four spice camping - Fiberglass RV


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Old 05-23-2009, 10:23 AM   #1
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I have a four bottle spice rack and have only two filled for sure, salt and pepper.
Maybe I'll choose Nature's Seasoning and hot red pepper flakes for the other two. Or maybe dried parsley and basil. Or...
If you could only take four spices what would they be
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Old 05-23-2009, 10:38 AM   #2
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Quote:
If you could only take four spices what would they be
Only four?

Granulated garlic (basic number one), oregano, thyme, dill.

We can't use salt and keep a pepper grinder in a drawer. I'd throw the less used spices in the drawer with the grinder - basil (use fresh more than dried), pepper flakes, chili powders, cumin, fennel seed, nutmeg, cinnamon, unsweetened chocolate powder, sugar. You know, just the basic must haves.....

I my back packing/motorcycle camping days I'd carry granulated garlic, Italian seasoning (basil, rosemary, oregano and thyme) and small salt and pepper. So, if space is really an issue these would be the four.

Happy Cooking,
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Old 05-23-2009, 11:07 AM   #3
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Four?

I'd throw the salt away and add granulated garlic, Italian seasoning and cumin.

Then I'd put about 6 more things in a drawer.
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Old 05-23-2009, 01:24 PM   #4
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The four I have by the stove are:

salt
pepper
garlic salt
season salt

The in the cupboard are all the other spices....you name it.
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Old 05-23-2009, 01:43 PM   #5
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We don't use salt either & I don't really care for black pepper.

My camping staples are

Garlic powder (not salt) or President's Choice Roasted Garlic blend (it's salt free)
Italian blend (parsley, basil, oregano)
Mrs Dash original
President's Choice sundried tomato & basil (also salt free)


~ Liz
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Old 05-23-2009, 05:22 PM   #6
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1) Adobo - An Hispanic spice by Goya, containing salt, garlic, pepper, turmeric, oregano (I use it in place of salt, always; finest spice I know. If I choose just one, it would be this

2) Black pepper - freshly ground, in large quantity, I love it so.

3) Cumin - I put it in almost everything and everything Mexican or even near-mexican

4) Curry - for those few dishes that I don't add cumin

I have to add the piece de resistance:

1 bottle of Crystal brand, Louisiana hot pepper sauce, arguably the best of the lot of the pepper sauces out of Louisiana, with a most enticing aroma, a robust yet pleasing, sweetened bouquet and a brusque yet slightly delicate taste guaranteed to titillate even the most discerning of palettes.

Plus...

lemon pepper - to add sprinkled upon the fresh fish i cook in aluminum foil with a few drops of...

Spanish extra virgin olive oil
- always Spanish, never any other, the kind discerning chefs always claim to use

Fresh Garlic - lots of it, crushed or sliced, depending on the dish, put it on everything

It is more than four but about all I use, ever
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Old 05-23-2009, 06:07 PM   #7
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I like your list John!
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Old 05-23-2009, 06:44 PM   #8
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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.

When I used to backpack they had these ittybitty thumbnail sized shakers of salt, pepper, and something else I cannot remember in a little cooking kit. Also a tiny bottle of Vegeline (lecithin).

I guess I could sub salt for Morton's Nature's Seasoning and I always have whole garlic and onion handy.
So. my new list:
Pepper
Nature's Seasoning
Italian herb mix (basil, oregano, and ???)
Dry red pepper flakes for steam.



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Old 05-23-2009, 07:15 PM   #9
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Four. Can't do four . . . Here's my spice list:


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plus salt & pepper shakers and dried garlic, onion flakes in the closet!
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Old 05-23-2009, 07:34 PM   #10
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I'd get a bigger spice rack . . .
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Old 05-23-2009, 07:40 PM   #11
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I'm a saltoholic, so definitely:

- salt! (maybe for a change of pace it could be Seasoned salt)

and also:

- Mrs Dash original (great for encrusted pork chops, kicking up a salad, etc)
- Garlic powder (great for Italian and Asian dishes, and keeps vampires away)
- Black pepper (my fiancee likes it)
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Old 05-23-2009, 09:40 PM   #12
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Hi: All... "Variety is the spice of Life". Try putting whole mustard seeds in a second pepper mill and use that instead of salt!!! Certainly not your daily grind.
Alf S. North shore of Lake Erie
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Old 05-24-2009, 12:36 AM   #13
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We have a jar with six compartments and six little snap lids. About 3 inches in diameter. Handy.
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Old 05-24-2009, 01:39 AM   #14
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Everglades Seasoning for me. (the green one)

http://www.evergladesseasoning.com/products.htm
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