I rode my bicycle down to Soulard Spice Shop today (http://
stores.homestead.com/hstrial-LSokolikDoran/StoreFront.bok), on a
GORGEOUS August late morning!

Scored:

16oz black peppercorns $13
8oz Mexican chopped oregano $6.50
8oz Hungarian paprika $5
8oz Cayenne $3.75

PLUS I bought a Cherry Thingie at the bakery at Soulard, rode up to
Saint Louis' new City Garden to eat it and watch the kids play in the
fountains! Then I walked all over the City Garden, which is very cool!

Sometimes, life just does NOT SUCK! :-)

John Kuthe...

On Aug 13, 2:04*pm, "Michael \"Dog3\"" > wrote:
> John Kuthe > *news:1e505c67-bf36-4ff8-a3b6-
> : in rec.food.cooking
>
>
>
> > I rode my bicycle down to Soulard Spice Shop today (http://
> > stores.homestead.com/hstrial-LSokolikDoran/StoreFront.bok), on a
> > GORGEOUS August late morning!
>
> > Scored:
>
> > 16oz black peppercorns $13
> > 8oz Mexican chopped oregano $6.50
> > 8oz Hungarian paprika $5
> > 8oz Cayenne $3.75
>
> > PLUS I bought a Cherry Thingie at the bakery at Soulard, rode up to
> > Saint Louis' new City Garden to eat it and watch the kids play in the
> > fountains! Then I walked all over the City Garden, which is very cool!
>
> > Sometimes, life just does NOT SUCK! :-)
>
> Don't do this again. As it is, I'm homesick enough for city living

I'm sorry dude. But I was very enamored of the City Garden! That's
very cool thing Saint Louis built! VERY kid friendly! No fences,
everything's hands or "or kid's in"! And there's a little cafe opening
soon I hope, the Terrace View Cafe ( Google's "Terrace View Cafe Saint
Louis"):

http://blogs.riverfronttimes.com/gut...log_063009.php

I checked out the menu, they have it posted in the window. And as the
photo in this article shows, their big sliding glass doors open right
into the City Garden! And it looks like they will have outdoor cafe
seating too! YAY! Perfect for a gorgeous day like today! Wish I had
money and they were open already.

But not yet, on either account! I had to suffice with my $3 Cherry
Thingie! ;-)

John Kuthe...




>
> Michael
>
> --
> “Always tell the truth - it's the easiest thing to remember”
> * * * * * * * * * * * * * * * * * * * * ~ American Playwright David Mamet
>
> You can find me at: - michael at lonergan dot us dot com

John Kuthe wrote:

> I was very enamored of the City Garden! That's very cool thing Saint Louis
> built!

No wonder he was canonized!

Bob

On Aug 13, 8:26*pm, "Bob Terwilliger" >
wrote:
> John Kuthe wrote:
> > I was very enamored of the City Garden! That's very cool thing Saint Louis
> > built!
>
> No wonder he was canonized!

Have you been down there? This was my first time, and I wish I lived
closer. I'd hang around there a lot! Fun place!

John Kuthe...


>
> Bob

On Thu, 13 Aug 2009 18:26:21 -0700, "Bob Terwilliger"
> wrote:

>John Kuthe wrote:
>
>> I was very enamored of the City Garden! That's very cool thing Saint Louis
>> built!
>
>No wonder he was canonized!
>
LOL

--
I love cooking with wine.
Sometimes I even put it in the food.

In article
>,
John Kuthe > wrote:

> 8oz Mexican chopped oregano $6.50
> 8oz Hungarian paprika $5
> 8oz Cayenne $3.75

You must use a lot of these three. I buy these in smaller quantities so
that I don't run the risk of them going stale. I bought some oregano at
Viviano & Sons on Shaw down on the hill a few months ago, and tossed it
less than a month after buying because it was so stale and flavorless.
Must have been sitting in the big bulk jar six to eight months before it
got bagged for sale. Eight ounce bag was priced $3.75. Now I know why.

jt

On Fri, 14 Aug 2009 09:17:58 -0500, jt august wrote:

> In article
> >,
> John Kuthe > wrote:
>
>> 8oz Mexican chopped oregano $6.50
>> 8oz Hungarian paprika $5
>> 8oz Cayenne $3.75
>
> You must use a lot of these three. I buy these in smaller quantities so
> that I don't run the risk of them going stale. I bought some oregano at
> Viviano & Sons on Shaw down on the hill a few months ago, and tossed it
> less than a month after buying because it was so stale and flavorless.
> Must have been sitting in the big bulk jar six to eight months before it
> got bagged for sale. Eight ounce bag was priced $3.75. Now I know why.
>
> jt

i'm wary of stuff going stale as well.

your pal,
blake

On Aug 14, 9:17*am, jt august > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
> > 8oz Mexican chopped oregano $6.50
> > 8oz Hungarian paprika $5
> > 8oz Cayenne $3.75
>
> You must use a lot of these three. *I buy these in smaller quantities so
> that I don't run the risk of them going stale. *I bought some oregano at
> Viviano & Sons on Shaw down on the hill a few months ago, and tossed it
> less than a month after buying because it was so stale and flavorless. *
> Must have been sitting in the big bulk jar six to eight months before it
> got bagged for sale. *Eight ounce bag was priced $3.75. *Now I know why.
>
> jt

I do use as lot of these spices. Although when I got home, I realized
I really didn't need to buy any more oregano! Oops!

I've been making a lot of curried chicken lately, and as anyone who
makes a decent curry knows, you use a A LOT of spices.

John Kuthe...

In article
>,
John Kuthe > wrote:

> On Aug 14, 9:17*am, jt august > wrote:
> > In article
> > >,
> > *John Kuthe > wrote:
> >
> > > 8oz Mexican chopped oregano $6.50
> > > 8oz Hungarian paprika $5
> > > 8oz Cayenne $3.75
> >
>
> I've been making a lot of curried chicken lately, and as anyone who
> makes a decent curry knows, you use a A LOT of spices.

But curries use Garam masala, tumeric, corriander and/or cumin, among
others. Cayenne is hte closets on your list, but it is more associated
with central and south american, mexican, texican and SW flavors.

jt

On Aug 14, 4:17*pm, jt august > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
> > On Aug 14, 9:17*am, jt august > wrote:
> > > In article
> > > >,
> > > *John Kuthe > wrote:
>
> > > > 8oz Mexican chopped oregano $6.50
> > > > 8oz Hungarian paprika $5
> > > > 8oz Cayenne $3.75
>
> > I've been making a lot of curried chicken lately, and as anyone who
> > makes a decent curry knows, you use a A LOT of spices.
>
> But curries use Garam masala, tumeric, corriander and/or cumin, among
> others. *Cayenne is hte closets on your list, but it is more associated
> with central and south american, mexican, texican and SW flavors.
>
> jt

You put what you want in your curries, and I'll put what I like in
mine!

And garam masala is mostly cinnamon.

John Kthe...

In article
>,
John Kuthe > wrote:

> You put what you want in your curries, and I'll put what I like in
> mine!

Your option. Just not what I expect in a curry.

> And garam masala is mostly cinnamon.

But which Cinnamon? There are several varieties, and the GM I have uses
a variety that bites back.

jt

On Aug 15, 8:35*pm, jt august > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
> > You put what you want in your curries, and I'll put what I like in
> > mine!
>
> Your option. *Just not what I expect in a curry.

I also put cashews and raisins in my curried chicken. I love the rich
nuttiness of the cashrews and the sweet surprise of the raisins! YUM!


> > And garam masala is mostly cinnamon.
>
> But which Cinnamon? *There are several varieties, and the GM I have uses
> a variety that bites back.

I dunno, the kind that grows on trees! ;-) I'm not a cinnamon
connoisseur!

John Kuthe...

>
> jt

In article
>,
John Kuthe > wrote:

> > But which Cinnamon? *There are several varieties, and the GM I have uses
> > a variety that bites back.
>
> I dunno, the kind that grows on trees! ;-) I'm not a cinnamon
> connoisseur!

Penzey's carries three types, one of which is an import that almost
hurts, particularly good in Indian curries. Also, unprocessed cinnamon
bark is very hot, stewed in various Indaian recipes. Be sure to remove
the bark before eating, it is a hard bark you cannot chew. But put a
small piece in your mouth and suck on it a few seconds and your mouth
won't forgive you for it for a while.

jt