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GRALAN's Photo GRALAN SparkPoints: (110,527)
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6/1/19 11:53 P

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Marjoram

When recipes call for using Mexican Oregano, the taste they are looking for is not Italian Oregano. In Mexico and Southern United States what has been used for at least 3 centuries is Wild Marjoram. So the spice in your store shelves labeled Marjoram is just fine, unless you have a Mexican market nearby or grow your own.

You'll like the difference in the taste, at least if your tongue is awake enough. I've even enjoyed utilizing it on vegetable-topped pizza.

I'm not even near perfect, but I know someone who is.


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GRALAN's Photo GRALAN SparkPoints: (110,527)
Fitness Minutes: (47,380)
Posts: 3,017
5/31/19 3:51 P

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Ginger

Heidi Gibson is a renowned Author and Baker. She wrote in her book, Muffins & Biscuits, that 1 Tbsp of peeled & finely grated fresh ginger can be replaced with 2 tsp of powdered ginger mixed in with the other dry ingredients (it will lack that spicy potent kick, however).

I do not think this is restricted to baking, and sometimes I add ginger powder to kick up a stir-fry along with the 5-spice, garlic pwdr, and such.

Heyas gang! I realized that we don't have a thread on specific substitution or replacement items to go in our budget meals. I thought I'd start this so we can reference them easier. It will help also if we start a post with the name of the ingredient... let me know if you think otherwise.

Edited by: GRALAN at: 5/31/2019 (16:00)
I'm not even near perfect, but I know someone who is.


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