recentpopularlog in

jerryking : spices   34

Wine-Braised Oxtail - Video -
Wine-Braised Oxtail
By Jenny Woodward February 7th, 2014

Oxtail is “one of the most wonderful meats for braising,” says Melissa Clark. She makes hers with celery root and carrots, and serves it with gremolata.
oxtail  spices  stews  recipes  web_video  beef 
february 2014 by jerryking
A taste of adventure
Dec 17th 1998| The Economist
spices  history 
august 2013 by jerryking
Why spices are hot (and are less condiment than art form) - The Globe and Mail

Special to The Globe and Mail

Last updated Tuesday, Jun. 25 2013
spices  condiments  flavours 
june 2013 by jerryking
Chill Gets Saucy
May/June 2013 | Chill Magazine | Written by Kelly Mencfeld
BBQ  grilling  rubs_sauces_marinades  condiments  spices 
june 2013 by jerryking
McCormick® Flavor Forecast® 2013 Reveals Flavor Trends Expected To Drive Global Innovation... -- SPARKS, Md., Dec. 6, 2012 /PRNewswire/ --
Dec. 6, 2012 | PRNewswire |

About Flavor Forecast
Since 2000, McCormick has been on the forefront of identifying emerging culinary trends through its signature Flavor Forecast, a delicious expression of our passion for flavor. This annual look at the future of flavor is highly anticipated, acting as a catalyst for innovation within the broader food industry. The Flavor Forecast makes a difference in the way people create and experience food around the world. Visit for more information.

About McCormick
McCormick & Company, Incorporated is a global leader in flavor. With more than $3.5 billion in annual sales, the company manufactures, markets and distributes spices, seasoning mixes, condiments and other flavorful products to the entire food industry—retail outlets, food manufacturers and foodservice businesses. Every day, no matter where or what you eat, you can enjoy food flavored by McCormick. McCormick brings passion to flavor.™ Visit, and for more information.
McCormick  spices  flavours  trends  agribusiness  innovation 
april 2013 by jerryking
Spiced-rubbed pork tenderloin with roasted apple compote - The Globe and Mail
Lucy Waverman

Special to The Globe and Mail

Published Saturday, Nov. 17 2012,
pork  recipes  Lucy_Waverman  spices  Indians 
february 2013 by jerryking
Indian-Spiced Cauliflower, Potatoes and Chickpeas
Last line.

"4. Stir in vegetables. Cover and boil, stirring occasionally, for 5 minutes or until water is absorbed."
recipes  spices  potatoes  cauliflower  chickpeas  vegetarian  Indians 
november 2012 by jerryking
Off The Rack
? | GUSTO | by Don Douloff
spices  flavours 
march 2012 by jerryking
Spicy corn chowder - The Globe and Mail
The Globe and Mail
Published Saturday, Mar. 01, 1997
spices  recipes  soups 
october 2011 by jerryking
Posh Spice
October 14th, 2007 | Outpost Magazine | By Don Douloff. Includes recipes for

Szechuan Noodle Salad

Cleverly capitalizing on ginger’s fragrant bite, this lively noodle salad can be served as an appetizer, main course or as part of a cold buffet.


3 tbsp red wine vinegar
2 tbsp soy sauce
2 1/2 tbsp fresh ginger, finely chopped
1 1/2 tbsp granulated sugar
3 cloves garlic, finely chopped
1 tsp chile paste
1/2 tsp salt
2 tbsp sesame oil

12 oz. fresh Chinese vermicelli noodles (or pasta of your choice)
3 cups mung bean sprouts, blanched*
2 cups slivered barbecued pork (or 1 cup small cooked shrimp and 1 cup slivered ham)
2 red bell peppers, seeded and thinly sliced
4 green onions (including a portion of the green stems), thinly sliced
1/2 cup cilantro, firmly packed (as optional garnish)

* To blanch bean sprouts, submerge in boiling water for about a minute, than plunge into cold water.

Also, great article on spices in October 1996 Gusto Magazine.
spices  recipes  seasonings 
october 2011 by jerryking
Wal-Mart Spices Up Private Label
2/6/2010 | Wall Street Journal Vol. 255 Issue 30, pB16,| John
The article deals with the strategy of Wal-Mart Stores to consider
shifting to private-label spices by offering generics in some stores in
replacement of McCormick products in the U.S. in 2010.
Wal-Mart  private_labels  spices  generics  McCormick 
august 2011 by jerryking
Spice Mixer to the Chefs Opens a Store -
Published: January 4, 2011
La Boîte à Epice, 724 11th Avenue (51st Street), (212) 247-4407, is open
from Tuesday to Friday, 3 to 7 p.m. Most spice blends are $15 for 1 to
2.75 ounces. Those with saffron are $23. Boxes of cookies are $65 and
come with a print of the artist’s work. The spices are also sold at
locations listed at, ranging from $14.99 to $32.99.
spices  condiments  retailers  New_York_City 
january 2011 by jerryking
Spreading the Love
October 7, 2010 | BusinessWeek | By David Sax. During the recession, the golden age of condiments has dawned
condiments  spices  David_Sax  golden_age 
october 2010 by jerryking
The Spiceman Cometh
September 16, 2010 | BusinessWeek | By David Sax
flavours  spices  McCormick  David_Sax 
september 2010 by jerryking
A Taste for Hotter, Mintier, Fruitier -
MAY 26, 2010 | Wall Street Journal | By MIRIAM GOTTFRIED. The
Increased Craving for Intense Flavors Suggests That the American Palate
is Changing
spices  food  beverages  flavours 
may 2010 by jerryking
Thai, Korean, Japanese and Other Traditions Spice Up U.S. Grilling -
MAY 14, 2010 Wall Street Journal by KATY MCLAUGHLIN The Grill
Looks East--Asian techniques are shaking up American BBQ; making much
of small servings.
BBQ  grilling  spices  recipes  ribs  Katy_McLaughlin  Asian 
may 2010 by jerryking
Spicing Up Your Life - TIME
Monday, May. 03, 2004 | TIME Magazine | By Sanjay Gupta;Stephanie Smith. Benefits of cumin, curry, cardamon and chili pepper.
spices  healthy_lifestyles  food  condiments  seasonings  chilis  Indians 
june 2009 by jerryking

Copy this bookmark:

to read