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Cooking with Herbs and Spices
December 6, 2009
10:39 am
N.E. Ohio
Forum Posts: 4921
Member Since:
February 10, 2009
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Here’s just a few that I wouldn’t want to try to do without anymore.

Tarragon   I’ve learned I must have this one!  Use in bean dishes (that aren’t frankly Mexican), many cream dishes, scrambled eggs and chicken of course, and fish too.  The most surprising is in braised beef dishes or stews, I dumped it in once by accident thinking I’d grabbed the thyme, an OOPs that turned into a WOW.  It’s rather dominant so start slow with it!

Jalapeno Powder.   This CAN bring heat to a recipe, but if used sparingly can really just ‘brighten’ vegetables, marinades, sauces, dressings etc.  It can add heat if more is used too, mix with salt to sprinkle on homemade tortilla chips!  Use in salsas and dips… again use sparingly and let the dip meld before adding more.

Roasted Garlic Granules  I found this first in Charleston WV of all places when my brother lived there.  For you guys near Charleston, you probably already know about The Purple Onion in the Capital Market.  Somewhat high priced, but still much cheaper than the little spice jars in grocery stores!   Anyway, this is MUCH superior to plain old garlic powder and I recently found directions to make this at home, and have found it on line at spice sellers too since THAT source dried up for me.  (the purple onion folks are not good at customer service via telephone or phone orders, sad to say)

Rosemary  I just love rosemary.  Any recipe that calls for rosemary gets a second look from me.  I’m going to try to make Rosemary Grandmother Bread soon, rosemary chicken, rosemary butter, rosemary yogurt cheese, rosemary sachets…  I did say I love rosemary didn’t I?

And for just plain ease of use:

Jane’s Crazy Mixed Up Salt  It’s just darn handy to have around!

Located in N.E. Ohio

December 6, 2009
11:12 am
Hart, MI
Forum Posts: 7942
Member Since:
October 17, 2008
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I grew my first herb garden this year (well the first that actually grew and didn't die!) and I'm now learning that cooking with all the different herbs are just wonderful!!!!  I've always just used pepper, garlic powder, onion powder.  Yes, I know, VERY BORING!!!!

BG, what's Jane's Crazy Mixed Up Salt?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

December 6, 2009
11:19 am
Forum Posts: 8497
Member Since:
December 28, 2008
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Have a few as well.

Basil  Have been growing it and loving it fresh during the summer for many years, but have only really come to enjoy the dried variety in the past couple of winters.  A little added to potato soup, for instance, gives the soup a hint of something not quite distinguishable, but very yummy.

Parsley  One of those things that has grown from a cute garnish on a restaurant plate to being an important addition to many dishes.  It adds some visual interest without overpowering flavor.  Fresh in salsas and the like.  Dried is fine in baked and roasted foods.

Thyme  Have been adding it, particualry lemon thyme, to many dishes, especially roasted meats.  We grow our own.  It is in a secluded enough corner of the garden that we use the fresh all year around.

Cracked Pepper  Have grown accustomed to adding the multi-colored fresh cracked pepper to everything that calls for black pepper.  Have found a couple of really good deals on it and have a good quantity on the shelf.

On a side note on storing herbs:  I have had very good luck in keeping perfectly usable herbs for long periods of time IF they are stored in a dark, dry cabinet.  A much as I like looking at them on an open shelf, they deteriorate so quickly when stored that way that all ours herbs and spices are now hidden from view. 

Anulos qui animum ostendunt omnes gestemus!

December 6, 2009
11:34 am
N.E. Ohio
Forum Posts: 4921
Member Since:
February 10, 2009
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Jane's Krazy Mixed Up Salt is an off the shelf seasoning mix… usually in the spice aisle below the standard spice jars etc. (it's krazy not crazy, darn my good spelling!)

I looked on the shaker and they have a web site so here it is.; It's nothing fancy, but just a good standby.

Located in N.E. Ohio

December 6, 2009
11:56 am
Big Chicken
Forum Posts: 40
Member Since:
November 22, 2009
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I LOVE rosemary too.  And its great in biscuts. (buttermilk)  

I'll have to try adding tarragon to something.  It just sits in my cabinet doing nothing right now.   

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