There is so much ... By: slobomotion. on 13 Feb 12, 08:02:09 There is so much more in the freezer. The Ducros brand is the most expensive here so we don't buy it much but the quality is undeniable. It is vegetable madness in this home right now. I have to use up some more endive and carrots for lunch today. yay! We are darn tired? of winter! I am so annoyed I have to go out today to the pharmacy! I usually take Mondays off and try to stay in. I got a chill in Paris yesterday but have some weird clips to post!
both the? chard and ... By: TheSheChef. on 12 Feb 12, 21:50:39 both the? chard and the peppercorn look fantastic!
Yup, the herbs and ... By: slobomotion. on 12 Feb 12, 08:20:39 Yup, the herbs and spices I get loose here are a fraction of the cost of packaged, which makes sense. The spice lady sells cherry stems. People who throw theirs out don't realize they are tossing out a great herbal remedy! They are used to brew tea and? are very healing. I forget for what, exactly. They use almost everything here in France. Every place has a clothing repair shop. Rather than replace, they fix.
We don't buy Ducros ... By: slobomotion. on 12 Feb 12, 08:15:19 We don't buy Ducros too much cuz it is the highest price. This being said, the? quality is undeniable. None of their products has ever dissatisfied me. I had an insurance client in NYC decades ago who worked in the spice business and she told me there is a lotta crud out there! I can believe that. France produces a fair amount of spices such as saffron, which I didn't know until recently. K is afraid of the spice lady in the market -- that is so funny!!
I just love those ... By: slobomotion. on 12 Feb 12, 08:12:23 I just love those Ladies. We could have gotten the mix cheaper from the spice lady in the market, loose. Those are not legal for me to ship worldwide, however, and my spouse is intimidated by her. I don't know why. Some people, he gets very turned off by in the market. I do find this mix very good and I think it is about a year's? supply. I love putting juniper berries in the pepper mill with them! xo
Hi! You can always ... By: slobomotion. on 12 Feb 12, 08:10:24 Hi! You can always email me via my website. I try to check my emails once daily on weekdays and respond pretty quickly. I get a little backed up sometimes, but not too badly usually. I think I mention "quatre épices" here, which are pepper, cloves,? nutmeg and cinnamon and a French cooking staple. I sell a variety which adds a little salt and ginger and is more Arab. The Chinese put anise in this and call it "five spices." It goes in so many things!!
Thanks,? man! Mr. ... By: slobomotion. on 12 Feb 12, 08:08:00 Thanks,? man! Mr. Stingy was concerned maybe he had spent too much, but Ducros is a costly brand here. A few days later, when I realized this was a fancy mix, I reassured him he had NOT overspent. He is a bit intimidated by the spice lady in the market and prefers to use our Carrefour store loyalty points program. I just can't believe how much FOOD is in a single chard plant! This could have been a side dish for 8 adults or more! I love exporting spices.
Hmm.....luv this ... By: qualqui. on 11 Feb 12, 17:48:17 Hmm.....luv this slobomotion cuisine,....combine swiss chard with oatmeal and spices,...since growin' up in utah and recently here on the central plateau, my mom cooked it like her mom and so on,...with some recáudo(chopped, tomatoe, onion, some garlic and cilantro), partially fried(to where the onion's tender)and added this to most veggie dishes,...aw, cooked cabbage,....them peppercorns are? a steal for 5 euros, here it comes out to 85 pesos,...spices here are expensive! Thumbs up good buddy!
Looks good! I have ... By: spinnerky2. on 11 Feb 12, 16:37:10 Looks good! I have not used spices or oats in swiss chard. I usually saute it in olive oil and toss with pasta and salt. A little parmesan on top..mmmm.? I didn't catch what those spices were in the beginning of your vid..and am interested in those.
Blessings!
That seems pricey ... By: PennyDreadfuI. on 11 Feb 12, 16:32:09 That seems pricey even for higher end peppercorns! Then again, I buy my spices from a bulk supplier-type place where I can get stuff for about a quarter of what you would pay for packaged spices. The first time I made Swiss Chard, I used the Two? Fat Ladies' recipe and it was great. Very simple.
Ducros looks like a ... By: SunShine8308. on 11 Feb 12, 13:40:48 Ducros looks like a nice brand; I can't? remember if I have seen it elsewhere. With those peppercorn types, you probably get a lot out of it as it is far more in quantity when grounded.
If people order in bulk, that doubling prices and shipping is not so bad, really. It's if they order too little that the price per unit would be high.
Latest comments made on this video:
By: slobomotion. on 13 Feb 12, 08:02:09
There is so much more in the freezer. The Ducros brand is the most expensive here so we don't buy it much but the quality is undeniable. It is vegetable madness in this home right now. I have to use up some more endive and carrots for lunch today. yay! We are darn tired? of winter! I am so annoyed I have to go out today to the pharmacy! I usually take Mondays off and try to stay in. I got a chill in Paris yesterday but have some weird clips to post!
By: TheSheChef. on 12 Feb 12, 21:50:39
both the? chard and the peppercorn look fantastic!
By: slobomotion. on 12 Feb 12, 08:20:39
Yup, the herbs and spices I get loose here are a fraction of the cost of packaged, which makes sense. The spice lady sells cherry stems. People who throw theirs out don't realize they are tossing out a great herbal remedy! They are used to brew tea and? are very healing. I forget for what, exactly. They use almost everything here in France. Every place has a clothing repair shop. Rather than replace, they fix.
By: slobomotion. on 12 Feb 12, 08:15:19
We don't buy Ducros too much cuz it is the highest price. This being said, the? quality is undeniable. None of their products has ever dissatisfied me. I had an insurance client in NYC decades ago who worked in the spice business and she told me there is a lotta crud out there! I can believe that. France produces a fair amount of spices such as saffron, which I didn't know until recently. K is afraid of the spice lady in the market -- that is so funny!!
By: slobomotion. on 12 Feb 12, 08:12:23
I just love those Ladies. We could have gotten the mix cheaper from the spice lady in the market, loose. Those are not legal for me to ship worldwide, however, and my spouse is intimidated by her. I don't know why. Some people, he gets very turned off by in the market. I do find this mix very good and I think it is about a year's? supply. I love putting juniper berries in the pepper mill with them! xo
By: slobomotion. on 12 Feb 12, 08:10:24
Hi! You can always email me via my website. I try to check my emails once daily on weekdays and respond pretty quickly. I get a little backed up sometimes, but not too badly usually. I think I mention "quatre épices" here, which are pepper, cloves,? nutmeg and cinnamon and a French cooking staple. I sell a variety which adds a little salt and ginger and is more Arab. The Chinese put anise in this and call it "five spices." It goes in so many things!!
By: slobomotion. on 12 Feb 12, 08:08:00
Thanks,? man! Mr. Stingy was concerned maybe he had spent too much, but Ducros is a costly brand here. A few days later, when I realized this was a fancy mix, I reassured him he had NOT overspent. He is a bit intimidated by the spice lady in the market and prefers to use our Carrefour store loyalty points program. I just can't believe how much FOOD is in a single chard plant! This could have been a side dish for 8 adults or more! I love exporting spices.
By: qualqui. on 11 Feb 12, 17:48:17
Hmm.....luv this slobomotion cuisine,....combine swiss chard with oatmeal and spices,...since growin' up in utah and recently here on the central plateau, my mom cooked it like her mom and so on,...with some recáudo(chopped, tomatoe, onion, some garlic and cilantro), partially fried(to where the onion's tender)and added this to most veggie dishes,...aw, cooked cabbage,....them peppercorns are? a steal for 5 euros, here it comes out to 85 pesos,...spices here are expensive! Thumbs up good buddy!
By: spinnerky2. on 11 Feb 12, 16:37:10
Looks good! I have not used spices or oats in swiss chard. I usually saute it in olive oil and toss with pasta and salt. A little parmesan on top..mmmm.? I didn't catch what those spices were in the beginning of your vid..and am interested in those. Blessings!
By: PennyDreadfuI. on 11 Feb 12, 16:32:09
That seems pricey even for higher end peppercorns! Then again, I buy my spices from a bulk supplier-type place where I can get stuff for about a quarter of what you would pay for packaged spices. The first time I made Swiss Chard, I used the Two? Fat Ladies' recipe and it was great. Very simple.
By: SunShine8308. on 11 Feb 12, 13:40:48
Ducros looks like a nice brand; I can't? remember if I have seen it elsewhere. With those peppercorn types, you probably get a lot out of it as it is far more in quantity when grounded. If people order in bulk, that doubling prices and shipping is not so bad, really. It's if they order too little that the price per unit would be high.