Text 13155, 95 rader
Skriven 2011-07-08 21:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Wegmans
===============
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> freshly made one is somewhat tastier?

 DS> There is about as much difference between those
 DS> fresh rice-cakes and the usual hockey puck rice-cakes as there is
 DS> between canned mackeral and fresh wild caught salmon.

Then despite DD's contrary opinion I guess I should try one once and
make up my own mind.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 10 Ways To Pair Spices With Summer Fruit
Categories: Fruit, Spice, Herb, Fruit, Info
  Servings: 1 info file

           fruit and berries
           spices and herbs

Nutty, Savory Spices: roasted black sesame seeds and charnushka
(nigella sativa, black "onion" seed, kalonji) tossed with cubed
papaya or watermelon or add them as a crunchy topping to cobblers.

Amchoor and Tropical Fruit: Tropical and thick-fleshed fruits like
papaya, mango, and melon have a sweetness that edges on cloying. You
can counteract it with a sprinkle of amchoor, powdered unripe
mangoes. In India, amchoor is used to add sourness to simmered
dishes and curries, but it performs equally well in a fruit salad
with thin-sliced onions and some peppery greens. 

Lavender and Berries: Flighty berries play nicely with deeper,
muskier floral flavors. Try adding some pulverized lavender to
strawberry preserves or your next pie for some extra complex flavor.
Just be sure to use a light touch and cook the lavender for a short
time, or it will turn bitter and soapy. 

Winter Spices with Cooked Fruit: with baked and roasted fruit and
pies, such as star anise, allspice, and nutmeg, and ginger.

Aji Panca with Blueberries: Aji panca is a Peruvian chile with an
especially bright, fruity flavor that tastes remarkably like
blueberries. Add a sprinkling to a blueberry-laced fruit salad, pie
filling, or jam. Aji panca packs quite a heat punch.

Winter Notes on Summer Impressions: Traditionally wintry herbs pair
quite nicely with summer fruits. Thyme and citrus is the most famous
combination; try peaches with rosemary or strawberries with sage. 

Refresh Flavors with Orange Blossom Water: Cooking fruit intensifies
their flavors, but they lose some of their fresh, raw aromas. The
tiniest amount of orange blossom water works well as a substitute
for their brighter notes in cooked applications like compotes and
syrups.

Peppercorns with Mango: Mangoes are luscious and carriers of
toluene, a chemical that give the fruit a slight turpentiney flavor.
Black peppercorns (and, for bonus points, long pepper berries) turn
this chemical quirk to a flavor advantage, emphasizing its harsh
bite as a spicy compliment to the fruit's full-bodied sweetness.
It's an especially powerful combination in ice cream, savory
compotes for meat, and toppings for desserts.

Tahitian Vanilla Beans: Pairing vanilla with fruit is commonplace,
but it often falls short of its potential. For something special,
keep the vanilla extract in the pantry and spring for a Tahitian
vanilla bean. They're expensive and nowhere near as strong-flavored
as their Mexican or African cousins, but they have an unparalleled
aroma with notes of honeysuckle, berry jam, and cantaloupe. They're
ridiculously good combined with actual fruit, such as in a poaching
liquid or a sauce for grilled fruit.

Chiles and Stone Fruit: Mix the rich fire of sun-dried red chiles
paired with the lusty flavor of stone fruit. If using a lighter
fruit like a peach, reach for a darker chile like smoky urfa biber.
Darker fruits like plums and cherries would better with bright aji
amarillo and aleppo, or tangy guajillo. 

Max Falkowitz 


  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Harvard was not founded by pirates, contrary to popular belief.

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