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marygott
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Post subject: Re: Overrated ingredients Posted: Sat Jan 29, 2011 4:54 pm |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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Not your shallots Nance, the ones from the grocery store that seem quite strong to me.
Have you ever tried smoking your garlic? It is back in the store here again and I just bought some. 100% not overrated.
Mary
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auntcy1
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Post subject: Re: Overrated ingredients Posted: Sat Jan 29, 2011 5:33 pm |
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Joined: Tue Jan 06, 2009 3:54 pm Posts: 1165 Location: New York
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marygott wrote: Have you ever tried smoking your garlic? It is back in the store here again and I just bought some. 100% not overrated. Mary Smoking my garlic? What kind of girl do you think I am? I have noooooo vices..... Seriously, no, never heard of smoked garlic but would love to try it. I'll investigate.
PS - vodka almost came out of my nose but I mustered the strength to keep it down.
Last edited by auntcy1 on Sat Jan 29, 2011 6:30 pm, edited 1 time in total.
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Amy
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Post subject: Re: Overrated ingredients Posted: Sat Jan 29, 2011 6:03 pm |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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Don't kill me, but I'm actually considering getting this. I can do my ribs sous vide, but still get a smokey flavor. This thing has actually gotten fairly good reviews. Amy
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KSyrahSyrah
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Post subject: Re: Overrated ingredients Posted: Sat Jan 29, 2011 6:37 pm |
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Joined: Fri Aug 28, 2009 10:48 am Posts: 818 Location: Near Ithaca, NY
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Amy, people who love you are likely on the verge of staging an intervention. You could end up on A&E or TLC, wailing about how you couldn't help yourself I'll fly to Telluride to assist them. And see that Sous Vide thingy works ![Laughing :lol:](./images/smilies/icon_lol.gif)
_________________ A gourmet who thinks of calories is like a tart who looks at her watch. - James Beard
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TheFuzzy
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Post subject: Re: Overrated ingredients Posted: Sun Jan 30, 2011 1:18 pm |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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Mary,
I believe that goji berries are actually mildly poisonous.
I know what you mean about the Mexican; I avoid Mexican food anywhere outside of North America (or indeed, outside the Southwest). The only really terrible meal I've ever had in Japan? "Mexican". They had "salsa" which I suspect was actually ketchup with a little chile powder in it.
As for shallots vs. onions and new garlic vs. old garlic, I certainly notice a difference. Maybe you just don't like allium that much so it all tastes the same (too strong) to you. Or maybe the shallots and green garlic in Switzerland aren't very good ...
_________________ The Fuzzy Chef Serious Chef iz Serious!
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Mortar and Pestle
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Post subject: Re: Overrated ingredients Posted: Sun Jan 30, 2011 1:27 pm |
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Joined: Thu Jan 20, 2011 6:29 pm Posts: 53
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Amy wrote: Don't kill me, but I'm actually considering getting this. I can do my ribs sous vide, but still get a smokey flavor. This thing has actually gotten fairly good reviews. Amy Didn't Richard Blais use one of those?
_________________ -Kurt
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marygott
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Post subject: Re: Overrated ingredients Posted: Sun Jan 30, 2011 1:56 pm |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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Nancy Check out this guys facebook group: Ail Fumé Smoked Garlic. It tells all about it. It is a cold smoked garlic so it is basically a head of garlic that is brown and smells very smoky/woodsy. The cloves look like normal fresh garlic but are infused with a nice smoky taste. Very yummy. And thank God the vodka was spared.
Josh I like all garlic/onion stuff. Onions tend to be quite strong here, including shallots. There does seem to be 2 kinds of shallots though. The smaller ones seem quite pungent but sometimes we get French ones that are longer and bigger and there I do notice a difference. I think I am just not sure how to use the fresh garlic so maybe I am just missing something there. What we can't get are good sweet onions.
Amy You are a mad women but you sure know how to live. Go for it.
Mary
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Darcie
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Post subject: Re: Overrated ingredients Posted: Mon Jan 31, 2011 6:38 am |
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Joined: Thu Dec 18, 2008 7:18 pm Posts: 1244
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Picking something up from crystal's thread:
Tarragon. I'm just not a huge fan of licorice flavors in my savory food. I can tolerate anise if used sparingly, but generally I save those flavors for sweet things. Maybe one day tarragon will grow on me like cilantro did. Now I can't get enough of that herb, which I used to consider vile.
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KSyrahSyrah
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Post subject: Re: Overrated ingredients Posted: Mon Jan 31, 2011 6:53 am |
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Joined: Fri Aug 28, 2009 10:48 am Posts: 818 Location: Near Ithaca, NY
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Quote: Tarragon. I'm just not a huge fan of licorice flavors There are two different kinds of tarragon; French and Russian. French tarragon is the more licorice tasting one. Russian tarragon, which is what I prefer, use and grow has an almost cinnamon flavor.
_________________ A gourmet who thinks of calories is like a tart who looks at her watch. - James Beard
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JesBelle
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Post subject: Re: Overrated ingredients Posted: Mon Jan 31, 2011 8:17 am |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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I do like licorice flavor on my savory foods. I'll toss fennel seed around like a madwoman whenever I see some pork. But I hate tarragon. Just do not like it. And that goes for cilantro, too. I adore coriander seed; can't abide the leaf.
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