We put this on EVERYTHING: meat, veggies (toss with olive oil and roast in the oven), mac-n-cheese, everything!
Try it. You will NOT be sorry.
And hey, if you have a secret weapon in the kitchen, do tell! I love to eat, love to cook, love to try new things...
I've never heard of this, but thanks for sharing it, Irene. I'm going to look for it in the store!
ReplyDeleteI will take note, Irene, and I have one for you, but it's not food. It's Bar Keepers Friend, a cleanser for pots and pans, something my daughter-in-law told me about. It's just terrific. Thanks for your tip, too. I think I'm not a great cook. I don't seem to have enough time most days to do new things, although I can make about anything, just don't experiment much.
ReplyDeleteWhen my parents lived in Louisiana, they used to send me care packages with Tony's in it! I love that stuff.
ReplyDeleteNow I can't live without sriracha -- that goes on everything in our house.
sricacha.... googling..... thanks!
Deleteuse it... where should I start with tips... if you want moist cornbread but a tablespoon of mayo in your regular mix... put it in while the meal is dry and mix so the mayo will mix up
ReplyDeleteGreat idea. Maybe this will help the taste of my cooking, which is a real sad state of affairs!
ReplyDeleteBeing from La. I grew up using (or tried to anyway) but could never add this seasoning correctly. My food ALWAYS came out too salty. So for any beginner with this, be careful with the shaking of the can. As for cooking tip: Always scramble eggs by adding a little tap water or milk to a low fire (pan must be fully heated, before adding eggs). You'll get fluffy eggs everytime.
ReplyDeleteYes, I should have mentioned it requires a light touch! I add it to flour or cornmeal to bread seafood, and I remember a time I put a bit too much...ach, the saltiness! They also offer a salt-free variety, but honestly I've not had much luck with it. Just go light! Thanks for the scrambled eggs tip. My mother-in-law used to do that.
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