Lamb meatball update

In article ,
sf wrote:

Ha. Well, my POV on Spanish smoked paprika is use it only every now
and then, else you will get tired of it. For me, it's lamb meatballs,
but they'd be fine without it.

Re. oregano, normally I only use Mexican.

Steve
 
On Thu, 24 Feb 2011 18:07:50 +0000 (UTC), [email protected]
(Steve Pope) wrote:


I was wondering about the Spanish part because I have some pretty
smoky paprika that doesn't claim to be Spanish.

Me too... but my SIL swears by Greek.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:





I have no experience with "smoked paprika" other than the Spanish
product. There are smoked chile molidos around but they do not get
called "paprika". So, I have no information other than that any
good chile poweder or paprika, smoked or othewise, should work but
the smoked Spanish product seems to go well with lamb. (To me.)


Steve
 
"sf" wrote in message news:[email protected]...
| On Thu, 24 Feb 2011 04:09:39 +0000 (UTC), [email protected]
| (Steve Pope) wrote:
|
| > Dimitri wrote:
| >
| > >"Steve Pope" wrote in message
| >
| > >> Dimitri wrote:
| >
| > >>>"Steve Pope" wrote in message
| >
| > >>>> The ingredients are ground lamb, minced garlic, smoked Spanish
| > >>>> paprika, olive oil, ground black pepper and sea salt.
| >
| > >>>No Greek Oregano or parsley?
| >
| > >> Nope, haven't tried that.
| >
| > >Let me know if you do.
| >
| > I will. Would you recommend I use the ingredients listed above, but
| > replacing the paprika with Greek oregano? (And is that different from
| > other oreganos?)

According to Penzeys they are different plants with similar but not
necessarily interchangeable flavor:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysoregano.html


Oregano
Mediterranean and Mexican oregano are two different plants, but because
they are used in the same way and have a somewhat similar flavor they
are both called oregano. Mediterranean oregano grows wild on the hilly
mountainsides of southern Europe and is an essential ingredient in so
many of the dishes from the region. For Italian spaghetti
sauces to Greek salads to Turkish kebobs, the sweet, strong flavor of
Mediterranean oregano is perfect. Our travel to this area has allowed
us to import some wonderful Turkish Oregano, the best Mediterranean
Oregano we've seen in years. Mexican oregano is stronger and less
sweet, well-suited to the spicy, hot, cumin-flavored dishes of Mexico
and Central America- perfect for chili and salsa. Both types of oregano
should be added in the beginning of cooking, so the flavor has time to
come out and meld with the other flavors of the dish. Add while browning
onions or beef for both spaghetti sauce and chili.

pavane
 
On Thu, 24 Feb 2011 19:35:08 +0000 (UTC), [email protected]
(Steve Pope) wrote:

Okay, we have no overlapping experience then. Yours is exclusively
Spanish and mine is with this one. I don't use it very much so it'll
last for years. I refrigerate my spices and dried herbs, so they stay
pretty good for a long time.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 24 Feb 2011 15:32:36 -0500, "pavane"
wrote:

That was very informative! Thanks, pavane. If I see any Turkish
oregano when I'm in Europe, I'll scoop some up. I'm also thinking I
should have bought some Iranian saffron when I had the chance (didn't
know it had such a good reputation), so maybe I'll look for that too.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Back
Top