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Old 02-28-2012, 08:55 PM   #51
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Andy M., you seem to be an intelligent, accomplished cook but I swear I will beat you with a stick of unsalted butter if I ever meet you.

In a nice way, of course.
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Old 02-28-2012, 08:58 PM   #52
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Originally Posted by Gourmet Greg View Post
I think you could use anything in a savory dish, depending on your judgement. I'm speaking as an amateur chef whose audience is my friends and family.

I don't use dried ginger, I guess because I consider it a cookie spice and I don't generally make cookies. I use tons of fresh ginger in my Asian cooking. Of course Asian cooking also uses cloves, allspice, cardamom...

Just curious, what savory dish would you use vanilla in? I'm intrigued...
I found vanilla in this recipe: Danish Pork Roulade with Dried Fruit
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Old 02-28-2012, 08:59 PM   #53
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Originally Posted by DampCharcoal View Post
Andy M., you seem to be an intelligent, accomplished cook but I swear I will beat you with a stick of unsalted butter if I ever meet you.

In a nice way, of course.
I prefer salted butter. Then all we'll need is some Parmigiano Reggiano and pasta!
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Old 02-28-2012, 08:59 PM   #54
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Andyfredo
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Old 02-28-2012, 09:01 PM   #55
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No mole'. Chocolate in Food other than desserts sounds gross to me. I have had Jerk seasoning, it didn't have a pronounced cinnamon taste.
But have you ever had mole sauce? This is not your sweet chocolate added to some kind of chili dish. It's more like bitter chocolate and it's added in much less amounts than you might expect.

I'm tempted to create a sweet milk chocolate chicken, just to see what it would be like. That's one of the things I like about cooking, that you can think "outside the box" and you might even create something unique.
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Old 02-28-2012, 09:07 PM   #56
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Originally Posted by Andy M. View Post
Mornay sauce contains flour and milk. Neither is a part of Alfredo. Also, the cheese is not usually Parmigiano Reggiano.

The original Alfredo consisted of butter and Parmigiano Reggiano. The cheese and melted butter were whisked together then the cooked pasta is added to it and tossed. A little extra pasta water helps make the sauce.

Since that time, widely accepted variation includes heavy cream reduced with the butter before the cheese is added.
I think it's not unreasonable to consider that your flour from your pasta water combined with the butter constitutes a roux of sorts.
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Old 02-28-2012, 09:10 PM   #57
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I think it's not unreasonable to consider that your flour from your pasta water combined with the butter constitutes a roux of sorts.
The true original used a bit of the cooking water for that purpose. Adding more flour would be different. Again, not necessarily bad tasting or bad in any way, but just not the original.
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Old 02-28-2012, 09:11 PM   #58
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Originally Posted by taxlady View Post
I found vanilla in this recipe: Danish Pork Roulade with Dried Fruit
Mmmmmmm!!!!!!!!!!!! I love your post, and very good pics! You should be a blogger! PW lookout!
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Old 02-28-2012, 09:14 PM   #59
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The true original used a bit of the cooking water for that purpose. Adding more flour would be different. Again, not necessarily bad tasting or bad in any way, but just not the original.
I was just thinking from the technical aspect of binding the starch from the flour with the oil from the butter. I'm an amateur chef here.
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Old 02-28-2012, 09:26 PM   #60
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I prefer salted butter. Then all we'll need is some Parmigiano Reggiano and pasta!
LOL! Touche.
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