More often than not that’s what my mom does when i visit for Thanksgiving. I’m not 100% sold on turkey, it can be ok i suppose but i would much rather eat a nicely done chicken.
Edit: I must add that i’ve had some really excellent turkey dinners in the past. I enjoyed the hell out of it but i still prefer chicken if given the choice of one over the other.
Orodeal. That’s what it’s called. Little Spanish deli on town sells it.
cc @Grey_Devil cannibals say that people taste like bacon.
If I am what I eat, I will assuredly taste like bacon.
I must taste like PB & J and beer.
I taste like rye whiskey and eggs.
Mmmmm. Rye is a wonderful marinade. Thank you 
I have to admit…in all seriousness…I do marinate one thing in Rye.
Dried Cherries. I put them in a mason jar with a good portion of Rye and use them in various drinks including old fashioned’s.
+1 for enjoying non-Italian olive oil. I was out with a Sicilian last week who suggested an oil because it was Italian and a brand that they recognized - but I had to show them the fine print that it was processed in and exported from Italy, and explained that that increases the cost. Whereas if I deliberately get olive oil from Spain, Egypt, Morocco, etc it is easier to know what I am getting, and it’s cheaper. The market counts on the regional identification and exploits it, not unlike how Greek wine is so much cheaper than French wine only because most aren’t looking for it.
Heathen. First off, there’s chile powder (good stuff) and chili powder (flavored cumin). There’s such a range of chile and ways to cook with it.
I’ve got some others, but the ones above are my go to pepper derivatives.
For the record, I’m white. Do I season? No. I add ingredients to my spices.
My father-in-law’s family was from Omaha, Nebraska and they ate very much like this. His mother never cooked anything with more than five ingredients. I don’t think it would have helped if she had a different attitude though, since by all accounts, she was a horrible cook. In turn, my father-in-law is very wary of “spices[1]” not necessarily because of the diet of his youth but because he spent most of his life with a digestive disorder with rather random triggers (he’s better now).
[1]Which, according to my husband, caused him to refuse, among many things, Jasmine tea.
Legit this is what my parents do, my mom had enough packets of their flakes to fill up a bottle.
I want to reply in character as a potential cannibal, and ask you to leave some on the counter, but I creeped myself out in the process.
I’m pretty sure we have a jar of crushed red pepper harvested from various pizza joints.
This makes me ■■■■■.
I have to admit my seasoning profile is pretty limited to cumin,nutmeg,mace, cinnamon, and pepper
and booze
I envy you. I would like to adventure down the routes of authentic, or even not-really-authentic-but-close-enough, dishes from the cuisines you mention, and a whole lot more besides.
Unfortunately my cooking choices are limited, not least because the response of the people I have to feed to anything too novel is “I’m not eating that”, or some variation thereof.
The list I gave is that which hard-won experience has taught me will provide a surprisingly wide variety of tasty, if not massively original, meals.
Otherwise we’d have the beef-in-five-spices thing I once had in a Vietnamese pop-up in Shoreditch every night (at least until I got bored of it), assuming I could get hold of the star anise.
Slightly OT: do not hire a scooter on Paxos in olive season*, because you will come off in an olive-oil slick on a bend.
I can’t remember whether it was in her SPQR or Pompeii, but, according to Mary Beard, the Jewish community in 1st century BC AD Italy was sufficiently numerous and prosperous for garum manufacturers to make a kosher version.
* It’s always olive season.
EDIT: stupid dating error.
If the “people I have to feed to” happens to be family as in your kids…my response is tough cookies!
I took a hard line with each of my 3 that they have to eat what is served. It’s allowed them to not become fussy eaters, to explore new things and expand their tastes, and learn to be adventurous.
