Comments on: Eclectic Kitchen™: A Spice of Life

By: Michelle Norris

Michelle Norris — Wed, 20 Aug 2008 03:38:44 +0000

Thanks for all the comments! I’m sorry I was out of town for a Marine graduation and couldn’t get back to you all!

Judy, I have used lavender in my sugar, in fact, I almost posted that as an additional recipe but decided against it. I do love up some lavender ice cream, have you tried that? Mmmmm…wonderful!

Veronica…your question isn’t silly at all…you can use vanilla sugar in really any recipe you want but I use it for baking mostly when I want an extra flavor of vanilla, you can sweeten tea, coffee or fruits with it. Fruit is especially lovely with it over pound or angel food cake with a dollop of whip cream, a really beautiful, light dessert. The uses are really limited to your imagination with it.

Thanks again, all!

By: Lauren

Lauren — Thu, 14 Aug 2008 18:06:46 +0000

Hi there – great post. I’ve read that grinding salt doesn’t actually do anything to the flavor (vs. a pepper that absolutely is better when freshly ground). The jury is still out on this one in my mind, although your point about different levels of coarseness is well taken.

Also, you need a SpiceStack! Okay, you need about four SpiceStacks – I have never seen someone with so many spices. My father invented the SpiceStack when he got tired of seeing my mom dig through her cabinets every time a recipe called for spice. SpiceStack holds 27 of YOUR spice bottles from the grocery store which is so much better than using whatever the expensive spice rack companies decide to give you! Also, the drop down drawers ensure an efficient use of cabinet space and top-notch organization so you can always find the spice you need right away.

I’ve heard of our customers buying a SpiceStack and filling it half way as a housewarming gift – that way the recipient can add their own spices as they become more experienced cooks. We are also coming out with a smaller 18-bottle version of the SpiceStack in October for people who are just starting their cooking adventures.

Happy Organizing! Lauren Greenwood, President, SpiceStack Inc.

By: Veronica

Veronica — Wed, 13 Aug 2008 21:14:35 +0000

This may be a silly question, but what do you use the vanilla sugar for?

Thanks!

By: Judy

Judy — Wed, 13 Aug 2008 14:45:41 +0000

Yikes – your spice rack looks like mine. Two shelves in one cupboard and used regularly.

Have you tried lavendar in sugar? It is an interesting combination.

By: Michelle Norris

Michelle Norris — Wed, 13 Aug 2008 12:22:50 +0000

Patricia,
Thanks for the reply! About the orange peel, I use both the dry & the fresh. I particularly use it in my raspberry-pomegranate vinegraitte but I will use it in addition to recipes calling for OJ that are appropriate. I find it gives a little extra something, that is, if I don’t have any oranges and can’t use fresh zest.

By: Patricia Resnick

Patricia Resnick — Wed, 13 Aug 2008 08:46:26 +0000

Great tips, Michelle, especially the freshly ground salt. Too many people don’t know that one. And I’m absolutely with you on the pepper! About the orange peel, do you use the dried, jarred stuff? I’ve wondered if it might be a good thing on its own, in addition to the fresh.
Thanks!

By: sbutineau

sbutineau — Wed, 13 Aug 2008 01:56:34 +0000

I always add vanilla pods to my powdered (icing)sugar too. The icings taste so much better. Great article regards Suzanne