Evil friends
Dec. 21st, 2005 10:38 amI got a present in the mail the other day.
A gift certificate, and catalog for a store.
Penzeys (don't blame me because they don't use an apostrophe).
For those who don't know Penzeys sells spices.
Powdered (useful, if fresh).
Mixes (for those times you don't want to go to the trouble/expense of blending your own crawdad boil, or vindaloo curry).
Extracts (these can be good, or wretched, when good they make lots of things easier... cinnamon oil doesn't settle to the bottom of a custard the way powder might. When bad, well they can ruin something worse than the settling of a powder might).
Whole. This, if one can justify the space, and the money, is the way to go. Whole Nutmegs don't go stale (well, they do, but it takes years, perhaps decades. I have had stale pepper, but the container was at least 20 years old. It wasn't completely unusable, it just made pepper which was barely better than the powdered stuff at tableside in a diner).
I have avoided looking them up online for the very reason I said this was an evil present (anyone who want's to contribute to food porn may feel free to ask me for my address) There is a lot of stuff here I want.
Whole Mace (nutmeg is an interesting spice, because it is the seed of a fruit, and the seed has a wrapper, which is also a spice). Usually I avoid mace because it can't be found whole, and it goes stale fast. I'd have to be baking for an army to go through a small jar before I decided it was past it. Whole mace has a longer shelf life.
Allspice. I can find this, but Penzeys has a reputation of having good spices, and I don't have any in the house right now.
Green peppercorns. Hard to find. A bit more pungent than white, a bit brigter than black.
Rogan Josh. One of my my favorite curries. Absolutely the best curry for lamb.
Turkish Bay. I like bay, and Turkey has some very nice bay (so does Greece, but I don't know a supplier for that). I've had little luck getting it to grow for me.
Vanilla Beans, Madagascar, and Mexican. What more need be said. Flavor sugar with them, make custards, ice creams, cookies with the exotic crunch of the seeds of an orchid.
Double strenth vanilla extract (half again the price, twice the flavor, saves space, and money, since vanilla extract improves with age, this looks like something to buy a fair bit of, and store it up. The price won't drop, and the quality will improve. Takes less space than vintage wines)
Juniper Berries. Just the thing for game meats, and sauerbraten, and duck, and...
All sorts of peppercorns, Tellichery, Sarawak, Muntok, Malabar
Three kinds of Saffron.
Sumac.
Poppy Seeds (ah, the things which can be done with poppy seeds, cookies, pastries, rugala, buns, rolled cakes, side notes in saurbraten, stews, eaten out of hand... if one ever has an urge to just bite something, poppy seeds are great. I used to keep a jar in my car for fighting traffic).
Charnuska. Pleasant on the outside of sharp breads, like rye, as well as sweeter breads, like pumpernickel. Used in garam masala.
That's the list I'm choosing from. I want to buy more stuff, I want to get some of the various cinnamons (they have both cinnamon, and cassia, and more than one type of each).
I want to send myself a gift box, so I can get the nutmegs, the cinnamon and the bay they use as packing material.
I want to go to the store itself (they just opened one in Torrance, so it's not that out of the way) and just walk around with my nose leading the way.
It's going to be an interesting time for people coming to my table next month.
A gift certificate, and catalog for a store.
Penzeys (don't blame me because they don't use an apostrophe).
For those who don't know Penzeys sells spices.
Powdered (useful, if fresh).
Mixes (for those times you don't want to go to the trouble/expense of blending your own crawdad boil, or vindaloo curry).
Extracts (these can be good, or wretched, when good they make lots of things easier... cinnamon oil doesn't settle to the bottom of a custard the way powder might. When bad, well they can ruin something worse than the settling of a powder might).
Whole. This, if one can justify the space, and the money, is the way to go. Whole Nutmegs don't go stale (well, they do, but it takes years, perhaps decades. I have had stale pepper, but the container was at least 20 years old. It wasn't completely unusable, it just made pepper which was barely better than the powdered stuff at tableside in a diner).
I have avoided looking them up online for the very reason I said this was an evil present (anyone who want's to contribute to food porn may feel free to ask me for my address) There is a lot of stuff here I want.
Whole Mace (nutmeg is an interesting spice, because it is the seed of a fruit, and the seed has a wrapper, which is also a spice). Usually I avoid mace because it can't be found whole, and it goes stale fast. I'd have to be baking for an army to go through a small jar before I decided it was past it. Whole mace has a longer shelf life.
Allspice. I can find this, but Penzeys has a reputation of having good spices, and I don't have any in the house right now.
Green peppercorns. Hard to find. A bit more pungent than white, a bit brigter than black.
Rogan Josh. One of my my favorite curries. Absolutely the best curry for lamb.
Turkish Bay. I like bay, and Turkey has some very nice bay (so does Greece, but I don't know a supplier for that). I've had little luck getting it to grow for me.
Vanilla Beans, Madagascar, and Mexican. What more need be said. Flavor sugar with them, make custards, ice creams, cookies with the exotic crunch of the seeds of an orchid.
Double strenth vanilla extract (half again the price, twice the flavor, saves space, and money, since vanilla extract improves with age, this looks like something to buy a fair bit of, and store it up. The price won't drop, and the quality will improve. Takes less space than vintage wines)
Juniper Berries. Just the thing for game meats, and sauerbraten, and duck, and...
All sorts of peppercorns, Tellichery, Sarawak, Muntok, Malabar
Three kinds of Saffron.
Sumac.
Poppy Seeds (ah, the things which can be done with poppy seeds, cookies, pastries, rugala, buns, rolled cakes, side notes in saurbraten, stews, eaten out of hand... if one ever has an urge to just bite something, poppy seeds are great. I used to keep a jar in my car for fighting traffic).
Charnuska. Pleasant on the outside of sharp breads, like rye, as well as sweeter breads, like pumpernickel. Used in garam masala.
That's the list I'm choosing from. I want to buy more stuff, I want to get some of the various cinnamons (they have both cinnamon, and cassia, and more than one type of each).
I want to send myself a gift box, so I can get the nutmegs, the cinnamon and the bay they use as packing material.
I want to go to the store itself (they just opened one in Torrance, so it's not that out of the way) and just walk around with my nose leading the way.
It's going to be an interesting time for people coming to my table next month.