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GRAVITYFIGHTING Posts: 3,376
4/2/18 3:04 P

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My favs are almost any type of spice if fresh - dill is yummy when added to salads or roasted vegies, thyme, sage and rosemary are really good with chicken dishes of almost any type. I just chop up the fresh herbs (or grind if dried) and add them right into whatever I am cooking by sprinkling and then mixing in - YUM!

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3/14/18 8:25 P

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I think your right, since it has not been cooked like it should be.



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3/14/18 7:26 A

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I've never tried the veggie broth on a salad. My sense is that it might be gritty but I don't know.

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3/14/18 2:23 A

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Sorry you are having a problem with the cocoa and coffee. I do not use a lot of cocoa, only a pinch of it in my coffee grinds. The Frontier you mentioned, can that be used in a salad or on a salad. Sounds like it would make a great rub for meats. Thanks for the tip. I have never heard of Frontier, but will look it up.



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3/13/18 7:03 A

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I have another ingredient that's not really a spice -- it's a mixture of dried vegetables ground finely enough to make vegetable broth. I'm pretty sure it's Frontier brand, but I buy it at a bulk section, so I'm not positive.

I use this on roasted vegetables to add to the flavor and browning.

I use it as a zero carb coating for pork chops.

Someday I'll use it as a broth.

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3/13/18 6:59 A

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Tried this method this morning. I use an aeropress and the cocoa is too fine and clogs the filter. Will have to try it as a pour over.

Edited by: HAWKTHREE at: 3/13/2018 (07:00)
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3/11/18 6:14 P

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put the cocoa in the coffee grinds before brewing. I also put cinnamon and nutmeg in my grinds, just not all at the same time



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3/11/18 10:16 A

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I wish I could figure out how to successfully brew plain cocoa with my coffee. It kind of just goes to the bottom of the cup.

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3/10/18 6:49 P

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Thank you all so much for all the information. I myself love warm and hot foods, so curry sounds like something I may want to cook with, I always have red pepper on hand for any Italian dishes I may be eating.
For those of you who drink coffee, I put a small amount of cinnamon in my coffee grinds before brewing and sometimes I will also make coffee and put nutmeg in to help with the bitterness, just not both at the same time. Now, thanks to all of you, I know how to use spices and herbs to cook!



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URBANREDNEK Posts: 1,289
3/9/18 2:46 P

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I generally have a basic mix of dried spices on hand (cinnamon, nutmeg, allspice, ginger, cardamom, coriander, fennel, ginger, caraway, cloves, sage, tarragon, thyme, rosemary, oregano, cumin, turmeric, paprika, basil, garlic, dill, etc.). I am allergic to peppers of all kinds, so none of those!

I most often use a mix of cinnamon / nutmeg / allspice / ginger / cardamom / cloves for sweet baking --- and employ the same mix in some savoury sauces or stir-fry. Tarragon and thyme get used a lot in soups and stews, and basil / sage / rosemary are my go-to for poultry or pork.

Honestly, when I'm putting together a meal, I quite often stand in my pantry and "use my nose" --- taking a sniff of a spice to see whether it fits in with the flavour / aroma profile that I have in my head!

A good thing to keep in mind is that dried spices and herbs are more potent than fresh, so you need to use less. Also, dried spices should usually be added at the beginning of a longer cooking process (soups, stews, sauces), while fresh herbs are best added at the end.

Along with herbs and spices, a mix of different oils (toasted sesame, walnut, avocado, etc.) and different vinegar (malt, balsamic, red wine, white wine, apple cider, etc.) can go a long way in creating a dish. A simple saute of onions and mushrooms done in butter can become totally different when done in toasted sesame oil, and can be different again when the pan is deglazed with some red wine vinegar!

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3/9/18 1:14 P

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Try your favorite herbs fresh. You will be amazed what flavor that can impart. Curry is actually a blend of spices that vary from region to region, dish to dish and even household to household. Spice Island used to make a nice generic curry powder. Start with a small amount and increase until you are pleased.

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3/8/18 7:33 A

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My mom used curry when I was a child, thanks ! I am going to have to start using it myself now



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3/8/18 7:10 A

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If you have international markets available (frequently just called asian markets here), look for a small tin of red or green curry. If they don't have English on the shelves, the translation is usually on the stickers below the products.

Find some ground lamb (or chunks of it), brown it, add a small bit of the curry, stir in yogurt a little bit at a time. Cover and simmer for a couple of hours.

If you really like spicy foods, more curry!

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There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.


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3/7/18 7:53 P

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Thank you for the tips.



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3/7/18 5:03 P

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I think Penzey's makes a wonderful assortment and they seem fresh than our typical grocery store. I like their Lemon Pepper on fish; their Northwood Seasoning on baked pork chops.

At Christmas I like to make mulled wine with cardamon, cinnamon, grated nutmeg.

I like to soak a bed of bay leaves in brandy (they have to be in a flame proof dish), put grilled bockwurst on the bed of leaves and then set it aflame.

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There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.


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3/7/18 8:27 A

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Learning to cook with them, wondering what everyones favorites are and how you use them



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