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#13620
12/23/2010 04:31 PM
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Joined: Feb 2004
Posts: 19,406
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Just an informaql survey...
What Herbs/Spices do you use most often?
We use, in no particular order:
Herbs:
Thyme, basil, parsley, rosemary, tarragon, chives, dill...
Spices:
Cinnamon, allspice, chineese 5 spice powder, corriander, cloves, vanilla bean, cayenne, wasabi powder, madras curry...
Just a few off the top of my head! there are more that I can't think of at the moment...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Joined: Jan 2003
Posts: 864 Likes: 4
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Basil, Oregano, Rosemary, Thyme, herbes de provance
Cayenne, Curry powder, cinnamon, allspice,
Probably the most often used is my bottle of Mr. St. Maarten Jerk spice! I buy a big bottle every year.
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Anonymous
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Thyme, oregano, rosemary fresh from my herb garden. Cliantro and basil are used quite often as well.
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#13623
01/25/2011 11:46 AM
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Joined: Feb 2004
Posts: 19,406
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I personally, I don't use cilantro often (very rarely!), I'm one of those people that feels cilantro tastes like soap!
Just my taste! I know, for some people, that is not so uncommon...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Joined: Jul 2006
Posts: 13,604 Likes: 5
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Posts: 13,604 Likes: 5 |
When the pots on my patio are flourishing, I use basil (sweet and thai), thyme, rosemary, parsley, sage, lemon balm, and tarragon regularly. In the winter when I'm forced to purchase "fresh" herbs in the grocery store, I use them far less because the quality just isn't what I get from my home grown herbs. Dried herbs are a reasonable substitute in the winter, and my favorite is a blend: herbes de provence.
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Yeah, my sister is one that thinks it tastes like soap but I love it!
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#13626
01/27/2011 08:39 PM
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Joined: Aug 2006
Posts: 520
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my basic mix is 1 tsp sea salt, 3 black pepper corns, 1 tsp dried garlic and a pinch of dried rosemary - grind in my pestal/morter and use for the meal.
also used but not as often:
fresh rosemary from my bush (love this, it's my fav but not in my pestel/morter it just makes mush)
basil, oregano, curry, cyan pepper, cinamon, regular salt, regular pepper, sugar
very rarely used, but sometimes
sage, thyme
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Joined: Mar 2005
Posts: 366
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Have you tried cutting you biggest branches off of your Rosemary bush and using them for skewers on the grill? I do this, just pick your rosemary, strip all of the leaves off and soak your branches in water. Thread your meat and vegs on and grill. It gives your meat (especially chicken) a wonderful mild taste.
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Joined: Jul 2006
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I LOVE to do shrimp and scallops that way!
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