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Country Discussion Topics
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Hm..Hm Gooood!!
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Patria    Posted 10-28-2003 at 14:02:02       [Reply]  [Send Email]
Just two simple questions for you guys and girrrlas.

-What kind of herbs or spices do you like to use when cooking stews, tomato sauses, stew beans, pasta, rice, or any kind of recipe that requires a heavy broth or sauté base?

-Does your kids, or anyone else in the family would rather not find bits and pieces of the herbs and spices in their meals?

Simple eh?

~Lenore    Posted 10-29-2003 at 07:01:13       [Reply]  [No Email]
Ummmm...I love Italian flat leaf parsley and it is hard to find. I find it is also hard to grow (for me anyway).
I use garlic, green onions, mustard, chilli powder, comino, cayenne, worshestershire sauce, liquid smoke, paprika, fresh ground nutmeg and black pepper. Kosher salt, chicken soup base, and anything else that gets in my way.

What do you use, Patria?

deadcarp    Posted 10-29-2003 at 06:23:21       [Reply]  [No Email]
beside salt & pepper if its gonna be mild it gets mrs dash, hot it gets a few DROPS of mazetta jabanero sauce, thick brown it gets wondra flour or thick clear it gets a cornstarch slurry. the jabanero fixed my gizzard for $2 so i consume at least a dose a week :)

Annie in Ky    Posted 10-29-2003 at 06:09:56       [Reply]  [No Email]
My family has learned, if mom's cooking it's gonna be spicy or hot! I love spices, lots of garlic!, basil (oregano is not a favorite..a little goes a long way) I love cilantro and now I can find it in dried form in shakers like parsley...the fresh stuff is hard to keep all the time from spoiling. It's wonderful on a seared steak. I also use hot peppers or hot sauce in things like spaghetti those jalapenos. I always eat hot stuff and spices. I think it really helps the immune system and doesn't bother my "innerds or exits" one bit:):) Growing up my son would always say it's too hot or spicy, now when he comes home he's asking for mom's cooking. He's had to eat Navy food and talk about bland. I guess he does miss mom's spicy fixins!

screaminghollow    Posted 10-28-2003 at 15:11:51       [Reply]  [No Email]
stews, gotta have beer in the broth. Maybe some a table spoon or two of steak sauce. Of course we cook weird. I mix apple butter in with corn bread batter to make muffins. And we make apple blueberry pies. And we make potato candy. Try pan fried pork cuts and then add flour to the drippins, and when that foams, add 12 oz of bubbly half turned cider and let the pork simmer in that. it adds a little sweet a little tart, thick brown stew type gravy almost like BBQ sauce. mmm, mmm, mmm! Marinate that rabbit in red wine for a day or two before cooking. It comes out hideous purple, but soooo gooooood!

But your right, who wants to be picking twigs and splinters out of their food.

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