#Montreal steak spice

[100dayproductivity]

Day 25/100.

Kitchen purge continued...

My pill container and pill cutter. I actually only have one daily prescription pill, but I found that I would sometimes forget whether I had taken it or not! So the pill container eliminates doubt. But I also use it for vitamins that I want to remember to take.

Nori (dried seaweed). For making sushi rolls. My daughter loves them but I haven't made them in a long time. I should make them for her again soon.

Salt. Use this almost daily for cooking. Would be nice to have a nicer container for it one day.

Container of spices in bags. I should look through it.

Here's all what's in the container:

Bay leaves

Black pepper

Marjoram

"Italian seasoning" (marjoram, thyme, rosemary, savory, sage, oregano, sweet basil)

Chili powder

Curry powder

A packet of salt.

I put the marjoram into the bag of Italian seasoning. I refilled jars of curry and chili that I have sitting on the stove. I put what little was left in an almost empty jar of cayenne pepper into the chili powder, then filled the empty cayenne pepper jar with black pepper and re-labelled it. I emptied the packet of salt into the salt container. Here's what's left!

Yay, purge! Now I have room in that container for other bags of spices I'm sure I'll find.

Oh no. This looks intimidating.

Breathe-in, breathe-out. Just take it one item at a time.

Mrs Dash "original blend" (onion, spices [black pepper, parsley, celery seed, basil, bay, marjoram, oregano, savoury, thyme, cayenne pepper, coriander, cumin, mustard, rosemary], garlic, carrot, orange peel, tomato, lemon juice powder, citric acid, oil of lemon).

Montreal Steak Spice (salt, spices, dehydrated onion and garlic, hydrogenated vegetable oil, red pepper). Now, it doesn't specify what spices, but Montreal steak spice will generally contain: garlic, coriander/cumin, dill seed, red pepper flakes/cayenne pepper, black pepper, salt, and maybe also paprika and onion powder. So we can assume there's something like those spices in here. I can definitely smell the black pepper and cumin.

Tikka masala spice mix. Again, it doesn't specify what spices, but tikka masala could contain: coriander seed, cumin seed, black pepper, red chili, cardamom, cinnamon, cloves, turmeric and/or nutmeg.

Whole red chili peppers (dried).

Himalayan pink salt

A packet of something Japanese I received as part of a gift. I know that the writing says "kobucha" but I have no idea what that is!

Oh! It's plum-kelp tea powder! Just add water, stir and enjoy!🍵

Oh, no. What are all the little bags??

Right. So we have:

More of the vitamins my kid doesn't like 😕

Onion powder

Sesame seeds

Some packets of salt & black pepper

Some chocolate crumbs

Some more chocolate crumbs

An opened packet of French onion soup mix

Ok, I'm just gonna take those damn vitamins myself 🙄 I've put them with my other supplements. I emptied the packets of salt & pepper into the steak spice mix. The chocolate crumbs and opened soup mix are in the garbage. The onion powder and sesame seeds fit into the container of bagged spices that I just finished purging. Progress!

Next layer of strata:

Chestnuts. Enjoy by March 12, 2020 😕

More curry powder

Thyme leaves

More thyme leaves

Garlic, onion and red pepper mix

Chocolate I was hiding from my kids! 😄

Chestnuts are in the garbage. I filled the jar of curry powder on the stove-top right to the top. Still some left in the bag. One bag of thyme leaves I added to the "Italian spice"/Mrs Dash "original blend" mix. The garlic, onion and red pepper mix has unspecified spices in them, but it smelled like Mrs Dash, so I added it to that mix as well. Consolidate all these dribs and drabs of spices. It smells like what you might put on chicken or fish. So I'm going to call it my "fish and poultry seasoning".

The chocolate I will put where I can find it so it doesn't get lost again!

The final layer:

Garam masala

Cardamom

Celery salt (I' be been looking for this!!! I knew I bought some!)

An empty jar for cream of tartar

Blue sugar? 🤔

Some ziplock bags and a party-favour bag

Blue sugar is in the garbage and the container is in the dishwasher. Party-favour bag is in the recycling bin. I realized that the plastic bags are for mixing together spices and/or breadcrumbs!

Wow, so much space in the basket now!

See? Sometimes when something looks like an overwhelming mess, you just need to break it down into smaller, less overwhelming parts. Approach it one thing at a time.

[theshitpostcalligrapher]

i'll be real whenever i gotta cook a steak, whether for myself or for others, that godforsaken letterkenny bit blares in my ears loud as shit

[faroresson]

BEEF SLAB BEST FOOD

[mariacallous]

I’m not even sure whether I can taste pure Old Bay anymore, because the condiment is infused with so many memories of home. I grew up sprinkling it on everything—blue crabs, sure, but also watermelon, mashed potatoes, macaroni and cheese—and I can shuffle through decades of pictures from family reunions, county fairs, church picnics, and back porches where the iconic yellow, red, and blue tins keep popping up like someone’s second cousin, not quite front and center yet always in the frame.

If you’re new to Old Bay, get a tin and shake the contents liberally on popcorn or potato chips—a starter dish, from which you can and should expand. You’ll soon find that you can add the condiment to almost anything. One of my favorite dishes that uses Old Bay as an essential ingredient comes via an old family friend. Keith Davis is a Jack-of-all-trades: a fantastic general contractor, but also a church usher, a builder of wheelchair ramps, a Santa Claus when seasonally necessary, and, lately, a food-truck entrepreneur, grilling burgers and deep-frying funnel cakes for every community event and private party in the area. He goes by Mr. Keith; his food truck is known as Fat Boy’s Fixins, named in honor of the man who taught him to grill and whose Santa suit he inherited.

Of all the things Davis serves up, he might be best known for his crab soup, which he makes in ten-gallon batches and lets the local Ruritan Club sell by the pint every fall at the Waterfowl Festival, when somewhere between fourteen thousand and twenty thousand people descend on the Eastern Shore to see the work of hundreds of decoy carvers and local artists, listen to waterfowl-calling contests, and watch demonstrations of dock dogs, raptors, and fly-fishing. Davis is there every year, gossiping with his fellow-volunteers, talking with out-of-towners, and tossing hunks of crab meat into stew pots. Normally you’d have to shell out eight dollars for even just a cup, but here, exclusively for newsletter readers, free of charge, is the best crab soup you’ll ever taste, a shockingly easy, practically pre-made recipe for trying out America’s greatest condiment: Old Bay.

Mr. Keith’s Crab Soup

1 lb. crab meat (claw meat best) 64-Oz. bottle of Spicy V8 14.5 Oz. chicken broth 32 Oz. water 1 lb. mixed vegetables 1 Tbsp. Montreal Steak seasoning 1 Tbsp. Old Bay

Mix the V8, chicken broth, and water in a pot. Start heating the mixture, then add the vegetables, then the crab meat, and finally the spices. Cook on medium heat until the vegetables start to soften, stirring occasionally “so it doesn’t stick and burn on the bottom of the pot.”

[flotimginectasy]

OMAD meal of today, rice with cucumber and egg with some tuna, and Montreal steak spice

[marhor9879]

Hamburger Steak

Ingredients

1 lb lean ground beef

1 egg, large

12 Ritz crackers

1/2 tbsp Worcestershire sauce

1/2 tbsp Montreal steak spice

1/2 tbsp onion powder

3 tbsp butter

1 cup thinly sliced onions

3 tbsp all purpose flour

2 cups beef broth

1/2 tsp salt

1/2 tsp pepper

1 tsp chopped chives (optional)

Instructions

Dump the ground beef and egg into a large mixing bowl.

Place the Ritz crackers in a Ziploc bag and crush them with a rolling pin.

Dump the cracker crumbs into the mixing bowl.

Add the Worcestershire sauce, steak spice and onion powder to the mixing bowl.

Use your hands to combine all of the ingredients with the ground beef.

Divide the meat mixture into 4 evenly sized balls.

Flatten the balls into oval shaped patties.

Heat a non stick saute pan over medium heat.

Add the butter to the saute pan.

Once the butter is melted add the sliced onions to the pan.

Spread the onions out into a single layer.

Place the meat patties on top of the sliced onions in the pan.

Leave the patties to cook for 5 minutes and then flip them.

Let the patties cook for another 5 minutes then remove them from the pan and set them aside.

Add the flour to the pan.

Stir the flour, butter and onions together well and let the flour cook for about 3 minutes until golden brown.

Add the beef broth, salt and pepper to the pan.

Whisk well.

When the gravy starts to boil return the beef patties to the pan.

Spoon some gravy on top of the patties.

Place a lid on the pan and reduce the heat to low.

Leave the gravy and patties to continue cooking, covered, for 12 minutes.

After 12 minutes remove the lid and sprinkle the chopped chives on top of the patties.

Serve and enjoy!

[grandscrumwizard]

Gonna cook some weird canadiana burgers my mom picked up from the nofrills, they have cheese curds and Montreal steak spice in the burger

[slyandthefamilybook]

(I'm counting for example paprika and smoked paprika as separate spices. but if you have whole cloves and ground cloves I think those are the same)

(seasonings like salt, as well as blends like Montreal Steak Spice also count)

[excelsior9173]

i almost laughed out loud in the grocery store earlier because i found burgers that are called “the ultimate canadiana” and they have cheese curds, canadian (back) bacon, and montreal steak spice mixed in 😂

of course had to try them! so supper is a burger and a beer- also canadian 😉 (it’s alexander keith’s, i like IPA’s and while this isn’t a true one (as my sibling tells me) it’s still hella tasty)

[jonathan-s-kent]

….which spices in particular?

-✨

Well

Greek, Montreal steak spice, salt, pepper, salmon spice

[terminalthrillness]

My father, born in Montreal, on the topic of Texas Roadhouse: they don't season their steaks, they don't even use Montreal Steak Spice.

[oniongarlic]

drag queen from montreal who only does spice girls music: Steak Spice

[doozclops]

My Photography [104/?] | ☕ | Buy prints

Some more Spice Photos, as practice. In order they're seasoning salt, Montreal steak spice, and cayenne powder.

Hopefully soon I can afford a proper tripod for macro photos to get stuff a bit more exciting. If you like these or any other photos I've posted, consider getting something from my shop or leaving a tip.

[snkts]

[ META ] + snacks ( shrug emoji i just enjoy reading fun headcanons about super srs angry eyebrows muses )

♢      —        send  [ META ] + a word / phrase / person / etc  and i will write a head  canon around it. || ACCEPTING

Okay, first and foremost, a lot of people think Logan has never eaten a vegetable in his life. This is ridiculous. This man loves Japan. He’s lived there for stretches of years. He can absolutely fuck up some seaweed. Hell, he can go through packs and packs of it in one sitting. And while yes, he is closer to an obligate carnivore than a true omnivore thanks to his mutation, he still mostly keeps himself to a healthy diet. It’s better for his healing factor - it’d work regardless of what he eats, but high-protein, high-nutrient diets make it even faster - and he just likes the variety. Like I’ve said before, all of Logan’s senses are heightened, including taste. Sometimes he likes junk food, but too much grease in his diet makes his mouth taste weird. Especially after a workout. If it's hot or he's JUST finished working out, Logan is more likely to snack on fruit or a lighter meat like fish. 

He also really likes green tea flavoured things. He's not big on sweet things, but he likes green tea pastries and he's even had some green tea chocolate bars before. The Kit Kats aren’t bad. 

And jerky! Logan really likes jerky. He prefers the chunks of jerky to jerky sticks - he likes sinking his teeth into them more. He says it ‘feels better’. His absolute favourite brand is McSweeney’s, with his go-toes being the Cracked Black Pepper, Montreal Steak Spice, or Fiery Habanero flavours. Another reason he likes jerky is that it’s chewy, and it’s another way for him to satisfy his oral fixation. You’d think he’d go with chewing gum, but, no. That’s too sticky, and too sweet - most times artificially so. He doesn’t like it. (He does, however, like chewing spruce gum or spruce needles, especially if he’s out in the woods. That’s a MUCH better taste and mouth feel.) 

Overall, Logan prefers salty or savoury flavours to sweet. He also generally leans towards healthier snacks and high-protein foods when he can. He also snacks a lot. Like, a lot. He burns a lot of calories in his day to day, and he needs to get that back. There are fruit bowls throughout the mansion that he’ll pick from, and the kitchens that he’ll browse through when he needs. He also has a mini fridge in his room, as well as a sealed tupperware of snacks on one of his shelf. (It’s more of a snack matryoshka, as the tupperware has smaller tupperwares to both sort and preserve the different nonperishables he keeps.) Jerky, seaweed packets, trail mix, dried fruit, and yes, chips, power bars, and other such things are the regular suspects. At least one jar of good green tea. There’s also usually a bottle of good whiskey - Canadian, of course - on the higher shelf, too. In the fridge, he’ll keep some fruit, maybe some vegetables (carrot sticks are another good thing to chew on), some sodas (as I said before, cherry Coke and Dr. Pepper are his favourites), some beers, maybe some leftovers if he cooked something for himself and doesn’t trust the communal fridge, and, most importantly, some cooking ingredients he brings back from Japan and doesn’t want to share. Good-quality chili oil, sesame oil, miso, soy sauce, mirin, that kind of thing. He used to keep them in the main fridge, but they started vanishing much faster than he used them. So now they’re off-limits. 

As a final note, if he has pockets in his outfit, he has some kind of snack on him - probably jerky or a power bar. You know he loves you if he offers to share.

[bowsersforeskin]

oh you're not a misogynysyt? name every woman

well if you insist 😏

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Steak sauce

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From Wikipedia, the free encyclopedia

This article is about a specific sauce for steak. For general sauces for steak, see Steak § Sauces and condiments.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Steak sauce" – news · newspapers · books · scholar · JSTOR (October 2014) (Learn how and when to remove this template message)Two types of steak sauce, the left a more traditional sauce and the right a spicy versionPart of a series onSteakshow

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Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine.[1]

Overview[edit]

Steak sauce is normally brown in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, with a peppery taste similar to Worcestershire sauce. Three major brands in the U.S. are the British Lea & Perrins, the United States Heinz 57, and the British Henderson's A1 Sauce once sold in the United States as "A1 Steak Sauce" before being renamed "A.1. Sauce". There are also numerous regional brands that feature a variety of flavor profiles. Several smaller companies and specialty producers manufacture steak sauce, as well, and most major grocery store chains offer private-label brands. These sauces typically mimic the slightly sweet flavor of A1 or Lea & Perrins.

Heinz 57 steak sauce, produced by H. J. Heinz Company, is unlike other steak sauces in that it has a distinctive dark orange-yellow color and tastes more like ketchup spiced with mustard seed. Heinz once advertised the product as tasting "like ketchup with a kick".[2]

See also[edit]

Food portal

Béarnaise sauce

Café de Paris sauce

Compound butter

Demi-glace

Henderson's Relish

List of sauces

Montreal steak seasoning

Peppercorn sauce

References[edit]

^ Baxter-Wright, Dusty (28 March 2017). "Americans don't know what Brown Sauce is and it's mind blowing". Cosmopolitan. Retrieved 4 January 2021.

^ Heinz. "Heinz 57 video advertisement". YouTube. Archived from the original on 2021-12-21.

Further reading[edit]

Kenneth T. Farrell (August 31, 1998). Spices, Condiments and Seasonings. Springer. pp. 308–. ISBN 978-0-8342-1337-1. Retrieved November 25, 2012.

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Condiments

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British condiments

Irish cuisine

Steak sauces

Umami enhancers

American condiments

[fuckkbrunch]

Here's a 3-fer.

I'm a slut for dairy marinated chicken. I hate yogurt, but I admit it has a handful of uses.

Thankfully I split this one in half, because I had baaaaarely enough cumin for the half recipe.

Very simple spiced yogurt, I even have the good olive oil.

Wrap that bitch up and toss in the fridge for a day. Minimum 2 hours, but in my opinion it's not a real marinade if it doesn't sit for at least a half day.

Tony suggests the use of a cast iron grill pan, but I'm not buying a new pan just for this, so I used a regular cast iron. I should have reduced the cook time due to the extra pan contact, and my chicken thighs were a little small. They ended up about 15 degrees over temp, but still very good. Would be great along side a salad.

I thought this would be a good side for the chicken, but I wasn't really a fan. The red wine vinegar was overpowering, I think rice wine vinegar might be a good substitute.

Tahini based dressing with some white miso soup concentrate, not exactly the real stuff. I miss living in Montreal, with that sweet, sweet Asian market just one block from my apartment.

Could have been the fake miso (Miso Easy brand) that put me off, I'll need to experiment with this one. I even pan toasted my own sesame.

I'll admit, I shoehorned this one in because I had mushrooms and butter in the fridge already. I had an arm injury that put me out of the game for a week or so. Felt the need to catch up. They were tasty, but not the right side for this dish. Gimmie a steak with sautéed mushrooms any day.

Very beige dinner. Very flavourful dinner. Luckily, I'll take delicious over pretty. I made the Boston lettuce salad the week after this one (post upcoming), and the chicken would go a million times better with it.

| Cast-Iron Chicken + Sides |

Taste is a 3.5 out of 5. The chicken is doing the heavy lifting.

Difficulty is a 2 out of 5. I made it in the afternoon before work. Simple weekday type dinner.

Time was around an hour. Add ten minutes for the prep to marinate the chicken the day before.

Good but middling. I'll definitely be making the chicken along side the Boston salad this summer, though.