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Let the Spice flow!

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  • Let the Spice flow!

    What are your top go to spices/ herbs for cooking? Use anything you have to order online?

    What is good to keep in the cabinet as dry and what is best to use fresh? I know fresh is best but I can't have a garden right now and the stuff at the store is sky high!
    "Though she be but little, she is fierce!" - William Shakespeare

    http://www.marksdailyapple.com/forum...tml#post964333 (My journal)

  • #2
    Go to spices: garlic, more garlic, did I mention garlic, salt, pepper, oregano, basil, smoked salt, onion, cinnamon, bay, parsley, red pepper flakes, chipotle powder, and a handful dozen other. We use garlic and onion fresh, the rest we keep dried in the cabinet.
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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    • #3
      salt and pepper get used more than anything for me, but i get a lot of play out of the following:
      cayenne
      cumin
      chili powder
      garlic
      onion
      basic
      thyme
      and, i know it's not a spice, but sometimes use it like one...parmesan cheese
      http://www.marksdailyapple.com/forum/thread60178.html

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      • #4
        Emeril's Original Essence is pretty good for a mix. Use a lot of curry blends, too. I grind a lot of sea salt and peppercorns. Cinnamon, turmeric, cayenne. Whole cumin seeds.

        Invest in a mortar and pestle.

        I always use basil, garlic, rosemary, mint, ginger and sage fresh.

        You can easily grow rosemary, basil and mint in containers.

        I am a spice junkie. I try to buy organic/bulk, but Penzey's is a great on-line store (or retail if you live in certain areas). They have the *best* Vietnamese cinnamon. McCormick's has a large organic line in stores.
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        • #5
          all of the above plus a blend called "Garam Masla" and tumeric (also makes amazing dye for yarn!)

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          • #6
            Fresh herbs actually freeze really well. I freeze mine a tablespoon at a time in a silicone muffin pan with olive oil. Once they are solid, pop them out and put put them in a ziplock storage bag or however you want to keep them in the freezer.
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            • #7
              Salt, pepper, cinnamon, cumin, curry, cayenne, red pepper flakes, chili powder, paprika. I recently discovered chipotle pepper powder. I love the frozen garlic from TJs! Fresh is basil, rosemary and parsley.

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              • #8
                I really like coriander seed. It seems to go well with almost everything, sweet and savory alike.

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                • #9
                  Great ideas! I wanna try something with the smoked salt.
                  "Though she be but little, she is fierce!" - William Shakespeare

                  http://www.marksdailyapple.com/forum...tml#post964333 (My journal)

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                  • #10
                    Originally posted by yodiewan View Post
                    I really like coriander seed. It seems to go well with almost everything, sweet and savory alike.
                    I think I have that in the cabinet. What do you use it with?
                    "Though she be but little, she is fierce!" - William Shakespeare

                    http://www.marksdailyapple.com/forum...tml#post964333 (My journal)

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                    • #11
                      Spices that are not worth it: dry basil and dry ginger. I buy fresh and freeze it. Grating frozen ginger - nice!

                      The most underrated spice imo is fennel seed. That's what makes store-bought sausages taste so nice.

                      The minimum spices I would go for are garlic and black pepper. And coarse salt!

                      I mix spices for specific meats:

                      For beef, I prefer black pepper, cumin and coriander seed
                      For pork, I like black pepper, fennel seed, cloves and coriander seed
                      for ground meats, I like nutmeg, cloves and paprika
                      for poultry I prefer thyme, fennel seed and black pepper
                      for salmon I like lemon in addition to thyme, oregano and black pepper
                      for dressings I always have dry mustard
                      for stews I keep dry whole chilies and bay leaves.
                      for squashes I go with cinnamon, cloves and nutmeg
                      for mixed vegetables with a heavy doze of cabbage or beets, I always add caraway seed and celery seed
                      for Indian, I use curry mix and turmeric in addition to cinnamon and cloves and bay leaf

                      I also love mixes with chili and chipotle chili
                      for oriental flavors, I like sesame oil, lemon grass, sechuan peppers, star anise, cinnamon bark and cloves
                      Last edited by Leida; 09-26-2012, 12:14 PM.
                      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
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                      • #12
                        Originally posted by Leida View Post

                        for squashes I go with cinnamon, cloves and nutmeg
                        s
                        I am so trying this! I've only put onions and salt with squash.
                        "Though she be but little, she is fierce!" - William Shakespeare

                        http://www.marksdailyapple.com/forum...tml#post964333 (My journal)

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                        • #13
                          i use melange in everything

                          it is the only way to control the universe
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                          • #14
                            Originally posted by quelsen View Post
                            i use melange in everything

                            it is the only way to control the universe

                            "Though she be but little, she is fierce!" - William Shakespeare

                            http://www.marksdailyapple.com/forum...tml#post964333 (My journal)

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                            • #15
                              I am so trying this! I've only put onions and salt with squash.
                              I should have specified winter squash. For my zucchinis I do brown butter, nuts/seeds, garlic and black pepper for 'zuc-inguini' and olive oil/pepper/salt for broiling in chips.
                              My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                              When I let go of what I am, I become what I might be.

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