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Old 01-13-2009, 01:01 PM   #1
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Hello!

I was looking for a cooking forum, and this one seemed pretty active. I'm 28 and all my life I've never cooked. My mother always cooked for me, then my wife always cooked for me. Well it's a new year and it's time for a new hobby, and a useful and tasty one at that! What really got me interested is the wide array of herbs and spices that are almost unknown in America. I want to toast and grind my own blends, so that I have full control over the flavor. I'm sure this will yield some failures early one, but I figure if I track what doesn't work and what does, I'll wind up with some great dishes. Can't wait to read through all the great info here.

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Old 01-13-2009, 01:09 PM   #2
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Welcome! You've come to the right place to learn!!!
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Old 01-13-2009, 01:33 PM   #3
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Hello there and welcome to DC!
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Old 01-13-2009, 01:46 PM   #4
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Nice to meet you Nekom! Welcome to DC!
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Old 01-13-2009, 03:42 PM   #5
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Hello and welcome to DC!!
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Old 01-13-2009, 04:00 PM   #6
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welcome nekom.

nekom if ya got 'em.

just curious, what spices and herbs are unkown in america?
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Old 01-13-2009, 06:32 PM   #7
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Well of course no herbs and spices are unknown to ALL Americans, I'm sure there are many out there who have used them all, but it seems to me that a lot of them are neglected here. Everyone I know has thyme, nutmeg, rosemary, etc. in their spice rack, but it seems to me nobody has Saffron, Ajowan, Tumeric, some of the things that are so popular in other countries seem nearly unheard of here.

There's a Penzy's (somebody on another site i frequent recommended them) within driving distance, so between that and mail order, even the most rare and exotic spices from the farthest reaches of the Earth can be obtained easily. Little pricy, but not prohibitively expensive.

Oh and thanks everyone for the friendly welcome!
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Old 01-13-2009, 06:42 PM   #8
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Here's another one, WELCOME ABOARD!
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Old 01-14-2009, 05:49 AM   #9
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Old 01-14-2009, 07:17 AM   #10
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ooh, good one: ajowan. never heard of it. have to look it up. thanks.

turmeric and saffron i know, but very rarely use.

another one i like that isn't common here is culantro.
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