Jalapenos I Grew: The Food Thread Part 2

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Rice with potatoes, I could never serve that to my boyfriend..
 
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Lisa can you upload that picture as an attachment? Or to a free image hosting service? I'd like to see.

Edit: WHOA, they just appeared!.
 
Potatoes and rice? Well, I do make stew that has potatoes and serve it over rice. The little white things look like maggots. :eek:
 
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Lisa! said:
Those rounds are potato slices!
The color is mainly because of saffron. That also makes the taste better!:wink:

Saffron! :bugeye:

I've never tasted saffron.

I have crocuses in my yard, but they bloom in the fall, so I'm afraid to taste them.

Colchicum plants ... are deadly poisonous due to their colchicine content. The symptoms of colchicine poisoning resemble those of arsenic, and no antidote is known.

I believe it was my aunt that pointed this out to me.

Don't lick these flowers... Sie sind Herbst Crocus

Ok. I kind of made that up. She couldn't speak English, and she didn't tell me not to lick the flowers. But she did say "Herbst Crocus", and I'm sure "Death" was thrown in there somewhere.
 
Colchicine, I've used that in the lab. However, I don't think autumn crocuses have the poison. It's a plant that looks like an autumn crocus, but it's good practice to avoid them all together to avoid mistake :smile:
 
Monique said:
Colchicine, I've used that in the lab. However, I don't think autumn crocuses have the poison. It's a plant that looks like an autumn crocus, but it's good practice to avoid them all together to avoid mistake :smile:

You are right that Colchicum is a completely different species that just happens to look like an autumn-flowering crocus, but all the Crocus species grown for flowers (both spring and autumn flowering) are poisonous, though not as toxic as Colchicum.

Saffron is a different species again (Crocus sativa) and you are very unlikely to have any plants of it by chance. It only exists as a cultivated plant and its seeds are sterile, so it can only be propagated vegetatively.

Personally I don't find saffron tastes of anything much, but it certainly looks pretty as a food coloring.
 
AlephZero said:
Personally I don't find saffron tastes of anything much, but it certainly looks pretty as a food coloring.
Are you sure you've had real saffron, because there are many fakes on the market. If you used fake saffron, yes, if gives off a lot of color, real saffron does not.

Saffron has a very strong flavor and just a pinch of it can completely over power a dish.

Here is the difference between the two.

 
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How unfortunately, no saffron in the back garden :smile: I also find that saffron is tasteless. Maybe I've just not added enough of it. Quite contrary to curcuma, its taste can be overpowering.

Evo: how can saffron be fake? You mean the stems, or are fakes powdered? I've only seen/used stems.
 
A lot of the so-called "saffron" dishes, such as saffron rice, etc., used turmeric powder instead of saffron for the yellow color. Turmeric doesn't add much flavor when used sparingly, such as for coloring. Saffron, on the other hand, should impart a flavor, or should I say, an aroma, even when used sparingly, which is how it is often used anyway since it costs an arm and a leg.

Zz.
 
Correct Zz. Monique, I posted a video showing fake saffron stigmas in the post above yours. At my store, due to theft, the saffron is kept in a locked cabinet, you now have to get the store manager to get it for you.
 
I buy my saffron at Indian grocery stores. I figure that, considering their clientele, they wouldn't dare to sell fake saffron, and certainly won't get their customers if they do.

But is this the case of real cinnamon versus cassia bark? I.e. maybe it is not really fake, but it has just been accepted as being a "cheaper", easier-to-obtain version of "saffron". Not to change the subject, but I find it rather odd that most people, at least here in the US, no longer know, or even consider, real cinnamon as cinnamon. Somehow, the "fake" as become the real.

Zz.
 
Evo said:
Here is the difference between the two.

My saffron must be real then, I remember being frustrated about the little amount of coloration coming out of the stigmas, even when allowing to steep for 10 min in hot water.
 
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ZapperZ said:
I buy my saffron at Indian grocery stores. I figure that, considering their clientele, they wouldn't dare to sell fake saffron, and certainly won't get their customers if they do.

But is this the case of real cinnamon versus cassia bark? I.e. maybe it is not really fake, but it has just been accepted as being a "cheaper", easier-to-obtain version of "saffron". Not to change the subject, but I find it rather odd that most people, at least here in the US, no longer know, or even consider, real cinnamon as cinnamon. Somehow, the "fake" as become the real.

Zz.
I had forgotten about the cinammon issue.

I also recently was watching a tv show about "cheap' brands of spices where the spice has been "cut' with things like sawdust.

You get what you pay for.
 
ZapperZ said:
... Saffron, on the other hand, should impart a flavor, or should I say, an aroma...

Monique said:
... I also find that saffron is tasteless. ...

Evo said:
...
Saffron has a very strong flavor and just a pinch of it can completely over power a dish.
...

AlephZero said:
...
Personally I don't find saffron tastes of anything much, but it certainly looks pretty as a food coloring.

wiki said:
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet.

hmmm... :confused:

Perhaps it all depends on whether it's allergy season or not. I haven't smelled anything in weeks.

But I will endeavor to find this Saffron spice, that you speak of.
 
The taste reminds me of paregoric.

Here is a good description

Taste and Aroma
Description Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.

http://www.spiceadvice.com/encyclopedia/Saffron.html
 
Evo said:
The taste reminds me of paregoric.
What the heck is that? google google google
wiki said:
The principal active ingredient in Paregoric is powdered opium.
:bugeye:
Ummm... I can honestly say I've never tasted opium before, and googling yields a lot of druggies who can't seem to agree on anything.

Maybe it's another ingredient:

In the United States the formula for Paregoric, U.S.P. is tincture of
opium 40 ml
anise oil 4 ml
benzoic acid 4 g
camphor 4 g
glycerin 40 ml
alcohol 450 ml
purified water 450 ml
diluted alcohol to 1000 ml

Good grief. I'm not quite sure what that would taste like, but it appears the ingredients would make it so I didn't care. :-p

Here is a good description
Taste and Aroma
Description Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.
Sounds complex. I like that.
http://www.spiceadvice.com/encyclopedia/Saffron.html

Not sure if I trust that site.

Geographical Sources
Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain.

wiki said:
Iran is by far the world's most important producer: in 2005 it grossed ... 93.7 percent of the year's global total mass...

Unless, by cultivate, they mean producing better/different strains.
 
Evo said:
Saffron is one of my favorite spices since I love paella.

Here is a good short read on it.

http://www.seriouseats.com/2011/01/spice-hunting-saffron-how-to-use-guide.html

Ahhh!

That, I can read, with great appreciation. :smile:

A virtual; Nom nom nom nom nom....

wiki said:
Valencian paella
This recipe is standardized because Valencians consider it traditional and very much part of their culture. Rice in Valencian paella is never braised in oil, as pilaf, though the paella made further southwest of Valencia often is.

Heat oil in a paellera.
Sauté meat after seasoning with salt.
Add green vegetables and sauté until soft.
Add garlic (optional), grated tomatoes, beans and sauté.
Add paprika and sauté.
Add water, saffron (and/or food coloring), snails and rosemary.
Boil to make broth and allow it to reduce by half.
Add rice and simmer until rice is cooked.
Garnish with more fresh rosemary.

Though all I see is, "Jaba the Om", in my future epitaph...

:cry:
 
OmCheeto said:
Though it was I who found all the Morels, I never got to taste one, nor have I ever tasted one. I hate this thread.
I should report that a few friends and myself have managed to eat most of the shrooms. :approve:
 
My worst WORST nightmares:

https://pbs.twimg.com/media/BniQzXYIEAAuJ6Y.jpg

Even more worse if I'm under the water.. *pass out*
 
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drizzle said:
My worst WORST nightmares:

https://pbs.twimg.com/media/BniQzXYIEAAuJ6Y.jpg

Even more worse if I'm under the water.. *pass out*

Wurst is very good.

It's best with mustard.
 
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I've always liked spinach. This is my first picking. How would you all prepare it?

DcNgVHU.jpg
 
I'd just make a salad, I love spinach salad. What's to the left?
 
OmCheeto said:
Wurst is very good.

You mean Conchita?

Or is the whole Conchita Wurst affair completely alien to everyone in US?
 
Experiment_1

I thought I would do a little experiment with a head of store bought Cauliflower I had in the fridge.

1) in bottom of mixing bowel, ~1 tablespoon of each: salt, black pepper, onion powder, Cajun spice

2) stir in ~/4 cup Teriyaki sauce and 1/2 cup of cold water

3) put 1 cup of Hime Tempura Batter Mix on top of above and whisk in. This stuff:

0003068495178_500X500.jpg


4) cover the Cauliflower, outside and inside, with batter. Like this:

baNONAU.jpg


5) drain excess batter. Like this:

Ajy5VSb.jpg


6) put into deep fryer set at 300ºF (would have been better at 350ºF). Like this:

Mro2Eyc.jpg


7) fry for 8 minutes and you get this:

W6DazXs.jpg


8) i decided to do up the spinach I picked by steaming with butter:

zGiq7OG.jpg


9) Results =

TViOo1L.jpg
 
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Holy moly! That looks awesome, Don!

How did it taste?
 
lisab said:
Holy moly! That looks awesome, Don!

How did it taste?
I went back for seconds. It would have been a little better/crisper-outside at 350ºF. I had eaten half of it before remembering to try the Famous Dave's BBQ sauce and the Ketchup.
 
Looks wonderful dl! I love roasted cauliflower, but the tempura looks great. I also love creamed spinach like Boston Market does. I don't think there is a bad way to serve spinach.