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For those of you old enough to remember: what did you season your food with before Tony’s?
Posted on 10/27/20 at 8:48 pm
Posted on 10/27/20 at 8:48 pm
Was it just basic salt and pepper?
Did you make your own cayenne/garlic/paprika mix?
What did you do?
Did you make your own cayenne/garlic/paprika mix?
What did you do?
22
Posted on 10/27/20 at 9:11 pm to Winston Cup
Salt & pepper is all I used. When meat is browned properly and the onions and garlic are cooked down it provides all the flavor you need. For some baked fish I would use S&P with thinly sliced lemons.
Posted on 10/27/20 at 9:21 pm to Winston Cup
Salt, pepper (black), maybe a touch of onion powder or onion salt, seemed we used celery seed and salt a good bit more than I do now
Posted on 10/27/20 at 9:54 pm to Winston Cup
Konriko was all I knew back in the 80s. Haven't seen it much lately, but I buy it when I find it.
Posted on 10/27/20 at 10:43 pm to Winston Cup
McCormick’s Season-All. I wish I’d started off without a blend, though.
Posted on 10/28/20 at 12:09 am to Winston Cup
My mother put lemon-pepper seasoning on baked chicken, and we thought it was pretty exotic.
Posted on 10/28/20 at 12:19 am to Winston Cup
Yea, I do t use that salty shite.
Posted on 10/28/20 at 1:18 am to lazy
quote:
Yea, I do t use that salty shite.
I have it it the pantry, and SYM, I bet they are caked up, have not been used in years.
Posted on 10/28/20 at 1:57 am to lazy
quote:
Yea, I do t use that salty shite.
Is it more salty than salt?
Posted on 10/28/20 at 3:35 am to Winston Cup
I don’t use Tony’s or any seasoning mix anymore.
Posted on 10/28/20 at 6:22 am to Winston Cup
Cavender’s
This post was edited on 10/28/20 at 6:26 am
Posted on 10/28/20 at 6:31 am to Winston Cup
pepper and garlic salt. That's all my parents ever used for burgers growing up.
Posted on 10/28/20 at 6:39 am to Winston Cup
Huh
I never season my food with Tony’s, ever.
Why?
I never season my food with Tony’s, ever.
Why?
Posted on 10/28/20 at 6:48 am to Lester Earl
My mom used to like Nature's Seasoning, but we always had cayenne around.
Posted on 10/28/20 at 6:57 am to Winston Cup
TOnys and the like are great but putting it on everything is not the way to go imo. Plus Old Bay and Slap Ya Momma with the white pepper is superior to Tonys.
Posted on 10/28/20 at 7:03 am to Winston Cup
My granny loved to pull frozen steaks out, cook them in a skillet until well done, and season with salt & pepper.
I'm glad the culinary world has improved since then.
I'm glad the culinary world has improved since then.
Posted on 10/28/20 at 7:11 am to Winston Cup
Most of the time just salt, pepper and a bit of garlic powder for general seasoning of meats.
If going for a southwest Tex/Mex flavor, the above and add cumin, chili powder, smoked paprika and sometimes a bit of cayenne.
If going for a southwest Tex/Mex flavor, the above and add cumin, chili powder, smoked paprika and sometimes a bit of cayenne.
Posted on 10/28/20 at 7:56 am to Winston Cup
Lmao at all the frauds and pretenders who claim that it’s somehow beneath them to shake some Tony’s or other Cajun seasoning on a fried egg or in a pot of red beans. Hysterical. Should it be dumped on everything? Of course not. Is it over used by many people who don’t know any better? Absolutely. Many dishes need more precise measurements and ingredient control to be executed properly.
But to pretend that it doesn’t have a place and instead insinuate that A)you pull out 9 containers of shite to give something a little kick or B) only use salt and pepper to season your food makes you a disingenuous moron.
But to pretend that it doesn’t have a place and instead insinuate that A)you pull out 9 containers of shite to give something a little kick or B) only use salt and pepper to season your food makes you a disingenuous moron.
Posted on 10/28/20 at 8:07 am to gumbo2176
Tony's has been around since before the 70's.
Here's the original recipe:
Basic mix
26 oz box free flowing salt
1 1/2 oz ground black pepper
2 oz ground red pepper
1 oz garlic powder
1 oz chili powder
1 oz MSG
For seafood, to HALF of above recipe, add
1 tsp powdered thyme
1 tsp ground bay leaf
1 tsp sweet basil
Mix and store in an airtight container.
It's from his cookbook in 1977, already an 8th printing.
Here's the original recipe:
Basic mix
26 oz box free flowing salt
1 1/2 oz ground black pepper
2 oz ground red pepper
1 oz garlic powder
1 oz chili powder
1 oz MSG
For seafood, to HALF of above recipe, add
1 tsp powdered thyme
1 tsp ground bay leaf
1 tsp sweet basil
Mix and store in an airtight container.
It's from his cookbook in 1977, already an 8th printing.
Posted on 10/28/20 at 9:43 am to Mo Jeaux
quote:For most things I don't anymore, but for specific things I use a mix. I love Montreal seasoning on steaks and pork chops. I go back to Tony's for rice dressing and a few other Cajun things. But kosher salt and cracked black pepper are featured more prominently in my seasoning now than in the past.
I don’t use Tony’s or any seasoning mix anymore.
This post was edited on 10/28/20 at 10:01 am
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