Spice rack cleaning day.
-
I get the size thing, but for left-to-right the alphabet is your friend.
The groups are by type. All the herbs are in one section, seeds, stuff that’s usually reserved for baking, chili pepper based, spice blends, etc. This way I can just know the general vibe of what I’m looking for and let inspiration hit me.
On the bottom all the vinegars are in one section and sauces in another, etc.
-
Is this a weird reference? It smells like a weed reference.
-
Get outta my house! ong this is how my spice rack looks I rly need to sort it
Doesnt help that I keep buyin whateever looks neat ha!Get in there and clean it. It doesn’t take that long. This was overdue. It was jam-packed and now I have some room to breathe.
Someone had moved out and I just kind of added their spices to my collection. So I had like four things of ground ginger. I use ground ginger a lot because I make switchel. But when I opened up each one and smelled it, there was one that could definitely go. I found my missing nutmeg pods. I found my missing nutmeg grinder. So I get to wash that up and stop using powdered for a lot of things like butternut squash soup.
It’s not just about the cleaning. It’s about finding ideas.
-
I love your rack! Envious!
Did you just call me fat? I have gained a little bit of weight but my rack is still respectably less than A cup.
-
Wow. Is there a way to upvote more than once?Yes, and you already did it by commenting.
-
this is not an excessive amount of spices at all! Looks pretty perfect for a small family.
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.
-
Is this a weird reference? It smells like a weed reference.
No, it’s a running joke Marge is a bad cook. Her porkchop’s secret ingredient is salt.
-
Did you just call me fat? I have gained a little bit of weight but my rack is still respectably less than A cup.
well I know the food must be good around there!!
-
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.
These were a game changer for me
-
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.
Great build.
Just keep in mind that anything old than a couple years might be in need of replacement. Especially if already ground.
-
Great build.
Just keep in mind that anything old than a couple years might be in need of replacement. Especially if already ground.
Especially if it’s ground. Gotta smell it.
-
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.
I may be a 36 year old male, but I would like to submit my application to be your wife.
Curry steaks are the fucking best.
-
I may be a 36 year old male, but I would like to submit my application to be your wife.
Curry steaks are the fucking best.
I’m what you would call “hetcis” so you’d have to be my wingman instead of my wife. But positions are available so apply anyway.
-
The groups are by type. All the herbs are in one section, seeds, stuff that’s usually reserved for baking, chili pepper based, spice blends, etc. This way I can just know the general vibe of what I’m looking for and let inspiration hit me.
On the bottom all the vinegars are in one section and sauces in another, etc.
Oh I get it now!
-
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.
-
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.
-
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.
-
“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.
-
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.
-
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.
