Comments on: Spices 101: Storing Spices (Recipe: Black Pepper Shrimp)

By: John

John — Wed, 22 Dec 2010 02:43:31 +0000

Looking at the 3rd picture… I get same at Jean-Talon Market all the time
John’s last post: How To Store Eggplant

By: Alison @ Femita

Alison @ Femita — Thu, 02 Sep 2010 14:57:36 +0000

I keep my dried herbs in exactly the same IKEA jars you link out to in the article I just place them on the pantry shelf. Works fine for me!
Alison @ Femita’s last post: Culinary Herbs For Dummies- A Guide On How To Use Fresh Herbs In Your Cooking Part 2

By: Tweets that mention Simple, Practical and Safe: The Best Storage Ideas for Herbs and Spices -- Topsy.com

Mon, 26 Apr 2010 20:24:03 +0000

[...] This post was mentioned on Twitter by Lucy Banta NJ Family, Aimée Bourque, Aimée WimbushBourque, Aimée WimbushBourque, Cheryl Arkison and others. Cheryl Arkison said: RT @HighChair: We're got the next instalment of our Spices 101 series on Simple Bites! http://bit.ly/acc791 Includes a killer Black Pepp … [...]

By: Aimee

Aimee — Mon, 26 Apr 2010 20:19:10 +0000

Excellent system, Lydia! I’ll bet you have a fantastic stash!

By: Aimee

Aimee — Mon, 26 Apr 2010 20:18:04 +0000

Hi Emily. Yes, this dish is a bit like those lobster bakes on the coast, you know, where they hand you a bib beforehand! Although, lobster meat is much more work than the shrimp.
I think the pepper would be too aggressive without the shells, but do let me know if you try it! I would definitely cook them for much less time, too.

By: Aimee

Aimee — Mon, 26 Apr 2010 20:14:25 +0000

Thanks, Evelyne. They are even cheaper bought in bulk, perhaps you could round up enough MTL foodies to go in on 10 dozen or so.

By: Aimee

Aimee — Mon, 26 Apr 2010 20:13:18 +0000

Angela, baby food jars is a great solution–as long as they are in a relatively cool and dark pantry or cupboard.

By: Aimee

Aimee — Mon, 26 Apr 2010 20:12:22 +0000

Thanks for forwarding the recipe, and yes, please do your MIL a favor and let me help her spice malfunction!

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Mon, 26 Apr 2010 19:27:35 +0000

I store most spices in the freezer, with a small working supply on a shelf in the kitchen. I love to use recycled jars for spices; because I teach classes in my kitchen and go through my spices very quickly, I don't worry about deterioration because the spices aren't around for long. Using small jars of different shapes lets me identify the spices at a glance by the shape of the jar, and I can see when the spices need to be replenished from the supply in the freezer. .-= Lydia (The Perfect Pantry)'s last blog: Quinoa (Recipe: black bean, quinoa and red pepper salad with honey-lime vinaigrette) =-.

By: Emilee

Emilee — Mon, 26 Apr 2010 04:46:41 +0000

This was pretty good, but it was a pain to shell the greasy shrimp and the shrimp didn’t really take in the flavors…I’m going to get shelled/de-veined next time and see how that works…unless you think the shells ON make a difference in how they cook?