My favorite area health food store is Dean's Natural Foods in Westgate Plaza. Yes, Honest Weight has pretty much all of the same stuff and I've never really done a price comparison between the two stores. And I like Honest Weight too. I just don't see Honest Weight as a health food store. I still go to Honest Weight every so often but I just like Dean's.
Everyone there is very friendly. There is one woman that works there, I should find out her name, that greets you with a warm hello. When you say, "Hi, how are you?" back to her, the response is, "Reasonable." Wouldn't it be nice if we were all reasonable?
Dean's is where I get most of my spices. They might have a little less space dedicated to seasonings than Honest Weight, but I like the set up at Dean's better. It's more relaxed, they have little bags with stickers already on them to label the spices, and I think the spice prices are quite fair. Need a tablespoon of allspice, buy just a tablespoon of allspice. It will be cheaper and better than anything you buy in a supermarket. Plus you won't have a spice you use once and throw the rest away in 6 or 7 years. I stopped in earlier today to pick up some spices.
I picked up some oregano and granulated garlic just to have more of both in the house. The granulated garlic is great. I also picked up some bay leaves, yellow mustard seeds, allspice, and coriander (I already put the granualted garlic in a jar - it is potent stuff). Quick spice buying tip - put the date on the label so you know how old the spices are.
I mixed up some salt, cure#1, and brown sugar in the bowl on the left. Most of the spices I bought today are in the bowl on the right. I rubbed one of the last roasts I have in the freezer with the spices. Not exactly the traditional corned beef, but I think it will work.
It will get tucked away in the fridge for at least a week before it gets cooked. This is the first time I dry rubbed a corned beef. The few other times I've used a brine.
I loosely followed the Serious Eats recipe. Here's the Serious Eats write-up and recipe. We'll see how it goes. At the very least, I hope it comes out reasonable.
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