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Old 01-03-2012, 06:24 AM   #51
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I agree with you about sneaking veggies in. Sometimes I'll add a handful of frozen mixed vegetables at the beginning of cooking rice. You don't really taste the veggies so much, but it's really pretty. LOL
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Old 01-03-2012, 11:55 AM   #52
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I like the idea of adding cumin seeds to rice. I really like rice salads, you can literally add anything you like and it will probably taste great.
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Old 01-04-2012, 06:43 AM   #53
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Adding seeds is appealing too as things like pumpkin seeds or sunflower seeds are really good for you too!

Goes with the whole lumping veg in sneakily to stay healthy :)
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Old 01-04-2012, 07:18 AM   #54
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A friend of mine is married to a gentleman from India. She makes the loveliest curry powder (which she gives me in exchange for FRESH eggs). I like to add her curry powder to rice.
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Old 01-04-2012, 11:14 AM   #55
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A friend of mine is married to a gentleman from India. She makes the loveliest curry powder (which she gives me in exchange for FRESH eggs). I like to add her curry powder to rice.
MMMmmmmmmmm, I love curry. It's my "Comfort Seasoning"
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Old 01-04-2012, 05:39 PM   #56
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Must admit I've never tried Shallots. Think my stigma with Onions is that I hate it when they are either fried or people put massive chunks of them in my food.

I may try some of the things you have suggested including some finely diced dry fried onions (I'm dry frying everything at the minute ha) to see what I like.

Not a clue what saffron is though - nothing google won't solve though!!
Saffron is one of if not the most expensive spice on this earth. It leaves a color of orange/yellow on the food and is used very sparingly. It comes from Spain and Portugal.
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Old 01-04-2012, 11:04 PM   #57
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A friend of mine is married to a gentleman from India. She makes the loveliest curry powder (which she gives me in exchange for FRESH eggs). I like to add her curry powder to rice.
Got there first a few posts back about adding curry powder to rice, its delicious. One thing I noticed about adding curry to rice tho, you have to add a lot as the rice keeps neutralizing the curry flavor as I add it. That's why I think adding in a pat of butter to the rice is a good idea as it coats the rice and allows the curry to stay on top, and not be absorbed and nulled.
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Old 01-05-2012, 04:08 AM   #58
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Saffron is one of if not the most expensive spice on this earth. It leaves a color of orange/yellow on the food and is used very sparingly. It comes from Spain and Portugal.
That's why my other half balked when I mentioned it then :D
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Old 01-05-2012, 09:58 AM   #59
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That's why my other half balked when I mentioned it then :D
I would have passed out. It is kept under lock and key.
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Old 01-05-2012, 10:06 AM   #60
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Saffron is one of if not the most expensive spice on this earth. It leaves a color of orange/yellow on the food and is used very sparingly. It comes from Spain and Portugal.
I found it listed for $145 an ounce for spanish saffron stigma threads. I guess this is one seasoning I'll just have to do without.
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