Acceptable Contradictions.. Multi-Spices.. My personal Enigma..

If Reba McEntire could write a song about my spice pantry, it would sound something like “The Heart Won’t Lie.”

because sometimes life does get in the way..

While I cringe at a commercial spice or seasoning mix packet, I’m also having a down-right dirty affair with Old Bay and Mrs. Dash.

When I first made LowCountry Boil, I used what I had, on hand.. Cajun Spice Mix. It was 8 million years old, too. I was perfectly fine with my cajun combination.. until I quickly ran out, and had to buy more.

When you start reading the labels, the Earth tips, slightly more, on its axis. Sometimes you even think you are spinning. :)

The reason that I first purchased Old Bay, was because I didn’t regularly stock the likes of celery seed, cloves, allspice, mace, and cardamom.

I was fully aware that I could make my own allspice. I just never really felt the need, since my life without cloves, seemed to be just fine.

I remember celery seed from my great grandmother’s absolutely awesome salads. Grandma Peterson convinced me, a long time ago, that shredded lettuce just simply tastes better, too. Some childhood brainwashing isn’t always a bad thing. (For years, I really knew that where Grandma lived, not far from us, you could only buy Jello in the flavor of Peach, too. LOL)

Grandma Peterson’s salad always had these tasty little black flecks in them. Celery Seed. I’ve looked at it, in the store, 8 million times. I have, however, never purchased it.

I tried cardamom, after reading that cinnamon was so bad for my blood type. I didn’t try it, “very hard,” so I’ll just say I really still know nothing about it.

Mace? A part of nutmeg? I simply adore nutmeg! I had no idea. I suppose I’ve had this, because we eat a lot of Old Bay Seasoning around here.

Did I ever show you my new nutmeg thingee, with the built-in nutmeg holder? I really wanted to buy a micro-planer, but I gave up, for this:

(photo coming soon)

Did I mention that I feel Old Bay Seasoning is extremely expensive? I think I paid $18 for that big container, in the photo. That’s simply insane. We eat a lot of it, though. Not enough to warrant this huge gallon like jug, of it, that I saw at Sam’s, for about $26, though.

I really need Sam’s co-op friends.

It was this new obsession, to Old Bay.. this spice label reading frenzy, related to Old Bay, that MADE me buy Mrs. Dash Southwest Chipotle.

What would I not respect about red peppers, chipotle peppers, roasted garlic, and LIME! My mouth needed me to bring it home, every time that I have.

Are you seeing some connections? (My fantasies with lemon and lime relate to what I’ve read about Sumac, the ingredient in the much desired Za’atar.)

Now, you should know why I have this need to play with dried chiles. You should also know, more now, of why I desire to know more about Garam Masala.

You see, the foodie, in me, just can’t help but be captivated by this primer, on Indian ingredients. I wonder if we have a shop, near Charleston, like Liz speaks about Greater Day, in Savannah. Like I need another excuse to want to go to Savannah. I haven’t seen bulk spices, here. I bet there is some place down town. I vaguely recall some place, when I was trying to get Food Grade H2O2.

I decided to just buy the bottle of Garam Masala, when I ran into it, because, again, I don’t routinely stock cardamom. I felt that I could try it, faster, if I just bought it. I also remember being blown over, in the spice aisle, with the price, of one ingredient, in that bottle. I simply can’t remember details, for you, though.

Experiments warrant exceptions to policy, even if those policies only reside in my head.

I think I want to try to make Garam Masala Syrup, and this Asian Pear and Cali Butter Salad. I never thought I’d try this spice, on fruit. But, in a true-to-self Balsamic needs to also be tried on desserts, I’m going to do this.

Doesn’t this, Dal recipe, seem so similar to Hummus? I feel like this is Refried Beans meets Indian Cuisine. I similarly feel that Hummus is Mediterranean bean dip. I feel like I’m culturally expanding.

Now I need turmeric.

Stay tuned.. Curry coming soon.. I’ve only eaten curry, before, on Honey Curry Chicken Wings, that some guy taught me, to bake, many moons ago. I wonder if I could figure out how to use Agave Nectar that way.

OH, by the way, that Mrs. Dash Chipotle, shakes on everything… scrambled eggs, chicken, taco meat, turkey burgers. A little shake will do-ya.

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Acceptable Contradictions.. Multi-Spices.. My personal Enigma..

If Reba McEntire could write a song about my spice pantry, it would sound something like “The Heart Won’t Lie.”

because sometimes life does get in the way..

While I cringe at a commercial spice or seasoning mix packet, I’m also having a down-right dirty affair with Old Bay and Mrs. Dash.

When I first made LowCountry Boil, I used what I had, on hand.. Cajun Spice Mix. It was 8 million years old, too. I was perfectly fine with my cajun combination.. until I quickly ran out, and had to buy more.

When you start reading the labels, the Earth tips, slightly more, on its axis. Sometimes you even think you are spinning. :)

The reason that I first purchased Old Bay, was because I didn’t regularly stock the likes of celery seed, cloves, allspice, mace, and cardamom.

I was fully aware that I could make my own allspice. I just never really felt the need, since my life without cloves, seemed to be just fine.

I remember celery seed from my great grandmother’s absolutely awesome salads. Grandma Peterson convinced me, a long time ago, that shredded lettuce just simply tastes better, too. Some childhood brainwashing isn’t always a bad thing. (For years, I really knew that where Grandma lived, not far from us, you could only buy Jello in the flavor of Peach, too. LOL)

Grandma Peterson’s salad always had these tasty little black flecks in them. Celery Seed. I’ve looked at it, in the store, 8 million times. I have, however, never purchased it.

I tried cardamom, after reading that cinnamon was so bad for my blood type. I didn’t try it, “very hard,” so I’ll just say I really still know nothing about it.

Mace? A part of nutmeg? I simply adore nutmeg! I had no idea. I suppose I’ve had this, because we eat a lot of Old Bay Seasoning around here.

Did I ever show you my new nutmeg thingee, with the built-in nutmeg holder? I really wanted to buy a micro-planer, but I gave up, for this:

(photo coming soon)

Did I mention that I feel Old Bay Seasoning is extremely expensive? I think I paid $18 for that big container, in the photo. That’s simply insane. We eat a lot of it, though. Not enough to warrant this huge gallon like jug, of it, that I saw at Sam’s, for about $26, though.

I really need Sam’s co-op friends.

It was this new obsession, to Old Bay.. this spice label reading frenzy, related to Old Bay, that MADE me buy Mrs. Dash Southwest Chipotle.

What would I not respect about red peppers, chipotle peppers, roasted garlic, and LIME! My mouth needed me to bring it home, every time that I have.

Are you seeing some connections? (My fantasies with lemon and lime relate to what I’ve read about Sumac, the ingredient in the much desired Za’atar.)

Now, you should know why I have this need to play with dried chiles. You should also know, more now, of why I desire to know more about Garam Masala.

You see, the foodie, in me, just can’t help but be captivated by this primer, on Indian ingredients. I wonder if we have a shop, near Charleston, like Liz speaks about Greater Day, in Savannah. Like I need another excuse to want to go to Savannah. I haven’t seen bulk spices, here. I bet there is some place down town. I vaguely recall some place, when I was trying to get Food Grade H2O2.

I decided to just buy the bottle of Garam Masala, when I ran into it, because, again, I don’t routinely stock cardamom. I felt that I could try it, faster, if I just bought it. I also remember being blown over, in the spice aisle, with the price, of one ingredient, in that bottle. I simply can’t remember details, for you, though.

Experiments warrant exceptions to policy, even if those policies only reside in my head.

I think I want to try to make Garam Masala Syrup, and this Asian Pear and Cali Butter Salad. I never thought I’d try this spice, on fruit. But, in a true-to-self Balsamic needs to also be tried on desserts, I’m going to do this.

Doesn’t this, Dal recipe, seem so similar to Hummus? I feel like this is Refried Beans meets Indian Cuisine. I similarly feel that Hummus is Mediterranean bean dip. I feel like I’m culturally expanding.

Now I need turmeric.

Stay tuned.. Curry coming soon.. I’ve only eaten curry, before, on Honey Curry Chicken Wings, that some guy taught me, to bake, many moons ago. I wonder if I could figure out how to use Agave Nectar that way.

OH, by the way, that Mrs. Dash Chipotle, shakes on everything… scrambled eggs, chicken, taco meat, turkey burgers. A little shake will do-ya.

There are no comments yet. Be the first and leave a response!

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