Spice questions

[kengr]

Okay, trying to get the most use I can out of what's in the cupboards.

I've got a bunch of spices I was given at various times and no idea what to *do* with them.

Thyme (powder)
Marjoram (powder)
Mace (powder)
Sage (powder)
Oregano (leaves)
Rosemary (leaves)
Colman's Mustard (powder)
ground ginger
Basil (leaves)

So. what kinds of *cheap* food would you use any of the above in preparing?

I've also got a few things I do know how to use like curry powder, garlic powder and onion flakes as well as salt and pepper.

ETA: was about to throw out two unlabeled bottles when I saw that one had "Basil" written on the cap with felt pen)

Comments

[griffen.livejournal.com]

Thyme is good on chicken, and in chicken-broth soups. Rosemary can be used on chicken or fish. Oregano is great for bean chilis. Sage is, I think, a turkey flavoring. I don't know how to use mace or marjoram, and I've never used powdered mustard. Ginger can be used in just about anything that is Asian-spicy or has a sweet flavor (sweet meats, I mean; I use it when I bake ham, for example). It's one of the pie spices. But I don't use much at a time, because it has a hell of a kick!

One caveat about spices; they do lose their potency as they age. After about three years, they're pretty much worthless, so if any of these are at that point, they're not going to do much for the flavor of your food. You can check to see if they're still good by seeing if you can smell them from a distance of four inches from the open canister. If you can't... chuck 'em.

[kengr]

Well, the mace is mostly definitely still good by that metric. Way powerful.

BTW, I also have some basil. Any suggestions there?

ps. smell tests are problematic for me as my sense of smell has seen better days. Also, you kinda have to know what the stuff smells like first...

[griffen.livejournal.com]

Spices don't "spoil" per se. It's not what it smells like but how strong the smell is that matters. Get someone else who has a better-functioning nose to do a sniff test for you, if possible. Bad spices can turn you off to spices at all, and that's not what you want.

Basil is good for just about anything, really. Chicken, meatballs - remember that fresh basil is the main ingredient in pesto sauce. Try basil with onion and oregano in spaghetti sauces or a bean chili.

I'd recommend you join the cooking community; they often come up with good "cheap eats" suggestions.

[acelightning.livejournal.com]

Hoping you're not allergic to any of this...

[dornbeast.livejournal.com]

Boil four ounces of your favorite noodles, and drain. Drizzle olive oil over it.

Add a tablespoon of this mixture, and a little garlic powder.

Parmesan cheese and black pepper to taste. Serves one.

Optional: add frozen vegetables to the noodles three to five minutes before you're finished with them.

[crazyjane13.livejournal.com]

Rosemary, basil, oregano ... spaghetti sauce. Absolutely.

Thyme is nice with potatoes cut up into big chunks, drizzled with oil and a little bit of salt, and roasted. You can also add rosemary to that.

Sage is chicken's friend.

[kengr]

Great, *now* you tell me (when I've only got one potato left) :-)

ps. if you were one of the Aussies who were complaining about the way the government was treating immigrants a while back, there's a story you might enjoy.

http://www.beyondthefarhorizon.com/phpBB2/chapter_list.php?s=127

[ruth-lawrence.livejournal.com]

Spaghetti sauce will use quite a few of those, and mince.

You'd need some tomato, though, really.

[kengr]

Mince?

[ruth-lawrence.livejournal.com]

Ground meat...

[kengr]

Ah. That's "either "ground beef" or "hamburger" in the States.

Mince is only encountered as the increasingly rare "mince pie" which has nothing to do with meat.

If I hadn't read some stories set in the UK, I'd have assumed you were talking about the pie filling.

http://en.wikipedia.org/wiki/Mince_pie

[morgan-gw.livejournal.com]

If you're into the esoteric, sage can also be burned as incense as a general purifier -- drives out bad vibes :-). Start with small amounts, though, so you don't overwhelm.

A web search might yield esoteric uses for some of the others, if you care. IMO it's a good way to make use of herbs that might not be fresh enough for cooking.

Morgan /|\
who's got stuff in her cupboard that may be old enough for a drivers' license ;-)