>> ...aaand you are now giving us ideas because we have black pepper (already ground) ... we have tarigon and oregano... xd Not to mention crushed rosemary leaves. <<
That will totally work with your tomatoes and sausage! Throw them in the crock and see if they make friends. ;)
By the way, it's fine to use pre-ground pepper. I have that as well as peppercorns for when I want mass quantities, or the smoked kind. For you it's just easier, there's no point wasting your limited energy on something that you can get someone else to do.
Another idea is spice blends. They're more limiting than simples, but if you have to hand-Braille your bottles, then it'll save you work if you buy blends for things you frequently use together anyhow. Chili seasoning, chicken seasoning, Italian spices, herbs de Provence (that's French), Chinese five-spice -- pick whatever goes with the food you like to cook.
You can even buy curry powders (which are not called that) and pastes. Garam masala is a staple spice blend for us, which is a sweet one. Rasam masala is more savory and spicy. Jerk seasoning is a Jamaican thing that comes as a liquid or a dry rub, very spicy, but if you put it on chicken skin, people will less spice tolerance can just peel off the skin. Chop the skin into your leftover chicken and it's much milder and flavorful.
>>ANd you've given us a reason to patronize our local posta lady for more of her spinach and chipotle (And maybe this time her traditional instead of the spinach) pastas because so good. :d<<
Go for it.
>>And that actually works-if we can find a four qt one-but hereabouts those aren'tall that easy to find. We've not had much luck online either where we've gone poking around, which is why I said 5-6, because four would be perfect. At least for now. :) <<
If four is perfect, shop around or order it online. Jumping from 2 to 6 is really far. I think our first crock was 3.5 quarts.
Re: Well...
That will totally work with your tomatoes and sausage! Throw them in the crock and see if they make friends. ;)
By the way, it's fine to use pre-ground pepper. I have that as well as peppercorns for when I want mass quantities, or the smoked kind. For you it's just easier, there's no point wasting your limited energy on something that you can get someone else to do.
Another idea is spice blends. They're more limiting than simples, but if you have to hand-Braille your bottles, then it'll save you work if you buy blends for things you frequently use together anyhow. Chili seasoning, chicken seasoning, Italian spices, herbs de Provence (that's French), Chinese five-spice -- pick whatever goes with the food you like to cook.
You can even buy curry powders (which are not called that) and pastes. Garam masala is a staple spice blend for us, which is a sweet one. Rasam masala is more savory and spicy. Jerk seasoning is a Jamaican thing that comes as a liquid or a dry rub, very spicy, but if you put it on chicken skin, people will less spice tolerance can just peel off the skin. Chop the skin into your leftover chicken and it's much milder and flavorful.
>>ANd you've given us a reason to patronize our local posta lady for more of her spinach and chipotle (And maybe this time her traditional instead of the spinach) pastas because so good. :d<<
Go for it.
>>And that actually works-if we can find a four qt one-but hereabouts those aren'tall that easy to find. We've not had much luck online either where we've gone poking around, which is why I said 5-6, because four would be perfect. At least for now. :) <<
If four is perfect, shop around or order it online. Jumping from 2 to 6 is really far. I think our first crock was 3.5 quarts.