I love this thread, so informative. I just wanted to add that if you grow your own herbs you can use a food dehydrator for drying. I dry oregano, rosemary, basil, thyme and marjoram from my garden. I give most away as gifts in decorative containers. Living in coastal SC I have the extra bonus of being able to pick fresh oregano, thyme, chives and rosemary all winter.
I wish the weather was mild enough here for growing herbs year round.
GINGER SPICE RUB
Yields rub for 3 to 4 pounds salmon fillet
1/2 cup finely minced ginger
10 tablespoons light-brown sugar
2 to 3 teaspoons salt
1 tablespoon ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cloves
1 tablespoon ground coriander
1 tablespoon finely ground white pepper
Score the salmon lengthwise and crosswise without cutting through the steak. Rub the ginger over the salmon and into the cuts. Mix the rest of the ingredients and sprinkle over the salmon and into the cuts. Grill salmon; store any leftover rub in an airtight container.
Yields rub for 3 to 4 pounds salmon fillet
1/2 cup finely minced ginger
10 tablespoons light-brown sugar
2 to 3 teaspoons salt
1 tablespoon ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cloves
1 tablespoon ground coriander
1 tablespoon finely ground white pepper
Score the salmon lengthwise and crosswise without cutting through the steak. Rub the ginger over the salmon and into the cuts. Mix the rest of the ingredients and sprinkle over the salmon and into the cuts. Grill salmon; store any leftover rub in an airtight container.
Gomasio
This is even better than plain salt! You find it on restaurant tables in Korea.
A coffee bean mill should do a great job. To clean the grinder, brush out the coffee residue, put in some crumbled fresh bread, grind it and brush it out.
The Oriental combination of salt and toasted ground sesame seeds is used like conventional salt at the table but provides much less sodium.
4 tablespoons sesame seeds
1 teaspoon salt
Toast seeds in a dry skillet until they just begin to color. Use low heat and shake the skillet often. Watch closely, as they can burn surprisingly fast. While still hot, grind in a blender or food processor, or pound fine with a mortar and pestle. When crushed, add salt and process or pound a few seconds longer to coat salt with oil from the seeds.
Makes 1/4 cup.
NOTE: Do not prepare more than this amount at one time (except for quantity cooking), so that the sesame salt is always fresh.
This is even better than plain salt! You find it on restaurant tables in Korea.
A coffee bean mill should do a great job. To clean the grinder, brush out the coffee residue, put in some crumbled fresh bread, grind it and brush it out.
The Oriental combination of salt and toasted ground sesame seeds is used like conventional salt at the table but provides much less sodium.
4 tablespoons sesame seeds
1 teaspoon salt
Toast seeds in a dry skillet until they just begin to color. Use low heat and shake the skillet often. Watch closely, as they can burn surprisingly fast. While still hot, grind in a blender or food processor, or pound fine with a mortar and pestle. When crushed, add salt and process or pound a few seconds longer to coat salt with oil from the seeds.
Makes 1/4 cup.
NOTE: Do not prepare more than this amount at one time (except for quantity cooking), so that the sesame salt is always fresh.