ProductsAsked Oct 22, 2019 by James M.
Is it possible to get the Evening Blend Tea in loose leaf? We prefer to steep teas in the evening with the whole kettle to steeper ritual.
Answered by Lynn Clark
Good afternoon and thanks for your question! The Milk Street Evening Blend is exclusive to Milk Street and developed for us by Smith Teamaker in Portland, Oregon. For now, it's only available in sachets (it may be available as loose leaf in the future). In the meantime, you can open the sachets and steep as you'd like! Hope this helps. Best, Lynn C.
Read MoreAsked Aug 19, 2019 by Tamara V.
I was thinking of getting the cast iron spice mill. In the email blast, it discusses adding zest, garlic, herbs, etc... However, on the store page it says to only use dry spices. I have also been considering a mortar & pestle, which I believe can be used to just grind spices as well as incorporate other non dry elements. Am I correct?
Answered by Lynn Clark
Hi Tamara - thanks for your question. You are correct - the Skeppshult Cast-Iron Spice Mill in the Milk Street Store can only be used with dried spices. Since it's made of cast iron any acid or even salt can cause the cast iron to corrode. We do love it, though, for grinding small amounts of dried spices, since it grinds the spices more coarsely than an electric grinder. It handles tough spices that can even trip up an electric spice grinder like peppercorns and cumin seeds like a pro. That being said, you can definitely use a mortar & pestle to grind dried spices and also incorporate salt, citrus zest and juice, and fresh herbs. We are currently testing some and hope to add one to the store soon! In the meantime, my personal recommendation would be to get one that is at least 6" in diameter and made of a heavy material like granite or ceramic. Some of us at Milk Street prefer the more coarse texture of granite especially for grinding tough dried spices and nuts like in our Egyptian Nut-and-Seed Seasoning whereas others prefer a smooth ceramic one, which is a little more delicate when making our Pesto alla Genovese the traditional way. I think either style would be a great addition to your kitchen! Best, Lynn C.
Read MoreAsked Jul 23, 2019 by Eileen H.
I just received my jars of Pistacchiosa for your store and was wondering if they it could be used for making pistachio ice cream. If so, what type of base would you recommend, and any suggested proportions would be appreciated.
Thanks,
Eileen
Answered by Lynn Clark
Hi Eileen - Thanks for purchasing from our store. We can't get enough of that Pistacchiosa Spread. I love it straight out of the jar, but it's even better spread on toast with a little honey, sea salt, and ricotta cheese. We haven't developed an ice cream recipe with it yet (we should!) but David Lebovitz, who has been a guest on our radio and TV shows, made a gelato using a similar spread. It's not the exact same brand we sell in our store but it's probably a good place to start. David is not only a friend of Milk Street but he wrote a book on ice cream, so we would consider him a pretty reliable expert! Here is a link to his recipe - https://www.davidlebovitz.com/pistachio-gelat/.
Good luck and let us know how you like it! Best, Lynn C.
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