Anybody have a list of condiments....

 

Of course Pheasant will require your fruit trees Lemon Juice and Orange juice with added grated Onion, whole cloves, sugar, salt and a bayleaf which you can also grow. But you may want to avoid any fowl when the avian flu hits.

 

Those near clams will want ingredients to make a brine with water, salt, sugar, black ground pepper, crushed cloves, fresh garlic, crushed bayleaf, whole pickling spice, that lemon juice and don't forget vinegar-plain cider or tarragon flavored. Oysters willneed horseradish. Salmon (Kippered) will need allspice & mace. Of course Shrimp needs Tabasco Sauce. And Tout you'll want Savory, Oregano and Basil for a rub.

 

Sausages will require sugar, pepper, nutmeg ginger cloves mace basil and sage. You may want a little more body in your beef heavy pork fat, brisket or stew meat, you'll need salt pepper paprika coriander mace ginger and don't forget the cayenne pepper and maybe soe curry ground or powder.

 

You may want to include in your preps recipes for Carp, Catfish, Caribou, Reindeer, Wapiti, Moose, Wild Ox, Elk, Bison, Coot, Crappie, Crustaceans, Mollusk, Mountain Goat, Porcupine, Possum, Prairie Chicken, Quail, Racoon, Turkey, etc.

 

Curing of food by the rays of the sun or by some form of fire or retarded burning process and or Smoking and curing of foods goes back to the dark ages. The aboriginies still depend on the preparation and preservation of foods by these methods. A good crock 2-5 gallons is also important. There is no end to what ay be conjured up to spice and flavor. What tastes good to one may not to another. Try out many recipes now, enjoy your new meals. Remember tobuy what you eat, so you'll eat what you buy. Enjoy   Annie.  

Thanks Rockhound, I enjoy so many of your posts and others; too often I remain silent and forget to compliment the poster when they've worked hard to make a personal post. Thanks again, it does feel good to have a compliment.