[Northkeep] Drop Talana in a spice merchant's shop and watch her go

[Tina Michael]

I have been looking for a source for good mild Hungarian Paprika, just can't
make a decent Paprikash without it, and I can't seem to find it anywhere.
The selection in Walmart and Reasor's is almost depressing, it's like herbs
and spices for Dummies.
I plan to visit when next I am on that side of town.

 Tina
 loves to cook a bit

On Thu, Jan 27, 2011 at 8:40 AM, Susan O'Neal <catmafia03 at gmail.com> wrote:

> Ahhh, sounds like we need to plan a pillage soon and maybe a fun cooking
> day.  I love when you take us through the 'notions' and give us all the
> ways
> we can use them.  Once Jim is beyond his next stage of torture in a few
> weeks, I would happily open our house up for a cooking day where you can
> share your secrets.  I have a small store of spices to start from, the
> Spice
> Godess and a few others have had me hitting my favorite Indian market to
> build up my stores-though I have no idea how long of trip they took to get
> to me.  Anjum has been teaching me the easy way to make Indian food and has
> a simple way to make Naan, Bal demonstrated a couple Roti variations, and
> Aarti showed me how to make Chapatties this last week.  I am ready to move
> beyond the packet Indian food like I brought to the December Grub and Garb
> and really, really want to work on some of the breads.  That and I'd love
> to
> learn the nuances of the different regions Garum Masallas.  I have learned
> the secret to mango lassi, so we can be sipping these as we treasure the
> other things.
>
> Can't wait to visit Spiceology,
> Susan the Curious
>
> On Wed, Jan 26, 2011 at 9:01 PM, Jennifer Carlson <talana1 at hotmail.com
> >wrote:
>
> >
> > Tulsa . . . has an epicier!
> >
> > Spiceology opened this week in the Farm Shopping Center, just north of
> > Hancock's Fabrics, in the space once occupied by the Game Shop.  I have
> been
> > waiting eagerly since the sign went up over the door before Christmas.
>  Last
> > night, while making an emergency run for thread at Hancock's, I saw that
> > they had finally opened for business, but alas, had closed for the day.
> >  This morning the Tulsa World and an article on the store, which opened
> > yesterday: so, of course, I beelined for the shop after work this
> evening,
> > and was delighted at what I found.
> >
> > The shop is set up like a boutique, meaning that the display cases are
> > small and the shop has a lot of open space, but hey - their product is
> all
> > in small bottles, so there is a great deal of stock to drool over.
>  You'll
> > see test tubes among the bottles - those are display samples you are
> welcome
> > to sniff.  They package and label their own goods, and the colors and
> scents
> > of their wares tell you this stuff hasn't spent five years in a leaky
> > Italian galley coming from Cathay by way of India, to be held in an
> Adriatic
> > port for another year until it's packed and shipped to Paris, with
> upcharges
> > and price hikes along the way, until a poor London housewife can hardly
> > afford a bit of cinnamon for her camaline sauce, and peppercorns become a
> > form of currency.
> >
> > I immediately scooped up a jar of Ceylon cinnamon - that's cinnamomum
> > verum, or true cinnamon, not the cassia that we're used to.  True
> cinnamon
> > has a more delicate scent and flavor.  It was $3.49 for .9 ounces - you
> > can't beat that.  Also for $3.49 I snagged a bottle of garam masala.
>  It's
> > so fresh the aroma smacks you.  Diarmaid is looking forward to a tikka
> > masala dinner soon.
> >
> > I made myself pass over whole and ground corianders and cardamoms and
> > nutmegs.  They have juniper berries, allspice, mace, and cloves.  They
> have
> > jars of grains of paradise that make the tiny packets from High Gravity
> look
> > stingy.  One display case is devoted to salts - sea salt and mined salt;
> > white, gray, and pink.  There's even a salt that our friends who ride the
> > Mongolian Steppes would be familiar with.  For those whose cookery leans
> > toward the grill, you can take your pick of mixtures and rubs.  If you
> need
> > extracts, you can find high-quality vanilla (I confess I didn't examine
> > those as closely, as my wallet was making mewling noises and I knew if I
> > didn't leave soon, it would be ramen noodles for dinner till payday).
> >
> > I was hoping for long pepper, cubebs, and blade mace, but at least for
> now,
> > their stock is a tad more mainstream.  The owners (a husband and wife),
> > however, said they are open to doing special orders, and took notes about
> > the long pepper in particular.
> >
> > I am not being paid anything by Spiceology - I'm not getting kickbacks or
> > free merchandise for talking them up (though that's something to discuss
> > with them).  My reason for emoting is far more selfish:
> >
> > We have a spice merchant in town.  The prices for some of these items -
> > when you can find them - at local grocers would make a Geonese trader
> > petition for price controls.  Let's do what we can to get them up and
> > running and keep them that way.
> >
> > Oh, and their hours are 10:00 am to 6:00 pm, Tuesday through Saturday.
> >
> > Now, back to making candy,
> >
> >
> > Talana
> >
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> >
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