So first off I’m really sorry I went Awol for a few days. I’ve not been feeling too good so I’ve just taken it easy for a few days.
Now for dinner today we had meat patties served in brown sauce with potatoes an stewed vegetables. I have written a post on that before so I’m not going to repeat it for now. But what I will talk about is spices, seasoning and flavors.
I love how a dish comes together, add different spices and different seasoning blends or rich flavors that you know will give your dish that little extra to get top nudge. Different dishes requires different spices. Some dishes needs a lot of flavor and others simply need a little salt and pepper. It all depends on what you are making and how you can improve or uplift the original flavors of the product you are working with or cooking.
Take asparagus as an example, I normally use a grill pan when I’m cooking asparagus, and I only season it with salt and pepper a little butter and a little olive oil. In the end I end up getting a crispy asparagus and It’s so tasty I could eat it everyday. I tend to by more asparagus during the summer because it’s cheaper during the summer than during the winter for some reason.
Let’s talk fresh herbs, I use a lot of fresh herbs when I’m cooking, but mostly during the summer. The reason for that being that every single herb-plant I buy during the winter somehow end up dead. It looks bad I know.. I’m not a plant killer, nor am I plant serial killer. I know it looks bad but truth be told, I’ve done everything I can to possibly can to save the herbs but there is nothing more I can do. During the summer on the other hand when I plant my herbs out on the patio live until late fall. They love being outside and hate being indoors I guess, but the stupid thing is that I never give up trying, I buy new herbs often in hope that some day I will be able to get them to live more than a week.
From herbs to other flavors. I’m going to give you a list of the spices I use the most when I’m cooking. This being dried spices only.
- All around spice, this might only exist in Scandinavia. I’m sure there is a replacement for it, I’m not sure what though.
- Tuscan spice blend, I really love this spice blend and I use it a lot when I’m cooking
- Chili explosion. This spice blend is basically red chili flakes. I use this almost every day when I’m cooking.
- powdered beef broth
- Southern Blend Poultry Seasoning
These are the dried spices I use most often. The key to seagoing is to up lift the original flavors of your dish, it’s better to season too little than too much. You can always add more but if you add too much it’s hard to go back so be careful, season with caution and you should be fine. It’s all about the balance between what you’re cooking and what you want the result to be.