As to the OP: salt, pepper, red pepper flakes.
Literally completely? A small amount of salt is actually a dietary necessity. Most first-worlders get a heck of a lot more than that required amount, so it’s not a bad idea to reduce it considerably, but literally none at all would cause health problems.
To the OP, salt and pepper are what I keep on the table, but mostly out of tradition. What I actually use the most of are cumin, rosemary, and oregano (though not usually all three in the same dish). Usually there’s already enough salt in some other ingredient I’m using, though I occasionally do a double-take when I make something without any salted ingredients and realize the dish doesn’t taste right.
Rarely use regular table salt, but it’s available, as is regular black pepper. Garlic salt and Cayenne pepper are more likely to be used.
Yeah, I have plenty of good spices and condiments but I don’t keep anything on the table. I season while cooking only with salt and pepper (or whatever spice-wise) and add Sriracha, etc before serving my hungry lads.
And, yes, of course the food is seasoned while cooking, but my wife likes it much saltier than I do (and I like it reasonably salty, I think), but I like it more peppery than my wife (she doesn’t like black pepper much at all, while I love it), and the red pepper flakes are definitely 100% for me, as well (especially with pasta sauces.)
There’s nothing wrong about getting it to a base level of seasoning and then having everyone adjust to their own tastes.
Inspired by this thread, I went into the spice section of the local supermarket, when I was there earlier today. Imagine my surprise when I found Old Bay. I didn’t buy it, but I was curious. There’s obviously a local demand, but I live in a place far from Baltimore and seafood.
What might I, far from fresh seafood, and in an area where beef rules, use it for? In other words, what do other locals know about it, and do with it, that I don’t?
When you say “keep on the table”, do you mean literally keep on the table 24/7?
If so, then nothing. All spices/herbs/condiments including salt & pepper are in the cabinet, brought out only when used.
mmm
“Far from the sea” doesn’t mean “no seafood”. My church just went through one and a half canisters of the stuff for our lenten fish fries.
This, except mine are on a spice rack or loose on the counter next to the stove.
But I usually put salt and pepper on the table for supper. Other condiments that sometimes Grace my table (depending on what’s served) hot sauce, pepper flakes, oregano, mint sauce, honey, butter, cinnamon sugar, jam, maple syrup, sour cream… Probably some others.
It’s great to use as a general seasoning salt. While the first association with it is seafood, it goes well with things like chicken, potatoes (there’s even a brand called Utz that sells potato chips with a flavor called “crab chips,” but the “crab” refers to Chesapeake Bay seasoning), dips, that sort of thing. Just google “uses for old bay” and you’ll find a bunch of things. Like I said before, it’s just like a celery seed dominant seasoning salt.
At the Boutham house there are no condiments on the dining room table, but that table is only used for company or elaborate meals — it also serves as the general launching area for school work and small projects.
Most meals, especially breakfast, are eaten at the kitchen table — which doesn’t have condiments either, but the combo salt shaker & pepper grinder is always on the window sill a few feet away, and often gets set on the table. All other seasonings live in the cupboard or fridge (also just a few steps away).
What does live on the kitchen table is the medicines and supplements basket, so while I’m eating breakfast I’ll have a multi-vitamin and an allergy pill.
That’s like being surprised at finding clam chowder even though you live far from New England. It really is just a different type of seasoning.
Try it on popcorn.
Similar for me, but my weapon of choice is Slap Ya Mama.
Also Trader Joe’s Everything but the Bagel seasoning blend. I tend to use it a lot on salads.
Since pizza is such a big part of my diet, or lack thereof, garlic powder and crushed red pepper are the only spices I usually keep out. Plus this spicy oil with peppers that my Brazilian cleaning woman made for me.
Understood. As I said, we AVOID salt. It’s unavoidable that we get some in packaged products and when we dine out. I have Meniere’s disease and salt can bring on an attack within 12-24 hours. We purchase the low-sodium version of everything, if one exists. Most dinners are made at home without any added salt at all. In fact, I make stews, chili, and curry pretty frequently, but don’t add any salt (other than what might already be in chili and curry powders). The only time that we add salt is when baking bread or making something that just won’t work without salt.
Tabasco, Tapatio, oil & 3 vinegars, Sriracha, red pepper flakes.
Oh, yeah, Slap Ya Mama is one of my standbys. There’s only a handful of mixed seasonings I buy (not counting ethnic spice blends): Lawry’s (because, dammit, I’m an American and as an American I think we’re required to have Lawry’s seasoning salt around or something), Old Bay, Slap Ya Mama, and Gebhardt’s Chili Powder. Now Slap Ya Mama is pretty easy to approximate yourself (it’s just salt, black pepper, red pepper, and garlic), but it’s just so damned convenient!
Yes, 24/7. I use garlic and basil at dinner every day, so I just leave it out. Saves bother of getting it out all the time.
As far as salt, I eat lots of bread and soup. Both have lots of salt in them, even though the soup is low sodium. In low-sodium soup, the sodium has been partially replaced with potassium, which is just as important as sodium. I exercise a whole lot and need to keep my potassium level up to avoid cramps.
We don’t even keep salt and pepper literally out on the table 24/7. Nothing but whatever artistic centerpiece display my wife has going at the time.
When it’s just family, we don’t even put salt and pepper out, no one uses either at the table.
Me three for Slap Ya Mama. It’s my preference for seasoning fried chicken, and is also great on plain ol’ grilled or sauteed chicken. And for spare ribs. I even use it on hamburgers.