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  #1 (permalink)   Report Post  
Carnivore269
 
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Default Stocking the spice cabinet..

Things I cannot do without:

Dried dill
Dried parsley leaf
Dried Celery leaf
Dried Basil (I use only fresh out of the herb garden in season but
this one freezes back in the winter)
Rosemary (this one lives thru the winter so I always have it fresh in
the garden)
Garlic Powder
Onion Powder
Dried minced onions
Salt free Lemon Pepper
Mixed peppercorns in a grinder
Comino (Cumin)
Curry
Chili powder
Cayenne
Oregano (which I don't use very often)
Tarragon (fresh if in season)
Thyme (same as above)
  #3 (permalink)   Report Post  
DRB
 
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Default Stocking the spice cabinet..

Things I have to have:

Garlic Salt--Lawrey's
Dried Parsley
Pepper
Salt--Iodized for table salt (family history of goiters) and Kosher for
cooking
Oregano
Basil
Italian Seasoning--McCormick Gourment Line
Ground Red Cayenne Pepper
Dill Weed
Paprika
Mustard Powder
Nutmeg
Ground Cloves
Cinnamon
Montreal Steak Seasoning--McCormick
Ground Allspice
Ground Ginger
Seasoned Salt--Lawrey's
Fox Point (Penzey's)
Not sure if this counts--Lipton Recipie Secrets Onion Soup Mix
Garlic

Most all of those come from Penzey's except the McCormick and Lawrey's ones.
I get morton Iodized salt and Diamond Kosher Salt

Things I like to have:
Onion Salt
Onion Flakes
Onion Powder
Penzey's Sandwhich Sprinkle
Poultry Seasoning
Sage
Bay Leaves
Poppy Seed
Garlic Powder
Chesapeake Bay Seasoning




"Carnivore269" > wrote in message
m...
> Things I cannot do without:
>
> Dried dill
> Dried parsley leaf
> Dried Celery leaf
> Dried Basil (I use only fresh out of the herb garden in season but
> this one freezes back in the winter)
> Rosemary (this one lives thru the winter so I always have it fresh in
> the garden)
> Garlic Powder
> Onion Powder
> Dried minced onions
> Salt free Lemon Pepper
> Mixed peppercorns in a grinder
> Comino (Cumin)
> Curry
> Chili powder
> Cayenne
> Oregano (which I don't use very often)
> Tarragon (fresh if in season)
> Thyme (same as above)



  #6 (permalink)   Report Post  
Frogleg
 
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Default Stocking the spice cabinet..

On 4 Oct 2003 20:40:04 -0700, (Carnivore269)
wrote:

>Things I cannot do without:
>
>Dried dill

has as much taste as grass, IMHO.

>Dried parsley leaf

not much more flavor, and parsley is winter-hardy in many areas. Well
worth growing. One of my favorites

>Dried Celery leaf

what's wrong with the leaves on celery stalks?

>Dried Basil (I use only fresh out of the herb garden in season but
>this one freezes back in the winter)

it doesn't freeze back -- it dies. It's an annual. While fresh is
about 1000 times more flavorful than dried, it *is* useful in sauces
and whatnot

>Rosemary (this one lives thru the winter so I always have it fresh in
>the garden)

Lucky you. My large plant died a couple of years ago and I've been
trying to get another one established ever since. Lovely generous
plant.

>Garlic Powder

OK

>Onion Powder

OK

>Dried minced onions

Some usefulness, although it's not much more difficult to keep onions
on hand and dice when needed

>Salt free Lemon Pepper

Haven't tried this. I *did* notice that many "lemon pepper" mixes
included salt, which is a surprise to those trying to cut down on
sodium.

>Mixed peppercorns in a grinder

Just black ones for me. Do the other colors taste significantly
different?

>Comino (Cumin)

You betcha! Ground and seeds.

>Curry

Have a couple of different kinds, but prefer to use individual spices

>Chili powder

prefer ground chile, so I can mix my own combo.

>Cayenne

Essential

>Oregano (which I don't use very often)

Useful, and dried lasts a long time. Also have fresh

>Tarragon (fresh if in season)

Never cared for it, 'though I can't quarrel with those who do.

>Thyme (same as above)

Dried is quite flavorful, although fresh is nicer.

I would add mustard (ground and seeds), bay leaf, cinnamon, nutmeg
(whole with grinder), tumeric, seeds (sesame, poppy, caraway, celery,
cumin), paprika, and dried ground and fresh ginger. And garlic, of
course. And as many ground/flaked chile things as possible.
  #8 (permalink)   Report Post  
Kswck
 
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Default Stocking the spice cabinet..



Carnivore269 wrote:

> Things I cannot do without:
>


<snip>
Parsley
Basil (home grown & dried)
Oregano
Dill
Garlic Powder
Onion Powder (home dried)
Peppercorns (to be fresh ground)
Celery Flakes (home dried)
Parsley-Parmesean mix
Sage
Rosemary (home grown & dried-if the plant doesn't keep dying)
Powdered mustard (for Italian dressing)
Bay Leaves (soup/stew season now)
Tomatoes (home grown, dried & ground)-yes I know it's not a spice



  #9 (permalink)   Report Post  
PENMART01
 
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Default Stocking the spice cabinet..

In article >, Steve Wertz
> writes:

> (PENMART01) wrote:
>
(Carnivore269) writes:
>>
>>>Things I cannot do without:
>>>
>>>Dried dill X
>>>Dried parsley leaf X

>
>The above two add color, but not much (or any) flavor when dried.
>
>>>Dried Celery leaf X
>>>Dried Basil X
>>>Rosemary X
>>>Garlic Powder X
>>>Onion Powder X
>>>Dried minced onions X
>>>Salt free Lemon Pepper
>>>Mixed peppercorns
>>>Comino (Cumin)
>>>Curry
>>>Chili powder
>>>Cayenne
>>>Oregano X
>>>Tarragon X
>>>Thyme X

>>
>>I see you're not much into spices, all those I "X"ed are herbs.

>
>Get it through your thick, anal skull: spices include herbs. Moron.


Ask yer whoring momma, even she knows herbs ain't spices. Imbecile *******.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #10 (permalink)   Report Post  
Julia Altshuler
 
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Default Stocking the spice cabinet..

Felice Friese wrote:

> Hands up, everyone: How many of us, in normal conversation, differentiate
> between herbs and spices?
>



I make the distinction when I'm talking gardening. ("I have a nice sage
plant in my spice garden" makes no sense whatsoever.) I ignore the
distinction when cooking. No, come to think of it, in ordinary
conversation, I grow herbs and put spices in food.

--Lia



  #11 (permalink)   Report Post  
PENMART01
 
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Default Stocking the spice cabinet..

Kswck > writes:
>
>Tomatoes (home grown, dried & ground)-yes I know it's not a spice


Actually it is a spice; dried ground fruit of a plant... same as dried ground
chili pepper, peppercorns... or any other fruit/berry.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #12 (permalink)   Report Post  
Carnivore269
 
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Default Stocking the spice cabinet..

"DRB" > wrote in message y.com>...
> Things I have to have:
>
> Garlic Salt--Lawrey's
> Dried Parsley
> Pepper
> Salt--Iodized for table salt (family history of goiters) and Kosher for
> cooking
> Oregano
> Basil
> Italian Seasoning--McCormick Gourment Line
> Ground Red Cayenne Pepper
> Dill Weed
> Paprika
> Mustard Powder
> Nutmeg
> Ground Cloves
> Cinnamon
> Montreal Steak Seasoning--McCormick
> Ground Allspice
> Ground Ginger
> Seasoned Salt--Lawrey's
> Fox Point (Penzey's)
> Not sure if this counts--Lipton Recipie Secrets Onion Soup Mix
> Garlic
>
> Most all of those come from Penzey's except the McCormick and Lawrey's ones.
> I get morton Iodized salt and Diamond Kosher Salt
>
> Things I like to have:
> Onion Salt
> Onion Flakes
> Onion Powder
> Penzey's Sandwhich Sprinkle
> Poultry Seasoning
> Sage
> Bay Leaves
> Poppy Seed
> Garlic Powder
> Chesapeake Bay Seasoning
>
>
>


Hmmmmm... I may have to revise my list. ;-)

What do you use powdered mustard for?

As for Ginger, yes I have that one too, BUT I far prefer
to use fresh ginger! Ginger root is inexpensive and I just
run it sideways over a fine cheese grater. :-)

C.
  #15 (permalink)   Report Post  
Carnivore269
 
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Default Stocking the spice cabinet..

Frogleg > wrote in message >. ..
> On 4 Oct 2003 20:40:04 -0700, (Carnivore269)
> wrote:
>
> >Things I cannot do without:
> >
> >Dried dill

> has as much taste as grass, IMHO.


Not the stuff I grow and dry myself.
It's REALLY good in tuna salads!

>
> >Dried parsley leaf

> not much more flavor, and parsley is winter-hardy in many areas. Well
> worth growing. One of my favorites


When I grow it here, the baby swallowtail butterflies eat it all. :-P
I recognize the caterpillars and transfer them to the Anise. I don't
use Anise, I just grow it for the baby butterflies. They still get my
parsley if I don't keep up with them.

I can get it fresh at the store, but sometimes the dry is convenient.
The flavor is subtle, but you have to use a lot.

I use it more for color actually.

>
> >Dried Celery leaf

> what's wrong with the leaves on celery stalks?


I don't always have them.
And I usually give them to my birds. ;-)
That and Kale and Cilantro. Parrots need fresh greens.

>
> >Dried Basil (I use only fresh out of the herb garden in season but
> >this one freezes back in the winter)

> it doesn't freeze back -- it dies. It's an annual. While fresh is
> about 1000 times more flavorful than dried, it *is* useful in sauces
> and whatnot


Ok. So be picky. <G> At least you grow your own herbs like I do.
Not many people do. Ahhhhh the joys of fresh basil!!! I can use it in
place of lettuce in sandwiches I love it so much!

Dried is ok, I just prefer the fresh.

Herbal medicine-wise, fresh basil is a traquilizer.

>
> >Rosemary (this one lives thru the winter so I always have it fresh in
> >the garden)

> Lucky you. My large plant died a couple of years ago and I've been
> trying to get another one established ever since. Lovely generous
> plant.


Maybe I can mail you one? Try ebay. Rosemary likes direct sun. My big
one actually did die this year as it got shaded out, but it lived for
about 5 years. I had started a new one in the main herb garden last
year and it's doing well. The herbs are doing better on the West side
of the house in nice sandy soil.

There is also a HUMONGOUS one growing in town outside of the local
greek restaraunt! I've never seen one that big. :-) It's over 3' tall.
I snitch some occasioanlly on my way out.

>
> >Garlic Powder

> OK


Convenient. ;-)

>
> >Onion Powder

> OK


Different flavor than fresh. A really wonderful onion powder can be
made by dry roasting onions in the oven for a roasted onion powder.

>
> >Dried minced onions

> Some usefulness, although it's not much more difficult to keep onions
> on hand and dice when needed


I have them, but this is just a time saver when I'm in a hurry.

>
> >Salt free Lemon Pepper

> Haven't tried this. I *did* notice that many "lemon pepper" mixes
> included salt, which is a surprise to those trying to cut down on
> sodium.


Nearly all Lemon pepper mixes are 1/2 salt! I had to look to find
this. HEB carries it by "Fiesta" spices. I'm very picky about the
amount of salt in my food which is why I won't buy garlic salt either!
It's nice to be able to use a LOT of lemon pepper without
over-salting. :-)

>
> >Mixed peppercorns in a grinder

> Just black ones for me. Do the other colors taste significantly
> different?


I think the mix has a richer flavor.

>
> >Comino (Cumin)

> You betcha! Ground and seeds.


I just buy the powder. <G> I'll look for the seeds and try them,
thanks!

>
> >Curry

> Have a couple of different kinds, but prefer to use individual spices


I use pure curry powder, not the mixes. I consulted with a bead
supplier from India and he educated me somewhat. He owns an Indian
restaraunt in Chicago.

>
> >Chili powder

> prefer ground chile, so I can mix my own combo.


Not a bad idea. There are so many different varieties. :-)

>
> >Cayenne

> Essential


Yup!

>
> >Oregano (which I don't use very often)

> Useful, and dried lasts a long time. Also have fresh


I had to thin my Oregano patch this year! That stuff takes over. Have
been experiementing with fresh Dittany too. It's a variety of Oregano.

>
> >Tarragon (fresh if in season)

> Never cared for it, 'though I can't quarrel with those who do.


Have you tried it in Poultry? that's about all I use it for. It's hard
to keep alive tho'. :-(

>
> >Thyme (same as above)

> Dried is quite flavorful, although fresh is nicer.


<grins> That's another herb in the garden that has over-grown! ;-)
I adore it fresh.

>
> I would add mustard (ground and seeds), bay leaf, cinnamon, nutmeg
> (whole with grinder), tumeric, seeds (sesame, poppy, caraway, celery,
> cumin), paprika, and dried ground and fresh ginger. And garlic, of
> course. And as many ground/flaked chile things as possible.


Ah! I forgot the Tumeric! That's another one I use. Cinnamon is there,
I just don't use it much.

I've got to start experimenting with seeds, thanks!

I only use ginger powder if I'm out of fresh.
I forgot to add that one too.

C.


  #16 (permalink)   Report Post  
Dave Smith
 
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Default Stocking the spice cabinet..

Carnivore269 wrote:

> Things I cannot do without:
>
> Dried dill
> Dried parsley leaf
> Dried Celery leaf
> Dried Basil (I use only fresh out of the herb garden in season but
> this one freezes back in the winter)
> Rosemary (this one lives thru the winter so I always have it fresh in
> the garden)
> Garlic Powder
> Onion Powder
> Dried minced onions
> Salt free Lemon Pepper
> Mixed peppercorns in a grinder
> Comino (Cumin)
> Curry
> Chili powder
> Cayenne
> Oregano (which I don't use very often)
> Tarragon (fresh if in season)
> Thyme (same as above)


Cinnamon
Nutmeg
Garam Masala
Tandoori powder
hot Curry powder
Savory
Sage
Grated orange rind
Turmeric


Worcestershire sauce
a variety of hot sauces
Fish sauce
curry paste

I need a larger spice rack.


  #17 (permalink)   Report Post  
DRB
 
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"Carnivore269" > wrote in message
om...
> Hmmmmm... I may have to revise my list. ;-)
>
> What do you use powdered mustard for?


I use powdered mustard in homemade sweet 'n' sour dipping sauce. I'm also
going to try to recreate something resembling pulled bbq pork like they have
in the south (I'm from Kentucky, but attending grad school in CA, and I
don't think I can wait until Thanksgiving for a bbq sandwhich). The rub
recipie I'm going to use calls for the powdered mustard.

> As for Ginger, yes I have that one too, BUT I far prefer
> to use fresh ginger! Ginger root is inexpensive and I just
> run it sideways over a fine cheese grater. :-)


I use the powdered ginger in my molasses/ginger cookies, and for the top
secret recipies honey-baked ham recipie. I tried using the fresh ginger
once for an experiment in chinese cooking, but most of it went to waste. I
don't prepare enough recipies often enough to really justify the waste. I
have some crystallized ginger on order from Penzey's for my next experiment
in chinese cooking.


  #18 (permalink)   Report Post  
PENMART01
 
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Julia Altshuler wrote:
>
>I make the distinction when I'm talking gardening. ("I have a nice sage
>plant in my spice garden" makes no sense whatsoever.) I ignore the
>distinction when cooking. No, come to think of it, in ordinary
>conversation, I grow herbs and put spices in food.


You're growing herbs, NOT spices... you know shit about gardening... don't you
care to LEARN? Or do you want to grow up to be a dumb asshole like the Sqwertz
*******.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #20 (permalink)   Report Post  
Frogleg
 
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Default Stocking the spice cabinet..

On Sun, 05 Oct 2003 15:35:05 GMT, "Felice Friese" >
wrote:

>Hands up, everyone: How many of us, in normal conversation, differentiate
>between herbs and spices?


I did a little research on this some time ago, and while, in general,
leaves of annual, non-woody plants (and the plants themselves) are
"herbs," and seeds, bulbs, tubers, and bark (cinnamon) are "spices,"
I've also seen a definition that said herbs are temperate-climate
plant flavorings and spices are tropical. Using the first method, dill
*leaves* are an herb, while dill *seed* is a spice. By the second,
both are herbs.

Obviously, exceptions to both can be found. It really doesn't matter.

In normal conversation, I believe "spice rack" or "spice cabinet"
contents refer to plant-generated food flavorings.


  #22 (permalink)   Report Post  
Frogleg
 
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On Sun, 05 Oct 2003 19:56:59 GMT, "DRB" > wrote:

>
>"Carnivore269" > wrote


>> As for Ginger, yes I have that one too, BUT I far prefer
>> to use fresh ginger! Ginger root is inexpensive and I just
>> run it sideways over a fine cheese grater. :-)

>
>I use the powdered ginger in my molasses/ginger cookies, and for the top
>secret recipies honey-baked ham recipie. I tried using the fresh ginger
>once for an experiment in chinese cooking, but most of it went to waste. I
>don't prepare enough recipies often enough to really justify the waste. I
>have some crystallized ginger on order from Penzey's for my next experiment
>in chinese cooking.


Unless the recipe calls for crystalized ginger (and I believe some
do), you may not like the result. "Crystalized" ginger is a sweet
candy (the dry sort) or sauce-like prep in heavy syrup. Delicious, but
not what you'd normally use in a stir-fry,
  #23 (permalink)   Report Post  
Frogleg
 
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Default Stocking the spice cabinet..

On 5 Oct 2003 12:38:37 -0700, (Carnivore269)
wrote:

>Frogleg > wrote in message
>> On 4 Oct 2003 20:40:04 -0700,
(Carnivore269)
>> wrote:
>>
>> >Things I cannot do without:
>> >
>> >Dried dill

>> has as much taste as grass, IMHO.

>
>Not the stuff I grow and dry myself.
>It's REALLY good in tuna salads!


I'm growing desperate for dill! The large pot where it used to freely
re-seed and grow up to 3 batches per season suddenly pooped out. This
spring I sowed seeds, and a few plants grew to 3" or so, and then
disappeared (cool, wet weather and probably not enough sun). One of my
favorite uses is Irish soda bread with (fresh) dill.

>> >Dried parsley leaf

>> not much more flavor, and parsley is winter-hardy in many areas. Well
>> worth growing. One of my favorites

>
>When I grow it here, the baby swallowtail butterflies eat it all. :-P
>I recognize the caterpillars and transfer them to the Anise. I don't
>use Anise, I just grow it for the baby butterflies. They still get my
>parsley if I don't keep up with them.


I had to thin my crop of swallowtail 'pillars a few weeks ago. Brought
a couple inside and they cocooned (cyrsallis'd). I got a huge plastic
jar (pretzels!) for them to emerge into, and then Isabel threatened,
so I put the crysallises (crysalli? Greek or Latin?) outside when I
left the house. Poor things. Just munch on a little parsley and all of
a sudden you wake up it's raining trees!
>
>I can get it fresh at the store, but sometimes the dry is convenient.
>The flavor is subtle, but you have to use a lot.
>
>I use it more for color actually.


"Color" from dried parsley?
>
>>
>> >Dried Celery leaf

>> what's wrong with the leaves on celery stalks?

>
>I don't always have them.
>And I usually give them to my birds. ;-)
>That and Kale and Cilantro. Parrots need fresh greens.


No (indoor) birds here. Would love to have one, but my indoor climate
is too cold and drafty in winter.
>
>>
>> >Dried Basil (I use only fresh out of the herb garden in season but
>> >this one freezes back in the winter)

>> it doesn't freeze back -- it dies. It's an annual. While fresh is
>> about 1000 times more flavorful than dried, it *is* useful in sauces
>> and whatnot

>
>Ok. So be picky. <G>


I was recently called an "obsessive fuss-budget" in another group by a
person who more often uses a Sheldon-like vocabulary (although not
nearly as bad). I acknowledged his accurate description. :-)

>At least you grow your own herbs like I do.
>Not many people do. Ahhhhh the joys of fresh basil!!! I can use it in
>place of lettuce in sandwiches I love it so much!


Yes, a true summer joy.

>> >Rosemary (this one lives thru the winter so I always have it fresh in
>> >the garden)

>> Lucky you. My large plant died a couple of years ago and I've been
>> trying to get another one established ever since. Lovely generous
>> plant.

>
>Maybe I can mail you one? Try ebay. Rosemary likes direct sun. My big
>one actually did die this year as it got shaded out, but it lived for
>about 5 years. I had started a new one in the main herb garden last
>year and it's doing well. The herbs are doing better on the West side
>of the house in nice sandy soil.


Thanks for the offer. I'm going to try and start again from cuttings.
Mine was about 15 yrs old with a 3" diameter main stem when it
developed some disease/condition and died in spite of vigorous and
worried pruning of the affected parts. I used to clip long stems and
put them in the linen cupboard. Messy, as they dried, but very
fragrant. My bush was also next to the west side of the (red brick)
house, in one of the few sunny spots I have. Didn't want to put in
another plant immediately, but the disease should be gone by now.
>
>>
>> >Garlic Powder

>> OK

>


>> >Mixed peppercorns in a grinder

>> Just black ones for me. Do the other colors taste significantly
>> different?

>
>I think the mix has a richer flavor.
>
>>
>> >Comino (Cumin)

>> You betcha! Ground and seeds.

>
>I just buy the powder. <G> I'll look for the seeds and try them,
>thanks!


Used a lot in Indian cooking. I've come to add them to some veg
dishes. I like seeds.

>> >Chili powder

>> prefer ground chile, so I can mix my own combo.

>
>Not a bad idea. There are so many different varieties. :-)


I got a big pkg of cheap Korean ground chile (hot!) and made my own
no-salt powder (garlic, oregano, cumin, etc.) with a lot left over for
custom mix. My Chimayo ground chile (a gift) I parcel out in pinches.
Or rather use very stingily.
>
>> >Oregano (which I don't use very often)

>> Useful, and dried lasts a long time. Also have fresh

>
>I had to thin my Oregano patch this year! That stuff takes over. Have
>been experiementing with fresh Dittany too. It's a variety of Oregano.


My original oregano spread and spread for years, and suddenly died
out. Plants are funny. New plant (last year) is doing well in a pot.
Will transplant next year.
>
>> >Thyme (same as above)

>> Dried is quite flavorful, although fresh is nicer.

>
><grins> That's another herb in the garden that has over-grown! ;-)
>I adore it fresh.


I've found both sage and thyme tend to get woodier and less productive
of leaves after a few years. I fry to start new plants from time to
time. I don't *use* much sage, but I love the plant and the fragrance
when I rub a leaf.

>I've got to start experimenting with seeds, thanks!


I haven't made any in some time, but pound cake with poppy seed is
*so* genteel. I use sesame seeds a lot as garnish for salad or stir
fry (particularly if I don't have any fresh basil to chiffonade). I
also add some to the pan when I'm making a grilled cheese sandwich. At
least a *few* seeds stick to the bread.
  #24 (permalink)   Report Post  
Carnivore269
 
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Kswck > wrote in message >...
> Carnivore269 wrote:
>
> > Things I cannot do without:
> >

>
> <snip>
> Parsley
> Basil (home grown & dried)
> Oregano
> Dill
> Garlic Powder
> Onion Powder (home dried)
> Peppercorns (to be fresh ground)
> Celery Flakes (home dried)
> Parsley-Parmesean mix
> Sage
> Rosemary (home grown & dried-if the plant doesn't keep dying)
> Powdered mustard (for Italian dressing)
> Bay Leaves (soup/stew season now)
> Tomatoes (home grown, dried & ground)-yes I know it's not a spice


Ya know, I've thought about drying my extra garden tomatoes since I
have this wonderful convection dehydrator, then powdering them as a
soup stock. Has anyone tried this??? This convection dehydrator works
almost TOO well! When I make jerky with it, it'll get crunchy if I
leave it in too long....

I see someone else dries celery leaves. ;-)

One other "spice" that I like to use sometimes are dried mushrooms! I
can buy dried mushrooms at the Thai store and powder them. It works
well on fried chicken.

C.
  #25 (permalink)   Report Post  
Carnivore269
 
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Dave Smith > wrote in message >...
> Carnivore269 wrote:
>
> > Things I cannot do without:
> >
> > Dried dill
> > Dried parsley leaf
> > Dried Celery leaf
> > Dried Basil (I use only fresh out of the herb garden in season but
> > this one freezes back in the winter)
> > Rosemary (this one lives thru the winter so I always have it fresh in
> > the garden)
> > Garlic Powder
> > Onion Powder
> > Dried minced onions
> > Salt free Lemon Pepper
> > Mixed peppercorns in a grinder
> > Comino (Cumin)
> > Curry
> > Chili powder
> > Cayenne
> > Oregano (which I don't use very often)
> > Tarragon (fresh if in season)
> > Thyme (same as above)

>
> Cinnamon
> Nutmeg
> Garam Masala
> Tandoori powder
> hot Curry powder
> Savory
> Sage
> Grated orange rind
> Turmeric
>
>
> Worcestershire sauce
> a variety of hot sauces
> Fish sauce
> curry paste
>
> I need a larger spice rack.


Don't we all... ;-)
I use the small cabinet right next to the stove.

C.


  #26 (permalink)   Report Post  
Carnivore269
 
Posts: n/a
Default Stocking the spice cabinet..

Frogleg > wrote in message >. ..
> On 5 Oct 2003 12:38:37 -0700, (Carnivore269)
> wrote:
>
> >Frogleg > wrote in message

>
> I'm growing desperate for dill! The large pot where it used to freely
> re-seed and grow up to 3 batches per season suddenly pooped out. This
> spring I sowed seeds, and a few plants grew to 3" or so, and then
> disappeared (cool, wet weather and probably not enough sun). One of my
> favorite uses is Irish soda bread with (fresh) dill.


Something may have eaten them too...

I'm actually getting kind of nervous about the white tails.
Lately when I've been driving home at night, there has been a small
herd of deer grazing on one of my neighbors lawns. My main garden in
the back is fenced (and the border collie runs loose in the fenced
yard), but the herb garden is in the driveway on the west side of the
house.

I'm gonna have deer in my freezer if they come near my herb garden.
<G>

>
> >> >Dried parsley leaf
> >> not much more flavor, and parsley is winter-hardy in many areas. Well
> >> worth growing. One of my favorites

> >
> >When I grow it here, the baby swallowtail butterflies eat it all. :-P
> >I recognize the caterpillars and transfer them to the Anise. I don't
> >use Anise, I just grow it for the baby butterflies. They still get my
> >parsley if I don't keep up with them.

>
> I had to thin my crop of swallowtail 'pillars a few weeks ago. Brought
> a couple inside and they cocooned (cyrsallis'd). I got a huge plastic
> jar (pretzels!) for them to emerge into, and then Isabel threatened,
> so I put the crysallises (crysalli? Greek or Latin?) outside when I
> left the house. Poor things. Just munch on a little parsley and all of
> a sudden you wake up it's raining trees!


Ooh, poor little thangs. Any idea if they hatched out ok?
Try growing some Anise. It's easy to grow and the swallowtail 'pillars
do well on that.

Now if I could just grow some stuff for monarchs...... ;-)

> >
> >I can get it fresh at the store, but sometimes the dry is convenient.
> >The flavor is subtle, but you have to use a lot.
> >
> >I use it more for color actually.

>
> "Color" from dried parsley?


Yes, I know it may sound odd, but I like the green speckly effect in
salads and stir fry's.

> >
> >>
> >> >Dried Celery leaf
> >> what's wrong with the leaves on celery stalks?

> >
> >I don't always have them.
> >And I usually give them to my birds. ;-)
> >That and Kale and Cilantro. Parrots need fresh greens.

>
> No (indoor) birds here. Would love to have one, but my indoor climate
> is too cold and drafty in winter.


You'd be surprised at how hardy a cockatoo can be. :-) Mine lives on
the sun porch 'cause she is noisy and messy, and seems to be happier
out there with more windows to watch! Plus she is right by the door so
she gets lovies every time I go back there and walk by her cage. The
big refrigerator and freezer are back there also, so she still gets
plenty of love.
Freya is a Goffin's.

> >
> >Ok. So be picky. <G>

>
> I was recently called an "obsessive fuss-budget" in another group by a
> person who more often uses a Sheldon-like vocabulary (although not
> nearly as bad). I acknowledged his accurate description. :-)


No more so than Sheldon who is picking between "herbs and spices" when
I never actually called any herbs a spice, even tho' the live in the
"spice cabinet"! LOL!

>
> >At least you grow your own herbs like I do.
> >Not many people do. Ahhhhh the joys of fresh basil!!! I can use it in
> >place of lettuce in sandwiches I love it so much!

>
> Yes, a true summer joy.


I got to grow "lettuce basil" one year and have been on the lookout
for it ever since! One leaf was large enough to cover a slice of bread
and the flavor was heaven.

<snipped>
>
> Thanks for the offer. I'm going to try and start again from cuttings.
> Mine was about 15 yrs old with a 3" diameter main stem when it
> developed some disease/condition and died in spite of vigorous and
> worried pruning of the affected parts. I used to clip long stems and
> put them in the linen cupboard. Messy, as they dried, but very
> fragrant. My bush was also next to the west side of the (red brick)
> house, in one of the few sunny spots I have. Didn't want to put in
> another plant immediately, but the disease should be gone by now.


Bummer. :-(
Do you know what killed it?
I hate to put chemicals on culinary herbs, but I may make an exception
and just not use the plant for a year rather than lose an old plant
like that.

> >
> >I just buy the powder. <G> I'll look for the seeds and try them,
> >thanks!

>
> Used a lot in Indian cooking. I've come to add them to some veg
> dishes. I like seeds.


Still learning Indian cooking. I might hit Mr. Kamboj up for some
recipes, once we settle this lost bead order. :-)
It's a $300.00 box of beads that has vanished in the postal system.
<sigh>

>
> >> >Chili powder
> >> prefer ground chile, so I can mix my own combo.

> >
> >Not a bad idea. There are so many different varieties. :-)

>
> I got a big pkg of cheap Korean ground chile (hot!) and made my own
> no-salt powder (garlic, oregano, cumin, etc.) with a lot left over for
> custom mix. My Chimayo ground chile (a gift) I parcel out in pinches.
> Or rather use very stingily.


Sounds hot! <G> I like to powder the roast peppers they sell around
here.

> >
> >> >Oregano (which I don't use very often)
> >> Useful, and dried lasts a long time. Also have fresh

> >
> >I had to thin my Oregano patch this year! That stuff takes over. Have
> >been experiementing with fresh Dittany too. It's a variety of Oregano.

>
> My original oregano spread and spread for years, and suddenly died
> out. Plants are funny. New plant (last year) is doing well in a pot.
> Will transplant next year.


Mine started to die after I thinned it, but all the rain we have had
lately seems to have brought it back.

Chickens like Oregano by the way. <G> They get all the weeds too.

> >
> >> >Thyme (same as above)
> >> Dried is quite flavorful, although fresh is nicer.

> >
> ><grins> That's another herb in the garden that has over-grown! ;-)
> >I adore it fresh.

>
> I've found both sage and thyme tend to get woodier and less productive
> of leaves after a few years. I fry to start new plants from time to
> time. I don't *use* much sage, but I love the plant and the fragrance
> when I rub a leaf.


Try Dwarf sage. It produces more leaves than the broad leaf sages. I
have both and they have done well for the first time! I've had trouble
with sage but these two wintered over this time.

>
> >I've got to start experimenting with seeds, thanks!

>
> I haven't made any in some time, but pound cake with poppy seed is
> *so* genteel. I use sesame seeds a lot as garnish for salad or stir
> fry (particularly if I don't have any fresh basil to chiffonade). I
> also add some to the pan when I'm making a grilled cheese sandwich. At
> least a *few* seeds stick to the bread.


Sux to be on the Atkins diet. :-( I love poppy seed rolls and muffins!
<sigh>

C.
  #28 (permalink)   Report Post  
Puester
 
Posts: n/a
Default Stocking the spice cabinet..

Carnivore269 wrote:


>
> Ya know, I've thought about drying my extra garden tomatoes since I
> have this wonderful convection dehydrator, then powdering them as a
> soup stock. Has anyone tried this???




The King Arthur Flour catalog sells (or used to sell)
powdered tomato as a bread additifve.

gloria p
  #29 (permalink)   Report Post  
PENMART01
 
Posts: n/a
Default Stocking the spice cabinet..

>The King Arthur Flour catalog sells (or used to sell)
>powdered tomato as a bread additifve.


Still does, along with a half dozen or so other flavors... and costs a lot less
than dehydrating and grinding yourself, in money, time, and effort.

http://ww2.kingarthurflour.com/cgibi...55714719558139


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #30 (permalink)   Report Post  
Ken
 
Posts: n/a
Default Stocking the spice cabinet..

I tried using the fresh ginger
> once for an experiment in chinese cooking, but most of it went to waste. I
> don't prepare enough recipies often enough to really justify the waste.


I keep mine in the refrigerator in a jar of sherry. I'm guessing I
could keep it in the pantry with the alcohol. No waste and it's
always there when I need it. It's very inexpensive, but if you don't
store it properly, it's never there when you want it. Well, it's
there, just not in any condition to go into food.

Ken


  #31 (permalink)   Report Post  
Kswck
 
Posts: n/a
Default Stocking the spice cabinet..



Puester wrote:

> Carnivore269 wrote:
>
>
>
>>Ya know, I've thought about drying my extra garden tomatoes since I
>>have this wonderful convection dehydrator, then powdering them as a
>>soup stock. Has anyone tried this???
>>

>
>


<snip>

Yup, I've tried it. It does add a wonderful flavor to a soup stock.

But store it in a container w/some rice as it is a bit humid(it gets a
bit hard).

  #33 (permalink)   Report Post  
Tanya Quinn
 
Posts: n/a
Default Stocking the spice cabinet..

> secret recipies honey-baked ham recipie. I tried using the fresh ginger
> once for an experiment in chinese cooking, but most of it went to waste. I
> don't prepare enough recipies often enough to really justify the waste. I
> have some crystallized ginger on order from Penzey's for my next experiment
> in chinese cooking.


Fresh ginger root is everywhere, so you can just pick up a little knob
when you are at the grocery store. A small knob won't waste much, adds
a nice flavour to the dish, and costs all of 4 cents!!!
  #34 (permalink)   Report Post  
Tanya Quinn
 
Posts: n/a
Default Stocking the spice cabinet..

I would also add to the list of must haves:
.. green cardamom pods
.. coriander
.. black mustard seed
.. turmeric
.. paprika

A nice to have is chipotle powder, it gives a nice flavour to potatoes
etc. It is hard to find so I bought a dried chipotle instead and
ground in a coffee grinder.

Basil also grows reasonably well in the winter in a window indoors.

Tanya

(Carnivore269) wrote in message om>...
> Things I cannot do without:
>
> Dried dill
> Dried parsley leaf
> Dried Celery leaf
> Dried Basil (I use only fresh out of the herb garden in season but
> this one freezes back in the winter)
> Rosemary (this one lives thru the winter so I always have it fresh in
> the garden)
> Garlic Powder
> Onion Powder
> Dried minced onions
> Salt free Lemon Pepper
> Mixed peppercorns in a grinder
> Comino (Cumin)
> Curry
> Chili powder
> Cayenne
> Oregano (which I don't use very often)
> Tarragon (fresh if in season)
> Thyme (same as above)

  #35 (permalink)   Report Post  
Frogleg
 
Posts: n/a
Default Stocking the spice cabinet..

On 6 Oct 2003 10:30:12 -0700, (Carnivore269)
wrote: (with some commentary from Frogleg)

>I'm actually getting kind of nervous about the white tails.
>Lately when I've been driving home at night, there has been a small
>herd of deer grazing on one of my neighbors lawns. My main garden in
>the back is fenced (and the border collie runs loose in the fenced
>yard), but the herb garden is in the driveway on the west side of the
>house.


Check Google groups for 'deer' topics in rec.gardens and
rec.gardens.edible. OTOH, I can give you the summary: Fence.
>
>I'm gonna have deer in my freezer if they come near my herb garden.
><G>


I like venison, but best check regs for hunting in your area.
>


>>swallowtail 'pillars


>Ooh, poor little thangs. Any idea if they hatched out ok?


90mph winds -- I didn't expect to find the survivors. Hope some found
a secure attachment.

>Try growing some Anise. It's easy to grow and the swallowtail 'pillars
>do well on that.


Other than swallowtail food, and seeds for cookies, are other parts of
anise culinarily useful?

>
>Now if I could just grow some stuff for monarchs...... ;-)


Milkweed
>
>> >


>> No (indoor) birds here. Would love to have one, but my indoor climate
>> is too cold and drafty in winter.

>
>You'd be surprised at how hardy a cockatoo can be. :-) Mine lives on
>the sun porch


When I visited Miami, I immediately wanted to move there and grow
houseplants as big as trees outdoors, and have a parrot on the porch.
Alas, it's pretty damn cold here (new USDA zone 8) in winter, and as
I mentioned, my house is drafty. Not a site for avian experimentation.

>I got to grow "lettuce basil" one year and have been on the lookout
>for it ever since! One leaf was large enough to cover a slice of bread
>and the flavor was heaven.


Don't overlook the tiny-leafed 'globe' varieties. Very flavorful and
cute as well.

>> I got a big pkg of cheap Korean ground chile (hot!) and made my own
>> no-salt powder (garlic, oregano, cumin, etc.) with a lot left over for
>> custom mix. My Chimayo ground chile (a gift) I parcel out in pinches.
>> Or rather use very stingily.

>
>Sounds hot! <G> I like to powder the roast peppers they sell around
>here.


Oops. Chimayo not extraordinarily hot -- just precious.

>Chickens like Oregano by the way. <G> They get all the weeds too.


Send me a chicken. :-)


  #37 (permalink)   Report Post  
PENMART01
 
Posts: n/a
Default Stocking the spice cabinet..

(Tim MOST IGNORANT Vanhoofinmouth) writes:

>PENMART01 wrote:
>> (Carnivore269) writes:
>>
>> >Things I cannot do without:
>> >
>> >Dried dill X
>> >Dried parsley leaf X
>> >Dried Celery leaf X
>> >Dried Basil X
>> >Rosemary X
>> >Garlic Powder X
>> >Onion Powder X
>> >Dried minced onions X
>> >Salt free Lemon Pepper
>> >Mixed peppercorns
>> >Comino (Cumin)
>> >Curry
>> >Chili powder
>> >Cayenne
>> >Oregano X
>> >Tarragon X
>> >Thyme X

>>
>> I see you're not much into spices, all those I "X"ed are herbs.
>>

>
>Amazingly, dumbass, one can also keep herbs in a spice cabinet, seeing
>as they come in the same kind of little jars.


You can keep condoms in the spice cabinaet but they ain't spice... pull that
condom over your pointy dimwitted skull, to ensure you remain IGNORANT.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #38 (permalink)   Report Post  
Carnivore269
 
Posts: n/a
Default Stocking the spice cabinet..

Frogleg > wrote in message >. ..
> On 6 Oct 2003 10:30:12 -0700, (Carnivore269)
> wrote: (with some commentary from Frogleg)
>
> >I'm actually getting kind of nervous about the white tails.
> >Lately when I've been driving home at night, there has been a small
> >herd of deer grazing on one of my neighbors lawns. My main garden in
> >the back is fenced (and the border collie runs loose in the fenced
> >yard), but the herb garden is in the driveway on the west side of the
> >house.

>
> Check Google groups for 'deer' topics in rec.gardens and
> rec.gardens.edible. OTOH, I can give you the summary: Fence.


LOL! But it's not practical to fence the driveway. ;-)
I could move the gate tho' and have considered it as it'd make those
two windows to the inside of the house more secure...

> >
> >I'm gonna have deer in my freezer if they come near my herb garden.
> ><G>

>
> I like venison, but best check regs for hunting in your area.


I'm in the city limits and it's illegal to fire a firearm in my yard.

I do have a crossbow however. ;-)

> >

>
> >>swallowtail 'pillars

>
> >Ooh, poor little thangs. Any idea if they hatched out ok?

>
> 90mph winds -- I didn't expect to find the survivors. Hope some found
> a secure attachment.


Ick. :-P I love butterflies so much... and swallowtails are
magnificent!
I'd probably have dropped them into a quart jar and taken them with
me, but I'm sure that you had more pracical things on your mind at the
moment. :-)

>
> >Try growing some Anise. It's easy to grow and the swallowtail 'pillars
> >do well on that.

>
> Other than swallowtail food, and seeds for cookies, are other parts of
> anise culinarily useful?


I've honestly never tried to use it. I just grow it for the bugs. :-)

>
> >
> >Now if I could just grow some stuff for monarchs...... ;-)

>
> Milkweed


I remembered that after I posted, but I'm not sure of the growing
conditions for it... I could probably find space in a corner of the
yard.

Butterflies actually have a practical use. They are good pollinators
so I could use that as an excuse to do a full butterfly garden in one
area of the yard! <G>

> >
> >> >

>
> >> No (indoor) birds here. Would love to have one, but my indoor climate
> >> is too cold and drafty in winter.

> >
> >You'd be surprised at how hardy a cockatoo can be. :-) Mine lives on
> >the sun porch

>
> When I visited Miami, I immediately wanted to move there and grow
> houseplants as big as trees outdoors, and have a parrot on the porch.
> Alas, it's pretty damn cold here (new USDA zone 8) in winter, and as
> I mentioned, my house is drafty. Not a site for avian experimentation.


<sigh> Birds are messy, but neat. :-) Too bad!

>
> >I got to grow "lettuce basil" one year and have been on the lookout
> >for it ever since! One leaf was large enough to cover a slice of bread
> >and the flavor was heaven.

>
> Don't overlook the tiny-leafed 'globe' varieties. Very flavorful and
> cute as well.


MMmmmm, never checked those! I normally just grow whatever the nursery
is carrying at the time I buy. I've only found the lettuce basil
_once_ but have watched for it ever since!

>
> >> I got a big pkg of cheap Korean ground chile (hot!) and made my own
> >> no-salt powder (garlic, oregano, cumin, etc.) with a lot left over for
> >> custom mix. My Chimayo ground chile (a gift) I parcel out in pinches.
> >> Or rather use very stingily.

> >
> >Sounds hot! <G> I like to powder the roast peppers they sell around
> >here.

>
> Oops. Chimayo not extraordinarily hot -- just precious.


LOL! I have wild Picaynes in three places in the yard. ;-) I let the
birds have most of them, but they are wunderful picked and dropped
into a bottle of vinegar to make chile vinegar for salads and fish.

>
> >Chickens like Oregano by the way. <G> They get all the weeds too.

>
> Send me a chicken. :-)


They make good garbage disposals and composters! :-)

C.
  #40 (permalink)   Report Post  
Carnivore269
 
Posts: n/a
Default Stocking the spice cabinet..

Frogleg > wrote in message >. ..
> On 10 Oct 2003 02:05:54 -0700, (Carnivore269)
> wrote:
>
> >Frogleg > wrote

>
> >> >
> >> >I'm gonna have deer in my freezer if they come near my herb garden.
> >> ><G>
> >>
> >> I like venison, but best check regs for hunting in your area.

> >
> >I'm in the city limits and it's illegal to fire a firearm in my yard.
> >
> >I do have a crossbow however. ;-)

>
> To combat the suburban "deer problem" here, licenses have been made
> available to shoot them on one's own property. Last I heard, none had
> been applied for or granted. There *have* been some permits granted
> to hunt with a bow, with considerable fuss about how careful the
> hunters will be in suburban/semi-rural, but quite populated areas.
> Another solution proposed a few years ago (by the State's wildlife
> agency, forsooth!) was importing wolves.


Yah. Sure. Wolves would be too damaging to local farmers with
livestock. :-(
Livestock is easier to kill than wild deer, so that is why that does
not really work. I've nothing against wolves, but they are not a good
urban or suburban animal.

One must be SO careful with firearms in a popluated area, it's
probably best for the state to hire professional hunters. Harvested
deer can be given to the food bank or local prisons. They sometimes do
that with fresh road killed deer.

>
> >> >Chickens like Oregano by the way. <G> They get all the weeds too.
> >>
> >> Send me a chicken. :-)

> >
> >They make good garbage disposals and composters! :-)

>
> I saw plans a few years ago for a chicken-coop on wheels that could be
> moved around as an organic fertilizer dispenser. Made a lot of sense
> to me.


It's called a "chicken tractor". :-) If you want to play with poultry,
I'd be glad to refer you to a couple of REELY good e-mail poultry
lists! This e-mail tho' is a dead spam sink. I can give you the
references here if you want. One is called "Dom-bird" and is on Yahoo,
the other is "Bird-farm" and is on the Eskimo server. Home farming on
Yahoo is also excellent and does not generate a lot of posts. I have
digest format for all three. Really good people there! No trolls. <G>

C.
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