(Part 3) Best mixed spices & seasonings according to redditors

In the US (maybe elsewhere too), there's a product called Accent that can be found at most supermarkets. It's literally just a shaker of MSG. The ingredients list just that. https://www.amazon.com/ACCENT-FLAVOR-SEASONING-NATURAL-ENHANCER/dp/B007HACDBA

Oh alright I just didn't see one laying there. If you were to hit them with some seasoning they'd be even better. Even something pre packaged like https://www.amazon.com/Killer-Hogs-BBQ-Rub-Ounce/dp/B0097TYQQ4/ref=mp_s_a_1_15?keywords=pork+rib+rub&qid=1568395047&sprefix=pork+rib&sr=8-15 would work, although making it yourself is always best.

Super simple:

• 1lb ground beef (or we usually use ground turkey)
  
• 1 can cream of mushroom soup
  
• ~1 bag of frozen tater tots (I personally prefer the tater rounds myself, but whatever)
  
• A couple shakes of Montreal Steak Seasoning (optional)
  
• However much grated cheddar cheese you want.
  
  Brown ground beef/turkey. Add cream of mushroom. Transfer to 9x13 baking pan. Cover with tots. Bake at 425 for about a half hour. Top with cheese.
  
  Optional: Top with Secret Aardvark Habanero Hot Sauce
  
  You could always get fancy and add some garlic and onions or bacon or frozen corn to the beef, but we usually keep it pretty simple.

It's sold as Accent favor seasoning I'd imagine other brands too but Accent is widely available.

https://www.amazon.com/ACCENT-FLAVOR-SEASONING-NATURAL-ENHANCER/dp/B007HACDBA

this is my go-to pork butt rub and ribs..... have had nothing but huge compliments
Killer Hogs The BBQ Rub 12 Ounce https://www.amazon.com/dp/B0097TYQQ4/ref=cm_sw_r_cp_apa_i_y9MkDbWQJRMRQ

I love this stuff http://www.amazon.com/Bhut-Jolokia-Ghost-Powder-Very/dp/B004C9PTCE/ref=sr_1_1?ie=UTF8&qid=1394679253&sr=8-1&keywords=ghost+pepper+powder . I carry it with me and use it almost daily. It adds a good level of heat and complexity. It seems to pair best with Mexican food, chili and BBQ.

Well, if we wanted to take Vermont Curry as an example, you would include a bunch of shit.

Among other things, it's got:

• Apple and Banana pastes
  
  
• Cheese (What kind? I don't know!)
  
  
• Celery seed
  
  
• Honey
  
  
• And powders of all of these kinds:
  
  
• Curry powder
  
  
• Sugar and milk powder
  
  
• Whole milk powder
  
  
• Roasted onion powder
  
  
• Tomato powder
  
  
• Onion powder
  
  
• Cocoa powder (Chocolate! In a curry powder!)
  
  
• Skim milk powder
  
  
• Garlic powder
  
  
• Roasted garlic powder
  
  
• Soy sauce
  
  I'll be honest, I think you'd be better off saving up some money and buying it.
  

Piment d'Espelette is fancy chili powder. My guess is that you could substitute a normal chili powder and not lose all that much. Make sure you taste throughout, though. The stuff they were going to send you was probably of a specific strength.

I myself prefer the spicier version, but I agree its great.

https://smile.amazon.com/Tony-Chacheres-Spice-Seasoning-Single/dp/B00161DVFS?sa-no-redirect=1

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 used 3/4 of a packet of taco seasoning from Trader Joes. Warning... it was extremely spicy. Baked the chicken breasts at 400 degrees for about 25-30 mins.

A few of my favorites:

• Piment d'Espelette - originated as a Mexican pepper but now highly prevalent in Basque cuisine - Thomas Keller uses this in place of typical black pepper in most of his dishes...
  
• Ground Sumac - personally, I use this in a lot of my Mediterranean and Middle Eastern dishes - it's got some interesting citrus-like notes without adding acidity...
  
• Whole Cardomom Pods - I freaking love whole cardomom pods - to the point that I will drop a pods in a bottle of water, let it rest for a couple of hours, and enjoy the diffused menthol-esque flavor. Oh yeah, this will change and homemade curry powder for the better.
  
  Hell, while you are at it, get him a spice grinder if he doesn't already make his own Garam Masala - one of those small differences that are completely worth the extra steps, especially if you toast the spices beforehand.

African smoke

Basically spice grinder w a bunch of tasty seasonings.

I was really impressed with the "Passage to India" vindaloo mix.

For one thing, the instructions tell you to use pork, which is the proper meat for this dish (it originated in Goa, where local chefs tried recreating a Portuguese dish called carne de vinha d'alhos for their colonial overlords).

Secondly, I've tried every curry mix and paste there is, and this one is a close second to my all-time favorite, Indian Essentials Butter Chicken mix.

You can also get some seasonings for it (I like Louisiana Seasoning--on just about everything.)

Just don't go to heavy, or you will end up with way too much salt.

Tony Chachere's Creole Seasoning

Tony Chachere's More Spice Creole Seasoning - 14 oz https://www.amazon.com/dp/B001Q1J3QY/ref=cm_sw_r_cp_apa_fxHVzbE4YTY2G

I sprinkle this on my dishes. Not much flavor, but HOT

http://www.amazon.com/Bhut-Jolokia-Ghost-Powder-Very/dp/B004C9PTCE/ref=sr_1_1?ie=UTF8&qid=1425330412&sr=8-1&keywords=hot+powder

No-chicken fingers:

Soy curls

Butler chik-style seasoning

Batter:

• 3/4 cup flour
  
• 1 tsp salt
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• 1/4 tsp baking powder
  
• 1/4 tsp baking soda
  
• 3/4 cup water
  
  Preparation:
  
  

1. Soak soy curls in water for 10 minutes, drain, and squeeze out the water
   
2. Sprinkle chik-seasoning over the curls using a sifter (seasoning likes to clump up)
   
3. Sautee soy curls in vegetable or canola oil until lightly browned
   
4. Heat a pot of oil to 365F
   
5. Mix dry parts of the batter in a bowl before mixing in the water
   
6. Dip curls in the batter and quickly dunk into the hot oil.
   
7. Fry until brown, allow to drain in a sieve or mesh bowl
   
8. Sprinkle with salt or your choice of dipping sauce
   
   Edit: formatting
   
   Also if desired, I'll post other recipes like:
   
   

• Sweet & Sour No-Pork
  
• Not-Chicken Motza Ball Soup
  
• Stuffed Mushrooms
  
• Hearty (not-beef) Bolognese Lasagna
  
• Not-Beef Stroganoff
  
• Vegetarian Sausage and Chicken Jambalaya

Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.

I found this recipe on google:
https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/

Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.

Something like this:
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60

You could also make your own vegetable broth. Homemade broth is really tasty.

For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.

Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y

Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X

The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.

It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.

A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.

Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.

It might take a few try’s and some experimentation but it looks like it can be done.

Sure, it's called Indian Essentials. http://i.imgur.com/dSO9VQC.jpg

Here's Amazon link for a pack of 12...

Indian Essentials Seasoning Mix, Butter Chicken, .9 Ounce (Pack of 12) https://www.amazon.com/dp/B00H5QPCW8/ref=cm_sw_r_cp_api_zkKuybJPHMBZW

Yep, totally depends on what you season with. I'm a big fan of popcorn with Slap Ya Mama. Sooo good, and much healthier than covered in butter if you're looking for a low-cal snack.

Not a recipe but if you're looking for a good seasoning to make that boring sautéed chicken taste amazing look no further than chupacabra rub. It tastes amazing.

Killer Hog’s The BBQ Rub

steamed lentils from trader joes and rice makes a good base. 2 weeks worth of food for about $6. Add to that any veggies/pico de gallo or whatever. Today and yesterday I added chicken. It was nummy. Next week- broccolli.

Add vinegrette + everyday seasoning to the base after microwaving.

How expensive is it? Amazon shows for like $13.33 a container which seems very steep.

Ask and ye shall receive! BEHOLD! MSG!


Actually tempted to buy some now because of you. Thanks a lot.

Edit: might want to do some shopping around on amazon for the best price and all that though.

As a fake meat I like Butler Soy curds that to my palate do not have that soy after taste that plagues many fake meats. I marinate it is Hot sauce, garlic and onion powders and maybe a little bit of liquid smoke. I fry the drained soy curds in peanut oil and sprinkle on their Chik-Style Seasoning as a breading and it works really nice in stir frys or with Better then Bullion I can come up with a pretty mean chicken noodle soup. I like the soy curds better then Gardein and they are much cheaper.

Here you go?

This is a list I can get behind, hot sauce and dry rubs. Love hot sauce (or rather a single hot sauce), but I may have fucked up my palette. I've tried maybe 4 or 5 different ones and I keep coming back to Tobasco since that's all I used for a very long time. Are there out there that don't taste like straight up smoked chilis/habaneros? I think that's the flavor I'm tasting in Yucateco, Valentina, and some others and I just can't do it, doesn't taste right. Can you make any recommendations for something not as smoky? Am I doomed to using Tobasco? Would love to try some new ones. some other rubs to check out but not necessarily for bbq alone are tony chachere's and slap ya mama, nice and spicy.

You cannot prevent pet accidental peeing, Fortunately you can clean it up almost entirely with very little damage.

First thing you will need is a small portable black light, For identifying where the spots are.

Second you will need an enzyme cleaner to remove the urine completely. http://www.amazon.com/Pet-Odor-Eliminator-Urine-Cleaner/dp/B00CKFL93K

Third you will need something to get the enzyme cleaner into the carpet and padding underneath, http://www.amazon.com/Marinade-Injector-Syringe-Cooking-Poultry/dp/B008Y9GS7S

In a darkened room a black light will cause the urine spot to glow, Fill the injector with enzyme cleaner and then inject into the carpet and pad, The enzyme will eat the urine completely and then die off.

Good luck and love your pets.

I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.

• Zatarain Creole
  
  
• Goya Adobo
  
  
• Slap Ya Mama!
  
  
• Goya Sazonador
  
  
• Cachere's
  
  
• I remember when this man was on TV, but I haven't tried his commercial seasoning.
  
  
• I have one large tin of Luzianne left, which isn't made any more :( I save that for special meals.
  
  
  EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D

I like to cut the breasts into smallish pieces and cook them over medium low heat with onion. Seasoned with salt pepper and whatever you like really, I prefer Chupacabra.




I prefer soft tacos with white corn tortillas. Spray with pam and microwave for 1 minute if you are short on time.


Taco bar style with:



Tomatoes



Lettuce



cilantro



Pico de Gallo



Guacamole / avacado



cheese




Salsa

If you have a Trader Joe's near you try their taco seasoning. It's somewhere between 6g and 12g of carbs for the entire packet. (Total Carbs: 1g, Fibre: <1g, Sugar: <1g per serving, 12 servings per packet) On top of that I can actually identify all of the ingredients listed, so it's my go to.

Side Note: The Amazon price does not reflect the actual in-store price.

You got it, boo! The amounts are all from memory/eyeballed because I've been making these things for about three years now and no longer follow a recipe:

Ingredients:

• 2-3 cups of brown rice (I like short grain)
  
  
• 2 cans of black beans
  
  
• 1/4-1/2 cup shredded cheese of your choice, I like sharp cheddar
  
  
• 1 egg
  
  
• cumin, salt, pepper, Everyday Seasoning from Trader Joe's (don't buy it online, it's much cheaper at the store), garlic powder
  
  

1. First, plan ahead because brown rice takes eight thousand years to cook. I usually make these in the morning or the day prior to when I want to eat them. You'll see why. So cook that brown rice! I usually cook like six cups of rice at a time since I use the extra to eat with enchiladas. Food prep!
   
   
2. Put your cooked brown rice in a bowl. Set aside for now.
   
   
3. Drain and rinse your black beans and put them in a bowl. Add all your spices - this is the important part to get any flavor that is not bean or rice. Cumin is the key here because it's the 'meaty' flavor. Add as much or as little spices as you like. Mix in the spices thoroughly.
   
   
4. Next, add your egg. Mix it in.
   
   
5. Next, shred your cheese and mix it in as well.
   
   
6. Now comes the fun part: get a potato masher and start smashing the hell out of those beans. My GF likes when I put them in a food processor but I don't like the texture too much when they're made that way. I prefer some of the beans to be whole.
   
   
7. I don't know what kind of magic occurs at this part, but the black beans start to form a bit of a thick paste. You want to start adding your brown rice in, a little at a time. The reason I put a variance on how much rice you need is because you want to eyeball it -- too much rice will keep the burgers from sticking together but not enough will give you basically a bunch of bean and nothing else. Try to get it to be half and half.
   
   
8. Once your beautiful, delicious smelling burger mixture is nice and put together, you want to get some wax paper. You're going to be scooping the mixture onto the wax paper to form the patties, like you would with a meat burger.
   
   
9. The way I like to do it is get a heaping scoop of the mixture on my rice paddle, drop it onto the wax paper, and form the patty with the paddle. This is when you can decide how big/small you want your burgers to be.
   
   
10. Wrap up each burger and set aside. Watch as your pile of burgers grow!
    
    
11. Like I said before, I eyeball this whole thing so you may end up with more or less burgers every time you prep these. I usually get 7-8 burgers at a time.
    
    
12. Next, you divvy up your beautiful burger pile (I separate them into bags of two, one for me and one for the GF) and place them flat in the freezer. I have found that freezing these for minimum four hours (though like I said earlier, I tend to eat them the following day most of the time) helps encourage the burger to hold its shape better when it goes in the oven. The originally recipe I used for these called for pan frying them, but they just soak up a shitton of oil and take for-fucking-ever and don't cook evenly. Don't pan fry them.
    
    
13. Hurray, it's the next day now! Preheat your oven to 450F. I like to eat my burgers with tater tots or steak fries, so get those out as well and spread them on a baking sheet. If you have a big enough baking sheet, you can put your burgers on there as well. If you don't, put them on a separate one.
    
    
14. Cheese it up dawg! Unwrap your burgers, set them on the sheet and add a bit of cheese on top if you like.
    
    
15. Bake for 30 minutes. It will smell so damn good.
    
    
16. Take out the burgers (they may stick to the pan if you, like me, forget to pretreat the baking sheet or just have crap sheets)!!!!!!
    
    
17. Dress them up however you like. I like to use spinach or arugula and Trader Joe's (yes I fucking love that store) red bell pepper/eggplant spread.
    
    
18. That's it! You will have some delicious burgers that have a lot of the texture and mouth-feel of a traditional beef burger.
    
    Enjooooooooooy!

It's at regular grocery stores as "Accent."

https://www.amazon.com/ACCENT-FLAVOR-SEASONING-NATURAL-ENHANCER/dp/B007HACDBA

Multi purpose seasoning with like 20 different herbs. Goes great on vegetables especially. No MSG.

https://www.amazon.com/Spike-Seasoning-Gaylord-Hauser-Salt/dp/B001O8KIWC

Trader Joe's has a "South African smoke" seasoning with smoked paprika and garlic that I bet would be good in there too.

https://www.amazon.com/Spike-Seasoning-Gaylord-Hauser-Salt/dp/B001O8KIWC/ref=sr_1_1_a_it?ie=UTF8&qid=1511586763&sr=8-1&keywords=spike+seasoning

I have some of this and it is spectacular. Makes all salsa better. Thanks for the heads up on this.

Thanks for the reminder = of course!

Please excuse the cut & paste [hopefully the formatting doesn't get too scrambled]

Boneyard BBQ All Purpose Dry Rub: ##

4 parts Montreal Steak Seasoning

1 part ground paprika

1 part celery salt

1/2 part New Mexico Chile Powder (NOTE: New Mexico Chile is NOT Cayenne Pepper. Don’t use Cayenne unless you want it HOT. A heat index “middle ground” would be Ancho Chile Powder.)

1/4 part ground cumin

1/8 part chipotle powder

1/4 part hickory smoked salt or Bourbon smoked sea salt

Also, I'll add a few packets of stevia powder to this rather than sugar to add some sweetness because sugar tends to burn/scortch/over carbonize in high-heat grilling conditions (note: this explanation was pre-keto so obviously sugar would be a no-go here). I'm not sure what "ratio" that would be to the rest but you can adjust for sweet balance to your liking by adding and testing as needed.

A batch is where the “1 part” = ½ cup and make LOTS. We use it on tons of stuff so…

*edit: formatting, knew i'd screw it up...

Honestly I just use Vermont Curry. It's super easy and it tastes really good.

http://www.amazon.com/gp/product/B0086XR4FM/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000FL3Z3S&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=18CYDDNSC7R8JA89HDP5

You can find this at the asian grocery store or just order it on amazon.

Follow the directions, I make rice (half a cup per person) in my rice maker, then boil a chopped up carrot, a chopped up potato, and a half an onion. That makes enough for two. You want the sauce to be thick. If it isn't, just add another cube of curry.

Recipe:
Curry

1/2 a box of Medium Hot Vermont Curry (I got mine at an asian super market, it's also on amazon)

3 Potatoes

1.5 Onion

4 Small Carrots

The curry is pretty magical, all you need is your vegetables, water to boil them in, and then at the very end you add the blocks of curry that give it flavor and thicken it (more detailed instructions are on the box too)!


Katsu

Pork Loin cut into 1cm thick slices

Ginger Powder

Pepper

Salt

Panko

Frying Oil

Egg

Flour

Corn Starch

Take the pork loin and cut into small pieces that are about 1cm thick. Season lightly with ginger powder, pepper, and salt. Then cover with a mixture of 30:70 Cornstarch to Flour. After covering in flour/cornstarch mix, cover in egg and then cover in panko. Then fry in oil until golden brown on each side.

http://www.amazon.com/gp/aw/d/B009ERCFGM


>Five stars: you can not improve on it because it is just a chemical

I like the way that guy thinks

Amazon, actually

Louisiana Cajun Seasoning is rock solid on anything, highly recommended.

Our go-tos are that, Season Salt, and your basic Chicago/Montreal Steak Seasoning. Put them on anything and they're all great.

I often make salt potatoes to go with my meat.

• Small Yukon Gold Potatoes
  
• Salt
  
• Butter
  
• Tony's Chachere's More Spice
  
  Bring a big pot of water to rolling boil, add a lot of salt. For a small bag of potatoes I'll use about 7 quarts of water and 1 cup of salt. Once thats going, through in the potatoes till soft. Throw a pat of butter in a bowl, scoop a few potatoes over it, roll them around to melt the butter and get a nice coating, then coat the whole thing in Tony's More Spice, roll em around and coat em again! Everybody loves those lil golden nuggets of yum.

Oh man, what bad news.

Creole is the original, which I find pretty bland. Now there is Bold and More Spice, which didn't use to exist. I hope Cajun (just a little spicy) got rebranded. Wikipedia wasn't helpful, so I'm looking at the company website.

Edit: looks like it was rebranded as More Spice, based off of the product description found here: Tony Chachere's More Spice Creole Seasoning - 14 oz https://www.amazon.com/dp/B001Q1J3QY

>I'm thinking about doing a butterflied chicken tonight. Any suggestions for a rub?

I'm a big fan of "Slap Ya Mama" on chicken.

http://www.amazon.com/Slap-Ya-Mama-Seasoning-Canisters/dp/B0071FR66S

I see it sometimes at walmart, but usually places only have Tony Chachers, which is 2nd class to Slap Ya Mama.

Mix the Slap Ya Mama with some brown sugar. Maybe double the sugar to the spices. Rub the chicken down. Cook as low and slow as you can stand.

About 10-15 minutes before you take it off, sauce it with some BBQ sauce. I really like Stubbs. It has a lot of flavor and is made from real sugar, not corn.

Nope, MSG with no additional additives other than maybe an anti-caking agent.

https://www.amazon.com/Spice-Supreme-Monosodium-Glutamate-4-25-oz/dp/B009ERCFGM

I put this stuff on it and it's not bad at all. I still couldn't eat it every night though.

Edit: Also I seem to enjoy GB more when it's formed into patties for whatever reason. Maybe that would help you.

Also, broccoli tossed on a grill. Sprinkled with a little Italian dressing. Tastes fucking delicious, VERY few calories, VERY healthy.

Also, spices. I am hooked on Slap Ya Mama Regular/Hot Cajun Seasoning.

And eggs.

Do you want cheap and fast or do you want complex? If you're looking to strike a balance between the two, pizza and garlic bread is surprisingly easy to make (relatively) from scratch.

my favorite pizza dough recipe 'cuz Bobby Flay is the man. This makes enough dough for 2 pizzas, or 1 pizza and 1 garlic bread. It's easy to divide in half, though.

Then, you know, throw on some pizza or marinara sauce (making your own sauce doesn't seem too hard but I haven't done it yet so I'm not sure), pepperonis and whatever, mozzarella, and cheddar. I like caramelized English cheddar, but regular cheddar works fine. Smoked Gouda if you want to go full-on insanity wolf. Cook at 425F until crust is golden brown (10-15 min).

Also, chicken. Chicken is fucking fantastic. Get a bag of chicken breasts, season them with paprika, seasoned salt, cayenne, and whatever else seems appealing (like this shit, oh my god you don't even know), and cook them all up at the beginning of the week. There aren't too many things you can ruin by putting chicken in them.

Replace the pizza sauce/marinara with BBQ sauce and chopped green onions, and the pepperonis with chicken for a BBQ chicken pizza. Eat that shit.

Almost forgot about garlic bread. I love Little Caesars crazy bread, so to approximate it I make pizza dough using the recipe above and cook it as a flatbread. Then as soon as it comes out of the oven I brush a mixture of butter and garlic salt all over it and sprinkle parm on top of that. Then oregano. That's crazy bread, more or less.

Another thing with chicken: mother fucking chicken nachos. Cook up some sliced bell peppers in a pan (frozen is fine if you have freezer space), along with a chopped onion. As that's cooking, season it with the same stuff the chicken is seasoned with: paprika, seasoned salt, cayenne, etc. Put some nacho chips in a cooking dish, then a light layer of pepperjack cheese, then the seasoned peppers-onion mix, then a heavy layer of pepperjack cheese, and finally another layer of pepperjack cheese because fuck it. Cook at 375-400F until cheese is melted and serve with salsa and sour cream. No, this is not a healthy dish.

Last but not least: smoked Gouda dogs. Make the pizza dough as per usual. The pizza dough recipe above is good for an entire 8 pack of hot dogs, so divide the dough into 8 equal parts. Make a deep slit down the length of each hot dog, but don't cut all the way through; you're making a pocket to stuff cheese into. Now stuff a liberal amount of cheese into each hot dog. I use smoked Gouda, hence the name, but you can use anything. Kraft singles work fine. Now grab one of the pieces of dough and roll it in your hands until it is long and thin, and wrap the dough around the cheese-stuffed hot dog like a mummy. Repeat for all dogs, and cook at 425F until crust is golden brown. You're welcome.

http://www.amazon.com/dp/B001Q1J3QY?psc=1

Here it is on Amazon. I like the spicy version, but they have original too. Follow that recipe you posted and add Tony's to taste.

Depends on the amount of chicken, but typically;

• Two cups of Kikkoman Soy Sauce
  
• An eighth of chicken seasoning
  
• A quarter cup of liquid smoke https://www.amazon.com/gp/product/B0000TA3SK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
  
• A third cup of Montreal Steak Seasoning https://www.amazon.com/McCormick-Grill-Mates-Montreal-Seasoning/dp/B0014D1E1Q/ref=sr_1_3_a_it?ie=UTF8&qid=1523635226&sr=8-3&keywords=steak%2Bseasoning&th=1
  
  I mix all that in with about a quart of water and let the meat bathe in it over night.

Why not just buy a turkey syringe? It may be big so that may be a problem. Something like this.

aghem

OP said 'shoot'. Personally I pin 4oz of apple cider vinegar in my butt. This works like a charm.

Slap ya mama https://www.amazon.com/dp/B0071FR66S/ref=cm_sw_r_awd_xkDIub0PWSMX8

The TJ seasoning I see online is ~12g carbs per pack, but here's the link on Amazon in case you're interested in trying it :)

Asian market near me has a masala spice blend they make up from the bulk spices if you ask. Found this on Amazon. Or maybe this one is a better fit. If you just buy curry powder it will be a different spice blend so a different flavor profile. If you are in the UK Kohinoor makes a pretty good Delhi Butter Chicken simmer sauce. They probably make and sell a butter chicken jar sauce here as well. If you don't make it very often a premade sauce may make sense. I struggle to use up certain spices like asefoetida and garam masala.

Nothing fancy. You can find it in the aisle.

https://www.amazon.com/dp/B00271LH3Y/ref=cm_sw_r_other_apa_i_7Kf7CbWF9J576