Spices and stuff for cooking.

[DarinM]

Slap Ya Mama is something I use in just about everything. I also carry around a pepper mill, a salt mill, and then I have a molcajete for making a fresh ground spice mix wherever I am. I prefer using herbs (fresh preferably, dried otherwise). I use alot of rosemary, thyme, oregano, cumin, fennel, dill, sage, basil - the list could go on and on. And I always will have some citrus. I'll use the zest, the juice and the flesh depending on what I'm preparing. I prefer limes, but each person has his/her own preference. But with a couple limes, some serranos, sea salt, pepper, dill, fresh cilantro, some olive oil and a hit of tequila I can make some grilled fish that would make you slap your mama.

 

[Yulli]

I don't have a grill when I camp. everything is usually cooked on the coleman stove. So I'm trying to figure out some ways to make some good dishes that aren't too complicated and use some of the spices and seasonings that were mentioned.

Thanks again guys.

 

[dwh]

Black pepper
iodized salt (gotta have iodine) I don't use much salt (almost none really), but I use a pinch of this once or twice a week)
onion and garlic powder (but never garlic salt, yech)
paprika
Mexican hot sauce (made with water, not vinegar - I hate vinegar, but vinegar hot sauce is okay on feesh - I like Huy Fong Tuong Ot Sriracha for that because it's garlicky (and I can get it for wholesale + baksheesh under the counter at my local Chinese take-out joint who buys it by the case), but it was much better when they used serranos instead of jalapenos so I'm scoping out different srirachas)
soy sauce
red pepper flakes
generic italian seasoning (which never has enough basil)
basil (no such thing as too much basil (though there is absolutely such a thing as too much oregano))
canola oil with omega 3/6/9 fatty acids (eye doc recommended that)
olive oil (because, it's yummy)
lemon juice (mostly for tea, but sometimes other things)


Those are the staples, but depending on what I'm planning, I might also have some Thai fish sauce (and lemongrass), Filé powder, Jamaican jerk spice - or yea, I really like Montreal steak seasoning too.

 

[Honu]

next two outings we are going to carry way less just some basics we have
like the italian seasoning and garlic we like to sprinkle a touch on our garlic bread to taste
montreal for our burgers
and of course salt pepper
shoyu and things like mustard ketchup steak sauce are still in jars but dry spices and fresh as much as we can will be now minimal carry along
currently we have a spice rack with multi selection jars and we really dont use them that much
but instead for our meal planning pre measure and ready our spices for the food we plan on having and kinda have bagged meal kits so we can grab our dinner bag and it will have the seasoning and meat and veggies whatever pre portioned and cut like many do here
we will do some prep but we like to cook just dont like clean up of prep

we really dont just cool random things we know and plan what we have with us ? the only time we did not are on long trips like 2 week trips when we can resupply along the way then we will carry more stuff

also our kit is getting broken up to longer than 5 day items to bring along

 

[dwh]

I don't have a grill when I camp. everything is usually cooked on the coleman stove. So I'm trying to figure out some ways to make some good dishes that aren't too complicated and use some of the spices and seasonings that were mentioned.

Thanks again guys.

http://www.mrfood.com/One-Pots/36-Quick-and-Easy-One-Pot-Meals#