Well, I have everything he suggests. I use canning and pickling salt instead of Kosher. I don't have whole nutmeg. Hardly ever use it, unless I'm eating oatmeal, or baking. I have paprika, but I'm not sure if it's Spanish or not. Probably not. I'm currently out of honey, need to get more, but PeppA doesn't like me keeping honey around, as I'll use it to sweeten my coffee, and she can't handle the smell of coffee/honey combined.
I just finished replenishing my stock. I lost all my chicken, beef, and seafood stock in the ice storm last month. This past weekend I finally finished both my beef stock and shrimp stock. I made Poultry stock last weekend.
Chef Flay recommends a POUND of cornstarch??? Wow, that's a lot, even for me at work!
I agree with Uncle Bob, though. Where's the cayenne, Tabasco, and Louisiana Hot Sauce?
White Peppercorns are the same thing as Black peppercorns, except the black covering of the seed has been worn or abraded off. I do keep some on hand, as I use it in cooking Cajun.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!