Seasonings

[JimFoxvog]

We use a lot of curry powder and powdered hot peppers. We dehydrate the peppers we grow, then powder them in a spice grinder. We have ghost pepper powder, habanero powder, and cayenne powder. We grow our own lemon peppers and pineapple peppers, too, so our lemon pepper is different from the commercial mixtures.

[the-real-steve]

My apologies. i had to get up and go look at the bottle.
Farm dust
https://weaversseasonings.com/product/farm-dust/

I'll update the poll.

My employer carries that line. Seems to do well.

Herb & Garlic is one I keep on hand at home at al times. Chipotle & Garlic is another we use if one can stand a little heat (family doesn't seem to mind).

[QuietlyListening]

Use a lot of parsley, rosemary, sage, thyme and marjoram.

[justme]

Use a lot of parsley, rosemary, sage, thyme and marjoram.

Farm dust ingredient list lists all of those x the parsley.

[QuietlyListening]

Farm dust ingredient list lists all of those x the parsley.

I don't use all of them at the same time- I use some alone and like different combos of them so use very few combo seasonings.

[justme]

We use a lot of curry powder and powdered hot peppers. We dehydrate the peppers we grow, then powder them in a spice grinder. We have ghost pepper powder, habanero powder, and cayenne powder. We grow our own lemon peppers and pineapple peppers, too, so our lemon pepper is different from the commercial mixtures.

Curry powder is one that I've not used much at all.

[justme]

I don't use all of them at the same time- I use some alone and like different combos of them so use very few combo seasonings.

i like the combo seaonings, but it really does feel to me like I'm being lazy w my cooking when i use them instead of measuring out various ingredients.
(But not enough to stop using them...)

[Neto]

When eggs were cheap, and I was home alone for lunch, I would often take a couple of eggs and just about anything I could find in the icebox. Chop up onions, red or green peppers, garlic cloves, maybe small bits of what ever sort of meat is available, whatnot, and then 'toast' it in butter. (Is that the right word - 'toast'?) Mash up some jalapinho pickled peppers, and mix it into salsa, or various types of sauces I find in the icebox door. When the stuff getting pre-fried is done, I mix that all into the eggs I've mixed up with a whisk, then dump in gratted cheese or what ever else appear in my range of vision in the fridge. (Men only see stuff that's farther away, so I've learned to open the door, then step back to see what's right in front. Otherwise, I tend to only see the stuff that's in the back, waiting for it to rot a bit, so it can be thrown out. Mix it all up together & pour it into the skillet. (Men also cannot 'multitask' - or at least this one can't - so one piece lunches are my style.) Sometimes it's REALLY spicy, sometimes not so much.

[Salt and sugar, by the way, are complementary - they balance one another, and bring out the flavor of whatever. If it ain't right, the tendency is to add too much of one or the other.]

(Now I'm getting hungry....)

[JohnH]

I would note eggs are still cheap. We can’t get anyone to buy ours for $3 a dozen. Maybe we’ll drop the price to $2… either that or start making some seriously big omelettes.

Preferred seasoning on them is just a bit of salt and pepper. Back when my body could accomodate the levels of spice I liked throw at it, I’d put on cayenne pepper or chili powder after frying them in a bit of butter with chopped up jalapeños and green peppers in it. Or even better, chopped up hot peppers like serranos.

Lately I’ve been trying something a bit unusual; no seasonings at all and try to notice the eggs themselves, usually fried and sometimes scrambled. You could call it an “anti-seasoning”.

Used to love garlic salt and cinnamon but my wife is allergic to both so I tend to dodge those unless I’m by myself for some reason… and then it’s “game on”.

[JohnL]

As y’all probably noticed I smoke cheese and meats. I’ll use Cajun spices and Mexican spices. If it’s not in cupboard I just use what’s in there instead of making a special trip into town. Haven’t bought lemon pepper in a long time because my wife makes her own. She dehydrates lemon rinds and pulverizes them with pepper corns.