Dried Herbs.
I actually own a website that sells a lot of dried spices and herbs and very reasonable prices....the reason that ours are cheaper is that it is semi bulk....1.5 lbs of dried herbs....the amount saved on packaging is passed on to you!
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Sourdough Bread
Honestly you should be ok....I make my own bread every week, and I did do the sourdough starter thing about 1 year ago. It is pretty hard to kill the yeast and it's pretty easy to make really. My biggest compaint with it was that for the first week or so when you have to leave the flour/water mixture out on the counter, your ENTIRE house will smell like beer. Other than that, it's pretty easy to do.
Serious Sandwiches: Churrasco Completo
That thing looks awesome. I love good rustic breads like that, and then you throw in some nice beef and you got a winner. Chile is always a place i wanted to go, not as bad as I want to go to peru though. Food travels though make the best travels.
Responses to Comments by athenafoods
Dried Herbs.
Prices are probably low because they can buy it in bulk and sell it cheaper, since people are buying it often - feeding the cycle. Exchange rates might affect price too.
Packaging and advertising in MANY things can be 80%, if not 90%, of the cost. The quality may be the same, better, or worse...and I'll bet most people wouldn't know the difference after the dish is prepared. :P
Dried Herbs.
I have bought items from Penzey, but felt fortunate to find World Spice located in Seattle. The service is fast and personal and their products are above reproach. They have a unique way of selling - no credit cards taken - place your order, they pack and ship, usually the next day, and send an invoice with the order. You then remit a check. Their response is personal and careful. The owner - I think - is Tony Hill. He wrote an excellent book on herbs and spices. I refer to it often.
OTOH, I prefer fresh herbs when I can find the ones locally that I do not grow. Fresh dill comes to mind....
Dried Herbs.
Whenever possible use fresh. They are so much flavorable and add more personality to a dish.
Sourdough Bread
If you have an instant read thermometer you simply cannot go wrong. Once you begin using an IRT, you will find that the guesswork is taken out of a lot of things.
My brother tried many years ago to make beer bread and was very disappointed. We re-hashed the recipe over the phone. I was thinking out loud and said, "Well... Maybe you heated the beer too much..." He said he thought I was right because he burned his hands while kneading it!
If it's too hot for you to stick your finger in - it's TOO HOT for the yeast. 110 degrees is ideal.
Also, temp your loaf when done baking. Baked bread should temp at 190 to 200 degrees. If it's not near that - put it back in the oven. If it's getting dark, tent it with foil and put it back in the oven at 10-12 minute increments depending on how short it is from target temp.
Can't wait to hear about your victorious sourdough adventure!
Serious Sandwiches: Churrasco Completo
The Chacarero stand in Boston's Downtown Crossing is closed because of the construction, but they opened a large storefront on Province Street, about one block away. Also serves breakfast. Chacarero available in beef, chicken or veggie.
Serious Sandwiches: Churrasco Completo
Careful, Zach; I don't call them "crackareros" for nothing.
Serious Sandwiches: Churrasco Completo
Next time I'm in Boston, I'm most definitely hitting up Chacarero. My wife ate them all the time when we used to live there, but I somehow missed out on it. You will definitely be seeing that place on Serious Sandwiches soon!
Serious Sandwiches: Churrasco Completo
I am all about the works! There is a great little place in Boston's Downtown Crossing called Chacarero, and go figure, they sell chacareros. There is a line down the street at lunch time and they are only open during the week. So good!
Serious Sandwiches: Churrasco Completo
Oh, I want one! I've been slowly trying to convince the Atrium Cafe (next door to where I work) to assemble me a chacarero, but it's tricky. I'm slowly gaining their trust, but as it's one of those pay-per-ingredient salad shops, asking for it "completo" is going to cost me $100 and not be exactly right.
Serious Sandwiches: Churrasco Completo
Guacamole with sour cream or cheese??? :-O Where would that be? I'm ready to accept that there's variation in guacamole recipes throughout Latin American (i.e., it's not just Mexican); adding dairy sounds extreme to me, but I'm happy to be corrected.
Website: http://athenafoods.com/shopping/gourmet/
Location: Chicago, IL
About:
Favorite foods: Indian, French...most anything that is good, homemade, and gourmet
Last bite on earth: probably home made pizza.