If he reads the artilcle hell see thati t has a lot of links to deeper discussion and details, if you're not getting enough detail from it.
Some people are getting a couple inches of salt, so something must be happening ther. And not brine injections,
Okay--at least one of the kitchen meisters here must have a way to tell what spices they have in the kitchen--how do you keep track? And, god, manage freshness. I need to dedicate a Sharpie to the kitchen. The fine tipped pens are not rocking it in a sufficient manner. But writing the date on these puppies will weilll
ita !, get plain jars and use chalkboard paint on them? Write the date on each. A la [link]
Dry brining is delicious.
Burrell, do you think flax would need the amount of hydrating that All Bran does? That's up to and including boiling water and overnight soaking.
All Bran like the cereal? That sounds like a lot of work to make it palatable. Somehow when you said bran flakes my brain went to wheat germ. Well you can buy ground flax seed that's the consistency of wheat germ. I've added it to muffins and pancakes before.
Strix, that won't really help me--my spices are at eye level. Which is a weird design decision, because they are not at Kat or Allyson's eye levels, and I've given up on any food that made it to the top shelf.
There's nothing really I could see shifting around to keep them close to the action---I don't think...
Burrell, is there a reason you went past wheat germ? I have vague memories of liking that a lot. It was my mother's go to slip-fibre-into-their-diets hen she was in her making cereal mixes from scratch phase. It's probably good she got bored--her muesli is the only one I like more than Alpen, but much of the rest lead with fibre and low sugar red flags.
A combo of a lazy Susan and tiered steps for spices. Like such: [link]
My cabinet's not tall enough for a lazy Susan, so I keep the big stuff and rarely used stuff (3 (!!) cans of cocoa powder, crab boil, baking powder, peppercorns, whopping containers of paprika and chili powder) in a shallow tray on the upper shelf, and organize the often used stuff in plastic baskets and utensil holders (chili spices, "sweets" spices (cloves, cinnamon, nutmeg, ginger, etc., Italian cooking herbs (basil, rosemary, thyme, etc.) in separate utensil thingies, and then I just pull out the proper basket: [link]
Google makes Monday morning more amusing.
Hec, I was totally ready to link to the Food Lab.
I was thinking of Jilli when I saw this, but all Buffistas will love Bat Kitten:
[link]
I have this spice rack to bring them to eye level [link] and I keep them in alphabetical order do I can more or less tell what I have. I sometimes enter spices in the Still Tasty app to track freshness, but mostly I don't worry about it. I know I have chili powder that's 20 years old that still makes for hot and spicy chili, so, eh, whatever.
