Reel Repair by Alan Tani

Used to use Everglades Chicken and Fish seasoning on just about everything. Saw a couple posts here where Bill B and Wompus Cat used Tony Chachere's Original Creole seasoning in a recipe. It's now my go to seasoning; very tasty with a little heat but a lot of salt. What are some other favorites? I'm cooking a lot more now that I'm retired. Thanks.

Tony Chachere's Original Creole seasoning is my go-to seasoning for Chicken and Sausage Gumbo and spring-time Crawdad boils. 

I think the instructions for Tony Chachere's Original Creole seasoning states to add the seasoning in amount that suit you salt flavor profile. Following the instructions is less spicy for the common folk.  For more spice, use the "More Spice" or "Bold" Tony Chachere's variety. Bold is "Bold" when adjusted to you salt preference.

Other off the shelf seasoning spices that I use are:
  Dan-Os seasoning for grilled chicken
  Lowry's Salt & coarse grain pepper mixture for Smoked Brisket
  McCormick's Montreal Steak seasoning for grilled steaks
  Old Bay seasoning for less spicy crab and fish recipes. 

I have my own concoctions for pulled pork, smoked chicken & turkey, beef jerky and Texas (no beans) Chili.

I came here to say Everglades seasoning but I guess you're familiar....

I also like Everything Bagel seasonings

Dolly Parton's Dixie Stampede Chicken Rub
https://dpstampede.com/shop/chicken-rub-stampede

"Montreal" on Burgers/steak

"Butt Rub" on pork
https://buttrub.com/product-category/seasonings/butt-rub-barbeque-seasoning/

Seasoned Salt & coarse black pepper on deer meat

Take roughly equal portions of fresh cilantro, culantro (2 very different herbs), green onions, and parsley, and a small amount of Cuban oregano, and a bunch of garlic (all fresh). Some folks add lime juice or vinegar but that's more to keep it fresh if stored in the fridge (good for a week or so) but I think that limits the pairings. See below.

Put it in a bullet blender to liquify and then divide into ice cube trays and freeze. It'll keep indefinitely and it's called "green seasoning."
you can plop a cube into just about anything you're making, other than maybe Italian or French dishes. I think it improves anything from Asian food to curries to Spanish or Mexican recipes.

(And it pairs amazingly well with fish)

We use Larwy's on meat, takes me back to eating there with my grandfather in my youth. I also use it in scrambled eggs. For blackened fish or whatever or smoking I make my own concoction
Big fan of fresh basil and ginger combinations

Goya Adobo + fresh citrus for just a quick easy thing for chicken or pork before I grill.

Sazon https://shop.goya.com/collections/sazon/products/goya-sazon-with-coriander-and-annatto

mix a few packets with orange juice or pineapple and marinate your chicken or pork for a few hours before grilling, I add in some dry mexican oregano. Excellente. Can dump packets into shaker and just sprinkle as well.

Chef Merito Asada seasoning https://www.amazon.com/Chef-Merito-Carne-Asada-Seasoning/dp/B008I5NWLI?th=1

fast and dirty asada seasoning, just sprinkle on your cheap cuts and grill

Cavenders https://greekseasoning.com/

I dont think it is Greek at all but taste good on grilled pork chicken or beef- burgers, chops.

 Montreal steak seasoning....I put that s**t on everything, including halibut,ling cod, rockfish, and salmon

No one seasoning I prefer on everything.   A few we use: 1) generic salt free seasoning (comes in a bottle); 2) Louisiana hot sauce (various brands) for omelets, scrambled eggs; 3) Home-grown garlic (enchiladas); 4) Poppy seeds (bagels; breakfast breads).

Frank

Garlic Salt is my main go to.

We trade off on cooking and you never know what you're going to get.  It's often experimental and sometimes it's terrible.  But, Pace Picante Sauce will fix anything.

Costco provides ~90% of my food and household items. They have a great variety of "Kinder's" seasonings. Maybe it's my tastebuds, but more than 3-4 ingredients detracts from what I can really taste. They got some relatively fancy stuff but "The Blend"(salt, black pepper & garlic with a bit of sunflower oil)works for me.
I showed my brother how to fry fresh garlic in butter for popcorn and better toast and we love it. Sorta got to plan on not being around/breathing-on people, though.

I wish I liked cooking more, 'cause simple and fast is the norm for me, in that I get irritable futzing around in a kitchen for more'n about 10min. It's a high and useful art form, but time consuming.

Jason do you notice any laxative effects from your great sounding recipe?

Quote from: oc1 on Today at 04:50:56 AMWe trade off on cooking and you never know what you're going to get.  It's often experimental and sometimes it's terrible.  But, Pace Picante Sauce will fix anything.

Good to know. My go to for fixing something awful or tasteless I've made is RoTel.