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BTD Forums  /  Eat Right 4 Your Type  /  Seasoning
Posted by: marjorie, Wednesday, August 29, 2012, 8:48pm
Any thoughts on how to season fish/poultry without using black pepper?  I need something kind of simple..

Posted by: ruthiegirl, Wednesday, August 29, 2012, 9:12pm; Reply: 1
Onion powder, garlic powder, and paprika.

Many spice combinations work well. DD1 made up a curry mixture and we put it into an empty spice shaker bottle. I'm not sure exactly what's in there, but I know it's all compliant and it's easy to shake onto chicken or turkey before cooking.
Posted by: Averno, Wednesday, August 29, 2012, 9:28pm; Reply: 2
Fresh garlic, lemon, ginger, sea salt and a little clove.
A small chopped tomato and some capers too if you can have them.
Assuming your baking, not breading and frying.
Posted by: chrissyA, Wednesday, August 29, 2012, 10:15pm; Reply: 3
All peppers are avoid for me, but oddly enough paprika is a diamond, so I substitute with paprika. With fish I like to keep it simple with lemon, parsley, a drizzle of olive oil and a pinch of sea salt.
Posted by: Wholefoodie, Thursday, August 30, 2012, 12:31am; Reply: 4
I make a seafood spice mix of one tablespoon of the following:

Oregano
Thyme
Paprika
Garlic powder
Onion powder

Then add:
3/4 tbs. sea salt
Cayenne to taste or not (I add about 1.5 tsp)

Everyone loves it!

I keep this in a spice jar and it seasons about 3 pounds of any seafood.
Posted by: san j, Thursday, August 30, 2012, 5:01am; Reply: 5
http://www.becomingachef.com/flavor_bible.php

Pick up a copy of this book, and you're set for life.  ;)
This is the authors' site. There's a link there for Amazon's product page, if you want to look inside it / buy it.
Posted by: deblynn3, Thursday, August 30, 2012, 10:27pm; Reply: 6
If you have a Indian/ Asian store near look for Nigella it has a slightly bitter/peppery flavor.  It's not listed so I count it as neutral.
Posted by: marjorie, Friday, August 31, 2012, 3:13am; Reply: 7
Quoted from deblynn3
If you have a Indian/ Asian store near look for Nigella it has a slightly bitter/peppery flavor.  It's not listed so I count it as neutral.


Perfect. Thank you, there is one right up the street from me and I shop there all the time.
Posted by: marjorie, Friday, August 31, 2012, 3:14am; Reply: 8
Quoted from san j
http://www.becomingachef.com/flavor_bible.php

Pick up a copy of this book, and you're set for life.  ;)
This is the authors' site. There's a link there for Amazon's product page, if you want to look inside it / buy it.


Thanks. I plan on ordering it!!!!!!!!!!!!!!!!!:)
Posted by: san j, Friday, August 31, 2012, 3:51am; Reply: 9
Quoted from author's website
Eight years in the making, THE FLAVOR BIBLE is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.

Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking — as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones focused on imaginative and harmonious flavor combinations.

THE FLAVOR BIBLE is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Cafe Atlantico, Chanterelle, Citronelle, Gramercy Tavern, The Herbfarm, Jardiniere, Jean Georges, Le Bernardin, The Modern, Moto, and The Trellis.

You'll learn to:

* explore the individual roles played by the four basic tastes — salty, sour, bitter and sweet — and how to bring them into harmony;

* work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another;

* brighten flavors through the use of acids — from vinegars to citrus juices to herbs and spices such as kaffir lime and sumac;

* deepen or intensify flavors through the layering of specific ingredients or techniques; and

* balance the physical, emotional, mental and spiritual aspects of cooking and serving an extraordinary meal.

Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, THE FLAVOR BIBLE is an essential book for every kitchen library.

Everybody loves loves loves this not-exactly-a-cookbook.  ;)
Posted by: honeybee, Friday, August 31, 2012, 4:37am; Reply: 10
I vote paprika too - mix with sea salt & rice bran oil for a rub

- and lemon rind, chives & capers for fish
- sub the capers & chives for tarragon with poultry.
Posted by: marjorie, Friday, August 31, 2012, 11:19pm; Reply: 11
wow- thanks for sharing everyone. I will be sure to start utilizing this information as quickly as I can.
Posted by: Lola, Saturday, September 1, 2012, 12:45am; Reply: 12
Quoted Text
Pick up a copy of this book, and you're set for life.


(think)(huh) ::)
Posted by: honeybee, Saturday, September 1, 2012, 1:03am; Reply: 13
Quoted from honeybee
I vote paprika too - mix with sea salt & rice bran oil for a rub

- and lemon rind, chives & capers for fish
- sub the capers & chives for tarragon with poultry.


Forgot cayenne! Hotter than paprika if you want heat. Blends well with garlic too.
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