Freshly ground awesome. | The Spice House | Kitchen Stuff


This post about The Spice House here will come as no surprise to anyone serious about cooking in the Chicago/Wisconsin area. If you use herbs and spices, if you like them of the highest quality, and if you like them cheaper than the ancient musty overpriced jars at the supermarket – point your browser and get to ordering right now. Or you could do what you should’ve done ages ago and get your ass down to one of their five locations. But don’t go hungry and DON’T BRING YOUR WALLET. Take a couple twenties out, put ’em in your pocket, and walk in. Because if you’re not careful the first time you go, you’ll walk out of there with a hundred bucks worth of Tellicherry peppercorns and Vietnamese cinnamon and God knows what else.


A future post (maybe two, maybe three) will include recipes employing some of their rubs and mixes. Check out their own recipes while you’re waiting.


P.S. If you like to grill or roast just about anything, buy a shaker and a refill bag of Back of the Yards Garlic Pepper Butcher’s Rub. Seriously. Brush a shoe (trainers and flats – nothing with an overly chewy heel) with some peanut oil, shake on some of this stuff, and stick it in an oven for 45 minutes with some new potatoes. Serve hot paired with an Australian shiraz.

Yes, I put it on everything.


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