four spice camping - Page 2 - Fiberglass RV


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Old 05-24-2009, 07:04 AM   #15
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OOOOoo! I like the whole mustard idea, never tried that!
I also only use pepper from a grinder and go for weeks without using salt, so...

Spike (no salt) seasoning
Fresh curry powder or chili powder (depending on the season - stir fry in summer, stew in winter)
Dried Tarragon (like cilantro, an addictive taste when acquired)
cinnamon

that covers sweet and savory dishes. I always use fresh garlic and onion so I consider those in the necessary vegetable category instead of spices. If I expect to make puddings or desserts I would also add a small bottle of vanilla extract (the real stuff). Vanilla is also multi purpose- good as air freshener, perfume, and to put on rat noses when introducing a new member of the rat pack!
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Old 05-24-2009, 07:25 AM   #16
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Spike (no salt) seasoning
Natures Seasoning
Pepper
Garlic Powder

I was going to mention Spike too. Love it.
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Old 05-24-2009, 08:14 AM   #17
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No salt? Arghhhhh... there goes scrambled eggs! Pepper is for steaks and blackened fish and fried potatoes. I could not do without salt and pepper. I guess low blood pressure helps.
That was my observation...wow....so many folks seem to be managing theirs.

Ron, blend your salt and pepper into one container. With all those other suggestions, man they all sound like good choices, I know I couldn't choose! I'd be a very happy camper if I could eat chillies, curries or an adobo dish at least once a day.

On this topic, a really cool thing to do before traveling would be to dehydrate carrots, onions etc...If you don't have a food dehydrator I'd think some cheese cloth and really low heat in an oven will work.
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Old 05-24-2009, 08:57 PM   #18
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No salt? Arghhhhh... there goes scrambled eggs! Pepper is for steaks and blackened fish and fried potatoes. I could not do without salt and pepper..
Robert understands. He's the cook in our outfit and his recommendation:
  1. Salt
  2. LEMON Pepper
  3. Italian Seasoning, custom blend: (Oregano, Basil, Garlic Powder, Onion Flakes, Marjoram, Trace of Rosemary, Sage)
  4. Chinese 5 Spice Recipe Here
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Old 05-24-2009, 10:40 PM   #19
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Not counting salt and pepper (we throw in a Morton's picnic pack) my four are all from Penzeys : Northwood's Fire, Southwest Seasoning, BBQ 3000 and Cinnamon. The first 3 are interchangeable for just about anything going on in the skillet for dinner; the last one is great on buttered toast, applesauce or oatmeal at breakfast, or rice pudding for dessert.
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Old 05-25-2009, 01:04 AM   #20
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1. Chipotle
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Old 05-25-2009, 01:12 AM   #21
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The spices I use in home cooking are:

Main dishes:
Salt
Pepper
Curry
Chili Powder
Cumin
Worchester Sauce
Boullion, usually chicken
Garlic*
Onion*
Sugar*
Vinegar*

Baking: (haven't baked yet on the road)
Sugar
Cinnamon
Vanilla

On fruit salad, in orange juice, in stews:
Angostura Bitters

* - Are these spices?

I don't use much salt. If you can taste it, it's too much.

Being new to RV life, I haven't really selected a take along spice kit. I usually plan what we are going to eat for the week and then take the needed spices along for that menu.

One handy thing is packaged Macaroni and Cheese. Make per directions and then throw whatever in with it and bake for 30 minutes. A good, all purpose base for many dishes.

My cooking philosophy:

"An apple a day keeps the doctor away, but an onion a day keeps everyone away."

An added thought:

I take prescription medicine and as a result am accumulating many small pill bottles. These would be eggscellent for spices with my handy dandy label machine.
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Old 05-25-2009, 01:21 AM   #22
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If you can taste it, it's too much.
then save money and space and don't use any at all

I am the only person on earth that doesn't like pepper.

1. Salt
2. Garlic Salt
3. Italian Seasoning (I am surprised at how many folks use this.. thought I was the only one!)
4. Lawrys seasoned salt.

I also carry garlic paste and dried onions.
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Old 05-25-2009, 06:19 PM   #23
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I'm always concerned that if a product contains the word "seasoning" in it, it contains MSG. Anyone else wonder about that?
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Old 05-25-2009, 07:38 PM   #24
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if it has MSG it should be listed on the ingredients list.
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Old 05-25-2009, 07:47 PM   #25
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i guess i am the odd one here....i carry salt and pepper shakers but it is dennis who uses them on his food, not me. i have brought containers with oregano, thyme and pickling spice but haven't ever used them. i bring a bottle of chopped garlic in the fridge but that's it. if i was on my own...i would bring garlic and that is it.
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Old 05-25-2009, 08:25 PM   #26
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if it has MSG it should be listed on the ingredients list.
Hi Gina, I am concerned that prepared food ingredients are not always advertised in ways that allow the general public to make informed decisions when they make choices. I include myself in the general public category and I do make poor food choices often, but mostly because I like the bad food I buy. But I find this little bit of information an eye opener...

Synonyms for Sodium glutamate,

MSG,
L-glutamic acid, monosodium salt
Hydrolyzed vegetable protein
Autolyzed yeast
Whey protein

Description

White crystalline powder.

MSG is the sodium salt of the amino acid glutamic acid.

It is made commercially by the fermentation of molasses, but exists in many products made from fermented proteins, such as soy sauce and hydrolyzed vegetable protein.

The tongue is sensitive to five flavors -- salt, sweet, bitter, sour, and umami, the taste of MSG.

Glutamic acid is a component of many proteins, such as those in dairy products, meat, legumes, and mushrooms. However, only the free form of glutamic acid or glutamates has an effect on the glutamate receptors. When bound to other amino acids in a protein, it does not stimulate glutamate receptors.

Free glutamate exist in certain cheeses (such as parmesan), in tomato products, and in soy sauce. These products are often used to enhance the flavor of meat dishes.

Proteins can be hydrolyzed by heat, releasing free glutamates. Cooked meats, especially grilled meats, get some of their taste from free glutamates.

Uses

MSG is used to give a "meaty", "savory", or "brothy" taste to foods by stimulating the glutamate receptors on the tongue.

There are glutamate receptors in other parts of the body, notably the brain, where glutamate is a neurotransmitter.

Glutamates can be produced by fermentation of starches or sugars, but also by breaking the bonds between amino acids in proteins, leaving free amino acids. This process is done by heat or by enzymes, and is called hydrolyzing because the bonds are broken by adding water.

When proteins are broken down into their constituent amino acids, the result can contain as much as 20 percent glutamates. This is why hydrolyzed vegetable protein is often listed as an ingredient in foods, to give them a meaty or savory flavor.

There is evidence that some people are sensitive to free glutamates, and may get headaches or other symptoms if too much is ingested. This may be related to pyridoxine (vitamin B6) deficiencies, as this vitamin is necessary for glutamate metabolism. People with uncontrolled severe asthma may find that it complicates or worsens their symptoms.

Bound glutamates in proteins are very common in food. Human breast milk contains ten times as much as cow's milk, and tomato juice contains 4 times as much as breast milk. However, free glutamate, as found in soy sauce or prepared foods, enters the bloodstream much faster than the glutamates bound in proteins, where they are released slowly during digestion.
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Old 05-25-2009, 09:30 PM   #27
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Argh! MSG! Arrrrgh!

Only one thing I can think of when considering foods we eat

"If we truly are what we eat, I'd rather be a bon-bon than a brussell sprout."

Donna D.

I agree!!!!
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Old 05-25-2009, 09:56 PM   #28
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Quote:
I'm always concerned that if a product contains the word "seasoning" in it, it contains MSG.
According to Robert:
  1. The "Mrs. Dash" products:
  2. "Italian Seasoning"
  3. Chinese or Asian Seasoning:
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