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I remember using nutmeg in a pan fried steak recipe from a French chef on TV. Really good.
As for Sriracha, everyone uses the brand name but there are at least three kinds of sriracha sauces that come to mind: there's chili garlic sauce, then the smooth hot sauce, then the chunky chili sauce, which is the one I use most.
The last time I had dill was in potato salad (no mayo) alongside spicy Peruvian chicken. I still see it sometimes in those packs of soup vegetables they sometimes sell.
I'm quite fond of dill and seldom see i mentioned .
I buy fresh dill weekly - nothing better to season eggs (deviled, scrambled, frittata, etc.) as well as salmon (broiled or poached, or baked with a dill/cream sauce).
So, it sounds like this Sriracha isn't spicy? I thought it was supposed to be hotter than jalapeño?
Well, I just might try that chicken with mango and Sriracha, and if it's hotter than hot, I'll know whom to blame
Just kidding. I won't really blame you as no one put a gun to my head and said buy this. If it's too hot for me, at least my hubby will eat it.
We have various sauces and dry powder spices that we use and I'm sure others here most likely do as well. It's just a matter of "how often" and that differs in definition from one house to another, or in that commercial, I put that **** on everything. . I like using turmeric on eggs and meat but I don't seem to do that everyday.
I like horseradish (sauce/not the sauce) on/aside various items - meats. Mixed to use for cocktail sauce.
I was quite young at the time my Mom asked me to prep the cocktail sauce for shrimp. I think I added maybe a bit more than I should have. Overheard someone from her (Mom's) group of friends comment to another that the cocktail sauce would knock your socks off. I wonder if that ever got back to my Mom?
We enjoy curry and usually buy Thai green curry paste, Thai Massaman curry or Thai yellow curry. We’ll usually prepare it with sliced chicken & potatoes. Each of the curries has a different unique flavor.
We enjoy Indian and Malaysian curries also, but usually will go out to a restaurant for those.
Haven’t had much success preparing these in our kitchen.
It's not cheap, but you can get great deals at Indian/Pakistani markets. A small tin costs around $10, and a little goes a looooong way.
About three years ago, I switched from buying spices from Penzey's and the Spice House to the bulk sections of Winco Foods and Sprouts, saving somewhere in the ballpark of 70% or more.
However, after shopping at some of the international stores in Las Vegas and Phoenix, I am not sure that some of the prepackaged Indian spices are any more experience.
Watch out for cheap "saffron". I lot of times, it is cut with tumeric.
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. I like using turmeric on eggs and meat but I don't seem to do that everyday.
