Spice Acquaintance & “Help With Cooking” Resource…

BASIL: The day I stop learning and needing help, is the day I leave this planet. The folks at www.helpwithcooking.com are a wonderful resource for understanding things more. Taken from their site, “basil is a wonderfully fragrant herb that is especially popular in Italian cooking. It is added to the majority of tomato-based sauces for pasta, offering a sweet and pungent flavourClick here for more information about BASIL from the folks at helpwithcooking.com. Check out Basil Culinary Creation in Nv Norm section for a real treat!

GARLIC: Dating back more than 60 centuries for its culinary application, Garlic is said to have been grown in the left footprints of Satan when he left the Garden of Eden. There are said to be 600+ cultivated sub-varieties of garlic on the planet. A few kinds found in America came in with Polish, German and Italian immigrants over the centuries. Garlic, relatively well known to be helpful for a healthy cardiovascular system, is a true antibiotic, as well.  Whether taken internally or applied topically, garlic possesses the broadest spectrum for a natural antibacterial substance. JD is about to harvest some fresh garlic, and although it enhances many dishes, I am not a fan of too much of it. It does change the taste of JD in many ways! See my post “A Bite of Garlic Knowledge” for a simple application with fava beans!

GINGER: Again, the folks at www.helpwithcooking.com are a great resource for getting acquainted with spices. JD uses GINGER often, and I can not speak to ginger as well as Help with Cooking. From their site, “Most Westerners associate ginger with sweet dishes such as gingerbread men, ginger cake, ginger biscuits, as  well as drinks such as ginger beer and ginger ale. However, in the East, where ginger originated, ginger is mainly used in savoury dishes such as curries and hot stir-fries.” Click here for more information about GINGER from the folks at helpwithcooking.com Check out Ginger Infused Vodka in Nv Norm, it’s fantastic!

Spice SenseNUTMEG: The folks at www.helpwithcooking.com state, “with regards to savory meat dishes, nutmeg is often used as a substitute for black pepper, when a stronger and richer flavor is desired. You can add grated nutmeg to meat marinades, sausage mixtures, curries and stews and nutmeg goes particularly well with lamb, chicken and veal.” JD uses it in his bell pepper Quiche located in “Strictly Skillet” menu item above. Click here for more information about NUTMEG from the folks at helpwithcooking.com

ROSEMARY: Typically used with pork and lamb dishes, it can be good with chicken if used frugally. Serves as a great garnish, as well. My folks at www.helpwithcooking.com say this, “Rosemary is a powerful herb that originates from the Mediterranean region. Its name has been derived from the Latin “ros marinus”, which means “dew of the sea” due to the fact that it was first seen growing along the Mediterranean coastline”.  I encourage you to visit www.helpwithcooking.com to learn more about rosemary, and, believe, a wealth of other information.

juliaskitchenonline.comTHYME marches on, and awaits no one. LOL, just having some word fun. I found on www.helpwithcooking.com the following, when I suggested marinated olive concept on Get Gadgets, “Thyme is native to the Mediterranean and Southern European regions and is popular in French cuisine in particular. It is mixed with parsley and bay leaves to form what is called a bouquet garni and is added to soups, stocks, marinades and stews in order to give them a special herby flavour. THYME is also one of the dried herbs that make up Herbes de Provence.” Thyme for me to go!

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