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Old 01-20-2016, 11:58 AM
 
Location: Middle America
36,456 posts, read 41,642,796 times
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I've definitely used both slight amounts of cinnamon and dark chocolate or cocoa in various chili recipes I've made. Not in every batch, but if I want a chili that has more of a mole character, it's a nice change of pace now and then.
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Old 01-20-2016, 02:18 PM
 
Location: Chapel Hill, N.C.
36,472 posts, read 43,550,710 times
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I ruined several dishes (chili, cookies) by putting the recommended amount of cinnamon. So if I use it at all, it's a fraction of what the recipe calls for. It's personal preference.
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Old 01-20-2016, 02:23 PM
 
Location: The Hall of Justice
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I agree that cinnamon and chocolate can work, but the aroma of five-spice is not right for chili in my opinion.
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Old 01-20-2016, 02:33 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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My son is starting to enjoy cooking and experimenting. Honestly, sometimes I just can't eat the finished product. With spaghetti sauce he adds so many things it is no longer a sauce, but a ragu. I prefer a more saucy aspect to coat the pasta. I am happy he is trying things out, though.
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Old 01-20-2016, 10:16 PM
 
Location: North Oakland
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It's easy to use too much cumin. I use a little of it, but too much and your food smells like armpits and ***.
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Old 01-20-2016, 10:20 PM
 
Location: Middle America
36,456 posts, read 41,642,796 times
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I have yet to hit cumin saturation point, myself.

I also find that grinding my own is vastly preferable to buying it preground. So fragrant! Plus using the molcajete is fun.
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Old 01-21-2016, 01:54 AM
 
Location: Heart of Dixie
12,448 posts, read 10,829,758 times
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Quote:
Originally Posted by jay5835 View Post
It's easy to use too much cumin. I use a little of it, but too much and your food smells like armpits and ***.
Just add an equal amount of ground coriander.
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Old 01-21-2016, 09:47 AM
 
Location: North Oakland
9,156 posts, read 8,629,991 times
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Quote:
Originally Posted by TabulaRasa View Post
I have yet to hit cumin saturation point, myself.

I also find that grinding my own is vastly preferable to buying it preground. So fragrant! Plus using the molcajete is fun.
Molcajete question: how do you keep it from smelling like cumin for the rest of time? I have one, and I primed it using rice, as directed, and then I ended up not using it because I was afraid the taste of cumin would get into everything else I ever made in it.

I agree, btw, about using the seed.
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