I have broad expertise re: spices, herbs, seasonings, condiments in various international cuisines.
I have studied this subject for many years. A gourmet cook, one of my specialties is preparing spice mixes, flavored oils and vinegars, etc. etc.
I am currently involved in answering questions here on all experts.com re: Indian Cuisine.
|James||01/30/16||10||10||10||I'm from Buffalo, NY. There is a .....|
|Cameron||11/27/13||10||10||10||Thanks very much|
|Ken||01/31/12||10||10||10||Hi Mark, Thank you very much for .....|
QUESTION: I'm about 7 hours away from NYC actually. I have a different question also. I work at a pizza place and they have fried oreos which they use pizza dough to make. Is there a better dough for deep
I buy my saffron (and all other spices) in "brick & mortar" stores where I can SEE the product. Spices lose potency over time. Always buy small amounts. I see that you are in N. Y. C. so I
Spanish Saffron is the most affordable. Look for full dark red threads without any yellow. Never purchase any that are powdered. They will be adulterated. Iranian Saffron is the best, but
Many recipes are "under seasoned" I would triple the paprika. The important thing to convey is that Paprika comes in several varieties; Sweet, smoked, and hot ... all of which are best obtained
I am doing these mixing for some fritters but what is important for me is to develop an understanding on how to mix these ingredients. We use alot of : garlic, onion, salt etc... I would like to know