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Post by silver on Aug 5, 2021 13:42:24 GMT
Would those who have made recipes with sage only (meaning among the 11 H&S), and then with a mix of sage and savory (also among the 11 H&S), please comment as to which was preferred? And also comment as to your preferred ratio of sage to summer savory, if you have considered such a ratio.
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Post by Ken_Griffiths on Aug 5, 2021 14:32:30 GMT
I prefer a recipe with both Sage and Summer Savory - my own personal recipes use 1g Sage to 1/16g Savory as shown below:
7g MSG
7g White Pepper (Indonesian Muntok)
5g Black Pepper (Indian Tellicherry - coarse)
2.625g Garlic Salt*
1g Sage (Dalmatia)
1g Ginger (Jamaica)
1g Coriander
0.375g Hot Red Pepper (Cayenne)
0.375g Star Anise (ground) (China)
0.375g Clove (ground) (Madagascar)
0.125g Marjoram (Egypt)
0.0625g Savory (Summer)
0.0625g Thyme (Spain)
Total Weight 26g (Scale: 1g = 1oz in CHS’s original seasoning bag)
*An alternative to the Garlic Salt - is to use 2.25g Salt and 0.375g Garlic Powder
Above Recipe is for use with 400g Soft Wheat Cake/Sponge Flour (self-rising) and 48g Fine Flake Salt
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Post by willy on Aug 5, 2021 16:19:58 GMT
I've tried for years to discover if CHS gardened during the 30s and 40s, but no such luck. As for savory, it doesn't grow well in my area (NE Oklahoma). I would like to know if CHS began with his own home grown herbs and spices. Since Kentucky is similar in soil and climate to my area, I would have doubts about the use of savory. There is a chili pepper I would love to grow at home, except that it only grows in the high altitudes of South America. Why would I use it in a recipe when I would have to import it from abroad? Just some information that has eluded me. I'm not discounting savory, and have used it before. I just have problems growing it.
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Post by silver on Aug 5, 2021 16:24:45 GMT
I've tried for years to discover if CHS gardened during the 30s and 40s, but no such luck. As for savory, it doesn't grow well in my area (NE Oklahoma). I would like to know if CHS began with his own home grown herbs and spices. Since Kentucky is similar in soil and climate to my area, I would have doubts about the use of savory. There is a chili pepper I would love to grow at home, except that it only grows in the high altitudes of South America. Why would I use it in a recipe when I would have to import it from abroad? Just some information that has eluded me. I'm not discounting savory, and have used it before. I just have problems growing it. Have you tried growing the perennial 'winter' variety? |
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Post by willy on Aug 5, 2021 17:43:12 GMT
No. Don't know even where to find it. I don't shop online. Only in an emergency. I'm a strictly cash and carry guy.
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Post by silver on Aug 5, 2021 22:09:04 GMT
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haveatit
New Member
Account Disabled
Posts: 2
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Post by haveatit on Apr 28, 2022 10:25:49 GMT
Most Southrons had a Garden growing up.
The School Teachers would even encourage it.
Learned this from Old-Timers, which Taught Me from Botany to Construction.
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I don't know if He had the Fingers, but it would've been a common-place Tradition.
BTW (side note), Most of the Herbs later on He used in Mass-Production, were from Co's like Sexton Pure Spice, which actually was known
for their International Imports.
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