"Standard" marianade

[Aabidano]

This is what I marinate chicken and pork in most of the time. It's decent for fish as well, though not quite as good. I freeze meat in ziploc bags, so dumping all the ingredients into the bag and squishing it around a bit works pretty good.

All measurements are approximent, this is for about 4 pieces of chicken or 4 pork chops.

1/4 cup good soy sauce
1 tablespoon dried, chopped onion, powdered onion works, fresh onion doesn't
1 tbsp garlic, minced or powder
1 tsp ginger
2 tbsp brown sugar or half a can of regular Coke. Comes out nasty with Pepsi for some reason.
Black pepper to taste, 1/2 tsp is about right for me.

Top off with water, stir.

If using with fish, add some lemon juice, it will pickle the fish a bit, so don't let it sit more than 10-15 minutes.

Needs to marinate at least a half an hour in the fridge, or if added while frozen wherever you let meat thaw.

Make sure the chunky stuff is on when cooking. The marinade and onions will carmalize on a grill.

[Pherr the Dorf]

This is my standard marinade with a few examples of how it changes. This is not to be used on fish

1 cup olive oil
2 oz dijon
4 oz red wine
2 Tbsp capers
2 tsp ground corriander
1/2 tsp ground allspice
1 tsp picked fresh thyme

Toss it all in a blender and frappe!

Variations

Steak- add 3 anchovies
Pork- add 2 tsp pink peppercorns
Chicken- Add 1 tsp rosemary

[Zamtuk]

Truth be told, I don't really use measurements when preparing things like marinades. Though I'm sure I'm not alone on that one. But I will throw mine in with some arbitrary measurements, since the amount is all the same in most. But like I said, measurements aren't my thing with marinades so use much discretion (sp).

6oz Lea Perrins Worchestire
1 T Montreal Steak Seasoning (I use the spicy one)
1 T Mrs Dash
1/2 onion diced
3/4 T Garlic
2 t Crushed Red Pepper
2 t Salt
2 t Pepper
1/2 Green Pepper Diced (optional)

Marinade for steaks and hamburgers. Steaks marinade in tupperware or the like for 24 hours. Hamburgers, 30 minutes - hour.