Anonymous
Post 02/17/2025 19:24     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:Go to Penzeys and check out their spice mixes. They have a wide variety. I love their Fox Point seasoning blend.


Yeah, NO.


NP. What’s the problem?

Not the PP, but I find Penzey's expensive and I'm not a fan of spice blends. Spices go stale so I'm not keen on spending a lot of money on a blend that I can just do myself. The Kinder's blends are better and not as pricey.


You can get very small amounts at penzeys.

I also utilize MOMs bulk spices. Very reasonable- you will need to use your own jars.
Anonymous
Post 02/17/2025 19:22     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Five spice powder
Anonymous
Post 02/17/2025 11:53     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:Go to Penzeys and check out their spice mixes. They have a wide variety. I love their Fox Point seasoning blend.


Yeah, NO.


NP. What’s the problem?

Not the PP, but I find Penzey's expensive and I'm not a fan of spice blends. Spices go stale so I'm not keen on spending a lot of money on a blend that I can just do myself. The Kinder's blends are better and not as pricey.
Anonymous
Post 02/17/2025 11:51     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
We're Greek so every meat starts with salt, pepper, and oregano. Then I take it from there. Pork and chicken always get lemon after the cook. My husband likes Montreal steak on his red meat (after the holy trinity of salt, pepper, oregano). But Montreal has salt in it so be aware of that if you choose to use it.
You may want to stary with Lawry's seasoned salt to see if you like it and it can go on almost anything. Cumin gives a lot of warmth, but IMO a little goes a long way. I use a lot of paprika on meats. For veggies, salt, pepper, garlic, butter, and lemon. A drizzle of balsamic glaze is nice on asparagus, and for some reason a few chili flakes really wakes up broccoli.
Almost any soup or stew type dish starts with mirepoix, and I add mushrooms, because we like mushrooms. We put olive oil on or in most everything.
If you want to expand a bit, I like Damn Delicious website. She has good recipes with simple instructions. I have not been disappointed with anything that I've made from that site.
Anonymous
Post 02/17/2025 01:24     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Anonymous wrote:I grew up with food not having much at all - maybe some minced garlic or cinnamon but that's all. I thought I hated a lot of foods. While heat is not my friend, flavor is. When invited for dinner at other people's homes it turns out asparagus, green beans, etc., can taste amazing. But sometimes when I ask how they were flavored I don't get a straight answer or one I can copy at home. Any suggestions?

So far I have cinnamon, minced garlic and minced onion, garlic and onion powders, smoked paprika, thyme, dill, and salt and pepper. The heat from pepper burns my mouth so I barely use that. But what else can I add for flavor?


It isn’t just the spices. Asparagus can be fantastic with just olive oil and garlic or butter, lemon and salt. The trick is preparation. Thicker asparagus are more flavorful than thinner ones, fresher is better you want to either steam them or grill them for the right amount of time. If you overcook vegetables they lose their flavor.

Also use more salt than you think you should and don’t forget some type of fat. The quality of your butter and olive oil can make a big difference. Adding an acid like a squeeze of lemon at the end can make a huge difference.
Anonymous
Post 02/16/2025 14:02     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Anonymous wrote:
Anonymous wrote:Go to Penzeys and check out their spice mixes. They have a wide variety. I love their Fox Point seasoning blend.


Yeah, NO.


NP. What’s the problem?
Anonymous
Post 02/16/2025 13:54     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Anonymous wrote:Go to Penzeys and check out their spice mixes. They have a wide variety. I love their Fox Point seasoning blend.


Yeah, NO.
Anonymous
Post 02/16/2025 12:52     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Anonymous wrote:I grew up with food not having much at all - maybe some minced garlic or cinnamon but that's all. I thought I hated a lot of foods. While heat is not my friend, flavor is. When invited for dinner at other people's homes it turns out asparagus, green beans, etc., can taste amazing. But sometimes when I ask how they were flavored I don't get a straight answer or one I can copy at home. Any suggestions?

So far I have cinnamon, minced garlic and minced onion, garlic and onion powders, smoked paprika, thyme, dill, and salt and pepper. The heat from pepper burns my mouth so I barely use that. But what else can I add for flavor?


Try and experiment with whatever spice you want and when you find ones you like you can continue using them.
Anonymous
Post 02/16/2025 12:50     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Marinade.
Anonymous
Post 02/16/2025 12:49     Subject: If you're (white) someone who doesn't use much spice, which ones do you use?
Worchester suace on beef - ground beef while I'm browning it for tacos for example.
Or ill drizzle worchester sauce on beef patties while I'm making burgers

Anonymous
Post 02/16/2025 12:38     Subject: Re:If you're (white) someone who doesn't use much spice, which ones do you use?
My family loves my green beans. I sautee them in olive oil, garlic, salt and pepper. That’s it. The trick is to let them simmer for 20-30 minutes (covered) till they get wilted and caramelized. Delicious!