Spices Online

Description

Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue—what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints—can be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks.

Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle

Description

While sailing around the Caribbean, Ann Vanderhoof  and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills. Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.

Product Description While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills. Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions. A Look at The Spice Necklace (Click on Images to Enlarge) Photos from the Islands Fresh lobster for dinner Nutmeg and mace come from the same tree. A seamoss farmer with a jug of seamoss drink Author Ann Vanderhoof drinking coconut water Cassia bark is rolled and pressed by hand to form cinnamon sticks Cooking oregano infused goat Spicy Bites: A Taste of The Spice Necklace 1. Wild oregano is a mainstay in the diet of goats that graze in the hills at the northwest edge of the Dominican Republic--which means the meat comes to the kitchen preseasoned, and infused with flavor. 2.Seamoss is a type of seaweed that is reputed in the Caribbean to be a potent aphrodisiac, the island version of Viagra. It’s dried, boiled until thick, then mixed with milk and spices (such as cinnamon and nutmeg). One restaurant in Grenada calls its version of the milkshake-like seamoss drink “Stay Up.” 3. Nutmeg and mace come from the same tree. When its apricot-like fruit is ripe, it splits open to reveal a lacy, strawberry-red wrapper around the hard glossy brown shell that holds the nutmeg itself. This waxy red corset is mace, and more than 300 pounds of nutmegs are needed to yield a single pound of it. 4. On the Scoville scale of pepper heat, Trinidadian Congo peppers rate about 300,000 units. Even the most fiery Mexican jalapeño only measures about 8,000. 5. Coconut water--the clear liquid inside a young or "jelly" coconut--has the same electrolyte balance as blood and was given intravenously to wounded soldiers as an emergency substitute for plasma during World War II. Coconut water is also better than energy drinks for rehydration, replenishing electrolytes and minerals such as potassium. For the same reasons, it's used as a hangover cure in the Caribbean. 6. Much of the ground cinnamon sold in North America is actually cassia, which is the variety of cinnamon grown in the Caribbean. Cassia has a stronger, more pungent flavor than true cinnamon. Once a year, the trees are harvested by carefully peeling the bark away from the branches. After the outer layer is removed, the inner bark is dried in the sun. As it dries, it begins to curl into sticks, and then is rolled and pressed by hand to complete the process. 7.The aroma of allspice is a sensuous combination of nutmeg, cinnamon, cloves, and black pepper-- which leads to the common misconception that it is a blend of several spices. In fact, allspice is a single spice-- the dried berry of a tree that is native only to the West Indies and Central America. Jamaica produces 90% of the world's supply; Grenada, the remaining 10%. 8. To make removing coconut meat from the shell easier, bore holes in two of the eyes of the coconut using a pointed utensil and drain the liquid. Bake the nut in a preheated 400° F oven for 15–20 minutes. This cracks the shell and shrinks the meat slightly, so it virtually pops out. 9. Mauby, a popular West Indian drink, has a proven ability to reduce high blood pressure. It's made by steeping the bark of a native Caribbean tree with spices such as bay, cinnamon, star anise, and fennel. 10. Vanilla is the world's second most costly spice (after saffron). Not only do most vanilla flowers have to be hand-pollinated to produce beans, but the beans also have to be fermented and aged to develop their flavor. Straight off the vine, they're odorless and tasteless.

Features

• ISBN13: 9780618685370
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Black wood with chrome accents, rack revolves, comes with 16 Spice jars filled with frequently used spices

Features

• This handy, well-stocked spice rack comes with 16 sealed jars filled with frequently used spices
• Jar caps are clearly marked for easy identification, and the rack revolves so finding the spice of choice is easy
• The rack is made from black wood with chrome accents
• It fits neatly on any countertop or stores easily in a cabinet
• The set makes a great gift idea for new homeowners or newlyweds

Description

Green Basics contains one can each of organic basil, organic dill, organic oregano, organic rosemary, organic tarragon and organic thyme. Each can contains 12 one-teaspoon packets of spice.

Description

SPICE WORLD - DVD Movie

The Spice Girls have plenty of personality, and that helps make up for the lapses in inspiration that keep their feature debut from being a truly good movie and potential cult piece. As with Richard Lester's Hard Day's Night, Spice World is about a few days in the collective life of the all-female British group; and the banter is suggestively representative of how the Girls all speak to one another. But the value of individual scenes is woefully inconsistent, reaching a low point in a dumb sequence when a gaggle of extraterrestrials hit them up for autographs. Fortunately, the film is full of great people, or in some cases good people doing great things: Richard E. Grant, Roger Moore, Alan Cummings, Mark McKinney, and tons of cameos from the likes of Elton John, Elvis Costello, and Bob Hoskins. You don't have to be 11 years old and female to get some enjoyment out of this movie, but it might help. --Tom Keogh

Description

Glade Fragrant Mist Alpine Spice Is Perfume For Your Home That Will Fragrance Each Room With Crisp Mountain & Herbal Scents.

Description

Serveware Karhai or Kadhai is the Indian version of a Wok. It is a round deep pan made of heavy metal, with handles on both sides. The particular Indian serving bowl here is more suitable for serving dishes rather than cooking. Double metal sheets, stainless steel on the inside and copper on the outside with air cushion in between, enables food to remain warm for longer when served on the dining table. This Indian tableware is great for serving curries and lentils, even dry dishes as its depth can contain sufficient amount food for 2 persons. Besides giving a very authentic look it also gives a feel of traditional Indian dining.Clean your copper tableware by hand and avoid dishwasher as the detergent can cause oxidation leading to permanat damage. Use a solution of vinegar and salt diluted with some water at such times but don't use it regularly. Also avoid scratchy cleaners like steel wool. A simple, soft cleaning liquid on soap base, hot water and a soft washing cloth is best for daily use.

Features

• Asian dinnerware copper karhai serving bowl for 2 to 3 persons
• Stainless steel inside, copper outside in deep hammered finish
• Diameter 5.5 inches, height 3 inches, weight 350 grams
• Handmade by artisans of Mathura in north India.
• Shipped in 24 hours from Gurgaon in India

Description

The Breville conical burr grinder has anti-static technology. It's has a stainless steel/polymer base with start and stop control, as well as a on/off switch. It has a removable bean hopper that hold 1/2 pounds of coffee beans. Ultra fine to coarse adjustable settings. Beautifully designed.

Features

• Conical burr grinder with ultra-fine to coarse adjustable settings
• Variable timer with 10 to 30 seconds of grind time
• Removable bean hopper holds 1/2 pound of coffee beans
• Stainless-steel/polymer base offers start and stop control, plus on/off switch
• Measures 5-1/4 by 7 by 11-1/4 inches

Description

IACP Cookbook Award Finalist Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read. "Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there." —Regina Schrambling, Los Angeles Times "Even those who never cook may find themselves often dipping into this intriguing read." —CeCe Sullivan, The Seattle Times