This is a nice collection of basic spice blends that are often mentioned in recipes. Do check out the rest of the site for interesting recipes and kitchen information and tips. ------------------------------------------------------------------------------------------------------------ More Seasoning and Spice Blend recipes
This is a very large collection. In many cases, it's attempting to duplicate commercial products. Thus, the Hunan Spice Blend contains dried cilantro -- something that is almost tasteless. The discerning cook will know to use the rest of that recipe as a guide, and to add fresh cilantro when making a Hunanese dish.
Check out the sidebar here for other useful collections of the basics, including sauces, seasoned butters, jams, and even guides to making your own pet food and cleaning products.
Wow ~~ thanks, Gringalais! I find these recipes most interesting. They seem much more Spanish than Mexican food. Also, much of the food seems appropriate for cold weather. Is that correct, or am I totally off base?
Bixa - yeah, there are quite a few soup/stew type recipes. Not much to do with Mexican food, except for pebre, which is kind of like a Mexican salsa and spicy. That is my main complaint with the typical cuisine here, they need to use more of a variety of spices, but we have pretty decent access to ingredients for making other, spicier cuisines, and at least in Santiago there is quite a variety of restaurants. Still, there are some recipes I like here and a lot of those soups, like cazuela, are good on a cold winter night.
Santiago really only has 3 months or so of cold weather a year and some winters, like last, are pretty mild with highs in the 20s Celsius a lot. It hardly ever got close to or below 0 C last year. But the south is cold and rainy for a good part of the year. Maybe that is why so many recipes are like that, they originated more in the south.
I was noticing how many of the Chilean recipes call for using corn. That would have a hard time catching on in France, where people will now eat corn in salads and even corn on the cobs as an exotic treat, but never mixed with "real vegetables"!
Yeah, they like their corn. there is only one type, the more yellow type. The Peruvians here complain about the lack of corn variety. Also squash is a big ingredient. Again, you don't see much variety. The squash called for in these recipes is similar to pumpkin, but green/beige on the outside. The inside is orange.
I suppose corn (maize) didn't catch on in France as it is seen as animal feed? It certainly isn't because it is American, as many of the staple foods throughout Europe are; other than our famous beans (except the broad bean and lentil families, and peas), tomatoes, sweet and hot peppers, potatoes and squash are just some of the essential foodstuffs that spring to mind.
The reason it's not satisfactory is because it's not real food. It's a big giant snack, but it never feels like a meal to me, the way even a franchise hamburger does.
There are some really interesting ideas in those links, though. Also many that would be nice even if they weren't piping hot. Really, the concept of pizza is such that there is no reason for it to stay stuck in the tomato sauce/gooey cheese mode.
It includes many items that are popular in India, so some of the recipes are not Indian at all. I was extremely surprised by the sauces section, for instance. Other sections reflect the importance of certain food items in India -- there are 22 recipes for rice.
Oooo ~~ look at this wonderful site for Thai food recipes! It has close-up photos of each dish, photos designed to show you how it should look. If you click below the picture, you get the recipe. If you click on the picture, you get a list of related links. There is an excellent clickable table of contents in the side bar.
Post by existentialcrisis on Feb 16, 2010 9:11:44 GMT
I just realized this thread existed, and Bixa, I am so happy to see that you linked to Wandering Chopsticks - truly as great blog! I had been thinking recently about whether we had a thread devoted to food blogs ... but I feel here is an okay place to link to two of my favorite blogs (aside from wandering chopsticks):
Oh ~~ those are wonderful, Existentia! I have got to tear myself away from the homesick Texan and save the Filipino one for tomorrow. But first, I have to put these two super-readable and useful references in the linked contents at the beginning of the thread. Thanks so much!
Post by existentialcrisis on Feb 16, 2010 13:25:06 GMT
Thanks Bixa... may I suggest you read the blogs on Chili - parts 1 & 2. They are written very well, and convey the experience of true chili making... something I knew nothing about prior to reading this blog.
I've tried several of these recipes and everything turned out great. I came across it when looking for ramen recipes after watching that move where the American girl goes to Japan and ends up with her own ramen restaurant. A fun movie to watch even if you know Japanese immigration law and immigrant business laws make the story impossible.