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Old 03-25-2016, 12:45 AM   #51
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Originally Posted by PrincessFiona60 View Post
I put whole coriander in my peppercorn blend...YUM!
I keep whole coriander in one of my empty TJ's griners, and also another with Porcini mushrooms.
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Old 03-25-2016, 02:35 AM   #52
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Originally Posted by GotGarlic View Post
The rule of thumb is that one clove is about a teaspoon minced.
Really? Then I've been putting in way less garlic than I thought. Hey! That means I can start adding more garlic! Yes!
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Old 03-25-2016, 08:31 AM   #53
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Originally Posted by Kayelle View Post
I keep whole coriander in one of my empty TJ's griners, and also another with Porcini mushrooms.
I had to make Mom a batch of my peppercorn blend...after she used mine she just had to have it for her eggs.

I have porcini in a grinder, too...I'm sure I got the idea from you.
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Old 03-25-2016, 11:28 AM   #54
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Originally Posted by Andy M. View Post
Addie, you have to be careful with storing garlic in oil. It's a great place to grow botulism! I'd stick with the store bought stuff.
Andy, I use garlic up so fast that it doesn't have a chance to grow anything. I must use a whole bulb a week at least. And I keep it in the coldest part of my fridge.
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Old 03-25-2016, 01:31 PM   #55
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Originally Posted by Addie View Post
Andy, I use garlic up so fast that it doesn't have a chance to grow anything. I must use a whole bulb a week at least. And I keep it in the coldest part of my fridge.
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You know Andy, I usually chop or slice a whole head of garlic and put it in olive oil. It only sits in the oil for no longer than a week or two and then it is time to do the next head. We use a lot of garlic in this house. And I do keep it in the fridge. But I haven't been doing it lately and Pirate decided to save me some work. So he bought the jar.
A week is too long. Two weeks is way too long.
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Old 03-25-2016, 06:02 PM   #56
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Well, Addie, if we don't see you showing up on DC anymore, I guess we'll just figure that the garlic got ya.

Addie, I think you should just use that jarred garlic and thank Pirate for possibly saving your life.
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Old 03-25-2016, 06:05 PM   #57
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Next time you're at Trader Joe's, check out the rainbow pepper in the grinder. Excellent, in a reusable grinder for $2.00
I'll definitely do that. Added to my ever-growing list! Thanks, Kay.


I also like the ideas of the additives to ground pepper that some of you mentioned. I need to check out the dried porcini - sounds like something I would love.
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Old 03-26-2016, 08:06 AM   #58
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I'll definitely do that. Added to my ever-growing list! Thanks, Kay.


I also like the ideas of the additives to ground pepper that some of you mentioned. I need to check out the dried porcini - sounds like something I would love.
Ground, dried porcini adds that extra kick to many dishes, especially those focused on mushrooms.
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Old 03-26-2016, 02:57 PM   #59
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I ground a package of dried porcini to powder in my mini food processor. I keep it in a Tupperware midge stored in the fridge. I use a pinch or two in anything I want to kick up or enhance. Like in pilaf, mushroom soup, and meat loaf. So many more dishes also. Ground last a long time also.
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Old 03-27-2016, 09:02 PM   #60
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How yummy - dried, ground porcini mushrooms! I'm definitely going to be giving that a try!!
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