oregano and basil......

those be herbs, sweetie... *wink*

yes, but they can sure spice things up *wink* right back at ya

LOL!

curry, curry, curry...

What style, and/or do you blend your own?

Hot Madras curry blended here in Baltimore by McCormick's. Although when I go to visit my aunt in PA, we hit an Amish store that sells bulk spices they package. I always stock up on turmeric, coriander, fenugreek, etc. so I guess I technically could blend my own. Know the right proportions?

what the heck is fenugreek? Is it a greek spice blend?

Heck if I know--wer?

I'll post on this tomorrow. Just tried and AOL crashed on me. Too tired to type it again tonight. Sorry.

Oh, good, beat every one back... Fenugreek Trigonella foenum-graecum, is an erect annual herb of the bean family indigenous to western Asia and southeastern Europe. It long has been cultivated in the Mediterranean area, in India, and in North Africa. The principal exporting countries today include India, France, Lebanon, Egypt, and Argentina. The seed is produced as a spice, as a food for humans, as forage for cattle, and to a lesser extent for medicinal purposes. As a spice, fenugreek adds nutritive value to foods as well as flavoring. It is an important crop for those countries in the Middle and Far East where meatless diets are customary for cultural and religious reasons; rich in proteins, minerals, and vitamins, it can be used to supplement the diet and help prevent deficiencies. Fenugreek seed, available either whole or ground, has a bitter taste reminiscent of burnt sugar and maple. It is a prominent component of many curry powders. In the United States it is used in the manufacture of chutneys and in various spice blends, but its most im- portant culinary use in this country is as the source of fenugreek extract, the principal flavoring ingredient of imitation maple syrup. --from The Book Of Spices by Frederic Rosengarten, Jr.

Wow, thanks a bunch Mr. Spice Man!!

Ask, and ye might receive...

Thank you for mentioning that it was an "erect" herb. I was wondering about that. Who knew the stuff in my curry was also in my syrup bottle? That's amazing.

*blush*

*giggle*

*gak* *wink* *nudge* *scratch* *pick* *leer* :-}

LOL!

Time to exhibit my stupidity. Que quiere decir "LOL"? "Look Out! a Leper!"? or what?

laughing out loud

Anyway... Curry #1 1 oz. ground tumeric 1 oz. dry ginger 1 oz. ground coriander 1 oz. ground cardamom 1/4 oz. ground cayenne Curry #2 2 1/2 oz. cumin seed 2 oz. each black peppercorns and coriander, turmeric, and fenugreek seeds, and dry chilis 1 1/2 oz. each poppy and cardamom seeds 1 oz. cinnamon 1/2 oz. each dry ginger and mustard seeds Curry #3 1 oz. each turmeric, coriander and cumin 1/2 oz. each dry ginger and peppercorns 1/4 oz. each dried hot peppers and fennel seed 1/8 oz. each mustard, poppy seeds, cloves and mace

My mouth is watering!!!!!

here's a tissue. *smile* I had jerked mahi mahi last night. Not as spicey as other jerked things I've had before (?!?!!?) but delicious nonetheless!

LOL!

*smile*

My mini-vacation to Houston happened to coincide with crawfish season! Man my fingers are sore. *singsong* "Rip their tails off, suck their heads out, throw your napkin away ayay ay" "Dip those bodies in, plenty of hot sauce and chow the etoufee, ayay ay"

Hello Riette, How are you this morning?

There you are! Very very very well. Looking forward to tomorrow.

OK Riette, What is going on tomorrow?

I TOLD you! I'm expecting a very important phonecall - I'm just looking forward to it, that's all. It doesn't necessarily take a hot balloon ride to excite me, you know! A nice phonecall can be just as great.

Oh Boy!! Riette, A hot air baloon ride huh? That's something else.

I've only been once - it was the BEST thing!

Riette, perhaps tomorrow you will get another.

You're going to send me a hot balloon, Tim? How kind! I can't wait!

The Zepplein Works is practically in your back yard and you want a hot air balloon??

No, a hot balloon.

OK, what is a hot balloon?

A drink.

OK, and what is in this drink? I have heard of many exotic drinks, but that one is new.

Tequila, vodka, martini, mixed with orange juice and tabasco sauce.

That sounds really good.

It is. Just a little difficult to swallow if not cold enough! ha-ha!

Since it is not that common here, and some of you like to cook Cajun at home, what spices does it involve? And, is everything blackened? How does it differ from Creole (which we also don't have here)?

Another Digestion Aid Cilantro, the herb that gives a lot of Mexican food its flavor, is also a good digestive aid. The flowers and leaves are edible, so throw the flowers in a salad and use some of the leaves to make a cup of tea to have after a heavy meal. The dried seeds (usually called coriander) can be chewed to freshen your breath.

About Spices: Saffron The labor-intensive method of collecting this spice makes it one of the most expensive in the world. -Saffron is the yellow stigmas (the inner, thread-like part of the flower) of the small purple crocus. Most saffron comes from Spain. The stigmas are handpicked and dried before storing. -The pungent, aromatic flavor of saffron is best used in moderation. It is often added to the liquid used in preparing a dish to ensure a balanced taste. -Saffron can be purchased as powder or threads. The treads are preferred, as the flavor remains truer longer. Sometimes other ingredients (like turmeric) are added to the powder to help stretch this expensive ingredient. This usually leads to an undesirable final result. -Famous recipes utilizing saffron include paella, bouillabaisse, steamed mussels, risotto, couscous, and yellow rice. It pairs well with garlic.

I love both cilantro and saffron!!!

with rice it makes a great pilaf!

Never heard of cilantro. Wot is it? Reminds me I bought some real saffron a while back, now where did I put it?

Coriander served as fresh-cut leaves as a garnish or mixed in for a slighly anice flavor. It is wonderful in almost everything!

Oh right! I have coriander growing in a pot on the kitchen window sill

In Hawaii fresh coriander is called chinese parsley and/or cilantro. No one calls it coriander, oddly enough!

Rosemary Rosemary is one of the most versatile herbs from the Mediterranean coast. Wonderful with most meats but particularly delicious as flavouring for all lamb dishes (simply spread fresh sprigs over boned shoulder or leg of lamb prior to roasting). Rosemary is also an enhancer of casseroles, marinades and baked fish and used in vinegar and olive oil as salad dressing. Here's a good present idea for the hostess - Purchase an attractive bottle in clear glass. Fill it with 1 part wine vinegar to 2 parts Italian olive oil. Drop in 2 sprigs of rosemary, cork the bottle, and tie an attractive ribbon round the neck. She will be delighted! More tomorrow on rosemary!

Rosemary for Health & Personal Care For those who suffer with catarrh, rosemary has a cool nose-tingling aroma that, if inhaled, can help clear the nasal cavities of heaviness. It is also used as a tonic and diuretic for cleansing and boosting the system. For an insect repellent, try oil of rosemary, particularly effective in repelling midges. Rosemary is also excellent as a shampoo component for darkening dark hair.

Understanding: Tabasco Sauce Tabasco could be called the "Father of All Hot Sauces." -Edmund McIlhenny first produced Tabasco in 1868 on Avery Island in Louisiana. Today the company is still owned by the McIlhenny family and is produced at that same location. -The peppers used (sometimes called Tabasco peppers) originated in Central America. After picking, the peppers are mashed, mixed with salt, and placed in oak barrels for fermentation (for up to three years). After straining, the resulting liquid is blended with vinegar to create the famous sauce. The basic process has remained unchanged for nearly 150 years. -When used in moderation, Tabasco adds a subtle zing to many recipes, ranging from Hollandaise sauce to the Bloody Mary. Barbecue sauces and Cajun dishes get a spicy hot punch from the addition of Tabasco.

SAFFRON The golden-orange spice called saffron is the most expensive spice in the world. Although it can sell for as much as $8 per gram, it is available for as little as $36 for an ounce ($1.29 per gram) if you know where to look. Why is it so expensive? It is produced from one tiny part (the stigma) of the flowers of a certain kind of purple crocus that blooms only once each year in the fall. The yield per acre is very small, since it takes thousands of flowers to make a handful of spice. The bright red stigmas must be removed from the flowers in the early morning, when they are still fresh. Saffron is a versatile spice that can be used in many ways, ranging from the traditional rice dishes to sweet baked goods. There's even potent saffron liquor from northern Greece.