Wednesday, May 11, 2011

Spice for Spiced Food


The previous post's title was a reference to this item in my spice cabinet: SPICE FOR SPICED FOOD. Such a descriptive title, haha. I use these little baggies to braise pork butt, pork belly, beef brisket, ribs, firm tofu, you name it. The ingredients verbatim are: "Cinnamon Fennel, Ginger, Cumin Clove," though I'm pretty sure there should be a comma between the cinnamon and fennel. Find it at your local Chinese grocery/purveyor. I'm pretty sure that I've seen it on Buford Highway here in Atlanta, but this here was sent to me from my mother in New York.

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