I have just a small number of spices in my kitchen. I don't know a lot
about spices except for the very basic ones such as garlic salt
(powder), oregano, red pepper flakes, stuff like that.

While watching the latest episode of The Biggest Loser, I saw two guys
making a delicious looking boneless chicken breast and they made up a
spice mixture to rub into it. The breast sure looked good and the
contestant was very pleased with the end results.

Without getting a lot of fancy spices one may only use once in a
while, what would you suggest that every kitchen should have to make
up our own spice rack? Can anyone recommend a good collection
contained on a rotating holder which they had on the show?

Thanks in advance for your help,
Mark

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> I have just a small number of spices in my kitchen. I don't know a lot
> about spices except for the very basic ones such as garlic salt
> (powder), oregano, red pepper flakes, stuff like that.
>
> While watching the latest episode of The Biggest Loser, I saw two guys
> making a delicious looking boneless chicken breast and they made up a
> spice mixture to rub into it. The breast sure looked good and the
> contestant was very pleased with the end results.
>
> Without getting a lot of fancy spices one may only use once in a
> while, what would you suggest that every kitchen should have to make
> up our own spice rack? Can anyone recommend a good collection
> contained on a rotating holder which they had on the show?
>
> Thanks in advance for your help,
> Mark

I have (and use frequently) the following:

Regular salt
Kosher salt (it is non iodized and often more granular - excellent for
coating a roast prior to baking it in the oven).
Fresh ground black pepper
Garlic powder
Garlic salt
Onion powder
Cinnamon
Bay leaves
Oregano
Cumin
Sage
Rosemary

Other spices I use, but not on a regular basis:

Lemon Zest
Mustard Powder
Tomato Powder (excellent for when you want a hint of tomato, but do not
want to open a can and waste the balance)
Dehydrated diced celery
Dehydrated diced onion
Dehydrated diced chicken (excellent for soup)
Dehydrated diced beef (excellent for soup)

Spices I rarely use:

cloves
celery salt
red pepper
cayenne pepper
Dill

The spices you store and use will depend on your individual taste and
what the recipe calls for.

On Jan 28, 3:03*pm, FERRANTE > wrote:
> I have just a small number of spices in my kitchen. I don't know a lot
> about spices except for the very basic ones such as garlic salt
> (powder), oregano, red pepper flakes, stuff like that.
>
> While watching the latest episode of The Biggest Loser, I saw two guys
> making a delicious looking boneless chicken breast and they made up a
> spice mixture to rub into it. The breast sure looked good and the
> contestant was very pleased with the end results.
>
> Without getting a lot of fancy spices one may only use once in a
> while, what would you suggest that every kitchen should have to make
> up our own spice rack? Can anyone recommend a good collection
> contained on a rotating holder which they had on the show?

Spices should be kept in the dark. If you use a rotating holder, put
it
in a cupboard.

The basics:

Dried:
Whole pepper
Bay leaves
Cumin
Cayenne
Cinnamon
Mustard powder
Oregano
Rosemary
Sage
Thyme
Fresh:
Garlic
Basil (it freezes well)
Ginger (also freezes well)

For a little more adventu
Dried:
Turmeric
Cardamom (whole pods)
Coriander
Nutmeg
Chipotle chile
White pepper
Cloves
Wasabi

Cindy Hamilton

"FERRANTE" wrote

>I have just a small number of spices in my kitchen. I don't know a lot
> about spices except for the very basic ones such as garlic salt
> (powder), oregano, red pepper flakes, stuff like that.

No problem Mark! Not knowing much on spices is easy to fix over time.

> While watching the latest episode of The Biggest Loser, I saw two guys
> making a delicious looking boneless chicken breast and they made up a
> spice mixture to rub into it. The breast sure looked good and the
> contestant was very pleased with the end results.

;-)

> Without getting a lot of fancy spices one may only use once in a
> while, what would you suggest that every kitchen should have to make
> up our own spice rack? Can anyone recommend a good collection
> contained on a rotating holder which they had on the show?

Now there's the problem. See, there is no pure list that anyone can give
you because it depends *highly* on the types of foods they make. One person
said you had to have kosher salt. I've possibly got 80 'spices' and that
isnt one of them. In my type of cookery, it's not essential even remotely.

My most used spice is probably black pepper. My next most used one
(limiting it to spices) is probably garlic of which we use probably 20
cloves a week, or translated, 6 bulbs or so. Dried seaweed is probably next
for me.

If you want to cook mostly traditional USA:

Black pepper
Garlic powder
Paprika (go the hot-sweet hungarian)
Dried parsley
Onion powder (if you dont always have fresh around)
Ground Cumin
Red chile powder (blend of red chiles)

There's a huge number of things you can make just with this.

Of things to add to it, I'd suggest the following to allow expansion to
other things. Some of these are a bit seasonal in use for some of us.

Sage
Oregano
Cinnimon

That hits a huge list too.

Now lets expand a bit.

For breadmaking, you want to add:
whole cumin (called comino and get mexican)
Anise and/or dried fennel
Caraway

If you want to make asian, to the above (not all of which will apply) add:
Chinese 5 spice
Curry powder
(That would be the basic set)

If you want to make Cajun add:
File powder

Stray is the 'old bay' seasoning can. Useful all the time in many different
ways. Suggest getting that right away. Not just for seafood boil! Works
great on chicken too.

Last note is spices tend (some of them more than others) to degrade over
time. Most will do just fine for 6 months in a dark place. Quite a few
will be happy for several years (but you may need to add more to get the
same boost).

For prices that wont kill you, take a gander and www.penseys.com which isnt
bad. The other way is just get a new spice per trip to the store that seems
to match a need, and try it out.

cshenk wrote:

>
> For prices that wont kill you, take a gander and www.penseys.com which isnt
> bad. The other way is just get a new spice per trip to the store that seems
> to match a need, and try it out.
>
>
>
I keep hearing good things about penseys in this group. I think I'm
going to give them a try.

In article >,
FERRANTE > wrote:

> I have just a small number of spices in my kitchen. I don't know a lot
> about spices except for the very basic ones such as garlic salt
> (powder), oregano, red pepper flakes, stuff like that.
>
> While watching the latest episode of The Biggest Loser, I saw two guys
> making a delicious looking boneless chicken breast and they made up a
> spice mixture to rub into it. The breast sure looked good and the
> contestant was very pleased with the end results.
>
> Without getting a lot of fancy spices one may only use once in a
> while, what would you suggest that every kitchen should have to make
> up our own spice rack? Can anyone recommend a good collection
> contained on a rotating holder which they had on the show?
>
> Thanks in advance for your help,
> Mark

I buy most of my plain spices and herbs (herbs are one thing, spices are
another -- both can season food) from my food co-op for dirt cheap money.
If you have a co-op within 15 miles of you that sells seasonings in
bulk, *go there* for them -- you will be able to buy a small quantity
(maybe two tablespoons - or one) without sinking a lot of money into
metal boxes of them or plastic or glass jars.

For really basic seasonings from wherever, here's my considered
recommendation:
coarse flake salt (Morton's kosher salt in a blue box)
black peppercorns and a grinder
dried basil
dried oregano
dried thyme
dried marjoram
paprika (medium hot or sweet or both)
garlic granules
ground cinnamon
dill weed
chili powder
lemon pepper

Most will be handy for seasoning meat or fish. Cinnamon is common in a
lot of baking.
I buy blends from Penzeys -- Fox Point, Sunny Paris, Greek Seasoning,
others.

I'm not a chili freak so I am not interested in five kinds of ground
chilis taking up space in my drawer and cupboard. I like the granular
garlic instead of powder -- I just do. I also like Penzeys dehydrated
minced garlic - I think I got a small jar free a few months ago.

JMO.

You might consider selecting a recipe that sounds good and consciously
acquiring and using the herbs involved. My supermarket sells small
plastic jars of lots of stuff for not much money. If you buy it in a
plastic bag, it's cheaper but you need to have a container in which to
put it. BB&B sells glass spice bottles for a buck each with a big-hole
shaker top. I bought a boatload of them in December.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100058
I saw Jesus in Rice Park!!

On Jan 28, 3:03*pm, FERRANTE > wrote:
> I have just a small number of spices in my kitchen. I don't know a lot
> about spices except for the very basic ones such as garlic salt
> (powder), oregano, red pepper flakes, stuff like that.
>
> While watching the latest episode of The Biggest Loser, I saw two guys
> making a delicious looking boneless chicken breast and they made up a
> spice mixture to rub into it. The breast sure looked good and the
> contestant was very pleased with the end results.
>
> Without getting a lot of fancy spices one may only use once in a
> while, what would you suggest that every kitchen should have to make
> up our own spice rack? Can anyone recommend a good collection
> contained on a rotating holder which they had on the show?
>
> Thanks in advance for your help,
> Mark

Rubs often have kosher salt and pepper mixed with savory herbs. Maybe
rosemary, thyme, organo, parsley (though dried parsley is only useful
for color in my book) would probably be used frequently.

I think cinnamon is a good stock spice too. Nutmeg if you make sweets
often.

What types of food do you like to eat? That would help you decide what
to stock.

best,
Kris

"Scott" wrote
> cshenk wrote:

>> For prices that wont kill you, take a gander and www.penseys.com which
>> isnt bad. The other way is just get a new spice per trip to the store
>> that seems to match a need, and try it out.

> I keep hearing good things about penseys in this group. I think I'm going
> to give them a try.

I got the name from here and was quite happy with the load i got from them.
The price and quality were decent.

I'd be lost without the three important chili powders on hand:
New Mexico, pasilla, and guajillo.

Note that in this context, pasilla means the same thing as ancho.
In the context of fresh chilis, it means the same thing as
poblano. (Usually.)

Steve

"cshenk" > wrote in
news

>
> If you want to make Cajun add:
> File powder


You've mentioned that previously, and I thought it was a typo, so went
and looked it up.


"Filé powder, sometimes called gumbo filé, (say fee-lay) will thicken a
gumbo and add a distinctive kick of flavor. It is a simple ingredient
made from ground sassafras leaves. That's all, nothing more."

http://www.apinchof.com/filepow1103.htm


>
> Stray is the 'old bay' seasoning can. Useful all the time in many
> different ways. Suggest getting that right away. Not just for
> seafood boil! Works great on chicken too.
>


'Old Bay' was used a few times last night during the USA Food
Safari........

From the southern fried chicken, to the Chesapeake Bay crab cakes.


http://www.sbs.com.au/food/recipeind...goryMain/440/1


http://www.sbs.com.au/food/foodsafar...x/cp/440/n/USA


I'll certainly be trying the crabcakes, and the cornbread.

--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi
segua.

—Garibaldi, Giuseppe

Scott wrote:
> cshenk wrote:
>
>>
>> For prices that wont kill you, take a gander and www.penseys.com which
>> isnt bad. The other way is just get a new spice per trip to the store
>> that seems to match a need, and try it out.
>>
>>
>>
> I keep hearing good things about penseys in this group. I think I'm
> going to give them a try.

You'll have better luck if you spell it correctly-
www.penzeys.com

I buy all I need from them. Good company.
Goomba

FERRANTE wrote:
> I have just a small number of spices in my kitchen. I don't know a lot
> about spices except for the very basic ones such as garlic salt
> (powder), oregano, red pepper flakes, stuff like that.
>
> While watching the latest episode of The Biggest Loser, I saw two guys
> making a delicious looking boneless chicken breast and they made up a
> spice mixture to rub into it. The breast sure looked good and the
> contestant was very pleased with the end results.
>
> Without getting a lot of fancy spices one may only use once in a
> while, what would you suggest that every kitchen should have to make
> up our own spice rack? Can anyone recommend a good collection
> contained on a rotating holder which they had on the show?
>
> Thanks in advance for your help,
> Mark

Not exactly on the topic, but if you have a grocery store with a bulk
foods aisle, get an ounce or less of what ever spices strike your fancy.
Each one should cost you less than 50 cents. The little zip bags keep
the spices relatively fresh for a while. I store my little bags in an
airtight jar.

Just today, I got some garam masala to try with red lentils and some
chipolte powder for the anticipated Super Bowl day chili.

I hate spending lots of money on spices I might not use again or wind up
holding on to until they loose their flavor then go into the trash. I
think the little bags from the bulk aisle are the best.

Kris wrote:

> Rubs often have kosher salt and pepper mixed with savory herbs. Maybe
> rosemary, thyme, organo, parsley (though dried parsley is only useful
> for color in my book) would probably be used frequently.

I never put salt in my rubs.

> I think cinnamon is a good stock spice too. Nutmeg if you make sweets
> often.

Nutmeg is wonderful in some cheese dishes, especially with ricotta. You
have to be subtle with it, though.
>

> Not exactly on the topic, but if you have a grocery store with a bulk
> foods aisle, get an ounce or less of what ever spices strike your fancy.
> Each one should cost you less than 50 cents. The little zip bags keep
> the spices relatively fresh for a while. I store my little bags in an
> airtight jar.
==============================
I'm with Janet & Barb et al. Buy in bulk. The coop (if you're lucky
enough to have one - I'm not) is a good place to start. Folks at
coops are usually friendly and cooperative (doh!) and will let you
smell the spices. If you smell something and you hate it, don't buy
it. When you find something you think smells wonderful, buy a little,
take it home and google for a recipe.

Be careful about buying those big jars for $1 at the dollar store,
they're often poor quality or stale. If your store has little green
jars ( I think the brand is "Spice Trend") for about a dollar,
however, they've always been fine.

I almost never buy blends like "Italian Seasoning" or "Chicken
Seasoning". They never tell you exactly what's in there! Making up
your own combos is half the fun!

Lynn in Fargo
still trying to figure out how to use this jar full of lavender!

Lynn from Fargo wrote:

> still trying to figure out how to use this jar full of lavender!
>

Sew up some squares of cotton, like from old sheets, into little bags.
Turn under a teeny bit on one edge and stitch down. Sew the other 3
edges together and turn to make a bag. Stuff it with the lavender and
use a rubber band to close it. Top the rubber band with a piece of
pretty ribbon tied into a bow. Pop it into your undie drawer.
Almost-free sachet.

Janet Wilder wrote:
> Kris wrote:
>
>> Rubs often have kosher salt and pepper mixed with savory herbs. Maybe
>> rosemary, thyme, organo, parsley (though dried parsley is only useful
>> for color in my book) would probably be used frequently.
>
> I never put salt in my rubs.
>
>> I think cinnamon is a good stock spice too. Nutmeg if you make sweets
>> often.
>
> Nutmeg is wonderful in some cheese dishes, especially with ricotta. You
> have to be subtle with it, though.
>>

Went to Chop House for dinner tonight and had some amazingly wonderful
creamed spinach which I could detect a smidgeon of nutmeg in. It is
common to add a pinch of nutmeg to creamed savory dishes.

On Jan 28, 8:09*pm, Janet Wilder > wrote:
> Lynn from Fargo wrote:
> > still trying to figure out how to use this jar full of lavender!
>
> Sew up some squares of cotton, like from old sheets, into little bags.
> Turn under a teeny bit on one edge and stitch down. Sew the other 3
> edges together and turn to make a bag. Stuff it with the lavender and
> use a rubber band to close it. Top the rubber band with a piece of
> pretty ribbon tied into a bow. Pop it into your undie drawer.
> Almost-free sachet.

When I was a girl, a shirt tail cousin from England brought me a
handmade sachet with lavender from her garden. I slept with it in my
pllowcase for the longest time before I tucked it into a lingerie
drawer. She taught me how to refresh the lavendar by rubbing the
sachet between my palms. Thanks for sparking the memory!
Lynn in Fargo

Goomba wrote:
> Janet Wilder wrote:
>> Kris wrote:
>>
>>> Rubs often have kosher salt and pepper mixed with savory herbs. Maybe
>>> rosemary, thyme, organo, parsley (though dried parsley is only useful
>>> for color in my book) would probably be used frequently.
>>
>> I never put salt in my rubs.
>>
>>> I think cinnamon is a good stock spice too. Nutmeg if you make sweets
>>> often.
>>
>> Nutmeg is wonderful in some cheese dishes, especially with ricotta.
>> You have to be subtle with it, though.
>>>
>
> Went to Chop House for dinner tonight and had some amazingly wonderful
> creamed spinach which I could detect a smidgeon of nutmeg in. It is
> common to add a pinch of nutmeg to creamed savory dishes.

I just grated a tad into pureed cauliflower for tonight's dinner.

>
>What types of food do you like to eat? That would help you decide what
>to stock.

Ok.

I love hamburger dishes, casseroles, steak and I use lots of potatoes.
I do very little baking. Oddly enough, unlike most people, I usually
make one thing and eat it. Whereas many people will have the main dish
and some sides, I usually make the main dish and that is it. Sadly,
think of Archie Bunker eating and you have me!

I like to cook in the crockpot, things like spaghetti sauce, chili,
things of that sort. I also like to take a few boxes of different
potatoes, such as scalloped and mix Hillshire Farms sausage or
kielbasa in the crockpot and cook that. I am limited as I tend to eat
out a lot, but I am trying to get away from that.

Being single means I must do all the cooking myself unless I can con a
friend into doing it if I bought all the stuff Again, I would have
to say my very favorite food is boneless chicken breast.

Mark

>, but if you have a grocery store with a bulk
>foods aisle, get an ounce or less of what ever spices strike your fancy.
>Each one should cost you less than 50 cents. The little zip bags keep
>the spices relatively fresh for a while. I store my little bags in an
>airtight jar.

Several people have suggested that and I will give that a shot!

Thanks,
Mark

First, I want to thank everyone who offered me help.

Secondly, earlier I mentioned I usually do not make side dishes, but
the one thing I make allot to go with chicken is the Mahatma Brand
Yellow Rice with Saffron. It is so good!!! And so cheap! Available in
most supermarkets, you should give it a try. Many times I will cook it
and just add some sour cream to it and eat it. I also will sometimes
add Lan Chi (Chinese) chili paste with garlic to it as well as to the
chicken and you think you have died and went to Heaven! Here is a link
to the rice and the website has some great recipes as well:

http://www.mahatmarice.com/en-us/pro...ronYellow.aspx

Here is a link to the BEST chili paste and it even has garlic bulbs
cut into half's in it. I will often take some in a small container to
a Chinese restaurant with me. It is too good!

http://www.yollieoriental.com/zen-ca...roducts_id=483

Thanks again,
Mark

"PeterLucas" wrote
> "cshenk" wrote

>> If you want to make Cajun add:
>> File powder

> You've mentioned that previously, and I thought it was a typo, so went
> and looked it up.

> "Filé powder, sometimes called gumbo filé, (say fee-lay) will thicken a
> gumbo and add a distinctive kick of flavor. It is a simple ingredient
> made from ground sassafras leaves. That's all, nothing more."
> http://www.apinchof.com/filepow1103.htm

Yup! I just cant get that character to say it right but rhe phonetics there
are right. Fee-Lay. Havent packed your box yet but some of this will be in
there. Pretty sure you will not find it locally except a rather pricey mail
order ;-)

>> Stray is the 'old bay' seasoning can. Useful all the time in many
>> different ways. Suggest getting that right away. Not just for
>> seafood boil! Works great on chicken too.

> 'Old Bay' was used a few times last night during the USA Food
> Safari........

It's an American classic, heavily used in the south (Cajun country and along
the seaboard) and can be found just about anywhere. Oddly, hard to find
outside the USA. It's a blend of all sorts of stuff. Goes in the box too
;-) You will love it!

"cshenk" > wrote in
:

> "PeterLucas" wrote
>> "cshenk" wrote
>
>>> If you want to make Cajun add:
>>> File powder
>
>> You've mentioned that previously, and I thought it was a typo, so
>> went and looked it up.
>
>> "Filé powder, sometimes called gumbo filé, (say fee-lay) will thicken
>> a gumbo and add a distinctive kick of flavor. It is a simple
>> ingredient made from ground sassafras leaves. That's all, nothing
>> more." http://www.apinchof.com/filepow1103.htm
>
> Yup! I just cant get that character to say it right but rhe phonetics
> there are right. Fee-Lay.


http://tlt.its.psu.edu/suggestions/i...ealt.html#math

Alt 0233

Filé


You have to use the numeric keypad on the right side of your keyboard to
input the numbers........ the one up top won't do it.



> Havent packed your box yet but some of
> this will be in there. Pretty sure you will not find it locally
> except a rather pricey mail order ;-)


Cool :-)

Now I have to learn to make gumbo :-)


>
>>> Stray is the 'old bay' seasoning can. Useful all the time in many
>>> different ways. Suggest getting that right away. Not just for
>>> seafood boil! Works great on chicken too.
>
>> 'Old Bay' was used a few times last night during the USA Food
>> Safari........
>
> It's an American classic, heavily used in the south (Cajun country and
> along the seaboard) and can be found just about anywhere. Oddly, hard
> to find outside the USA. It's a blend of all sorts of stuff. Goes in
> the box too ;-) You will love it!


I'm sure I will. I'm looking for a few more 'native' spices and rubs, then
yours is all done.




--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero
venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame,
sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua.

—Garibaldi, Giuseppe

"FERRANTE" wrote

> I love hamburger dishes, casseroles, steak and I use lots of potatoes.

The list i gave is a good one for these. A fairly minimal selection but a
diverse one of about 17 or so if you got all of them. You'll see most
repeated a fairly close list.

> I do very little baking. Oddly enough, unlike most people, I usually
> make one thing and eat it. Whereas many people will have the main dish
> and some sides, I usually make the main dish and that is it. Sadly,
> think of Archie Bunker eating and you have me!

;-) Not at all uncommon for a single person cooking. It can even be
nutritious if you make the 'sides' into a meal once a day. Like, a meat
dish for dinner and a veggie dish for lunch, then fruit and maybe cereal for
breakfast.

Start a thread on cooking for singles and i bet alot of us have some handy
ideas for you?

> I like to cook in the crockpot, things like spaghetti sauce, chili,
> things of that sort. I also like to take a few boxes of different
> potatoes, such as scalloped and mix Hillshire Farms sausage or
> kielbasa in the crockpot and cook that. I am limited as I tend to eat
> out a lot, but I am trying to get away from that.

Cost would be a good reason to limit that if nothing else and we all
understand that one. One thing a friend does that works well (also a
single) is get a bag of the prechopped salad (with romaine and spinach is
her favorite). She then hits the salad bar at the grocery and with the
small container, gets enough 'stuff' to add to it which she portions into
the smaller plastic containers (just enough in each). When she gets home,
she flips the added stuff to the lid, adds lettuce from her bag, then flips
it back over. She takes this to work for lunch.

The cost per lb is more than using just raw stuff and cutting it up, but for
her a head of lettuce etc is just gonna go bad so this ends up being
cheaper. She says about 70cents per salad is how it works out for her.
(you can chop your own stuff for about 25cents but if half goes bad because
feeding a single, it can end up actually costing 1$ each actually eaten
salad).

> friend into doing it if I bought all the stuff Again, I would have
> to say my very favorite food is boneless chicken breast.

ewwwh! But to each their own! However just like chicken thighs, very much
an easy 'single' food to handle. Cooks faster too as it's boneless.

"Peter-Lucas" > wrote
> "cshenk" wrote

> Filé
>> Havent packed your box yet but some of
>> this will be in there. Pretty sure you will not find it locally
>> except a rather pricey mail order ;-)

> Cool :-)
> Now I have to learn to make gumbo :-)

Grin, thats easy but file' powder is the trick to make it just right. There
are *tons* of different gumbos out there. I havent looked it up but I bet
the term just means 'good food' or something like that. Can be fairly mild
but is often quite spicy yet it's not a chile heat.

>>>> Stray is the 'old bay' seasoning can. Useful all the time in many

>> It's an American classic, heavily used in the south (Cajun country and
>> along the seaboard) and can be found just about anywhere. Oddly, hard
>> to find outside the USA. It's a blend of all sorts of stuff. Goes in
>> the box too ;-) You will love it!

> I'm sure I will. I'm looking for a few more 'native' spices and rubs, then
> yours is all done.

Hehe no rush! I've got a few of the things but was at the wrong spots to
get the rest.

I figure you probably don't know just what to ask for, anymore than I do for
you (other than Promite!) so we'll suprise each other.

For the rest, Peter and i are doing a little personal gift exchange of
'stuff' born off conversations here and there. Mostly I'm sending him
unique USA spices and blends he can't get where he is, and he's sending me a
jar of Promite (the good stuff, better than vegemite or nutella which I can
get locally) and whatever else he knows i cant find here that he thinks is
interesting.

Gotta remember to get a small jar of welches grape jelly as they dont have
grape jelly there in the OZ stores...

Lynn, lavender is one of the ingredients in Herbes de Provence. I use
this mix for many things. I mix in a little kosher salt and rub in on
any kind of roasts, or add it to spaghetti sauce as it simmers.

I'm sure that there are recipes for lavender cookies on the internet
somewhere. I've had them and didn't really like them too much.

If you just want to take advantage of the smell instead of eating it,
mix it with flax seeds and sew it into a lavender pillow for your eyes.
Use 2 pieces of a silky material about 3" x 8", sew them together and
fill with the mix. Feels great when you're trying to rest. The flax
seed makes the lavender move around nicely.

Mix it with old fashioned oatmeal in a small mesh bag, let the bath
water run through the bag, soak in it.

Lavender will keep it's smell for many, many years, if you just scrunch
it in your hands once in a while.

I grew lavender in my garden for years, but it all died out in '08. I
think I'll try again this summer.

Denise

Mark, I like the saffron yellow rice too. I make a large pot of home
made chicken soup and instead of adding noodles, I dump in one of these
bags of rice. It thickens the broth and adds a great flavor.

Denise

(Denise in NH) wrote in news:10957-4983A6BA-44@storefull-
3132.bay.webtv.net:


>
> I grew lavender in my garden for years, but it all died out in '08. I
> think I'll try again this summer.
>


I drove through (past) these each time I've been down in Tassie.... last time
because the SO wanted some of the products. I just wanted to get to the
wineries :-)


http://www.lavender-lady.com/index.html


--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero
venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame,
sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua.

—Garibaldi, Giuseppe

"Peter-Lucas" > wrote in message
.25...
> (Denise in NH) wrote in
> news:10957-4983A6BA-44@storefull-
> 3132.bay.webtv.net:
>
>
>>
>> I grew lavender in my garden for years, but it all died out in '08. I
>> think I'll try again this summer.
>>
>
>
> I drove through (past) these each time I've been down in Tassie.... last
> time
> because the SO wanted some of the products. I just wanted to get to the
> wineries :-)
>
That'll be right you bloody alcoholic.
Buy heaps of cask wine too?

I think I own 30 herbs and spices, but the ones I go through fastest
are basil, black peppercorns, and parsley. Crushed red flakes go
pretty fast too - dh puts 'em 'most everything.

On Fri, 30 Jan 2009 20:17:46 -0500, Denise in NH wrote:

> Lynn, lavender is one of the ingredients in Herbes de Provence. I use
> this mix for many things. I mix in a little kosher salt and rub in on
> any kind of roasts, or add it to spaghetti sauce as it simmers.
>
> I'm sure that there are recipes for lavender cookies on the internet
> somewhere. I've had them and didn't really like them too much.
>
> If you just want to take advantage of the smell instead of eating it,
> mix it with flax seeds and sew it into a lavender pillow for your eyes.
> Use 2 pieces of a silky material about 3" x 8", sew them together and
> fill with the mix. Feels great when you're trying to rest. The flax
> seed makes the lavender move around nicely.
>
> Mix it with old fashioned oatmeal in a small mesh bag, let the bath
> water run through the bag, soak in it.
>
> Lavender will keep it's smell for many, many years, if you just scrunch
> it in your hands once in a while.
>
> I grew lavender in my garden for years, but it all died out in '08. I
> think I'll try again this summer.
>
> Denise

Lavender is rarely used in the kitchen, and it is not an ingredient of
Herbes de Provençe. Use it in your bedroom, in soap, your bathroom, but
not in cooking.

--
Groet, salut, Wim, living in Provençe..

On Fri, 30 Jan 2009 18:03:58 -0800 (PST), val189
> wrote:

>
>
>I think I own 30 herbs and spices, but the ones I go through fastest
>are basil, black peppercorns, and parsley. Crushed red flakes go
>pretty fast too - dh puts 'em 'most everything.

Crushed red flakes are very good with spaghetti and just butter and
some parmesan cheese!

Mark

FERRANTE > wrote in message
...
> On Fri, 30 Jan 2009 18:03:58 -0800 (PST), val189
> > wrote:
>
> >
> >
> >I think I own 30 herbs and spices, but the ones I go through fastest
> >are basil, black peppercorns, and parsley. Crushed red flakes go
> >pretty fast too - dh puts 'em 'most everything.
>
> Crushed red flakes are very good with spaghetti and just butter and
> some parmesan cheese!
>
> Mark

Dill weed and lemon pepper go the fastest in my cooking. Crushed red flakes
in some dishes when I want (and can digest) the 'hot' factor. Basil and
oregano for pasta sauces. In the summer, fresh chives and parsley.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

Wim van Bemmel said:
Lavender is rarely used in the kitchen, and it is not an ingredient of
Herbes de Provençe. Use it in your bedroom, in soap, your bathroom,
but not in cooking.
-------------------------------------------------
Sorry, but you're wrong on this. Lavender is most certainly in Herbes
de Provance. Check out the ingredient list at Penzey's.
People have been cooking with lavender for years.

I go to an art and photography show every year at a local herb farm, and
they always sell Lavender cookies. I don't really like them, but that's
besides the point.

Denise

Denise in NH wrote:

> I go to an art and photography show every year at a local herb farm, and
> they always sell Lavender cookies. I don't really like them, but that's
> besides the point.

Yes, Penzey's has lavender in their mix, but it's number nine out of 11
ingredients, so there isn't a whole lot there. The Wiki article on it
says "... and sometimes lavender flowers and other herbs. (Some cooks
maintain that lavender is an essential ingredient of true herbes de
provence.)"

http://en.wikipedia.org/wiki/Herbes_de_Provence

Last Fall, we had some friends over for a little group cooking. We made
a Vanilla Rosemary Chicken stuffed with Lavender Rice.

I purchased the lavender from a local vendor that comes to most of the
farmer's markets. Bob used it in some lavender popovers at Thanksgiving.
They were simply amazing. However, we have tried it in a couple of
things where it was quite overpowering.

Lavender. A little dab will do ya.

--Lin

On Sat, 31 Jan 2009 17:56:04 -0800, Lin wrote:

> Denise in NH wrote:
>
>> I go to an art and photography show every year at a local herb farm,
>> and they always sell Lavender cookies. I don't really like them, but
>> that's besides the point.
>
> Yes, Penzey's has lavender in their mix, but it's number nine out of 11
> ingredients, so there isn't a whole lot there. The Wiki article on it
> says "... and sometimes lavender flowers and other herbs. (Some cooks
> maintain that lavender is an essential ingredient of true herbes de
> provence.)"
>
> http://en.wikipedia.org/wiki/Herbes_de_Provence
>
> Last Fall, we had some friends over for a little group cooking. We made
> a Vanilla Rosemary Chicken stuffed with Lavender Rice.
>
> I purchased the lavender from a local vendor that comes to most of the
> farmer's markets. Bob used it in some lavender popovers at Thanksgiving.
> They were simply amazing. However, we have tried it in a couple of
> things where it was quite overpowering.
>
> Lavender. A little dab will do ya.
>

Who will better know than the French?
<http://fr.wikipedia.org/wiki/Herbes_de_Provence>

I will translate for you: "The traditional Herbes de Provençe consists of
just Origan, Thyme, Romarin and Sarriette ".

Some commercial mixes contain Lavande or Lavandin as well, amongst others,
so beware, if you think, like me, that lavender is ment for parfumerie.





--
Groet, salut, Wim.

Wim wrote:

> Some commercial mixes contain Lavande or Lavandin as well, amongst others,
> so beware, if you think, like me, that lavender is ment for parfumerie.

Okay, you don't like lavender. We get it. There's no need to post it again
and again.

There are PLENTY of references which state that herbes de Provence should
contain lavender. That's why those commercial mixes include it. Sorry you
don't like it, but you're not going to change any minds by posting about it
here.

Bob

On Sat, 31 Jan 2009 18:41:40 -0800, Bob Terwilliger wrote:

> Wim wrote:
>
>> Some commercial mixes contain Lavande or Lavandin as well, amongst
>> others, so beware, if you think, like me, that lavender is ment for
>> parfumerie.
>
> Okay, you don't like lavender. We get it. There's no need to post it
> again and again.
>
> There are PLENTY of references which state that herbes de Provence
> should contain lavender. That's why those commercial mixes include it.
> Sorry you don't like it, but you're not going to change any minds by
> posting about it here.
>
> Bob

Ok, may be true, I have seen UK references, but I do not know from French
references that HdP contains Lavender. My references say: no lavender.
They also say that the name HdP is not protected. Anyone may mix something
and call that HdP. That is what is done in eastern Europe, Turkey, and
other mediterranean countries.
You may take that for HdP. I am living in Provençe, in a region that
produces large quantities of lavender, but we do not put it in our Herbes
de Provençe. We leave that to the Balkans, Turcs and Lebanese. And sell it
to you as the real stuff.
Be happy with it.

--
Groet, salut, Wim.

"Wim van Bemmel" schrieb :
> On Sat, 31 Jan 2009 17:56:04 -0800, Lin wrote:
>
>> Denise in NH wrote:
>>
>>> I go to an art and photography show every year at a local herb farm,
>>> and they always sell Lavender cookies. I don't really like them, but
>>> that's besides the point.
>>
>> Yes, Penzey's has lavender in their mix, but it's number nine out of 11
>> ingredients, so there isn't a whole lot there. The Wiki article on it
>> says "... and sometimes lavender flowers and other herbs. (Some cooks
>> maintain that lavender is an essential ingredient of true herbes de
>> provence.)"
>>
>> http://en.wikipedia.org/wiki/Herbes_de_Provence
>>
>> Last Fall, we had some friends over for a little group cooking. We made
>> a Vanilla Rosemary Chicken stuffed with Lavender Rice.
>>
>> I purchased the lavender from a local vendor that comes to most of the
>> farmer's markets. Bob used it in some lavender popovers at Thanksgiving.
>> They were simply amazing. However, we have tried it in a couple of
>> things where it was quite overpowering.
>>
>> Lavender. A little dab will do ya.
>>
>
> Who will better know than the French?
> <http://fr.wikipedia.org/wiki/Herbes_de_Provence>
>
> I will translate for you: "The traditional Herbes de Provençe consists of
> just Origan, Thyme, Romarin and Sarriette ".
>
> Some commercial mixes contain Lavande or Lavandin as well, amongst others,
> so beware, if you think, like me, that lavender is ment for parfumerie.
>
Wim, you might be wrong.
Dumont's encycolopaedia of spices also claims that lavender is part of the
traditional
Herbes de Provence.
I trust Dumont more than I trust wikipedia.

Cheers,

Michael Kuettner

Michael Kuettner > wrote:

> "Wim van Bemmel" schrieb :
> >
> > Who will better know than the French?
> > <http://fr.wikipedia.org/wiki/Herbes_de_Provence>
> >
> > I will translate for you: "The traditional Herbes de Provençe consists of
> > just Origan, Thyme, Romarin and Sarriette ".
> >
> > Some commercial mixes contain Lavande or Lavandin as well, amongst others,
> > so beware, if you think, like me, that lavender is ment for parfumerie.
> >
> Wim, you might be wrong.
> Dumont's encycolopaedia of spices also claims that lavender is part of the
> traditional
> Herbes de Provence.
> I trust Dumont more than I trust wikipedia.

I wouldn't trust any of those sources. The dried "herbes de Provence"
mixture is a fairly modern marketing gimmick and a fairly successful
one, particularly among the clueless tourists and such. For the true
Provençal cooks who care about what they are doing, it is always an
individual mix which depends on the dish and ingredients being prepared
and, as often as not, consists of fresh, not dried, herbs which are
bundled into a kind of bouquet garni. When only dried herbs are
available, it is still an individual mix or individual herbs. People
unwise enough to use commercial "herbes de Provence" mixtures will
quickly discover that everything prepared with them tends to taste the
same.

If you want a source, here is a good one:
<http://wapedia.mobi/en/Herbes_de_provence>, quoting from Francis Laget,
"From its Birthplace in Egypt to Marseilles, an Ancient Trade: 'Drugs
and Spices'."

Victor