Text 14896, 60 rader
Skriven 2007-05-01 12:22:28 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Staples
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DSh> Long time ago, we bought a Spice Islands spice rack, full 
DSh> of 24 spice jars.   Some of those jars turned into brick 
DSh> before ever being used -- but on the whole, it was a good 
DSh> buy.  Now we do as you say, bulk for many things commonly 
DSh> used and smaller jars for things which are not that common 
DSh> (or have shorter shelf life).

For most dried herbs/spices, I highly recommend buying the small
jars at the dollar store.  In most cases, there is no difference
between the dollar jars there and the three-dollar-or-more small
jars in the supermarket.

An exception to this is paprika, IMO.  I never EVER buy generic
paprika, only the good stuff (either the Pride of Szeged brand
available in most supermarkets, or other excellent brands
available at the Russian store.)  Cheap paprika is good for
coloring stuff red, but it mostly tastes like dust.

DSh> There is a world of difference between fresh spices and 
DSh> dried ones.

True, but the herbs you dry yourself are an order of magnitude
better than store-bought dried herbs.  One of my most-used
kitchen appliances is my dehydrator.  During the growing season,
though, I just tie bundles of fresh herbs by the stem and hang 
them to dry.

DSh> . . . [W]e rarely use [citrus peel].   In fact it was one 
DSh> of the original Spice Island jars that had turned into a brick.

IIRC, the Spice Island varieties are tiny little dried bitties, 
yes?  Not very useful.  I dry huge chunks of peel which have had
the nasty white pulp removed.  Then I break off bits as needed.
For general flavoring, you can grate some into dust and add it.

But here's an idea:  If you use pickling spice to improve the water
for boils (corned beef, crab, shrimp, etc.) add a few chunks of the
dried citrus peel to the water when you put in the pickling spice.
Very flavorful and wakes up the other flavors in the spice (such
as the coriander seed.)

DSh> Interesting -- I was not aware of olive oil with pulp in it.   

Look for EVOO (that's Extra Virgin Olive Oil) with very heavy
green clouding.  That's the "pulp."  Got a Wegman's near you?
I bought some at the big Weggies near Burt 2 summers ago that
was imported from Spain & it was the nazz.  It had a sweetish,
floral, very olivial aroma.

DSh> Peanut oil has gotten a lot harder to find at a reasonable 
DSh> price than it was 10+ years ago. We used to use it for 
DSh> everything. . .

I use peanut oil for high-heat frying, but not for too much
else because peanut flavor in everything gets monotonous.

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