nhg
Junior Member
Posts: 2,429 
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Post by nhg on Aug 28, 2014 19:50:40 GMT
I'm making hamburger barley soup right now and was thinking about how much I love using bay leaves as a spice. And Worchestershire sauce. It's my secret weapon when I make a cheese sauce from scratch. What are your favourites?
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Post by horselady on Aug 29, 2014 0:15:44 GMT
I love sea salt. i sprinkle it on everything.
also sesame salad dressing. . pickle relish on sandwiches. not only hot dogs. fresh basil, and i keep it in a freezer bag and use it all year.and garlic. ,lol and my ultimate is a real good olive oil, greenish in color. the best is from greece.
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mingiz
Junior Member
Los Lunas, NM
Posts: 3,320
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Post by mingiz on Aug 29, 2014 3:58:41 GMT
smileys-home-510691 I love garlic on all my meats!!
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Post by horselover4life on Aug 29, 2014 14:42:58 GMT
Pepper and a little salt....
Depending upon what I am "concocting" ...I have several...
Bay Leaves, Basil, Thyme, Rosemary, fresh Dill,Worcestershire Sauce...
You know...now I'm hungry darn it!! 
  ... time to go whip something up from what is leftover in the refrig!! 
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Post by lorddaxter on Sept 9, 2014 12:50:35 GMT
I love shallots, use them in everything, I like using pernod in seafood, it really compliments it:)
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nhg
Junior Member
Posts: 2,429
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Post by nhg on Sept 9, 2014 17:16:35 GMT
What's pernod?
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Post by lorddaxter on Sept 9, 2014 17:42:37 GMT
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nhg
Junior Member
Posts: 2,429
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Post by nhg on Sept 9, 2014 18:00:13 GMT
How do you use it LD?
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Post by lorddaxter on Sept 9, 2014 18:05:39 GMT
Yumm, shrimp, shallots, fresh cream, pernod, chives, fried slowly in a pan, I'll have to look for a website with recipes, I just make my own up!.....I had shrimp in pernod cream sauce at the keg about 4 years ago, they don't have them anymore, it was a special, they were so good I had to try it at home, since then I use pernod just a splash in my seafood, it just gives a burst of flavour without being overpowering, you have to experiment with quantity!
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Post by lorddaxter on Sept 9, 2014 18:07:15 GMT
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nhg
Junior Member
Posts: 2,429
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Post by nhg on Sept 9, 2014 18:58:13 GMT
Hm, very interesting! Thank you!
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... time to go whip something up from what is leftover in the refrig!! 
