Quote:
Originally Posted by Fried Meat Ball!
Now I dig nutmeg. Not like Alton Brown dogs nutmeg, but still. Good stuff.
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Freshly grated is a bit too tangy for my taste buds, especially for the dishes I like it on. I prefer the non-fresh. I think it enriches and mellows the flavor at the same time. So long as it's not too old. I also prefer parsley dried unless a recipe calls for it otherwise.
I buy the herbs and spices I don't grow bulk dried at the whole foods type grocery. Even though, dried they are not old and stale and I can buy in smaller batches so I don't wind up using something old and out of flavor. Cheaper too. I mean, some spices I may use once or year or in a lifetime. I hate spending $5-$7 bucks for a jar at the supermarket when most of it will go to waste.