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Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
Dallas ^ | March 14th, 2008 | DEAN FOSDICK

Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny

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To: TenthAmendmentChampion

That is an awesome set of Freeper links, I need to check them out, but right now, I need to get back to the terror thread.

7,161 posted on 11/26/2008 10:49:27 AM PST by nw_arizona_granny ( SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TenthAmendmentChampion

That is a lovely Phalanopsis Orchid, often called the Moth Orchid and will grow well indoors on a tray of pebbles.

LOL, I can’t spell Phalanopsis, and neither can my dictionary.

7,162 posted on 11/26/2008 10:51:35 AM PST by nw_arizona_granny ( SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TenthAmendmentChampion

Forestiere Underground Gardens<<<

You keep attempting to lead me astray.

I had heard of the gardens, but not sure that I saw the photos, it is beautiful.

I sold an underground house, the buyers loved it.

It is still raining here.

7,163 posted on 11/26/2008 10:57:54 AM PST by nw_arizona_granny ( SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TenthAmendmentChampion

Garden Girl is also a writer, gardening and novels.

Several Freepers are authors.

7,164 posted on 11/26/2008 10:58:38 AM PST by nw_arizona_granny ( SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TenthAmendmentChampion

OK, I still think it might be a good recipe, the garlic muffins.

Thanks for reposting the recipe, I would not have found it.

7,165 posted on 11/26/2008 10:59:49 AM PST by nw_arizona_granny ( SURVIVAL, RECIPES, GARDENS, & INFO)
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To: nw_arizona_granny

Another link from the Thanksgiving thread:

7,166 posted on 11/26/2008 11:09:41 AM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: TenthAmendmentChampion
A collection of American recipes here:

7,167 posted on 11/26/2008 11:24:46 AM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: TenthAmendmentChampion
Cowboy Food · Archives

The Pioneer Woman Cooks!

7,168 posted on 11/26/2008 11:30:31 AM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: nw_arizona_granny

Wow you knew exactly what it was. You must have been quite a florist!

7,169 posted on 11/26/2008 11:33:31 AM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: All

U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

November 26, 2008
Release #09-057

Firm’s Recall Hotline: (800) 603-9601
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Stainless Steel Pots Recalled by Ocean State Jobbers Due to Burn Hazard

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: Century Cookware Stainless Steel Stockpots

Units: About 7,000

Importer: Ocean State Jobbers Inc., of North Kingstown, R.I.

Hazard: The stainless steel pots have metal handles that can detach during use, posing a serious burn hazard to consumers.

Incidents/Injuries: Ocean State Jobbers has received one report of the handles breaking off a pot and causing a burn injury.

Description: This recall involves the 8-quart, 12-quart, 16-quart, and 20-quart Century Cookware Stainless Steel Stockpots with glass lids. “Century Cookware” is marked on the front and on the bottom of each pot.

Sold at: All Ocean State Job Lot stores throughout New England from July 2008 through October 2008 for between $12 and $25.

Manufactured in: India

Remedy: Consumers should immediately stop using the stockpots and return them to the place of purchase for a full refund.

Consumer Contact: For additional information, contact Ocean State Jobbers at (800) 603-9601 between 8:30 a.m. and 5 p.m. ET Monday through Friday or visit the firm’s Web site at (pdf)

To see this recall on CPSC’s web site, including a picture of the recalled product, please go to:

7,170 posted on 11/26/2008 11:47:44 AM PST by nw_arizona_granny ( SURVIVAL, RECIPES, GARDENS, & INFO)
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To: nw_arizona_granny

There was a short section on last night’s TV news about melamine being found in infant formula IN THE US!! Did you hear about it?

Time is reporting this:,8599,1862338,00.html

7,171 posted on 11/26/2008 1:22:10 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: TenthAmendmentChampion

List of when to purchase food storage - Seasonal Sales Cycles
Deann’s post

Background/Disclaimer: Until last summer, I served in a religious capacity as a Food Storage coordinator for my congregation/emergency preparedness/disaster area for 3 years. That said, I have accumulated some great docs/tools that can help other PYP’ers manage/utilize their Usable Food Storage. Each of these docs/tools can easily be personalized for you and your family’s needs.

These are general tools, not guarantees. You will need to customize & tailor details to your own unique situations.

The first item is a detailed listing of what & when the Seasonality Sale Cycle of Retail Operations are. This can assist in maximizing planning/stretching food storage dollars. HTH!

Seasonal Sales Cycles

JANUARY - Historically, Quaker has hot deals on cereal/all items. We see Pepsi/Tostitos go on sale mid-January (again, rebates abound for these). Other items of note this time of year are chili, side dishes, anything for hearty/warm meals.
• Post-Holiday Sales
• White Sales
• Sports and Weight Loss Equipment
• Computers
• Winter Apparel and Accessories
· Organizers, Rubbermaid totes, shelf organizers, planners, filing cabinets

FEBRUARY – many of the same food items as January
• Electronics
• Floor Coverings
• Housewares
• Furniture
• Candy and Chocolates

MARCH - Frozen food month. You’ll find many stores are offering free freezers or fill-a-bag deals. Between March and April, look for spring cleaning deals, so many cleaner items will be on sale. With Easter, looks for eggs, ham, Kraft products to cycle into good sales. Paper products like towels, napkins, plates are starting to come on strong. Beverage items.
• Spring Apparel and Accessories
• Winter Sports Equipment
• Gardening Supplies
• Luggage

• Spring Apparel and Accessories
• Coats and Hats
• Paint
• Wallpaper
• Jewish Foods and Eggs

get ready for summer! Here come loads of deals on BBQ sauce, frozen veggies, baked beans, and condiments of all kinds, summer-time meats (ribs, hotdogs, and ground beef). Also with all the holidays, look for tons of paper goods that match the holiday and pick them up after clearance. These deals generally continue through September!
• White Sale - Linens and Towels
• Spring Cleaning Supplies
• Auto Maintenance
• Home Maintenance
• Sodas & Bottled Water, Hotdogs, Hamburger Meat, Condiments, Paper & Plastic plates & cups
* Raid/Off bug repellents and sunscreens

• Summer Apparel and Accessories
• Pianos
• Television Sets
• Building Materials and Hardware
• Dairy Products

• Air Conditioners
• Summer Sports Equipment
• Sportswear
• Craft Supplies
• Sodas, Hotdogs, Hamburger Meat, Condiments

• White Sale - Linen and Towels
• BBQ and Patio Equipment
• Back to School Supplies
• Bathing Suits
• Fresh Fish and Vegetables
• Breakfast foods (Cold cereal-Juice-Waffles-etc)
• Cold lunch items for in lunch boxes

SEPTEMBER - back to school; time to fill up on snacks! Pudding cups, Capri suns, fruit snacks, cereal sales start up hard again, peanut butter/jelly. Also, like clockwork, there will be Prego coupons in August, and plan on getting lots and using them in a hurry before they expire in September when the spaghetti sauce goes on sale. Sauce wars between Ragu and Prego this month. Campbell’s soups will go on as well and there will be coupons in the end of August for these as well. Lunchables are on sale this time of year, too.
• Back to School Supplies and Apparel
• Gardening Supplies
• Housewares
• Bicycles
• Canned Goods

OCTOBER - Stock up on holiday foods – Stove Top, turkey, instant mashed potatoes, broth, cranberries, marshmallow, ice cream, pie shells, whipped cream, pudding. Look for great Kraft deals again this time of year. Piggyback those Kraft coupons when you can. Crackers are a biggie - going on for $1 or less a box. Lots of extra deals like $ off cheese WYB crackers. The real kicker is the after Christmas food deals! Save your coupons because pie fixings, fried onion, broth and canned green beans will be on deep discount. I got those onions for .50 a can, normally almost $4. These generally continue through December.
• Cars
• Houses
• Fishing Equipment
• Crystal, Silver, and Glassware
• Candy
· Baking/candy-making items (choc chips, sprinkles, vanilla, corn syrup, nuts, etc)

• Winter Apparel and Accessories
• Quilts and Blankets
• Heating Devices
• Turkey, Sweet Potatoes
• Canned goods (soup, chicken broth, condensed milk, veggies etc)
• Baking goods

• Toys
• Gift Items
• Party ware
• Post-Holiday Sales
• Party Foods, Baking Goods, and Various Meat
• Canned goods (broth, soups, etc)

Year-round after a holiday, you can always pick up cheap cookie dough and any food related to a holiday.

Continual sales are candy, popcorn, chips, anything snacky, cereal (heavier in the fall/winter, but still around in the spring).
Frozen food sales seem to centralize on a brand and the switch brands the next month. I think the manufacturers buy slot time for sales. So last month, Stouffers was on sale hard, now lean cuisine is. Save the entire frozen coupon and then keep checking back for the brand of the month.

Frozen pizzas go on sale in the fall and then again the spring; not often in the summer because people don’t want to turn their ovens on in the summer.

By all means, this isn’t everything that you can get on sale, but if you follow the cycle and stock up (I never buy BBQ sauce in the winter), then you can get where you have enough on hand and only need to refill when the items are in season. The result is that you spend less and less with each successful cycle.

7,172 posted on 11/26/2008 1:42:23 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: TenthAmendmentChampion

The Pioneer Woman Cooks!

7,173 posted on 11/26/2008 1:44:56 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: nw_arizona_granny
There will be a big surge in survival seekers, as on the Coast to Coast Am program last night, his guest was saying to take your money out of the stocks and banks and buy storage food and other needed items....

I did not hear the entire program, only a few minutes.

Maybe it was this:

Economic Meltdown & Solutions

Appearing for the first three hours, financial advisor Catherine Austin Fitts discussed the economic crisis and possible solutions. $4 trillion has been pulled out of the economy, she said, and the big mystery is where did it go? At the core, we've experienced a financial coup d’état-- assets have been stripped out of communities in order to make people more dependent on Washington and centralized government, she asserted. "We're watching the control and consolidation of cash flow."

Now the Fed and Treasury are putting trillions back into the economy by printing money-- that isn't going to solve our financial problems, she commented. The current bailout of Citibank is just enough to keep it going, but there's no assurance that'll be enough, Fitts stated. These bailouts are like "steroids"—they're not building real economic value.

Fitts proposed a path back to economic vitality: People should put their money into local economies and avoid investing in corrupt institutions. Networking with neighbors, embarking on DIY projects, and buying from local farmers are ways to enhance local wealth. She also suggested young people be given a toolkit for concrete skills such as learning how to build homes and grow food. Additionally, wealth could be created by bringing forward energy and health technology that's been suppressed.
7,174 posted on 11/26/2008 2:26:58 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: nw_arizona_granny
Happy Thanksgiving to you!

7,175 posted on 11/26/2008 3:15:03 PM PST by Fred Nerks (FAIR DINKUM)
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To: TenthAmendmentChampion


Fresh Chile Peppers

Synonyms:  chili pepper, chile, hot pepper, chilli pepper  

Plural:  chilies, chiles, chillies, or (chile, chili, chilli) peppers





Moderately hot


Very hot

Extremely hot


  Anaheim chile = California green chile = long green pepper = chile verde [CHEE-lay VER-day]  These large, mild chiles are perfect for chiles rellenos.  Mexican cooks also like to dice or purée them, and then add them to sauces, soups, and casseroles.  They have a tough skin, but it peels off easily if you first char the chiles over a flame and then steam them in a paper bag for several minutes.  Anaheims are available year-round, but they're best in the summer.   When mature and red, an Anaheim is called a chile colorado = California red chile.    Substitutes:   New Mexico green chile (very similar, but hotter) OR poblano chile (Poblanos are sweeter and a bit hotter than Anaheims, and their skin isn't as tough.  They’re especially good for stuffing.) OR Big Jim chile (hotter) OR canned green chilies (preferably fire-roasted) 

ancho chile  See ancho chile (dried) or poblano pepper (fresh).

banana chile  See banana pepper


banana pepper = banana chile = sweet banana pepper   Notes:  These are easily confused with hotter yellow wax peppers. Sample before using.   Substitutes:   yellow wax (hotter) 

bird cherry pepper  See cherry pepper

bird pepper  1. cayenne pepper 2. Thai chili

California green chile  See Anaheim chile.  

California red chile  See Anaheim chile.

caloro  See guero

caribe  See guero

cayenne pepper = finger chili = ginnie pepper = bird pepper   Equivalents:  One pepper = 1/8 teaspoon ground   Notes:   These are often used in Cajun recipes.  Green cayennes appear in the summer, while hotter red cayennes come out in the fall.  Substitutes:  chile de arbol OR Thai pepper OR habanero OR jalapeno OR serrano OR cascabel OR pequin OR tepin OR Holland OR cherry pepper

cherry pepper = hot cherry pepper = Hungarian cherry pepper = bird cherry pepper = Creole cherry pepper = wiri-wiri    Notes:  Along with pepperoncini, this is a good pickling pepper.  Substitutes: cayenne pepper OR pepperoncini  


chilaca =chile chilaca = pasilla chile pepper   Substitutes:  poblano pepper

chile chilaca  See chilaca

chile colorado  See Anaheim chile.

chile guero  See guero

chile verde  See Anaheim chile. 

Creole cherry pepper  See cherry pepper.

cuaresmeno  Substitutes:  jalapeno pepper (very similar) OR serrano pepper

Dutch chile  See Holland chile.

finger chili  See cayenne pepper


Fresno pepper   Pronunciation:  FREZ-noh  Notes:   These are similar to jalapeno peppers, but with thinner walls.  They're great in salsas.  Green Fresnos are available in the summer. the hotter red ones come out in the fall.  Substitutes:  jalapeno pepper OR Serrano pepper 

ginnie pepper  See cayenne pepper

goldspike  See guero.


guero = chile guero = yellow hot chile = caribe = Sante Fe grande = caloro = goldspike   Substitutes:  Hungarian wax chile peppers OR Fresno pepper OR jalapeno pepper OR serrano pepper

habanero chile   Notes:   These extremely hot chiles have a fruity flavor.  They're best in the summertime.   Substitutes:  Scotch bonnet chiles (very close) OR manzana chile OR fresh cayenne peppers OR jalapenos OR Serrano peppers (use twice as many) 

Holland chile = Dutch chile   Substitutes:  fresh cayenne pepper OR Fresno chile

hontaka pepper  Substitutes:  mirasol chile pepper

hot cherry pepper  See cherry pepper

hot Hungarian wax pepper  See yellow wax pepper.

Hungarian cherry pepper  See cherry pepper

Hungarian wax pepper  See yellow wax pepper


jalapeno pepper  Shopping hints:    These popular chiles have a good amount of heat and rich flavor.  Green jalapenos are best in the late summer, while red jalapenos appear in the fall.  Canned jalapenos aren't as fiery as fresh.  Substitutes:  cuaresmeno (very similar) OR Fresno chile OR guero chile OR malagueta (hotter) OR serrano pepper OR yellow wax chile pepper OR fresh cayenne pepper  

long green pepper  See Anaheim chile

malagueta pepper  Substitutes:  jalapeno (not as hot) OR tabasco sauce


manzana chile   Notes:  This habanero relative is often used in salsas.  It has black seeds.  Substitutes:  habanero pepper OR Scotch bonnet chile

mirasol pepper   Notes:   Mirasol peppers have a distinctive fruity flavor.  Substitutes:  hontaka chili OR serrano pepper  

New Mexico green chile = New Mexico chile = New Mexico red chile (when mature)  Notes:   These large chiles are similar in size to Anaheims, but they're hotter.  New Mexico green chiles peak in the late summer, while the hotter New Mexico red chiles appear in the fall. Substitutes:  Anaheim chile (milder) OR a combination of Anaheim chiles and jalapenos.


pasilla chile pepper  See chilaca or ancho chile or poblano pepper.

piquant pepper = sport pepper  Substitutes:  poblano peppers


poblano pepper (fresh) = (incorrectly) ancho chile = (incorrectly) pasilla pepper   Pronunciation:   puh-BLAH-noh  Notes:  These mild, heart-shaped peppers are large and have very thick walls, which make them great for stuffing.  They're best in the summer.  Substitutes:   Anaheim (Like poblanos, these are great for stuffing.  Since they have a tougher skin, you may want to char, steam, and peel them first.) OR bell pepper (for stuffing, milder) OR canned chile peppers (preferably fire-roasted) OR Serrano pepper (hotter)   

prik chi fa  See Thai chile

rocotillo  Substitutes:  another small, mild pepper


rocoto chile   Notes:   These hot chiles look like tiny bell peppers and have black seeds.  They have an interesting fruity flavor.  Substitutes:   manzana chile (very similar) OR habanero (similar heat)

Sante Fe grande  See guero


Scotch bonnet chile  Notes:  This chile is almost indistinguishable from the habanero, except that it's a bit smaller.  It's popular in the Caribbean.  Substitutes:  habañero chile OR Serrano chilies (use twice as many) OR jalapeno peppers (use twice as many)


Serrano pepper   Pronunciation:   seh-RAH-noh  Notes:  These have thin walls, so they don't need to be charred, steamed, and peeled before using.  Substitutes:  jalapeno (not as hot) OR Fresno chile (not as hot) or guero chile (not as hot)  

shishito chile  Notes:  This Japanese chile is very sweet and mild.  It's about two inches long.

sport pepper  See piquant pepper.

sweet banana pepper  See banana pepper.

Thai bird chile  See Thai chile


Thai chile = bird pepper = Thai bird chile = prik chi fa = Thai jalapeno   Substitutes: chile de Arbol OR fresh cayenne pepper OR jalapeno peppers (not as hot) OR Serrano peppers (not as hot)  

Thai jalapeno See Thai chile.

Turkish pepper  Substitutes:  Anaheim pepper

xcatic chile  Substitutes: yellow wax pepper OR guero pepper

yellow hot chile  See guero

yellow wax pepper = Hungarian wax pepper = hot Hungarian wax pepper   Notes:   These are easily confused with milder banana peppers. Sample before using.   Substitutes:  banana pepper (milder) OR guero  



For more information, see the Wegman's Food Market's page on Chile Peppers and the Chili Pepper Hotness Scale page.

7,176 posted on 11/26/2008 3:22:51 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: TenthAmendmentChampion

The Cook's Thesaurus is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions.

7,177 posted on 11/26/2008 3:39:34 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: TenthAmendmentChampion
European Herbs



angelica = archangel = ground ash = masterwort    Pronunciation:  an-JEL-ih-ca  Notes:  Angelica is prized for its crunchy stems, which are often candied and used to decorate baked goods.  You can also use the leaves and stems to add a celery flavor to liqueurs, sauces, and vegetable side dishes.    Substitutes:  lovage (This also tastes like celery, and the stems can be candied like angelica.) OR tarragon


bai holapha

bai manglak



basil  Pronunciation:   BAY-zuhl or BAHZ-uhl   Equivalents:   1 tablespoon fresh = 1 teaspoon dried.   Notes:   Basil is widely used in Mediterranean countries, where it flavors everything from pasta sauces to pesto, and in Southeast Asia, where it's often stir-fried with other ingredients.  There are numerous varieties, ranging from the more pungent Asian basils to the sweeter and milder European varieties.   Use dried basil only in a pinch--it's not nearly as flavorful as fresh.  Substitutes:   oregano OR thyme OR tarragon OR  summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai cuisine)   


bay leaf = bay laurel leaf = laurel leaf = sweet bay laurel leaf   Equivalents:   One whole leaf  = 1/4 teaspoon crushed.  Substitute one fresh leaf for every two dried leaves, and one California bay leaf for every two Turkish bay leaves.   Notes:   Bay leaves are a staple of Mediterranean cuisines, lending a woodsy flavor to sauces, stews, and grilled meats.   It's best to add whole leaves, then remove them before serving the dish.  The Turkish bay leaf is smaller and less potent than the California bay leaf, but more highly prized due to the complexity of its flavor.  Dried leaves are a good substitute for fresh.    Substitutes:  Indian bay leaves OR boldo leaves (stronger flavor) OR juniper berries (to flavor meat)

bergamot  Substitutes: mint


borage  Pronunciation:   BORE-idge or BURR-idge or BAHR-idge   Notes:  Borage is best known for its attractive blue flowers, but Europeans sometimes use the leaves as an herb in salads and soups.  Borage has a mild flavor that's been likened to that of cucumbers.  The leaves are covered with prickly, throat-catching hairs, so it's best to either blanch them or chop them finely before serving them. Substitutes: spinach OR escarole OR burnet


chervil = French parsley   Pronunciation:  CHUR-vil  Notes:   This feathery green herb tastes like a subtle blend of parsley and anise. It's far more plentiful in Europe than in America.  Avoid the dried version--it has very little flavor.  Substitutes:  cicely OR parsley + tarragon OR fennel leaves + parsley OR fines herbes (This is a blend of herbs that usually includes chervil, parsley, chives, and tarragon.) OR parsley + dill OR tarragon (Like chervil, this is good for flavoring vinegars.) OR chives (especially with eggs) OR dill weed (good for flavoring vinegars)


chives   Notes:   These slender, hollow shoots have a mild onion flavor.   Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads.  Always use fresh chives--they lose much of their flavor when they're frozen or freeze-dried.  Substitutes: green onion tops (These have a stronger flavor and wider shoots. If using them as a substitute for minced chives, slice them lengthwise several times before mincing.) OR Chinese chives (more flavorful)  

cicely = sweet cicely = Spanish chervil = sweet chervil   Notes:  This fern-like herb has a strong anise flavor.  It's not well known in the United States, but it's popular in Scandinavia, where it's often used to flavor desserts.  Substitutes:   fennel leaves OR chervil (milder anise flavor)



curly parsley = curly-leaf parsley  Notes:  This has less flavor than Italian parsley, but it makes a terrific garnish.  Don't bother buying dried parsley--it has very little flavor.  Substitutes:  Italian parsley OR chervil OR celery tops OR cilantro

curly parsley


dill leaf = dillweed = dill weed   Notes:   You can find soft, feathery sprigs of dill leaves in markets throughout the year.  Chopped dill is often paired with fish, cucumbers, potatoes, or it's added to dips, salad dressings, or cream sauces.  Dill loses flavor when it's heated, so always add it to cooked dishes at the last minute.   Avoid dried dill; it has very little flavor.  And don't confuse dill leaves with dill seeds--though they come from the same plant, they're not good substitutes for one another.  Substitutes:  tarragon (especially in sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks very similar)

fever grass

French parsley

ground ash


hyssop  Pronunciation:   HISS-up Notes:   The leaves and small blue flowers of this plant are used as a garnish or to impart a mild, slightly bitter flavor to salads, soups, and liqueurs. Don't waste your time drying the leaves--they'll lose almost all of their flavor.  Substitutes:   sage

Italian basil


Italian parsley  Notes:  This is the best parsley to use for cooking--it has more flavor than the more common curly parsley.  Avoid dried parsley; it has very little flavor.   Substitutes:  curly parsley OR chervil OR celery tops OR cilantro


laurel leaf


lemon balm = balm = melissa = bee balm  Notes:   Cooks use this herb in teas, salads, jams, and soups.  The fresh leaves also make an attractive garnish.  Substitutes:   bergamot (herb) OR lemon zest

lemon thyme   Notes:  This variety of thyme has a lemony flavor.  Substitutes: thyme + dash lemon zest


lemon verbena = verbena   Pronunciation:  ver-BEE-nuh  Notes:   This has a strong lemon flavor that works especially well in teas and vegetable dishes.  If you can't find it in the spice section, cut open lemon verbena teabags.  Substitutes:  lemongrass OR lemon zest

lovage = wild celery = smallage = smellage  Pronunciation:  LOVE-age  Notes:   Lovage tastes like celery, but it's even more pungent and flavorful.  The only drawback but it can't withstand long cooking like celery can.  Use it in any recipe that calls for celery, but use less and add it to cooked dishes at the last minute.  Substitutes: equal parts parsley and celery leaves OR Chinese celery OR celery leaves (milder) OR parsley OR chervil


marjoram = sweet marjoram = knot marjoram = knotted marjoram   Pronunciation:  MAR-jer-um Notes:  Marjoram is sweeter and milder than its close relative, oregano.  It's often used to season meats and fish, and works best when its added near the end of the cooking period.  Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano.   Equivalents:  1 tablespoon fresh = 1 teaspoon dried.  Substitutes: oregano (This is very similar, but not as sweet and mild as marjoram. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer savory  




opal basil  Notes:   Opal basil has purple leaves and a longer shelf life than sweet basil, but the two can be used interchangeably in most recipes.   Substitutes:  sweet basil

oregano = wild marjoram = pot marjoram  Pronunciation:  uh-REG-uh-no  Equivalents: 1 tablespoon fresh = 1 teaspoon dried  Notes:   Oregano is a popular herb in Mediterranean countries, where it's often used to season tomato sauces, meat dishes, and pizzas.  Mexican oregano has a mintier taste than ordinary oregano.  If you can't find it fresh, dried oregano is a good substitute.  Substitutes: marjoram (This is very similar, but milder and sweeter.  Substitute two parts of oregano for three parts of marjoram.) OR thyme OR basil OR summer savory   


parsley  Notes:   Parsley is prized both for its looks and for its fresh, grassy flavor.  There are two common varieties:  the mild curly parsley and the more flavorful Italian parsley.  Use curly parsley if you want looks and Italian parsley if you want flavor.  Parsley doesn't hold up well to cooking, so add it to cooked dishes at the very last minute.  Frozen parsley is a good substitute for fresh, but dried parsley adds only color.  Substitutes: chervil OR celery tops OR cilantro


rosemary  Equivalents:  1 tablespoon fresh = 1 teaspoon dried  Notes:   The Italians are particularly fond of this pungent herb with its needle-like leaves.  They often use it to flavor meats and tomato sauces.  Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs.  Dried rosemary is an excellent substitute for fresh.   Substitutes: sage OR savory OR thyme   


sage  Equivalents:  1 tablespoon fresh = 1 teaspoon dried.  Notes:   Sage is often combined with other strong herbs to flavor meat dishes and poultry stuffings.  Use it sparingly; a little goes a long way.  Dried sage is an excellent substitute for fresh.   Substitutes: poultry seasoning OR rosemary OR thyme   


savory  Notes:   This herb has a strong, peppery flavor, and it's often used in Mediterranean countries to flavor beans, mushrooms, vegetables, and meats.  There are two varieties:  winter savory and the milder summer savory.  Winter savory is best suited to slowly cooked dishes like stews.   Substitutes:  thyme (stronger flavor) OR thyme + dash of sage or mint   



Spanish chervil


summer savory  Notes:   Summer savory is milder than winter savory.   Substitutes: thyme (stronger flavor) OR thyme + dash of sage or mint    

sweet basil = Italian basil  Pronunciation:   BAY-zuhl or BAHZ-uhl   Equivalents:  1 tablespoon fresh = 1 teaspoon dried.  Notes:  This is widely used throughout the Mediterranean region to make tomato sauces, pesto, and other dishes. Substitutes:  sweet Asian basil (Use twice as many leaves.  Sweet Asian basil is more flavorful, and doesn't wilt as easily when cooked.) OR pesto (Basil is an important ingredient in most pestos.) OR oregano OR thyme OR tarragon OR  summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai dishes)   


sweet chervil

sweet cicely

sweet marjoram


tarragon   Notes:    The French are especially fond of this aromatic, anise-like herb.  They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce béarnaise and in the herb mixture the French call fines herbes.  Use it sparingly--a little goes a long way.  Frozen tarragon is an excellent substitute for fresh, but use the dried version only in a pinch.   Substitutes:   dill OR basil OR marjoram OR fennel seed OR anise seed OR angelica 


thyme  Pronunciation:   TIME  Equivalents:  1 tablespoon fresh = 3/4 teaspoon dried  Notes:  This herb is widely used in Mediterranean countries to flavor stews and meat sauces.  It's often used in combination with other herbs, like rosemary, parsley, and oregano.  Use dried thyme only in a pinch--fresh thyme is far more flavorful.  Substitutes:   omit from recipe OR herbes de Provence (This blend contains thyme.) OR poultry seasoning (This blend contains thyme.) OR Italian seasoning (This blend contains thyme.) OR savory OR marjoram OR oregano   


wild celery

wild marjoram


winter savory  Notes:  This perennial herb has a stronger flavor than its annual relative, summer savory.  Substitutes:  summer savory (milder) OR thyme (stronger flavor) OR thyme + dash of sage or mint    



1 tablespoon fresh = 1 teaspoon dried

Copyright © 1996-2005  Lori Alden

7,178 posted on 11/26/2008 3:57:10 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: TenthAmendmentChampion

Website of our own FReeper chef, Carlo:

7,179 posted on 11/26/2008 3:59:01 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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To: TenthAmendmentChampion


Berries are the delicious and often fragile fruits that grow on vines, bushes, and runners.  They have many virtues--they're colorful, easy to prepare, good for you, and so delicious that you can serve them for dessert all by themselves.  The only downside is that they're often pricey, since it's a Herculean challenge to get them to market before they spoil.  Many don't make it, so check them over carefully for mold before putting them in your shopping cart.   Berries don't ripen once they're picked, so the deeply colored ones tend to be the sweetest and most flavorful.  When you get them home, store them in the refrigerator and use them as soon as possible.  Don't wash them until you're ready to use them, and freeze any that you can't get to right away.


alkekengi  See Cape gooseberry

baby kiwifruit  Notes:  You can eat this tiny kiwifruit hybrid skin and all.  Substitutes:  grapes

bilberry = whortleberry = blaeberry = whinberry   Notes:  This small, tart berry is the European counterpart to the American blueberry.  Bilberries are usually made into preserves.  Pronunciation:  BILL-beh-ree   Substitutes:  juneberries OR huckleberries OR cranberries (tarter than bilberries) OR blueberries (larger and sweeter) OR currants


blackberry = bramble   Notes:   These would be excellent berries were it not for their rather large seeds.   They're still great for eating out of hand, but cooks often strain out the seeds when making pies and preserves.  Select berries that are free of mold, and as black as possible.  They arrive in markets in the summer.   Substitutes: loganberry OR boysenberry OR mulberry (larger, more fragile) OR raspberry OR youngberry OR olallieberry OR dewberry OR red currant 


black currant = cassis   Pronunciation:  KER-unt   Notes:   These are too tart to eat out of hand, but they're often used to make syrups, preserves, and the liqueur cassis.  Frozen are a good substitute for fresh.   Substitutes: elderberries OR blueberries OR red currants OR gooseberries

blaeberry  See bilberry

blueberry  Equivalents:  1 pint = 3 cups  Notes:   Blueberries are small and sturdy, so they're perfect for tossing into cakes, muffins, cereal bowls, and fruit salads.  Like other berries, they also make good preserves and tarts.  Select firm, dark berries that have a whitish bloom on them.  You can find fresh blueberries in the summer, but frozen blueberries are available year-round and work well in many recipes.  They're very perishable, so keep them refrigerated and use them as soon as possible.  You can also buy blueberries frozen, dried, or canned.  Frozen berries get a little mushy after they're defrosted, but they'll work well in many recipes.    Substitutes: huckleberry (larger seeds and tarter, otherwise very close substitute) OR juneberry OR red currant OR raisins (in baked goods) OR dates (in baked goods) OR bananas (in baked goods)



boysenberry  Notes:   A boysenberry is a cross between a blackberry, a raspberry, and a loganberry.  It's more fragile than a blackberry, but it also lacks the blackberry's conspicuous seeds.  Select boysenberries that are dark in color and free of mold.   Substitutes: loganberry OR blackberry (This has larger, more noticeable seeds.) OR raspberry OR olallieberry OR dewberry OR youngberry


bramble  See blackberry.


Cape gooseberry = Chinese lantern = physalis = golden gooseberry = alkekengi = strawberry tomato = ground cherry = husk tomato = golden berry = golden husk = poha   Notes:   Like its relative the tomatillo, the Cape gooseberry is covered with a papery husk.  The fruit inside looks a bit like a yellow cherry, and tastes like a sweet tomato.  You can eat Cape gooseberries whole, minus the husk, or use them to make very tasty preserves.  They're hard to find in the United States; your best bet is a specialty produce market in the spring.   Substitutes:  tomatillos OR gooseberries OR cherry tomatoes 

champagne grapes  See Zante grapes.

Chinese gooseberry  See kiwi fruit

Chinese lantern  See Cape gooseberry

cloudberry  Notes:   Both the color and flavor of these Scandinavian berries pale in comparison to the raspberry.    Substitutes:  raspberries


cranberry = bounceberry  Shopping hints:   These tart berries are traditionally used to makes sauces and garnishes for Thanksgiving and Christmas dinners.  It's best to buy them at their peak in October and November, and freeze any that you don't use right away.    Substitutes:   lingonberry (smaller, better flavor) OR carissa (especially for jellies) OR rhubarb  


currant   Pronunciation:  KER-unt   Notes:   These berries are too tart for most people to eat out of hand, but they make terrific preserves and garnishes.   They come in three colors:  red, white, and black. If color's not important, you can use them interchangeably in most recipes, though red and white currants aren't as tart as black.  Don't confuse these berries with the dried fruit of the same name that looks like a small raisin.  You can sometimes find fresh currants in specialty produce markets in the summer.  If not, frozen currants are a good substitute.  Substitutes:   gooseberries OR raspberries


dewberry  Notes:  These are similar to blackberries, only they're smaller.  Substitutes:   youngberry OR blackberry OR raspberry OR loganberry OR boysenberry OR olallieberry

elderberry  Equivalents:  1 cup = 145 grams  Notes:  These are too tart for most people to eat out of hand, but they make terrific preserves and wine.   Substitutes: black currants OR cranberries


frais des bois = wild strawberry = wood strawberry  Plural:  fraises des bois  Pronunciation:  (singular) FRAY-day-BWAH (plural) FREHZ-day-BWAH  Notes:  These small, wild strawberries are either white or red, and have a very intense flavor.  Substitutes:  strawberries

golden raspberry  Notes:  This is a blonder version of the red raspberry.  Substitutes:  raspberries

golden berry  See Cape gooseberry

golden gooseberry  See Cape gooseberry

golden husk  See Cape gooseberry


gooseberry   Equivalents:  1 cup = 150 grams   Notes:  These large, tart berries are in season only in June and July, but canned gooseberries work well in pies and fools.  American gooseberries are round and about 1/2 inch in diameter, while European gooseberries are oblong, and about twice the size of American gooseberries.  They're very acidic, and so they're great with roasted meats, like goose.  The freshest gooseberries are covered with fuzz. Substitutes:   rhubarb (excellent in fools) OR kiwi fruit (These are much larger than gooseberries, but they're excellent in fools.) OR currants (preferably red currants) 


grapes = table grapes   Notes:   Many varieties of grapes are turned into wine, vinegar, jelly, and raisins, but table grapes are for eating out of hand.  They're classified by their color--red, green, and blue--and by whether they have seeds or not.  Seedless varieties are popular because they're easy to eat, but often the seeded varieties offer more flavor and better value.  Substitutes:  kiwi fruit OR blueberries (in fruit salad)


ground cherry  See Cape gooseberry

huckleberry  Notes:   These are similar to blueberries, and they're great for making preserves and syrups.  Some specialty markets carry them in the summer. Substitutes: blueberry (inconspicuous seeds and less tart, otherwise very close substitute) OR bilberries


husk tomato  See Cape gooseberry

jaboticaba  Pronunciation:  zhuh-BOO-ti-KAH-buh  Notes: These resemble large, dark purple grapes, and they're very popular in Brazil. You can eat them like grapes, though you might want to first remove the seeds and thick skin. You can also make delicious jams, jellies, and wines from them.   Substitutes:  grapes

juneberry = saskatoon = serviceberry = shadberry  Notes:  These are very similar to blueberries.  Substitutes: blueberry OR huckleberry



kiwi  See kiwi fruit


kiwi fruit = kiwi = kiwifruit = Chinese gooseberry = monkey peach = yang-tao   Pronunciation:   KEE-wee  Notes:  This small, oblong fruit is has fuzzy brown skin and beautiful green flesh dotted with edible black seeds. It tastes like a cross between gooseberries and strawberries. It's very versatile--you can eat it as a snack, blend it into sauces or sorbets, or peel and slice it as a garnish. It also contains an enzyme that tenderizes meat. Select kiwis that are hard, allowing them to ripen at room temperature for a few days.   Substitutes: pitaya (very similar, but sweeter) OR gooseberry (much smaller berries) OR strawberry OR papaya (as meat tenderizer) OR pear (different flavor)  


lingonberry   Notes:   These tart relatives of the cranberry grow only in cold climates.   Substitutes:   cranberry (larger, tarter, inferior flavor) OR red currants


loganberry   Notes:    These are like blackberries, only they're dark red when ripe and more acidic.  They're especially good in pies and preserves.  Substitutes: raspberry OR blackberry OR boysenberry OR olallieberry OR youngberry OR dewberry

marion berry  Notes:   After Washington, D.C., mayor Marion Barry was arrested for possessing cocaine in 1989, marion berry jam enjoyed brief popularity as a novelty item.    Substitutes: blackberry (smaller)

monkey peach  See kiwi fruit

mulberry  Notes:   These are so fragile that almost no markets carry them.   Substitutes: blackberry (smaller, not as fragile)


olallieberry = olallie berry   Notes:   This cross between a youngberry and a loganberry is black and fairly sweet.  Substitutes:  loganberry OR youngberry OR raspberry OR boysenberry OR dewberry OR blackberry

physalis  See Cape gooseberry

poha  See Cape gooseberry.

raspberry   Notes:   It's a real challenge to get these hollow, fragile berries to consumers before they spoil, so you'll have to pay a high price for those that make it.   Many don't, so check them carefully for mildew before you buy them.  A good alternative is to buy them frozen.   Substitutes:  loganberry OR strawberry OR blackberry OR boysenberry OR olallieberry OR youngberry OR dewberry OR thimbleberry OR carissa (especially for preserves)  


red currant    Pronunciation:  KER-unt   Notes:   With their brilliant coloring, red currants make terrific garnishes.   They're also pleasantly tart, and often used to make jellies, syrups, and wine.  Fresh ones are available in some markets during the summer, but frozen currants are acceptable substitutes for fresh in many recipes.    Substitutes: blueberry OR black currant (for preserves) OR white currant (for eating raw) OR gooseberry (tarter) OR cranberry (as a garnish) OR blackberries OR red currant jelly (for sauces; sweeter than whole fruit)

saskatoon   See juneberry

serviceberry   See juneberry

shadberry  See juneberry.


strawberry  Notes:   Strawberries aren't as fragile as other berries, so they don't need the special handling that makes most berries so expensive.  The best time to buy them is in the spring, but you can find them throughout the year, though the price might be higher and the quality lower.  Select berries that have fully ripened to a dark red.   Substitutes: raspberry OR guava (especially for shortcakes) OR kiwi

strawberry tomato  See Cape gooseberry

sweet gooseberry  Notes:  These are similar to gooseberries, but they have a red blush and are much sweeter.  Substitutes:  gooseberries

tay berry  Substitutes:  blackberry

thimbleberry  Substitutes: raspberry

whinberry  See bilberry.


white currant   Pronunciation:  KER-unt  Substitutes: red currant

whortleberry  See bilberry

yang-tao  See kiwi fruit.

youngberry  Notes:  This is closely related to the blackberry.  Substitutes: blackberry OR olallieberry OR loganberry OR raspberry OR dewberry OR boysenberry


Zante grapes = champagne grapes  Notes:  These clusters of tiny grapes are often used as a garnish.  Substitutes:  other garnish

7,180 posted on 11/26/2008 7:39:28 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here:
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