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Well, this is it. The spice store has made it's last gasp & is shutting down. Thanks for your support. If you have any requests or questions, please feel free to contact me.

Best regards to all,
Elliott

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Important Notice:


6/7/2010:

We're back. I'm still trying to re-figure/ streamline the Spice Selections to make it all more sensible to you and feasible to us. Truth is, y'all just don't use the spices and seasonings as much as I do (despite that, as with all spice & seasoning ingredients, they are best if used within a six month period and not after). That's understandable, but it makes having an online business impractical, is all. Over the course of many months I've been considering ways to make the spices more appealing to first time as well as repeat buyers. I've sought to solve several problems with the product, including:

The tendency for the spice seasonings to clump - I've switched suppliers and am now using ingredients which are ground finer and have less tendency to clump. I've been satisfied with the results and I hope that you have as well.

Packaging: The metal tins I'm using are, at best, a compromise in order to ship the spices as well as make them appealing and functional. When I initially started selling spices back in 2005, I was using 4 oz. glass jars. People really like the jars over the tins, and while the tins cost more, they are easier to ship without worrying that you will end up with a package of seasoned glass shards on your end.

Packaging #2: I have been considering losing the tins in favor of simple, functional, utilitarian plastic bags. Why? I have a lot of plastic bags in stock intended for refills of spices, and that just doesn't happen. If I switch to using the plastic bags, I could probably increase the amount of spice seasoning per order while decreasing the cost of each item as well as shipping. How about that?

Packaging #3: Wouldn't ya know, now they are saying that plastic is EVIL and DOES NOT LIKE YOU or YOUR FAMILY. Oh, plastic - we lived with so many hopes for you that must now go unfulfilled. It was sweet while it lasted.

Scrapping the catalog: That's right. Another serious consideration I've had for some time now is to scrap all of my current product and sell only certain items. What I have been selling over the past several years would essentially be retired. "What will you replace it with?", you ask? Well, let me tell you - I've been thinking of starting a whole new line of extremely hot and spicy seasonings and bbq rubs, so that I can rename it THE BURN WARD. That's right. I don't joke about such things. We're talking (or rather mumbling, since we've been steadily searing off the nerves on our tongues) serious Scoville Units here. What is your vote?

Spice of the Month Club: While it is still a serious consideration, it has never generated enough interest to convince me to do it. Maybe. Drop me a line and tell me you'd support it if I made it available. No, not just you, I mean some of those other people out there who haven't piped up yet.

Gift Sets: Of course - there will always be gift sets, as well as sales, like the ever popular buy 2 get 1 free deal.

Cost: Oy... one could make a living, if only they'd let you - ya know what I mean? Over the past 12 to 18 months, cost just got weird, particularly because import/ export costs that bear on the availability of ingredients for the spices and seasonings. I try to keep that old carbon foot print as small as possible - I've even considered binding my carbon foot to a child's size 2 - but there are certain ingredients that just are not easily available in our area of Western Massachusetts. Things like fresh Kaffir Lime Leaf and Lemongrass which, the last time I had to purchase a bulk of each I was told that I would need to pre-order it as it comes from places with sunnier climates, yet it is also affected by state restrictions which prevent growing these plants in proximity of delicate citrus agricultural regions. So - I temporarily stopped making the Green Thai Curry, which needs a good amount of each to get the flavor perfect. I know - it makes me sad, too, not to have my Green Thai Curry.

So that's the short of the long on the matter. Write me and let me know what your vote is on any or all of the intertwining topics.

And thanks for your support, your patience and your friendship - I really do appreciate it!

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This blog is a companion site to my online business at emburke.etsy.com where I sell unique spice and seasoning blends. I will be featuring recipes that use the spice blends here, but you can easily adapt them to suit your own needs. Also, my spice and seasoning blends are interchangeable - you can easily use one blend in place of another to get a different creative result or you can play it safe and stick to the recipe.

I have a variety of spice & seasoning blends available for purchase here - the perfect compliment for your meat & vegetarian entrées or side dishes. Each of my spice blends are made from fresh, organic spices purchased locally and are ground & blended by myself. They can be used as a dry or wet rub, as a marinade or sauce, or as a seasoning to add a little extra flavor.

Also, if you have any ideas, suggestions or challenges - send them on to me and I'll place them on the site as well.

Each quarter a portion of all sales from this site will be given to support a local charity in Western Massachusetts.

I think you will enjoy them as much as I do. Please spread the word!

Thanks, Elliott

P.S. - I'll have some other items available here in the near future.
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What would you like to find here?

Monday, April 13, 2009

Who wants Crack?

It's come to this: my wife makes crack, and now we are all addicted. What's worse, yesterday we went to a new church for Easter services, one that our friends Baird and Carol attend, and they invited us to share Easter dinner with their family and the pastor of their church. What did Cheryl do to contribute to the meal to celebrate our freedom from bondage and oppression? She whipped up a fresh batch of crack. All I had was to offer was a hard boiled goose egg. So much for the Living Waters program. With crack you just can't compete.

No, I don't mean crack or gimcrack or wisecrack or crack crack or any of the other superfluous associations you might come up with. This is, after all, a food and cooking blog, albeit one with a rather hazy objective at times, so you are forgiven any misunderstandings you may have. What she made was something called Chocolate Caramel Crack(ers), which are simply called Crack; you can find here at Smitten Kitchen. It's a fairly simple recipe although quite labor extensive for what you get from it - just like crack, I would assume - but well worth your trouble. It would make a nice featurette for the Double Wide Diner. Yes, I'm including it here for your convenience, but do check out the recipes found at Smitten Kitchen. If Cheryl reads it, well, it's got to be pretty good, and anytime you can combine kitchen with smitten or smite, then you are definitely onto something promising. She had to use saltine crackers in place of matzo because, with it being Easter and Passover weekend, we couldn't find any at our local Stop and Shop.

There is no truth to the rumor that the pastor is now addicted and will be using them at their communion services.

Chocolate Caramel Crack(ers)

4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

Variations:

Since I'm a big fan of Graham Crackers, I would substitute them for the matzo or saltines. To me, that just seems to make more sense than saltines. Cheryl used pecans but almonds would work really well, and you might even consider using almond extract instead of vanilla. For bonus points, add some Amaretto and Kahlua. Heck, since we are so close to making S'mores at this point, why not put some marshmallows on top and braise them. Better still, lightly coat them in Amaretto and Kahlua and then ignite them.

Now we're talking some serious crack.

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Read what some nice people have to say about my spices:"

Some mornings, I just stand in the kitchen alone and sniff Elliotts' spice. Then I'm somehow ready to start my day. And, oh yes, Elliott's spice IS great for cooking. Your eating habit will literally get "spiced up"."~ Tomoko Deeney (TADworks)

"I’ve almost never finished a full jar of spice and I’ve used several jars of Elliott’s spices in a matter of months. They are very unique and full of different flavors without being too salty or overpowering. They get my highest recommendation. Try them and you will love them."~ Keith Brisebois

"Elliott’s Green Thai is the most amazing spice... perfect for tacos, fish, chicken or beef. Once you’ve tried it, you won’t be able to cook without it!"~ Chrissie Henry

"I hadn't really explored the world of spices until this mixture somehow found its way into my cupboard. I had lived a fairly plain sea salt and cracked pepper food life, until this came along. I enjoy the 'kick' it has on my palate. And still the blend lends itself to good eatin'."~ Rachel Wilson

"Having a jar of Elliott's spice blends in my cupboard I feel as if I have been instantly transformed into a fantastic chef. Dishes I would normally feel intimidated to try - Curried Cauliflower, Tandori Chicken, Morrocan Lamb Stew - now feel within reach. Thank you, Elliott for opening up a whole world, literally, of fabulous food!"~ Alicia Pritt

"Filled a void in my life."~ Elizabeth (from Russia)