SC - Rose water

[LrdRas at aol.com]

In a message dated 4/19/99 12:44:55 AM Eastern Daylight Time, 
stefan at texas.net writes:

<< I don't use anywhere
 near that much *regular* pepper in a year, much less long pepper. And
 I *like* pepper.  But I will readily admit that Ras does more cooking 
 from fresh ingredients than I.  >>

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. 

To use potaoes as an example of food served in my house which seldom finds 
its way to the table, I buy less than 15 lbs total potatoes in a uear. 
However, I go through at least 5 to 10 lbs of couscous, rice, and bulgar 
wheat, quinoa and other grains.

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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