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Do I have a problem????

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    Do I have a problem????

    I have several places in the house, between the pantry cabinet, kitchen cabinets, a counter in the basement and pantry shelving unit in the basement. As a result, I sometimes don't know what I have when looking at a recipe and often end up buying duplicates, or even triplicates of things I already have, but didn't know I have. Sometimes I even think I have something but then don't find it when looking for it, go buy it, then sometime later finding that I, in fact, DID have it already. So to remedy this I decided to take an inventory of my spices and the location, or locations, where each could be found in the house. I made a spreadsheet on QuattroPro and sorted it by spice alphabetically. It turns out I currently have 139 different spices, spice blends and/or rubs. I am counting the same spice in different forms as different "spices," e.g. cumin seed and ground cumin. Here's my list. I think I have a problem. What say you all?

    A.P. RUB (S.P.G.)
    ACHAAR
    ADOBO GOYA
    AJWAIN
    ALLSPICE, GROUND
    ALLSPICE, WHOLE
    AMCHUR POWDER
    ANCHO POWDER
    ANISE SEED
    ANISE, STAR
    ANNATTO SEEDS
    APL BEEF RUB
    ASAFOETIDA
    BASIL LEAVES
    BAY LEAVES
    BAY LEAVES, INDIAN
    BLACKENED REDFISH MAGIC
    BLACKENED STEAK MAGIC
    CAJUN SEASONING
    CARDAMOM - GROUND
    CARDAMOM PODS, BLACK
    CARDAMOM PODS, GREEN
    CARDAMOM SEEDS
    CARRAWAY SEED
    CAYENNE PEPPER
    CELERY SEED
    CHAAT MASALA
    CHERVIL
    CHILE POWDER - COMMERCIAL
    CHILE POWDER - HOMEMADE
    CHILE POWDER - MEXICAN HOT
    CHINESE DRIED MUSHROOM
    CHIPOTLE POWDER
    CHIVES
    CILANTRO LEAVES
    CINNAMON - GROUND
    CINNAMON STICK
    CINNAMON SUGAR
    CINNAMON, CEYLON
    CLOUD EARS
    CLOVES - GROUND
    CLOVES - WHOLE
    CORIANDER - GROUND
    CORIANDER SEED
    CREAM OF TARTAR
    CRUSHED ROSEMARY
    CUMIN - GROUND
    CUMIN SEED
    CURRY POWDER - HOT MADRAS
    CURRY POWDER - INDIAN
    CURRY POWDER - JAMAICAN HOT
    CURRY POWDER - JAMAICAN HOT - HOMEMADE
    CURRY POWDER - JAMAICAN MILD
    CURRY POWDER - RED
    CURRY POWDER - YELLOW
    DILL SEED
    DILL WEED
    FAJITA SPICE
    FENNEL SEED
    FENUGREEK LEAVES (KASOORI METHI)
    FENUGREEK SEEDS (METHI)
    FIVE SPICE POWDER
    GARAM MASALA
    GARLIC POWDER (GRANULATED)
    GARLIC SALT
    GARLIC, FLAKES
    GARLIC, MINCED
    GINGER, GROUND
    HABANERO PEPPER - CRUSHED
    HERBES DE PROVENCE
    HOLY BASIL
    JAMAICAN ALL PURPOSE SEASONING
    JAMAICAN CHICKEN SEASONING
    JERK SEASONING
    JUNIPER BERRIES
    KALA JEERA
    KASHMIRI CHILLI POWDER
    LEMON PEEL
    LEMON PEPPER - SEVERAL
    LEMON PEPPER (SALT FREE)
    LILY BUDS
    MACE - GROUND
    MACE - WHOLE
    MARJORAM LEAVES
    MARJORAM, GROUND
    MUSTARD POWDER
    MUSTARD POWDER - COLEMAN'S
    MUSTARD SEED - BLACK
    MUSTARD SEED - YELLOW
    NIGELA/KALONJI/ONION SEED
    NUTMEG - GROUND
    NUTMEG - WHOLE
    NUTMEG - WHOLE
    ONION POWDER (GRANULATED)
    OREGANO, ITALIAN
    OREGANO, MEXICAN
    PAPRIKA
    PAPRIKA - HUNGARIN HOT
    PAPRIKA - HUNGARIAN SWEET
    PAPRIKA - SMOKED
    PARSLEY LEAVES
    PEPPER - BLACK, COURSE GROUND
    PEPPER - WHITE, GROUND
    PEPPER, GOCHUGARU
    PEPPERCORNS - BLACK
    PEPPERCORNS - SZECHUAN
    POMEGRANATE SEEDS
    POPPY SEED - BLACK
    POPPY SEED - WHITE
    POULTRY SEASONING
    PRAGUE POWDER #1
    PUMPKIN PIE SPICE
    RANCH SEASONING - COMMERCIAL
    RANCH SEASONING - HOMEMADE
    RED CHILI POWDER - EXTRA HOT
    RED PEPPER FLAKES
    ROSEMARY LEAVES
    SAGE, GROUND
    SAGE, GROUND
    SAGE, RUBBED
    SALT - BLACK (KALA NAMAK)
    SALT - FLEUR DE SEL
    SALT - HIMALAYAN PINK - COARSE
    SALT - KOSHER (DIAMOND CRYSTAL)
    SALT - SEA - COARSE
    SALT - TABLE
    SAZON BADIA
    SAZON GOYA
    SEASONED SALT
    SESAME SEED - BLACK & WHITE
    SESAME SEED - RAW
    SESAME SEED - TOASTED
    SIMON & GARFUNKEL RUB
    TANDOORI MASALA
    TARRAGON
    THYME LEAVES
    TOMATO POWDER
    TURMERIC

    #2
    Holy crap! I'm doubtful you would find a restaurant that has an inventory like that. At least you know what they are. I have about 1/2 dozen "mystery" spices that I have absolutely no clue what they are or where they came from. They have a faint smell that I can detect but I don't recognize.

    What is Holy Basil?.

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Holy basil is an herb with a flavor similar to basil, but more peppery. It's used in some Thai cooking and also in some Ethiopian cooking. I put it in Niter Kibeh, which is Ethiopian spiced ghee

    • Donw
      Donw commented
      Editing a comment
      Holy Basil: Patron saint of the Margherita Pizza.

    #3
    Ummm, not to throw a curveball, have you inventoried for the ages of all this? Question might be, does your significant other have a problem with this? Otherwise I am somewhat awed.

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      I'm not quite sure what you mean about inventory for the ages. Barbara has no problem since she likes what I cook with all of this stuff.

    • Texas Larry
      Texas Larry commented
      Editing a comment
      Dewesq55 I have recently gone through some of my collection (much smaller than yours) and discarded some spices out of date by several years. Just wonderin’.

    • N227GB
      N227GB commented
      Editing a comment
      I think he means noting the date you opened the bottle. I do that with mine but probably have a few past their prime. :O

    #4
    Well if this is a problem, then I have it too. I didn't count or do a formal inventory, but I guess I have around 50ish spices and rubs in my cabinet. Only a couple duplicates though as I have them all in one place.

    Comment


      #5
      Yes definitely! Oh...you weren't asking about using QuattroPro. 🤣

      ​​​​​​Then no problem. No problem at all.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Arsenlael - Yup! I have Word and need to use it for a few things (RTF documents that don't render properly in WP) but I feel it takes me forever to do anything in it and I just can't get the hang of it for the most part (I haven't really tried, to be honest!)

      • synodog
        synodog commented
        Editing a comment
        “Reveal Codes” is the most common complaint I remember when switching from WP to Word...

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        synodog - I can't live without my Reveal Codes! But that's not my only issue with Word, although it's the most unresolvable.

      #6
      I see it as more of an addiction than a problem
      That being said in our line of work not a bad addiction to have

      Comment


        #7
        If your asafoetida comes uncorked, you will have a problem.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          SMOKIN fool: It's one of the most horrid smelling things people actually cook with.

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Yeah, it's pretty funky smelling.

        • smokin fool
          smokin fool commented
          Editing a comment
          Wow never heard of that one
          Thank you

        #8
        Yes, we both have a problem...

        I think the main issue is that ground spices lose their flavor over months, so unless you use, say, the mustard powder regularly it will be a shadow of itself. What I'd do in your place (and what I'm slowing converting to) is to keep the whole spice around in larger quantities and grinding what I need fresh. If I use it regularly enough, then 'fresh' might be "I think I'll use a few tablespoons of this within a month"

        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          I have a large number of whole spices in large quantities. Pretty much all of my main Indian cooking spices I buy whole and grind them myself on a more or less "as needed" basis. For instance, the ground cumin and ground coriander, ground cardamom are all smallish quantities ground by me. Also, many of the spice blends, such as tandoori masala and some curry powders were also ground and mixed by me at home.

        #9
        Also, this doesn't include my whole dried chiles, of which I have several different varieties - Arbol, Japonese, Guajillo, Ancho, Chipotle Morito, New Mexico, Kashmiri, pasilla and maybe one or 2 others I'm not remembering right now.

        Comment


          #10
          Its not a problem, I did notice you have no Saffron or Lime Leaves so its not like you have one or two of everything and that could be considered a problem. I have quite an inventory myself, including two different types of salt with truffles in them (I blame Fireman for that and putting them on eggs).

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            No lime leaves. I do have curry leaves in the freezer, which I neglected to add to the list. As for saffron, I often have it, but am out at the moment. I have no truffle salt, but I do have black truffle oil.

          • Davek8282
            Davek8282 commented
            Editing a comment
            I'm starting to think your inventory sheet is missing some items Dewesq55 and your trying to hide the full nature of your addiction. I have white truffle salt and black truffle salt. I use the truffle oil but find the salt gives more consistent flavour when salt is appropriate to the dish.

          #11
          That's a really good start you have.

          Comment


            #12
            I think you need a store front

            Comment


              #13
              I was moving in your direction, but have decided to narrow the field. Much like clothing I go to my favorites and neglect the rest. My accumulation was mostly due to trying some new recipe that called for some unique spice. Rather than go and buy a new spice for a one or two time use, I have decided to look for substitutes. My palate is just not that refined.

              Comment


              • Dewesq55
                Dewesq55 commented
                Editing a comment
                I'll admit I have a few of those in there.

              #14
              Hi, I'm Dewesq55, I am a seasoningaholic. Hi Dewesq55.

              Comment


                #15
                If you have to ask...😁

                Comment

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