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| Thoughts on the spice trade | Login/Join |
| Foregoing Practicing to Post Minor Deity  |
Isn't it interesting that Europeans brought spices from the Middle East and Asia, used there for curries and other savory dishes, and then turned them into flavorings for sweet European desserts? Cloves, cinnamon, coriander, ginger, cardamom, allspice, etc.
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Minor Deity |
Hasn’t bring out giant worms from the sand piles, so far so good.
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Has Achieved Nirvana |
Interesting point, RP. I remember when I started cooking foods from cuisines I was not familiar with I thought, "why would you put cinnamon in a savory dish like pastitsio?". My only exposure to cinnamon previously was, as you mention, in sweet dishes. I guess it's just what you get used to!
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| "I've got morons on my team." Mitt Romney Minor Deity  |
Ahaaaaaha.  | |||
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| Pinta & the Santa Maria Has Achieved Nirvana  |
There's a recipe in the WTF cookbook (I think it was from either Bee Lady or AdagioM) that is a lamb stew with cinnamon. It's fantastic, and the cinnamon gives it a really exotic flavor. I've made it all the time. It's best with lamb, in my opinion, but still pretty good with beef. | |||
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| knitterati Beatification Candidate  |
I don’t think it was me. And hey, where is Bee Lady these days?
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| Foregoing Practicing to Post Minor Deity |
I used to get invited to a New Year’s gathering of artistic types in Manhattan (it only stopped because our host sadly passed away) where there was always the most wonderful array of homemade dishes. The one relevant here is a dish of carrots seasoned with cardamom. It was unforgettable. Wish I’d asked for the recipe.
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Has Achieved Nirvana |
I thought they also used them to disguise the flavor of food that was beyond its shelf life. Like modern restaurants and their invariably spicily-prepared fish specials.
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| Foregoing Practicing to Post Minor Deity |
Probably true, but I also thought there was something about certain spices being preservatives in themselves (not sure how true that is). On a related note, I've bought store-bought hummus and pesto sauce (in the refrigerated section) and I can distinctly taste vinegar, neither of which belongs in these foods. Simply there to prolong shelf life.
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