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Please season your food

jwk94

jwk94

Member
Oct 25, 2017
8,130
For the love of god, I'm tired of going to functions or even people bringing food into work and it's not seasoned! Then you have people walking out like "Man, that chicken was really good!" Like, no, it wasn't! How hard is it for people to season their food? Just take some salt and pepper (the bare minimum) and throw a lot on there until it's covered in seasoning. If you think you might oversalt it, grab Kosher salt, instead. You can throw more salt on there than regular salt without risk of it being over-seasoned. And no, seasoning after you've cooked it isn't the same as seasoning before cooking.

Anyway, ERA what are your favorite seasonings? I'll go first:

Chicken Thighs:
- Adobo
- Kosher Salt
- Pepper
- Garlic powder

Most Steak:
- Kosher Salt
- Pepper

Chuck steak:
- Kosher Salt
- Pepper
- Garlic powder
- Bay leaves

Ribs:
- Kosher Salt
- Pepper
- Mustard (for adhesion)
- Rib Rub
 
modernlifeisANDY

modernlifeisANDY

Member
Oct 25, 2017
570
I found this awesome blend of Mediterranean spices and sea salt that I use on breakfast potatoes and it is rad.

Big fan of cumin and turmeric.
 
sph3re

sph3re

One Winged Slayer
Avenger
Oct 28, 2017
6,141
Onion powder
Garlic powder
Smoked paprika

On literally anything
 
geomon

geomon

Member
Oct 25, 2017
7,205
Miami, FL
If you don't own and use a bottle of kosher salt, then you ain't seasoning right. Go back to the store and pick some up. Hell even Dollar Tree sells a big bottle for a dollar.
 
nomster

nomster

Member
Oct 27, 2017
468
I agree with the basic premise that 90% of the time when people bring in food or tell you good their mom/dad/spouse is at cooking it’s bland as all hell and I have to pretend it’s ok after eating.
 
Lucreto

Lucreto

Member
Oct 25, 2017
4,333
I only season for BBQ and a home made spicy chicken roll. Generally I don't use seasoning and usually forget to put salt or pepper out when guests are in since I don't use them at all.

A lot of foods have a high salt content so adding more salt is not good for the old blood pressure. If a recipe requires salt or pepper I usually leave it out to no detriment to the taste.
 
DSP

DSP

Member
Oct 25, 2017
5,122
olive oil+raw onion+pepper+salt for everything.
Saffron for chicken if you can afford it.
 
OP
OP
jwk94

jwk94

Member
Oct 25, 2017
8,130
Lucreto said:
A lot of foods have a high salt content so adding more salt is not good for the old blood pressure. If a recipe requires salt or pepper I usually leave it out to no detriment to the taste.
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You're definitely missing out on taste if you're not seasoning your food.
 
DJ_Lae

DJ_Lae

Member
Oct 27, 2017
4,542
Edmonton
I always salt and pepper what I make - I keep regular and kosher salts on hand as they're each better for different applications. Adding a pinch of regular salt is obnoxious and kosher salt is terrible for baking.

Lemon juice or vinegar can also help in some situations, and help especially well when you're cooking something for a long time (slow cooked soups without tomato for one).

Plus, salt, pepper, lemon and garlic and you're all set to make some fantastic shrimp.
 
Famassu

Famassu

Member
Oct 27, 2017
8,995
For being about seasoning your food, the OP's list of seasonings (in addition to being overly heavy on just meat) sure are basic, monotone and boring as fuuuuuuuck.


Most common spices (or spice mixes) and herbs and other stuff I use to make food taste great include (but isn't limited to, probably forgetting a lot):
Paprika, curry, garam masala, red curry paste, coriander, garlic, onion, black, white and green pepper, basil, thyme, mint, nutritional yeast, cumin, mustard seeds, apple cider vinegar, cinnamon, ginger, fennel seeds, chill, lemon juice & peel, turmeric, parsley, oregano, rosemary, soy sauce, cayenne pepper, tomato puree, till, liquid smoke etc.
 
Lucreto

Lucreto

Member
Oct 25, 2017
4,333
jwk94 said:
You're definitely missing out on taste if you're not seasoning your food.
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I don't think I am missing out but I like simplistic foods and eat them one at a time, no mixing. If a food requires seasoning and can't stand up on its own it not worth it.

People talking about McDonald's fries, they are already too heavily salting and needs to be cut down. Even when I order fish and chips takeout no salt or vinegar.

My spice cupboard only has cajan or paprika for the chicken rolls.
 
CrocM

CrocM

Member
Oct 25, 2017
3,805
Highest tier is buying a dehydrator and making your own fresh spice blends.
 
4859

4859

Member
Oct 27, 2017
6,817
In the weak and the wounded
Generally I prefer to start with a brine or marinade if I know I'm going to be making something in advance.

Then I'll put a rub on top of it day of.

If you just do a rub or season the outside, you end up with flavor on the outside and bland bleh on the inside, especially with chicken.

If it's something I haven't prepared in advance, single pot cooking with either vinegar or alcohol bases work great.


Vinegar, and soy sauce can be mixed and matched with tons of other great seasonings to make all kinds of variations on chicken Adobo, and can have a lot of thighs with flavor all the way through for a savory vinegary main course ready to go in like 45 minutes, plenty of time to fix the sides. Too potent for my kids. and wife though. I have to really water it down for them. So I make mine seperate, extra powerful. I Finish with the oven broiler for a few minutes to crisp the skin. Reduce the left over liquid and put it in a gravy dish, so I can proper douse my Adobo and eat my kick to the face.

I can rig up some good enough mirin real fast with sake and sugar, and have variations on teriyaki for a sweeter meat meal from nothing in about 45 minutes. Kids like this one. Can mix in all kinds of stuff from this base for variety too.

Wet rubs are good to, if I have an hour or two before cook time, I'll make a wet Adobo rub for fajitas or something. Adobo Mojado, magical shit.

Oregano, fine shredder end/pastfied garlic and onion, cumin, salt, pepper, oil, ground ancho peppers (if your audience can't stand the heat, these peppers get you a full bodied chili pepper flavor with very little heat) or ground chipotle or cayanne, and a tablespoon or two of wine vinegar or sometimes I prefer lime juice.

Slather that on there real good and let it sit a minute. Chicken pork or beef.


BlueTsunami said:


The GOAT
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I often use this in place of salt when cooking certain dishes.
 
big_z

big_z

Member
Nov 2, 2017
4,978
Lucreto said:
People talking about McDonald's fries, they are already too heavily salting and needs to be cut down. Even when I order fish and chips takeout no salt or vinegar.
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a lot of food is over salted/seasoned these days. stuff like salt is supposed to enhance the flavor not be the flavor. if you eat relatively clean for a month or so then go back to your favorite foods I think many will be surprised how overpowering it can be and possibly turned off.
 
Neoxon

Neoxon

Spotlighting Black Excellence - Diversity Analyst
Member
Oct 25, 2017
54,512
Houston, TX
I just stick with salt (sea salt whenever available) & pepper for my seasoning.
 
Famassu

Famassu

Member
Oct 27, 2017
8,995
Lucreto said:
I don't think I am missing out but I like simplistic foods and eat them one at a time, no mixing. If a food requires seasoning and can't stand up on its own it not worth it.
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WhatisthisIdon'teven.jpg

Seasoning food brings it to the next fucking level. The right seasonings with the right main ingredients makes for a nearly orgasmic experience. Of course there are some foods that taste perfectly fine even without any seasonings (carrot, red bell pepper, tomatoes work perfectly well raw & unseasoned) in SOME contexts but in others they can definitely do with some seasoning. Like, plain tomatoes in between a hamburger or in a salad is fine but a tomato sauce without much seasonings is bottom tier stuff.
 
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