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Old 01-11-2008, 04:17 PM   #11
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Definitely cayenne. I don't know if anyone's seen this, but mccormick has an analyzer on their website to tell you how fresh your spices are. Also, if your mccormick spices are from Baltimore they are over 15 years old. Yikes!
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Old 01-11-2008, 05:28 PM   #12
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I would have thought cumin would be in there...unless the "pure" chili powder has some in it...but would it be pure then?
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Old 01-12-2008, 11:02 AM   #13
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Good Paprika, smokey, yummy. I reccomend it.
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Old 01-17-2008, 03:02 PM   #14
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Nice list. Me and my fiance were thinking about getting some sort of spice rack, but had no idea where to start. We have been cooking a lot more and have got to the point where what we make is simple and good.. but needs more... something.
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Old 02-28-2008, 12:18 AM   #15
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I have everything except the pure chile powder and don't plan to get it.
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Old 02-28-2008, 12:41 AM   #16
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He missed two of my absolute pantry essentials -- oregano and Lea&Perrins. Yes, I am picky about my brand of Worcestershire.
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Old 02-28-2008, 01:15 AM   #17
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Quote:
Originally Posted by CanadianMeg View Post
He missed two of my absolute pantry essentials -- oregano and Lea&Perrins. Yes, I am picky about my brand of Worcestershire.
That's the only brand I buy too.

Barbara
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Old 02-28-2008, 08:14 PM   #18
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Well got all of that...

I have started using a new mix I have come up with on almost any meat..

It's a combination of Emeril's original essence and The Spice Hunter's all Purpose Chef's shake.

Chef's shake has:
dried Onion, black pepper, garlic, carrots, orange peel, tomato, celery seed, cayenne, parsley, basil, marjoram, bay leaf, lemon oil, lemon juice powder, oregano, thyme, citric acid, savory, rosemary, cumin, mustard, coriander
Spices, seasonings, soups, cereals, mixes, pastas, and rice | The Spice Hunter

Of course Emeril's is
salt, paprika, black pepper, garlic, onion powder, Spices??

Together they make a great seasoning....I know some of the stuff is doubled, but the Chef's shake is much more course with larger pieces of dehydrated items.
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Old 02-29-2008, 08:15 PM   #19
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Hi All,
What an interesting thread. Living in the UK I`ve not seen the programme, but from what I gather the resident chef had to give a list of spicy pantry essentials. Who restricted him to 17 items? I`m not quite sure but I`m also sure that, for me the cupboard esentials cannot be done in just 17 items.


So to add to the list on the web site given by the first poster I would add, and in no particular order,
* Tabasco
* Sweet Chilli sauce
* Worcestershire sauce
* Angostura bitters for spag bol. - just a dash!
* Soy sauce - light and dark
* smooth Dijon mustard
* Tomato Ketchup
* Brown sauce (H***zee)
* tube of tomato purée
* canned tomatoes
* passata
* cumin
* allspice
* coriander seeds for rollmops/soused herrings (I live in Scotland)
* curry powder
* curry paste
* smoked paprika
* chille flakes
* saffron
* star anise
* chinese 5 spice powder
* bayleaves - can`t make a decent white sauce without them IMHO
* dried mushrooms - maybe not spicy esential but still essential!
* rice - long grain, arborio/canarole and rice flour (for Shortbread)
* dried yeast
* icing sugar - for glacé icing
* caster sugar - for creamed cakes

There are 2 items which I would remove from the list, namely garlic powder and onion powder. This is a personal view. I prefer to use fresh garlic and onions and failing this I would cook something else.

I could add a few other items - what about couscous or a bottle of Sicilian lemon juice in the fridge.

Okay, I admit I would find it extraordinarily difficult to restrict myself to 17, 20, 25 or even 30.

Regards,
Archiduc
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