This is Gabe the newest member of the household. He is a rescue dog but he’s so nice that I might be the one being rescued. Anyway is this a form or organic happiness, serenity? Yes! … No additives, preservatives, carbon footprint..I don’t think so. Is this some form of recycle? Maybe the best ever since what a tragedy to imagine this good guy being destroyed. So the new year started off new. .. and I’m grateful. And…(and this pales by comparison but it’s still fun) looking at a new spice at the theodorerichard food [...click to contimue reading...]
Of all the blog categories to use for this post, “Try Something New” was really a no-brainer. As mentioned before, and before, ad nauseam.. we are generally stuck within culinary boundaries of our own making where we eat an extremely limited variety of foods … day..after day… after day. .. Now don’t get me wrong, Green Peppercorns won’t rock your world as something radically different, rather they’ll expand the old pepper theme with something more subtle … and open the door to other things such as sauces that you may enjoy for the first time. First some [...click to contimue reading...]
The trouble with a the premixed special seasonings out there are three: They’re generally non-organic (ie Chemicalized). By the time the spices are prepped, packaged in bulk for the specialty seasoning manufacturer, transported and waiting to be purchased they’ve reached legal drinking age. And spices flatten out as time goes by. You have to accept what they give you. I probably like more heat than you do. You may really like the garlic notes. In other words no matter who you are the store bought spice isn’t “just right”. So here’s the solution. Buy basic organic [...click to contimue reading...]
One good way to multiple your food repertoire is to add in chopped fresh or sauteed peppers to your existing recipes. This of course won’t work for everything but there are many possibilities including: Dips Meals made with Organic Ground Meats such as turkey or beef Sauces In sandwiches In condiments such as organic mustard or ketchup (even if we buy these things from the store we can still dress them up. After all, they’re made to appeal to the average consumer. That’s a good starting point, now we can make then unique for us). Side [...click to contimue reading...]
I just got back from my brother’s place (computer emergency) and noticed that the spice rack situation has further deteriorated. Now, not only are some spices in glass jars to let the light in, but they are on this shelf thing positioned right in front of the window. .. Sort of an effort made to get the maximum amount of sunshine on the spices… Now I almost feel guilty about exposing this to the entire world and thank God I never told him about this blog. If you like this post please share with a friend. [...click to contimue reading...]
This isn’t for everyone but the most die-hard of garlic fans. Here’s the deal. Right now I’m having a mid-afternoon snack of mixed hot organic veggies. And, being a garlic head, I like to occasionally ramp it up. So before I serve the veggies I take a clove of raw garlic and cut it into thin slices onto the plate. Top this with the hot veggies. What this does is barely cook the garlic .. toss things to get everything mixed. .. The result of course is an incredible hit of garlic as you’re eating. For everyone no. [...click to contimue reading...]
It seems that the most common form of pepper is the already pre-ground type that sits in a container with holes in it (aka the pepper shaker). My brother, who does spend some time cooking, will top off his creations with this stale excuse for a flavor enhancer. But pepper is a spice who’s sole purpose is to add flavor to your foods…there’s something wrong here. But when pepper is pre-ground and exposed to air 24/7 it’s aromatics simply evaporate. And if this isn’t bad enough he further insures that all his pepper turns into flavorless black specks on [...click to contimue reading...]
The use of peppers has been rising, and for good reason… they taste excellent, can spice things up if you like and are healthy. Now if you make your own Salsa you really need a knowledge of peppers to keep it interesting. Well, some of the peppers most commonly available are the Bell, Cayenne, Cherry, Habanero Jalapeno and Serrano Peppers. These will vary by size, appearance, color and heat…(the fire in the pepper). Since the peppers are generally chopped, the color & heat are typically the most crucial aspects.