i’m not an expert cook by any stretch of the imagination, most of my food “experiments” are of the “throw a bunch of random stuff together, simmer and hope for the best” sort of things, that said, i found one seasoning that goes good with almost everything, it can be used as a marinade, a salad dressing a stir-fry seasoning, you name it, i have yet to find something it doesn’t work on…
it’s Sushi vinegar, specifically the pre-mixed liquid, sushi vinegar is a 50/50 mix of rice vinegar and sugar and it has the perfect balance of sweetness and zing
last night, i was looking for a quick nukable meal, so i grabbed one of those Lipton Sesame Noodle bags and popped it in the microwave, nuked it for 12 minutes, grabbed a packet of Star-Kist salmon and crumbled it into the noodles, not bad, but needed a little something…
i splashed on some sushi vinegar and it perked it right up, balanced out all the tastes perfectly
shoved the noodle dish in the fridge for tonight (sesame noodle is best served cold), and it tasted great
what’s your favorite “goes with everything” seasoning?
Old Bay. Mmmmmmm. Can you tell I grew up in Maryland?
I got to Australia and realized there was something missing in my life. I had my dad send over a (huge) can of Old Bay. Now, all is right with the world.
Adoptamam, the Walmart Supercenters here in Colorado carry that item. Also, there is a very similar product made by Zatarin’s (their Creole Seasoning) that is carried by our local King Sooper’s grocery chain.
i make an allpurpose marinade out of 1 hand of ginger, 1 softball sized red onion / sweet vidalia onion, 1 [8 oz] cup of sake, .5 cup [4 oz] rice vinegar and 1 cup golden mountainbrand cooking seasoning [a particular brand of soy sauce] whizzed in a blender until pureed, set in a jar in the fridge for a week then strained.
I make good seasonings zesty italian dressing with olive oil and balsamic vinegar, is great on salads, as a baste for meats [not good on fish] and to dip artichokes, or raw veggies in.
I use a ‘herbs de province’ blend as a default generic herb blend, i like the touch of lavendar, and Penzeys.com sells a nice shalltot-y blend called sunny paris that is killer with eggs, fish and poultry.
A local gourmet deli makes this stuff called “Magic Dust” that I use on just about everything. It’s meant for steaks, but we use it on hamburgers, in chili, on green bean casserole…
rummages in pantry
Ingredients: “Kosher Salt, Pepper, Garlic, Onion, Paprika, Spices, and Love”
This year I managed to get rosemary, oregano, chives, and thyme to grow in my garden. I have used a lot of them. After I chop a batch of herbs, my hands smell so nice, I’m thinking of using them instead of cologne. Besides those, it’s rare to find me cooking supper without chopping garlic and adding a few squirts of hot sauce.
