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Spices...> Coriander: smells like socks, or tastes like yum?
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Tarragon in scrambled eggs or a tomato sauce adds a bang of flavor. Don't add too much. Just a few dried bits will do.Garam masala (a mix of cumin, cloves, cardamom and pepper) for meat stews lends a rich flavor that's distinctly Indian; but without the other Indian spices, it doesn't overpower the dish.
The smell of rosemary makes me sick.
RandomAnthony, have you tried caramelizing the sage with shallots?
RandomAnthony, have you tried caramelizing the sage with shallots? Clearly, Christopher, you overestimate my cooking acumen:) What does "carmelizing" mean?
RandomAnthony wrote: "RandomAnthony, have you tried caramelizing the sage with shallots? Clearly, Christopher, you overestimate my cooking acumen:) What does "carmelizing" mean?"
Cook 'em slowly in butter or olive oil so they brown and sweeten.
I like to roast sage with butternut squash.
We have a giant rosemary bush and a couple of other herbs growing, but mostly have to rely on the farmer's market and the dried stuff.
For dried herbs I like cumin. And chipotle powder. Not necessarily in the same dish.
posh, sporty and ginger. not so much scary or baby
Thanks, Pi!Shit. I was going to cut off the spice girls talk in the original post, but I forgot.
I always liked Posh, too, I must admit.
ha! it's done for now.my real answer is: spicy. dried hot peppers mostly. i grow my own mostly but i have supplemented recently with Bhut Jolokia
Yep, anything that sets my soul afire is wonderful.When you're caramelizing the shallots and sage, finish it with just a bit of honey and balsamic vinegar. You can also do this with leeks and Baby Spice.
I like the spice Melange, which allows me to fold space, and it gives my eyeballs a nice blue tint...because he who controls the spice controls the universe...
I once bought what I thought was curry in Tunisia. It turned out to be mostly sand. Sucker, me.
I love basil, I like to sprinkle it on my grilled cheese and tomato sandwiches. I have rosemary growing outside in the garden, which is great with roasted potatoes. I love how thyme smells like pizza all by itself. Hmm, I guess I like Italian spices. :)
I love the smell of cloves, too, which is the smell of Christmas to me.
I love garlic and onions, and I love roasted garlic cloves to spread on bread - but only if I don't have to be around people who haven't eaten a lot of garlic, too. :)
I like the smell of sage, but not so much the flavor. I'm a little allergic to sage brush, and used to get a runny nose in the fall when it bloomed, the years I lived out in the northern California desert. But as I don't live around it anymore, it's not really a problem.
@Jackie. I bet you'd love tarragon as well.
I do! I love tarragon. I like it in my scrambled eggs, just like you said. Also in melted butter with lemon for dipping steamed artichoke leaves. I like Cilantro in scrambled eggs and most other places too.
I like ground fennel seed in my tomato sauce.
Two handy uses for dill:1)We made dill cottage cheese bread the other day, and it was out of this world. It didn't need anything on it.
2)Toss pasta with lemon juice, chickpeas, steamed broccoli, sugar, and dill. You have to kind of balance the sugar and dill to taste, but it's a cool combination. Parmesan can also be added, but it can overpower the other flavors, so be careful.
One handy use for chipotle chili powder:
Carmelize some onions
Add black beans
Add lots of chili powder and chipotle powder, and a little bit of cinnamon.
Add maple syrup
Add some spinach if you wanna
Add some cheddar if you wanna
You want to balance the sweet & the heat
It tastes good hot or cold, in a tortilla or over rice
cilantro is weird, plus i had a friend who flipped out in a tex-mex restaurant because they didn't have fresh cilantro and now i can't even think about it. it was embarrassing.
That IS embarrassing. I always carry some in my shoes just in case. My partner says cilantro smells like socks. Gretchen, you and I are herbpatable.
you guys would have a herbtastic time dining together
Sarah Pi wrote: "Herbpatable! I love it!"Me too! That's the best thing I've ever herbed.
Which is the one that starts out as one spice then turns into another? Isn't cilantro involved?
Hmmm. In North America, we call the leaves cilantro and the seeds coriander. In Europe, both the leaves and the seeds are called coriander.
Wow, I never knew that! Wikipedia says: The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant "soapy" taste or a rank smell and avoid the leaves. Belief that this is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide
interesting.
Why couldn't they just come clean and say cilantro tastes like stinky socks to some people? phenylthiocarbamide = stinky socks.But I like it.
Mod
I'm with ya, Sally. I think yum.BunWat, please expound. Like a mutt?
BunWat wrote: "That's because you are genetically variable. "
I like the expression, I may use that today.
I like the expression, I may use that today.
I kinda think we're ALL genetically variable. It's what makes us strong. It's one of the advantages of sexual reproduction, after all.I'm a gloriously blended mess o' genes from way back there. And quite proud of it.
It's one of the advantages of sexual reproduction, after all. I am disappointed that this softball went unnoticed for close to 18 hours.
ha! yeah. one of the main advantages of sexual reproduction is mixed genes. for me it is mixing jeans up on the floor after a night of trapeze stunts, cowboy chaps and I Can't Believe It's Not Butter
Peanut Butter, Kevin. I can't believe it's not Peanut butter.
Sometimes my
Sometimes I feel like a nut; sometimes I . . . OK, I always feel like a nut. A peanut.
What are your favorite spices? Which are your least favorite spices? What's your opinion on the little jars of spices you get in supermarkets, or what Anthony Bourdain calls "sawdust"?
I love garlic. Does garlic count as a spice? My wife hates it, though. And I grow basil most years, and fresh basil is a gift from God. And I grow/love sage, too, but I tend to burn it more often than put it in food. Sally, weren't you married in a sage field?
Spice thoughts/recommendations?