SC - First Feast

[kat]

I concur, being allergic to palm products and mushrooms, it severely curtails the
convenience foods that we use around here, plus i never really got the taste for
many of them. We have a larger volume of garbage than many houses, with the
trimmings, peelings and stuff like that and a lot less recyclables-tin cans, soda
bottles and the like.

We regularly go through about 10 lbs salt a year, about 50 gallons of red and
white wine [we buy it in 17 litre boxes for cooking, this amount doesnt count
drinking wine, Max brings that over!] 4-8 oz each of various herbs like oregano,
marjoram, thyme, parsley[well, maybe more parsley, like 12 oz dried and fresh on
occasion] tarragon, bay, rosemary....
probably 3 to 4 lbs [yep, lbs] candied crystalized ginger-we use it as a candy
too
2-3 lbs assorted colors of pepper corn,
galengal, cubebs, long pepper, mahlab, garum masala, other spice blends...

so we do a lot of food experimentationaround here, but we also like to cook and
we all play with our food here.

margali

LrdRas at aol.com wrote:

> As a single person cooking for 2, I use approx. 1 lb black peppercorns; 1/2
> lb each grains, cubebs, and true cinnamon; 6 to 8 grams saffron, 1 lb plus
> long pepper, 4 oz. galingal, 2 to 3 ozs nigella seed, 3 ozs whole nutmegs
> plus my regular spices such as caraway, anatto, cardamon, corianderseed, etc.
> Add to this, fresh and dried herbs in quantity. Yes, I use a LOT of seasoning
> throughout the year but then I also reularly cook foods from the cuisines of
> India, Africa and the Middle East as standard fair.
>
> Granted this may not be typical for an American kitchen, I certainly did not
> exaggerate my spice consumption preferring to actually list 'conservative'
> amounts. I also use 1 to 2 qts of whole milk yogurt a week. Given that I do
> not normally use preprocessed foods, I do not find these figures outside the
> norm. :-)
>
> Ras

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