Stuff to make the basics interesting.

[crashdive123]

I like cayenne pepper on meat. Mrs. Dash goes well on vegetables. And I like garlic, fresh, dried, powdered, etc.

I do like Mrs. Dash (the seasoning not the lady).

What the????????

Ohhhhhh. Mrs. Dash - nevermind.

[Capt]

I really like Molasses (all types) I like it especially when I make BBQ sauce. Gives it that nice dark color and just a touch of sweetness to offset a little of the tang.

[rwc1969]

Speaking of making the basics interesting, I like a little "tang" with just about everything i eat.

I'll do a lil brown sugar in chili though, mostly for the freinds and family cuz I like mine hot.

[canid]

you can't put brown sugar in hot chili?

[Rick]

molasses is great. It's also good for dehydration caused by diarrhea. An easy way to remember the formula is a quart (or liter) of water, a fist of molasses and a pinch of salt. That will replace the salt and sugars, as well as the water, you lose through dehydration.

[rwc1969]

Yes canid, but to mellow the heat for family and friends I add more. It kills the heat if you put too much.

That's the best cure for hot pepper burn too. Brown sugar, any sugar really. Mythbusters did a show on that and they didn't even mention sugar, molasses or honey.

[Winnie]

All good stuff!

[Durtyoleman]

One thing you might try is searching ethnic foodstores and the ethnic sections of grocery chains as well for things you might not have though about trying. For example Jerk seasonings...pork boullion in spanish sections...leaves and herbs you might not have considered due to unfamiliarity yet they have been used for centuries in other cultures. Or using common items in new ways. Citrus can flavor in multiple ways raw fruit/ pulp or juice added to meals after cooking, cooking with same, using peels from said fruit only, Twisting the peel alone to get just the essential oils, cooking and smoking with citrus wood for flavor...ect.
Variety is the spice of life and ingenuity without fear of experimentation makes a mediocre meal turn into a new favorite....but experiment now before you have to fear that a lost meal could mean going hungry for a day.

D.O.M.

[dscrick]

I buy spices in large containers at Sam's club, then repackage in small vacumn bags and put them in a #2.5 can. Sort of a "Long term storage spice rack".

Chili powder
Garlic powder
Black pepper
Cayenne pepper
Cumin
Oregano
Parsley flakes
Celery seed

Or whatever else you like. I've been told spices don't keep well long term, but I figure after being stored in a no oxygen, no light, hermetically sealed environment they'll still have some flavor down the road.

I had a really hard time finding a "Fat" that could be stored long term, but I've landed on one. Crisco. Good old Crisco in a can, butter flavor or plain. As long as it's sealed I really think that stuff will keep a very long time.

I've been loooking for small tubes of "Ghee" (clarified butter) for my kits. I've been told they keep well. Can't find any. Anybody have a source?

[TucsonMax]

I buy spices in large containers at Sam's club

dscrick: I've done similar, at Walmart bought on sale about 30 bottles of assorted spices and stored them in a box in a dark, very dry place. My bet is, they will last for at least a decade.

I too have Crisco stored. According to Cody Lundin, if properly sealed and left unopened, it should last 5-10 years. Now, I'll recycle it every 1-2, but still, that's good to know.

[Durtyoleman]

Spices stored long term lose potency and one might need to use a bit more to make up for it...although in a SHTF situation one would probably spice things lighter anyway.

D.O.M.

[huntermj]

I like Mrs. dine and dash, shes a fun date.

[rwc1969]

i've used some extremely old spices and herbs and as long as they're kept cool and dry they seem fine to me.

THe only old one I don't like using is black pepper cuz I read somewhere that old BP is bad for a guys colon or something.

[Rick]

Try crushing the spice between your fingers before adding it. Just roll it between thumb and index finger. You'll increase the surface area of the spice and release additional oils for seasoning. I've found this especially helpful as spices begin to age.

[Rick]

Here's another one for you. Mustard (American Mustard for our friends over the pond) is made from ground mustard seed, water, vinegar and turmeric. It's the turmeric that gives mustard it's distinctive yellow appearance. When you combine the ground mustard seed with a liquid (in this case water and vinegar) an enzyme is released that provides the tangy flavor.

Want to make it Dijon Mustard? Just add a splash of white wine (it originated in Dijon, France).

Little know fact...90% of the world's mustard seed is grown in.........Canada!

[Winnie]

Here's another one for you. Mustard (American Mustard for our friends over the pond) is made from ground mustard seed, water, vinegar and turmeric. It's the turmeric that gives mustard it's distinctive yellow appearance. When you combine the ground mustard seed with a liquid (in this case water and vinegar) an enzyme is released that provides the tangy flavor.

Want to make it Dijon Mustard? Just add a splash of white wine (it originated in Dijon, France).

Little know fact...90% of the world's mustard seed is grown in.........Canada!

Pssst Rick, mustard is made the same over here too.

[Rick]

Well, yeah, but I thought you folks referred to it as American Mustard. Then again, what do I know?

[Winnie]

Wellll now you come to mention it, English mustard doesn't have the Turmeric.

[Batch]

Wellll now you come to mention it, English mustard doesn't have the Turmeric.

Oh, so its the same only different?

[2dumb2kwit]

Just roll it between thumb and index finger.

Like a booger? LOL