CWS4322
Chef Extraordinaire
Not something I buy, but when we'd go to the cabin at LOW, my cousins used to smear it on toast....there was always a jar there after they'd been up to the cabin.
Well I still want to know, does achiote contribute anything outside of color?
that's where i had heard about it first, so i bought some to make one of her recipes.
i've used annato several times since and still think it has almost no flavour. lol, unless i'm getting bad annato.
that's where i had heard about it first, so i bought some to make one of her recipes.
i've used annato several times since and still think it has almost no flavour. lol, unless i'm getting bad annato.
It's not the annato, BT. It's you. You have contracted the dreaded (gasp) Failing Taste-bud Syndrome!
...
Oh put that switch back in the woodshed. You know that I know you are a phenomenal cook. I was only kidding.
Now go and be a good Daddy and make your young'un a grilled PBJ.
Seeeeeya; Chief Longwind of the North
You could always check with Daisy Martinez(sp), "Daisy Cooks". I believe she says it adds flavor.
that's where i had heard about it first, so i bought some to make one of her recipes.
i've used annato several times since and still think it has almost no flavour. lol, unless i'm getting bad annato.
First off, you don't buy the paste, you make it yourself. The paste is used in Pibil style BBQ/roasting.
But fear not, my freind. There is one cure. You must drink three 14 ounce bowls of dirty-sock-soup between the hours of 11 p.m. and 2 a.m. for 29 days. This is important, so I'll say it again, every day, in the daytime, between the hours of 11 p.m. and 2 a.m. Don't ask me how you're going to drink the stuff in the daytime during those hours. You have to figure that out. That's the rules. I didn't make 'em.
Seeeeeya; Chief Longwind of the North
How about buying the paste and then adding to it. I didn't mean to give the impression that my PL copycat used only this paste alone.
I first found achiote in my local Latino market, El Mexicano brand Achiote Rojo (red), condimentado Yucateco (Yucatan style condiment) spiced seasoning paste. It has a mild, slightly acid, slightly sweet, slightly spicy taste, only the slightest bit hot. It has a slightly vinegary smell. I'm tasting some as I write this description. It's difficult to describe, and I sometimes wonder if I'm not so good at describing tastes/smells. There is a mild chili taste to it but not chili hot. Slightly salty too.
Ingredients: annato seed, cornmeal, corn flour, vinegar, salt, water, granulated garlic, spices, FD&C food color #40, sodium benzoate as a preservative.
Nutrition facts: serving size 1 oz. (25 g), no fat or cholesterol, 50 calories, 500 mg sodium, 11 g carb (fiber 2 g), sugars 1 g, protein 1 g.
You want all that crap in the paste? Make homemade paste.
I can't remember the restaurant names, but I saw on a tv show once (either food network or cooking channel) where they featured two places. The point of the show was to see who had the best philly cheesesteak, and they used cheez whiz.