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Originally posted by Jinxie:
If I can trust Alton Brown [and I think I can...he's like the Mr. Wizard of food] paper bags are actually the ideal way to store mushrooms. And they should go in the fridge. Even then, though, they don't last long, so you should try and use 'em up within a few days.

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Originally posted by noraneither:
Badger badger badger badger badger

Mushroom, mushroom.

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Originally posted by meggo:
I was thinking how cool this would be - but then I thought I remembered something about how it was bad to store spices above the stove?
True or false?

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I've also heard that it's bad to store spices above the stove, I assume b/c they get hot-cold-hot-cold, etc. and the temp change as well as drying out would affect the flavor. Having said that, I ask you: where the heck else are you supposed to keep them? When I cook, I need my spices to all be within arm's reach.

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Originally posted by pollyhyper:
I've also heard that it's bad to store spices above the stove, I assume b/c they get hot-cold-hot-cold, etc. and the temp change as well as drying out would affect the flavor. Having said that, I ask you: where the heck else are you supposed to keep them? When I cook, I need my spices to all be within arm's reach.

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I keep mine in a dark cabinet and take out what I need only when I need them. I just can't bring myself to throw them away after a few months - I keep mine forever. I know you're *supposed* to toss them due to flavor loss, but I so rarely use spices (prefer fresh herbs MUCH more) that I just wind up keeping them.

For a while I really wanted to make one of those magnetic spice racks, but then I had the same thought about the heat. I like to buy my spices in bulk, so I really need to come up with an inexpensive, flexible storage method that is better than plastic baggies.

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Originally posted by quarkiegirl:
i just far too many mini wh0pper eggs, and i'm wondering, what exactly is malted milk?

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Originally posted by Sonya:
We go through tons of garlic (and onions too, for that matter), chili powder, and cumin. As far as herbs go, I definitely have been using a lot of thyme and bay leaves, although I have fresh oregano and rosemary growing in my studio which I use all the time.

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So I have two questions: 1) is garlic considered a vegetable? what *is* it? Is it an herb? I don't think I've ever thought about that before....

One of my friends from high school is now a horticulturist at the local nursery, and she said that rosemary is just darn hard to keep alive inside, and that most people overwater it. I have mine in clay pots for that reason.

rapini

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Originally posted by Nieci:
Sonya, how are you growing your herbs? I haven't had any luck with my basil plant -poo, it's sulking in a sunny windowsill with 3 poorly little leaves right now. I also had a very lovely and huge rosemary bush a year and a half ago, but I kept it outside, and when the cold weather came, it died. Can I grow these guys inside? And if so, how? And why does my basil plant hate me so?

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Well, I'm certainly not the expert on growing spices, and I seem to have sort of a black thumb with inside plants, but I've had lots of louck with my oregano and rosemary. I would buy an already established plant (don't try to start it from seed unless you are an already accomplished gardener), repot it with nice soil and fertilizer, and then place it in a north-or-south facing window with a lot of light and not too much draft. Actually a lot of oregano died because it's cold over in its window, but it is very hearty, so I pinched off most of the plant and it's started to grow back.

How old is your basil plant? Even with pinching it back, it's not going to last more than a couple of months. I kept my basil and verbena going as long as I could inside, but unfortunately it doesn't last all winter. So I made a lot of pesto while it was good and froze it, and that should last me through the rest of the winter.

If you want to have your plants outside during the summer and then bring them in for the winter, you can certainly do that, but make sure they get lots of light. Rosemary and sage will usually last the winter outside, but during a particularly disgusting winter, sometimes they just die, and there's not much one can do about it, other than covering the ground with black plastic covers. I think the bigger the plants, the better chance you've got.

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Originally posted by Sonya:
I would buy an already established plant (don't try to start it from seed unless you are an already accomplished gardener)

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Anyway. New question. Today I ventured into the art of lemon meringue. I loved Epi's crust for his keylime, so I used his recipe for crust, only I subbed almonds for the macademias. Still smelled (and tasted) just as good, and I used a few various recipes to adapt my own lemony filling. I used Yam's recipe for the meringue and adapted that a bit too - and it all tastes absolutely DELISH, however, my meringue was lightly browned all over - almost like a crisped top. Did I have the temp too high (at 350F)? Cooked it for 30 min, and the taste is def fab, but not what I expected for a lemon meringue.

Then again, after I made Epi's keylime, it wasn't what I expected either, fab as it was.

I did that with the back of the spoon before baking, but it still wasn't what you'd expect to find at a bakery.

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Originally posted by pollyhyper:
Speaking of spices, I'd like to "register" (officially or not) for one of those big wall-mounted spice racks that comes filled with (high-quality) spices, for our wedding. Any suggestions where to look?

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Originally posted by zazzera:
[QUOTE]Originally posted by pollyhyper:
[b]Speaking of spices, I'd like to "register" (officially or not) for one of those big wall-mounted spice racks that comes filled with (high-quality) spices, for our wedding. Any suggestions where to look?

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[/B][/QUOTE]

Oh yeah, and here's an article originally from the LA Times on blood oranges.

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Originally posted by TinyGirl:
I was wondering if anybody knows what else I can do with them, besides of course just peeling and eating.

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I've had a delicious blood orange margarita at a Mexican restaurant I went to recently. Ooh! And there's this: http://www.drinksmixer.com/drink7273.html

You can also use the juice in marinades where you'd normally use orange or lemon juice.

BLOOD ORANGE SORBET

The juice of blood oranges makes a dramatic presentation in this dish. Its intense (some might even say ghoulish) color provides a wonderful contrast when paired with pale, thin butter cookies.

7 or 8 blood oranges
Approximately 3/4 cup simple syrup (see note at end of this recipe)
2 egg whites
1 tablespoon Grand Marnier
1)Juice oranges, leaving some of the pulp for texture. You’ll need a total of 1-1/2 cups juice and pulp combined.

2)In a mixing bowl, combine juice and pulp with 1/2 cup of simple syrup. Add more syrup in 2-ounce increments until you have the sweetness you desire. Remember, when frozen the sorbet will lose some of its sweetness.

3)Whip the egg whites in a clean bowl until foamy but with no peaks showing. Swish into the juice mixture with a wire whip.

4)Pour into an ice cream maker such as a Donvier or other hand crank model that requires no electricity or salt. Follow directions. Just before the sorbet totally solidifies, add the Grand Marnier. (Alcohol raises the freezing temperature so you shouldn’t put it in until the mixture is almost frozen.) Serve immediately or put into the freezer until you’re ready to serve. Allow to soften slightly before serving.

5)If you don’t have an ice cream maker, put the juice mixture into a shallow pan and freeze. When ready to serve, put in a food processor to puree until smooth and serve immediately.

Serves 4.

Simple Syrup: Combine 1 cup water and 2 cups sugar in saucepan and bring to boil over medium-high heat. Boil 30-45 seconds until syrup is clear, stirring to make sure sugar is dissolved. Cool and store in the refrigerator. Makes 2 cups.