't go wrong.

I just used this Grill Mates Sweet and Smokey I found at Walmart. Today I'm trying ribs and I found this Plowboy's Yardbird rub recommended on the Interne so I picked some up (found it at Ace Hardware of all places). I put it on the ribs about an hour ago and I must say it smells a lot better than the Grill Mates, if you can find that I recommend it (just by smell haven't gotten to taste it yet).

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!

Personally, I tend to cook Pork Spare Ribs when I do ribs and use only a dry rub as far as seasoning. The rub is one I bought from a local store, but you can find it on Amazon. It's called Plowboys BBQ Yardbird Rub (http://amzn.com/B002TT46DM). I would also research the 3-2-1 method if you choose to do Spare Ribs.


Regardless of it all, as previously said, do what you enjoy eating. You're the best judge of it.

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

I like to sprinkle a little Tajin Fruit and Snack Seasoning on it as well.

Sazon Goya con Azafran is amazing. Old Bay is awesome, as is most any Cajun style seasoning- Tony Chachere's, Slap Ya Mama. TexJoy is also delicious and Tajin as well.

But salt, black pepper, cayenne pepper, and cumin will work magic too.

Adding in a jar dried holy trinity (Cajun mirepoix) base makes good stuff too- onions, celery, and green bell peppers.

> Walkerswood jerk paste is pretty legit for doing it at home.

There are two brands sold locally, and we like the Grace brand better. Walkerswood has a better label though.

Link is for picture only. It's a couple of bucks a jar locally.

I'll just leave this here: http://www.amazon.com/Carroll-Shelbys-Original-Texas-4-Ounce/dp/B000H23Z1C

That, plus beef, plus fire-roasted tomatoes, plus beer = awesomeness.

I've done the from-scratch stuff a bunch of times, even fire-roasting the veggies myself, and putting in grilled steak, pulled pork, etc. This Shelby's mix, plus beef, tomatoes, and beer, is still the best I've had anywhere.

Bonus: Top it with fritos, cheese, onions, and Cholula sauce for instant win.

It's a browning sauce.

https://www.amazon.com/dp/B01GI20R4C/ref=cm_sw_r_cp_apa_i_avC4BbFQ88WTF

you’re in luck homie

https://www.amazon.com/Pack-Cincinnati-Chili-Mix-packets/dp/B000E4C1OK/ref=sr_1_2_a_it?ie=UTF8&qid=1486570950&sr=8-2&keywords=cincinnati+chili

I get these, cheaper than buying in store.

EDIT: For me they are $2.69/pack in Kroger vs $2.14/pack on amazon

I put Tajin on basically everything. I'm not sure why it's so expensive on Amazon though, it's like 2 bucks at Kroger. Regardless, it's amazing and makes everything from egg whites to salad taste 100x better.

It is available rn on Amazon

PLEASE tell me where I can buy that S&B Curry Powder. That is the ingredient that makes Japanese curry.

EDIT: Nm, Amazon has it. Never even thought to look lol.

Or a cajun seasoning like "Slap Ya Mama". YUM.

It's really easy. I'm bad at formatting so I'll just write it down here.

First, you need to get some chili powder stuffs. I figured out how to make it and it's not that hard. You need about 3-4 tablespoons of paprika and about 1-2 tablespoons cumin. another 1-2 tablespoons oregano. Then add garlic powder and salt/pepper and whatever else to taste. Or you can just buy this stuff. I don't use the salt or the flour that it comes with. Just the chili powder and the cayenne pepper.

What you're going to do is sauté half to a whole onion with garlic. How you cut the onion is up to you. I like to dice it. Once the onion starts getting nice and smelly you add your meat. I use 1-2 pounds ground beef. If you want to get real fancy you can add cubed round steak. Or any steak for that matter. Tonight I'm mixing 1 pound ground beef with 1 pound round steak. Once the meat is browned you add your tomatoes. I use about 1 large can of diced and one small can of whole peeled tomatoes. Then a can of black beans, kidney beans, whatever beans you want. But make sure to drain them first. Now time for the chili powder. That's what's nice about the brown box thing. It's way easier. If you're doing your own powder it's hard to measure out how much you're going to need. Next you're going to add a beer. I like to use Guiness since it's a stout. But any beer will do. Even bud light. (ew, gross). Then about 1-3 shots of bourbon. Now all you have to do is keep the heat low and stir for a few hours. That's about it.

I'm not sure mine is a traditional chili. But if you do it right it's damn tasty. Oh, get some green onions and some cheddar cheese to top the chili with. Also, corn bread. mmmmm corn bread.

If you make it, let me know how you like it. If you have any questions let me know.

Keep your chin up. You'll get through this. It'll all be over and you'll look back and laugh.

These are my staples. I will never not have any of these things in these places.

Fridge:

• Beer
  
• Hot sauces that require refrigeration
  
• Cheese
  
• Eggs
  
  
  Pantry:
  
  
• Beer
  
• Hot sauces that don't require refrigeration
  
• Garlic
  
• Onions
  
• Various dry rubs, currently including Stubbs BBQ, Mad Hunky General Purpose, and Plowboys Yardbird
  
• Olive oil
  
• Coarse sea salt
  
• Whole black pepper
  
• Grits
  
• Hormel Turkey Chili
  
  
  Freezer:
  
  
• Chicken breasts
  
• Bread
  
• Cheese
  
• Vegetable mix
  
• Corn

Slap Ya Mama - Hot is exactly what you're looking for. It's what got me into powdered peppers really.

https://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E

I bought a pair of these to give to my family for Christmas a couple years ago. One threw it away or gave it away and the other mentioned it was "hot" and that's all I heard from them about em' lol.

Just do some simple nachos!

Choose and prepare your meat:
Ground beef (simply oil pan, add ground beef, season with taco seasoning, mash up into tiny pieces (as it cooks), cook till brown. If no seasoning is available, order some online! Or make it)

Pork (thinly cut, follow this recipe for pork preparation)

Chicken (shred with forks, do not ground. Use same taco seasoning mix as ground beef)

Cheese:

USA has lots of premixed and pre-grated bags of "Mexican blend" cheese available. If you do not have the blend, buy some sharp cheddar, monterey jack (pepper jack is good too) and asadero (if possible), grate, and mix.

Chips:

Normal tortilla chips if you can wing it. If not you'll have to make your own like a real Mexican restaurant.
Follow this guide to make your own

Salsa:

Depending on your palate, I would suggest following the recipe in this thread that calls for 5 gallons of the stuff and scale that down. As far as cilantro (coriander), roll them like a newspaper (loosely) and thinly slice as to not bruise. (I keep the stems in mine. It adds to the flavor but it can be annoying to some people, or look less presentable. Up to you.)

Optional garnishes:

Sour cream, guacamole, refried beans

Vege garnishes: diced onions, diced tomatoes, diced bell peppers, sliced jalapeno (nick some of the seeds out for a milder spice), extra cilantro

​

Microwave method:

On a microwavable plate, layer chips and heavy spread the grated cheese to cover a good portion of the surface. You may add another layer of chips and cheese. Melt cheese (30-45s). Add meat and beans on top. Add vegetable garnishes in no particular order. Then add salsa/guac/sour to the top or in a bowl. Eat!

Oven method:

Preheat oven to 400 degrees Fahrenheit. Layer chips onto a cookie sheet. Cover in cheese, meat, beans, cook for 5 minutes. Pull out, garnish, and serve.

Have fun trying to keep your fingers clean :)

Sorry if this recipe is erratic, I've never written one lol.

not a condiment but an essentaly cooking ingredient.
Mushroom seasoning.
http://www.amazon.com/All-Natural-Mushroom-Seasoning-17-11oz/dp/B004LAXGGU#

http://www.amazon.com/Carroll-Shelbys-Original-Texas-4-Ounce/dp/B000H23Z1C

I find cooking for just myself the hardest part of not living at my parent's anymore. I grew up in a family of 6, then took culinary classes where I was making food for 40 people or more. Making food for just me is hard, especially as I get bored eating the leftovers over and over again before they go bad.

These are my favorite 20 minute and under meals, that if there are leftovers I like enough that I don't get bored of them before they go bad.

Quesadilla with salsa, or burritos (heat up burrito beans, add cheese and salsa when they're on the stove).

Grilled cheese, BLT, or PB&J.

Green salad, with whatever veggies I happened to pick up with the lettuce (cherry tomatoes, green onion, button mushrooms, mini sweet peppers, cucumber, carrot, radish, etc) add croutons, cheese, and dressing when I serve it. When I make it just for me it can last 4 or so days. At my dad's house, with my brother there, it's gone in one meal.

Spaghetti. I just get a jar of sauce and whichever noodles strike my fancy. Then I brown some spicy Italian sausage, and saute some bell pepper and onion. Mix it all together.

Spicy sausage + sauteed veggies + rice. It has no name, it's just quick and easy and scratched my "nothing sweet and nothing loaded with carbs" itch when I got home from a 5-hour baking class at 8 at night.

French toast or pancakes, or fried eggs and toast. I'm a big believer in breakfast for dinner, but I'll make savory french toast too if I've got bread like one with bits of roasted garlic in it. I make pancakes from Bisquick and add sprinkles (the small round non-pareil ones) when they're cooking and don't bother using syrup because I never liked overly sweet pancakes or french toast.

Saturday Night Dinner. This is a family dish that my grandmother made for my dad's family every Saturday night. My dad is the oldest of 7, and there's 18 of us cousins. There are at least 25 variations of this (probably more now that some of the cousins kids are old enough to cook. My siblings and I have eaten it at least once a month our entire lives, always have the ingredients on hand at home, and take it to potlucks with rave reviews for how simple it is. Anyway...Cook some sausage in a large skillet. Add cans of pork and beans. Add seasonings. Add 1 to 2 sliced apples. Simmer with lid on until apples are soft. My version uses spicy sausage (but not Italian) cooked in crumbles, sauteed onion, a small amount of molasses and mustard, and I skip the apples (never liked them). My dad cooks up spicy sausage in patties then quarters them, uses onion and jalapeño, mustard, ketchup, Worcestershire sauce, and a handful of brown sugar. One of my uncles uses maple breakfast sausage, tosses in some bacon too, maple syrup, and cubes the apples. As you can see, you can vary it as much as you want.


If I've got more time, I like this chili kit. I use a pound of ground beef and a pound of interesting sausage (I used chorizo once, for instance). Sautee onions and bell peppers. Use 2 cans of pinto beans, chose the fire roasted tomatos, and add in a can of the diced green chilis. Only takes about 10 minutes of prep, but it does need to stick around on the stove a while. Easy, but a little time consuming.

Also on the longer edge of things, but oh so good, what my family called soy sauce chicken. Bone in, skin on chicken thighs. Put into a baking dish. Douse in soy sauce (maybe a quarter inch deep in the pan). Turn chickens over so the sauce gets on the skin, then over again. Cook at 350 in the oven, turning them over or basting them occasionally until done. Usually about an hour or 90 minutes, and I turn them every 20 minutes. Serve with snow peans that have been sauteed with a hot sesame oil and rice. Again, not a lot of work, but more time consuming.

Good deal. I'll have to try it out. I take it that one would find the S&B curry powder in a specialty store? $8 sounds expensive online.

Given your post's mention of Indian food and your now reference to ramen, might I suggest Curry Udon. One of my favorite Japanese comfort dishes. You can buy [Japanese curry powder] (https://www.amazon.com/Curry-Powder-Oriental-85/dp/B0002D8MBO) on Amazon, and this brand is the go to. The video calls for dashi (you need to find a recipe for it) so it's also a great chance to practice making that (dashi is the base for almost all Japanese soups and so is the first step to making your own ramen).

And if you have interest in trying regular Japanese curry with rice, S&B also makes bullion curry cubes with thickener and salt added, so you can basically just add to water and get your curry sauce. The powder comes unsalted and is more versatile, but is not as quick and easy to use as the cubes (the recipe uses the powder).

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

This stuff is really good:

https://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E/ref=sr_1_8_a_it?ie=UTF8&qid=1505078674&sr=8-8&keywords=slap+ya+mama

Since you like Cha Baa Thai you can try either Talay Thai [Dartmouth & Halifax] or Modern Orchid [Dartmouth] I typically get the cashew chicken with spring rolls but get what ya like.

Mic Mac Tavern [Dartmouth] - was always my staple but I find they increased the prices and the novelty wore off for me lately as it's no longer the hidden gem. (it's always busy), specialties include steak, ribs, lobster, beef melt, etc.

Tareks - [Halifax] Now I haven't been here in a while (hope you like garlic)

Rudy's [Halifax] - this is only open Monday - Friday from like 7am till like 3pm or so, but the best breakfast/lunch, feels like home cooked meals and family serving ya.

Sassy Pizza [Dartmouth] - Great pizza with doe boys..

Mary Browns [Chain all over HRM] - Fast food but the chicken is usually always pretty solid.

Baton Rouge [Halifax] - Fridays they have a 10$ rib deal with fries, best deal over all. Not sure if I recommend anything else, that's all I've ever eaten. Best non-smoked ribs in the city. If you want the best smoked ribs my restaurant isn't opened yet.

You mentioned your from the 'South' I'm not sure what south that is, but I got this cajun spice called 'slap your mama' make some homefries/hashbrowns and put that stuff on it, I never make hashbrowns without it. https://www.amazon.ca/Walker-Sons-Cajun-Seasoning-8-Ounce/dp/B007TSL7J4 best cajun stuff around, I haven't tried the 'Hot' but this stuff makes the corner of your lips tingle. (it is a bit salty, but keep that in mind)

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

I will....do my best to not overload you lol.

Mushroom seasoning is a must. You can put it in pretty much anything savory and it adds a nice umami. The package will look something like this, and it is found more where the Vietnamese foods are. It's on the bottom shelf in my Hmart, so it can be kinda had to find!

I also pick up the vegetarian beef/chicken every time I go and keep some in the freezer. It's with the tofu, but it's not actually tofu, it's more of a seitan. The brand I like is called Nature's Soy. You can check out there products here so you can see what the labels look like and what to check for!

These dumplings. I hope you have them at your store because these are a must for me. There are a couple of other flavors by this same brand that are accidentally vegan, but these have been my favorite.

Sorry... I had to do just one more. Cinnamon Korean pancakes! Here's the package. These are so, so good. The scallion ones are excellent too if you're not big on sweets.

I watch a lot of videos from The Viet Vegan, Mommy Tang, Cheap Lazy Vegan, and Mary's Test Kitchen, so I also try to pick up stuff I see them use a lot.

i need that! i tried this one (http://www.amazon.com/Indian-Essentials-Seasoning-Tikka-Masala/dp/B00H5QPD8G/ref=wl_mb_wl_huc_mrai_3_dp) for the first time last night and i loved it! i followed the recipe on the back minus the oil and subbing in greek yogurt for heavy cream. it was about ~350 calories for 1/3 of the recipe. super filling. would have been less if i had plain tomato sauce instead of jarred pasta sauce to use. i think yours wins though in terms of ease of use and convenience!

This

You can get it all over the place. Hell, even Amazon has it.