GFY Chefs - Do you usually add EXTRA herbs 'n Spices to your shit... ??? - Page 2 - GoFuckYourself.com

AllAboutCams · 11-23-2012, 06:41 AM

i use pepper and chicken bullion power in nearly every thing i cook

MiLo · 11-23-2012, 08:20 AM

A mill with quality black pepper to grind and Tabasco sauce are my best allies in the kitchen.

DamianJ · 11-23-2012, 08:34 AM

Quote:

Originally Posted by CurrentlySober

No, I dont mean do you add salt n pepper to a ready meal... I do cook on occasion from scratch, and I often find myself adding hotter things to my 'concoction'

I was however considering on getting one of those spice rack sets that hold about 20 or so diff bottles of stuff, and having a play.

So in other words, I just wondered if this is an outdated pointless concept, or worth a punt? That said though, its not like I cook from scratch every day, so I just wondered if it was a thing people normally bother to do or not.

It depends on the recipe. If the recipe calls of herbs and spices, I use herbs and spices. I mainly cook thai and indian food, so need a very wide range of spices to make that as authentically as I can.

I've never heard of anyone thinking herbs and spices are outdated?

Americans seem to use the word "spicy" to mean "hot". Whereas obviously there are a massive range of spices that have no heat at all. So maybe some confusion there...

Rebel D · 11-23-2012, 09:33 AM

Quote:

Originally Posted by DamianJ

It depends on the recipe. If the recipe calls of herbs and spices, I use herbs and spices. I mainly cook thai and indian food, so need a very wide range of spices to make that as authentically as I can.

I've never heard of anyone thinking herbs and spices are outdated?

Americans seem to use the word "spicy" to mean "hot". Whereas obviously there are a massive range of spices that have no heat at all. So maybe some confusion there...

Tarragon is your Friend

DamianJ · 11-23-2012, 09:39 AM

Quote:

Originally Posted by Rebel D

Tarragon is your Friend

Yes, I do a white wine/cream/tarragon sauce for chicken, delicious

Needs to be fresh though, I find the dry stuff too overpowering.

11-23-2012, 06:41 AM	#51
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11-23-2012, 08:20 AM	#52
MiLo Confirmed User Industry Role: Join Date: May 2002 Location: city of the living dead Posts: 2,970	A mill with quality black pepper to grind and Tabasco sauce are my best allies in the kitchen. __________________ ICQ: 9203112