Twelfth Post!

[hoisinsauce]

POST NAMER TBC-- work harder, meme!

Welcome back, anyway! Chat fandom, media, creative things, weirdness from around the net, funny stuff, anything! Meme awaits!

(start a comment thread by replying to this post)

 

Comments

Re: Fooooooooooooooooooood - Fishventures

[(Anonymous)]

Cinnamon and rosemary. I like them both, but they absolutely take over if not used carefully. Also, anything involving olives or olive brine.

Chili pepper too, but that's because I'm weak.

Re: Fooooooooooooooooooood - Fishventures

[(Anonymous)]

Oh, interesting, I don't think of rosemary as that strong, because adding more doesn't make a dish bitter, so if I want something to taste of rosemary, I'll happily douse it in rosemary. Whereas cinnamon... I'd use more of that than coriander leaves (which I can only really stand as a garnish), but there is an upper limit, because it makes food gross if there's too much. I think of ginger as stronger than cinnamon and rosemary because I need less of it to completely ruin my cooking.

Re: Fooooooooooooooooooood - Fishventures

[(Anonymous)]

To be fair, I had a traumatic experience as a child where I was locked in a metal box (car) for a long period of time (multi-state road trip) and force-fed inhumane quantities of rosemary (my parents bought a family-size pack of rosemary and olive oil Triscuits), so that may be coloring my experiences. But I find that even a little bit of rosemary has the whole dish tasting and smelling of rosemary.

A lot of my cooking with ginger involves cutting a chunk of ginger, putting it in, and then fishing it out at the end. Works in stir-fries and stews, mostly. This ends up imparting very little noticeable flavor but allegedly reduces stink from meat and fish, so that's probably why I don't think of ginger as a strong flavor.

But I do also eat ginger for fun, so.