"Two words. Awe...Some. Really, really good. They do taste like Al Pastor, which is surprising given the few ingredients it takes to make the marinade for the meat. I'm not a fan of sweet/savory, but the pineapple here is a must because the bit of tart/sweet combines with the spices in the meat really well. I made half the recipe, so I didn't want"

"I made these for my yearly Christmas bash, where some self-proclaimed greens experts tried them. I got complimented on these vegetarian greens all night long! These are truly tasty, healthy greens. My three secret flavor boosters are smoked paprika, about half a tablespoon that I put in a minute before adding the broth, and a splash of liquid smok""

"Two words. Awe...Some. Really, really good. They do taste like Al Pastor, which is surprising given the few ingredients it takes to make the marinade for the meat. I'm not a fan of sweet/savory, but the pineapple here is a must because the bit of tart/sweet combines with the spices in the mat really well. I made half the recipe, so I didn't want "

"To CDBRECK65, regarding your question for substituting ground spices for whole ones - You can substitute spoon measurements about the same, but use just a wee bit less ground [example: 1 tsp whole cumin is just a scant 1 tsp ground]. Every inch of cinnamon bark is about a 1/2 tsp ground, and each whole clove or peppercorn is about a medium to large pinch of ground, depending on how big your fingers are, so 6 whole cloves is 6 to 10 pinches of ground. Hope this helps, fellow foodie!

"To CDBRECK65 - or anyone interesed! To toast the ground spices, I heat a heavy bottom pan or skillet [cast iron is best here] over medium heat. Cut a piece of aluminum foil to almost cover the pan/skillet bottom, turn up all the edges to make an edge or "side", and pinch up one corner you can use as a handle. The toasting goes fast, so be on your toes. Take a spoon in one hand. Place the aluminum foil in the heated pan, and dump the ground spices onto the foil all at once. With the spoon, quickly stir the spices around until you can smell them and they just start to smoke - just a few seconds is all it takes. Remove the whole piece of foil before your spices burn, and lay it on a cool surface to cool down the spices. Hope this is useful as well to you. :-)

"To CDBRECK65, who posted a question about substituting ground spices for whole ones... You can substitute just slightly less amounts for measurements given - 1 tsp whole cumin would be just a wee bit less of one 1 tsp ground. Each 1-inch piece of cinnamon is about 1/2 Tsp ground, and whole cloves and peppercorns can be substituted with a medium to large size pinch for each depending on how big your fingers are [6 cloves is about 6 - 10 pinches ground, same goes for peppercorns]. See another one of my posts for toasting ground spics. Hope this helps, CDBRECK65.