What six?


8thsinner

8thsinner

Banned Member
Banned
Bushclass I
Joined
Jun 23, 2010
Messages
2,209
Likes
3,764
I am redoing my kitchen kit and have six bottles available for herbs spices or liquids and I an wondering what every one here would choose?
The sizes are about 35ml if it matters to you.
I am going with bottles because in long term storage nothing else remains air tight for me, so far.
 
6 spices hmmm... Season salt, Pepper, Cinnimon, Parsley, Basil, Garlic powder... I can find other spices in the woods like Sage, Bay, etc...
 
Oilve oil, salt, pepper, hot sauce, garlic powder......+1 of whatever suits you that day. :dblthumb:
 
my order.. most important first ;)

1. HOTSAUCE
2. Garlic powder/salt.... either
3. salt/pepper blend
4. Oil... depends on preference.. olive oil/vege/peanut etc..
5. Honey (Breakfast)
6. Cinnamon (Breakfast)


but for me if i take anything its usually just hotsauce.. couple drops and nearly anything is edible :4:
 
Last edited:
Sea salt, mixed ground peppercorns, coconut oil, sambal paste, el yucateca habanero sauce, honey.

Yeah, I like it hot.
 
Garlic powder or Garlic Salt; Parsely; Cayenne; Salt; Pepper; Red Pepper Flakes.

I tend to like spicy flavors. ;)
 
1.salt - because sometimes you just need salt

2.Tony Chachere's (don't need garlic, onion, paprika, cayenne, black pepper etc. because its all in here, and you would likely combine these anyway.)

3.Some kind of sweetener (sugar, splenda, honey)

4. Hot sauce of choice

5. Oil of choice

6. Some type of savory soup herb blend
 
tanman2003 said:
2.Tony Chachere's (don't need garlic, onion, paprika, cayenne, black pepper etc. because its all in here, and you would likely combine these anyway.)
Click to expand...

I like that idea a lot, and it's true of course.
 
The James Townsend spice kit has salt, black pepper, cinnamon, thyme cayenne pepper and an empty vial for choice. I filled that one with Italian seasoning, which is a mixture of basil and oregano.

I really like Lawry's seasoned salt for steak, so I'd swap that for the cayenne, and garlic powder for the thyme.
 
Thanks for the suggestions, still not sure. But here is an oil question...
Olive oil can double as lamp oil and it's healthier. What else is it good for?
Coconut oil can double as conditioner/moisturiser/lip balm etc

Which one is really more versatile?
 
8thsinner said:
Thanks for the suggestions, still not sure. But here is an oil question...
Olive oil can double as lamp oil and it's healthier. What else is it good for?
Coconut oil can double as conditioner/moisturiser/lip balm etc

Which one is really more versatile?
Click to expand...
If you're going to cook with it, probably olive oil. BUT, olive oil has a lower cooking temperature than other vegetable oils. It will smoke, burn and generally complain about the time other oils are just about ready.
That can be good, or bad. Lower cooking temps mean smaller cook fires. Lower burn point can also mean that the high temps of a campfire don't treat olive oil very well.

My six choices for a "cook kit" would be:

  1. Seasoned salt (the kind with pepper, salt, garlic, onion already in it)
  2. Ground black pepper
  3. Sea salt
  4. Granulated (not powdered) garlic
  5. Italian seasoning (the mix already has 5 herbs you don't have to carry separately)
  6. Cooking oil or more likely vegetable shortening

Seasoned salt, coarse ground black pepper and granulated garlic alone would make even your sneakers edible.

But I would need a 7th jar for some 151 proof rum, in case I didn't catch anything to put the other things on. ;)
 
Last edited:
Looking through the results the top lot keep coming up are all things I don't mind blending in to others. So I played around for an hour there and came up with this list.

I am a fan of spice myself and this list probably reflects that a lot, but each of the hot ones has their own purpose too. I do make a lot of curried noodles when I am out, and the hotter this blend is, the more uses I get out of every refill. I have one recipe where almost a jar of curry powder has went into to try and get heat out of it...that was not fun...
The chilli blend powders/flakes are for stronger meats, and steak or even bacon with cheese.
The hot sauce is for things like stews or bad tasting things...
The maple is a must for bannock breakfasts.
The italian because I am a big fan of them.

Maple syrup
Olive oil
Very Hot earthy BBQ chilli sauce
Hot vindaloo curry powder
Cayenne, Chilli flakes, Hot chilli, Paprika, pepper
Oregano, Basil, Rosemary, Garlic (Italian blend)

Thinking of adding some each of the following too, just a few in between bottles, so maybe four each. Just because these staples are easy to replace and are needed more in some blends.
(Add sugar sachets)
(Add salt sachets)
(Add pepper sachets)


Of course my girlfriend wants something you can have with fish also, not that we ever fish when we are out together, or bring it in with us. I would be happy (I think) with adding a touch of the Italian, an extra sachet of salt, pepper and glaze it on with olive oil. Before slow cooking it with coals and foil. I think most fish would taste okay like that, But I am not much of a wild fish eater. So, any thoughts on that?

Would the shortening not freeze in colder temps? Thats why I didn't want honey, the hassle of heating it gets on my nerves. But is there a way to clarify it so it stays liquid?

And btw, if maple syrup freezes at around -10deg c, let me know because I am not sure.
 
1. "Adobo" seasoning made by Goya. Available in the Hispanic section of most mid-large size supermarkets.

Contains salt, black pepper, garlic powder and tumeric.

2. Powdered chicken base.

3. Ground chipolte pepper.

4. Oil.

Mario
 
8thsinner said:
....
Of course my girlfriend wants something you can have with fish also,.... I would be happy (I think) with adding a touch of the Italian, an extra sachet of salt, pepper and glaze it on with olive oil. Before slow cooking it with coals and foil. I think most fish would taste okay like that, But I am not much of a wild fish eater. So, any thoughts on that?
Click to expand...

Your seasonings for the baked fish sound great. One thing I left off my list was "lemon pepper". You can buy it, or make it with dried lemon zest.
Lemon pepper, salt, a little oil/butter in the foil....yum.
But that seasoned salt, pepper and garlic works for fish, fowl and game equally well.

Would the shortening not freeze in colder temps? Thats why I didn't want honey, the hassle of heating it gets on my nerves. But is there a way to clarify it so it stays liquid?....
Click to expand...
It might not freeze, but you'd have to carve it out of it's container. One reason I don't carry it in jars. Just personal preference, but I think things fry better in shortening (lard, bear tallow, whatever) than oils, and absorb less grease. Makes it worth the hassle of packing it for me.
 
mario said:
1. "Adobo" seasoning made by Goya. Available in the Hispanic section of most mid-large size supermarkets.

Contains salt, black pepper, garlic powder and tumeric.

2. Powdered chicken base.

3. Ground chipolte pepper.

4. Oil.

Mario
Click to expand...
Haha! "And the chef's choice to night, ladies and gentlemen, will be 'fern fiddleheads in adobo sauce, with a hint of chipotle'."

YUMMMMM!!!!!! (Now I'm hungry again.)
 
Thanks philosopher.
I agree with you on the harder fat usage but still prefer oils for packing purposes like...I think I might just have to test some options out, see how long it lasts and what not and whether I am happy with the taste of coconut oil for things...I think it's probably the best blend of viscosity and bottle application for me by the sound of it.
I mainly cook on coals, and boil on flames but I have had to use my pans on very hot fires, mainly when I am being lazy and using a more communal fire.

I do like lemon with my fish when I cook it at home, but thats the only thing I use lemon for personally. If I could get sachets of lemon/lime juice I would add that for it's citrus fish goodness.

The container is this one, not sure how much a fluid ounce is but my ones are measured 35ml.
070113ammodrink.JPG

It's not ideal to dig out of really.
 
8thsinner said:
...
The container is this one, not sure how much a fluid ounce is but my ones are measured 35ml.
070113ammodrink.JPG

.
Click to expand...
35 ml is 2.36 Tablespoons, or 1.18 liquid oz. I wouldn't waste those on liquids. Save 'em for dry spices that only take a bit per recipe.
 
Well the hot sauce mix is only going to be three or four drops.
So maybe if I drop the coconut oil, what can I put in...lol

It's either garlic granules or something for sweet bakes, cinnamon? three votes so far for cinnamon, against 9 mentions of garlic...


Then, I find things like this too
Chilli headz
chilli-head-survival-kit.jpg
 
Last edited:
You must log in or register to reply here.

Back
Top