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Old 09-10-2008, 09:50 AM   #11
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Originally Posted by GhettoRacingKid View Post
I gota great book that I think youll find help full.

culinary artistry.

It has what goes with what and what not. and what doesnt work.
its loaded with ideas too.
I have that book it is a great book.
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Old 09-19-2008, 07:45 AM   #12
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"Culinary Artistry" is a great book, but the new book by the same authors "The Flavor Bible" goes so much farther and is much more current than artistry which was written in 1996. "The Flavor Bible" was just released this month.
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Old 09-19-2008, 08:46 AM   #13
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It seems like, Taragon goes on fish, [also nice on chicken, in chicken salad, soup, etc.]

Dill makes Dill Pickles, [ good on fish, cucumbers dill sour cream, in a havarti cheese sauce, roasted beets dill and fresh orange juice:awesome!]

and I think Sage makes Turkey Dressing... [rub on pork chops before frying]

what about Margerum, [milder than oregano, add to pot roast, so good! great with tomatoes]

Rosemary,[ lamb chops or roast, also chicken]

Thyme? [versatile, beef , with tomatoes, stews, braises, soups, many vegetables, ]

what am I supposed to do with this large bag of "herbs de provence" [great with roasted veg like asparagus, or root veg, can be great in a salad dressing]

why would one use "parsley, sage, rosemary AND thyme"?[not all at once I hope. but, parsley rosemary taragon and garlic mix well with white wine for a chicken marinade!!!]

And for a Greek tomato/meat sauce try a bit of cinnamon and garlic. yum.
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Old 09-19-2008, 05:09 PM   #14
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There are absolutely no hard & fast rules. You're going to have to taste & experiment for yourself. Just because someone says "this goes with or doesn't go with this" doesn't mean you're going to agree. And you shouldn't feel you have to.
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Old 09-21-2008, 12:24 PM   #15
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Originally Posted by Grillncook View Post
"Culinary Artistry" is a great book, but the new book by the same authors "The Flavor Bible" goes so much farther and is much more current than artistry which was written in 1996. "The Flavor Bible" was just released this month.

Ill have to go check that out
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Old 09-21-2008, 03:33 PM   #16
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I have now tried my "one spice method" several times..

I made cold creamy cucumber soup with Dill.

I now realize there is no way to describe flavors on the type writer...

Dill is quite strong, and works well with creamy cucumbers. It tastes like Dill pickles, but different...

I made Green Pork Chili, with just Cumin...

Cumin is I think is the spice that makes Mexican dishes taste, well "mexican"... it also had a lot of Garlic, and Hatch Green Chilies from New Mexico... very Hot and very good...

I also made Tamales with Chili Gravy, a very thin beef gravy to go on top, for this I used "Mexican Oregano", this is a Very strong spice that I did not care for at all...

I used to think this was "Epizote", but some one on this list said it is actually something else...

I am using large "pinches" to make sure I get the specific flavor... this is quite fun!

Eric, Austin Tx.
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Old 11-17-2008, 04:37 PM   #17
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dill - salmon, cucumbers, sour cream, yogurt
cilantro - anything Chinese or Mexican
rosemary - lamb
thyme - poultry, fish. Particularly chicken soup
mint - Asian salads, fruit salads, teas
parsley - just about anything
sage - poultry, especially Thanksgiving turkey!

parsley, sage, rosemary and thyme? to me it would be poultry, and then I'd go light on the rosemary. Sage and thyme are natural partners with white meat (poultry or fish). I agree with those who say to try them one at a time until you develop your own preferences. So often the guy cooks in my life just start throwing it all in, then it all tastes the same all the time. A little here, a little there until you know what you like!
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Old 11-17-2008, 04:43 PM   #18
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I like to use herbs de provence in meatloaf, gives a totally different flavor. I also use it on fish, bread crumbs for chicken and of course, vegetables.
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Old 11-19-2008, 04:23 PM   #19
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Rosemary, Thyme?

what am I supposed to do with this large bag of "herbs de provence" that someone just gave me?

why would one use "parsley, sage, rosemary AND thyme"?


Hi,I use these spices with chicken,beef,pork,turkey,I also add olive oil and onions,I let everything stir for a while and add white wine,then I let everything cook in a pot for at least 40 minutes.
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Old 11-19-2008, 04:25 PM   #20
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Quote:
Originally Posted by Claire View Post
dill - salmon, cucumbers, sour cream, yogurt
cilantro - anything Chinese or Mexican
rosemary - lamb
thyme - poultry, fish. Particularly chicken soup
mint - Asian salads, fruit salads, teas
parsley - just about anything
sage - poultry, especially Thanksgiving turkey!

parsley, sage, rosemary and thyme? to me it would be poultry, and then I'd go light on the rosemary. Sage and thyme are natural partners with white meat (poultry or fish). I agree with those who say to try them one at a time until you develop your own preferences. So often the guy cooks in my life just start throwing it all in, then it all tastes the same all the time. A little here, a little there until you know what you like!
I totally agree with you!!
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