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Spices & Seasonings/Questions
| Subject | Date Asked | Expert |
| over seasoning | 1/24/2009 | Alan Vogel |
| Q: My daughter has become very interested in developing her own recipessometimes she ends up over ... A: Sue, First I think it is great that your daughter is trying her own thing as I am sure you feel ... | ||
| poppy seeds | 12/30/2008 | Renee Aun |
| Q: I have some poppy seeds that expired 2/2008. It is now 12/2008. I put them in my chicken casserole ... A: Go ahead and eat them. They aren't bad for you to eat in a way that will make you sick. They are ... | ||
| corned beef | 12/30/2008 | Alan Vogel |
| Q: spices contained in corn beef. A: Richard, spices in corned beef vary as much as who is cooking it. beef is first put in a brine ... | ||
| How can you tell that a spice/seasoning has gone 'bad' or degraded? | 12/23/2008 | Chef Glen L. Davis II |
| Q: My Dad has an old spice/seasoning rack in his kitchen he never uses. I kinda forgot about it until I ... A: EXCELLENT QUESTION! First off, spices and herbs don't "spoil" they way other food will (if they ... | ||
| garlic and oil | 12/21/2008 | Chef Glen L. Davis II |
| Q: Are there medium sized spice grinders and mixers available.. I've been using the regular coffee ... A: Yet another GREAT QUESTION... YOUR ON A ROLL! Thank you, I do enjoy helping people and yes cooking ... | ||
| cardamon | 12/18/2008 | Chef Glen L. Davis II |
| Q: I have a recipe from my grandma that calls for 15-20 cardamon seeds. I can only find ground cardamon ... A: I am gonna go "out on a limb", so to speak, and guess that you need the Cardamom for a beverage ... | ||
| Difficulty | 12/2/2008 | Chef Glen L. Davis II |
| Q: I am a 15-year old who is looking into a career in the culinary arts and was wondering how difficult ... A: First off let me thank you for a question on a topic that is very near and dear to me! Let me start ... | ||
| good seasons Italian dry salad dressing & Pork sirloin tenderloin.. | 11/25/2008 | Chef Glen L. Davis II |
| Q: My question is can you put Good Seasons dry dressing as a rub on a Pork sirloin tenderloin. I want ... A: Yes, you can use many dressing mixes as seasoning. While I am not familiar with that particular ... | ||
| seasoning on market | 11/12/2008 | Alan Vogel |
| Q: Mr. Vogel, Thank you for responding to my question, and also for the information. I am ... A: Audra, to answer your question, no once you combine spices it is no longer their product. What I ... | ||
| chili seasoned too hot | 11/9/2008 | Chef Glen L. Davis II |
| Q: Is there a way to correct chili that is seasoned too hot? I made it mostly the same as always, but ... A: Unfortunately the only way that I know of to tame that pesky capsicum is to add sugar. this will ... | ||
| PUTTING A SEASONING ON THE MARKET | 10/30/2008 | Alan Vogel |
| Q: I HAVE DEVELOPED A SEASONING THAT NUMEROUS PEOPLE HAVE SAID I SHOULD PUT ON THE MARKET. HOW DO I GO ... A: Audra, I will not lie to you, it is hard. There are many pitfalls that you will encounter but it ... | ||
| chicken wings & food coloring | 10/29/2008 | Renee Aun |
| Q: I want to use food coloring to dye chicken wings green for Halloween, & call them frog legs. Will ... A: What a great idea!Regular food coloring was made for such things. You can apply the coloring ... | ||
| scrambled eggs | 10/28/2008 | Chef Glen L. Davis II |
| Q: Chef Davis, On Sundays we go to a little cafe where I always order scrambled eggs with home fries ... A: Unfortunately I can not really tell you for sure what is in them; But what I can do is tell you a ... | ||
| scrambled eggs | 10/28/2008 | Alan Vogel |
| Q: Alan, On Sundays we go to a little cafe & I order scrambled eggs with home fries. The eggs are so ... A: Not much to go on but since you did not mention black flakes, I would first say white pepper. Then ... | ||
| Cinnamon | 9/28/2008 | Chef Glen L. Davis II |
| Q: I am very interested in Cinnamon. I have an addiction to cigarette smoking and I would really want ... A: I have to admit this struck me as a rather unusual question! I am not sure that you will like the ... | ||
| Cinnamon | 9/28/2008 | Renee Aun |
| Q: I am very interested in Cinnamon. I have an addiction to cigarette smoking and I would really want ... A: I've looked and looked and can not find any data about cinnamon being an alternative for nicotine. I ... | ||
| Bacteria and Oil | 9/23/2008 | Chef Glen L. Davis II |
| Q: I read in one response that oil is notorious for bacterial growth. Can you elaborate? Including ... A: Interesting question, for bacteria to grow and reproduce they require moisture. Oil repels water, ... | ||
| dry smoke flavoring | 9/22/2008 | Alan Vogel |
| Q: I can purchase 'liquid smoke' for my chicken marinade/ basting sauce but I can't find JUST dry ... A: John, you can buy hickory and mesquite smoke flavor from Spice etc. out of Atlanta GA. They are a ... | ||
| Popcorn seasoning | 9/16/2008 | Alan Vogel |
| Q: I am looking for a product that I can't seem to find anymore. It was a yeast-based product call ... A: CJ, Well that is a tough one. Maya Maize is made by Nile Foods out of Boulder Colorado. I found a ... | ||
| pizza sauce | 9/11/2008 | Chef Glen L. Davis II |
| Q: Our local pizza restaurant has a sauce that is very different everyone is trying to decide what they ... A: Without actually tasting the sauce it is very hard to put a label on what gives it that particular ... | ||
| strange aged balsamic vinegar sediment | 9/2/2008 | Chef Glen L. Davis II |
| Q: I recently 'merged' two bottles of balsamic vinegar and when I got to the bottom of the quite ... A: You are quite welcome, please feel free to contact me with any other questions you may have. Even ... | ||
| strange aged balsamic vinegar sediment | 9/1/2008 | Chef Glen L. Davis II |
| Q: I recently 'merged' two bottles of balsamic vinegar and when I got to the bottom of the quite ... A: Because you said that the bottle that the sediment was in is an expensive one the culprit is ... | ||
| SmokyCokeyJuJu BBQ Sauce | 8/25/2008 | Alan Vogel |
| Q: I have a BBQ sauce recipe I want to market locally in the Tallahassee, FL market. Can you provide ... A: Sorry it took so long to answer. The first thing I would say explore all possibilities in regards ... | ||
| spices | 8/20/2008 | Renee Aun |
| Q: How to improve the flavor of whole spices when they are old? A: Sorry to say Francine, that is like asking, "How do you look 18 when you are 80?" It just isn't ... | ||
| Course Salt - Pickling Salt | 8/16/2008 | Alan Vogel |
| Q: Can I substitute table salt for Course (Pickling) salt? A: Dixie, I am sorry it has taken so long to get back to you. The answer to your question is yes. ... | ||
| peppers( habinero) | 7/23/2008 | Renee Aun |
| Q: I added one habinero to a pot of chicken soup, its really too hot now, is there anything I can add ... A: Sorry David, Unless you add more stock and other ingredients, your only recourse is to have a glass ... | ||
| Proper Marination | 7/19/2008 | Renee Aun |
| Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ... A: Vinegar is a great preservative. I am assuming you are also adding some salt. If you use sterile ... | ||
| coursesalt | 7/17/2008 | Alan Vogel |
| Q: where can I purchase kosher salt or the old fashioned course salt? A: Clara, I am so sorry I have not answered your question. You can find Kosher in any supermarket, it ... | ||
| Proper Marination | 7/12/2008 | Alan Vogel |
| Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ... A: Hey Mike, I went to my mother-in-law for this question. She is the mother of all canning!! LOL ... | ||
| SPICES | 6/19/2008 | Renee Aun |
| Q: I HAVE PUT WAY TOO MUCH SALT IN MY MACARONI USING THE ADVICE OF ITALIAN CHEF WATER SHOULD TASTE ... A: Wanda, Yes, cooking more macaroni and adding it should help distribute the salt. You don't mention ... | ||
| pepper | 6/16/2008 | Renee Aun |
| Q: Is there a way to grade peppercorns? How do I know if the pepper I am buying is good or not prior to ... A: Well that is quite alot of questions and they involve alot of detail. My suggestion is that you ... | ||
| pepper | 6/16/2008 | Alan Vogel |
| Q: Is there a way to grade peppercorns? How do I know if the pepper I am buying is good or not prior to ... A: Larry, There are three basic types of peppercorn which is produced from a berry that grows in ... | ||
| Bluish Areas On Marinated Garlic | 6/16/2008 | Renee Aun |
| Q: I prepared marinated garlic & green olives last night. The recipe: 25 large cloves garlic 25 ... A: I know that transgenic studies in garlic use a the appearance of blue spots as a determination of ... | ||
| dijonnaise mustard | 6/15/2008 | Renee Aun |
| Q: To make the above do I just add ready made mayonaise or do I make up home made mayonaise after doing ... A: I think you have me confused with someone else. I don't have a Dijon recipe on my website. It's a ... | ||
| meat like substance in red wine vinegar | 6/5/2008 | Renee Aun |
| Q: I read that some sediment may form in red wine vinegar we had bought. After some time I noticed that ... A: It's impossible for me to determine what was in your vinegar without taking it to a lab and ... | ||
| Garlic | 5/23/2008 | Renee Aun |
| Q: I am attempting to make Chimmichurri Sauce. It is a South American dish of fresh minced green ... A: As a biologist I know that allicin is the chemical that gives garlic it's bite and also it's ... | ||
| unknown spice | 5/20/2008 | Alan Vogel |
| Q: I found a jar of a tan powdered material in my mom's spice cabinet that has a label on it that says: ... A: OK, the first line roughly translated is People of Brazil. The second line is the ingredient ... | ||
| saffron | 5/15/2008 | Renee Aun |
| Q: I've never used saffron before, but I kind of expected it to be ground up, like chili powder or ... A: I have always seen saffron sold in it's natural state - flower stamens - which look like threads. I ... | ||
| Difference between mustard powder and ground mustard? | 4/23/2008 | Renee Aun |
| Q: Is there any difference between mustard powder and ground powder? Here, price is a big difference, ... A: I can't tell where you are from, but in my experience they are the same thing and usually consist of ... | ||
| Unknown spice/seasoning | 4/20/2008 | Renee Aun |
| Q: I was given a thick red substance, poured like molasses, and had a strong. tart lemon flavour. I ... A: This one is easy! What you have was perhaps at one time grown only in the Middle East, it is ... | ||
Alan Vogel
Top Expert on this page
Expertise
BBQ Rubs and Seasonning. Types of meats best for smoking, grilling even oven cooking, Suggested recipes for any occasion.
Experience
cooking and catering for 30 years. Native Texan and Licsened Food Manufacturer. Public Speaker on outdoor cooking, sports and education.
Owner of Big Al's Texas Rubs, BBQ Rubs and Seasonnings.www.BigAlsTexasRubs.com
Education/Credentials
My cooking education has been self taught by cooking and catering for over 30 yrs. Have spent extensive time in Mexico and different states that have strong ideas in regards to why their style of BBQ is best.
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