Anna N

Pasta (cavatelli) with a creamy leek and sausage sauce. I am not a fan of short pastas but this was some sort of artisan pasta imported from Italy and it was quite good.

Amazon.com carries it.

I will never again (I have already told a whopper) put anything into my freezer that is not properly labelled. I was digging around in there today and was delighted to discover two of @Alleguede‘s to-die-for kouign amanns. I whipped one of them out of its wrapper and put it into the CSO to reheat it. I could hardly wait. At the seven minute mark I hauled it out of the oven and on to a plate. Let me tell you — reheated Yorkshire pudding doesn’t cut the mustard.

I know there is at least one eG member who has probably been waiting anxiously for somebody to attempt this recipe. Today everything lined up for me. I was able to borrow a food processor large enough to handle the dough and I had the time and the energy to try and pull it together This is the Van Over method for French lean bread. It is from page 54 of the kitchen manual. There can hardly be an easier way to make a couple of loaves of every day bread. Bung the dry ingredients into a food processor, pulse a couple of times, stream in the water and process for 45 seconds. The only slightly tricky thing is to make sure that the dough is between 24 to 26.5°C after the 45 seconds. Bulk ferment, shape, proof and bake.

Thanks. They look somewhat similar to banana peppers but I wouldn’t put any money on them being even the same species. Banana peppers can be very mild but can also catch you off guard occasionally.

So are the peppers that you are using fiery hot or somewhat muted?

I’m inclined to go along with both @blue_dolphin and @cakewalk. My head hurts just thinking about potential solutions. I grew up with salt, already ground white pepper and very stale curry powder. Why do I need all these fancy spices? Think how simple life used to be. I think I’ll meditate on that theme for a little while. Minimalism has a lot going for it. About the only thing it’s missing is a little flavour. What’s that between friends?

Mushroom omelet and an apple.

No photographs from me you will notice. My spices are in a pantry, in a closet, stuck to the side of my fridge, on top of my microwave, tucked away in some boxes in my front room and there are even some in one of the cupboards in the kitchen. Oh and my most-used Indian spices are stored in my masala dabba. Containers cover the gamut from resealable bags through decorative containers all the way to practical and useful small mason jars. Stackability is not a feature. The only people who seem to have solved the problem of what to do with their spices usually own 12 or less. Except perhaps our once frequent poster @Marlene Click.

I wish I knew what I wanted. I want all my spices in one place. I want them organized in such a way that I can find them. I want them in containers that will accept a measuring spoon. I want a system that is easily expandable. I want the world! The most useless spice jar that I can think of is the usual McCormick’s. In fact the packaging for most purchased spices is impractical. It is time for a change. I’m calling for revolution!

Thanks. Still not quite the solution I’m looking for. Not sure exactly what it is I am looking for. I have a lot of spices. Not quite so many as @Okanagancook but very close.

Thanks. Hmmm. I have a couple of these that came with a set of containers. But to purchase them in quantity is not feasible. $50.50 for 8 on Amazon.ca $50.00+13%tax\8 = $7 each. For me it would be cheaper to buy all my spices in the little containers I mentioned above which come in at around $5 each filled with organic spices. Just saying. Still looking for a solution that will work for me.

Well I figured out that it was the end of the cow.

I’ll NOT be taking one for the team.

Thick and chewy oatmeal cookies from Smitten Kitchen. Raisin haters need not look away. What you see are dried tart cherries.

Sliced chicken thigh, lettuce and chipotle mayo on lightly toasted Ace multi-grain ciabatta bun. And sliced kiwi fruit as I make an effort to meet my 5 a day or is it 10 a day or has it now gone up to 15 a day? How does one find room for anything else? Or perhaps that’s the whole point.

Ditto.

I saved some braised leeks from dinner, crushed some croutons into crumbs and then crowned that with a poached egg.

You could well be right. I find it deceptive or perhaps manipulative is a better word. Gimmicky? Whatever. I tried it. I’m glad I did. And now I can forget it.

Perhaps eG will be the innovators of new spice storage concepts. Perhaps we will all become wealthy.

Seems as if my library card cabinet is not a unique idea to me. Mind you it never is. As soon as I get a bright idea I discover somebody else had it long before I did! Cabinet

Your system works fine for long-term storage but is extremely annoying for day to day use. I want to be able to easily scoop out a spoonful or so and not have to worry about resealing everything afterwards. Or for some things I want a shaker. I want something like an old-fashioned library card cabinet with tiny atmospherically sealed drawers. When my ship comes in I will forward my idea to Nathan M and hope that he can put it into production. Would give him a rest from making books.

Sorry you are right. The post only gives the month so I went to the top and discovered that the thread was from 2003 but your post is certainly not that old.

Braised leeks with multi-grain torn croutons.