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Post by cathygeha on Mar 6, 2019 7:16:54 GMT
This round runs from February 21 - April 3rd. It’s not too late. If you ‘d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome to join us.
Challengers:
bmazzo/Beverly - NEVER give up
cathygeha/Cathy - moderation
cherryt38/Cherry - Mindful eating, attention to the sigh
jalibmu/Jan - focus on good health guidelines
jasimons/Judy - 5 minutes a day to write gratitude, plan and reflect
pamthomas46/Pam - continue to collect blue dot days
Hostess Schedule:
February 21 - 27 Pam
February 28 - March 6 Cathy
March 7 - 13 Judy
March 14 - 20 Jan
March 21 - 27 Cherry
March 28 - April 3 Beverly
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Post by cathygeha on Mar 6, 2019 7:29:10 GMT
Thank you for spending the week with me. I am learning from the spice information and hope you are, too. Maybe we can each try a new recipe and share later.
25 Spice Mixes From Around the World
From ras el hanout to herbes de provence, herb and spice mixes are essential to many cuisines around the world. Bringing these blends into your own kitchen can lend authenticity to international dishes and provide creative inspiration for your everyday cooking. Ready for this trip across the globe? No passport required!
Middle East
• Advieh – A Persian mix of dried rose petals and spices like cinnamon, cardamom, cloves, nutmeg, cumin; often used in rice and stews.
• Baharat – An all-purpose seasoning in Middle Eastern cuisine, typically including black pepper, cumin, cinnamon, and cloves.
• Za’atar – A fragrant and tangy blend of thyme, sesame seeds, and sumac. Check out our tour of a Lebanese za’atar farm. www.thekitchn.com/taming-the-wild-thyme-a-visit-to-a-zaatar-farm-in-lebanon-grower-tour-188327
North America
• Dry Rub – From Kansas City, this sweet and smoky barbecue rub includes brown sugar, paprika, and other spices.
• Pickling Spice – Lends complex flavor to preserved fruits and vegetables; generally contains bay leaves, mustard seeds, and peppercorns.
• Poultry Spice – An aromatic, woodsy combination of sage, thyme, and other herbs and spices.
• Pumpkin Pie Spice – Made with warming spices like cinnamon, nutmeg, ginger, and cloves. Not just for pumpkin pie!
Did we miss any of your favorite blends? Let us know in the comments.
Questions:
1. Comments? 2. FUN: What spice mix would you like to try (if any) that were mentioned this week? If you do try one be sure to share with us later in the 7 in 7 thread
AND...no time for personals. I need to shower and get ready for guests and still haven't finished preparing all of the food! So...thank you for spending time with me this week and happy seasoning and flavoring!
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Post by cherryt38 on Mar 6, 2019 14:08:09 GMT
Some of those middle eastern blends sound interesting. One that wasn't mentioned is Italian seasoning, which consists of basil, rosemary, oregano, marjoram and thyme. I have all those spices, but it would probably be easier to mix them in advance and just measure out the blend rather than the individual spices.
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Post by bmazzo on Mar 6, 2019 14:48:05 GMT
I have never heard of sumac as a spice, Guess it is the same sumac as the trees that we have growing wild all over the place here. They are a very small tree (just a bush really). My mother always said they were a nuisance. They have a funny leaf and a berry that falls off all over the place. When they bloom, they smell bad. Wonder if the spice, comes from those berries? Never before heard of any use of them.
All the North America spices, I have & use all the time. Never thought of using pepper with cinnamon & cloves. Sounds interesting, I might have to try that.
Several interesting spices, I would like to try several of them. I have always been interested in different flavorings.
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Post by jan on Mar 6, 2019 17:24:05 GMT
Good morning ladies. I am very familiar with the North American spices and use them. I have had a dish with Zaatar spice in it. The others I haven't heard of.
Cherry, you could mix them all and store them in their own spice bottle. (I just get the big jar from Costco  )
Another interesting seasoning is how many different BBQ sauces there are in the US. Each region has their own blend of spices and sauce.
Cathy, thank you for this very interesting week. I think I will have to go back and save all these spice blend links in a word document.
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Post by podkey on Mar 6, 2019 21:17:07 GMT
Oh boy oh boy these all sound great and sooooo many to choose from. Yeah have used all the North American ones and probably tasted some of the Middle Eastern ones.
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Post by pamthomas46 on Mar 6, 2019 21:53:22 GMT
I agree. I want to make sure I save the links because there was so much great info. Thanks for a great week Cathy.
Today’s list included pumpkin pie spice which I do love in the fall.
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Post by jasimons on Mar 6, 2019 23:41:20 GMT
Thanks Cathy, for the great week. As others have mentioned, I've also saved the lists/links of spices and blends.
I'm honestly not sure what I'd like to try - just looking at today's list, I think my choice would be Za’atar. A friend who enjoys trying to recreate resturant dishes has also mentioned that spice/blend, so she might be able to give me some ideas for it's use.
Cathy, thanks again - and I'll be back a bit later this evening to post for Thursday to start the next week of the challenge.
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