Topic 19 of 88: Spicey
Sun, Jan 4, 1998 (16:07) |
William E. Roland (KitchenManager)
For he who controls the spices controls the world...
Your favorite blends, from home grown to pre-mixed.
55 responses total.
Topic 19 of 88 [food]: Spicey
Response 1 of 55: Wolf (Wolf) * Sun, Jan 4, 1998 (16:25) * 1 lines
oregano and basil......
Topic 19 of 88 [food]: Spicey
Response 2 of 55: wer (KitchenManager) * Sun, Jan 4, 1998 (18:30) * 3 lines
those be herbs, sweetie...
*wink*
Topic 19 of 88 [food]: Spicey
Response 3 of 55: Wolf (Wolf) * Sun, Jan 4, 1998 (21:34) * 1 lines
yes, but they can sure spice things up *wink* right back at ya
Topic 19 of 88 [food]: Spicey
Response 4 of 55: stacey leigh vura (stacey) * Mon, Jan 5, 1998 (11:08) * 1 lines
LOL!
Topic 19 of 88 [food]: Spicey
Response 5 of 55: Autumn Moore (autumn) * Tue, Jan 20, 1998 (00:17) * 1 lines
curry, curry, curry...
Topic 19 of 88 [food]: Spicey
Response 6 of 55: wer (KitchenManager) * Tue, Jan 20, 1998 (00:23) * 1 lines
What style, and/or do you blend your own?
Topic 19 of 88 [food]: Spicey
Response 7 of 55: Autumn Moore (autumn) * Tue, Jan 20, 1998 (21:31) * 1 lines
Hot Madras curry blended here in Baltimore by McCormick's. Although when I go to visit my aunt in PA, we hit an Amish store that sells bulk spices they package. I always stock up on turmeric, coriander, fenugreek, etc. so I guess I technically could blend my own. Know the right proportions?
Topic 19 of 88 [food]: Spicey
Response 8 of 55: Wolf (Wolf) * Tue, Jan 20, 1998 (22:18) * 1 lines
what the heck is fenugreek? Is it a greek spice blend?
Topic 19 of 88 [food]: Spicey
Response 9 of 55: Autumn Moore (autumn) * Tue, Jan 20, 1998 (23:06) * 1 lines
Heck if I know--wer?
Topic 19 of 88 [food]: Spicey
Response 10 of 55: wer (KitchenManager) * Tue, Jan 20, 1998 (23:40) * 4 lines
I'll post on this tomorrow.
Just tried and AOL crashed
on me. Too tired to type it
again tonight. Sorry.
Topic 19 of 88 [food]: Spicey
Response 11 of 55: wer (KitchenManager) * Wed, Jan 21, 1998 (14:00) * 33 lines
Oh, good, beat every one back...
Fenugreek
Trigonella foenum-graecum, is an erect annual
herb of the bean family indigenous to western Asia
and southeastern Europe. It long has been cultivated
in the Mediterranean area, in India, and in North
Africa. The principal exporting countries today
include India, France, Lebanon, Egypt, and Argentina.
The seed is produced as a spice, as a food for humans,
as forage for cattle, and to a lesser extent for medicinal
purposes.
As a spice, fenugreek adds nutritive value to foods as
well as flavoring. It is an important crop for those
countries in the Middle and Far East where meatless
diets are customary for cultural and religious reasons;
rich in proteins, minerals, and vitamins, it can be used
to supplement the diet and help prevent deficiencies.
Fenugreek seed, available either whole or ground, has
a bitter taste reminiscent of burnt sugar and maple.
It is a prominent component of many curry powders. In
the United States it is used in the manufacture of
chutneys and in various spice blends, but its most im-
portant culinary use in this country is as the source
of fenugreek extract, the principal flavoring ingredient
of imitation maple syrup.
--from The Book Of Spices
by Frederic Rosengarten, Jr.
Topic 19 of 88 [food]: Spicey
Response 12 of 55: Wolf (Wolf) * Wed, Jan 21, 1998 (21:25) * 1 lines
Wow, thanks a bunch Mr. Spice Man!!
Topic 19 of 88 [food]: Spicey
Response 13 of 55: wer (KitchenManager) * Thu, Jan 22, 1998 (00:56) * 1 lines
Ask, and ye might receive...
Topic 19 of 88 [food]: Spicey
Response 14 of 55: Autumn Moore (autumn) * Thu, Jan 22, 1998 (13:32) * 1 lines
Thank you for mentioning that it was an "erect" herb. I was wondering about that. Who knew the stuff in my curry was also in my syrup bottle? That's amazing.
Topic 19 of 88 [food]: Spicey
Response 15 of 55: wer (KitchenManager) * Thu, Jan 22, 1998 (16:19) * 1 lines
*blush*
Topic 19 of 88 [food]: Spicey
Response 16 of 55: stacey leigh vura (stacey) * Thu, Jan 22, 1998 (17:48) * 1 lines
*giggle*
Topic 19 of 88 [food]: Spicey
Response 17 of 55: Tommy (CotC) * Tue, Mar 17, 1998 (14:34) * 9 lines
*gak*
*wink*
*nudge*
*scratch*
*pick*
*leer*
:-}
Topic 19 of 88 [food]: Spicey
Response 18 of 55: stacey leigh vura (stacey) * Tue, Mar 17, 1998 (15:37) * 1 lines
LOL!
Topic 19 of 88 [food]: Spicey
Response 19 of 55: Tommy (CotC) * Tue, Mar 17, 1998 (15:57) * 3 lines
Time to exhibit my stupidity. Que quiere decir "LOL"?
"Look Out! a Leper!"?
or what?
Topic 19 of 88 [food]: Spicey
Response 20 of 55: wer (KitchenManager) * Tue, Mar 17, 1998 (17:46) * 1 lines
laughing out loud
Topic 19 of 88 [food]: Spicey
Response 21 of 55: wer (KitchenManager) * Wed, Apr 15, 1998 (00:22) * 22 lines
Anyway...
Curry #1
1 oz. ground tumeric
1 oz. dry ginger
1 oz. ground coriander
1 oz. ground cardamom
1/4 oz. ground cayenne
Curry #2
2 1/2 oz. cumin seed
2 oz. each black peppercorns and coriander, turmeric, and fenugreek seeds,
and dry chilis
1 1/2 oz. each poppy and cardamom seeds
1 oz. cinnamon
1/2 oz. each dry ginger and mustard seeds
Curry #3
1 oz. each turmeric, coriander and cumin
1/2 oz. each dry ginger and peppercorns
1/4 oz. each dried hot peppers and fennel seed
1/8 oz. each mustard, poppy seeds, cloves and mace
Topic 19 of 88 [food]: Spicey
Response 22 of 55: Autumn Moore (autumn) * Thu, Apr 16, 1998 (23:58) * 1 lines
My mouth is watering!!!!!
Topic 19 of 88 [food]: Spicey
Response 23 of 55: stacey leigh vura (stacey) * Fri, Apr 17, 1998 (10:18) * 4 lines
here's a tissue.
*smile*
I had jerked mahi mahi last night. Not as spicey as other jerked things I've had before (?!?!!?) but delicious nonetheless!
Topic 19 of 88 [food]: Spicey
Response 24 of 55: Autumn Moore (autumn) * Sun, Apr 19, 1998 (18:12) * 1 lines
LOL!
Topic 19 of 88 [food]: Spicey
Response 25 of 55: stacey leigh vura (stacey) * Mon, Apr 20, 1998 (01:01) * 2 lines
*smile*
Topic 19 of 88 [food]: Spicey
Response 26 of 55: stacey leigh vura (stacey) * Fri, May 1, 1998 (17:18) * 5 lines
My mini-vacation to Houston happened to coincide with crawfish season!
Man my fingers are sore.
*singsong*
"Rip their tails off, suck their heads out, throw your napkin away ayay ay"
"Dip those bodies in, plenty of hot sauce and chow the etoufee, ayay ay"
Topic 19 of 88 [food]: Spicey
Response 27 of 55: Tim Guenther (TIM) * Sun, Nov 29, 1998 (01:58) * 1 lines
Hello Riette, How are you this morning?
Topic 19 of 88 [food]: Spicey
Response 28 of 55: Riette Walton (riette) * Sun, Nov 29, 1998 (02:03) * 2 lines
There you are!
Very very very well. Looking forward to tomorrow.
Topic 19 of 88 [food]: Spicey
Response 29 of 55: Tim Guenther (TIM) * Sun, Nov 29, 1998 (02:09) * 1 lines
OK Riette, What is going on tomorrow?
Topic 19 of 88 [food]: Spicey
Response 30 of 55: Riette Walton (riette) * Mon, Nov 30, 1998 (01:56) * 1 lines
I TOLD you! I'm expecting a very important phonecall - I'm just looking forward to it, that's all. It doesn't necessarily take a hot balloon ride to excite me, you know! A nice phonecall can be just as great.
Topic 19 of 88 [food]: Spicey
Response 31 of 55: Tim Guenther (TIM) * Mon, Nov 30, 1998 (02:08) * 1 lines
Oh Boy!! Riette, A hot air baloon ride huh? That's something else.
Topic 19 of 88 [food]: Spicey
Response 32 of 55: Riette Walton (riette) * Mon, Nov 30, 1998 (02:08) * 1 lines
I've only been once - it was the BEST thing!
Topic 19 of 88 [food]: Spicey
Response 33 of 55: Tim Guenther (TIM) * Mon, Nov 30, 1998 (02:08) * 1 lines
Riette, perhaps tomorrow you will get another.
Topic 19 of 88 [food]: Spicey
Response 34 of 55: Riette Walton (riette) * Tue, Dec 1, 1998 (01:43) * 1 lines
You're going to send me a hot balloon, Tim? How kind! I can't wait!
Topic 19 of 88 [food]: Spicey
Response 35 of 55: Tim Guenther (TIM) * Tue, Dec 8, 1998 (19:21) * 2 lines
The Zepplein Works is practically in your back yard and you want a hot air
balloon??
Topic 19 of 88 [food]: Spicey
Response 36 of 55: Riette Walton (riette) * Thu, Jan 14, 1999 (14:11) * 1 lines
No, a hot balloon.
Topic 19 of 88 [food]: Spicey
Response 37 of 55: T Patrick McCourt (PT) * Fri, Jan 15, 1999 (17:58) * 1 lines
OK, what is a hot balloon?
Topic 19 of 88 [food]: Spicey
Response 38 of 55: Riette Walton (riette) * Sat, Jan 16, 1999 (07:09) * 1 lines
A drink.
Topic 19 of 88 [food]: Spicey
Response 39 of 55: T Patrick McCourt (PT) * Sat, Jan 16, 1999 (13:54) * 2 lines
OK, and what is in this drink? I have heard of many exotic drinks, but that one
is new.
Topic 19 of 88 [food]: Spicey
Response 40 of 55: Riette Walton (riette) * Sat, Jan 16, 1999 (15:26) * 1 lines
Tequila, vodka, martini, mixed with orange juice and tabasco sauce.
Topic 19 of 88 [food]: Spicey
Response 41 of 55: T Patrick McCourt (PT) * Wed, Jan 20, 1999 (21:50) * 1 lines
That sounds really good.
Topic 19 of 88 [food]: Spicey
Response 42 of 55: Riette Walton (riette) * Tue, Jan 26, 1999 (10:56) * 1 lines
It is. Just a little difficult to swallow if not cold enough! ha-ha!
Topic 19 of 88 [food]: Spicey
Response 43 of 55: Marcia (MarciaH) * Sun, Feb 20, 2000 (21:44) * 1 lines
Since it is not that common here, and some of you like to cook Cajun at home, what spices does it involve? And, is everything blackened? How does it differ from Creole (which we also don't have here)?
Topic 19 of 88 [food]: Spicey
Response 44 of 55: Marcia (MarciaH) * Thu, May 25, 2000 (13:29) * 9 lines
Another Digestion Aid
Cilantro, the herb that gives a lot of Mexican food its
flavor, is also a good digestive aid. The flowers and
leaves are edible, so throw the flowers in a salad and use
some of the leaves to make a cup of tea to have after a
heavy meal. The dried seeds (usually called coriander) can
be chewed to freshen your breath.
Topic 19 of 88 [food]: Spicey
Response 45 of 55: Marcia (MarciaH) * Fri, May 26, 2000 (12:10) * 20 lines
About Spices: Saffron
The labor-intensive method of collecting this spice makes
it one of the most expensive in the world.
-Saffron is the yellow stigmas (the inner, thread-like part
of the flower) of the small purple crocus. Most saffron
comes from Spain. The stigmas are handpicked and dried
before storing.
-The pungent, aromatic flavor of saffron is best used in
moderation. It is often added to the liquid used in
preparing a dish to ensure a balanced taste.
-Saffron can be purchased as powder or threads. The treads
are preferred, as the flavor remains truer longer.
Sometimes other ingredients (like turmeric) are added to
the powder to help stretch this expensive ingredient. This
usually leads to an undesirable final result.
-Famous recipes utilizing saffron include paella,
bouillabaisse, steamed mussels, risotto, couscous, and
yellow rice. It pairs well with garlic.
Topic 19 of 88 [food]: Spicey
Response 46 of 55: Autumn (autumn) * Fri, Jun 2, 2000 (15:30) * 1 lines
I love both cilantro and saffron!!!
Topic 19 of 88 [food]: Spicey
Response 47 of 55: Marcia (MarciaH) * Fri, Jun 2, 2000 (15:58) * 1 lines
with rice it makes a great pilaf!
Topic 19 of 88 [food]: Spicey
Response 48 of 55: Maggie (sociolingo) * Sat, Jun 3, 2000 (06:07) * 2 lines
Never heard of cilantro. Wot is it?
Reminds me I bought some real saffron a while back, now where did I put it?
Topic 19 of 88 [food]: Spicey
Response 49 of 55: Marcia (MarciaH) * Sat, Jun 3, 2000 (22:29) * 1 lines
Coriander served as fresh-cut leaves as a garnish or mixed in for a slighly anice flavor. It is wonderful in almost everything!
Topic 19 of 88 [food]: Spicey
Response 50 of 55: Maggie (sociolingo) * Sun, Jun 4, 2000 (12:24) * 1 lines
Oh right! I have coriander growing in a pot on the kitchen window sill
Topic 19 of 88 [food]: Spicey
Response 51 of 55: Marcia (MarciaH) * Sun, Jun 4, 2000 (18:03) * 1 lines
In Hawaii fresh coriander is called chinese parsley and/or cilantro. No one calls it coriander, oddly enough!
Topic 19 of 88 [food]: Spicey
Response 52 of 55: Marcia (MarciaH) * Tue, Jun 6, 2000 (23:37) * 16 lines
Rosemary
Rosemary is one of the most versatile herbs from the
Mediterranean coast. Wonderful with most meats but
particularly delicious as flavouring for all lamb dishes
(simply spread fresh sprigs over boned shoulder or leg of
lamb prior to roasting). Rosemary is also an enhancer of
casseroles, marinades and baked fish and used in vinegar
and olive oil as salad dressing.
Here's a good present idea for the hostess -
Purchase an attractive bottle in clear glass. Fill it with
1 part wine vinegar to 2 parts Italian olive oil. Drop in 2
sprigs of rosemary, cork the bottle, and tie an attractive
ribbon round the neck. She will be delighted!
More tomorrow on rosemary!
Topic 19 of 88 [food]: Spicey
Response 53 of 55: Marcia (MarciaH) * Wed, Jun 7, 2000 (19:34) * 10 lines
Rosemary for Health & Personal Care
For those who suffer with catarrh, rosemary has a cool
nose-tingling aroma that, if inhaled, can help clear the
nasal cavities of heaviness. It is also used as a tonic and
diuretic for cleansing and boosting the system. For an
insect repellent, try oil of rosemary, particularly
effective in repelling midges. Rosemary is also excellent
as a shampoo component for darkening dark hair.
Topic 19 of 88 [food]: Spicey
Response 54 of 55: Marcia (MarciaH) * Tue, Jul 18, 2000 (00:14) * 21 lines
Understanding: Tabasco Sauce
Tabasco could be called the "Father of All Hot Sauces."
-Edmund McIlhenny first produced Tabasco in 1868 on Avery
Island in Louisiana. Today the company is still owned by
the McIlhenny family and is produced at that same location.
-The peppers used (sometimes called Tabasco peppers)
originated in Central America. After picking, the peppers
are mashed, mixed with salt, and placed in oak barrels for
fermentation (for up to three years). After straining, the
resulting liquid is blended with vinegar to create the
famous sauce. The basic process has remained unchanged for
nearly 150 years.
-When used in moderation, Tabasco adds a subtle zing to
many recipes, ranging from Hollandaise sauce to the Bloody
Mary. Barbecue sauces and Cajun dishes get a spicy hot
punch from the addition of Tabasco.
Topic 19 of 88 [food]: Spicey
Response 55 of 55: Marcia (MarciaH) * Tue, Jul 18, 2000 (21:01) * 18 lines
SAFFRON
The golden-orange spice called saffron is the most expensive spice in
the world. Although it can sell for as much as $8 per gram, it is
available for as little as $36 for an ounce ($1.29 per gram) if you
know where to look.
Why is it so expensive? It is produced from one tiny part (the
stigma) of the flowers of a certain kind of purple crocus that blooms
only once each year in the fall. The yield per acre is very small,
since it takes thousands of flowers to make a handful of spice. The
bright red stigmas must be removed from the flowers in the early
morning, when they are still fresh.
Saffron is a versatile spice that can be used in many ways, ranging
from the traditional rice dishes to sweet baked goods. There's even
potent saffron liquor from northern Greece.
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