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re: bay leaves are stupid
Posted on 9/30/22 at 2:05 pm to paperwasp
Posted on 9/30/22 at 2:05 pm to paperwasp
quote:
Southern classic
I know but in my house
#1 Egg salad sandwich
#2 Chicken salad sandwich
#3 Olive Nut sandwich
#4 Fried bologna sandwich
#5 Benedictine / Cucumber sandwich
Pimento is somewhere in the Beer Cheese range and what makes the pimento sandwich taste good is not the pimento's but the combination of a very sharp cheddar and a thicker cream cheese.
1
Posted on 9/30/22 at 3:32 pm to Cheese Grits
quote:
#5 Benedictine / Cucumber sandwich
Ohh, I don't know what this is, but I'm intrigued.
Posted on 9/30/22 at 4:45 pm to paperwasp
quote:
I don't know what this is, but I'm intrigued.
Little old lady special
White bread (crust cut off)
You can have other ingredients but cream cheese, green onions, dill, and mayonnaise in the mix. Cucumbers are sliced and added on top of mix before the bread. Goes very well with a mint julep.
When I make them, I do not bother cutting the crust off and I like to mix in a bit of olive oil and some crushed red peppers and fresh minced basil.
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You can buy a store mix and just use it as dip for chips / crackers
Posted on 9/30/22 at 4:57 pm to Cheese Grits
Wow! That sounds fantastic. Definitely going to try this.
Posted on 9/30/22 at 6:17 pm to paperwasp
when I made this thread, I didn't think about Cheese Grits
Cheese Grits, what's your opinion on almond flour polenta?
Cheese Grits, what's your opinion on almond flour polenta?
Posted on 9/30/22 at 8:05 pm to WeirdFlex
quote:
Ring a bell?
Posted on 9/30/22 at 8:12 pm to Harry Rex Vonner
I know it is supposed to be healthy and lower carbs but when it comes to grits I am a traditional guy
Big fan of Weisenberger Mills!
(I think they are one of the oldest businesses in the USA)
Big fan of Weisenberger Mills!
(I think they are one of the oldest businesses in the USA)
Posted on 9/30/22 at 9:00 pm to Bama Bird
quote:
Paprika is the one that doesn't actually do anything (other than color)
If you eat deviled eggs, try one without paprika, then one heavily dusted with it.
There is a difference, and IMO it is a good one. IYO it may not be.
Everyone is free to disagree, we are here to share opinions and try new things. I have learned a lot of good things and gotten some really good ideas/recipes from this board.
The FDB is an almost daily visit for me.
ETA: I don't use it a lot unless the recipe calls for it. It is a subtle flavor, but to me it really adds a little to milder dishes like deviled eggs/fish/some oven roasted vegetables.
After thinking about it, that may be why some folks say it doesn't add anything. If the dish is bold and/or spicy anyway, paprika will be lost in it.
This post was edited on 9/30/22 at 9:04 pm
Posted on 9/30/22 at 11:33 pm to tiggerfan02 2021
quote:
If the dish is bold and/or spicy anyway, paprika will be lost in it.
I think that's it really. I know what paprika tastes like and I could point it out on its own, but when you're actually cooking with it, it gets completely lost among everything else (even something as simple as broth).
Thyme, bay leaf, cumin, oregano, and rosemary are the ones that can really transform a dish imo. They're also the ones I use the most.
ETA: to clarify, I never use all of those at the same time, but at least one of them is in everything I make (other than my grandmother's recipes... I don't mess with those)
This post was edited on 9/30/22 at 11:49 pm
Posted on 10/1/22 at 9:52 am to Bama Bird
quote:
I think that's it really. I know what paprika tastes like and I could point it out on its own, but when you're actually cooking with it, it gets completely lost among everything else (even something as simple as broth).
I think this is the correct observation.
Okra come to mind. When I grow it I like to eat it right off the stalk, but when you cook it in gumbo it dissolves to nothing and much of the base flavor is lost.
Catfish + Okra + Grits = meal I can eat anytime, any day.
Posted on 10/10/22 at 6:54 pm to Harry Rex Vonner
quote:
bay leaves are stupid
quote:
they don't add flavor to anything
But they don't take any flavor away either, so it's not like they're hurting anything. Just leave them alone.
Posted on 10/10/22 at 7:44 pm to Harry Rex Vonner
I know some folks' taste buds block out specific flavors in cooked food.
I guess we disagree that bay leaves have no flavor, because I think they have a very distinct flavor.
However, if you see no value using them when you cook, that is fine.
I guess we disagree that bay leaves have no flavor, because I think they have a very distinct flavor.
However, if you see no value using them when you cook, that is fine.
This post was edited on 10/10/22 at 8:09 pm
Posted on 10/26/22 at 2:44 pm to Harry Rex Vonner
Red beans don’t taste right without ‘em.
This post was edited on 10/26/22 at 2:45 pm
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