As per my first post, I don't (or I should say, didn't) cook with fresh herbs. To be honest, I hardly even cook with spices. I used to have this one spice called "Allspice" and I thought it pretty much covered everything. To me, it tasted great. I used it on meat, potatoes, whatever. But my husband hated it. So I replaced it with a variety of other familiar-sounding flavours: oregano, thyme, garlic, etc. In fact, we got an entire spice rack filled with exotic ingredients as a wedding present. That was 6 1/2 years ago. I still use those same spices, which says something about how often I actually incorporate spices into my meals.
I know - spices have a shelf life. What is it? 6 months or something like that? Well, I always thought that the ones I have still seemed fine after 6 years. Except for the ones that have hardened into unusable solids. But I never used those ones anyway. Needless to say, I am looking forward to learning how different spices and flavours will enhance the increasingly complex meals I will be making. And since my own collection of spices just might be past its "best before" date, I especially like the idea of using fresh ingredients, where practical.
My husband, Scott, is probably looking forward to food with some flavour. Although secretly, I still think that "Allspice" had something going for it!
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