What's in your kitchen?

runningboar

runningboar

Joined
May 27, 2006
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IMO spices are very important, my grandfather always told me you should always have salt because you can stomach almost anything with a little salt on it. I take it one further and carry a pepper mixture, salt, bullion cubes and most important tobasco, the finest flavoring on the face of this green earth. ;)

It doesn't take up much space and Papaw was right, a little spices sure makes mediocre or down right raunchy food a little easier to choke down, case in point, the old ham omelett MRE, without hot sauce I couldn't eat it.:barf: And if you are in a true survival situation eating fire roasted rats, possums and armadillos, I for sure want something to help it out. :D Chris
 
Salt, blk pepper, red pepper, cayenne, dried granulated onion, garlic powder and cinnamon.
 
I keep salt and pepper and also Cayenne pepper. It adds a little spice and in a pinch it will stop bleeding and disinfect a wound. Grandpa said in WW 1 cayenne was about the best thing they had in the field.
 
I didn't know that about cayenne, I can just imagine putting cayenne pepper in a cut. :eek:

Another of my favorites to carry is Tony Chachere's cajun seasoning, great on fish and seafood, actually pretty damn good on everything.:D
 
Sriracha (hot sauce). I can't live without it and it doesn't need to be refrigerated. Clarified butter and onions aren't really spices and might be a bit bulky for backpacking, but they keep well and go great with everything.
 
Salt, Pepper, Mrs. Dash and Franks Hot sauce. Sometimes a mix of cinnamon and sugar. Also a clove or two of garlic helps.
 
Give this stuff a try...
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Works on anything from eggs to fried potatoes to raw vegetables.
 
Man, we have a spice cabinet full of half of the world's spices, and one of those rotating spice racks to compliment it. Black pepper and sea salt grinders from Costco are used on a daily basis, the others much more rarely. Lately I have found us using a lot of the ~10 different kinds of peppers in our garden to liven things up.

On trips, I usually don't take anything. I use dehydrated or pre-prepared meals, so there is no need for spices. If I am ever in a survival situation, I guess the food will be bland if I can't find something to spice it up with. :)
 
Hey runningboar
I don't know if you've had the pleasure of fine dining on
C-Rations that was some G.I. Chow that really needed some help, each guy in my fire team would carry one item in there gear i liked McIlhenny's tabasco some of the other guys would carry garlic powder or onion powder & extra salt&pepper a combo of the above would make the c-rat taste almost edible we also used the spices as a trade item with the other teams we would trade for the 4 pack of smokes the dessert or extra heat tab's never seemed to be enough of these
 
My wife's and my favorite spice, and it has been for many years, is Lawry's Seasoned Salt (no MSG). They run the big 16 oz. size on sale a couple of times a year and we buy several then. I bought some Badia Complete Seasoning once, but found that it's main ingredient is MSG and it gives me headaches if I use very much of it. I won't buy it again. I do like sea salt sometimes, though. I like onion powder, but I like garlic powder even more, especially the McCormick "California Style" Coarse Grind Blend. We just never got in the habit of using either black or white pepper, but I do like a little hot sauce on some things. My favorite is Louisiana Hot Sauce, though the green variety of Tabasco is good, too. Red Tabasco is a little too hot for me at my age. I keep apple cider vinegar in an empty soy sauce shaker bottle, and I use it on a variety of foods, from baked potatoes to noodles. Vinegar kind of substitutes for the taste of salt in a way, and it gives you potassium. I like to keep some chicken flavor bouillon cubes, steak sauce, and BBQ sauce around, too. Oh, and I use real butter, not some crappy substitute!
 
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