Phred wrote:

> In article >,
> Goomba38 > wrote:
>
wrote:
>>
>>>As we cook more, our spice collection has grown from the little rack
>>>on the wall, to a "honeycomb" type cubby system in a cabinet, and now
>>>we've far outgrown that.
>>>
>>>I'm interested to know how you guys store upwards of 75 spices!
>>
>>Freezer door. The entire inside door is my spice rack. Eye level,
>>protects the quality and spacious. Works great for meeeeeeeeeee
>
>
> More to the point -- what the hell do you *do* with 75 spices?
> (I've got about 20 in the fridge door rack, and use about 10.)
>

I have a kitchen rack - The kitchen rack holds 17 commercial herbs &
spices as well a vast array of my own concoctions. The kitchen rack is
a huge stainless steel commercial thing with 7 shelves. Everyone who
sees it loves it. I have a love hate relationship with it The top
is dedicated to canning equipment, pressure cookers, and larger pots.
The second has the bulk spices and pots. The third is more spices,
wines & sherries I cook with, a wide variety of vinegars and misc.
things in jars. The rest of the rack is devoted to homecanned goods
except for one small area set aside for the larger containers of oils. I
can easily see 75 herb/spice/seasoning combinations in my kitchen
without even looking into the freezers. These herbs & spices tend are
bought in large containers because I use a lot of them on a regular
basis. My own concoctions numbering at 9 are blends I've come up with
for marinades, rubs, and dips. An actual spice rack holds another 20
jars. A few other jars containing whole nutmeg, cinnamon sticks, and
bayleaves are also on the kitchen rack. Then I have the spice cupboard
from hell! This cupboard is jam packed with commercial herbs, spices,
and blend as well as a few homedried packets. I freeze and dry a lot of
fresh herbs because I simply can't use them up fast enough during the
growing season.
>
> Cheers, Phred.
>

" <> writes:

> As we cook more, our spice collection has grown from the little rack
> on the wall, to a "honeycomb" type cubby system in a cabinet, and now
> we've far outgrown that.
>
> I'm interested to know how you guys store upwards of 75 spices!

I have three wooden wine boxes that I cut down and bit and added small wooden
shelves. Each holds two rows of 12 regular spice bottles, plus a
short row of 12 of the small plastic Penzey's jars. Held onto the
wall with 3m adhesive strips so I don't have to put all sorts of holes
in my pretty wall...

Using some of the obscure spices[1] before they go stale is the biggest
challenge.

[1] Pink peppercorns, sumac powder, zatar, and annato powder being
items that I've had to dig deep into my recipe files to use...

--
Richard W Kaszeta

http://www.kaszeta.org/rich

"Richard Kaszeta" > wrote in message
...
> " <> writes:
>
>> As we cook more, our spice collection has grown from the little rack
>> on the wall, to a "honeycomb" type cubby system in a cabinet, and now
>> we've far outgrown that.
>>
>> I'm interested to know how you guys store upwards of 75 spices!
>
> I have three wooden wine boxes that I cut down and bit and added small
> wooden
> shelves. Each holds two rows of 12 regular spice bottles, plus a
> short row of 12 of the small plastic Penzey's jars. Held onto the
> wall with 3m adhesive strips so I don't have to put all sorts of holes
> in my pretty wall...
>
> Using some of the obscure spices[1] before they go stale is the biggest
> challenge.
>
> [1] Pink peppercorns, sumac powder, zatar, and annato powder being
> items that I've had to dig deep into my recipe files to use...
>
> --
> Richard W Kaszeta

At the Asian/Indian/Hispanic markets, some of these spices are so cheap that
if you think you "MAY" use them, why not pick them up and store them if you
have room. You will have them handy if you need to use them and will not
restrict your 'creativity' or making that recipe you wish you had the
ingredients for. When you buy it, decide what date you want to throw this
away and wirte it on the jar. Money well spent if you cook a lot.

One thing I've not done lately is look at some of the due dates. I paid what
I think is good money for 6 cans of Goya pidgeon peas, they were out of
date by 4 years!

Dee Dee

At times, I wish you could buy spices
in little "one-serving" packets.

I have too many spices
that have been sitting in the cupboard dying of old age.

ie; I bought a jar of nutmeg over a year ago.
Used it to make cookies once, then Swedish meatballs.
Haven't used it since.....

Other than "the basic six", there are too many spices
that seem to be "one-time-use"

<rj>

Mi e' parso che <RJ> abbia scritto:

> ie; I bought a jar of nutmeg over a year ago.
> Used it to make cookies once, then Swedish meatballs.
> Haven't used it since.....

Put it in the bechamel, wonderful both in lasagna and zucchini
pate'.
--
Vilco
Think Pink , Drink Rose'

"Vilco" > ha scritto nel messaggio
...
> Mi e' parso che <RJ> abbia scritto:
>
>> ie; I bought a jar of nutmeg over a year ago.
>> Used it to make cookies once, then Swedish meatballs.
>> Haven't used it since.....
>
> Put it in the bechamel, wonderful both in lasagna and zucchini pate'.

Also spinach and potatoes puré
Pan...dora (qui scrivere solo Pan mi sà di padella) DD
> --
> Vilco
> Think Pink , Drink Rose'
>

On Wed, 10 Aug 2005 14:51:57 GMT, "Vilco" > wrote:

>Mi e' parso che <RJ> abbia scritto:
>
>> ie; I bought a jar of nutmeg over a year ago.
>> Used it to make cookies once, then Swedish meatballs.
>> Haven't used it since.....
>
>Put it in the bechamel, wonderful both in lasagna and zucchini
>pate'.

I sprinkle it into my pancake batter.

---


"Foutain of youth? We have enough youth, what we need is a fountain
of smart..." -seen on a bumper sticker

" <> wrote:

> As we cook more, our spice collection has grown from the little rack
> on the wall, to a "honeycomb" type cubby system in a cabinet, and now
> we've far outgrown that.
>
> I'm interested to know how you guys store upwards of 75 spices!

I like to use metal tins --- mostly small (1/4 pound) ones, but a few larger
ones for things like bay leaves and whole cinnamon. I get mine from an art
supply store in Seattle. I prefer these over spice jars because I can
either just grab however much I want with my fingers or, if I want a
measured amount I can actually fit a measuring spoon into the tin.

The ones I use most often are stored on magnetic strips attached to the
outside of a cabinet, the rest are (for now) just stored on shelves in the
same cabinet.

---jkb

--
"People in stucco houses shouldn't throw quiche."
-- Sonny Crocket

On Mon, 08 Aug 2005 20:53:09 GMT, I needed a babel fish to understand
" <> :

>As we cook more, our spice collection has grown from the little rack
>on the wall, to a "honeycomb" type cubby system in a cabinet, and now
>we've far outgrown that.
>
>I'm interested to know how you guys store upwards of 75 spices!

I have a similar issue...
the In laws in there kindness purchased a spice rack for me. On
opening it and seeing it... I was like this is awesome.
In application it was not quite so awesome.
The bottles sit in the rack on their side... the rack is a stainless
steel rotisserie.
The bottle tops are the issue. They have a swivel top flap that does
not seat on them very well. When putting the bottle back in the rack.
the herbs / seasonings come out the top... and allow air to enter.

I was rather disappointed when I found that out, for I was very
impressed by my in laws thoughtfulness. They are good people.

O well I am on the lookout for a decent replacement.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

wrote:

> As we cook more, our spice collection has grown from the little rack
> on the wall, to a "honeycomb" type cubby system in a cabinet, and now
> we've far outgrown that.
>
> I'm interested to know how you guys store upwards of 75 spices!

Well, I currently have two crowded CD racks full of spices and
herbs, having outgrown my custom-made spice rack. My fantasy
is to get a Chinese medicine cabinet, although in reality,
there would not be enough little drawers to house all of my
spcies and herbs. I will probably have something made again,
when I am feeling wealthy. :-)

BTW, the housing situation (for the spices and herbs) has not
been helped by the new Penzey's that must be less than 2 miles
from me. But I will just continue to suffer here. :-)

--
Jean B.