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| Costco food problem; foodie advice, please | |
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| Tweet Topic Started: Nov 29 2010, 05:58 AM (1,231 Views) | |
| RosemaryTwo | Nov 29 2010, 05:58 AM Post #1 |
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HOLY CARP!!!
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A few years back I bought a Kirkland brand Lemon & Tellicherry disposable pepper grinder. The components of the spice blend include Tellicherry black pepper, dehydrated lemon peel, dehydrated onion, Medieterranean sea salt, dehydrated garlic, and citric acid. I loved that all-in-one spice product, but I have not seen it on Costco's shelves in a long time. I use the pepper blend in recipes to create a slightly more interesting taste. Anyone have a good substitute to recommend? I checked the shelves of Penzy's and our local gourmet grocery store and I keep striking out. My Kirkland grinder is dangerously low so time is running out on me..... |
| "Perhaps the thing to do is just to let stupid run its course." Aqua | |
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| apple | Nov 29 2010, 06:07 AM Post #2 |
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one of the angels
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a lemon pepper blend.. there seem to be quite a few. I'm going to Costco this morning. I'll check out the spice aisle. I'll probably go to Sam's too. |
| it behooves me to behold | |
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| Optimistic | Nov 29 2010, 09:18 AM Post #3 |
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HOLY CARP!!!
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I know I´ve seen a McCormick lemon pepper blend, and I think it was even a grinder. |
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PHOTOS I must have a prodigious quantity of mind; it takes me as much as a week, sometimes, to make it up. - Mark Twain We shall not cease from exploration And the end of all our exploring Will be to arrive where we started And know the place for the first time. -T. S. Eliot | |
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| apple | Nov 29 2010, 10:43 AM Post #4 |
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one of the angels
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it's easy to make dried lemon peel.. and candied lemon peel, and preserved lemons.. just slice and add a ton of salt... well, I'll give you a recipe. traditionally they are partially whole, but i just slice mine and layer with salt. sometimes you need more lemon juice on top. I simply take out a slice or two... dice it and sprinkle it on mostly meats. http://www.davidlebovitz.com/2006/12/moroccan-preser-1/ Edited by apple, Nov 29 2010, 11:55 AM.
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| it behooves me to behold | |
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| sue | Nov 29 2010, 11:02 AM Post #5 |
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HOLY CARP!!!
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disposable pepper grinder? |
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| RosemaryTwo | Nov 29 2010, 01:27 PM Post #6 |
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HOLY CARP!!!
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Yes, Sue, it's disposable. It's a clear plastic bottle, about 8 inches tall, with a lid that grinds the peppers. I just love the combination of flavors with the multiple ingredients. I will have to look for McCormick's. Thanks for the tip, Opti. I am curious to make dried orange peels dipped in dark chocolate. Have you done that, apple? I bet it would be easy. |
| "Perhaps the thing to do is just to let stupid run its course." Aqua | |
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| sue | Nov 29 2010, 02:21 PM Post #7 |
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HOLY CARP!!!
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Oh, I see. Like the glass spice jars, just with a grinder. Gotcha. Maybe they're plastic now? I haven't bought spices in jars for some time, so am out of the loop here. Good sounding mix though. |
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| apple | Nov 29 2010, 02:40 PM Post #8 |
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one of the angels
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i think plays has made candied orange peel dipped in chocolate. I am a lemon junky. |
| it behooves me to behold | |
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| brenda | Nov 29 2010, 02:52 PM Post #9 |
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Plays did some grapefruit peel, IIRC. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| brenda | Nov 29 2010, 06:36 PM Post #10 |
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http://www.thespicehouse.com R2, maybe you'd like to check here to see what they offer. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| RosemaryTwo | Nov 30 2010, 05:28 AM Post #11 |
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HOLY CARP!!!
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This is what I am talking about! This variety is orange rather than lemon. Intriguing. |
| "Perhaps the thing to do is just to let stupid run its course." Aqua | |
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| brenda | Nov 30 2010, 11:22 AM Post #12 |
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Lemon Pepper http://www.thespicehouse.com/spices/pepper-lemon-seasoning-lemon-pepper-spice-blend Salt-free version http://www.thespicehouse.com/spices/sunny-spain-seasoning-salt-free-spice-blend |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| brenda | Nov 30 2010, 11:22 AM Post #13 |
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Oh and ... Who's yer friend?
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| apple | Nov 30 2010, 11:27 AM Post #14 |
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one of the angels
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and of course there is bitter orange from Latin America, Cuba.. if you can find it. this is absolutely delish.. Commercial Goya 'marinade' is close. Ingredients: •5 garlic cloves (minced) •3 bitter oranges (or 3/4 cup bottled bitter orange juice) •3 tablespoons olive oil •1/4 bunch oregano (fresh, finely chopped) •1 bay leaf (finely chopped) •1/4 teaspoon cumin (ground) •Salt to taste Preparation: 1. Squeeze the juice from the bitter oranges into a mixing bowl. 2. Add the remaining ingredients to the bitter orange juice and stir. 3. Use the marinade for pork or try it on other types of meat. |
| it behooves me to behold | |
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| ivorythumper | Nov 30 2010, 12:24 PM Post #15 |
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I am so adjective that I verb nouns!
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That marinade sounds delicious, Apple. |
| The dogma lives loudly within me. | |
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| sue | Nov 30 2010, 12:26 PM Post #16 |
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HOLY CARP!!!
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it does indeed. are bitter oranges the ones that are used for marmalade? I do see those occasionally. I'd live to try that with chicken. |
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| RosemaryTwo | Nov 30 2010, 01:03 PM Post #17 |
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HOLY CARP!!!
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You da man, Brenda. Thank you. I saw the lemon, but was intrigued by the orange variety. I feel less panicked about my current stuff running out. December is a bad time for spice panic. |
| "Perhaps the thing to do is just to let stupid run its course." Aqua | |
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| brenda | Nov 30 2010, 01:04 PM Post #18 |
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Well, that turned out well. I was looking there for salt-free spice items for hubby and found a wonderful assortment. He loves it when I surprise him with stuff like this. I found ten for him. They are great time savers for me, too. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| sue | Nov 30 2010, 01:29 PM Post #19 |
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HOLY CARP!!!
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I'm going to look for a Canadian source for some blends like that (the no salt ones). I've always preferred mixing my own spices for the most part, but some of those sound good, and real time savers. |
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| apple | Nov 30 2010, 01:44 PM Post #20 |
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one of the angels
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i have never seen a bitter orange in the states. My Mexican inlaws can get them in Juarez (who wants to go there now?)and sqeeze the juice to make a marinade. I used to be able to buy this delicious marinade in a bottle at a South American store. GOYA bitter orange marinade is close but very adulterated. Those tiny Mexican limes are fairly close in 'pack it in' flavor. (you could grow them in the Southwest, but they interfere with blood pressure meds). They are REALLY sour and very flavorful. (i don't know about the marmalade) Edited by apple, Nov 30 2010, 01:46 PM.
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| sue | Nov 30 2010, 01:51 PM Post #21 |
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HOLY CARP!!!
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sounds like the same thing bitter orange Not something I see often, I guess some stores just bring a few in during their season. I've never bought any, because all I thought to do with them as making marmalade, and I know I'd never get around to doing that. I do love really good, bitter marmalade though. |
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| brenda | Nov 30 2010, 02:04 PM Post #22 |
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Yep, sue, I mix my own a lot, too. Sometimes I lack the most unique spices, and that's another reason to appreciate the mixes. They are also a convenience I love. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| sue | Nov 30 2010, 02:13 PM Post #23 |
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HOLY CARP!!!
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I was thinking that my kid would appreciate something like this. People with limited kitchens and time. I'm going to look for a good no salt (for some reason he's very salt-conscious) mix (like that sunny spain one), so we can play around with it over the holidays. |
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| Frank_W | Nov 30 2010, 02:15 PM Post #24 |
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Resident Misanthrope
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We use sea salt, and we really like it.
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Anatomy Prof: "The human body has about 20 sq. meters of skin." Me: "Man, that's a lot of lampshades!" | |
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| sue | Nov 30 2010, 02:21 PM Post #25 |
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HOLY CARP!!!
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me too. They're everywhere these days. |
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Good sounding mix though.


10:59 PM Jul 12