seasonings

How Do You Grind Whole Spices?

Toss your stale old pre-ground spices forever

Apr 22, 2013 1:31 pm

Spices do not grow pre-ground in jars on their respective trees and whole spices are not simply for mulling wine, although that is definitely one of the best uses of them. They're for grinding in your spice grinder, which is another way of saying "your other coffee grinder you only use for spices." Two of the same appliances taking up precious space in your kitchen? Definitely. Here's why.

What To Eat: Lunch

Happy New Seasoning Day! Sumac Brightens Up Your Lunch

A citrusy seasoning replaces "oppressive" lemon

Nov 9, 2012 12:31 pm

Everyone knows someone whose delicate taste buds can't tolerate high-acid foods like pineapple, kiwi and citrus — specifically lemon and lime. It's not an uncommon occurrance, highly acidic foods are just that. Acid "brightens" up food, sharpens the edges, makes it pop. Food that isn't bright is dull. Thankfully for all you dullards out there, there's sumac, a seasoning from the Middle East whose bright, lemony flavor won't hurt your tongue a bit.

The Basics

Chili Con Carne: The Anti-Recipe

Part 1 of the blueprint for chili mastery (updated)

Jan 18, 2012 2:01 pm

Chili con carne is perhaps the simplest single pot stew, the quintessential campfire cuisine and the original tailgate meal. Before the days of brats and beer koozies, 19th century Chili Queens of San Antonio stewed it in open air wagons while mariachi minstrels entertained stockmen, soldiers, rounders and prowlers.

What To Eat: Lunch

Let's Talk Mustard

Admit it, mustard's bite hurts so good

Dec 23, 2011 12:31 pm

This cannot be said of many condiments: some things are not worth eating without mustard. I say this only because it's true. If you don't like mustard on your ballpark dog, there is something awry with your taste buds, and maybe brain.