This afternoon I went to Penzey’s herb and spice shop. It’s just a few miles away and they do mainly mail-order for freshly-dried items and whole spices (like nutmeg). What I like about having the shop close by is that by every item there is an apothecary jar you can open and smell the herbs.
This is especially good if there are two versions of the same herb. The difference between French and California basil is that I grew up with California basil and that aroma rings truer to my cooking. Another example is Turkish vs. Mexican Oregano. I don’t cook Mexican food very often or would buy the Mexican oregano for an authentic taste. Most of my dishes are of European origin so I use Turkish Oregano.
I generally stay away from spice blends but found two today that I chose to try in 1 oz. containers: Tuscan Sunset; and Greek Seasoning. When I opened the Greek Seasoning I smelled Greece. Incredible! They also have many mixes of grill seasoning including Northwest and Southwest, that I’ve been trying. Darn it, I forgot fennel seed and whole cardamom. I wanted to use my new KitchenAid spice grinder (the only one I’ve found where the bowl comes off for washing, so one doesn’t need a coffee grinder AND a spice grinder).
Chiles are abundant here and I’m just working my way through. Commercial chili powders are cut with turmeric and other fillers. I’ve started using pure Ancho chili powder, Aleppo peppers, and Chipotle powder (dried, smoked Jalapenos).
Over the past year or so they’ve added salt to their offerings, from Kosher to Fleur de Sel to French Gray and beyond. I use primarily Kosher because I keep it in a small bowl next to the stove and its irregular crystals make it easy to pick up with my clean fingers. I also find that sea salt is much saltier so I’d have to measure and I don’t regularly do so.
Other luxury items include vanilla beans and three different kinds of whole Saffron stamens. These are things that you buy when you need them, and use quickly. If you need to mail order, plan for your special dinner party menu a couple of weeks ahead and order online (www.penzeys.com).
Hope you’ve had a great day. I spent part of it getting used to what might be our next car. It’s awfully big, as I literally looked down on a beloved Honda Accord, which we’ll keep.
Cooking with Dee 
Never buy powdered saffron. Who knows what’s in it, and they’re charging full price. Buy only individually-harvested stamens. Penzey’s site is very informative on the different grades. Hey, there’s a reason saffron and truffles are the most expensive culinary treats on the planet. Ok, caviar, you got me.
Placed my Penzey’s order this afternoon. Will be attempting to make sausage soon. I’ve always wanted to and it’s going to take some time to perfect, but I’m looking forward to it. Sadly, I’m not creative in my culinary attempts, but I do love to cook and I love for it to taste good. Pretty good combo around Chateau L :)
No, I bought already MADE sausages. I bought a KitchenAid attachment ten years ago and have never taken it out of the box!
We ended up going out for dinner to a local place.
The important thing to remember in making sausage is that 1/3 has to be fat. I know. Tough to say.
I’ll look for some recipes. You’ll also have to get 25 feet of casings that you need to soak and rinse.
While I don’t remember the exact context of the quote, it has something to do with two things people never want to see, politics and sausage-making.
Good luck. Please share your recipe! Dee