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Cami's Recipe Thread

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Spices intimidate me. I never season anything. I only add salt to baked potato if anything, so all these flakes and powders and such.


How long are those things good for anyway as a rule? I have a cupboard full of them and no idea when they were purchased. Some I think were bought/used by my sister in law but that has been at least a year. Should I just scrap them all and start from scratch? Probably about 25 diff jars.
 
Not sure on how long.

Making some right now. Raw wings on frying pan with aluminum foil on it because it's dirty. Will leave them in for like an hour. Probably have about 12 Mlite pounders with them.

-Bacon's wing recipe
 
IAG
Spices intimidate me. I never season anything. I only add salt to baked potato if anything, so all these flakes and powders and such.


How long are those things good for anyway as a rule? I have a cupboard full of them and no idea when they were purchased. Some I think were bought/used by my sister in law but that has been at least a year. Should I just scrap them all and start from scratch? Probably about 25 diff jars.
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dried spices, are usually good for a long time. Anything more then a year or two old, that have been opened, I would scrap personally, but I am paranoid about stuff like that. Don't let them intimidate you. Try a few combinations and see what you think, or try them alone, do some research to find out the flavors of them. My go to spices that I always have on had are, salt, pepper, sage, thyme, rosemary, garlic powder and garlic salt, onion powder, basil, cilantro, parsley, dill, lemon pepper, cinnamon, paprika, cayenne, ginger, and a few premixed ones such as the Mrs Dash line. I have way more, but To me, these are basics, some I use on chicken and pork, others I use in Italian dishes, some on fish. Don't overwhelm yourself with spices, a little can go a long way. you will learn how and when to use them as you read recipes and try them yourself.
 
It's ok. A little underutilized. I have a bunch of stuff to organize in there but will get to it eventually. And yes, it is upstairs...got rid of the bedroom set in a spare bedroom and made it an office. I do not regret that decision. No thanks to Mr. X and Matty.
 
Lunch today, is my take on a Chicken Caprese Salad. I opted for a bed of spinach, while Bacon opted for a bed of mixed veggie salad. Tried a fat free version of Balsamic Vinaigrette, and it's just not as tangy as I prefer, but it works.

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