Food fetish fun

[Alex Black]

anyone one go through phases of being totally addicted to a certain ingredient and having to put it in everything? or having the same dish over n over?

 i can't stop making scrambled eggs at the moment. and i put cayenne in EVERYTHING!! such an amazing flavour. i'd put it on my cornflakes if i wasn't too busy eating scrambled eggs!!

[CatPoet]

Lol.

We had talk yesterday with food nerds friends and well we realised a  sous vide crounut with bacon and cheese , wrapped in ramen and dipped in chocolate should be the most in thing right now, if it was ever made.

 

Anyway, warm chocolate milk  seams to be what I am doing.  My daughter loves it  when she  is cold, but she  dislike it if it is sweet so I am  trying to find a balance, which she will love.

[GlorifiedRice]

anyone one go through phases of being totally addicted to a certain ingredient and having to put it in everything? or having the same dish over n over?

 i can't stop making scrambled eggs at the moment. and i put cayenne in EVERYTHING!! such an amazing flavour. i'd put it on my cornflakes if i wasn't too busy eating scrambled eggs!!

 

See to me Cayenne has no flavor just heat, which makes it annoying for me to eat

Edited December 5, 2014 by GlorifiedRice (log)

[Anna N]

See to me Cayenne has no flavor just heat, which makes it annoying for me to eat

I'm with you. There are so many options that allow one to combine heat with flavor that cayenne is usually only an ingredient in a spice mixture for me.

[suzilightning]

Well as a small girl my sister went through a period when she would only eat apricot jam sandwiches then it was Campbell's chicken noodle soup.

 

As a teen I had a time when all I wanted to eat was fish sticks and French fries.  Recently it has been eggs Benedict.

[Alex Black]

See to me Cayenne has no flavor just heat, which makes it annoying for me to eat

might be why i like it. just adds a bit of heat without affecting the flavour. i'm a bitof a newb so i'm sure i'll get onto something else with a bit of flavour. what would you suggest chilli wise? powder form so i can quickly chuck it on sarnies, etc

[suzilightning]

might be why i like it. just adds a bit of heat without affecting the flavour. i'm a bitof a newb so i'm sure i'll get onto something else with a bit of flavour. what would you suggest chilli wise? powder form so i can quickly chuck it on sarnies, etc

What about an ancho or green Serrano or one of the paprika?

[Alex Black]

What about an ancho or green Serrano or one of the paprika?

[suzilightning]

yeah, been meaning to pick up some smoked paprika. not really seen anchos about. can be a bit frustrating trying to find certain ingredients where i am. gonna start a chilli plant next year

try some of the online stores

[GlorifiedRice]

I'm with you. There are so many options that allow one to combine heat with flavor that cayenne is usually only an ingredient in a spice mixture for me.

 

One of my peeves is when you see something labelled 'Buffalo Style" and its just cayenne soaked. Ugh, heat for heats sake is jarring.

Wheres the fruity pepper flavor? the vinegar?

Edited December 5, 2014 by GlorifiedRice (log)

[chileheadmike]

might be why i like it. just adds a bit of heat without affecting the flavour. i'm a bitof a newb so i'm sure i'll get onto something else with a bit of flavour. what would you suggest chilli wise? powder form so i can quickly chuck it on sarnies, etc

Nothing wrong with cayenne. I like it. Of course I like all chiles. 

[GlorifiedRice]

BTW  my "food fetish"or as I call it "kick" is the one I always have...

 

Butter, cream (of any sort like mascarpone on toast with jam) and almond butter

[CatPoet]

Alex:  This my favourite  chili for flavour,  Aji Amarillo  ( Capsicum baccatum),  it has a fruit flavour when dried , still heat but it is balance.

[GlorifiedRice]

Dried Chipotle powder is good too

[Tri2Cook]

Nothing wrong with cayenne. I like it.

That's what I was thinking. Cayenne sauces are among my favorite "everyday use" hot sauces. They're not face-melting hot and they're full of flavor. A big bowl of chicken noodle soup with a few dashes of Crystal is a thing of beauty on a cold day.

 

[GlorifiedRice]

That's what I was thinking. Cayenne sauces are among my favorite "everyday use" hot sauces. They're not face-melting hot and they're full of flavor. A big bowl of chicken noodle soup with a few dashes of Crystal is a thing of beauty on a cold day.

 

Cayenne thats been in salt and fermented and vinegar added thats in hot sauce is a totally different animal than plain cayenne powder that has no flavor but heat

[andiesenji]

I have been cooking a lot of pasta, different varieties, "flavors" and shapes, but have been dressing them all with the same aglio et olio - using some very fruity olive oil given me by a friend (gallon jug) from a vineyard on the central coast that is not yet doing the commercial thing but is producing some just for friends and family.  ( I was asked to keep the name secret - it's near Cambria)

 

Anyway, there are times that I get a craving for garlic and I find that this application gives me the most satisfaction.  I have also cut way back on meat.

 

I have also been advised to cut way back on highly acidic foods so tomato-based sauces are verboten at this time.

[liuzhou]

Shichimi Togarishi .

 

I seem to be sprinkling it on everything recently. Just made a big batch about an hour ago.

[Anna N]

Shichimi Togarishi .

 

I seem to be sprinkling it on everything recently. Just made a big batch about an hour ago.

I love it but it is extremely expensive. Never occurred to me to make my own. I seem to recall though that there is one ingredient which might be hard to source. Must check into that.

[liuzhou]

I love it but it is extremely expensive. Never occurred to me to make my own. I seem to recall though that there is one ingredient which might be hard to source. Must check into that.

 

I don't know what is difficult for you to find but it's basically sansho (Sichuan peppercorns), dried tangerine peel, ground red chile, flaked nori (the seaweed used to wrap sushi), black sesame seeds and poppy seeds blitzed in the machine. Or when I'm less lazy, ground with a mortar and pestle. 

 

The mix I use is 

 

2 tbs sansho

1 tbs dried tangerine peel

1 tbs ground red chile pepper

2 tsp flaked nori

2 tsp black sesame seeds

2 tsp white poppy seeds

except I usually double these quantities, but like I said, I use a lot.

[GlorifiedRice]

I don't know what is difficult for you to find but it's basically sansho (Sichuan peppercorns), dried tangerine peel, ground red chile, flaked nori (the seaweed used to wrap sushi), black sesame seeds and poppy seeds blitzed in the machine. Or when I'm less lazy, ground with a mortar and pestle. 

 

The mix I use is 

 

2 tbs sansho

1 tbs dried tangerine peel

1 tbs ground red chile pepper

2 tsp flaked nori

2 tsp black sesame seeds

2 tsp white poppy seeds

except I usually double these quantities, but like I said, I use a lot.

[SylviaLovegren]

Been eating pumpkin pie mixed with maple pecan pie (all leftovers, of course) for brekkers every morning since US Thanksgiving.  The rich creamy pumpkin was fantastic with the crunchy mapleized nuts, swallowed between gulps of hot coffee.  Sadly, yesterday was the last of them and I had a devil of a time thinking of something else to have for breakfast.  I probably shouldn't bake a new batch of pies just to have this combo for another week or so, right?

[liuzhou]

Isnt there also hemp seeds in it too?

 

 

http://en.wikipedia.org/wiki/Shichimi

 

Yes, but they are usually instead of the poppy seeds and, anyway, impossible to find here.

[Anna N]

Yes, but they are usually instead of the poppy seeds and, anyway, impossible to find here.

Thank you for that recipe. I knew that mine had something in it that would be difficult to find. It is the Japanese pepper.

So mine is

A bit different. Nanami Togarishi.

On my screen the photo is wrongly positioned but I cannot fix it.

[liuzhou]

Thank you for that recipe. I knew that mine had something in it that would be difficult to find. It is the Japanese pepper.

So mine is

image.jpg

A bit different. Nanami Togarishi.

On my screen the photo is wrongly positioned but I cannot fix it.

 

I'm fairly sure what they refer to as "Japanese Pepper" is, in fact, Sancho (Sichuan Peppercorns).

Shichimi togarishi and nanami togarishi are essentially the same, the latter having a higher proportion of the tangerine peel and therefore a more citrus flavour.