On Sat, 15 May 2010 20:01:33 -0500, Omelet wrote:

> When I smelled the jar of Fenugreek, it hit my nose as the main smell of
> curry! Wow. It was whole seeds tho' but I bought it anyway. I have a
> small electric coffee grinder that I use for grinding whole spices and
> it works like a charm. For powdering, I just run it thru a screen sieve
> and re-grind whatever remains in there. Works quite well so now I have a
> bag of Fenugreek powder that smells delightfully of curry! ;-d

Why would you grind the whole jar at once? Seed spices should be
ground as needed.

And fenugreek does no belong in every sausage recipe. You really
shouldn't give out that advice if you just discovered it but have
never tried it.

-sw

In article >,
Sqwertz > wrote:

> On Sat, 15 May 2010 20:01:33 -0500, Omelet wrote:
>
> > When I smelled the jar of Fenugreek, it hit my nose as the main smell of
> > curry! Wow. It was whole seeds tho' but I bought it anyway. I have a
> > small electric coffee grinder that I use for grinding whole spices and
> > it works like a charm. For powdering, I just run it thru a screen sieve
> > and re-grind whatever remains in there. Works quite well so now I have a
> > bag of Fenugreek powder that smells delightfully of curry! ;-d
>
> Why would you grind the whole jar at once? Seed spices should be
> ground as needed.

I was not aware of that. I was going for convenience.
>
> And fenugreek does no belong in every sausage recipe. You really
> shouldn't give out that advice if you just discovered it but have
> never tried it.
>
> -sw

Iirc, I did not say it should be used in "every sausage recipe". I sure
as hell won't do that. ;-) I just thought it'd be complimentary to
THAT one.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 5/16/2010 7:03 AM, Omelet wrote:
> In >,
> > wrote:
>
>> On Sat, 15 May 2010 20:01:33 -0500, Omelet wrote:
>>
>>> When I smelled the jar of Fenugreek, it hit my nose as the main smell of
>>> curry! Wow. It was whole seeds tho' but I bought it anyway. I have a
>>> small electric coffee grinder that I use for grinding whole spices and
>>> it works like a charm. For powdering, I just run it thru a screen sieve
>>> and re-grind whatever remains in there. Works quite well so now I have a
>>> bag of Fenugreek powder that smells delightfully of curry! ;-d
>>
>> Why would you grind the whole jar at once? Seed spices should be
>> ground as needed.
>

Also true of anything with aromatics. Only process the amount you need
at the time.


> I was not aware of that. I was going for convenience.
>>
>> And fenugreek does no belong in every sausage recipe. You really
>> shouldn't give out that advice if you just discovered it but have
>> never tried it.
>>
>> -sw
>
> Iirc, I did not say it should be used in "every sausage recipe". I sure
> as hell won't do that. ;-) I just thought it'd be complimentary to
> THAT one.

On Sun, 16 May 2010 06:03:38 -0500, Omelet >
wrote:

>In article >,
> Sqwertz > wrote:
>
>> On Sat, 15 May 2010 20:01:33 -0500, Omelet wrote:
>>
>> > When I smelled the jar of Fenugreek, it hit my nose as the main smell of
>> > curry! Wow. It was whole seeds tho' but I bought it anyway. I have a
>> > small electric coffee grinder that I use for grinding whole spices and
>> > it works like a charm. For powdering, I just run it thru a screen sieve
>> > and re-grind whatever remains in there. Works quite well so now I have a
>> > bag of Fenugreek powder that smells delightfully of curry! ;-d
>>
>> Why would you grind the whole jar at once? Seed spices should be
>> ground as needed.
>
>I was not aware of that. I was going for convenience.
Just keep it in the freezer. Put the powder in a ziploc freezer bag,
lay flat and gently <don't want fenugreek powder all over the place>
push the air out and zip closed.

Glad to seee things are going well for you. Give your dad my best.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10

In article >,
George > wrote:

> Also true of anything with aromatics. Only process the amount you need
> at the time.

So I should consider buying more whole seeds?
I'll give that a try, thanks!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
koko > wrote:

> On Sun, 16 May 2010 06:03:38 -0500, Omelet >
> wrote:
>
> >In article >,
> > Sqwertz > wrote:
> >
> >> On Sat, 15 May 2010 20:01:33 -0500, Omelet wrote:
> >>
> >> > When I smelled the jar of Fenugreek, it hit my nose as the main smell of
> >> > curry! Wow. It was whole seeds tho' but I bought it anyway. I have a
> >> > small electric coffee grinder that I use for grinding whole spices and
> >> > it works like a charm. For powdering, I just run it thru a screen sieve
> >> > and re-grind whatever remains in there. Works quite well so now I have a
> >> > bag of Fenugreek powder that smells delightfully of curry! ;-d
> >>
> >> Why would you grind the whole jar at once? Seed spices should be
> >> ground as needed.
> >
> >I was not aware of that. I was going for convenience.
>
> Just keep it in the freezer. Put the powder in a ziploc freezer bag,
> lay flat and gently <don't want fenugreek powder all over the place>
> push the air out and zip closed.
>
> Glad to seee things are going well for you. Give your dad my best.
>
> koko

Thanks Koko! I will do that. I have plenty of freezer space. :-)

And I will pass your comment on to dad...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Omelet" > wrote in message
news
> In article >,
> George > wrote:
>
>> Also true of anything with aromatics. Only process the amount you need
>> at the time.
>
> So I should consider buying more whole seeds?
> I'll give that a try, thanks!
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

If you really want to do Indian food *well*, then yes! Invest in whole
seeds then grind them as needed, when needed. It really takes no more extra
time and the end result is just so much better than using shelf stale
pre-ground stuff.

Jinx

In article >,
"Jinx Minx" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > George > wrote:
> >
> >> Also true of anything with aromatics. Only process the amount you need
> >> at the time.
> >
> > So I should consider buying more whole seeds?
> > I'll give that a try, thanks!
> > --
> > Peace! Om
> >
> > Web Albums: <http://picasaweb.google.com/OMPOmelet>
> > Only Irish coffee provides in a single glass all four essential food
> > groups: alcohol, caffeine, sugar and fat. --Alex Levine
>
> If you really want to do Indian food *well*, then yes! Invest in whole
> seeds then grind them as needed, when needed. It really takes no more extra
> time and the end result is just so much better than using shelf stale
> pre-ground stuff.
>
> Jinx

Thanks! I bought some ground Cumin, and some whole Cumin seeds. I
really do want to taste the difference.

The bulk Fenugreek seeds are not expensive so I can get more, but I'll
follow Koko's advice and freeze what I powdered Friday.

The difference between the bulk and jarred herbs is rather drastic. For
instance, the dried dill weed (jar) I purchased ages ago was $5.00. I
bought enough bulk dill for the same price to re-fill the jar 5 times.
;-)

I love dill weed on fish, shrimp and many vegetables.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
> In article >,
> "Jinx Minx" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > George > wrote:
>> >
>> >> Also true of anything with aromatics. Only process the amount you need
>> >> at the time.
>> >
>> > So I should consider buying more whole seeds?
>> > I'll give that a try, thanks!
>> > --
>> > Peace! Om
>> >
>> > Web Albums: <http://picasaweb.google.com/OMPOmelet>
>> > Only Irish coffee provides in a single glass all four essential food
>> > groups: alcohol, caffeine, sugar and fat. --Alex Levine
>>
>> If you really want to do Indian food *well*, then yes! Invest in whole
>> seeds then grind them as needed, when needed. It really takes no more
>> extra
>> time and the end result is just so much better than using shelf stale
>> pre-ground stuff.
>>
>> Jinx
>
> Thanks! I bought some ground Cumin, and some whole Cumin seeds. I
> really do want to taste the difference.
>
> The bulk Fenugreek seeds are not expensive so I can get more, but I'll
> follow Koko's advice and freeze what I powdered Friday.
>
> The difference between the bulk and jarred herbs is rather drastic. For
> instance, the dried dill weed (jar) I purchased ages ago was $5.00. I
> bought enough bulk dill for the same price to re-fill the jar 5 times.
> ;-)
>
> I love dill weed on fish, shrimp and many vegetables.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

I'm sure there are food co-op type groceries near you. Those are often the
best places to get bulk, whole seed spices for very cheap. Keep them in the
fridge or freezer as well to keep them fresher longer. The freshly ground
cumin will really perk up your Mexican dishes as well. A little will go a
long way. YUM!

Jinx

In article >,
"Jinx Minx" > wrote:

> > Thanks! I bought some ground Cumin, and some whole Cumin seeds. I
> > really do want to taste the difference.
> >
> > The bulk Fenugreek seeds are not expensive so I can get more, but I'll
> > follow Koko's advice and freeze what I powdered Friday.
> >
> > The difference between the bulk and jarred herbs is rather drastic. For
> > instance, the dried dill weed (jar) I purchased ages ago was $5.00. I
> > bought enough bulk dill for the same price to re-fill the jar 5 times.
> > ;-)
> >
> > I love dill weed on fish, shrimp and many vegetables.
>
> I'm sure there are food co-op type groceries near you. Those are often the
> best places to get bulk, whole seed spices for very cheap. Keep them in the
> fridge or freezer as well to keep them fresher longer. The freshly ground
> cumin will really perk up your Mexican dishes as well. A little will go a
> long way. YUM!
>
> Jinx

The bulk spice sections are rampant. But some of the stuff has weevil
webbing in it. :-( I've had to watch for that!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 16 May 2010 11:17:14 -0500, Jinx Minx wrote:

> If you really want to do Indian food *well*, then yes! Invest in whole
> seeds then grind them as needed, when needed. It really takes no more extra
> time and the end result is just so much better than using shelf stale
> pre-ground stuff.

I have whole bag of garam masalla, all whole spices. Lots of whole
cumin and corriander, a stick of cinnamon, some cardomom pods,
mustard, etc... The whole bag is meant to go into the grinder
(minus the bag itself, of course).

-sw

On Sun, 16 May 2010 11:45:05 -0500, Omelet wrote:

> The difference between the bulk and jarred herbs is rather drastic. For
> instance, the dried dill weed (jar) I purchased ages ago was $5.00. I
> bought enough bulk dill for the same price to re-fill the jar 5 times.
> ;-)

If you go to Central Market, they have the best selection of bulk
spices (and soem premixed rubs and stuff). The difference on the
dill would be more like 30 times, not 5.

Often the bags I buy are only $.12 - $.25. No need to buy a lot.
It'll be there as just as fresh the next time you need it.

-sw

In article >,
Sqwertz > wrote:

> On Sun, 16 May 2010 11:45:05 -0500, Omelet wrote:
>
> > The difference between the bulk and jarred herbs is rather drastic. For
> > instance, the dried dill weed (jar) I purchased ages ago was $5.00. I
> > bought enough bulk dill for the same price to re-fill the jar 5 times.
> > ;-)
>
> If you go to Central Market, they have the best selection of bulk
> spices (and soem premixed rubs and stuff). The difference on the
> dill would be more like 30 times, not 5.
>
> Often the bags I buy are only $.12 - $.25. No need to buy a lot.
> It'll be there as just as fresh the next time you need it.
>
> -sw

Good point. And I am in the vicinity of Central Market South every
Tuesday when I see my Chiropractor.

Thanks for the heads up!

They also have fresh herbs, 3 bunches for $4.00 so I have been enjoying
fresh Basil more frequently. Fresh dill too for fish.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 16 May 2010 20:41:07 -0500, Omelet wrote:

> They also have fresh herbs, 3 bunches for $4.00 so I have been enjoying
> fresh Basil more frequently. Fresh dill too for fish.

The used to be $1/bunch. And all the rosemary is available outside
in the parking lot. Pretty much all grocery stores have rosemary in
the parking lot.

-sw

In article >,
Sqwertz > wrote:

> On Sun, 16 May 2010 20:41:07 -0500, Omelet wrote:
>
> > They also have fresh herbs, 3 bunches for $4.00 so I have been enjoying
> > fresh Basil more frequently. Fresh dill too for fish.
>
> The used to be $1/bunch. And all the rosemary is available outside
> in the parking lot. Pretty much all grocery stores have rosemary in
> the parking lot.
>
> -sw

So does Bank Of America here in town. ;-)
I can get all the free Rosemary I want and a little goes a long way!
And the planters are too high up for dogs to pee on it.

It's fresh Basil I am the most interested in.

Dill is cheaper at MT.

And I know they used to be $1.00 per bunch. Cheap *******s!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 16 May 2010 21:33:41 -0500, Sqwertz wrote:

> On Sun, 16 May 2010 20:41:07 -0500, Omelet wrote:
>
>> They also have fresh herbs, 3 bunches for $4.00 so I have been enjoying
>> fresh Basil more frequently. Fresh dill too for fish.
>
> The used to be $1/bunch. And all the rosemary is available outside
> in the parking lot. Pretty much all grocery stores have rosemary in
> the parking lot.
>
> -sw

the dill i buy at whole foods (in maryland) went up from two dollars a
bunch to two-fifty this spring. don't know if there's some bad-weather
explanation there or not.

your pal,
blake

On Sun, 16 May 2010 15:45:29 -0500, Sqwertz wrote:

> On Sun, 16 May 2010 11:17:14 -0500, Jinx Minx wrote:
>
>> If you really want to do Indian food *well*, then yes! Invest in whole
>> seeds then grind them as needed, when needed. It really takes no more extra
>> time and the end result is just so much better than using shelf stale
>> pre-ground stuff.
>
> I have whole bag of garam masalla, all whole spices. Lots of whole
> cumin and corriander, a stick of cinnamon, some cardomom pods,
> mustard, etc... The whole bag is meant to go into the grinder
> (minus the bag itself, of course).
>
> -sw

****! that's what i'm doing wrong.

your pal,
blake

On May 16, 12:17*pm, "Jinx Minx" > wrote:
> "Omelet" > wrote in message
>
> news >
> > In article >,
> > George > wrote:
>
> >> Also true of anything with aromatics. Only process the amount you need
> >> at the time.
>
> > So I should consider buying more whole seeds?
> > I'll give that a try, thanks!
> > --
> > Peace! Om
>
> > Web Albums: <http://picasaweb.google.com/OMPOmelet>
> > Only Irish coffee provides in a single glass all four essential food
> > groups: alcohol, caffeine, sugar and fat. *--Alex Levine
>
> If you really want to do Indian food *well*, then yes! *Invest in whole
> seeds then grind them as needed, when needed. *It really takes no more extra
> time and the end result is just so much better than using shelf stale
> pre-ground stuff.
>
> Jinx

Or don't grind them at all. Many Indian recipes call for whole spices
to be
left in the dish throughout cooking and then removed (or not) at the
end.
Whole cardamon, cinnamon stick, cloves, dried chiles (or, since this
is Indian cooking, "chillis").

Cumin can be eaten whole, but I don't think I'd try it with fenugreek.

Cindy Hamilton

In article >,
blake murphy > wrote:

> On Sun, 16 May 2010 21:33:41 -0500, Sqwertz wrote:
>
> > On Sun, 16 May 2010 20:41:07 -0500, Omelet wrote:
> >
> >> They also have fresh herbs, 3 bunches for $4.00 so I have been enjoying
> >> fresh Basil more frequently. Fresh dill too for fish.
> >
> > The used to be $1/bunch. And all the rosemary is available outside
> > in the parking lot. Pretty much all grocery stores have rosemary in
> > the parking lot.
> >
> > -sw
>
> the dill i buy at whole foods (in maryland) went up from two dollars a
> bunch to two-fifty this spring. don't know if there's some bad-weather
> explanation there or not.
>
> your pal,
> blake

While I like Dill Weed fresh, I most often use it dried, mostly due to
the expense.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article
>,
Cindy Hamilton > wrote:

> On May 16, 12:17*pm, "Jinx Minx" > wrote:
> > "Omelet" > wrote in message
> >
> > news > >
> > > In article >,
> > > George > wrote:
> >
> > >> Also true of anything with aromatics. Only process the amount you need
> > >> at the time.
> >
> > > So I should consider buying more whole seeds?
> > > I'll give that a try, thanks!
> > > --
> > > Peace! Om
> >
> > > Web Albums: <http://picasaweb.google.com/OMPOmelet>
> > > Only Irish coffee provides in a single glass all four essential food
> > > groups: alcohol, caffeine, sugar and fat. *--Alex Levine
> >
> > If you really want to do Indian food *well*, then yes! *Invest in whole
> > seeds then grind them as needed, when needed. *It really takes no more extra
> > time and the end result is just so much better than using shelf stale
> > pre-ground stuff.
> >
> > Jinx
>
> Or don't grind them at all. Many Indian recipes call for whole spices
> to be
> left in the dish throughout cooking and then removed (or not) at the
> end.
> Whole cardamon, cinnamon stick, cloves, dried chiles (or, since this
> is Indian cooking, "chillis").
>
> Cumin can be eaten whole, but I don't think I'd try it with fenugreek.
>
> Cindy Hamilton

They are a bit large. <g> Perhaps roasted and crushed? I do own a
couple of mortar and pestle sets. One in marble and one in glass, and
one tiny one in ceramic for fine grind where the pestle is fitted to the
mortar.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Tue, 18 May 2010 21:46:09 -0500, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sun, 16 May 2010 21:33:41 -0500, Sqwertz wrote:
>>
>>> On Sun, 16 May 2010 20:41:07 -0500, Omelet wrote:
>>>
>>>> They also have fresh herbs, 3 bunches for $4.00 so I have been enjoying
>>>> fresh Basil more frequently. Fresh dill too for fish.
>>>
>>> The used to be $1/bunch. And all the rosemary is available outside
>>> in the parking lot. Pretty much all grocery stores have rosemary in
>>> the parking lot.
>>>
>>> -sw
>>
>> the dill i buy at whole foods (in maryland) went up from two dollars a
>> bunch to two-fifty this spring. don't know if there's some bad-weather
>> explanation there or not.
>>
>> your pal,
>> blake
>
> While I like Dill Weed fresh, I most often use it dried, mostly due to
> the expense.

well, actually, the fresh dill seems to dry quite readily without even
using a dehydrator. you could get a healthy pile of dried from a bunch of
the fresh:

<http://www.howtodothings.com/food-and-drink/a1748-how-to-dry-fresh-herbs.html>

your pal,
blake

blake wrote on Wed, 19 May 2010 12:05:19 -0400:

>> In article >,
>> blake murphy > wrote:
>>
>>> On Sun, 16 May 2010 21:33:41 -0500, Sqwertz wrote:
>>>
>>>> On Sun, 16 May 2010 20:41:07 -0500, Omelet wrote:
>>>>
>>>>> They also have fresh herbs, 3 bunches for $4.00 so I have
>>>>> been enjoying fresh Basil more frequently. Fresh dill too
>>>>> for fish.
>>>>
>>>> The used to be $1/bunch. And all the rosemary is available
>>>> outside in the parking lot. Pretty much all grocery stores
>>>> have rosemary in the parking lot.
>>>>
>>>> -sw
>>>
>>> the dill i buy at whole foods (in maryland) went up from two
>>> dollars a bunch to two-fifty this spring. don't know if
>>> there's some bad-weather explanation there or not.
>>>
>>> your pal,
>>> blake
>>
>> While I like Dill Weed fresh, I most often use it dried,
>> mostly due to the expense.

> well, actually, the fresh dill seems to dry quite readily
> without even using a dehydrator. you could get a healthy pile
> of dried from a bunch of the fresh:

> <http://www.howtodothings.com/food-an...48-how-to-dry-
> fresh-herbs.html>

IMHO, dill, chives, parsely, mint, red pepper flakes, peppercorns,
cayenne, cumin, oregano and bay leaves are quite satisfactory dried and
can readily be bought as such. I know I've left out other things,
especially Indian spices. Some are a little marginal like onions but
basil is not among them. Dried basil is nearly useless and it breaks my
Scottish heart to buy it at over $2 a bunch and the same applies to
tarragon.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun, 16 May 2010 11:45:05 -0500, Omelet > wrote:

>In article >,
> "Jinx Minx" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > George > wrote:
>> >
>> >> Also true of anything with aromatics. Only process the amount you need
>> >> at the time.
>> >
>> > So I should consider buying more whole seeds?
>> > I'll give that a try, thanks!
>> > --
>> > Peace! Om
>> >
>> > Web Albums: <http://picasaweb.google.com/OMPOmelet>
>> > Only Irish coffee provides in a single glass all four essential food
>> > groups: alcohol, caffeine, sugar and fat. --Alex Levine
>>
>> If you really want to do Indian food *well*, then yes! Invest in whole
>> seeds then grind them as needed, when needed. It really takes no more extra
>> time and the end result is just so much better than using shelf stale
>> pre-ground stuff.
>>
>> Jinx
>
>Thanks! I bought some ground Cumin, and some whole Cumin seeds. I
>really do want to taste the difference.
>
>The bulk Fenugreek seeds are not expensive so I can get more, but I'll
>follow Koko's advice and freeze what I powdered Friday.
>
>The difference between the bulk and jarred herbs is rather drastic. For
>instance, the dried dill weed (jar) I purchased ages ago was $5.00. I
>bought enough bulk dill for the same price to re-fill the jar 5 times.
>;-)


I go through coriander seed faster than anything else in my Indian
cooking. Most Indian spices I store as whole seed, in glass jars in
dark cupboards. They will keep for years that way. The only ground
spices I tend to keep are cumin, coriander, tumeric, and whatever garam
masala blend I am fond of at the time.

I go through ginger fast enough that I keep a couple of 'fingers' in a
ziplock bag in the fridge. Still, I also keep a 'back up' bag in the
freezer. BTW, in my experience, ginger will keep for a year wrapped in
plastic in the freezer. Saffron will also keep a long time in the
freezer. I put some Kashmiri saffron in the freezer 3 years ago that I
only use on special occasions and it is still better than Spanish.

My basic spice box (masala dhabba) for dry Indian spices is cumin,
corriander seed, tumeric, brown mustard seed, cayenne/ground red chilli,
cardamom, black pepper.

Add to that dry red Indian chillis, fenugreek, kasoori methi (fenugreek
leaves), cinnamon, cloves, bay leaves, asafoetida (hing), fennel seed,
black salt, sesame seed, amchoor, and saffron to round out what is in
the cupboard.

Non-dry ingredients are groundnut (peanut) oil, ghee (clarified butter),
Tamarind paste, cashews, almonds, raisins, and dates.

Fresh ingrediants include cilantro, onion, ginger, garlic, green chiles,
lemon/lime, and mint.

On Wed, 19 May 2010 13:19:07 -0700, Robert Klute >
wrote:

<snip>

>I go through coriander seed faster than anything else in my Indian
>cooking. Most Indian spices I store as whole seed, in glass jars in
>dark cupboards. They will keep for years that way. The only ground
>spices I tend to keep are cumin, coriander, tumeric, and whatever garam
>masala blend I am fond of at the time.

Why do you buy cumin and coriander ground when you generally prefer
whole seeds? Just curious.

I've gone to the 'ol mortar and pestle this year for almost all
spices. Favourite spices at this time a cumin, nutmeg, coriander,
juniper, dill and peppercorns. It really does make a difference to
grind them as you need 'em.

In article >,
blake murphy > wrote:

> > While I like Dill Weed fresh, I most often use it dried, mostly due to
> > the expense.
>
> well, actually, the fresh dill seems to dry quite readily without even
> using a dehydrator. you could get a healthy pile of dried from a bunch of
> the fresh:
>
> <http://www.howtodothings.com/food-an...esh-herbs.html
> >
>
> your pal,
> blake

I use the air space between air filters in the central air AC space for
drying herbs. Use a milk crate and a screen and lay the herbs over it.
I'll take pics one of these years. <g>

Works like a charm for plants but I'd never try it for meat!

I have a space between two dust filters so the herbs stay clean. I have
a unique setup. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
"James Silverton" > wrote:

> >> While I like Dill Weed fresh, I most often use it dried,
> >> mostly due to the expense.
>
> > well, actually, the fresh dill seems to dry quite readily
> > without even using a dehydrator. you could get a healthy pile
> > of dried from a bunch of the fresh:
>
> > <http://www.howtodothings.com/food-an...48-how-to-dry-
> > fresh-herbs.html>
>
> IMHO, dill, chives, parsely, mint, red pepper flakes, peppercorns,
> cayenne, cumin, oregano and bay leaves are quite satisfactory dried and
> can readily be bought as such. I know I've left out other things,
> especially Indian spices. Some are a little marginal like onions but
> basil is not among them. Dried basil is nearly useless and it breaks my
> Scottish heart to buy it at over $2 a bunch and the same applies to
> tarragon.
>
> --
>
> James Silverton

The problem is is that you never know how long it's been jarred on the
shelf.

I do dare you to compare the difference in flavor between home dried and
store dried basil and dill weed. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Robert Klute > wrote:

> I go through coriander seed faster than anything else in my Indian
> cooking. Most Indian spices I store as whole seed, in glass jars in
> dark cupboards. They will keep for years that way. The only ground
> spices I tend to keep are cumin, coriander, tumeric, and whatever garam
> masala blend I am fond of at the time.
>
> I go through ginger fast enough that I keep a couple of 'fingers' in a
> ziplock bag in the fridge. Still, I also keep a 'back up' bag in the
> freezer. BTW, in my experience, ginger will keep for a year wrapped in
> plastic in the freezer. Saffron will also keep a long time in the
> freezer. I put some Kashmiri saffron in the freezer 3 years ago that I
> only use on special occasions and it is still better than Spanish.
>
> My basic spice box (masala dhabba) for dry Indian spices is cumin,
> corriander seed, tumeric, brown mustard seed, cayenne/ground red chilli,
> cardamom, black pepper.
>
> Add to that dry red Indian chillis, fenugreek, kasoori methi (fenugreek
> leaves), cinnamon, cloves, bay leaves, asafoetida (hing), fennel seed,
> black salt, sesame seed, amchoor, and saffron to round out what is in
> the cupboard.
>
> Non-dry ingredients are groundnut (peanut) oil, ghee (clarified butter),
> Tamarind paste, cashews, almonds, raisins, and dates.
>
> Fresh ingrediants include cilantro, onion, ginger, garlic, green chiles,
> lemon/lime, and mint.

I do use fresh whenever it suits my palate, and am considering
dedicating some refrigerator space to my own fresh dried herbs.

With the Hobart, I actually do have space. I just have to figure out
the best way to store herb containers with reasonable space usage and
ease of access.

Abuse of the Hobart unit could cost me a $1,200 compressor!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Je?us > wrote:

> On Wed, 19 May 2010 13:19:07 -0700, Robert Klute >
> wrote:
>
> <snip>
>
> >I go through coriander seed faster than anything else in my Indian
> >cooking. Most Indian spices I store as whole seed, in glass jars in
> >dark cupboards. They will keep for years that way. The only ground
> >spices I tend to keep are cumin, coriander, tumeric, and whatever garam
> >masala blend I am fond of at the time.
>
> Why do you buy cumin and coriander ground when you generally prefer
> whole seeds? Just curious.
>
> I've gone to the 'ol mortar and pestle this year for almost all
> spices. Favourite spices at this time a cumin, nutmeg, coriander,
> juniper, dill and peppercorns. It really does make a difference to
> grind them as you need 'em.

Why don't you purchase a grinder for the peppercorns?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Wed, 19 May 2010 23:56:23 -0500, Omelet >
wrote:

>In article >,
> Je?us > wrote:
>
>> On Wed, 19 May 2010 13:19:07 -0700, Robert Klute >
>> wrote:
>>
>> <snip>
>>
>> >I go through coriander seed faster than anything else in my Indian
>> >cooking. Most Indian spices I store as whole seed, in glass jars in
>> >dark cupboards. They will keep for years that way. The only ground
>> >spices I tend to keep are cumin, coriander, tumeric, and whatever garam
>> >masala blend I am fond of at the time.
>>
>> Why do you buy cumin and coriander ground when you generally prefer
>> whole seeds? Just curious.
>>
>> I've gone to the 'ol mortar and pestle this year for almost all
>> spices. Favourite spices at this time a cumin, nutmeg, coriander,
>> juniper, dill and peppercorns. It really does make a difference to
>> grind them as you need 'em.
>
>Why don't you purchase a grinder for the peppercorns?

Oh, I have a grinder... but sometimes (maybe most times?) I prefer to
be able to break up/grind the peppercorns in larger pieces than I can
get with my grinder. Besides, I could really use a new grinder - mine
only works properly sometimes

In article >,
Je?us > wrote:

> On Wed, 19 May 2010 23:56:23 -0500, Omelet >
> wrote:
>
> >In article >,
> > Je?us > wrote:
> >
> >> On Wed, 19 May 2010 13:19:07 -0700, Robert Klute >
> >> wrote:
> >>
> >> <snip>
> >>
> >> >I go through coriander seed faster than anything else in my Indian
> >> >cooking. Most Indian spices I store as whole seed, in glass jars in
> >> >dark cupboards. They will keep for years that way. The only ground
> >> >spices I tend to keep are cumin, coriander, tumeric, and whatever garam
> >> >masala blend I am fond of at the time.
> >>
> >> Why do you buy cumin and coriander ground when you generally prefer
> >> whole seeds? Just curious.
> >>
> >> I've gone to the 'ol mortar and pestle this year for almost all
> >> spices. Favourite spices at this time a cumin, nutmeg, coriander,
> >> juniper, dill and peppercorns. It really does make a difference to
> >> grind them as you need 'em.
> >
> >Why don't you purchase a grinder for the peppercorns?
>
> Oh, I have a grinder... but sometimes (maybe most times?) I prefer to
> be able to break up/grind the peppercorns in larger pieces than I can
> get with my grinder. Besides, I could really use a new grinder - mine
> only works properly sometimes

Ok. :-) Pepper grinders are common kitchen tools, and not terribly
expensive as a rule. Consider adding one to your shopping list. <g>

But I understand that course pepper is not the same as a fine grind...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote on Wed, 19 May 2010 23:53:01 -0500:

> The problem is is that you never know how long it's been
> jarred on the shelf.

> I do dare you to compare the difference in flavor between home
> dried and store dried basil and dill weed. :-)

It's a safe dare since I've never tried to dry my own herbs and I doubt
if I ever will. I've never bought dried basil that had much taste but
dried dill is fine even sprinkled on smoked salmon as long as you wait a
few minutes. I have a tube of basil "herb blend" that works in some Thai
dishes but you can't beat the taste and texture of fresh basil leaves on
things like Pho.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 20 May 2010 13:36:02 +1000, Jeßus > wrote:

>On Wed, 19 May 2010 13:19:07 -0700, Robert Klute >
>wrote:
>
><snip>
>
>>I go through coriander seed faster than anything else in my Indian
>>cooking. Most Indian spices I store as whole seed, in glass jars in
>>dark cupboards. They will keep for years that way. The only ground
>>spices I tend to keep are cumin, coriander, tumeric, and whatever garam
>>masala blend I am fond of at the time.
>
>Why do you buy cumin and coriander ground when you generally prefer
>whole seeds? Just curious.

When the spice doesn't need roasting, the pre-ground spice is convenient
and when fresh it has the same flavor as just ground. Also, the texture
of the pre-ground spice is often a finer, more consistent grind than
grinding it yourself. This will affect the taste of some dishes. I
usually don't get more than 8 oz of the pre-ground spices at a time -
enough for 2 - 3 months. Lastly, when cooking some dishes for a party,
the amount of cumin and coriander required is more than I want to grind
by hand.


>I've gone to the 'ol mortar and pestle this year for almost all
>spices. Favourite spices at this time a cumin, nutmeg, coriander,
>juniper, dill and peppercorns. It really does make a difference to
>grind them as you need 'em.

In article >,
"James Silverton" > wrote:

> I have a tube of basil "herb blend" that works in some Thai
> dishes but you can't beat the taste and texture of fresh basil leaves on
> things like Pho.

I will heartily agree with that! Especially a good beef pho'...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine