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How do you like to season your food?

@“DavidNoo”#p133650 When I‘m feeling lazy, my blanket go-to is this grinder blend:

When I’m making eggs in the morning and don‘t want to think too hard about it, when I’m making rice real quick with no full intention of what else to pair it with, situations like this. Of course more bespoke dishes call for a more deliberate hand. Gets the job done and is more interesting than just the basic salt + pepper

@“Funbil”#p133652 that looks good! Nice idea

@“DavidNoo”#p133650 i just pretend that I'm a professional chef and that i know which spices go with what.

that being said soy sauce, garlic, and sesame oil is a never failing combo for anything rieally

I use the best chili pepper in the World.

Although _Sanshō_ is also amazing with white meat and fishes. It’s a common seasoning for *unagi* eel and _oyakodon_ (chicken & egg on rice) in Japan.

Neither of them are too strong, although Piment d’Espelette gains in spiciness if you boil it / char it during the cooking rather than use it raw near the end of your preparation.

Otherwise, has sesame ever failed anyone? Sesame grains, sesame oil, gold sesame (_gomadare_) sauce, black sesame sauce, korean [_kkaennnip_]( /_egoma_ sesame leaves (more accurately perilla leaves)… Sesame is the miracle seed.


This isn’t really an answer to the question but on the topic of seasoning I inherited from a moving friend a too-big container of everything bagel seasoning mix, and it turns out that’s a perfectly good thing to make a shredded carrot salad/slaw with. Add some oil and vinegar/lemon juice/honey if desired and you’re there.

i always got that thang on me

I also recently learned about chicken salt. Good on fries.

I used to put nutritional yeast (I lived with some people who labelled their mason jar of the stuff nütch, pronounced nootch, so that‘s what I actually call it) on everything but I’m like almost sick of it now.

I try to find a hot sauce for everything I eat. I made chili this week and am out of Mexican hot sauce so I have been going without and I didn't make the chili spicy enough!! :(

Lately I've been getting into Maggi seasoning and I find I like it best on pasta.

So I guess I'm all about umami and heat!!!!

These all rule! Thanks for sharing.

I forgot you can just buy those delicious premixed grinders. I have been going through a lot of everything bagel seasoning lately and its pretty delicious but gotta expand out of that sometimes. I will agree Sesame is near the top. I also enjoy a good hearty helping of Cavender's from time to time. Any shortcut to salt city!*

[size=5]*not too often I gotta take BP meds! [/size]

@“DavidNoo”#p133650 Doused in Lao Gan Ma.

Something I just remembered: cinnamon is the secret best spice of all time. Put that shit in anything and see how it goes. It usually works! I mix cinnamon into my burger patties and everyone loves them. Everyone loves my cinnamon burgers. It‘s probably more common to put cinnamon on sweet potatoes but that’s another unbelievable combination. I'm begging everyone to use cinnamon more

@“Funbil”#p133778 cinnamon and cocoa in chili……………

@“Funbil”#p133778 There’s a burger place by me that uses cinnamon instead of salt for their fries and it’s wild


@“◉◉maru”#p133655 I use the best chili pepper in the World.

Anthony Kiedis!?

Figure out a way to incorporate cloves or nutmeg into your cooking and you're in business. Usually you're fine just adding composite spice blends like chinese 5 spice or garam masala. Za'atar on sandwiches is also incredible. But like with anything I think a little goes a long way, it should complement the meal. I'm sick of _millenials*_ turning their curries into a gritty mess by adding too much turmeric.


What‘s your best chocolate and/or best chocolate experience? One time somebody from Kazakhstan gifted me a bar of Rakhat Perfection and I’ve been dreaming about it since. I keep almost buying 15 dollar bars of it on ebay (I have email alerts set up for it, lol). It just has an absolutely perfect texture.

@“Mnemogenic”#p133978 I used to buy those big Lindt Classic Milk bars and eat like 90% of them in 20 minutes, going back to take another huge bite and acting like a fiend. It definitely felt like I was doing drugs. I would go to Walgreens and see them there and be like time for another chocolate rush!!! Eventually I stopped because I'd feel pretty awful shortly after.


There are some local chocolatiers who make pretty delicious truffles that I enjoy. At Christmas time we always get a ton shipped to work from various vendors and it's fun to indulge. I've also had Bon Bon Bons from Detroit. They are cute little candies in individual packages that are fun to open and look at before you eat em!

Lately i've had this vegan bar and it was pretty good!

@“Mnemogenic”#p133978 There’s a korean grocery by me that usually has these stocked. The texture and flavor are real nice and they’re a good value!

@“DaveedNoo”#p134087 I dig the Endangered Species chocolate.


Just put it on everything.

Go wild who cares.