Sunday, June 9, 2013

Spice Guy

I made a trip to Penzeys in Raleigh and packed a few ziplocs of things I was likely to use or not be able to find in Below Grade (thanks Tom). Partly a cost saving measure, partly a security blanket. Here's what I brought:

  • Curry powder
  • Smoked paprika
  • Cajun seasoning
  • Italian herb mix
  • Szechuan pepper salt mix
  • Ground chipotle
  • BBQ 3000 rub
  • Cumin
  • Coriander 
  • Chipotles in adobo
Tonight I am making a little risotto with smoked paprika, beer and edam, along with a generous helping of baby spinach, spring onions and chicken. It will be ready in 5 minutes when the cheese is melted. I am looking forward to it.

1 comment:

  1. It must be a relief to be finished with all-restaurant eating, all the time.