Month: October 2025

Storing Every Day Spices

admin October 6, 2025 0

Storing every day spices properly in the right container is as important as keeping the spice rack or pantry tidy. While every spice has an expiry date, if properly stored and sealed, they can have a significantly longer shelf life than if it is not. Spices in airtight glass jars are safe because the glass is non-porous, non-reactive. Glass jars won't contaminate the spices, leach harmful chemicals, or absorb odors. This non-porous material prevents moisture from ruining flavor and texture, and proper airtight storage protects spices from air and humidity.

Spices should be stored in airtight glass jars to prevent moisture from getting mixed in with the spices. Wet, lumpy spices lose their texture and flavor. Heat also destroys the flavor of stored spices. The good news is that your spices won't go bad and make you sick. You may want to throw out spices when they lose their flavor and aroma. This is indicated by a dull color and a weak or musty smell, even if they are before their "best by" date. Whole spices are best within 3-4 years, ground spices within 2-4 years, and whole or ground herbs within 1-3 years.

Refrigeration can diminish the potency and flavor of whole spices over time. - Spices can absorb moisture in the fridge, potentially leading to clumping and loss of flavor. To maintain the flavor and potency of your spices, avoid storing them near or above the stove. Heat and direct sunlight degrade the essential oils and chemicals in spices, reducing their taste. Instead, store your spices in a cool, dry, and dark location.

Glass for Storing Every Day Spices

By its very nature, glass creates a better seal. Storing spices in their original containers with a seal will increase the longevity of the spices and ensure that they have the best flavor possible. This covers spices for all of your cooking needs. It's not in our best interest to say this, but when reusing glass jars, you should wash spice jars before filling them. This is especially true if you are reusing jars or have handled raw food. Studies have shown that spice jars are highly susceptible to contamination from bacteria like Salmonella and E. coli.

Wipe or wash jars with warm, soapy water, rinse them thoroughly, and allow them to dry completely before re-using them for spices. Running them through dishwashers helps but don't forget to include the tops or anything that may contact the spices. To keep spices from caking, store them in airtight containers in a cool, dry, and dark place. This will assist in preventing moisture and heat exposure. You can also place a grain of rice or a dried bean in the container to absorb moisture. Avoid shaking spices over steaming pots where they can ingest moisture. This is recommended to reduce clotting and extending the shelf life.

We have 64 individual spices in our store. They range from common to uncommon, to difficult to find in small quantities.

.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button{text-align:center;margin-top:30px;margin-bottom:30px;margin-left:0px;margin-right:0px}.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button span{color:#fff;border-width:2px;font-size:16px}.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button .blockspare-button{background-color:var(--bgcolor)}.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button .blockspare-button:visited{background-color:var(--bgcolor)}.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button .blockspare-button:focus{background-color:var(--bgcolor)}.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button i{font-size:16px}.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button a{padding-top:12px;padding-bottom:12px;padding-right:22px;padding-left:22px}@media screen and (max-width:1025px){.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button span{font-size:14px}.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button i{font-size:14px}}@media screen and (max-width:768px){.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button span{font-size:14px}.blockspare-c8ff5ed1-bb59-4 .blockspare-block-button i{font-size:14px}}

View Spices

Smash & Grab

admin October 3, 2025 0

Smash and grab is a concept in the news more often than it should be. We are not talking about that in this post, but instead are speaking about something wonderful. When eating shellfish we employ the Smash & Grab technique. We gently smash the shell, grab and eat the succulent bounty from the sea. Adding seafood and shellfish to your diet can be very beneficial. People of all ages can eat many different kinds of seafood. Seafood and shellfish offer a variety of nutrients and proteins which are important parts of a healthy diet.

Smashing involved cracking the shell using a wooden hammer or pliers. You should always do it slowly and gently to avoid fragmenting the shell which may leave fragments in the meat. Shell fragments are sharp and often contain points that can lodge in your mouth or worst yet, between your teeth. Extraction of these pieces may be painful and ruin the experience.

Eating shellfish provides significant nutritional benefits, such as protein, omega-3 fatty acids, and vitamins like B12. But like everything else, this comes with risks. Those risks include illness from raw or undercooked shellfish and the potential for allergic reactions. To eat shellfish safely, cook it thoroughly, as identified by shells opening or flesh turning opaque. Always avoid consuming raw or undercooked shellfish and follow proper handling practices to prevent cross-contamination. This protein is easy to digest when compared to other foods. Getting enough protein is essential when it comes to muscle growth and repair. It also helps you to stay fuller for longer.

Smash and Grab Precautions:

To safely crack a crab, wear gloves and use a towel to protect your hands from sharp shell bumps. For cracking legs, use a crab cracker, mallet, or nut pick. Apply gentle pressure to split the shell without shattering it, which creates sharp fragments. For the body, remove the top shell carefully by hand. It is then safe to scoop out the meat from the body chambers. At this point you are also ensuring to remove gills and other internal organs.

It is generally not recommended to eat raw crab. That is because it can harbor harmful bacteria and parasites that cause foodborne illnesses. These illnesses include Vibrio infections or parasitic infections. While some cuisines, particularly in Japan and Korea, feature raw crab dishes like sashimi or gejang. These are prepared using specific freezing methods. Those methods kill parasites and by skilled chefs who source the seafood carefully. Cooking crab to an internal temperature of 145°F (63°C) is the safest way to kill these pathogens.

Generally, you shouldn't eat shellfish during the warm summer months, from May to October. The reason is to avoid sickness from Vibrio bacteria in warm waters. You should avoid eating scrawny, low-quality shellfish that are spawning during this period. This aligns with the old "months with an R" rule. Modern farming practices and refrigeration have made commercially harvested shellfish safer year-round, though local advisories are still crucial.

Click the button below and see some of our favorite tools of the trade !!!

.blockspare-27cd9f5f-51b8-4 .blockspare-block-button{text-align:center;margin-top:30px;margin-bottom:30px;margin-left:0px;margin-right:0px}.blockspare-27cd9f5f-51b8-4 .blockspare-block-button span{color:#fff;border-width:2px;font-size:16px}.blockspare-27cd9f5f-51b8-4 .blockspare-block-button .blockspare-button{background-color:var(--bgcolor)}.blockspare-27cd9f5f-51b8-4 .blockspare-block-button .blockspare-button:visited{background-color:var(--bgcolor)}.blockspare-27cd9f5f-51b8-4 .blockspare-block-button .blockspare-button:focus{background-color:var(--bgcolor)}.blockspare-27cd9f5f-51b8-4 .blockspare-block-button i{font-size:16px}.blockspare-27cd9f5f-51b8-4 .blockspare-block-button a{padding-top:12px;padding-bottom:12px;padding-right:22px;padding-left:22px}@media screen and (max-width:1025px){.blockspare-27cd9f5f-51b8-4 .blockspare-block-button span{font-size:14px}.blockspare-27cd9f5f-51b8-4 .blockspare-block-button i{font-size:14px}}@media screen and (max-width:768px){.blockspare-27cd9f5f-51b8-4 .blockspare-block-button span{font-size:14px}.blockspare-27cd9f5f-51b8-4 .blockspare-block-button i{font-size:14px}}

Let's Get Cracking !!!

Squeaky Cleaned Shrimp

admin October 2, 2025 0

Shrimp lovers all over the world prepare it in as many ways as you can imagine. Even raw. Most people I know who prepare and serve shrimp understand that they need to clean it. Because shellfish can carry bacteria and parasites, most servers insist on squeaky cleaned shrimp preparation and serving. Cleaning a shrimp typically involves removing the shell and legs, but deveining (removing the digestive tract) is a separate step. That may or may not include the product or preparation..

Chefs devein shrimp to remove the dark line on the shrimp's back. That line is an intestinal tract that can contain grit or algae, though it is not harmful to eat. The digestive tract is not harmful to eat, and cooking kills any germs it might contain. My preference for food safety is to err on the side of caution. Also, the negative connotation regarding eating the digestive tract is that you're eating poop. Nobody wants to do that, we don't recommend it, and we will always clean shrimp.

Some cultures and restaurants do not devein shrimp, and I will leave that there. A "deveined" shrimp signifies that someone has removed the dark digestive tract, which contains waste and food. While the digestive tract isn't harmful if cooked thoroughly. Removing it prevents a gritty texture and potentially bitter or unpleasant taste. People remove it primarily for aesthetic reasons and to improve the overall eating experience. The dark line on the back is the digestive tract, which can contain grit or waste. Cosmetic and textural reasons suggest that we best remove the dark line.. The line on the underside, however, is a nerve cord and is harmless.

Preparing Squeaky Cleaned Shrimp

Raw or undercooked shellfish can contain bacteria like Vibrio, while other types of contaminated seafood can transmit illnesses. Raw shrimp should not be eaten because the risk of food poisoning is very high. Therefore, shrimp should be thoroughly cooked to allow eating them safely. Because improper harvesting, handling, and storage techniques can increase the risk of contamination, you should buy high-quality shrimp from a reputable source.

You do not need to wash shrimp for safety reasons. Cooking it to 145°F (63°C) is sufficient to kill bacteria. Keep in mind that washing shrimp can spread bacteria around your kitchen. However, many people choose to rinse or "clean" shrimp to remove the dark digestive tract (which is not a vein). This is for cosmetic and textural reasons, as it can have a gritty texture. If you do rinse shrimp, use cold water, do it just before cooking. Pat the shrimp dry with paper towels to improve searing and flavor. You do not need to clean both sides of a shrimp. It is only necessary to remove the "sand vein" (intestinal tract) from the top, curved side.

We offer a lineup of products used to clean shrimp. There are many out there, even though some simply use a sharp knife. You can also devein shrimp by inserting a toothpick or skewer. Placement is under the vein in the second joint from the tail and pulling it out. Any of our tools recommend themselves because they provide a sharp and concise method for cleaning shrimp.. All are stainless steel and fully machine washable. Clicking the button below allows you to view all cleaning tools.

.blockspare-b2b298d5-2a8e-4 .blockspare-block-button{text-align:center;margin-top:30px;margin-bottom:30px;margin-left:0px;margin-right:0px}.blockspare-b2b298d5-2a8e-4 .blockspare-block-button span{color:#fff;border-width:2px;font-size:16px}.blockspare-b2b298d5-2a8e-4 .blockspare-block-button .blockspare-button{background-color:var(--bgcolor)}.blockspare-b2b298d5-2a8e-4 .blockspare-block-button .blockspare-button:visited{background-color:var(--bgcolor)}.blockspare-b2b298d5-2a8e-4 .blockspare-block-button .blockspare-button:focus{background-color:var(--bgcolor)}.blockspare-b2b298d5-2a8e-4 .blockspare-block-button i{font-size:16px}.blockspare-b2b298d5-2a8e-4 .blockspare-block-button a{padding-top:12px;padding-bottom:12px;padding-right:22px;padding-left:22px}@media screen and (max-width:1025px){.blockspare-b2b298d5-2a8e-4 .blockspare-block-button span{font-size:14px}.blockspare-b2b298d5-2a8e-4 .blockspare-block-button i{font-size:14px}}@media screen and (max-width:768px){.blockspare-b2b298d5-2a8e-4 .blockspare-block-button span{font-size:14px}.blockspare-b2b298d5-2a8e-4 .blockspare-block-button i{font-size:14px}}

SHRIMP CLEANERS