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top spices?
this is my first post so hello everybody!
i love cooking, i can't claim to be an expert but i do love it so i'm hoping to pick up a few hints and tips from here - sounds like you're all masterchefs compared to me! anyway, i want to invest in a good spice rack but have unbelievable limited space in my kitchen so may just have to stick to the pots for now - do you all have a top 5 spices that are essential and versatile? thanks! x |
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StaceyB wrote:
> this is my first post so hello everybody! > > i love cooking, i can't claim to be an expert but i do love it so i'm > hoping to pick up a few hints and tips from here - sounds like you're > all masterchefs compared to me! > > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? > It all depends on what you like to cook! Every poster here will probably have a different list. I couldn't limit myself to 5 since I have well over 75 spices and blends, three full shelves and a drawerful. Limited to 5, I suggest: basil cumin black pepper cinnamon cayenne or chile powder gloria p |
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On Feb 3, 3:49 am, StaceyB >
wrote: > [snip] > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? > What kind of food do you like? French, Italian, Lebanese, Chinese-- will suggest different spice collections. And you probably mean to include dried herbs, too, don't you? I'd suggest you just accumulate spices and herbs as you go, getting something new when a recipe calls for it. It won't take long to exceed five..... For future reference here is a website that explicates in some detail 117 herbs, spices and flavorings: http://www.uni-graz.at/~katzer/engl/index.html It's also referenced in this group's FAQ. If your living conditions permit, growing your own fresh herbs is highly rewarding. -aem |
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On Feb 3, 6:49*am, StaceyB >
do you all have a top 5 spices that are essential and versatile? I constantly reach for the oregano, basil, parsley, garlic powder, and curry powder. If you buy Penzey's smallest size, you can jam a bunch into a drawer. You might also want to get their blends. |
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On Feb 3, 11:15*am, "gloria.p" > wrote:
> StaceyB wrote: > > this is my first post so hello everybody! > > > i love cooking, i can't claim to be an expert but i do love it so i'm > > hoping to pick up a few hints and tips from here - sounds like you're > > all masterchefs compared to me! > > > anyway, i want to invest in a good spice rack but have unbelievable > > limited space in my kitchen so may just have to stick to the pots for > > now - do you all have a top 5 spices that are essential and versatile? > > It all depends on what you like to cook! *Every poster here will > probably have a different list. *I couldn't limit myself to 5 since I > have well over 75 spices and blends, three full shelves and a drawerful. > > Limited to 5, I suggest: > > basil > cumin > black pepper > cinnamon > cayenne or chile powder > > gloria p I'd be interested in knowing what you put in your fish blend. Thanks. |
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top spices?
On Wed, 3 Feb 2010 06:49:45 -0500, StaceyB >
wrote: > >this is my first post so hello everybody! > >i love cooking, i can't claim to be an expert but i do love it so i'm >hoping to pick up a few hints and tips from here - sounds like you're >all masterchefs compared to me! > >anyway, i want to invest in a good spice rack but have unbelievable >limited space in my kitchen so may just have to stick to the pots for >now - do you all have a top 5 spices that are essential and versatile? > >thanks! > >x Depends on what you cook, with me it's mostly soups and stews so: Black Pepper ( usually cracked or coarse ground) Basil Bay leaf Fennel (so call me radical) Garlic (if you'll allow it's a spice) |
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top spices?
gloria.p wrote:
> StaceyB wrote: >> this is my first post so hello everybody! >> >> i love cooking, i can't claim to be an expert but i do love it so i'm >> hoping to pick up a few hints and tips from here - sounds like you're >> all masterchefs compared to me! >> >> anyway, i want to invest in a good spice rack but have unbelievable >> limited space in my kitchen so may just have to stick to the pots for >> now - do you all have a top 5 spices that are essential and versatile? >> > > > It all depends on what you like to cook! Every poster here will > probably have a different list. I couldn't limit myself to 5 since I > have well over 75 spices and blends, three full shelves and a drawerful. > > Limited to 5, I suggest: > > basil > cumin > black pepper > cinnamon > cayenne or chile powder > > gloria p Erm, I can't do that. In fact, my new K doesn't have a place for my spices, so the whole alphabetized mess will have to go into the room that are designated as a pantry. -- Jean B. |
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top spices?
"StaceyB" > wrote in message ... > > this is my first post so hello everybody! > > i love cooking, i can't claim to be an expert but i do love it so i'm > hoping to pick up a few hints and tips from here - sounds like you're > all masterchefs compared to me! > > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? It may not be as handy, but they can be stored in another room of the house and gathered as needed. For us, it is: Peppercorns Oregano Garlic Basil Cinnamon In addition, we have probably another 25 or 30 and some in multiple forms. We have 3 kinds of peppercorns, fresh garlic, powdered, granulated, two paprika, you get the idea. Put a few jars in your underwear drawer so you can have a variety as needed. Some spices are seldom used so we buy the smallest package and it takes little space. |
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top spices?
"StaceyB" > wrote in message ... > > this is my first post so hello everybody! > > i love cooking, i can't claim to be an expert but i do love it so i'm > hoping to pick up a few hints and tips from here - sounds like you're > all masterchefs compared to me! > > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? > > thanks! > StaceyB There are wire shelving units that hang over the back of a door. There are other units that can be attached to the inside face of the cupboard door. Don't forget about the space on top of the fridge for one of those spin around spice units. I'd start with: granulated garlic basil oregano pepper ginger That should allow you to season chicken, fish, steaks, beef and pork. Also put together simple marinades and simple Italian-style meals. With some chili powder, you could also make some chili and simple Mexican-style meals. Janet |
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top spices?
In article >,
StaceyB > wrote: > this is my first post so hello everybody! > > i love cooking, i can't claim to be an expert but i do love it so i'm > hoping to pick up a few hints and tips from here - sounds like you're > all masterchefs compared to me! > > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? > > thanks! > > x Black peppercorns Salt Basil Dillweed Chili powder -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller; new entries posted 2-2-2010 |
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top spices?
On Feb 3, 3:49*am, StaceyB >
wrote: > this is my first post so hello everybody! > > i love cooking, i can't claim to be an expert but i do love it so i'm > hoping to pick up a few hints and tips from here - sounds like you're > all masterchefs compared to me! > > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? > > thanks! * > > x > > -- > StaceyB Hi Stacey, I don't know what part of the world you live in, but I have one particular blend that I use for a LOT of things, it's an all purpose creole seasoning called Tony Chachere's. If you can find it in a store near you. Get some. I use it on poultry and meats that I'm going to saute and brown off for a recipe, I use it in the flour for a dredge for chicken or fish, I use it in recipes, I use it in soups and stews. It's the best all purpose seasoning that I've ever found. Other chefs have their own brand name seasonings but Tony's is the oldest and the best IMHO. Here's what the package looks like: http://www.tonychachere.com/ |
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top spices?
Welcome to the group. If you are not counting salt & pepper:
basil oregano cumin chili powder cinnamon Becca |
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top spices?
"StaceyB" > wrote in message ... > > this is my first post so hello everybody! > > i love cooking, i can't claim to be an expert but i do love it so i'm > hoping to pick up a few hints and tips from here - sounds like you're > all masterchefs compared to me! > > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? > > thanks! Unless you are a *very* frequent user of herbs and spices of all kinds, spice racks have no place in that warm place called a kitchen. They go stale too quickly in such an environment. As I cook mostly for one, or some herbs and spices are used only in xmas baking, I keep them all in the door of the freezer. Graham |
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top spices?
beau monde. Other than that, just the usual suspects.
Oh, and Tony Cachere's Cajun seasoning. Steve |
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top spices?
"ImStillMags" > wrote in message ... On Feb 3, 3:49 am, StaceyB > wrote: > this is my first post so hello everybody! > > i love cooking, i can't claim to be an expert but i do love it so i'm > hoping to pick up a few hints and tips from here - sounds like you're > all masterchefs compared to me! > > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? > > thanks! > > x > > -- > StaceyB Hi Stacey, I don't know what part of the world you live in, but I have one particular blend that I use for a LOT of things, it's an all purpose creole seasoning called Tony Chachere's. If you can find it in a store near you. Get some. I use it on poultry and meats that I'm going to saute and brown off for a recipe, I use it in the flour for a dredge for chicken or fish, I use it in recipes, I use it in soups and stews. It's the best all purpose seasoning that I've ever found. Other chefs have their own brand name seasonings but Tony's is the oldest and the best IMHO. Here's what the package looks like: http://www.tonychachere.com/ i get chided regularly for using Tony's on a lot of foods. The only thing I haven't tried it on yet is ice cream. Steve |
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top spices?
"StaceyB" > wrote in message
... > > this is my first post so hello everybody! > > i love cooking, i can't claim to be an expert but i do love it so i'm > hoping to pick up a few hints and tips from here - sounds like you're > all masterchefs compared to me! > > anyway, i want to invest in a good spice rack but have unbelievable > limited space in my kitchen so may just have to stick to the pots for > now - do you all have a top 5 spices that are essential and versatile? > > thanks! > > x > > > > > -- > StaceyB What everyone else has told you is true. One of my must haves is Dill. What I find is that if you start with about five or six basic spices, then as you experiment with new recipes you will find that you need to buy this or that spice for a particular dish. After a time you will have a well stocked spice cabinet of things you will most likely really use. Dale P |
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Wow thanks everyone - I really do have a lot to learn! I will start my collection this weekend. Can't decide what with though now so I'll probably just clear a space in the living room for them all!
Thanks again, Stacey |
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top spices?
On Feb 4, 6:30*am, StaceyB >
wrote: > Wow thanks everyone - I really do have a lot to learn! *I will start my > collection this weekend. Can't decide what with though now so I'll > probably just clear a space in the living room for them all! > > Thanks again, > > Stacey > > -- > StaceyB LOL! Oh, and buy the little containers of herbs and spices, If you don't use them everyday the bigger containers, the 'regular' sized ones, will be long dead and stale before you can use them up. Even better, use fresh herbs if you can....or grow some in pots or in your garden if you have one, even a flower bed. |
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top spices?
On Feb 4, 8:30*am, StaceyB >
wrote: > Wow thanks everyone - I really do have a lot to learn! *I will start my > collection this weekend. Can't decide what with though now so I'll > probably just clear a space in the living room for them all! Black pepper, red pepper, bay leaf, rubbed sage, cinnamon. > > Thanks again, > > Stacey > > -- > StaceyB --Bryan |
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top spices?
StaceyB wrote:
> Wow thanks everyone - I really do have a lot to learn! I will start my > collection this weekend. Can't decide what with though now so I'll > probably just clear a space in the living room for them all! <confused> Why would you want them in the living room?? I keep my spices in the freezer. Close at hand, easy to access, protected from light and heat damage, and yet OUT OF THE WAY! Have you looked at Penzey's?? www.penzeys.com They're great and you can buy small amounts. Wonderfully fresh too. They have nice "starter" or gift packs you might be interested in? |
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top spices?
In article >,
"Ed Pawlowski" > wrote: > do you all have a top 5 spices that are essential and versatile? Pepper Dried Lemon Peel Dill Weed Basil Thyme or Oregano McCormick makes a wonderful Italian Spice Mix that is pretty versatile. Just vary the amount you use. Rosemary has it's variety of uses too. I really would hate to limit myself to 5. <g> -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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top spices?
In article > ,
"Janet Bostwick" > wrote: > I'd start with: > granulated garlic > basil > oregano > pepper > ginger Oh yeah. Forgot the granulated garlic. That's pretty indispensable. Powered Onion is pretty good too. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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top spices?
In article >, Becca >
wrote: > Welcome to the group. If you are not counting salt & pepper: > > basil > oregano > cumin > chili powder > cinnamon > > > Becca <lol> With that list, the first thing that crossed my mind was to add unsweetened cocoa powder! -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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top spices?
In article > ,
"Dale P" > wrote: > What everyone else has told you is true. One of my must haves is Dill. > What I find is that if you start with about five or six basic spices, then > as you experiment with new recipes you will find that you need to buy this > or that spice for a particular dish. After a time you will have a well > stocked spice cabinet of things you will most likely really use. > > Dale P Yep! I've recently added Mace, Paprika and Allspice to my repertoire. Part of my sausage making hobby... -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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top spices?
On Thu, 04 Feb 2010 15:18:40 -0600, Omelet wrote:
> In article > , > "Janet Bostwick" > wrote: > >> I'd start with: >> granulated garlic >> basil >> oregano >> pepper >> ginger > > Oh yeah. Forgot the granulated garlic. That's pretty indispensable. i hate to sound like a rube, but i've never used the stuff. in marinades or dressings and the like, it's the chopped garlic in a jar or fresh garlic. what do people use it for? > Powered Onion is pretty good too. powdered onion or onion salt just seems nasty to me. i use dehydrated onion flakes for a few things. (i know some will say the powder is just the flakes pulverized, but it doesn't seem like that to me. your pal, blake |
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top spices?
"blake murphy" > wrote in message news > On Thu, 04 Feb 2010 15:18:40 -0600, Omelet wrote: > >> In article > , >> "Janet Bostwick" > wrote: >> >>> I'd start with: >>> granulated garlic >>> basil >>> oregano >>> pepper >>> ginger >> >> Oh yeah. Forgot the granulated garlic. That's pretty indispensable. > > i hate to sound like a rube, but i've never used the stuff. in marinades > or dressings and the like, it's the chopped garlic in a jar or fresh > garlic. what do people use it for? > >> Powered Onion is pretty good too. > > powdered onion or onion salt just seems nasty to me. i use dehydrated > onion flakes for a few things. (i know some will say the powder is just > the flakes pulverized, but it doesn't seem like that to me. > > your pal, > blake I've never used garlic in a jar. I do use fresh garlic. If I want to season chicken or something like that for the oven, I will sprinkle with granulated garlic, salt and pepper. I prefer granulated garlic for making garlic butter because the taste isn't so harsh. I can't think of all the things I use it for. It's just always there, I'm never out. Janet |
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On Wed, 3 Feb 2010 06:49:45 -0500 in rec.food.cooking, StaceyB
> wrote, >now - do you all have a top 5 spices that are essential and versatile? Approximate tabulation of votes so far. Apologies for any I missed. 1 bay leaf 1 beau monde 1 curry powder 1 fennel 1 ginger 1 onion 1 paprika 1 parsley 1 rosemary 1 salt 1 thyme 1 turmeric 2 cayenne 2 cumin 2 dill 3 chili powder 3 cinnamon 4 oregano 6 garlic 8 basil 8 black pepper |
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top spices?
David Harmon wrote:
>StaceyB wrote, >>now - do you all have a top 5 spices that are essential and versatile? > >Approximate tabulation of votes so far. Apologies for any I missed. Most are NOT spices.... only six of your entries are spices. > 1 bay leaf herb > 1 beau monde herb and spice blend > 1 curry powder herb and spice blend > 1 fennel herb > 1 ginger > 1 onion herb? > 1 paprika > 1 parsley herb > 1 rosemary herb > 1 salt seasoning/chemical- not a food > 1 thyme herb > 1 turmeric > 2 cayenne > 2 cumin > 2 dill herb > 3 chili powder herb and spice blend > 3 cinnamon > 4 oregano herb > 6 garlic herb? > 8 basil herb > 8 black pepper |
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On Sat, 06 Feb 2010 10:09:39 -0500 in rec.food.cooking, brooklyn1
> wrote, >Most are NOT spices.... only six of your entries are spices. Whiner. |
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top spices?
On Sat, 06 Feb 2010 09:34:43 -0800, David Harmon wrote:
> On Sat, 06 Feb 2010 10:09:39 -0500 in rec.food.cooking, brooklyn1 > > wrote, >>Most are NOT spices.... only six of your entries are spices. > > Whiner. more like a wiener. but the two can be hard to distnguish in the wild. in any case, i'd advise against trying to determine the sex. your pal, blake |
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