> wrote:
> On Thu, 23 Feb 2012 00:07:54 -0800 (PST), Christopher Helms
> > wrote:
>
>> On Feb 22, 11:24 am, (Judy Haffner) wrote:
>>> What seasonings and spices do you use the most when you are cooking and
>>> baking? You're bound to have some favorite flavors that enhance food
>>> preparation in your kitchen?
>>>
>>> What are some of the ways you use them?
>>>
>>> Are there some you don't care for and never use?
>>>
>>> I like most every seasoning I've ever tried, but one I never use is
>>> tarragon, as just is unpleasant to me. I do like most everything else in
>>> certain dishes. I find too that a little curry goes a long way, as does
>>> oregano (as far as my personal taste buds go) and yet I like the
>>> enhancement both bring to food, but just don't care for it overpowering.
>>> I'm especially fond of basil, sage, dry mustard, garlic powder, chili
>>> powder, cumin, dill seed & weed, fennel, lemon pepper, paprika, thyme
>>> and really like seasoned salt and seasoned pepper too. Just way too many
>>> to name.
>>>
>>> For my baking, I use cinnamon, nutmeg, ginger and cloves often.
>>>
>>> Anyway, let's discuss...and "spice" up our lives!
>>>
>>> Judy
>>
>>
>> I'm with you on Tarragon and I can't stand to have Dill doing anything
>> other than flavoring pickles. Other than that, Rosemary is a good all
>> around herb.
>
> Geezzzzz.....
> I wouldn't want to eat in your kitchen
>
> I put dill weed on almost everything. Particularly good on tuna
> sandwiches (tuna mixed with mayo, dill weed, garlic powder, a squirt of
> liquid smoke, and a pinch of cayenne), spread on a whole grain bread.
>
> My top use for dill weed is in eggs. Scrambled or any other form. Lots
> of dill weed, some garlic powder, black pepper, liquid smoke, and some
> season-all. (no salt, since the Season-all <a Morton product> has it).
>
> Dill also goes well on mashed potatoes and rice.
>
> If you dont use dill weed on anything else, try it on eggs, it's
> awesome.
>
> My top spices used a
> Dill Weed
> Garlic Powder (not salt)
> Cayenne
> Liquid Smoke
> and one of the pre-made mixes such as "Season-all".
>
> "Spike" is even better than "Season-all" but hard to find in the stores,
> and I refuse to pay $6 to ship a $3.50 bottle of the stuff.

I'm still a novice to knowing spices. I intend to experiment with dill,
since I recently bought some, for sauerkraut meal. I have been out of
cayenne or a long time, but usually use my habanero pepper which I make. I
like garlic powder on eggs. I have trouble getting good garlic, or I'm just
immune. I use mrs dash.

Greg