kaneohegirlinaz
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Right FowlersFreeTime I do a cold smoke on the Salmon... worth giving it a shot ...
What Can I Do With This?
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JAS_OH1
Forum GOD!
It's a staple in my pantry. I used it tonight with lime juice, chili powder and a couple other things to marinate some chicken breasts for fajitas. Yum!
I think it would be fine with shrimp.or any seafood, really. I use it along with Old Bay in my shrimp boil.
FowlersFreeTime
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When you do that, take a picture for me! I am interested to see the setup.
kaneohegirlinaz
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Oh_My_GAWD!!!
What a salt bomb!
I put a not too liberal of a sprinkling of this spice blend on our Salmon Fillet bound for the grill and geez! WAY TOO SALTY!!
The Rubbish Man comes on Wednesday and this is going with him!
NailBat
Well-Known Member
I have this gripe with many spice blends. They almost always have a lot of salt, which completely throws off my intuition for how much salt a dish needs. Nine times out of ten I just use base spices and herbs.
Unfortunately, if they did not have salt, consumers would complain its too bland and stop buying it. So unfortunately, almost all spice blends (at least here) have salt.
kaneohegirlinaz
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Normally, I make my own spice/herb blends with what I have on hand.
But I had heard so much about this product, saw it at the dollar store and figured for a buck, I'll try it.
It went to the trash bin!
But I had heard so much about this product, saw it at the dollar store and figured for a buck, I'll try it.
It went to the trash bin!
FowlersFreeTime
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Agreed.
As I said I use it on smoked fish, but I guess I should have clarified that I then use that smoked fish to make a fish dip with mayo, cream cheese and assorted diced veggies with no more salt added because the fish is salty enough.
JAS_OH1
Forum GOD!
Exactly. When I use spice/seasoning blends that contain salt, I don't salt the food after. I like Tony's with a seafood cream sauce over pasta. I might add herbs but don't need any salt!