Comments on: secret spice

By: Discount Atarax

Discount Atarax — Fri, 28 Aug 2009 00:22:01 +0000

Discount Atarax…

Ok so it’s not secret that I’m a big spice fan and love dabbling with them but my friend [...]…

By: Andrew

Andrew — Thu, 22 Nov 2007 21:09:52 +0000

I knew there was a reason why I had you listed in my foodporn site – your photographs just get better and more inspiring everyday

By: Pen

Pen — Tue, 20 Nov 2007 01:21:18 +0000

I used my coffee grinder for spices for a while, till I ran out of ground coffee and only had beans in the cupboard. Don’t ever be tempted to try it – totally revolting.
Crushing roast spices in a well-worn stone mortar and pestle is one of life’s great pleasures, I reckon. It doesn’t crush as finely as the grinder, but lumps are good.

By: jules

jules — Mon, 19 Nov 2007 11:01:00 +0000

hey fel,
thanks for pointing out the other view…isn’t it bad how easy it is to assume the worst.

great to see you the other night…definitely need to catch up soon

tony
do keep me posted if you decide to start a food diary…hope your travels lead you somewhere fun

grant
good question. this time I ground the cardamom pods and all with no apparent ill effects..although you could just grind the seeds if you wanted

thanks lamagadellespezie

By: Lamagadellespezie

Lamagadellespezie — Sun, 18 Nov 2007 13:37:39 +0000

Hi!
I love spices!
Compliments for your blog!!!

By: Grant

Grant — Fri, 16 Nov 2007 20:13:30 +0000

The spice blend sounds great. I love the addition of the fenugreek seeds. I have some that I was not sure what to do with. But I have a question. So you grind the cardamom, pod and all? Or the seeds from 5 pods?

By: tony

tony — Thu, 15 Nov 2007 09:17:57 +0000

I’m glad you liked the French tarragon. It really is more perfumed than the Russian variety.

Goodness! A food blog….. I truly haven’t thought of it, preferring to look at other people’s recipes for inspiration. Some people talk about the philosophy of why they started their blogs in some entries: I guess there needs to be a reason to give it life.

We may be leaving Sydney for a year or two next year, so perhaps it could be a food diary……..

I’ll let you know if I start and add a link to your blog……

by the way, just on the off chance you or any people reading know a good recipe, I have been trying to re-create the Brutti ma Buoni Biscuits from Brunetti in Melbourne (they wouldn’t release the recipe). After 5 recipe failures, ready to give up!

cheers

Tony

By: Fel

Fel — Thu, 15 Nov 2007 00:39:25 +0000

I could be wrong, but I think Gordon might have meant that HE copies YOUR recipes word for word because he likes them so much, and that his friends are too intimidated to cook for him because it won’t measure up to his own cooking of your recipes? (A fate you yourself suffer I believe! :))
That’s how I’d read it anyway!
Look forward to catching up with you tonight x

By: jules

jules — Wed, 14 Nov 2007 11:06:32 +0000

hey gordon
am going to ignore the plaragism accusation as tempting as it is to delete.
as far as I’m concerned intimidation is never a good thing and the fact that you need to ask that question makes me suspect that there are many reasons why your guests don’t invite you to their homes.

amalee
thanks so much for your suggestions on alternate uses for a coffee grinder…if I had have known they were so versatile I would have invested ages ago

robert
thanks for commenting. good luck with the spice grinding

ahn
yeah skye is a gem… am definitely plotting a meal at petersham nurseries next time i’m in london town

casey
glad to hear i’m not the only one who has been slow to cotton onto this spice things

tony
thanks for the tabil mix. am a fan of paula wolferts so am keen to give this a go. have you thought about starting your own blog? oh and you’ll be pleased to know I’m now growing my own french tarragon thanks to you

By: tony

tony — Wed, 14 Nov 2007 09:24:35 +0000

Good spice mix. Here is another that is warm, north african and very tasty for kebabs or cheese pies:

Le Tabil mix (from The Slow Mediterranean Kitchen, Paula Wolfert)

1 tbsp coriander seed
0.5 tsp caraway seed
1/8 tsp cayenne
1/8 tsp fennel/anise
1/8 tsp ground cumin
1/8 tsp black pepper
1/8 tsp turmeric
1/8 tsp cloves

I usually multiple by 10X
Grind all together and enjoy…..