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How much Paprika should I use? Trick question.
Many of us have largess when it comes to spices. Friends give away pounds of Hatch NM chili powder, I can only make so much chili. Finding really awesome Iranian Saffron, not easy. Did you come back from India with 10 lbs of Garam Masala in the raw and need some real good fresh pepper corns?
Let's see where this goes.
Oh, I am looking for Iranian Saffron ;)
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I buy a lot of stuff from Le Sanctuaire with good results.
Le Sanctuaire - Home
Thank you Steve, that's a fantastic site.
Next time in NYC, head over to Kalustyan's. Kalustyan’s – A Landmark For Fine Specialty Foods Since 1944
Also (not in NYC) check out La Tienda for saffron and other paella supplies. Search the La Tienda Site
Being in the middle of a Dune series reread I immediately thought "There's only one source of spice" when I read the thread title.
I had the same thought.Quote:
Originally Posted by edoz
Also, before crits I would quote Dune "Fear is the mind-killer. Fear is the little-death that brings total obliteration." I don't think it ever helped me though.
Thanks Jorn, I'd forgotten about Spanish saffron. Silly me.
Josh, close enough? Saffron (Afghan) – Kalustyan’s
I've got a rosemary plant bigger'n a Christmas tree in my backyard.
A little dry now but once spring rolls around, anyone here is welcome to some.
Major +1 on both of these.Quote:
Originally Posted by j44ke
The Kalustyan site is pretty good but it is definitely a blow your mind kind of place to visit when in NYC.
And La Tienda...there is an expensive rabbit hole called Iberico Ham and other stuff in the specialty meat section that is to die for. They have interesting different stuff too.. these being the oddest looking things I ever had...Percebes - Fresh Wild Goose Barnacles
Oops, didn't realize Jorn had already posted that store. I learned about from Michael Solomonov's book. That and La Boite. Home - La BoiteQuote:
Originally Posted by winmonster
Yeah but that saffron is a bullseye worth mentioning again.
I'm ordering from there.
FWIIW About 10 years ago I found a screaming deal on high grade Iranian Saffron and sent my sister 2 ozs (might have been more) in a gorgeous handmade tin box. She plotzed. Sis is an incredible cook and made good use of it.....she just ran out ;)
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I couldn’t stop singing Scarborough Fair while plucking the parsley.
Over the hill from me not more than a mile away is a halal meat market that has everything you could possibly need to make Indian food (with the exception of curry leaves after the weekly shipment they get on Tuesday sells out by Wednesday afternoon) and the spices. Oh lord, the spices. Imagine a quart bag full of the freshest possible cardamom pods for $2. It's all like that. The first time I went in looking for something in particular I saw that and figured what the heck, for that kind of money I'll get a couple bags of spices I don't necessarily need right now to see if they're any good. First bag I opened knocked my on my heels. And the salts. Black salt, red salt, you name it - the Indian cookbook I have actually calls for specialty salts in some recipes and they have them all. There's about two feet of shelf space for rose waters of every type and flavor you can think of. It's a treasure, that place.