Flavoured salt.

[Levitat0r]

If it were to lose its saltiness it would be good for nothing but to be trod underfoot. Luckily, I'm nothing if not salty.

 

[grommet]

There should be a cooking section in the forum, the topic pops up often enough.

I use a mortar and pestle to grind herbs and spices together to make rubs for meats and seasonings for all sorts of other foods. I love the different smells as I'm doing it too, but there's a catch with that. If you have a very strong smell coming off of what you're grinding then that's all it's flavoursome essential oils floating off in the air. That's why we don't grind herbs and spices by themselves but instead grind them in to either salt or fat. Something that will absorb all of those essential oils, that flavour.

In the picture below it's about 65% salt, but with black pepper, sweet paprika, ginger and a little curry powder, and mixed herbs, that's the rub for tonight's roast beef.

View attachment 127528

Could this be used as a seasoning added to food instead of a rub? I want my food to have more flavor. Thank you.

 

[Outdated]

Could this be used as a seasoning added to food instead of a rub? I want my food to have more flavor. Thank you.

Yes, I do this quite often. I tend to use a lot of the same spices all the time so I grind a blend of them up with salt to use in cooking. It's a lot easier to use from a jar that's big enough to put your hand in too, so you can just grab as much as you need while cooking. It puts a nice flavour in my mashed potatoes.

 

[MROSS]

I've used a quality garlic-salt seasoning. The quality garlic-salt seasoning has an ample taste of garlic. The bargain garlic-salt brands tastes mostly like.. well.....salt.

I presently use a quality product called 'Total Seasoning' - ingredients: salt, garlic, onion, (spices including oregano, parsley, celery seed, cilantro).

 

[Outdated]

I presently use a quality product called 'Total Seasoning' - ingredients: salt, garlic, onion, (spices including oregano, parsley, celery seed, cilantro).

What I use most often is Sweet Paprika, Black Pepper, and Mixed Herbs. So that's what I grind in to the salt. Sometimes I add other things too but that's my basic blend.

 

[Mary Terry]

What I use most often is Sweet Paprika, Black Pepper, and Mixed Herbs. So that's what I grind in to the salt. Sometimes I add other things too but that's my basic blend.

My basic blend for Cajun and Creole cooking:

1-1/2 tsp ground red pepper, preferably cayenne
1-1/2 tsp sweet paprika
1 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1 bay leaf, crumbled

It's very spicy so timid tongues may want to reduce the amount of cayenne pepper.

 

[grommet]

Yes, I do this quite often. I tend to use a lot of the same spices all the time so I grind a blend of them up with salt to use in cooking. It's a lot easier to use from a jar that's big enough to put your hand in too, so you can just grab as much as you need while cooking. It puts a nice flavour in my mashed potatoes.

I eat potatoes every day and I would like them to taste like more. I am not sure what spices to pick. Right now I use 4g of avocado oil and 2.5g of Parmesan cheese. It helps but I would like more flavor.

 

[Mary Terry]

I eat potatoes every day and I would like them to taste like more. I am not sure what spices to pick. Right now I use 4g of avocado oil and 2.5g of Parmesan cheese. It helps but I would like more flavor.

You could add some onion powder, garlic powder, smoked paprika, or bleu cheese instead of parmesan. I love potatoes, too.

 

[Outdated]

I eat potatoes every day and I would like them to taste like more. I am not sure what spices to pick. Right now I use 4g of avocado oil and 2.5g of Parmesan cheese. It helps but I would like more flavor.

Traditional Aussie cooking is very much the traditional British cooking, most was quite basic and a little bland.

Traditionally all we put in potatoes is milk, butter, salt and black pepper. Use real butter from a moo cow, in a food as bland as that you really can taste the difference, margerine tastes like what it is - vegetable oil.

I always liked playing around with different flavours. I like putting a little finely diced onion in my potatoes. I use lots of butter, and sometimes instead of adding milk I'll crack an egg in there and mash that in. I also add mixed herbs and Hungarian sweet paprika as well as black pepper and salt, that flavoured salt mix I use has all of them in it.

 

[Outdated]

I eat potatoes every day and I would like them to taste like more. I am not sure what spices to pick. Right now I use 4g of avocado oil and 2.5g of Parmesan cheese. It helps but I would like more flavor.

You might also be interested in a classic Aussie recipe that's very common here these days. We call it a Potato Bake.

https://www.wandercooks.com/potato-bake/#recipe

 

[WhitewaterWoman]

I eat potatoes every day and I would like them to taste like more. I am not sure what spices to pick. Right now I use 4g of avocado oil and 2.5g of Parmesan cheese. It helps but I would like more flavor.

Using Parmesan cheese, you might want to purchase and use Italian seasoning. It is located with the spice jars in the grocery store.

How do you cook your potatoes? I like to cut them into small pieces, put them on a baking sheet and cover them in olive oil (you can use your avocado oil) and sprinkle liberally with salt, pepper and Italian seasoning. (I use other herbs and spices, too.)

I agree with Outdated, using real butter is well worthwhile. When I lived on a farm and made butter from Jersey milk…amazing. The closest to that is Kerry Gold butter. (Grass fed cows in Ireland.)

 

[WhitewaterWoman]

You might also be interested in a classic Aussie recipe that's very common here these days. We call it a Potato Bake.

https://www.wandercooks.com/potato-bake/#recipe

We call this “scalloped” potatoes. I’ve never been successful at making it. The potatoes always end up a bit undercooked no matter how long I cook it.

 

[grommet]

I've used a quality garlic-salt seasoning. The quality garlic-salt seasoning has an ample taste of garlic. The bargain garlic-salt brands tastes mostly like.. well.....salt.

I presently use a quality product called 'Total Seasoning' - ingredients: salt, garlic, onion, (spices including oregano, parsley, celery seed, cilantro).

I shop at Trader Joe’s, do they sell it there?

 

[grommet]

Traditional Aussie cooking is very much the traditional British cooking, most was quite basic and a little bland.

Traditionally all we put in potatoes is milk, butter, salt and black pepper. Use real butter from a moo cow, in a food as bland as that you really can taste the difference, margerine tastes like what it is - vegetable oil.

I always liked playing around with different flavours. I like putting a little finely diced onion in my potatoes. I use lots of butter, and sometimes instead of adding milk I'll crack an egg in there and mash that in. I also add mixed herbs and Hungarian sweet paprika as well as black pepper and salt, that flavoured salt mix I use has all of them in it.

I think your food must taste wonderful and it smells good in your kitchen. I am thinking about the ingredients you use, wondering which ones I could use. I really like it when my food has more flavor but I do not cook well myself. I grate the potato up, squeeze the water out then cook it in the microwave. Doing that I can make it quickly and eat it four times a day. A whole bag, 5lbs of potatoes is only $3.49. But I would like them to taste better.


Sometimes when I eat food other people make it tastes so wonderful. I can never do that on my own but I would like to try a little.

 

[grommet]

Using Parmesan cheese, you might want to purchase and use Italian seasoning. It is located with the spice jars in the grocery store.

How do you cook your potatoes? I like to cut them into small pieces, put them on a baking sheet and cover them in olive oil (you can use your avocado oil) and sprinkle liberally with salt, pepper and Italian seasoning. (I use other herbs and spices, too.)

I agree with Outdated, using real butter is well worthwhile. When I lived on a farm and made butter from Jersey milk…amazing. The closest to that is Kerry Gold butter. (Grass fed cows in Ireland.)

I have had Kerry Gold butter. It was delicious.

I cook my potatoes by grating them, then squeezing the water out, then making a patty and cooking them in the microwave. I add the avocado oil and Parmesan after. Sometimes it tastes good, usually it is not very good but quick to make and cheap.

 

[WhitewaterWoman]

I have had Kerry Gold butter. It was delicious.

I cook my potatoes by grating them, then squeezing the water out, then making a patty and cooking them in the microwave. I add the avocado oil and Parmesan after. Sometimes it tastes good, usually it is not very good but quick to make and cheap.

Trader Joe's probably has Italian seasoning. Look in the section with salt, pepper and other herbs and spices. They come in little glass jars.

Any food that one eats all the time becomes boring.

What you describe reminds me of what we call potato pancakes, except that the patties are fried rather than cooked in the microwave. (Also I think there is egg and maybe some flour added.)

After you have grated the potato and squeezed out the water, you could then add some salt, pepper and Italian seasoning. You could add these after cooking, but you might get more flavor by adding them before cooking.

For more variety, you could use a different kind of cheese. I particularly like Monterrey Jack cheese.

Or you could cook the potato in a different way. I can put a whole Idaho potato in the microwave and cook it for about six minutes. Then I open up the potato cutting it with a knife. I add butter and salt and pepper and sometimes cheese. That is what I had for dinner tonight. You are supposed to prick some holes in the potato before you put it in the microwave. But I don't and it seems to work fine.

 

[Mary Terry]

My family loves homemade oven French fries. I put a sheet pan in the oven, turn the oven on to 400 degrees F to get it screaming hot BEFORE I add the potatoes to it.

I cut unpeeled Idaho potatoes into logs, wedges, cubes, rings or whatever shape inspires me, put the cut potatoes in a bowl and add olive oil, salt, pepper, some red pepper flakes, and sometimes onion and garlic powder, and stir it up so all the potatoes get evenly coated.

Then I dump the potatoes on the extremely hot baking sheet and spread them into a single layer. It sizzles when it hits the pan and starts immediately browning.

Approximately every 15 minutes, I stir and flip over the potatoes so all sides get browned. It usually takes about 45 minutes to cook the potatoes to a nice, crunchy consistency. Leaving the skin on the potatoes increases the flavor, fiber and nutritional content.

 

[grommet]

I got this. I went to Trader Joe’s and stayed in front of the spices for a long time. It was very hard because they had so many. I could not find anything called Italian Spice. It seems garlic and onion help a lot and salt and this had all of them. One included lemon and I did not want that flavor on potatoes.

 

[Outdated]

That onion salt looks tasty. A simple way to bring out a more Italian flavour is to just add Oregano as well as other herbs, that flavour seems to stand out more than any other in the Italian flavour pallette.

Turmeric is something else I use quite often. It has a mildly spicy flavour of it's own as well as it helps all the other flavours blend and compliment each other. Turmeric is also very important for men's health, it helps prevent prostate cancer.

 

[grommet]

The spices are an amazing change, the food tastes so good now. It never tasted good. Thank you for the idea