As I posted previously, we are having cold salads for dinner. This is
mainly because I wanted to get rid of the large jar of Veganaise in my
fridge. I much prefer the Just Mayo and now that I can eat it again, I
will. But I also wanted to use up this stuff.

I made some potato salad with bacon, using just what I had on hand. Had no
Dijon mustard and someone had eaten almost all of the yellow. Have tons of
hot mustards, mainly gifts to my husband, but didn't want to use those. So
I used Coleman's dry mustard. Never did achieve the yellow color that I
wanted and had to add a lot more than I intended to, just to get some
flavor. Also a lot more bacon. Also, celery, salt, pepper and dried
parsley. I used Russet potatoes. I wouldn't normally but I can see now
that they were a wise choice, given this mayo.

My chicken salad and the kidney bean relish had a lot of liquid at the
bottom of the containers. The potato salad did not because the potatoes
absorbed it all. I don't think a waxier potato would have done that.

I was worried yesterday when I made this salad because no matter how much of
whatever seasoning I put in it, it just tasted blah. Guess it needed a day
in the fridge because now it is delish!

Julie Bove wrote in rec.food.cooking:

> As I posted previously, we are having cold salads for dinner. This
> is mainly because I wanted to get rid of the large jar of Veganaise
> in my fridge. I much prefer the Just Mayo and now that I can eat it
> again, I will. But I also wanted to use up this stuff.
>
> I made some potato salad with bacon, using just what I had on hand.
> Had no Dijon mustard and someone had eaten almost all of the yellow.
> Have tons of hot mustards, mainly gifts to my husband, but didn't
> want to use those. So I used Coleman's dry mustard. Never did
> achieve the yellow color that I wanted and had to add a lot more than
> I intended to, just to get some flavor. Also a lot more bacon.
> Also, celery, salt, pepper and dried parsley. I used Russet
> potatoes. I wouldn't normally but I can see now that they were a
> wise choice, given this mayo.
>
> My chicken salad and the kidney bean relish had a lot of liquid at
> the bottom of the containers. The potato salad did not because the
> potatoes absorbed it all. I don't think a waxier potato would have
> done that.
>
> I was worried yesterday when I made this salad because no matter how
> much of whatever seasoning I put in it, it just tasted blah. Guess
> it needed a day in the fridge because now it is delish!

Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
mustard powder seems what you used. It may be past true 'umpf' levels
then. I have noted fresh mustard powder packs a lot more to it than an
older jar so started replacing it every 6-12 months (getting a smaller
size that worked for us).

--

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>> As I posted previously, we are having cold salads for dinner. This
>> is mainly because I wanted to get rid of the large jar of Veganaise
>> in my fridge. I much prefer the Just Mayo and now that I can eat it
>> again, I will. But I also wanted to use up this stuff.
>>
>> I made some potato salad with bacon, using just what I had on hand.
>> Had no Dijon mustard and someone had eaten almost all of the yellow.
>> Have tons of hot mustards, mainly gifts to my husband, but didn't
>> want to use those. So I used Coleman's dry mustard. Never did
>> achieve the yellow color that I wanted and had to add a lot more than
>> I intended to, just to get some flavor. Also a lot more bacon.
>> Also, celery, salt, pepper and dried parsley. I used Russet
>> potatoes. I wouldn't normally but I can see now that they were a
>> wise choice, given this mayo.
>>
>> My chicken salad and the kidney bean relish had a lot of liquid at
>> the bottom of the containers. The potato salad did not because the
>> potatoes absorbed it all. I don't think a waxier potato would have
>> done that.
>>
>> I was worried yesterday when I made this salad because no matter how
>> much of whatever seasoning I put in it, it just tasted blah. Guess
>> it needed a day in the fridge because now it is delish!
>
> Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
> mustard powder seems what you used. It may be past true 'umpf' levels
> then. I have noted fresh mustard powder packs a lot more to it than an
> older jar so started replacing it every 6-12 months (getting a smaller
> size that worked for us).

I do know that. Purchased it recently but sad to say that it expires in
May. sf posted previously about mustard gaining strength as it ages. I
have found the opposite to be true. My mom and MIL both had ancient
seasonings. Mustard is one thing that I replaced for them.

On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:

>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>mustard powder seems what you used. It may be past true 'umpf' levels
>then. I have noted fresh mustard powder packs a lot more to it than an
>older jar so started replacing it every 6-12 months (getting a smaller
>size that worked for us).

Carol, you really struck a chord with this comment. How many people
actually have Spices in their kitchen that should have been discarded
long ago?

William

"William" > wrote in message
...
> On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>
>>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>>mustard powder seems what you used. It may be past true 'umpf' levels
>>then. I have noted fresh mustard powder packs a lot more to it than an
>>older jar so started replacing it every 6-12 months (getting a smaller
>>size that worked for us).
>
> Carol, you really struck a chord with this comment. How many people
> actually have Spices in their kitchen that should have been discarded
> long ago?
>
> William
>

Before you discard them, just use an increased amount. But at some point,
that tactic fails too.

On Tue, 05 Apr 2016 08:53:07 -0400, William > wrote:

>On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>
>>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>>mustard powder seems what you used. It may be past true 'umpf' levels
>>then. I have noted fresh mustard powder packs a lot more to it than an
>>older jar so started replacing it every 6-12 months (getting a smaller
>>size that worked for us).
>
>Carol, you really struck a chord with this comment. How many people
>actually have Spices in their kitchen that should have been discarded
>long ago?

Most people do... I have some herbs/spices that are old and really
should be discarded... they became old because I rarely use those, but
if not ancient they'll still suffice, I'll just add a little more. I
know if I tossed them it'll be a few days and I'll be wanting to use
them. Just yesterday I tossed out a jar of mustard powder that was
dated 2001 (ancient), didn't know it was there, was hiding in my
freezer... in fact I had already purchased new... it was hiding under
some freeze gel packs.

On Tue, 5 Apr 2016 06:20:21 -0700, "taxed and spent"
> wrote:

>
>"William" > wrote in message
.. .
>> On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>>
>>>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>>>mustard powder seems what you used. It may be past true 'umpf' levels
>>>then. I have noted fresh mustard powder packs a lot more to it than an
>>>older jar so started replacing it every 6-12 months (getting a smaller
>>>size that worked for us).
>>
>> Carol, you really struck a chord with this comment. How many people
>> actually have Spices in their kitchen that should have been discarded
>> long ago?
>>
>> William
>>
>
>Before you discard them, just use an increased amount. But at some point,
>that tactic fails too.
>
I don't think so. That's like saying you have ground coffee in the
cupboard that is 6 months or more old and you should just use more.
Herbs and spices are so inexpensive if you buy from a store that has
bulk containers. Often you can leave the store having spent only 10
or 11 cents. Keep the new stuff in the old containers and change the
contents often. After all, if you are going to use a seasoning at
all, why not get the flavor of it.
Janet US

On Tue, 05 Apr 2016 10:35:05 -0400, Brooklyn1
> wrote:

>On Tue, 05 Apr 2016 08:53:07 -0400, William > wrote:
>
>>On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>>
>>>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>>>mustard powder seems what you used. It may be past true 'umpf' levels
>>>then. I have noted fresh mustard powder packs a lot more to it than an
>>>older jar so started replacing it every 6-12 months (getting a smaller
>>>size that worked for us).
>>
>>Carol, you really struck a chord with this comment. How many people
>>actually have Spices in their kitchen that should have been discarded
>>long ago?
>
>Most people do... I have some herbs/spices that are old and really
>should be discarded... they became old because I rarely use those, but
>if not ancient they'll still suffice, I'll just add a little more. I
>know if I tossed them it'll be a few days and I'll be wanting to use
>them. Just yesterday I tossed out a jar of mustard powder that was
>dated 2001 (ancient), didn't know it was there, was hiding in my
>freezer... in fact I had already purchased new... it was hiding under
>some freeze gel packs.

you need a better system, Sheldon. I have a neighbor that goes to
yard sales and buys up opened spice and herbs. If you're going to use
herbs and spices, do right by them otherwise just skip them
altogether.
Janet US

William wrote:
>
> How many people
> actually have Spices in their kitchen that should have been discarded
> long ago?

I suspect we are all guilty of that. I know I am.
I need to go through my spice shelf and buy some soon.
Maybe tomorrow?

Gary wrote:
> William wrote:
>>
>> How many people
>> actually have Spices in their kitchen that should have been discarded
>> long ago?
>
> I suspect we are all guilty of that. I know I am.
> I need to go through my spice shelf and buy some soon.
> Maybe tomorrow?

tomorrow is a great day for anything requiring effort

there's always a couple sticks of cinnamon and a few cloves floating loose
amongst containers and baggies of herbs and spices in my cupboard

I got one of those rotating spice racks for Xmas one year which is much
more highly organized

On Tue, 05 Apr 2016 08:50:39 -0600, Janet B >
wrote:

>On Tue, 05 Apr 2016 10:35:05 -0400, Brooklyn1
> wrote:
>
>>On Tue, 05 Apr 2016 08:53:07 -0400, William > wrote:
>>
>>>On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>>>
>>>>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>>>>mustard powder seems what you used. It may be past true 'umpf' levels
>>>>then. I have noted fresh mustard powder packs a lot more to it than an
>>>>older jar so started replacing it every 6-12 months (getting a smaller
>>>>size that worked for us).
>>>
>>>Carol, you really struck a chord with this comment. How many people
>>>actually have Spices in their kitchen that should have been discarded
>>>long ago?
>>
>>Most people do... I have some herbs/spices that are old and really
>>should be discarded... they became old because I rarely use those, but
>>if not ancient they'll still suffice, I'll just add a little more. I
>>know if I tossed them it'll be a few days and I'll be wanting to use
>>them. Just yesterday I tossed out a jar of mustard powder that was
>>dated 2001 (ancient), didn't know it was there, was hiding in my
>>freezer... in fact I had already purchased new... it was hiding under
>>some freeze gel packs.
>
>you need a better system, Sheldon. I have a neighbor that goes to
>yard sales and buys up opened spice and herbs.

Probably smokes them... I don't want some stranger's opened stuff.
It's very rare that I need to toss spices... typically a blend I
wanted to try but didn't like it, a small size so no big loss. This
thread reminded me that I have a jar of Penzeys Southwest blend that I
used once and really didn't like, it's from 09/2000, it's going right
in the trash:
https://www.penzeys.com/online-catal...-24/p-369/pd-s

On Tue, 05 Apr 2016 16:32:05 -0400, Brooklyn1
> wrote:

>On Tue, 05 Apr 2016 08:50:39 -0600, Janet B >
>wrote:
>
>>On Tue, 05 Apr 2016 10:35:05 -0400, Brooklyn1
> wrote:
>>
>>>On Tue, 05 Apr 2016 08:53:07 -0400, William > wrote:
>>>
>>>>On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>>>>
>>>>>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>>>>>mustard powder seems what you used. It may be past true 'umpf' levels
>>>>>then. I have noted fresh mustard powder packs a lot more to it than an
>>>>>older jar so started replacing it every 6-12 months (getting a smaller
>>>>>size that worked for us).
>>>>
>>>>Carol, you really struck a chord with this comment. How many people
>>>>actually have Spices in their kitchen that should have been discarded
>>>>long ago?
>>>
>>>Most people do... I have some herbs/spices that are old and really
>>>should be discarded... they became old because I rarely use those, but
>>>if not ancient they'll still suffice, I'll just add a little more. I
>>>know if I tossed them it'll be a few days and I'll be wanting to use
>>>them. Just yesterday I tossed out a jar of mustard powder that was
>>>dated 2001 (ancient), didn't know it was there, was hiding in my
>>>freezer... in fact I had already purchased new... it was hiding under
>>>some freeze gel packs.
>>
>>you need a better system, Sheldon. I have a neighbor that goes to
>>yard sales and buys up opened spice and herbs.
>
>Probably smokes them... I don't want some stranger's opened stuff.
snip
No, she's just a tightwad. She's a banker and she's never seen a
present she couldn't buy at a thrift shop or a present she couldn't
re-gift.
Janet US

William wrote in rec.food.cooking:

> On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>
> > Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
> > mustard powder seems what you used. It may be past true 'umpf'
> > levels then. I have noted fresh mustard powder packs a lot more to
> > it than an older jar so started replacing it every 6-12 months
> > (getting a smaller size that worked for us).
>
> Carol, you really struck a chord with this comment. How many people
> actually have Spices in their kitchen that should have been discarded
> long ago?
>
> William

William, anyone who really cooks a lot will have a lot of spices. I'm
almost embarrassed to say I have a double shelf (big round thing that
twirls) in a lower cabinet and some 2ft by 2ft space above it filled
with spices.

I'll take a picture if others want to see it.

I did a major review in Dec 2014 and found I had stuff of no use that i
had gotten, some of it before we moved to Japan in 2001! It went out.
The majority of what I have now dates to 2015 and later but there are
some 2012 and even a few 2009 items (that hold well and pass the sniff
test) in there. Most of my spices are curry and bread making types.

Carol

--

"William" > wrote in message
...
> On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>
>>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>>mustard powder seems what you used. It may be past true 'umpf' levels
>>then. I have noted fresh mustard powder packs a lot more to it than an
>>older jar so started replacing it every 6-12 months (getting a smaller
>>size that worked for us).
>
> Carol, you really struck a chord with this comment. How many people
> actually have Spices in their kitchen that should have been discarded
> long ago?

Not me. Unless it is something I use a ton of like dried celery, dried
onion, parsley, oregano, or chili powder, I buy it in small quantities,
usually on sale, and replace it every couple of years.

I grew up in a house with old spices. I didn't know the difference until I
began buying my own. Most of what my mom had came in a wedding gift spice
rack. Dusty tops. Never used. I did try to use a few but I figured they
added no taste difference. I was just a kid then and didn't realize that
they would go bad. What made me realize was the ginger. I had been making
cookies and had to put in 3 times the amount just to get any flavor. Then
we ran out of ginger. I bought more and nearly killed us as I added 3 times
the amount of that! The cookies bit us back.

I also remember my mother's shock when she took me grocery shopping for my
first apartment. She said she would buy my spices as that would be my
greatest expense. But as I started loading my my cart, she began to protest
and said that she didn't intend to buy all of that and that I didn't need
it! She also didn't like to cook. Her seasonings didn't go much beyond
parsley, cinnamon and chili powder. She only put pepper on eggs and rarely
used salt. Dried onions in meatloaf. Dry mustard and paprika for deviled
eggs.

I love my seasonings. I have a lot of them and I do use them.

"Janet B" > wrote in message
...
> On Tue, 5 Apr 2016 06:20:21 -0700, "taxed and spent"
> > wrote:
>
>>
>>"William" > wrote in message
. ..
>>> On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" > wrote:
>>>
>>>>Hi Julie, some stored spices lose all 'umpf' fairly fast and ground
>>>>mustard powder seems what you used. It may be past true 'umpf' levels
>>>>then. I have noted fresh mustard powder packs a lot more to it than an
>>>>older jar so started replacing it every 6-12 months (getting a smaller
>>>>size that worked for us).
>>>
>>> Carol, you really struck a chord with this comment. How many people
>>> actually have Spices in their kitchen that should have been discarded
>>> long ago?
>>>
>>> William
>>>
>>
>>Before you discard them, just use an increased amount. But at some point,
>>that tactic fails too.
>>
> I don't think so. That's like saying you have ground coffee in the
> cupboard that is 6 months or more old and you should just use more.
> Herbs and spices are so inexpensive if you buy from a store that has
> bulk containers. Often you can leave the store having spent only 10
> or 11 cents. Keep the new stuff in the old containers and change the
> contents often. After all, if you are going to use a seasoning at
> all, why not get the flavor of it.
> Janet US

Some are inexpensive. Some are not.

tert in seattle wrote:
>
> Gary wrote:
> > William wrote:
> >>
> >> How many people
> >> actually have Spices in their kitchen that should have been discarded
> >> long ago?
> >
> > I suspect we are all guilty of that. I know I am.
> > I need to go through my spice shelf and buy some soon.
> > Maybe tomorrow?
>
> tomorrow is a great day for anything requiring effort

lol. Works every time!

Julie Bove wrote in rec.food.cooking:

>
> "Janet B" > wrote in message
> ...
> > On Tue, 5 Apr 2016 06:20:21 -0700, "taxed and spent"
> > wrote:
> >
> > >
> >>"William" > wrote in message
> > > ...
> >>>On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" >
> wrote:
> > > >
> > > > > Hi Julie, some stored spices lose all 'umpf' fairly fast and
> > > > > ground mustard powder seems what you used. It may be past
> > > > > true 'umpf' levels then. I have noted fresh mustard powder
> > > > > packs a lot more to it than an older jar so started replacing
> > > > > it every 6-12 months (getting a smaller size that worked for
> > > > > us).
> > > >
> > > > Carol, you really struck a chord with this comment. How many
> > > > people actually have Spices in their kitchen that should have
> > > > been discarded long ago?
> > > >
> > > > William
> > > >
> > >
> > > Before you discard them, just use an increased amount. But at
> > > some point, that tactic fails too.
> > >
> > I don't think so. That's like saying you have ground coffee in the
> > cupboard that is 6 months or more old and you should just use more.
> > Herbs and spices are so inexpensive if you buy from a store that has
> > bulk containers. Often you can leave the store having spent only 10
> > or 11 cents. Keep the new stuff in the old containers and change
> > the contents often. After all, if you are going to use a seasoning
> > at all, why not get the flavor of it.
> > Janet US
>
> Some are inexpensive. Some are not.

Agreed. Our local freecycle/cafe makes a collective list and gets fresh
stuff from penzy's every 3-4 months for significant savings because we
get in bulk (like 3 people want sage, we get a larger size and
repackage, often to a 1/4 cup being cheaper and they get 1/2 cup for
less than 1/4 cup would be).



--

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Janet B" > wrote in message
>> ...
>> > On Tue, 5 Apr 2016 06:20:21 -0700, "taxed and spent"
>> > wrote:
>> >
>> > >
>> >>"William" > wrote in message
>> > > ...
>> >>>On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" >
>> wrote:
>> > > >
>> > > > > Hi Julie, some stored spices lose all 'umpf' fairly fast and
>> > > > > ground mustard powder seems what you used. It may be past
>> > > > > true 'umpf' levels then. I have noted fresh mustard powder
>> > > > > packs a lot more to it than an older jar so started replacing
>> > > > > it every 6-12 months (getting a smaller size that worked for
>> > > > > us).
>> > > >
>> > > > Carol, you really struck a chord with this comment. How many
>> > > > people actually have Spices in their kitchen that should have
>> > > > been discarded long ago?
>> > > >
>> > > > William
>> > > >
>> > >
>> > > Before you discard them, just use an increased amount. But at
>> > > some point, that tactic fails too.
>> > >
>> > I don't think so. That's like saying you have ground coffee in the
>> > cupboard that is 6 months or more old and you should just use more.
>> > Herbs and spices are so inexpensive if you buy from a store that has
>> > bulk containers. Often you can leave the store having spent only 10
>> > or 11 cents. Keep the new stuff in the old containers and change
>> > the contents often. After all, if you are going to use a seasoning
>> > at all, why not get the flavor of it.
>> > Janet US
>>
>> Some are inexpensive. Some are not.
>
> Agreed. Our local freecycle/cafe makes a collective list and gets fresh
> stuff from penzy's every 3-4 months for significant savings because we
> get in bulk (like 3 people want sage, we get a larger size and
> repackage, often to a 1/4 cup being cheaper and they get 1/2 cup for
> less than 1/4 cup would be).

I just had to buy cumin and was shocked at the price. Last time I bought it
I got a small jar at Target on clearance. It's not cheap there now!

Julie Bove wrote:
>
>I just had to buy cumin and was shocked at the price. Last time I bought it
>I got a small jar at Target on clearance. It's not cheap there now!

Without telling the price/weight your post has the value of used TP.

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"Janet B" > wrote in message
> > > ...
> >>> On Tue, 5 Apr 2016 06:20:21 -0700, "taxed and spent"
> > wrote:
> > > >
> >>> >
> >>>>"William" > wrote in message
> >>> > ...
> > > > > > On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk"
> > > > > > >
> > > wrote:
> >>> > >
> >>> > > > Hi Julie, some stored spices lose all 'umpf' fairly fast and
> >>> > > > ground mustard powder seems what you used. It may be past
> >>> > > > true 'umpf' levels then. I have noted fresh mustard powder
> >>> > > > packs a lot more to it than an older jar so started
> replacing >>> > > > it every 6-12 months (getting a smaller size that
> worked for >>> > > > us).
> >>> > >
> >>> > > Carol, you really struck a chord with this comment. How many
> >>> > > people actually have Spices in their kitchen that should have
> >>> > > been discarded long ago?
> >>> > >
> >>> > > William
> >>> > >
> >>> >
> >>> > Before you discard them, just use an increased amount. But at
> >>> > some point, that tactic fails too.
> >>> >
> >>> I don't think so. That's like saying you have ground coffee in
> the >>> cupboard that is 6 months or more old and you should just use
> more. >>> Herbs and spices are so inexpensive if you buy from a
> store that has >>> bulk containers. Often you can leave the store
> having spent only 10 >>> or 11 cents. Keep the new stuff in the old
> containers and change >>> the contents often. After all, if you are
> going to use a seasoning >>> at all, why not get the flavor of it.
> >>> Janet US
> > >
> > > Some are inexpensive. Some are not.
> >
> > Agreed. Our local freecycle/cafe makes a collective list and gets
> > fresh stuff from penzy's every 3-4 months for significant savings
> > because we get in bulk (like 3 people want sage, we get a larger
> > size and repackage, often to a 1/4 cup being cheaper and they get
> > 1/2 cup for less than 1/4 cup would be).
>
> I just had to buy cumin and was shocked at the price. Last time I
> bought it I got a small jar at Target on clearance. It's not cheap
> there now!

https://www.penzeys.com/shop/spices/

Check here but I don't know if you use grpund or whole. I use mostly
whole for bread making.

The small 1/4 cup is 3.45. I note I got a bag of whole seed (about a
3/4 cup worth) in summer 2015 for 4.55 which now lists for 6.29 so I am
guessing cumin went up.

Unless you use a lot of cumin (by the TB for example), probably the
small one works best. Look at the other offers to as 29.95 orders ship
for free.

I'll be checking with folks locally (Gary, welcome to jump in if
interested!) and seeing if we are ready for another run.

--

On Thu, 07 Apr 2016 16:19:07 -0500, "cshenk" > wrote:

> Unless you use a lot of cumin (by the TB for example), probably the
> small one works best. Look at the other offers to as 29.95 orders ship
> for free.

I don't go through many herb/spices before they go stale but cumin is
among those that I seem to replace at least once yearly.

--

sf

On 4/6/2016 9:18 PM, Julie Bove wrote:
>
> "cshenk" > wrote in message
> ...
>> Julie Bove wrote in rec.food.cooking:
>>
>>>
>>> "Janet B" > wrote in message
>>> ...
>>> > On Tue, 5 Apr 2016 06:20:21 -0700, "taxed and spent"
>>> > wrote:
>>> >
>>> > >
>>> >>"William" > wrote in message
>>> > > ...
>>> >>>On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" >
>>> wrote:
>>> > > >
>>> > > > > Hi Julie, some stored spices lose all 'umpf' fairly fast and
>>> > > > > ground mustard powder seems what you used. It may be past
>>> > > > > true 'umpf' levels then. I have noted fresh mustard powder
>>> > > > > packs a lot more to it than an older jar so started replacing
>>> > > > > it every 6-12 months (getting a smaller size that worked for
>>> > > > > us).
>>> > > >
>>> > > > Carol, you really struck a chord with this comment. How many
>>> > > > people actually have Spices in their kitchen that should have
>>> > > > been discarded long ago?
>>> > > >
>>> > > > William
>>> > > >
>>> > >
>>> > > Before you discard them, just use an increased amount. But at
>>> > > some point, that tactic fails too.
>>> > >
>>> > I don't think so. That's like saying you have ground coffee in the
>>> > cupboard that is 6 months or more old and you should just use more.
>>> > Herbs and spices are so inexpensive if you buy from a store that has
>>> > bulk containers. Often you can leave the store having spent only 10
>>> > or 11 cents. Keep the new stuff in the old containers and change
>>> > the contents often. After all, if you are going to use a seasoning
>>> > at all, why not get the flavor of it.
>>> > Janet US
>>>
>>> Some are inexpensive. Some are not.
>>
>> Agreed. Our local freecycle/cafe makes a collective list and gets fresh
>> stuff from penzy's every 3-4 months for significant savings because we
>> get in bulk (like 3 people want sage, we get a larger size and
>> repackage, often to a 1/4 cup being cheaper and they get 1/2 cup for
>> less than 1/4 cup would be).
>
> I just had to buy cumin and was shocked at the price. Last time I
> bought it I got a small jar at Target on clearance. It's not cheap
> there now!

The cheapest place to get cumin would be at Costco. It's so cheap you
can throw away half of it and still make out like a bandit. I think
cumin is most wonderful.

On Thu, 7 Apr 2016 14:12:34 -1000, dsi1 > wrote:

> The cheapest place to get cumin would be at Costco. It's so cheap you
> can throw away half of it and still make out like a bandit. I think
> cumin is most wonderful.

I buy pepper & garlic granules at Costco. I thought their giant
container of thyme (which is something I use a lot of) was cost
effective, so I bought it once. Unfortunately, it wasn't fresh and it
was full of debris - I won't buy that again.

--

sf

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"Janet B" > wrote in message
>> > > ...
>> >>> On Tue, 5 Apr 2016 06:20:21 -0700, "taxed and spent"
>> > wrote:
>> > > >
>> >>> >
>> >>>>"William" > wrote in message
>> >>> > ...
>> > > > > > On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk"
>> > > > > > >
>> > > wrote:
>> >>> > >
>> >>> > > > Hi Julie, some stored spices lose all 'umpf' fairly fast and
>> >>> > > > ground mustard powder seems what you used. It may be past
>> >>> > > > true 'umpf' levels then. I have noted fresh mustard powder
>> >>> > > > packs a lot more to it than an older jar so started
>> replacing >>> > > > it every 6-12 months (getting a smaller size that
>> worked for >>> > > > us).
>> >>> > >
>> >>> > > Carol, you really struck a chord with this comment. How many
>> >>> > > people actually have Spices in their kitchen that should have
>> >>> > > been discarded long ago?
>> >>> > >
>> >>> > > William
>> >>> > >
>> >>> >
>> >>> > Before you discard them, just use an increased amount. But at
>> >>> > some point, that tactic fails too.
>> >>> >
>> >>> I don't think so. That's like saying you have ground coffee in
>> the >>> cupboard that is 6 months or more old and you should just use
>> more. >>> Herbs and spices are so inexpensive if you buy from a
>> store that has >>> bulk containers. Often you can leave the store
>> having spent only 10 >>> or 11 cents. Keep the new stuff in the old
>> containers and change >>> the contents often. After all, if you are
>> going to use a seasoning >>> at all, why not get the flavor of it.
>> >>> Janet US
>> > >
>> > > Some are inexpensive. Some are not.
>> >
>> > Agreed. Our local freecycle/cafe makes a collective list and gets
>> > fresh stuff from penzy's every 3-4 months for significant savings
>> > because we get in bulk (like 3 people want sage, we get a larger
>> > size and repackage, often to a 1/4 cup being cheaper and they get
>> > 1/2 cup for less than 1/4 cup would be).
>>
>> I just had to buy cumin and was shocked at the price. Last time I
>> bought it I got a small jar at Target on clearance. It's not cheap
>> there now!
>
> https://www.penzeys.com/shop/spices/
>
> Check here but I don't know if you use grpund or whole. I use mostly
> whole for bread making.
>
> The small 1/4 cup is 3.45. I note I got a bag of whole seed (about a
> 3/4 cup worth) in summer 2015 for 4.55 which now lists for 6.29 so I am
> guessing cumin went up.
>
> Unless you use a lot of cumin (by the TB for example), probably the
> small one works best. Look at the other offers to as 29.95 orders ship
> for free.
>
> I'll be checking with folks locally (Gary, welcome to jump in if
> interested!) and seeing if we are ready for another run.

Nope. Not interested in the least in Penzeys. I do occasionally order from
American Spice but mostly for dried vegetables.

"sf" > wrote in message
...
> On Thu, 07 Apr 2016 16:19:07 -0500, "cshenk" > wrote:
>
>> Unless you use a lot of cumin (by the TB for example), probably the
>> small one works best. Look at the other offers to as 29.95 orders ship
>> for free.
>
> I don't go through many herb/spices before they go stale but cumin is
> among those that I seem to replace at least once yearly.

I actually use very little of it.

"dsi1" > wrote in message
...
> On 4/6/2016 9:18 PM, Julie Bove wrote:
>>
>> "cshenk" > wrote in message
>> ...
>>> Julie Bove wrote in rec.food.cooking:
>>>
>>>>
>>>> "Janet B" > wrote in message
>>>> ...
>>>> > On Tue, 5 Apr 2016 06:20:21 -0700, "taxed and spent"
>>>> > wrote:
>>>> >
>>>> > >
>>>> >>"William" > wrote in message
>>>> > > ...
>>>> >>>On Mon, 04 Apr 2016 18:12:46 -0500, "cshenk" >
>>>> wrote:
>>>> > > >
>>>> > > > > Hi Julie, some stored spices lose all 'umpf' fairly fast and
>>>> > > > > ground mustard powder seems what you used. It may be past
>>>> > > > > true 'umpf' levels then. I have noted fresh mustard powder
>>>> > > > > packs a lot more to it than an older jar so started replacing
>>>> > > > > it every 6-12 months (getting a smaller size that worked for
>>>> > > > > us).
>>>> > > >
>>>> > > > Carol, you really struck a chord with this comment. How many
>>>> > > > people actually have Spices in their kitchen that should have
>>>> > > > been discarded long ago?
>>>> > > >
>>>> > > > William
>>>> > > >
>>>> > >
>>>> > > Before you discard them, just use an increased amount. But at
>>>> > > some point, that tactic fails too.
>>>> > >
>>>> > I don't think so. That's like saying you have ground coffee in the
>>>> > cupboard that is 6 months or more old and you should just use more.
>>>> > Herbs and spices are so inexpensive if you buy from a store that has
>>>> > bulk containers. Often you can leave the store having spent only 10
>>>> > or 11 cents. Keep the new stuff in the old containers and change
>>>> > the contents often. After all, if you are going to use a seasoning
>>>> > at all, why not get the flavor of it.
>>>> > Janet US
>>>>
>>>> Some are inexpensive. Some are not.
>>>
>>> Agreed. Our local freecycle/cafe makes a collective list and gets fresh
>>> stuff from penzy's every 3-4 months for significant savings because we
>>> get in bulk (like 3 people want sage, we get a larger size and
>>> repackage, often to a 1/4 cup being cheaper and they get 1/2 cup for
>>> less than 1/4 cup would be).
>>
>> I just had to buy cumin and was shocked at the price. Last time I
>> bought it I got a small jar at Target on clearance. It's not cheap
>> there now!
>
> The cheapest place to get cumin would be at Costco. It's so cheap you can
> throw away half of it and still make out like a bandit. I think cumin is
> most wonderful.

Yeah but I'd never use it all. I use very little of it.

"sf" > wrote in message
...
> On Thu, 7 Apr 2016 14:12:34 -1000, dsi1 > wrote:
>
>> The cheapest place to get cumin would be at Costco. It's so cheap you
>> can throw away half of it and still make out like a bandit. I think
>> cumin is most wonderful.
>
> I buy pepper & garlic granules at Costco. I thought their giant
> container of thyme (which is something I use a lot of) was cost
> effective, so I bought it once. Unfortunately, it wasn't fresh and it
> was full of debris - I won't buy that again.

I won't buy the Italian seasoning. Smelled moldy and had a weird taste.

On 04/07/2016 02:19 PM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
>
> The small 1/4 cup is 3.45. I note I got a bag of whole seed (about a
> 3/4 cup worth) in summer 2015 for 4.55 which now lists for 6.29 so I am
> guessing cumin went up.
>
> Unless you use a lot of cumin (by the TB for example), probably the
> small one works best. Look at the other offers to as 29.95 orders ship
> for free.
>
> I'll be checking with folks locally (Gary, welcome to jump in if
> interested!) and seeing if we are ready for another run.
>

2 days ago I bought a little over 2 ounces of ground cumin for $0.49
from the bulk bins at Winco. It's listed there at $3.29/lb. I don't
think they carry cumin *seed* in bulk.

On 2016-04-08, Whirled Peas > wrote:

> 2 days ago I bought a little over 2 ounces of ground cumin for $0.49
> from the bulk bins at Winco. It's listed there at $3.29/lb. I don't
> think they carry cumin *seed* in bulk.

Try a local health food store (HFS). At least 2 out of our 5 local HFSs,
here, carry bulk spices/teas/etc. Most are under $1/oz. I always buy
whole seed spices.

nb

On 2016-04-08 3:51 PM, notbob wrote:

> Try a local health food store (HFS). At least 2 out of our 5 local HFSs,
> here, carry bulk spices/teas/etc. Most are under $1/oz. I always buy
> whole seed spices.
>

I am a big fan of buying spices and herbs in bulk at the Bulk Barn, but
I don't think there is much that is anywhere near $1/oz. However, most
dried herbs weigh next to nothing. As I mentioned a few days ago, I was
there last week and for dried parsley, dried mint and something else to
and it was about 60 cents for all three.