Spice rack cleaning day.
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Dust, sort, dump, mix, make a small container from a larger one so I don’t have to open the drawer.
Originally had a different spice rack. I built the drawer section to compensate for its inadequacies. I then built the shelving unit from leftover fence boards from a handyman gig. It was really nice to finally have a spice rack that was large enough.
Most of the herbs are grown by me so they cost practically nothing. Really need to step up my seed game.
I was at my parents a few years ago and found a nutmeg I remembered being there when I was a kid in the 70s, little metal tin with a plastic cap. I check back periodically to make sure it’s still there. Who knows how long they’ve had it.
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My small family is me and my wife. And my wife’s Pennsylvania upbringing telling her that I am putting way too much seasoning in things. Yesterday I made steak. She only allows salt and pepper to be used on steak. I want to make curry steak. But I can’t.
“1 inch thick steak. Salt and pepper heavily. Grill at 400. 4 minutes total. Flip each minute to get the good grill marks. Let sit for 2 minutes. Down the hatch.”
And it better be 'Berta beef.
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Dust, sort, dump, mix, make a small container from a larger one so I don’t have to open the drawer.
Originally had a different spice rack. I built the drawer section to compensate for its inadequacies. I then built the shelving unit from leftover fence boards from a handyman gig. It was really nice to finally have a spice rack that was large enough.
Most of the herbs are grown by me so they cost practically nothing. Really need to step up my seed game.
It’s about thyme.
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“1 inch thick steak. Salt and pepper heavily. Grill at 400. 4 minutes total. Flip each minute to get the good grill marks. Let sit for 2 minutes. Down the hatch.”
And it better be 'Berta beef.
That pretty much describes it. Though the one thing that bugs me about this bit from letterkenny is it doesn’t account for the thickness of the steak. I have to imagine they’re cooking pretty thin steaks. It is my desired level of doneness but my wife wants it cooked a little bit longer.
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I was at my parents a few years ago and found a nutmeg I remembered being there when I was a kid in the 70s, little metal tin with a plastic cap. I check back periodically to make sure it’s still there. Who knows how long they’ve had it.
I’m sorry that happened to you.
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That pretty much describes it. Though the one thing that bugs me about this bit from letterkenny is it doesn’t account for the thickness of the steak. I have to imagine they’re cooking pretty thin steaks. It is my desired level of doneness but my wife wants it cooked a little bit longer.
My wife likes it rare enough that a good veterinarian could bring it back to life. She’d say this was overcooked; just walk the cow past the fire and hack off a piece.
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My wife likes it rare enough that a good veterinarian could bring it back to life. She’d say this was overcooked; just walk the cow past the fire and hack off a piece.
I feel you.
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Dust, sort, dump, mix, make a small container from a larger one so I don’t have to open the drawer.
Originally had a different spice rack. I built the drawer section to compensate for its inadequacies. I then built the shelving unit from leftover fence boards from a handyman gig. It was really nice to finally have a spice rack that was large enough.
Most of the herbs are grown by me so they cost practically nothing. Really need to step up my seed game.
I have a 3D printer, so I went with these and a drawer to organize.
https://www.printables.com/model/151171-spice-jar-spacer-organizer
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Dust, sort, dump, mix, make a small container from a larger one so I don’t have to open the drawer.
Originally had a different spice rack. I built the drawer section to compensate for its inadequacies. I then built the shelving unit from leftover fence boards from a handyman gig. It was really nice to finally have a spice rack that was large enough.
Most of the herbs are grown by me so they cost practically nothing. Really need to step up my seed game.
Get that McCormick out of there, then you can rebuild.
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Get that McCormick out of there, then you can rebuild.
Before people freak out, McCormick and some other mainstream spices use sand (silica dioxide) and/ sawdust (cellulose) as a filler or anti caking agent.
If that doesn’t bother you, continue enjoying your pretend seasonings.
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Get that McCormick out of there, then you can rebuild.
The only McCormick is the picking spice and it has been replaced with a home made blend in the original bottle.
Have you looked at their lemon pepper seasoning recently? Doesn’t contain any actual lemon.
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The only McCormick is the picking spice and it has been replaced with a home made blend in the original bottle.
Have you looked at their lemon pepper seasoning recently? Doesn’t contain any actual lemon.
'Have you looked at their lemon pepper seasoning recently? Doesn’t contain any actual lemon. ’
Sounds on program for them. Heh. I wasn’t trying to harsh you, I know sometimes spice collections are inherited and we aren’t going to throw out something handed down from our elders.
Or, maybe you are like me and you hold onto a nasty tube of garlic powder, even though there is a market literally a block away where I can get fresh garlic…
But that garlic powder is how Memaw made her I-talian bread, and that is the recipe stapled into the cupboard of my mind.
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Dust, sort, dump, mix, make a small container from a larger one so I don’t have to open the drawer.
Originally had a different spice rack. I built the drawer section to compensate for its inadequacies. I then built the shelving unit from leftover fence boards from a handyman gig. It was really nice to finally have a spice rack that was large enough.
Most of the herbs are grown by me so they cost practically nothing. Really need to step up my seed game.
What’s your favorite spice? If that doesnt make sense for cooking then I’ll just ask what spice do you use most often?
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Get that McCormick out of there, then you can rebuild.
Why don’t poor people just stop being poor?
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What’s your favorite spice? If that doesnt make sense for cooking then I’ll just ask what spice do you use most often?
Salt. Cumin gets used a lot in both Indian and Mexican. Chili flakes always brighten things up more than black pepper.
