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Old 11-22-2013, 04:16 PM   #11
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Originally Posted by taxlady View Post
I almost always do that when using any kind of hot pepper, no matter what the dish. I think it makes a really nice difference in the flavour. If it isn't done, I seem to be able to taste a "raw" flavour.
Indian recipes call for this method, too. I often add spices (not herbs) to the veg with any recipe that calls for sautéing them before adding other ingredients.
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Old 11-22-2013, 04:48 PM   #12
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Originally Posted by GotGarlic View Post
Indian recipes call for this method, too. I often add spices (not herbs) to the veg with any recipe that calls for sautéing them before adding other ingredients.
It was actually from Indian cooking that I learned to do that.
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Old 11-22-2013, 06:29 PM   #13
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If you have 100 chefs then you'll get 101 chili recipes.

It's all about what you like.

Want to stir up a hornets nest? Ask the bean or no bean question.

Take a basic recipe you like and tweek it to "your" taste. It doesn't get any better then that.

Experiment and enjoy.
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Old 11-22-2013, 06:33 PM   #14
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+1....
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Old 11-23-2013, 10:08 AM   #15
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Originally Posted by Zagut View Post
If you have 100 chefs then you'll get 101 chili recipes.

It's all about what you like.

Want to stir up a hornets nest? Ask the bean or no bean question.

Take a basic recipe you like and tweek it to "your" taste. It doesn't get any better then that.

Experiment and enjoy.
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Old 11-23-2013, 01:30 PM   #16
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Quote:
Originally Posted by Zagut View Post
If you have 100 chefs then you'll get 101 chili recipes.

It's all about what you like.

Want to stir up a hornets nest? Ask the bean or no bean question.

Take a basic recipe you like and tweek it to "your" taste. It doesn't get any better then that.

Experiment and enjoy.
And take notes.
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