Refilling small spice jars
lpinkmountain
9 years ago
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malna
9 years agoruthanna_gw
9 years agoRelated Discussions
How Do You Organize Your Spices???
Comments (42)I keep most of my good spices on three little shelves inside the door of my freezer. Onr shelf has 7 spices that I ALWAYS use when I'm cooking Italian - thyme, oregano, sage, fennel seed, savory, marjoram, rosemary. I just used them tonight. Yanked them all out, took 1 tsp of each and added to the pot and put them back on the same shelf. I made indian curry for lunch. I just started this new little shelf - has curry, garam masala, mustard seeds, cardomom pods, cumin, coriander, cloves and cinnamon. (still need to buy asafoetida.) Numbers are marked on each label since it is not so easy as 1 tsp each. Guess I need to start a "Mexican". May use some of the duplicates. Yes, I have duplicates. I have bottled up in a ziplock bag and stored at the back of the fridge. I have a standard spice cabinet where I keep cheaper spices such as Adams or McCormic. Not too many of these. The ones I freeze are all organic with no preservatives....See MoreSpice Rack Challenge - Fennel
Comments (15)this spice mix is very good and flavorful and we love it on pork or chicken. Fennel Spice Michael Chiarello This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant. Ingredients (Makes about 1-1/4 cups) 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Directions Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Grilled Chicken with Grilled Mushroom Vinaigrette This makes a delicious, easy, one-dish supper. You can use whatever wild mushroom you like, or try dried mushrooms when mushroom season is over. And if you don't want to light the grill, this can be done on the stovetop or under the broiler. Ingredients (Serves 4) 4 thick slices bread, cut from a good, crusty loaf Extra virgin olive oil for brushing on bread, plus 1/2 to 3/4 cup Salt and freshly ground pepper 4 boneless chicken breast halves, skin on About 2 tablespoons Fennel Spice (see basics recipes) 1 pound mixed fresh mushrooms such as shiitake, morel, chanterelle, and domestic 2 teaspoons finely chopped fresh thyme 1 tablespoon minced garlic 1 tablespoon minced shallot 2 tablespoons sherry vinegar 2 tablespoons finely chopped fresh flat-leaf parsley Directions Brush the bread on both sides with olive oil and season with salt and pepper. Place on a baking sheet and set aside. Coat the chicken well with the Fennel Spice and set aside until ready to cook. Prepare the grill and place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes. Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 5 minutes. As the mushrooms are done, return them to the marinade in the bowl. Let cool, finely chop, and return to the marinade. Add the shallot, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper to taste, to the mushrooms. Toss well and add the remaining 1/4 cup olive oil, if necessary, for balance. Toss well again. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then returned to room temperature before serving.) When the coals have burned down to a medium fire, place the chicken, skin side down, on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate. Place a grilled bread slice on each of 4 plates. Slice the chicken breasts crosswise and arrange on top of the bread. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms over and alongside the chicken. and some notes from forum friends--i just love the salad and bought fresh mushrooms and a bubl of fennel last night so we could have it this weekend: Dances I first tried it raw in a salad vinagrette. Very good, surprizingly pleasant. The licorice is more in the aroma than the flavour, and the texture is not crisp but more fibery but not unpleasant. I ate it in salad for the whole week, I couldn't get enough of it. A grating of fresh parmesan cheese, and wowee! Then I decided to try some sauteed with garlic. I sliced a garlic clove and sliced the fennel. Added it to a bit of melted margarine on low heat, grind of salt and pepper. I sauteed until the fennel was tender and the garlic browned but not burned. If you want a taste sensation so complex and wonderful it almost makes you faint, take a bit of garlic and a bit of fennel on your fork. Gracious! Not so licorice when cooked, I can't even explain the savory flavour. It's like tasting every single fall vegetable at the same time along with celery and garlic and onion. I am DEFINITELY going to add this to my next roasting pan! Well, at least the next roast I don't want DH and DD to eat ;). Dances, my first experiences eating fresh fennel was similar--I couldn't get enough! I will try your sauted fennel with garlic. I made Alice Waters' (Chez Panisse) simple recipe for Shaved Fennel, Mushroom, and Parmesan Salad (see link below). I ate almost the entire salad. Only difference is I sauteed the mushrooms as I don't like them raw. Basically, the recipe/method is: 1. Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. 2. Assemble the salad in layers on a large platter or on individual salad plates. 3. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with fruity olive oil, salt and pepper. 4. Then make a layer of the mushrooms, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with olive oil, salt and pepper. 5. Grate or cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the salad. Drizzle with olive oil. Serve immediately. * Other options are artichokes and balsamic vinegar. MQ...See MoreDo you sniff your spices and herbs?
Comments (13)I can't say I've never sniffed them, but I do look at them and the label each time they are used. Many of my dried herbs are from my garden, so I check to see if the color has faded (a sign they may need replenished) and the date they were dried, but I don't sniff them each time the container is used. For herbs from my garden, I find the first of the season, as soon as the herbs start to develop in the late winter/early spring, is the best time to harvest them for drying, so many of mine are nearly a year old now. I save the end of the growing season herbs for making herbed vinegars and some I dry and use as teas. And when I have large amounts of them dried, I freeze the bulk amount in vacuum-sealed bags and keep a user-friendly amount in a shaker in the pantry. Penzeys say spices have a much longer shelf-life than the generally touted 6-12-months, especially if you store them in a cool, dark, area, rather than where it's hot. Mine are in a cool, dark pantry, not next to or on top of the stove. And as Penzeys also point out, the intensity of the flavors may diminish over time, and you may need to use more the older they are, but they certainly don't need to be replenished each month!!! Especially the hard seeds like whole nutmegs, allspice, nigella, peppercorns, whole cloves, mustard seed, coriander, etc., which I grind fresh, as needed. Commercial herb blends (Mrs. Dash, Spike, McCormick Salad Supreme, etc.), I'll use, or replace, every year or two. The folks at McCormick offer “to toss or not to toss” guidelines that are more generous as well: •Ground spices (nutmeg, cinnamon, turmeric): 2 to 3 years •Herbs (basil, oregano, parsley): 1 to 3 years •Seasoning blends: 1 to 2 years •Whole spices (cloves, peppercorns, cinnamon sticks): 4 years •Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years) •Extracts: 4 years (except for vanilla, which will last forever) -Grainlady...See MoreToday I Was Refilling My Detergent Containers
Comments (12)Update: washed my bath towels lastnight with Sunlight, 1 oz Sodium percarbonate, and STPP, water temp 132 deg f....I used Downy Free and after drying I put some lemon essential oil on an old clean cloth and tumbled No Heat for 10 minutes. The towels are still white lol..they look and feel soft and fluffy. They smell like fresh crisp lemon. So this worked nicely at least on towels that had no tattle tale grey. This morning I washed a load of jeans; water temp 125deg f..with Sears Plus Powder and STPP.....in the rinse I added just about 2 Tablespoons Members Mark FS. Again the jeans are clean and smell fresh with just the right amount of softness, I don't like overly softened jeans. Currently I have black jeans that hubs wears to work, (retired but works) he works at a auto parts so often gets grease and oil on his clothes, I did a warmish-more cool prewash with Sears powder. Now they are washing, water temp about 130 and I used Tandil Premium detergent liquid, and STPP. They just started agitation so it will be awhile. Stay tuned LOL...See Moreteresa_nc7
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