ULTRA-HARD MODE: >>no hot sauces<<
>(Dried/fresh black/cayenne/jalapeno peppers OK)

To make info useful for other anons, post the kind of meat you're applying the seasoning to.

this on everything including carbs

>>76390481 (OP)
There’s this thing called salt

picrel my current go-to for ground turkey and beef
i think the citric acid and vinegar powder is what helps make this blend "pop"

salt + pepper + garlic salt the holy trinity at the stove at all times.

Salt and pepper.

0 salt on anything I eat (cause BP)
favorite meat?
I just put a chickenbreast in the airfrier and eat it with no condiments or flavoring
Delicious and juicy

>>76390585
>tell me you're white without telling me
there are salt-free seasoning blends, anon
you DON'T have to live like this...

>>76390595
I know I know
but one week I decided to just try eating no salt instead of trying to cope with all fake flavorings
It was a hard week but around day everything started to actually taste good again

>>76390598
>seasoning is “fake” so I just eat literally the blandest meat there is, chicken breast, with no seasoning whatsoever, not even salt, no oil, and it’s “so delicious”
This is so sad. And no, it doesn’t mens you have a superior palate or whatever other shit you’ll try to say to act like you’re so much more enlightened than everyone else for enjoying eating completely plain chicken breasts.

>>76390481 (OP)
I don't. I just eat it raw.

not memeing here, picrel legit makes every meat taste amazing
I’m not black I promise

>>76390605
Okay

>>76390619
>no msg added
It's weird how Americans have been conned into thinking that MSG is somehow bad for you instead of a great FLAYVA ENHANCA

I tried seasoned salt before and it just had taste of... salt. Dunno, maybe I didn't slop on enough to "get" the "seasoned" part.

>>76390605
Plain chicken tastes good if you fry it, don't know about airfrying tho. Don't believe Big Spice anon

>>76390481 (OP)
Lime juice plus vinegar marinade to reduce advanced glycation end product formation.

>t. level 99 food wizard

>>76390644
There is a little research showing people getting headaches and high blood pressure with high doses, but basically a non-issue for most.

It's a /sci/ence literacy problem because it has a chemicaly-sounding name and an acronym. TCP is another based synthetic additive a lot of sources say is tasteless but IMO is kind tangy.

>>76390605
>he fell for the spice jew
WYPIPO DUN SEEZON DEY FOOOOOD
>>76390619
Ok Tyrone

I fry my chicken on some oil and add salt, if you do it correctly the cooked flavor is great, no satanic spices needed.

I add onions and garlic to the pan if i have any on hand. I eat a bag of mixed greens raw sometimes

>>76390789
Speaking of acid, another thing anons shouldn't sleep on is tomato paste (including tomato sauce and canned diced tomatoes)
>DOES NOT APPLY IF U ALLERGIC

>Make some chicken stock (cubes are fine) and combine well with tomato paste
>fry yo chicken of ground meat to 90% done
>pour in the tomato/stock mixture and reduce

sorry no exact amounts. Just google some recipes for a template and then flavor to taste

>>76390979
Stock cubes are not fine you philistine

>>76391002
>hurrr durrr
I bet you also think MSG is "bad for you".
I prefer picrel to quickly make however much stock I need, but cubes are also fine.

Olive oil + mustard + balsamic vinegar + onions sauce + Worcestershire sauce. Mix it into a marinade with some salt, pepper, onion / garlic powder. Apply to beef and let it sit for at least an hour, but ideally overnight. Walla.

>>76391122
Sounds bueno.
What kind of mustard and what propoprtions/amounts?

>>76390481 (OP)
Steak marinade I use. I usually use flank or skirt.
>2 oranges juiced and zested
>1 lime juiced and zested
>a spoon of brown sugar or honey
>2 bunches of cilantro
>dried oregano and thyme
>salt and pepper
>1 jalapeno
>a little oil
Put this through the food processor and into a bag with the steaks, refrigerate for 24 hours. Grill it with vegetables of choice and eat with tortillas.

>>76390481 (OP)

WAAAAY too many nonwhites on here, white people don't season with anything more than salt, pepper, and maybe paprika if they're feeling adventurous.

>>76390481 (OP)
If it's good quality, literally all you need is salt.

>>76393513
That's because white people eat high quality meat from desirable sources.
If your a shitskin, eating mystery meat that's been in an open air market covered in flies(laying maggots in the meat) for a day or two, drowning it in spices is preferable.

Don’t want to start a new thread so asking here. Is pork good for you?

>>76393557
It's haram

>>76393557
Schizanon checking in. No, it's not good for you, the parasites inside you love it however. There are very good reasons all scriptures agree on this one topic. It's not just that it's physically bad for you, you are literally eating cursed humans. Every cannibal that's ever been interviewed claims humans taste exactly like pork. The skin, the tissue, the remarkable human like eyes, the compatible organs...dyor

>>76390481 (OP)
I don't understand the question. It already tastes like meat, the only thing you have to do is not cook it too long.

>>76393557
Roasted piglet is the greatest dish ever created. Theres literally nothing else as delicious as that.

>>76390563
this and oregano, occasionally

>>76393513
>>76396617

You forgot garlic powder. I don’t like pepper tho

>>76393513
Salt, pepper, onion, garlic, Italian herbs (thyme, rosemary, parsley) sometimes cumin and corn starch for Spanish dishes.
I marinade chicken and pork in homemade mojo marinade
I make my own rub for smoked butt
I will out spice you and fuck your bitch like the man she's been missing

>>76390481 (OP)
>flavor your meat

>>76393529
No anon that's why they eat all meat well done. Well done meat kills all those maggots and parasites.

>>76390481 (OP)
Pork, baked or grilled:
>Wright County Pork Producer’s Seasoning
It’s the best seasoning for grilled pork, bar none.
Pork, smoked:
>PS Seasoning Notorious P.I.G.
Beef or Venison steak:
>Black Pepper or White Pepper and salt.
>Some mushrooms if I'm gonna make a pan sauce
Beef or venison burger:
>pepper, salt, paprika, celery powder
Beef or venison stir fry:
>Garlic, shallot, mushroom, black pepper, white pepper, Thai bird chili, salt, cumin, paprika, corn starch
Chicken, baked or grilled:
>Marinate in Italian dressing, Jamaican Jerk, Cajun, or Montreal Chicken depending on what the side dishes are.
Chicken, fried:
>marinate in buttermilk and siracha, season, Lefty’s seasoned breading mix.

>>76390481 (OP)
For chicken I use adobo seasoning. I prefer Badia brand cuz it has MSG. for beef I just use salt and pep. for fish it’s same as beef but also some kind of acid.

This stuff is incredible on chicken.

>>76390481 (OP)
salt, pepper, oregano, basil, garlic, butter. if you're autistic you can go for some ketchup, if you're a faggot you can do either onions sauce or sweet and sour sauce.

>>76390481 (OP)
For gagging down chicken breasts I usually make a marinade that involves throwing a bunch of shit in my Magic Bullet blender and turning it into goo. I either do a chipotle chili, cilantro lime, or Greek marinade.

To make it all more flavorful and tender I butterfly the chicken fully in halves and pound it thin, then dump the marinades on top.

I'll buy a big family pack of chicken breasts and grill it all up over charcoal on Sunday.

>>76391564
ngl I was hoping more people would post DEY SEASONINS for ground meat and chicken
I'm too poor to buy beef cuts for daily meals unless it's like a treat :(
Not that you did anything wrong. This just reminds me that I need to look for a food processor and not just YOLO everything into my nutribullet blender
>>76393513
How do you season your food, my african-american brownoid?
>>76393522
There's more to life than salt, fren

>>76393557
Everything is good for you in moderation, even cocaine.
But if I had to choose I'd pick turkey and chicken over pork/beef for daily macros
If you are doing a cheat meal or w/e then have at it no rules.
>>76395114
I want it to taste like other things because I am bored of just """meat flavor""".

>>76397332
>oregano, basil
Fresh or dried?
For me fresh goes bad too fast and I don't have the patience for a garden. Dried never really hit the spot as much as variations of salt/heat/acid did.
>>76397308
This is great advice. I used adobo paste a long time ago and it had amazing heat while still retaining flavor. Gonna try to find some again.

>>76390481 (OP)
Fat. French sauces are ideal.

>>76390481 (OP)
If you don't want to think, taco seasoning. Especially good for grilled chicken.

>>76398990
>I was hoping more people would post DEY SEASONINS for ground meat and chicken
Fine. I make a basic but authentic Cajun spice blend that someone from Louisiana taught me. Works well on most meats and in soups/stews:
2tsp smoked paprika
1tsp cumin
1tsp white pepper
1tsp cayenne pepper
1/2tsp dried thyme
1/2tsp dried oregano
Granted there are as many Cajun spice blends as there are Cajun cooks but this one is the flavour you'll recognize if you've ever had proper Cajun food.

>>76399454
pearls before swine

>>76390481 (OP)
Salt + pepper + picrel or sometimes garlic. Literally nothing else is needed and everything these chemical addicted retarded nigger americans are posting is absolute garbage. But hey, they also throw their food into an open flame and call it barbeque so you know...

Paprika
Cumin
Red pepper
Black Pepper
Salt
Oregano
Parsley
Onion
Garlic

I put all of these in random amounts in a container and put it on everything.
I have never gotten a single complaint.

>>76399454
baka whytebois don season dey food fr fr

>>76400109
I'm white nigger

>>76390481 (OP)
Fresh peppercorns w/ basic pan sauce for steaks
Some ginger/garlic based marinade for chicken
Onions sauce/oyster sauce demiglace for pork
Everything else is interchangeable and should synergize with vegetable side im having, dry wines, mirin, citruses - anything that lets you adjust the brightness of a dish so the heavier sauces dont turn nauseating

Minced Garlic or mix it with my carb/veggie. I only use the instapot because I can't be bothered.

>>76390481 (OP)
Steak
>Himalayan Salt
>Fresh ground black pepper
>Ground rosemary
>Maybe picrel if I dont care about the sear, or to put it on while its resting
Chicken
>Salt
>Ground black pepper
>Paprika
>Rosemary
>Herbs de Provence
>Picrel or some sort of Kinder's seasoning
Fish
>Salt
>Ground black pepper
>Garlic/Onion powder/flakes
>Rosemary
>Herbs de Provence
>Picrel or Kinder's if Im feeling lazy

Usually just salt and pepper, but sometimes I dry-brine my meat 24-48 hours with smoked salt.