Discussion on Herb and Spice Primer

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   as far as the direction it is going, i think it's great, and i'd really like to thank you and margi for taking the lead on this! from what i can see, you guys are doing an outstanding job, so any suggestions i might ahve are just that: suggestions. if you don't think they would work, feel free to let me know. 

i think the herb blends are a very good idea, as well as a general listing of use by cuisine, with more specific usage tips listed under the cuisine itself perhaps? (example: "basil is commonly used in italian and southeast asian cooking; for more information, click the links provided.)

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 26 March 2012 at 09:27
	as far as the direction it is going, i think it's great, and i'd really like to thank you and margi for taking the lead on this! from what i can see, you guys are doing an outstanding job, so any suggestions i might ahve are just that: suggestions. if you don't think they would work, feel free to let me know. i think the herb blends are a very good idea, as well as a general listing of use by cuisine, with more specific usage tips listed under the cuisine itself perhaps? (example: "basil is commonly used in italian and southeast asian cooking; for more information, click the links provided.)
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 26 March 2012 at 12:06
	+1 on Margi's help with this. She's doing yeoman's work. I would really like to see contributions from other members too. We'll definately start a section on blends. As to the listings by type of cuisine, I'm thinking the recipes in those sections reflect herb and spice usage. So maybe all we need do is list them, with a link to the forum that applies. For instance, in a listing such as: Italy: Basil, oregano, etc we would have the word Italy be a live link to the Italian cooking forum.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 26 March 2012 at 12:19
	sounds good to me - whatever works best for you two and is also user-friendly, is what we'll go with! input: i don't have much of my own, as my usualy method with ehrbs is to go wasy on them, since my wife isn't fond of them ()....ANY of them..... ()..... so i don't get to play with them much, other than putting a pinch or two in here and there - and when i do that, i usually follow the basic, accepted uses (basil and oregano for italian, etc.). if i see an opportunity, though, i will jump in ~
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 26 March 2012 at 12:28
	Historic Foodie, Just wish to thank you for all your labor and wonderful work on this project. I have asked Ron to upload, download the photo side of things for the herbs and spices mentioned in the list so far ... I shall post more Tuesday. I have had alot of magazine deadline work to finish. Then I had to go to the Farmer´s Market ... So, it is already 20.30 hrs. here --- Until Tuesday. Margi
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 04:04
	Good Morning Brook, Historic Foodie, Ron and Hoser have the litho 11 herb photos ... they were sent to them on Saturday ... So, hopefully, the following herbs shall have photos today: mint, chives, sage, basil, oregano, tarragon, thyme, rosemary, bay leaf --- and there are two more ... off top of think tank, I cannot remember --- they are unusual herbs --- basics ... Have nice day. Cannot wait to see them up ! Let me know ur feedback ... Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 09:15
	say, everyone - i moved the DISCUSSION regarding the ehrb and spice primer here so that the primer itself could be uncluttered. if anyone feels that a post should be returned back to the primer thread, let me know - or perhaps, as an alternative, brook could copy/paste the information in question back into the primer.
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 09:55
	Breaking it apart just makes good sense, Ron. What I'd like to see is any additions, corrections, comments, etc., as well as general discussion, take place here. Then I'll add appropriate stuff to the primer. I'm thinking that's the best way to maintain its usefullness, without having to wade through all the discussion threads.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 10:14
	agreed! thanks for your work on this, brook!
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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 11:24
	BEAUTIFUL lithographs for some herbs are now added. many thanks to margi for providing them! they are sized now at 225-275 pixels wide, depending on orientation, which looks to be a good, cossisteny use for them. if any opportunity comes up to find any more for other herbs or spices, please let me know - i really like the natural, old-school look of the lithographs we have so far.
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 12:02
	@ Ron, Truly gorgeous herb lithos. Glad that we were able to use them ... Grazie, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Daikon Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381	Post Options Post Reply Quote Daikon Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 12:21
	On this comment about bay leaves: "Their flavour is assertive, and thus, usually one leaf per dish is sufficient." That is certainly not how we do it in Northern California, where bay laurels are plentiful and we can and do use their leaves by the handful.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 12:25
	FWIW - when i make a pot of stew or sauce calling for bay leaf, i usually put three to five in.
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 02 April 2012 at 14:29
	Maybe we need to research this. From what I remember, the California bay laurel is not the same species as commercial laurel leaves. From what I remember (which might not be all that reliable), it's a milder version. And, unlike the rest of the world, it's often available fresh---which would make it less strong as well. Most recipes call for one or two leaves, is all. So, before modifying that section, we need to get the straight story.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 03 April 2012 at 04:48
	OK, I've done some research. As it turns out, the California laurel is a different species. There is lots of information available, but it's summed up by this entry from Wikipedia: Umbellularia californica is a large tree native to coastal forests of California and slightly extended into Oregon.^[1] It is the sole species in the genus Umbellularia. Its pungent leaves have a similar flavor to bay leaves (though stronger), and it may be mistaken for Bay Laurel. So the question now is, how do we handle it? My inclination is to add a line or two in the primer pointing out the differences. But I'm open to suggestions.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 03 April 2012 at 07:22
	since they are associated together, a line or two along with the original entry (not separate from it) sounds good to me.
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 03 April 2012 at 07:25
	Yeah, that was my thought, Ron. Let's see what others---particularly Daikon, who raised the issue---have to say.

Daikon Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381	Post Options Post Reply Quote Daikon Report Post Thanks(0) Quote Reply Posted: 03 April 2012 at 12:06
	Yes, noting the differences among Turkish, California, Indian, and Indonesian bay leaves is definitely worthwhile, but that still doesn't really address the "use only one" issue. Many people will use more than one of the dried Turkish leaves. The same is true for small, young, fresh California leaves (although the fully mature leaves are much stronger.)

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 03 April 2012 at 12:29
	Tuesday 8.30am Ron, Hoser, Brook and Daikon, Good Evening Gents, 1) In the next couple of days, I shall do the Text on the 4 herbs missing their backgrounds and details. I am working on it ... 2) Can we get a photo of Vanilla Bean Pods for Daikon´s contribution ? 3) Oh yes, Brook: I have wanted to mention, that many herbs that grow for example in Spain and grow in other countries, have completely different properties and tastes ... they are similar in appearance however, they have their own unique qualities ... for example: saffron in Toledo, Spain and saffron in Abruzzi - Molise or Hungarian Paprika or La Vera, Extremadura Paprika of Spain ... Thanks guys. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.