"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 09-05-2016, 09:23 PM   #11
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,298
Quote:
Originally Posted by Kayelle View Post
Odd man out here I guess. I've been using Lawry's seasoned salt on all of my eggs for many years, and I always miss having it if I go out to breakfast. I once used it for lots of things, but not so much lately.
Kay, you should fill a tiny little jar of seasoned salt and tuck it into your purse when you know you're going out to breakfast. I've been known to do that with my beloved freshly ground peppercorns.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 09-05-2016, 10:05 PM   #12
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Quote:
Originally Posted by Cheryl J View Post
Kay, you should fill a tiny little jar of seasoned salt and tuck it into your purse when you know you're going out to breakfast. I've been known to do that with my beloved freshly ground peppercorns.
What a great idea Cheryl!
I've got DH hooked on freshly ground black pepper on EVERYTHING.
When we're in the restaurants and he's trying to shake and shake and nothing comes out... he does what I do, up the top, pour some in your palm and pinch-sprinkle over the top, but still not the same.

Cheryl, how do you package it up for your purse?

In addition, I now carry at all times in my handbag powdered Stevia in the cutest little packette holder-pouch, so that we can use it for our coffee or iced tea when eating out. Rarely do any places have that on the tables yet.
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 09-05-2016, 10:06 PM   #13
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Quote:
Originally Posted by Zagut View Post
Whoa.... I just cooked a steak with this "seasoning".

It's salt folks.

Any spice is lost in the salt.

Except the sugar. So let's call it sweet salt.

I can see this is going to be one of those bottles that sits on the shelf for years just for looks.
In my opinion Lawry's is more of a table condiment than a cooking seasoning. I like it on french fries.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 09-05-2016, 10:33 PM   #14
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,298
Quote:
Originally Posted by Kaneohegirlinaz View Post
What a great idea Cheryl!
I've got DH hooked on freshly ground black pepper on EVERYTHING.
When we're in the restaurants and he's trying to shake and shake and nothing comes out... he does what I do, up the top, pour some in your palm and pinch-sprinkle over the top, but still not the same.

Cheryl, how do you package it up for your purse?

In addition, I now carry at all times in my handbag powdered Stevia in the cutest little packette holder-pouch, so that we can use it for our coffee or iced tea when eating out. Rarely do any places have that on the tables yet.
Just coarsely pre-ground, in a tiny little jar. I did that when my daughter and I went on vacation mid-June. I too dislike the pepper shakers at most restaurants. LOL

Good idea about the Stevia. Do you have a pic of the little packette you use?
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 09-05-2016, 10:44 PM   #15
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
Lawry's Seasoned Salt

Quote:
Originally Posted by Kaneohegirlinaz View Post
What a great idea Cheryl!

I've got DH hooked on freshly ground black pepper on EVERYTHING.

When we're in the restaurants and he's trying to shake and shake and nothing comes out... he does what I do, up the top, pour some in your palm and pinch-sprinkle over the top, but still not the same.



Cheryl, how do you package it up for your purse?



In addition, I now carry at all times in my handbag powdered Stevia in the cutest little packette holder-pouch, so that we can use it for our coffee or iced tea when eating out. Rarely do any places have that on the tables yet.

Kgirl, I thought DH and I were the only ones to do that with the restaurant pepper shakers. We usually try to carefully shake it directly on the food after taking the top off, though there have been a few over-peppered "incidents".

One place out east had the cutest tiniest little bottles of Tabasco sauce at the breakfast buffet. One of my BILs and I caught each other's eye as we were both stuffing our pockets with them...

I'm a jar/container saver, an empty Penzy's sample jar would work to put your favorite seasonings in your purse.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-05-2016, 10:54 PM   #16
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Quote:
Originally Posted by Cheryl J View Post
Just coarsely pre-ground, in a tiny little jar. I did that when my daughter and I went on vacation mid-June. I too dislike the pepper shakers at most restaurants. LOL

Good idea about the Stevia. Do you have a pic of the little packette you use?
Click image for larger version

Name:	007.JPG
Views:	12
Size:	116.3 KB
ID:	25326

Click image for larger version

Name:	008.JPG
Views:	14
Size:	117.3 KB
ID:	25327

Mrs. DF made this for me... but I'm certain there's pattern out there somewhere
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 09-05-2016, 10:57 PM   #17
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Quote:
Originally Posted by Dawgluver View Post
Kgirl, I thought DH and I were the only ones to do that with the restaurant pepper shakers. We usually try to carefully shake it directly on the food after taking the top off, though there have been a few over-peppered "incidents".

One place out east had the cutest tiniest little bottles of Tabasco sauce at the breakfast buffet. One of my BILs and I caught each other's eye as we were both stuffing our pockets with them...

I'm a jar/container saver, an empty Penzy's sample jar would work to put your favorite seasonings in your purse.
I was thinking of tiny packettes to fit into my pouch (as seen above) ... just a goodly pinch of pepper in a flat .... ooohhhh! I've got it! Food Saver to the rescue!!!
I'll report back later ...
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 09-05-2016, 11:26 PM   #18
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,599
I used to shun these type of products.....

but many New Mexican recipes call for garlic salt that I finally tired it. I do use Penzey's garlic salt and I am surprised how much I use it.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 09-05-2016, 11:33 PM   #19
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,298
Quote:
Originally Posted by Kaneohegirlinaz View Post
Attachment 25326

Attachment 25327

Mrs. DF made this for me... but I'm certain there's pattern out there somewhere
Love those!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 09-06-2016, 03:26 AM   #20
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Zagut View Post
Whoa.... I just cooked a steak with this "seasoning".

It's salt folks.

Any spice is lost in the salt.

Except the sugar. So let's call it sweet salt.

I can see this is going to be one of those bottles that sits on the shelf for years just for looks.
Now that you have it you might as well experiment with it. Try adding a good amount of onion powder and a smaller amount of garlic powder, maybe a big pinch of cayenne pepper to the bottle and give it a good shake to mix it up. The added ingredients will help cut the salt/sugar and amp up the flavor.

I use Goya Adobo with pepper as an inexpensive all purpose seasoning.

Goya Products

Good luck!
__________________

__________________
Aunt Bea is offline   Reply With Quote
Reply

Tags
salt

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.