"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 03-22-2016, 08:11 PM   #31
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
Indian markets are another great source for inexpensive spices.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-23-2016, 07:03 AM   #32
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by medtran49 View Post
If you have any asian markets near you, they usually have bags of cumin seed in pretty good size quantities at a pretty decent price (at least the ones around here)...
Next time my parents go to Denver, I'm hitching a ride, there is a big Asian market there. And I don't drive in Denver...
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-23-2016, 01:24 PM   #33
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
Garlic for sure. I prefer fresh, but Pirate bought a large jar of ready diced garlic in a jar of water. I will use it, but I am not happy about this.

I also buy a mixture of Italian herbs. Rosemary, thyme, oregano, etc. The store I buy it from has the mixture made up exclusively for the store and it has the name of the store on it. I find that it has a good balance. There is no one herb that is over powering the others.

Other than that, it is mostly freshly ground Sea Salt and freshly ground Pepper. I have found that there is a difference in the strength of flavor with the Sea Salt. I have to make sure it has no iodine. I have a thyroid problem and I take meds for it. Doctor's orders. No iodine.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-23-2016, 01:25 PM   #34
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,312
Quote:
Originally Posted by roadfix View Post
Black Pepper
That one is VERY high on my list of must haves too, RF. I love fresh cracked pepper and start to panic when I see I'm getting low on peppercorns.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-23-2016, 01:45 PM   #35
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,046
Quote:
Originally Posted by Addie View Post
Garlic for sure. I prefer fresh, but Pirate bought a large jar of ready diced garlic in a jar of water. I will use it, but I am not happy about this.
I have found it necessary to use minced garlic from a jar most of the time. Our only ready source of bulk garlic is Walmart, and their offering is terrible. Most of the time I can dig though the box and not find a single bulb that is whole, and many have rotten cloves. Half the time it's old enough that it starts sprouting before we've had it for a week. We got better raw garlic on our little island in the Bahamas than we get here.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-23-2016, 02:59 PM   #36
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,888
Quote:
Originally Posted by Cheryl J View Post
That one is VERY high on my list of must haves too, RF. I love fresh cracked pepper and start to panic when I see I'm getting low on peppercorns.
I bought this in November 2014 and still have plenty: Amazon.com : Badia Gourmet Peppercorn Blend, 16-ounces : Grocery & Gourmet Food

I'm pretty loyal to Penzeys, but I a few things are outrageously expensive, including the peppercorns and the vanilla extract. I make my own extract.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 03-23-2016, 03:49 PM   #37
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
Quote:
Originally Posted by RPCookin View Post
I have found it necessary to use minced garlic from a jar most of the time. Our only ready source of bulk garlic is Walmart, and their offering is terrible. Most of the time I can dig though the box and not find a single bulb that is whole, and many have rotten cloves. Half the time it's old enough that it starts sprouting before we've had it for a week. We got better raw garlic on our little island in the Bahamas than we get here.
I have never used it before, so I am somewhat a little apprehensive about it. Have you ever had a problem with the jar of garlic? I am not one for the harshness of raw garlic. I wanted to use it in the mashed potatoes I made last week. But wasn't sure on how to use the garlic in the jar. I do know I wanted it cooked at least somewhat, but how? In the oven? Would it dry out enough Sautee it first? Again the water problem. So far I have only used it for meat.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-23-2016, 03:54 PM   #38
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
Quote:
Originally Posted by Addie View Post
I have never used it before, so I am somewhat a little apprehensive about it. Have you ever had a problem with the jar of garlic? I am not one for the harshness of raw garlic. I wanted to use it in the mashed potatoes I made last week. But wasn't sure on how to use the garlic in the jar. I do know I wanted it cooked at least somewhat, but how? In the oven? Would it dry out enough Sautee it first? Again the water problem. So far I have only used it for meat.
Addie, next time, get the minced garlic in oil. The garlic in water will spatter when you add it to a hot pan with oil to cook it with some onion, etc.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-23-2016, 03:57 PM   #39
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,046
Quote:
Originally Posted by Addie View Post
I have never used it before, so I am somewhat a little apprehensive about it. Have you ever had a problem with the jar of garlic? I am not one for the harshness of raw garlic. I wanted to use it in the mashed potatoes I made last week. But wasn't sure on how to use the garlic in the jar. I do know I wanted it cooked at least somewhat, but how? In the oven? Would it dry out enough Sautee it first? Again the water problem. So far I have only used it for meat.
I use it just as I would if I'd chopped it fresh. Just the other day I added it to some mushrooms that I was sautéing with no problems. What little water was with it cooked away quickly.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-23-2016, 04:02 PM   #40
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
Quote:
Originally Posted by RPCookin View Post
I use it just as I would if I'd chopped it fresh. Just the other day I added it to some mushrooms that I was sautéing with no problems. What little water was with it cooked away quickly.
Thanks RP. I have a child's play strainer. (my kitchen helper grandchild) I could put the garlic in that to drain before I add it to the pan.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.