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Listening to public radio, a guest chef gave a basic tip for retaining spices.
She stated that spices gradually loose their kick once the container is opened. Okay, so what can we do about it? Her answer, "Write the date on the container when purchased and discard after six months."
Hmmm, I have a package of peppercorn going back ten years....at least! www.aarp.org/community/editor/fckeditor/editor/images/smiley/msn/thumbs_down.gif" alt="" />
Oh yes, I have a bulk-sized container of parsley that I plan on passing down through the generations! As for Ina, though, I actually got this book for Christmas and finally cracked the spine on it last night. Made a wonderful mustard-encrusted roasted fish that was quite tasty--and easy. I used tilapia instead of sea bass, and coated it with a mixed dollop of dijon mustard, whole-grain mustard, and plain yogurt (in lieu of creme fraiche to cut down on cholesterol). Cooked it in the oven for about 10 min, and voila!