Text 14846, 92 rader
Skriven 2007-05-01 00:51:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Staples
===================
 -=> On 04-30-07  18:21,  Dave Sacerdote <=-
 -=> spoke to Sean Dennis about Staples <=-

 DSac> I like Jim's list, and it's very similar to mine, so until I

   I don't have much to add to either -- but reading your message does
   prompt a few comments from me.

 DSac> hear from you about your preferences, I'll riff off of his with
 DSac> my own amplifications and suggestions.
 DSac>
 -> a good variety of spices and herbs

 DSac> Yes.  As you cook more and learn what you like, you'll find that you
 DSac> use some more than others.  Get smaller jars of the ones you only
 DSac> use occasionally, and buy in bulk those that you use all the time.

   Long time ago, we bought a Spice Islands spice rack, full of 24 spice
   jars.   Some of those jars turned into brick before ever being used
   -- but on the whole, it was a good buy.  Now we do as you say, bulk
   for many things commonly used and smaller jars for things which are
   not that common (or have shorter shelf life).

 DSac> For me, the bulk packs are thyme, cumin, bayleaves, peppercorns, and
 DSac> paprika.  Some things - parsely, basil, sage, celery leaf -  I buy and
 DSac> use fresh, but keep small amounts of dried on hand just in case I run
 DSac> out.
 
   There is a world of difference between fresh spices and dried ones.
   In our case, we notice this the most in basil.  We also notice that
   it has gotten more expensive the past few years.   Used to be that
   the Korean market sold a large bunch for a dollar or two.   Now it is
   a very small bunch for more money.   We're going to try again to grow
   it -- but sun is a problem at our house because of the shade trees.
 
 -> jar full of dried lemon and orange peels

 DSac> Same here, but I also have grapefruit peels because I eat a grapefruit
 DSac> a day in  season but not so many oranges.  Grapefruit and orange peel
 DSac> are nearly indistinguishable after drying.

   This is one spice that we rarely use.   In fact it was one of the
   original Spice Island jars that had turned into a brick.
 
 DSac> I buy this in bulk.  I buy smaller amounts of the more flavorful
 DSac> and expensive "fruitata" olive oil, which as pulp in it and is
 DSac> quite excellent as a dip for bread, or on salads.

  Interesting -- I was not aware of olive oil with pulp in it.   We like
  orange juice with the pulp -- why not olive oil?   Often with Italian
  dinners such as pasta, we do the olive oil dip for bread (oil with
  spices).   I'd imagine that sort of oil would be even better.
 
 DSac> I buy  plain, cheap "vegetable oil" at the bulk store for 3.99/gallon
 DSac> and peanut oil at the Asian market for $5/gallon.  I also have a

   Peanut oil has gotten a lot harder to find at a reasonable price than
   it was 10+ years ago. We used to use it for everything, and buy it in
   moderate sized jugs (quart to 1/2 gallon) at BJ's or Sam's.   BJs now
   only carries a restaurant size (4-5 gallon?) which would go rancid on
   us before we used it all. I think that now only the Asian markets
   carry it in a size Gail wants to buy -- and even there it is more
   expensive than it used to be.

 
 DSac> Cold breakfast cereals, not many with sugar any more. Oatmeal.
 DSac> Granola because Lynn eats it.  No other "porridges" because they
 DSac> are vomitous masses.

  We tend to have cereal at home as a first meal.   Neither of us likes
  any of the types with heavy sugar content (e.g. Kid's cereals) nor
  adds sugar to our cereal.   I tend to put a hand full of raisins on
  mine -- little fruit sugar.
 
 -> nuts: pecans, walnuts, filberts, almonds, cashews, peanuts

 DSac> Ditto.  No pecans, though - they go rancid too quickly. I buy
 DSac> these at need as well.

  We freeze nuts (pecans and walnuts).   There is a natural market
  nearby that carries very fresh nuts also.

                               Dale Shipp
                  fido_261_1466 (at) comcast (dot) net
                              (1:261/1466)


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