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big disappointment
- Thread starter scorpionking2k5
- Start date
blindjohnboy
New member
On Tue, 05 Apr 2011 17:53:14 -0400, "Jean B." wrote:
Oh, SIL wrote and said told me was Mae Ploy. The heat is probably why
she likes Mae Ploy better than Thai Kitchen. She says she has a new
one that she hasn't tried yet by Maesri.
--
Today's mighty oak is just yesterday's nut that held its ground.
Oh, SIL wrote and said told me was Mae Ploy. The heat is probably why
she likes Mae Ploy better than Thai Kitchen. She says she has a new
one that she hasn't tried yet by Maesri.
--
Today's mighty oak is just yesterday's nut that held its ground.
Clueless AOL newbie Sheldon "Pussy" Katz blathered:
In Madagascar and Tahiti? You're a fucking know-nothing buffoon.
No, that's ignorant also: There's NOTHING WRONG with heating vanilla. The
flavor of cooked vanilla beans is delicious. Changing flavors is a big part
of cooking. Maybe that's why you're such a shitty cook, because you think
that flavors like raw eggplant should never be changed.
Remember, if you're a shithead like Sheldon, you wasted your life.
Bob
In Madagascar and Tahiti? You're a fucking know-nothing buffoon.
No, that's ignorant also: There's NOTHING WRONG with heating vanilla. The
flavor of cooked vanilla beans is delicious. Changing flavors is a big part
of cooking. Maybe that's why you're such a shitty cook, because you think
that flavors like raw eggplant should never be changed.
Remember, if you're a shithead like Sheldon, you wasted your life.
Bob
HellzBunny
New member
sf wrote:
The Penzeys maharajah curry powder is strong, I use it sparingly,
about half what Penzeys recommends. Saffron is one of those spices
that less is more... add a very litte too much and the dish develops a
moldiness about it. I wouldn't buy any of what's termed "double
strength" vanilla. Like saffron vanilla is another flavoring where
less is more... add very little too much and a bitterness develops.
And anyway, for some 25 years now modern chemistry has created vanilla
flavoring that is impossible for humans to differenciate from natural
vanilla (dogs can be trained to differenciate). It's really very
silly to spend money on natural vanilla extract anymore, and buying
vanilla beans is the height of stupidity... you're just making those
drug dealers rich. Also, heating natural vanilla alters its flavor so
using it in anything you heat (like baked goods) is really dumb...
modern vanilla flavoring is not altered nearly so much by heating. If
you're one of those diehards living in the past at least reserve your
natural vanilla for uses where it does not get heated, like whipped
cream and ice cream... remember, if you're heating vanilla beans to
extract the flavor you wasted your money.
The Penzeys maharajah curry powder is strong, I use it sparingly,
about half what Penzeys recommends. Saffron is one of those spices
that less is more... add a very litte too much and the dish develops a
moldiness about it. I wouldn't buy any of what's termed "double
strength" vanilla. Like saffron vanilla is another flavoring where
less is more... add very little too much and a bitterness develops.
And anyway, for some 25 years now modern chemistry has created vanilla
flavoring that is impossible for humans to differenciate from natural
vanilla (dogs can be trained to differenciate). It's really very
silly to spend money on natural vanilla extract anymore, and buying
vanilla beans is the height of stupidity... you're just making those
drug dealers rich. Also, heating natural vanilla alters its flavor so
using it in anything you heat (like baked goods) is really dumb...
modern vanilla flavoring is not altered nearly so much by heating. If
you're one of those diehards living in the past at least reserve your
natural vanilla for uses where it does not get heated, like whipped
cream and ice cream... remember, if you're heating vanilla beans to
extract the flavor you wasted your money.