are all Spice Island brand spices use msg etc?
jeanwedding. zone 6
5 years ago
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Comments (22)
daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)
5 years agolast modified: 5 years agoflowergirl70ks
5 years agoRelated Discussions
Spices and Heirloom Veggies: My Trip Report
Comments (9)Beth, I made pickles first and then I finished dehydrating my tomatoes from yesterday and then I finished my yellow tomato sauce and THEN I made one batch of Multi-purpose Seasoned Tomato Sauce. By the time I finished it was around 2 p.m. and we hopped in the car and sped down to the Southlake Central Market to check out their produce selection. I was a little disappointed. They didn't have nearly as many heirloom winter squashes, pumpkins and gourds nor did they have as many heirloom tomatoes. However, they did have pickling cucumbers, so I bought another 5 lbs. Since I made bread-and-butter pickles today, I'll make dills tomorrow. Best of all, my own pickling cukes are about to reach pickling size, so I'll be able to make stacker-type pickles about Friday or Saturday. We also picked up a 10-grain store bakery bread that we like and a few other veggies. Then, it was off to Green Sprouts Farmer's Market a couple of miles up the road. It really is just a smaller, more affordable version of Whole Foods or Central Market, but I mean really, really, really smaller and not much selection. They had some great prices on produce, but a lot of their produce was overripe and I didn't purchase anything there. But, I did get visiting those two stores out of my system. The next time I want to go to Central Market, I'll go to Fort Worth because it has a better selection by far. I don't know this for a fact, but it seems bigger than the one in Southlake. It might be that the Fort Worth store has more autumn pumpkins and winter squash outside because they have a big covered patio type thing in front of the store where they often have musicians and cookouts when the weather is good, and I didn't see anything like that at the Southlake store. The only advantage the Southlake store has over Fort Worth is that Tim can stop by it on his way to work at DFW Airport if there's something I "need". I got home in time to spend an hour in the garden while my sweet DH grilled chicken and sausage and made dinner. I had used up all my tomatoes today making the multi-purpose tomato sauce, but I got to pick another 6 tonight, so I'm OK. Moni, I think Tulsa might have a Whole Foods or Wild Oats which are sort of similar to Central Market but more heavily focused on organics and less focused on gourmet-type fare, although there is a lot of gourmet type stuff, especially if you like artisan cheeses and breads. I'll do some research and see what I can find out about Edmond-OKC-Tulsa. Surely something in that area has a 'health food store' with a good selection. I have found they usually have the best produce in terms of variety and selection. Today I was looking at all the fingerling potatoes (six or eight varieties) at Central Market and making a mental note to buy some in December to sprout for spring planting. Two road trips in two days. I've got to stay home and weed and mow for the rest of the week or the yard and garden will be a jungle. Jan, I'll link Pendery's below. The web site is great, but if you're ever in the Fort Worth-Dallas area, you have to visit the store for the sheer pleasure of inhaling all the lovely aromas of the many spices and herbs. Don't miss their chili mixes. They are great and come in many combinations. I love that Pickling Spice and Italian Seasoning Mixes too---they look like real spices and herbs, not just ground-up powders. Dawn Here is a link that might be useful: Pendery's Spices...See MoreHelp me showcase my spices!
Comments (16)Here is my almond saffron drink cooler recipe. It is an easy going recipe.. play with the quantities to see what works for you. Enjoy! I use Ultra pasteurized organic milk as it has longer shelf life. Almond Saffron Cooler Whole almonds with skin - 1cup Cashew - optional. You can add up to 1/4 cup Sugar - 1 cup ( use less or more as you desire) Saffron - a good sized pinch. Let your taste buds guide you Cardamom powder - a good sized pinch Nice carrots peeled or baby carrots - 1 cup Milk - 1/2 gallon.. You can use more to dilute. Boil water, drop in the almonds and turn off heat. Keep covered for several hours. The hot water will make easy to slip the skins off. Soak cashews in some water as well. Peel the almond skins.. It should slip off if you pinch it. Steam the carrots. Soak the saffron threads in a tbsp of milk. Grind the almonds, carrots, and cashews to a smooth paste. I use a food processor or blender and use some milk for the liquid. Test with fingers to check if it is smooth. Once it is a smooth paste, add the sugar, the cardamom and the saffron and blend it all together. Mix this paste into the milk to bring the drink together. Taste along the way to adjust for sweetness or thickness. I usually add ice to dilute and cool the drink. Enjoy. Should last in the fridge for a couple of days. If I am making for a picnic or BBQ,, I will sometimes make and pour back into the milk carton or gallon jug. Easier to dispense and clean up is just a toss....See MoreSpice mixes
Comments (19)A friend gave me a boxed set of four Penzeys spice mixes--the Tuscan Sunset, Sunny Spain, Mural of Flavor, and Bavarian. I must say I didn't like the Sunny Spain--too heavy on the lemon peel for my taste and also had some kind of chemical aftertaste, so I dunno, maybe I got a bad jar. I mixed it with some garlic salt seasoning someone gave me in order to use it up. I loved the Tuscan Sunset and of course the Mural of Flavor. I still have the Bavarian seasoning. It's not bad, but mostly a meat/pork or potatoes thing, neither of which we eat very much. Maybe I should give that to my mom, since that's about all my dad does eat, other than bread! I used to use the Penzeys pasta blend as my go-to Italian mix but right now I'm just using McCormick that we got at the grocery store. And I forgot about Penzeys sandwich sprinkle. That was my go-to "dash" seasoning until I started getting Mrs. Dash Garlic and Herb. Funny, I seemed to use the sandwich sprinkle on everything BUT sandwiches! I don't order from Penzeys as much anymore, they have switched to a new small glass jar, which is great for the environment since it is recyclable, but it doesn't fit in my spice rack! So I save the old plastic jars and just buy the bulk spices to fill them up again. I might be willing to do another order one of these days though, when I start running out of my favorites. Oh Jessy I forgot to mention that Tajin seasoning you gave me, it is the bomb! It's my secret chili weapon! Would probably be good in Thai and Indian too, to give it a kick. And I do use and love the Aleppo pepper. I like Aleppo and cayenne for my chili heat. I can't get into the chipotle, it's taking me forever to use up my little jar. Same with the hot hungarian paprika, it is too acrid for my taste. A friend gifted me with some mild paprika direct from her trip to Hungary, that is great! Who'd a thunk it, paprika with flavor! I'm going to have to look into some of the jarred curries for Thai and Indian. A friend gave me a jar of thai red curry paste, it's not suppoed to be firey hot, we'll see. I'm trying to pare down my condiment shelf in the fridge, it is over the top! I have some cilantro chutney I got but it is super hot so it is taking me forever to use that up too, since I just use a tiny dab in things. Same goes for the jar of black bean sauce. And I seem to have an inordinate amount of caramel sauce, but that's another story . . ....See MoreBase spice pullout vs. spice drawer
Comments (13)It seems to me that you answered your own question -- maybe you just didn't realize it. I have a drawer and absolutely love how it works for me. It is the best spice storage and organization I've ever had. The pullouts weren't working well in our planning and I realized that they would be limiting in terms of either being too small for some things or too deep so that you had to pull things out to get to things in the middle. And then there was the bending down factor. I'm sold on the drawer and don't see me storing spices any other way in the future -- even if it didn't add a prep sink, but I love having that now too. What was the question? ;-)...See Moregardengal48 (PNW Z8/9)
5 years agolast modified: 5 years agofloral_uk z.8/9 SW UK
5 years agodaninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)
5 years agolast modified: 5 years agolgteacher
5 years agodigdirt2
5 years agofloral_uk z.8/9 SW UK
5 years agolast modified: 5 years agojeanwedding. zone 6
5 years agolast modified: 5 years agofloral_uk z.8/9 SW UK
5 years agolast modified: 5 years agogardengal48 (PNW Z8/9)
5 years agolast modified: 5 years agoLoneJack Zn 6a, KC
5 years agogardengal48 (PNW Z8/9)
5 years agojeanwedding. zone 6
5 years agodaninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)
5 years agolast modified: 5 years agoLoneJack Zn 6a, KC
5 years agoLoneJack Zn 6a, KC
5 years ago
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daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)