Cooking Ingredients You Were Introduced To

[Cheeky Monkey]

Its a strong spice so can increase intensity of others, I wouldn't call cumin hot but I add it to tandoori mix, for example, and it does give a stronger taste.

Add some English mustard as well and you're onto a winner.

 

[pastafarian]

Had never used harissa paste.
My brother made some homemade kebabs, rubbed the inside of the pittas with a generous smudge of harissa

Beats chilli sauce every day of the week

 

[Cheeky Monkey]

Had never used harissa paste.
My brother made some homemade kebabs, rubbed the inside of the pittas with a generous smudge of harissa

Beats chilli sauce every day of the week

I made some a few years back and it was so disgusting I can still recall the taste now. I imagine I messed up the (albeit basic) recipe somehow.

 

[Doonhamer7]

Adding high percentage dark chocolate to Mexican dishes - seems to surpress the chilli at the start then boom it hits you

 

[The Clamp]

Cambozola is lovely. Not really an ingredient but I discovered Creme de Brie a couple of years ago. It is simply stunning. And works well in mash. Hmmm. I need some now. Water biscuits, scrape of pate, spoon on the Creme de Brie, onion marmalade, in the mouth, swig of tea. Absolute heaven.

 

[Sussex Nomad]

How many is that intended to serve?

I've just cooked one of these bad boys, smells great. Don't forget curry is essentially a spicy stew so you can add anything to it, within reason. I've added cauliflower chopped up small, it'll soften in the cooking process, but I did fry it with the other stuff. We had a take away ruby last night, one Murgh, one Vindaloo and the Bombay Aloo left overs have all gone in. Looking forward to lunch/dinner later. I forgot to add in my initial post is to add a good chicken stock, like the Knorr stock pot.

 

[BensGrandad]

I've just cooked one of these bad boys, smells great. Don't forget curry is essentially a spicy stew so you can add anything to it, within reason. I've added cauliflower chopped up small, it'll soften in the cooking process, but I did fry it with the other stuff. We had a take away ruby last night, one Murgh, one Vindaloo and the Bombay Aloo left overs have all gone in. Looking forward to lunch/dinner later. I forgot to add in my initial post is to add a good chicken stock, like the Knorr stock pot.

When chicken stock is required I bone the thighs and cook up the bones with a chicken stock cube.,

 

[Sussex Nomad]

When chicken stock is required I bone the thighs and cook up the bones with a chicken stock cube.,

That can be done, however I cook the thighs on the bone.

 

[BensGrandad]

That can be done, however I cook the thighs on the bone.

I would but wife will not eat anything that has a bone of any description in it. Even a pork chop when cooked she takes off of the bone before putting it on her plate

 

[Raleigh Chopper]

Eggs.

 

[looney]

Cambozola is lovely. Not really an ingredient .

Can be, Try Cambazola in a Panini with cranberry jelly and bacon.

 

[Simon Morgan]

Sardines. Especially the ones with chilli. At least once a week I fry garlic with breadcrumbs in olive oil and set aside before frying garlic and chilli in the sardine oil, adding the sardines and adding oregano. Put it all together with brown pasta, a top meal.

 

[jakarta]

Oh and Capers - that came out of left field but I love the little buggers.

Probably as I got into cooking Italian stuff.

 

[Lush]

Wife did the same going through her under shelf kitchen carousel after I asked her to check what herbs and spices we were getting low on,.

*snigger

 

[Harry Wilson's tackle]

Most of my secrets I have stumbled over by myself, but I shall salute my old flamate Chris (who now owns a hotel in Brighton - and its a cracker) who introduced me to cooking curry with caraway seed.

Regarding the olive oil controvery, the trick is to not burn it. Frying asparagus, for example, should be done without making smoke. Medium heat and as soon as a bit of browning begins, take it off the hob!

My favourite ingredient at the moment is grated turmeric root. My favourite main veg is roasted beetroot. My favourite meat/fish is, this month, Barnsley chop. I recommend going to a decent store and experimenting.

 

[marlowe]

Slightly OT my wife made a chilli for a party at my sons that included BBQ and jacket potatoes and had some left. My son put it in the freezer some 8 months ago. He took it out this week and put it in the microwave for his dinner and he said it had got so hot he couldnt eat it not even by adding yoghurt to bring it down. How did it get hotter being frozen?

When you freeze anything the water content evaporates gradually over time so after eight months there would have been quite a bit of evaporation. Consequently the chilli content would have been more concentrated and therefore stronger.

 

[W.C.]

Just watching Saturday Kitchen and it reminded me of ingredients that I use but hadn't until somebody introduced them to me.

Olive oil - would never use any other after a mate cooked a meal for me using Extra Virgin olive oil. I'd used the cheapy old sunflower oil until then and even when short of money I always made sure I bought the olive oil.

Lentils - my mother made the most delicious ham and lentil soups which she treated me with when I called on her in the winter months. I'd never be without lentils in the cupboard.

Remember reading an interview with Delia Smith where she said at the time her first cook book came out, olive oil could only be got at chemists in Britain!

 

[Tom Bombadil]

Its a strong spice so can increase intensity of others, I wouldn't call cumin hot but I add it to tandoori mix, for example, and it does give a stronger taste.

Why dont you just put more cumin in your spice mix to begin with?

 

[cloud]

Kasia, the Polish version of couscous, which is slightly nutty in taste

Artichokes, great with tuna in a sandwich

 

[Seagull]

Umbalakada - strongly spiced, made from cured fish, used in Sri Lankan cooking (also called "Maldive Fish"). It will change you, hopefully in a good way.