Goomba38 wrote:
> Damsel in dis Dress wrote:
> > I have a lot of their stuff already, so I'm just replacing things and
> > trying others for the first time.
> >
> > Ground bay leaves
> > Celery seed - whole and powdered
> > Smoked Spanish paprika
> > Whole anise seeds
> > Sandwich sprinkle
> >
> > I'm also considering:
> > Pork chop seasoning
> > Singapore seasoning
> >
> > We don't do hot spicy around here. What am I missing?
>
>
> Why don't you do "mild" spicy??.. they have lovely curry powders.

Actually the Singapore seasoning is mildly spicy.

> What is the purpose of both powedered and whole celery seed? I've always
> used whole and found them to be sufficient for any need. In fact, I've
> never heard of using powdered before?

Powdered celery seed has lots of uses, it's the flavoring component of
celery salt... you didn't read the chicken stuffing thread. Whole
celery seed should only be used when it can be retrieved and discarded
before service, and unlike whole bay leaf whole celery seed is nearly
impossible to remove... only idiots ruin perfectly good potato salad,
egg salad, etc. by adding whole celery seed. The best seasoning for
roast beef is cracked black pepper with ground celery seed.... celery
salt is okay but you'll end up using too much salt before there's
enough powdered celery seed... and I don't want any stinkin' tiny hard
seeds on my roast beef.