Quote:
Originally Posted by 3rd&48ers
I really didn't have nothing else to put on it.. It was good though
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The rotisserie pork sounds delightful, though.
My wife was going through our spice cabinet (which is fairly substantial) and we were throwing away old stuff and stuff we never seem to use. Anyway, I discovered there are very few store-bought spice blends that I like. I'll buy one wanting to try it and end up disappointed. We threw a lot of those mixes away.
I think part of the problem is many of them are designed for mass appeal and generically enough that they supposedly work well in many dishes. I'd rather make a small batch of something specific for chicken, or specific for salmon, or specific for cheap steak (expensive steak needs nothing other than salt, pepper, and granulated garlic to be divine).