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I love chiles in adobo sauce. I love putting bits of the sauce in chilli and stews.
My latest discovery is green tomatoes! We are growing tomatoes, and I've gotten a bunch of green tomatoes, which I've discovered work great in chilli or beans or stews. The flavors blend in nicely. This is new to me.
Other discoveries are Stash's Peppermint tea and Choice brand Russian Caravan tea.
I love chiles in adobo sauce. I love putting bits of the sauce in chilli and stews.
My latest discovery is green tomatoes! We are growing tomatoes, and I've gotten a bunch of green tomatoes, which I've discovered work great in chilli or beans or stews. The flavors blend in nicely. This is new to me.
Other discoveries are Stash's Peppermint tea and Choice brand Russian Caravan tea.
Do you find much difference between green tomatoes and tomatillos? I think you can sub one for the other in a pinch.
I've found that this is a great addition to meat dishes. Oddly, it's also a great garnish for mango smoothies!
I've also sort of gone on a curry kick since we've had several restaurants open up locally serving various curries. I discovered Vindaloo curry, which is supposedly the spiciest of curries - but I live in Texas and we like things spicy around here, so it's great! I also use it in smoothies, and it's good on cottage cheese too. Of course, it's also good in various stews and that sort of thing but my husband lived in Scotland for several years and got totally burned out on anything and everything curry so I don't cook with it when he's home. And I don't cook when he's not home! LOL https://www.spicesinc.com/p-2540-vindaloo-curry.aspx
This year the basil went absolutely crazy in my garden, so I've been making pesto from scratch. But I have also discovered that you can make a delicious hot tea with basil leaves. And you can also add it to iced tea (I prefer it diluted with the regular black tea I make iced tea from) for a little interesting twist.
I've found that this is a great addition to meat dishes. Oddly, it's also a great garnish for mango smoothies!
I've also sort of gone on a curry kick since we've had several restaurants open up locally serving various curries. I discovered Vindaloo curry, which is supposedly the spiciest of curries - but I live in Texas and we like things spicy around here, so it's great! I also use it in smoothies, and it's good on cottage cheese too. Of course, it's also good in various stews and that sort of thing but my husband lived in Scotland for several years and got totally burned out on anything and everything curry so I don't cook with it when he's home. And I don't cook when he's not home! LOL https://www.spicesinc.com/p-2540-vindaloo-curry.aspx
This year the basil went absolutely crazy in my garden, so I've been making pesto from scratch. But I have also discovered that you can make a delicious hot tea with basil leaves. And you can also add it to iced tea (I prefer it diluted with the regular black tea I make iced tea from) for a little interesting twist.
Do the hard green tomatoes soften easily when using them in cooking?? I usually just make oven fried green tomatoes...
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Quote:
Originally Posted by silibran
I love chiles in adobo sauce. I love putting bits of the sauce in chilli and stews.
My latest discovery is green tomatoes! We are growing tomatoes, and I've gotten a bunch of green tomatoes, which I've discovered work great in chilli or beans or stews. The flavors blend in nicely. This is new to me.
Other discoveries are Stash's Peppermint tea and Choice brand Russian Caravan tea.
Penzeys English Prime Rib Rub used to season pot roast. The blend includes arrowroot, which thickens the juices while cooking. Basically ensuring a totally effort-free gravy.
Do you find much difference between green tomatoes and tomatillos? I think you can sub one for the other in a pinch.
I have no familiarity with tomatillos. But it seems like I have read this somewhere. If you try it, let us know.
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