Sauce Goddess gourmet spice rubs are very unique, super aromatic and flavorful. All its seasonings contain salt and can be used and dip mixes too. Original Super Chunk is a great all purpose seasoning with garlic, fennel, thyme and mustard seeds. Great on any meat or roasted veggies. Moroccan Twist is a curry-like seasoning with cardamom and allspice. It is a twist on North African spices. It's terrific on lamb, pork, chicken or even apples. Latin Heat is a spicy seasoning with cumin, oregano and New Mexican chilis that can be used with steak, chicken pork or any fish. Also good with eggs. It's a bit spicy too, so enjoy the heat. BBQ Sweet Heat is our spicy all-purpose seasoning. It has great flavor and doesn't taste sweet at all. Try it on pineapple for a really unique spicy experience. Sauce Goddess gourmet take a great combination of spices and grind them up large so you get a great hit of flavor in each bite. They're not too salty and a couple of them have a great kick of heat.
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Does spice Islands Gourmet Blend Curry powder contain gluten?
Why not contact the nice folks at Spice Islands and ask them? http://www.spiceislands.com/ContactUs.aspx?b=wc&bsid=wcsid
Berbere Spice 2.0 oz by Zamouri Spices
Order at Amazon for $6.95
How do you explain to someone why you aren't writing?
He says,
"I wish you would write,"
but he doesn't know
when I read his verse,
it's pure gourmet.
Blending spices and
seasonings
like a true Master Chef
that my palate awakes
to tastes never known.
And then I read mine
more like
fast food gone bad,
leaving me
bloated
and gassy.
Or that when my eyes
fall upon his words,
it's as though
drops have been used
to open my pupils
and take all of life in.
Then I look at my words,
sadly shaking my head.
The person who wrote them
wears blinders compared.
He says,
"I wish you would write."
I say,
"I would if I could."
ma, you are being insecure while being different from others here your work does have its own allure so keep on writing without fear and while you're writing what you write your twenty seven thousand points gives a small signal of your might besides none of it disappoints! You write of "Arlighton", "Boxes" Your "visit to a troubled land" "poets in pain", other losses I can't concieve the life this spanned So you think your writes are humdrum and I sense this, and my world rocks: I see a cunning conundrum wrapped in a box of paradox of all the snarling, darling poets writing love, blame, or of the phlegm- atic, that cross the line or tow-it, you're right there with the best of them
Pictures, Accounts, and Descriptions?
It's baseball season again, and although I like sushi very much, I can't get into it as a mid-game repast.
There's only two true baseball foods. Peanuts and hot dogs.
Peanuts aren't very noteworthy unless you get the flavored or spiced kind. And only if they light your ass on fire are they noteworthy at all.
It's hot dogs that are the gourmet nourishment at all ball parks.
So, have at you. What's your fave mystery meat blend in a skin, and whaddya have on 'em?
Here are mine:
As it used to be at old War Memorial in Greensboro, Curtis or Carolina Pride all the way (mustard, onions, and slaw with Texas Pete), and at two un-named ball parks in the midwest, Hebrew National all the way (northern style...hot mustard, kraut, and any available hot pepper).
...best answer picked 9pm eastern Friday.
Originality and smartassiness are pluses.
You're up.
I'm a sucker for a chicken frank plain. Now, they don't really serve these at the ballparks here in Chicago, but they should. But since they don't, second choice is any hot dog with those snappy casings. God, those are great. The snap of the skin, juice squirting out... oh, wait a minute, that sounds a little "Brokebacky".. But those are still the best hot dogs. And on top... nothing! Yup, I am one of those freaks who actually prefers my hot dogs plain. Oh, I'll occasionally put mustard, relish and onions on them. Or if I'm at a hotdog stand, I'll have the works. But at home or at the ballpark, I want them au natural. I want to taste the dog, the bun. Put mustard on and the dominant taste is ... mustard, especially at the ballpark where you usually don't get the choice of Grey Pupon, honey mustard or Guldens. Just that stuff that comes in the little packets that are hard as hell to open. Onions add a little zest to the dog, but who eats a hot dog with just onions. Nope, give me a nude hot dog on a bun and let the game add the flavor!
Question regarding a cocoa-chili powder recipe?
I have seen Mccormick's blend of cocoa-chili powder that can be used to enhance the flavor of meats being prepared with a mole sauce, and instead of purchasing, i was wondering if anyone hasn't came up with a combination of these ingredients on their own that seems to offer a good ratio of each flavor. I wasn't sure if it would be a 50-50 measurement or if it would be necessary to ease up on the cocoa. I made some chili powder recently from some dried ancho chili's and i figured it would be better to just make my own instead of paying "gourmet" prices. I guess in a worst case scenario, i could just experiment but i was wondering if anyone had already found a measurement that works. Also, if their are any other dried-spice flavor combination that you love, i would love to hear them out of curiosity. Thanks!
2 tablespoons HERSHEY'S Cocoa 2 tablespoons chili powder 2 teaspoons ground cayenne pepper 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon
