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spices/ingredients you can´t live without?

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  • sweet tea
    sweet tea
    i grow peppers close to other peppers and tomatoes close to other tomatoes with no effect on the fruit.

    the only potential pepper-crossing problem would be whether the plants would grow true from their seeds.
  • roux42
    roux42
    Bulgarian feta
    Olive oil
    Ripe tomatoes
    Lettuce - ice berg, red leaf, mizuna
    fresh herbs - thyme, organo, mint, rosemary, chives
    chili powder
    shallots
    limes many limes
    lemons
    wine - for cooking and otherwise
    fresh flowers - atomsphere makes everything taste good
    and of course the Grand Army Plaza Greenmarket
  • alafairnadia
    alafairnadia
    roux42 wrote: Bulgarian feta
    Olive oil
    Ripe tomatoes
    Lettuce - ice berg, red leaf, mizuna
    fresh herbs - thyme, organo, mint, rosemary, chives
    chili powder
    shallots
    limes many limes
    lemons
    wine - for cooking and otherwise
    fresh flowers - atomsphere makes everything taste good
    and of course the Grand Army Plaza Greenmarket
    cool. we can get all of that in ecuador either from our own crops or the market. in fact, I even remembered to order shallot seeds to plant!
  • roux42
    roux42

    Subject: Olive Oil

    Mamacita wrote: Good olive oil is hard to find (at a resonable price). I love cilatro, basil, all chilies, love pesto, chimichurri.... damn I'm HUNGRY NOW!!!

    Sourdough! I miss San Francisco sourdough!!!
    D'Ecco Yes as in the pasta is a fine olive oil for cooking and not bad with bread. Fairway has their house brand olive oils which are around 15 bucks, my favorite in the Umbria.
  • idlewild
    idlewild
    Fairway has great olive oil. Especially their EVO.
  • idlewild
    idlewild
    Mitica Raw Cherry Honey. I just found it in the Newbie section of the PSFC. Liquid bliss.
  • alafairnadia
    alafairnadia
    I get some pretty fab EVO here in ecuador, thank god. just got a new jug at salinerta the other day. freakin´early thanksgiving party! it´s pretty much all I cook with if I´m doing euro or latin or classic american food. otherwise, well, I break out the seasame oil and stuff. but so much stuff has such a low burning point I end up dumping in some EVO or, when in my parents house, some canola oil to stabilize things. I have a bad habit of setting fire to things by accident.

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