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Basic Moroccan Flavorings

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 09:11
Yes, this is great. The other website has one --- as many menus are in French as well as recipe methods, and Italian too ... and of course 50 Million People speak Spanish in the USA and then there are Uncountable Asians too --- so if we are speaking about a specific ingredient, or dish or cooking vessel, Herb, spice etc., we shall be learning too --- Fab fab fab.
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 15:32
Piquant tolerance is very subjective and Harissa is piquant just as are Mexican or Peruvian salsas or Japanese wasabi ... up to the person to adjust to their individual palate.
 
While that's certainly true, Margi, I have to agree with Chris on this.
 
Harissa is inherently hot. Blow the roof off your mouth hot. And it's typically used in rather large amounts in traditional Moroccan food (restaurant food, especially when served to Westerners, does not use near the amount you'd find in a home-cooked meal, btw).
 
So, if you don't want that much heat, for whatever reason, you moderate it by using less of the harissa. Instead of an amount measured in tablespoons, of the original recipe, you might only use a half teaspoon. All well and good.
 
But I suggest that if you were to eat that half teaspoon of the stuff right off the spoon it would be some time before your mouth got over the burn.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 07:57
how's this for irony - just this morning, the beautiful mrs. tas was looking at a recipe, and asked how much 1 pod of cardamom seed would be in terms of ground cardamom. from what i can see of brook's experiment above, it would be just a generous pinch, but i could be wrong!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 08:31
Ahhhh. My work is done. Approve
 
Actually, Ron, a not so generous pinch. Based on my figures, 3 pods would make 1/8 tsp, which is pretty much a good pinch. One pod would be much less than that.
 
By the same token, however, I can't imagine a recipe that used just one pod. It wouldn't make much difference in the final dish, whatever it happens to be.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 11:15
Gents.
 
In the section: Cooking Basics, there is a Mediterranean Gastronomic Vocabulary List, which is a group of  lists being built by myself on Italia, España and Greece since I have strong ties to these nations, and have lived in all three.  However also, in this listing, is the vocabulary words:
Tagine and Berber Tajine.
 
I believe you both shall find it worthwhile reading.
 
Since, Tangier and Marrakesh, Morocco and Tunisia are quite close to Tarifa, Cádiz in Andalucia and thus, it is a hop, skip and jump from Tarifa, 14 km via Ferry to Tangier, we enjoy spending a long wkend every so often there. Nice markets.
 
Thanks for the posts Gents. 
Margaux Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2013 at 11:23
Originally posted by HistoricFoodie HistoricFoodie wrote:

Ahhhh. My work is done. Approve
Actually, Ron, a not so generous pinch. Based on my figures, 3 pods would make 1/8 tsp, which is pretty much a good pinch. One pod would be much less than that.
By the same token, however, I can't imagine a recipe that used just one pod. It wouldn't make much difference in the final dish, whatever it happens to be.

Ohhhhh, a conversion - 3 pods = 1/8tsp = "a good pinch"!
Can we make a table of that?
I won't even ask how you differ a "good pinch" from a "bad pinch".
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2013 at 12:42
You can ask, Mark. Just don't expect an answer. Confused
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 03:41
Originally posted by MarkR MarkR wrote:

Originally posted by HistoricFoodie HistoricFoodie wrote:

Ahhhh. My work is done. Approve
Actually, Ron, a not so generous pinch. Based on my figures, 3 pods would make 1/8 tsp, which is pretty much a good pinch. One pod would be much less than that.
By the same token, however, I can't imagine a recipe that used just one pod. It wouldn't make much difference in the final dish, whatever it happens to be.

Ohhhhh, a conversion - 3 pods = 1/8tsp = "a good pinch"!
Can we make a table of that?
I won't even ask how you differ a "good pinch" from a "bad pinch".

Heck....I'll give you an answer to that one Mark....wouldn't a "good pinch" actually be closer to a "dash" 1/8 tsp , and a "bad pinch" be closer to a "smidgen" 1/32 tsp?

That's just according to my old time measuring spoons..LOL
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 10:56
Now those are cool!
Mark R
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