Let's here it for guys who food blog! While I'm a huge fan of all food bloggers and 1000 times more feminist than the typical NASCAR dad, I have a soft spot for men who aren't afraid to get wordy about food lovin'.
(In the same light, I appreciate food dudes who don't over-do the macho factor. No one needs to paint flames on their KitchenAid stand mixers or make continuous allusions to food-augmented skirt chasing - come on guys, you're pushing.)
Casual Kitchen is one of my favorite blogs by a food dude. Today he dishes out some practical advice on the shelf life of spices. In a nutshell, he suggests that the 6-month disposal rule for spices is nutty. I couldn't agree more. (Click through to his full post.)
Spices are expensive! All too often, certain spices come into vogue and slip out just as quickly. Flavor profiles come and go with the season as well. Using much nutmeg in June? Pulling out that spicy mustard powder or that kickin' Montreal steak rub in January? Just because the spice companies suggest we toss that $6 half-jar of yummy at a set date, should we?
Foodies love to brag about our ability to see, taste, smell, and feel all that is new and wondrous in the culinary world. Why would we push these senses aside when evaluating our spice collection? If you're concerned about the potency of your cardamom, open the jar. Smell it, taste it, and visually inspect the quality - just like you did at the farmers market when you bought three ounces on a whim. :)
No comments:
Post a Comment