Posted October 31, 2014 So.. sneezing my brains out... why? 2am I decide - lets make taco seasoning... sure enough mix mix mix, double the recipe and grin. taco seasoning made. But then I look and think... chili powder - what if I make my own? So I look up a recipe. I find I have only one type of the three dried peppers - but when does not having ingredients stop me. I have other dried peppers, which names I forget, and I seed them, roast them - oh dried habanero? why not.. oh and piri piri peppers? toss in a few of those, along with some other hotties... Fumes in my kitchen go from sane, to insane - sneezes happens, runny nose, dry roasting the peppers and cumin in my cast iron skillet, I then cool them, mix in garlic, oregano and smoked paprika (and a touch of chipotely pepper powder - I mean its not like its hot already) and a bit of spanish paprika (for colour) grind grind grind - disturbing my poor husband's sleep and now, I have a bag of home made chili powder... muahahahah I need to make a chili. my eyes are itching... That sounds like good way to cure a cold. Share this post Link to post
Posted November 1, 2014 That sounds good. Have you ever made homemade garlic wine? Its for cooking, not for drinking. It is said to stink pretty bad while fermenting so not a winter thing, thinking about trying it this summer doing a batch in the garage. Wont the neighbors love us Share this post Link to post
Posted November 1, 2014 I have never heard of garlic wine - but if it smells anything like the sauerkraut I am making with garlic in it.... Share this post Link to post
Posted November 2, 2014 My favourite seasoning mix for roast lamb is ground cumin, ground coriander seeds, powdered garlic, powdered onion and salt. My mother hates a lot of herbs including rosemary, so a non-rosemary solution required some internet searching. The mix mentioned in the first sentence popped up, tastes absolutely amazing on slow roasted lamb. Makes the house smell great for the whole day too! Share this post Link to post
Posted November 7, 2014 Have you ever made chili jellies? the hotter the pepper the better. Share this post Link to post
Posted November 7, 2014 Have you ever made chili jellies? the hotter the pepper the better. No, I am considering it.I have a box of 125ml jars sitting on my desk and jellies would be perfect for that. Share this post Link to post
Posted November 8, 2014 Here in the south pepper jellies are a favorite for use with meats and as appetizers such as with cream cheese on crackers. I also like to use pic-a-peppa on cream cheese with crackers as a cocktail appetizer. Christmas pepper jellies are a favored friendship gift at Christmas time. Do you eat chutneys? Do you make your own, Starscream? Relishes? Garlic and pepper mixes are my two on top spices. I like to use ginger and nutmeg and horseradish too. Lamb? Italian friends make raosted lamb with garlic cloves enbedded under the surface of the meat before putting into the oven. They also sprinkled pepper on it. Mint jelly for the Americans was served and also a horseradish sauce. Finances are a bit tight at the minutemaking my spice rack kind of bare, but mom always had a fairly wide selection of spices and used . They do die as they lose potency. Alcohol such as wines and bourbon/whiskey also help flavor basic food items. I personally hate fresh rosemary. Spices, herbs and mixes of them and liquids make food taste so much better and different from the plain variety of protein or vegetable. I like to eat. Sad but true. Share this post Link to post
Posted November 8, 2014 We made some cherry pepper jelly and some peach pepper jelly this year both are so good. Share this post Link to post
Posted November 8, 2014 I am not too much into condiments, but I have made chutneys. I have a chuntney on my counter we made a year ago - I should pop that jar open and nom. Share this post Link to post
Posted November 10, 2014 Pink salt? Do you that? also, have you ever made ginger candies? Share this post Link to post
Posted November 13, 2014 Yeah pink salt. My mum's made ginger candies.... we tend to gobble them down at Christmas. I don't really make a lot of sweets. For Interest sake, I actually have ginger growing right now. Share this post Link to post
Posted November 14, 2014 hickory smoked sea salt is good for seasoning stews and steak. ^-^ Share this post Link to post
Posted November 15, 2014 Sea salt is definitely preferred to regular salt... Oh and cloves go well on honey-basted ham...mmmmmmm... Otherwise? GARLIC AND CHEESE ON EVERYTHING DANG IT Share this post Link to post
Posted November 17, 2014 (edited) Starscream, when can I come over to your place to eat? In my apartment, I liked to grow some of my own herbs (to varying levels of success). I'd either dry them or use them fresh. Lemon balm, mint, peppermint, chocolate mint, sweet basil, thai basil, cinnamon basil, oregano, perilla (purple), stevia, and rosemary. I've also made my vanilla extract. I made quite a bit of it the first time and I'm still working on the jar I made. Since moving up to keep an eye on grandma, I haven't done much growing but I did bring my dashi-no-moto (think something like a fish bullion), Himalayan pink salt, Hawaiian red salt, homemade vanilla extract, and the bags of herbs I dried. I'm slowly introducing her to different cuisine. At 93 she isn't very adventurous but she's willing to let me cook sometimes. Edited November 17, 2014 by ytak Share this post Link to post
Posted November 25, 2014 Wow Starscream , that are a LOT of spieces Besides the classic oil and salt, while cooking I usually use Thyme, especially on meat Oregano, on meat or on pizza Curry powder mix, with chicken or rice Garlic, usually in peeled cloves. Basil, on canapé and of course making pesto Parsley, with fish Mint Majorane Sage Chives, on meat and vegetables Cinnamon, in cakes Rosemary Saffron, in rice of course I have most of them in little pots in my terrace so I can use them very fresh. I don't really like pepper and chili, and I use vinegar mostly for the water of my gardenias then while cooking Share this post Link to post
Posted November 25, 2014 Pepper jellies are tasty on good home made bread or biscuits and so pretty. We usually use jalapeno's. Then add a little red, yellow or green food coloring. I made an effort at growing some herbs this year that went pretty well. Unfortunately/fortunately. I got offered a new job this year and took it. But I had to uproot everything so the garden was a loss. I'll have to start over next year. I had basil, oregano, sage and cilantro. Though the cilantro all died for some reason. I also had some super tiny tasty tomatoes. They were about the size of a garbanzo bean. And the bush grew like a weed :3 I'll will certainly be growing them again next year! This is where I got my seeds from: http://www.rareseeds.com/store/vegetables/ And this the teeny tomato Tess's land race currant tomato (warning, site is addictive. Ever seen blue tomatoes or purple carrots?) I got 9 out of 11 of the spice questions right. The cumin seeds threw me, I was thinking Fennel. I've only seen Cumin ground. And I had no clue what number 3 was. I tried one of those Aerogardens a couple years ago and failed abysmally. Bulk paper cups from Costco? Worked! Paper Cup Garden Raised Garden Sadly, the cover on the raised garden was of limited use. Tiny grasshoppers, praying mantis, lady bugs etc all found their way in. Wretched grasshoppers ate all my carrots as they sprouted. Share this post Link to post
Posted November 25, 2014 If we ever have something that just isn't spicy enough, my mom loves adding a pinch of ground African bird pepper (piri piri) to dishes. I really like that it adds a really good kick without altering the flavor too much like chili powder and others will. I don't really know too much about spices and things. I want to learn a bit more, though. My mom's a much better cook and knows a lot about that sort of stuff so I let her do the experimental mixing. Share this post Link to post
Posted November 25, 2014 Tess's land race currant tomato[/url] (warning, site is addictive. Ever seen blue tomatoes or purple carrots?) I really like that it adds a really good kick without altering the flavor too much like chili powder and others will. Oooh, thanks both of you! Very interesting Share this post Link to post
Posted November 29, 2014 Coco beans? Sounds weird, but they are really more bittery then expected. Had cinnamon chicken last night. The best. Share this post Link to post
Posted November 29, 2014 Coco beans? Sounds weird, but they are really more bittery then expected. cocoa/cacao beans, you mean? I mean, they ARE used for making chocolate, but I'm sure you've seen the varying types of dark chocolate, where they have different percentages of cacao. The higher, the more bitter because they don't have as much sweetening things in them. They're more "pure" chocolate, in a sense. o3o Share this post Link to post
Posted December 4, 2014 (edited) I ate cocoa beans at school. bitter as the pit. Interesting though. Cocoa nibs are what I can get locally. Edited December 4, 2014 by Starscream Share this post Link to post
Posted July 7, 2016 I don't cook and I don't know much about spices. However, there were a several recipes online that were so compelling that I did attempt some experiments in the kitchen. When I didn't have particular spices, I improvised using this chart as reference. (For the cooks out there, what are your comments on the chart? ^^) Before my culinary experiments, I did an inventory of spices at home. The ones I remember that I had were: anise (star), basil, cayenne powder, garlic powder, onion powder, oregano, paprika, rosemary, saffron, and thyme. Of course, there was the usual salt and pepper too. Oh and I really like sesame oil. <3 Share this post Link to post
Posted July 9, 2016 (edited) Some of you may be aware I am recently graduated from a culinary school and I am a chef. I enjoy cooking, but I enjoy flavours and spices. I have been trying to reorganise my spice collection. Yes, I appear to collect spices amongst other things. I think there are only a couple I have yet to use. Herbs and Spices in my hoard are Exotic Spices Allspice, Berries Allspice, ground Amchur, Powder (powdered mango) Anise, Seed, Whole Anise, Star Whole pod Arawan, Seed Cardamon, Green pods Cardamon, black pods Clove, Powder Clove, Whole Corriander, Seed Corriander, Powder Cumin, Seed Cumin, Powder Curry, spice mix Curry, leaves Fenugreek, Seed Mace, Powder Nutmeg, Whole Nutmeg, Powder Turmeric, Powder Vanilla, Whole pods Saffron, Whole Cooking Chemicals Citric Acid Alum Cream of tartar Ammonium Bicarbonate Common Spices Basil, Leaves Fennel, Seed Garlic, powder Ginger, Powder Mint, Leaves Mustard, Powder, yellow Mustard, Seed, Yellow Mustard, Seed, Black Mustard, Seed, Brown Onion, Powder Onion, Seed Oregano, Leaves Parsley, Leaves Rosemary, Leaves Thyme, Leaves Unusual herbs, Spices Juniper, berries Senna, Pods Sumac, Powder Pepper Pepper, Black, whole Pepper, Black, ground Pepper, Mixed, whole Pepper, White, ground Salts Salt, Black, Cyprus, flake Salt, Pink, Himalayan, rock Salt, White, kosher, flake Salt, White, table Salt, White, course sea Salt, White, Pickling Salt, Smoky Hot Peppers and mixes Birds Eye Peppers, whole, dry Cayenne Pepper, Ground Chili, Powder Chili peppers, flake Chipotle Pepper, Powder Ghost peppers, chocolate, whole, dry Ghost Peppers, red, Whole, dry Paprika, Spanish, mild Paprika, smoky, hot Paprika, smoke, hot Piri piri Peppers, whole, dry Trinidad scorpion Peppers, red, whole, dry Trinidad scorpion peppers, yellow, whole, dry Variegated fish peppers, whole, dry Vinegars Malt Vinegar Apple Cider Vinegar White Balsamic Vinegar Red Balsamic Vinegar Red Balsam Vinegar, 18 years aged Red Wine Vinegar White Wine Vinegar Rice Vinegar Vinegar White, Vinegar Vinegar I have used all the spices except the sumac and senna pods. I frequently use them as part of other spice mixes, I find that mixing my own spices results in recipes that I can control the flavours. I also like to collect spices for different forms of cuisine. I enjoy Indian cuisine and Chinese cuisine, so a lot of my spices can be mixed on the fly. I also make my own curry pastes. In order to utilise my spices, I have also collected a variety of mortar and pestles. I use them all, depending on what I want. My knowledge of spices for some reason is greater than my knowledge of herbs. I find spices fascinating and I have whole books dedicated to them. I am intrigued with salts, and I may end up collecting other salt types. there are many varieties and each have a use, much of it is for presentation. I use kosher salt the most in a pinch pot. It dissolves easily and is pretty much pure. Recent additions to my collection are the ghost and scorpion peppers. These are not fully dry yet and are hanging off strings in my kitchen. I also have a yellow pepper, but the name eludes me. I grew it in my garden this summer along with the variegated fish pepper. I also enjoy peppers and I have a high heat tolerance. With that said, I would not dare eat a scorpion pepper. I have tasted the juices and they are incredibly powerful!! I have been known to eat whole Habanero peppers. Spices are a lot of fun. What do you use and why? I had no idea that someone else in the DC Forum shared my passion for cooking, herbs and spices!! I've been cooking since I was 8 years old and was able to persuade the teachers of the culinary classes in boarding school that I was up to the challenge. I grow my own herbs and veggies, with the help of a couple of Aerogardens, once the seedlings are strong enough, I move them in my small (and cheap) greenhouses. I'm quite familiar with your list (I spend an obscene amount of money on Penzey's), but I use also a lot of cilantro leaves, chives, shishito (padron) peppers and my favorite salts are Maldon and Sel Gris! I love Balsamic vinegar (the original one, from Modena) but Sherry Vinegar is something I can't do without. That brings me to something else I MUST use while cooking: Port, Sherry (in particular Amontillado), Marsala, Cognac (or Armagnac) and brandy. ETA: adding my favorite site for seeds, http://www.kitazawaseed.com/ Edited July 9, 2016 by NotBambi Share this post Link to post
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