On Apr 14, 11:33?am, Mr Libido Incognito > wrote:
> Well I broke down...
>
> Alspice ....since it isn't readily avaiible close to me.
> Granulated garlic...can never have enough garlic
> Ozark spice blend... (I find this stuff excellent on pork)
> Aleppo pepper.... cause I ran out and it is nice in vinegrettes <sp>
> 4 peppercorns blend cause I am almost out of that too.
> Ground Galangal...never tried it yet.
> Chinese 5 spice...my last bottle of this is maybe 3 yrs old
>
> I like the 4 peppercorn best. The alspice is kinda needed as BBQ season
> fast approaches. Ozark really does wonders to pork steaks. 5 spice is nice
> as a change up when making stocks I've just found out recently..

All good, but you really oughta try Penzeys adobo, can't cook pork
without it, great on chicken too, and manditory for chili. Not five
minutes ago I put a 5 pound boneless pork loin in the oven, rubbed
well with Penzeys adobo, oil, and salt... I like Penzeys adobo because
it contains no added salt, so you can use as much as you like without
regard to over salting.

Sheldon