Judique
Dis Veteran, Beach Lover at BWV, BCV, HHI, VB
- Joined
- Aug 1, 2003
First the bread pudding, you put the pecan sauce on after it is cooked as you serve it. I didn't even make it as I didn't have good pecans. The pudding was good anyway. I used left over french bread from Sam's Club.Onion powder, garlic salt and garlic powder are my mainstays. I'm a salt and pepper person so I'm not fond of a lot of seasonings. Neither Joe or I am a big fan of garlic, we don't use a lot of it, just a small sprinkle and I always decrease the amount of garlic any recipe I make calls for. A liberally dosed meal with garlic actually makes me fill ill. Joe has seasonings for different meats that he grills. We also have lemon/pepper, cumin, cinnamon, paprika, oregano, etc. for those special dishes that we eat. I'm just really careful when it comes to what spices and how much I use. As far as brands, Kroger and McCormick are my go to brands because they are usually the cheapest. I've seen on Instagram that you can get some spices a lot cheaper in the Latin food section of the grocery store. I've been known to find spices in my cabinet that are years past their "best by" date.
The spices: I'm pretty good about tossing but I smell them first. I did find a bottle of something way in the back of my pantry where I don't keep spices that was still unopened from 2013.
My stash of spices that I use are in the 36 inch wide top drawer next to my stove. It is about 6 inches deep. I used to have them in various other spots where they hid each other and I would end up with 3 or 4 of the same thing. I have other cooking things in there as well, not just spice.