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I just found this in my files and don't remember where I got it so I can't give credit - probably Dr. Ben Kim's website. Anyway, for those of you learning to cook and experiment - this might be mighty handy! Enjoy!





Which Spices/Herbs to Use
How many of us have spice racks with jars of spices we bought years ago and never used – whose sole purpose is to collect the dust in your kitchen? ☺ Now is the time to dust them off (or replace them) and start adding flavor to your dishes-The correct spice or herb (whether it is fresh or dried) for any food is the one that tastes right for you-When you're at a loss about what to add to a dish, try something from the list below

WHICH SPICE GOES WITH WHAT FOOD?

Beans - cumin, cayenne, chili, oregano, parsley, pepper, sage, savory, thyme

Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme

Fruits - allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salads and salad Dressings - basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme

Soups - basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme

Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise

Tomatoes - basil, bay, celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Vegetables - chili, chives, curry, dill, marjoram, parsley, savory, thyme

WHICH SPICE/HERB GOES WITH WHAT FOOD?

Allspice: An ingredient in many baked goods as well as "Jerk" sauces

Anise Seed: Mild licorice flavor, used in Cookies, or candies

Arrowroot Powder: Use as a thickener in puddings, pies, soups, sauces, and gravies

Basil: used in Italian and Mediterranean cooking, especially good with tomatoes

Bay Leaves: Perfect use in stews, sauces, soups, and marinades

Caraway Seeds: Great in baked goods and with fruits

Cardamom, ground: A wonderful addition to Indian dishes

Cardamom, whole: Dry roast the whole cardamom seeds for more flavor in your recipe

Cayenne Pepper: Wonderful heat for any Mexican dish

Chervil Leaf: Similar to parsley, a mild flavor for any meat, soup or vegetable dish

Cilantro: Used in Mexican cooking & salsas; may also be used in Indian dishes-

Cloves, ground: Popular in Desserts, syrups, and sweet vegetable dishes-

Coriander seed, ground: Citrusy, sweet & tart flavor to be used at the end when cooking

Cream of Tartar: Adds consistency and stability to any cookie or cake-

Cumin Seed, ground: Wonderful with tomato dishes, chili, salsa & Indian dishes

Dill Weed: Great in dressings and sauces and on potatoes

Ginger, crystallized: Sliced ginger partially dried in a sugar syrup solution - For sweets

Ginger, ground: A sharp, aromatic spice is used in many sweet baked goods and curries

Lemongrass: A grass with citric oils, very popular in Thai cooking-

Marjoram: Like oregano & from the mint family, it has a sweeter and subtler taste

Nutmeg, ground: A sweet, nutty spice is used in custards, pastries, and vegetables

Oregano, Greek: A must for Italian cooking, Greek oregano has a mild, delicate flavor

Oregano, Mexican: Slightly stronger than Greek and less sweet, used in Spanish cooking

Paprika, hot: Mixed with cayenne, these red peppers make the Hungarians famous

Paprika, sweet: This sweet, milder Paprika will add radiant color to any dish

Parsley: This versatile herb can be used as a garnish or with anything other than sweets

Poppy Seeds: Used in baked goods, breads & to flavor noodles

Rosemary, ground: Use ground in sauces or stocks to avoid the "needle" look

Saffron, whole threads: Use for saffron rice and Indian dishes

Sage: Well known for use in stuffings

Salt, Kosher: Coarser than regular granulated, easier to control in cooking

Savory: Strong, peppery taste, good with veggies & stuffing

Sesame Seeds: Used mostly for baking breads & rolls, nice for stir-frys

Spearmint: A popular tea flavoring, used in sauces and veggie dishes

Tarragon: Aromatic herb used to flavor vinegar, dressings, breads- Great with potatoes!

Thyme, ground: Great for Greek & Italian cooking, use ground for sauces & soups

Thyme, whole leaf: Versatile in flavoring veggies, pizza, stews & herb blends

Turmeric: Used as a natural yellow coloring for soups, sauces, rice, curry, & tofu scramble

TIPS FOR USING SPICES/HERBS STORING

• Store spices in a cool, dark place- Humidity, light and heat will cause herbs and spices to lose their flavor more quickly- Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer

• As a general rule, herbs and ground spices will retain their best flavors for a year

Whole spices may last for 3 to 5 years-Proper storage should result in longer
freshness times

• Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended-To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers

USING

• For long-cooking dishes, add herbs and spices an hour or less before serving..Cooking spices for too long may result in overly strong flavors

• Use restraint! In general, ¼ teaspoon of spice is enough for 4 servings

• Do not use dried herbs in the same quantity as fresh- In most cases, use ¼ the amount in dried as is called for fresh-

• Seasoning food is an art, not a science-Experimenting with herbs and spices can be fun and educational, and while you may occasionally be eating a less than perfect dish, you may also end up creating that recipe that will become a classic in your household

This is about the crap that gets ADDED TO OUR food to make it taste better and make us crave more and eat more and choose one product over another. It is a conspiracy and it's not a theory. Junk manufactures want us addicted and they will do whatever it takes to make us buy and eat their products. It's all about money and it is up to us to educate ourselves and make informed decisions (or not).
Maybe you should consider the long term effects of eating small amounts.
This is my last reply on this post. I'm not into all this drama.

I haven't had surgery yet but I can tell you a little trick that I've used often in the past. A raw egg is the only 'complete' Protein that is available to be consumed. When the egg is cooked, it becomes a de-natured protein (you see this when the clear turns white).
I've been adding raw eggs to my Protein shakes for years. You can't even tell it's in there and as gross as it sounds, think about all the times you've tasted cookie dough or cake batter and you didn't mind it then, did you? lol It makes the shake a little creamier and a little thicker (so I use Water instead of milk) and I am full for HOURS! I have to remind myself it's time to eat when lunch hour rolls around. It's amazing and I feel great (more alert and awake and energized).
I know there is a stigma attached to raw eggs and bacteria contaminations but if you look up the statistics you probably have a better chance being hit by lightening or something. I buy free range / organic and I researched how to tell a good egg from a bad one.
Here are a few tips:
Medium or large are the best because extra large eggs come from older chickens.
A great egg has a firm yolk that stands up a bit and a clear island around it that is somewhat defined (and not running all over the place.
Eggs can be used past the expiration date as you will be able to tell if it's still good by the smell and way it looks.
Eggs don't even need refigeration so it's a not as easy as people think for an egg to go 'bad'.
Most bacteria is on the outside of the shell, not the inside. So wash the egg with some warm soapy water before cracking it.
The more you mess with the egg, the more you mess with the nutrition. Mix or blend the smoothie first and add the egg as the last thing and only blend for about 5-10 seconds to mix in.
Try it! You'll be amazed and you'll probably get hooked!

I am so excited. I am three weeks out, but have lost 55 lbs since I started the process back in Feb. The other day I went to the school where I used to teach and a group of kids (high school!!) walked up and said "Mrs. B. is that really you..you look so awesome" One of the girls said, "you look 10 years younger!" Needless to say, I floated down the hall to the teacher's lunchroom where I was meeting with friends. I got such positive reinforcement and I really needed it. I am sooooo tired of liquids, but am afraid of mushies. I have had absolutely no problems so far and despise throwing up, so I am extremely cautious. I think, with the encouragement I received, that I can continue on for the next 60 lbs that I need to lose. I also want to thank all of you who participate on this forum. I could not have made the journey so far without your posts and encouragement! Just wanted to share my "high".