It was a weak moment in a week of weak moments. I went online with a craving and a credit card and a few days later a big box arrived from Penzeys.
However, since my arm has no longer wants to play nice with the rest of me, I don't feel like cooking at all, so these bags of spices are just SITTING THERE MOCKING ME.
PLEASE help me by taking some before they go stale and I feel EVEN MORE GUILTY. I figured I could put a few tablespoons of any or all in an envelope and mail them out to you. If you've ever wanted to try out a new spice, now is your chance!
The descriptions are from Penzeys.com, as are the spices.
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Lemon Grass
A key seasoning ingredient for the foods of Southeast Asia, lemon grass is also used, but to a lesser extent, in India and China. If possible, use fresh lemon grass, because much flavor is lost in the drying process. If fresh is not available, these cross cuts of the lower stem make the best substitute. The lemony flavor combines well with the ginger-garlic mix that is the backbone of most Asian cuisines. Lemon grass can be thrown into soups and sauces or ground with other spices to make the traditional Thai-style curry paste.
...umm, okay. This stuff LOOKS like when you turn the lawn mower over after it’s been sitting in the garage for a few weeks and the cut grass is all dried and stuck to the inner rim and you scrap it off.
Now I LOVE fresh lemongrass and was hoping this stuff would get me there. Sadly, I haven’t tried it in anything yet. Ordered 4 oz, which is 2-3 CUPS! Lots to go around to sample.
*****************************************
Northwoods Seasoning
A great place to fish, an even better place to eat. This Northern Wisconsin-style blend is a traditional mix that is a perfect seasoning for family-style fried or baked chicken and fish, green salads with oil and vinegar, egg and potato salad, and Door County-style fish boils. Use heavily, 1 tsp. per pound, for meats and vegetables. Hand-mixed from: coarse flake salt, paprika, black pepper, thyme, rosemary, garlic and chipotle.
This came from one of those “gee, we should eat more fish” moments. I still have one cup left. Fish craving has had its moment.
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Basil
The most popular herb in America, basil was virtually unknown outside of Southern Europe 30 years ago. Basil that was dried or dehydrated under less than ideal conditions lost its sweetness, and took on strong woody overtones. Dehydrators now use partial vacuums to lower the temperature at which water evaporates, so basil can be grown under ideal conditions, dried, and shipped anywhere. The flavor is almost addictive, and there is little that a bit of basil can't improve. Known as a tomato's best friend, it is also delicious on chicken, fish, pasta, stew, salads and vegetables. Add basil in the last 10 minutes of cooking as heat will dissipate its sweet, rich flavor. California Basil is a little stronger than the French, due mainly to better dehydration technology, though the French basil has a bit of anise flavor many people enjoy.
I have about a cup of the French stuff left. Requests should be submitted in French (ha...only joking...I wouldn’t have a clue what you were asking for. You might end up with floridian Lawn Clippings.)
*****************************************
Tien Tsin Chili Peppers
Traditional for Asian cooking. Very hot, bright red, 1-2" Chinese pods. Add whole to soup, stir-fry and other dishes. Remove before serving.
To make chili oil: (commonly used in small amounts for stir-frying) Heat 2 TB. peanut or sesame oil. When very hot, add 10 peppers, fry until brown (3-5 minutes). Remove from heat, add ½ Cup peanut oil. Stir, pour into glass storage container, strain peppers out if desired. Serve table-side with a small spoon. Great mixed with soy sauce for a hot dipping sauce, use 1/3 Cup soy, 1 TB. chili oil, and a dash of ginger and garlic. Mix in 1-2 TB. in 1 Cup ketchup for BBQ sauce.
60,000 heat units
Good God... I still have 3.999oz out of the 4.0 oz package. These puppies are HOT...they’re the ones you pick out carefully and place inside a red bio-hazard bag for disposal.
*****************************************
Bay Leaves
Turkish Bay Leaves are the best in the world. Though not as strong as the California variety, they have a natural depth of flavor that the California Bay Leaves can't hope to match. Bay leaves grow wild on the hilly mountains of western Turkey in the area around Izmir (Smyrna). The wind there is perfect for growing bay leaves. Most of the year it comes out of the west across the Mediterranean and Aegean seas, picking up moisture and dropping it on the growing trees. At the end of the summer the wind changes direction and comes out of the south. Before it reaches the hills around Izmir it must pass over a couple of mountain ridges, making it hot and dry, perfect for quickly drying the leaves with a minimum of flavor loss. These winds at times create a high risk of forest fires, which in years past have led to a very small bay leaf harvest, but this year we seem to have a nice supply for the coming season. The flavor of Bay Leaves is perfect for adding to roast pork or chicken, pot roast, turkey, or ham, use 2-3 leaves and remove before serving. Bay Leaves are also perfect for spaghetti sauce and chicken soup, use 2 per quart. A surprising fact is that Bay Leaves improve the flavor of salt-free dishes with their rich flavor. Note: bay leaves are very light (8 ounces by weight equals one gallon by volume).
I only ordered a one-oz bag and there are still WAY more bay leaves than I’ll use before they go stale. Please reconsider all the meals you’ve ever wanted to make that went unmade, all for the lack of a bay leaf. Now you can make them!
*****************************************
Cumin
Throughout the world, cumin is second in popularity only to black pepper. Americans tend to use it mostly for chili, but its pungent flavor is a must in Indian, Mexican, Asian, Northern African, Middle Eastern and Latin American cooking. It is gaining popularity here in America as various international dishes become more commonplace in our kitchens, and our tastes for Mexican foods increase, as both salsa and tacos are heavily seasoned with cumin. Here at Penzeys, we grind our cumin fresh in small lots to a very fine 40 mesh, which has given us national acclaim. Even our most demanding "old country" customers, who would never dream of ordering ground spices, have begun using our ground cumin, since it is such a fine, fresh powder. The high-oil Iranian cumin is still not available due to the U.S. Government's ban on trade with Iran.
I love the taste of cumin; hate the smell. It’s a dichotomy, no doubt about it, but what can a girl do. Got at least a full cup here.
However, since my arm has no longer wants to play nice with the rest of me, I don't feel like cooking at all, so these bags of spices are just SITTING THERE MOCKING ME.
PLEASE help me by taking some before they go stale and I feel EVEN MORE GUILTY. I figured I could put a few tablespoons of any or all in an envelope and mail them out to you. If you've ever wanted to try out a new spice, now is your chance!
The descriptions are from Penzeys.com, as are the spices.
*****************************************
Lemon Grass
A key seasoning ingredient for the foods of Southeast Asia, lemon grass is also used, but to a lesser extent, in India and China. If possible, use fresh lemon grass, because much flavor is lost in the drying process. If fresh is not available, these cross cuts of the lower stem make the best substitute. The lemony flavor combines well with the ginger-garlic mix that is the backbone of most Asian cuisines. Lemon grass can be thrown into soups and sauces or ground with other spices to make the traditional Thai-style curry paste.
...umm, okay. This stuff LOOKS like when you turn the lawn mower over after it’s been sitting in the garage for a few weeks and the cut grass is all dried and stuck to the inner rim and you scrap it off.
Now I LOVE fresh lemongrass and was hoping this stuff would get me there. Sadly, I haven’t tried it in anything yet. Ordered 4 oz, which is 2-3 CUPS! Lots to go around to sample.
*****************************************
Northwoods Seasoning
A great place to fish, an even better place to eat. This Northern Wisconsin-style blend is a traditional mix that is a perfect seasoning for family-style fried or baked chicken and fish, green salads with oil and vinegar, egg and potato salad, and Door County-style fish boils. Use heavily, 1 tsp. per pound, for meats and vegetables. Hand-mixed from: coarse flake salt, paprika, black pepper, thyme, rosemary, garlic and chipotle.
This came from one of those “gee, we should eat more fish” moments. I still have one cup left. Fish craving has had its moment.
*****************************************
Basil
The most popular herb in America, basil was virtually unknown outside of Southern Europe 30 years ago. Basil that was dried or dehydrated under less than ideal conditions lost its sweetness, and took on strong woody overtones. Dehydrators now use partial vacuums to lower the temperature at which water evaporates, so basil can be grown under ideal conditions, dried, and shipped anywhere. The flavor is almost addictive, and there is little that a bit of basil can't improve. Known as a tomato's best friend, it is also delicious on chicken, fish, pasta, stew, salads and vegetables. Add basil in the last 10 minutes of cooking as heat will dissipate its sweet, rich flavor. California Basil is a little stronger than the French, due mainly to better dehydration technology, though the French basil has a bit of anise flavor many people enjoy.
I have about a cup of the French stuff left. Requests should be submitted in French (ha...only joking...I wouldn’t have a clue what you were asking for. You might end up with floridian Lawn Clippings.)
*****************************************
Tien Tsin Chili Peppers
Traditional for Asian cooking. Very hot, bright red, 1-2" Chinese pods. Add whole to soup, stir-fry and other dishes. Remove before serving.
To make chili oil: (commonly used in small amounts for stir-frying) Heat 2 TB. peanut or sesame oil. When very hot, add 10 peppers, fry until brown (3-5 minutes). Remove from heat, add ½ Cup peanut oil. Stir, pour into glass storage container, strain peppers out if desired. Serve table-side with a small spoon. Great mixed with soy sauce for a hot dipping sauce, use 1/3 Cup soy, 1 TB. chili oil, and a dash of ginger and garlic. Mix in 1-2 TB. in 1 Cup ketchup for BBQ sauce.
60,000 heat units
Good God... I still have 3.999oz out of the 4.0 oz package. These puppies are HOT...they’re the ones you pick out carefully and place inside a red bio-hazard bag for disposal.
*****************************************
Bay Leaves
Turkish Bay Leaves are the best in the world. Though not as strong as the California variety, they have a natural depth of flavor that the California Bay Leaves can't hope to match. Bay leaves grow wild on the hilly mountains of western Turkey in the area around Izmir (Smyrna). The wind there is perfect for growing bay leaves. Most of the year it comes out of the west across the Mediterranean and Aegean seas, picking up moisture and dropping it on the growing trees. At the end of the summer the wind changes direction and comes out of the south. Before it reaches the hills around Izmir it must pass over a couple of mountain ridges, making it hot and dry, perfect for quickly drying the leaves with a minimum of flavor loss. These winds at times create a high risk of forest fires, which in years past have led to a very small bay leaf harvest, but this year we seem to have a nice supply for the coming season. The flavor of Bay Leaves is perfect for adding to roast pork or chicken, pot roast, turkey, or ham, use 2-3 leaves and remove before serving. Bay Leaves are also perfect for spaghetti sauce and chicken soup, use 2 per quart. A surprising fact is that Bay Leaves improve the flavor of salt-free dishes with their rich flavor. Note: bay leaves are very light (8 ounces by weight equals one gallon by volume).
I only ordered a one-oz bag and there are still WAY more bay leaves than I’ll use before they go stale. Please reconsider all the meals you’ve ever wanted to make that went unmade, all for the lack of a bay leaf. Now you can make them!
*****************************************
Cumin
Throughout the world, cumin is second in popularity only to black pepper. Americans tend to use it mostly for chili, but its pungent flavor is a must in Indian, Mexican, Asian, Northern African, Middle Eastern and Latin American cooking. It is gaining popularity here in America as various international dishes become more commonplace in our kitchens, and our tastes for Mexican foods increase, as both salsa and tacos are heavily seasoned with cumin. Here at Penzeys, we grind our cumin fresh in small lots to a very fine 40 mesh, which has given us national acclaim. Even our most demanding "old country" customers, who would never dream of ordering ground spices, have begun using our ground cumin, since it is such a fine, fresh powder. The high-oil Iranian cumin is still not available due to the U.S. Government's ban on trade with Iran.
I love the taste of cumin; hate the smell. It’s a dichotomy, no doubt about it, but what can a girl do. Got at least a full cup here.
