[Sca-cooks] Cleaning Cupboards

[mollirose at bellsouth.net]

Yeah! We need to do another raid on the Farmer's Market with the kids. 

We have your chestnuts...finally. Geoffrey would like to bring them by tomorrow?

Molli


> 
> From: <kingstaste at mindspring.com>
> Date: 2006/01/05 Thu AM 11:20:44 EST
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Subject: RE: [Sca-cooks] Cleaning Cupboards
> 
> 6 months or so for dried herbs (green leafies)
> 6 months to 1 year or so for ground spices
> 2 years + for whole spices, longer for heavier/thicker things like
> peppercorns, chunks of root, etc.
> 
> Just rules of thumb, mind you.  Smell and looks and taste are the best way
> to tell.  Many things are fine if you use a bit more, some things (like
> dried parsley) just end up tasting like dirt, and more just tastes like more
> dirt.  Mileage will definitely vary.
> Christianna
> home to older seasonings than all of the above!
> 
> 
> 
> Over the weekend we got into a cleaning frenzy. My spice cupboard was hit
> hard. Ground spices/herbs that I felt or knew were at least a year old went
> out. There are some whole spices that are at least that old that I'm
> keeping.
> 
> Please, is there a better rule of thumb to go by?
> 
> Thank you,
> 
> Molli Rose
> 
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