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Thread: Need lots of flavor...what are your fave seasoning blends/sauces? page

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    Goldensparrow's Avatar
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    Need lots of flavor...what are your fave seasoning blends/sauces?

    Primal Fuel
    For some reason right now, meat with the exception of shrimp or chicken is very unappealing to me. What's worse is that the only way I can tolerate shrimp or chicken is either fried or doused in some sauce. Not very Primal I know. There has got to be some way to turn ordinary ground beef into something exceptionally flavorful without adding a lot of dairy/mayo/etc. Same thing with steak, chicken, etc. Before pregnant my usual seasonings were mainly salt and garlic with some onion powder thrown in. That's not cutting it anymore. I need salty flavorful goodness...please help! Thanks!

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    Chatty's Avatar
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    Buy Mark's two cookbooks. They have lots and lots of sauces

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    recipes index | theclothesmakethegirl

    Scroll down for spices and sauces.
    I tried the Sunshine sauce but overdid the lime.
    The Merguez seasoning is divine!
    I'm also fermenting some tomato ketchup, not sampled it yet... Fennel! | The Veg Patch

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    recipes index | theclothesmakethegirl

    Scroll down for spices and sauces.
    I tried the Sunshine sauce but overdid the lime.
    The Merguez seasoning is divine!
    I'm also fermenting some tomato ketchup, not sampled it yet... Fennel! | The Veg Patch

  5. #5
    Kai-man's Avatar
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    You might want to look at the many BBQ related web sites out there. As long as you watch out for the sugar and, if at all, use honey instead, you will find many exciting spice mixture recipes.

    Here are a couple of sites off the top of my head:

    BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers
    Barbecue and Grilling Recipes from the BBQ Pit Boys Barbecue and Grilling Show

    There is a whole world of flavorful beef and pork out there that is primal to the core (hold the sugar though :-)

    Texas is known for not necessarily fancying a lot of sugar in their rubs.
    Same goes for south western, mexican or carribean spices mixtures.

    There you usually have lots of heat and flavor and you can pick your level of pain/pleasure :-)

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    Goldensparrow's Avatar
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    Thank you! I honestly think I'd even take a sugar based rub over all the yucky fried oil and grains I've been having to consume. I consider it the lesser of the two evils!

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    Ajax's Avatar
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    I really like chaat masala, an Indian seasoning blend. You can buy it in Indian stores or if you have access to a good spice store, make it yourself using this recipe:
    Homemade: Chaat Masala | eCurry - The Recipe Blog
    This is awesome sprinkled copiously on chicken, shrimp or vegetables.

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    pjgh's Avatar
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    Ground beef loves umami. Simple tomato puree and roast, fry or bake a large mushroom until it starts to wet itself and squeeze it over the beef. Gorgeous! Slice the mushroom and add in.

    Funnily enough, the earliest "ketchup" recipes are little more than very wet mushroom relish.

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    Knifegill's Avatar
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    I like parsley, onions, turmeric, black pepper, cumin, fennel and sea salt. In any combination, on any meat.


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    Sriracha is pretty delicious. It has a small amount of sugar, and some preservatives.

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