Mal ,'War Stories'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I always say cumin. And green chilis would be delicious. Sriracha?
Heh. Here's my problem: I am a spicy (hot-spice, that is) food wimp. For things like chili, I cook the batch so that it's spiced to what I can tolerate, and then Tim adds Flaming Anus hot sauce (NOTE: not a real hot sauce, as far as I know) to his serving.
So he would have to add Siracha (which I always think of as "rooster sauce," thanks to the rooster on the bottle) to his own serving.
The Flavor Bible is AWESOME. Buy it. Well worth it.
I cook the batch so that it's spiced to what I can tolerate, and then Tim adds Flaming Anus hot sauce (NOTE: not a real hot sauce, as far as I know) to his serving.
It's like you live in my house. Except when I step away from the food for a moment, and my insane husband makes it spicier without my knowledge.
The Flavor Bible is AWESOME. Buy it. Well worth it.
I got it from the library, and it was SUCH a revelation. However, I got it from the library around Christmas, and was so busy with holiday stuff that I didn't really get a chance to try out some actual cooking with it.
Hmmm. I should just pull that trigger right now and buy it.
I cook the batch so that it's spiced to what I can tolerate, and then Tim adds Flaming Anus hot sauce (NOTE: not a real hot sauce, as far as I know) to his serving.
It's like you live in my house. Except when I step away from the food for a moment, and my insane husband makes it spicier without my knowledge.
I would shank Tim in a heartbeat if he did that. And he knows it. Fear of shanking is a good motivator.
Cumin is a warm but not hot spice. You can add 2t and not have any hotness. For your chili I would do 2t cumin, 1-2t oregano, and either 1t chili powder or 1/4 to 1/2 t cayenne or red pepper flakes. (Chili powder is less spicy than cayenne). But I looooove cumin. We run out of it all the time.
For non-hot added spiciness cumin is my catch-all, but I might suggest adding chopped up bell peppers, onions, and sundried tomatoes as well. You'd be getting some good added nutrition along with the extra flavor.
I'm going to the grocery store just as soon as I get my butt off the couch, so I need to check the pantry to see whether we even have cumin/cayenne/chili powder. If not, I'll stock up.
Dang, at Thanksgiving, when I made my first attempt at a pumpkin pie, I was shocked at how expensive ground ginger is. But well worth it. (I have learned that it's also a really tasty addition to stir-fry.)
The SO got it, because he's the opposite of you. He's a voracious cooker, but tends to regard recipes as only a vague suggestion. With the Flavor Bible, he cooks all these amazing delicious meals which he then cannot replicate because he refuses to write anything down.
I might suggest adding chopped up bell peppers, onions, and sundried tomatoes as well.
We never have onions just hanging out in the pantry like the potatoes (there are always at least 4 taters in the pantry at all times, because you never know when you might want a tater) -- I never used to like onions, and wouldn't cook with them. Now I do cook with them, but I still think of them as something I buy -- and I only buy ONE -- if I know I'm making a recipe that calls for an onion.
But I'm using them more and more, so I should just buy a dang bag, to live with the taters.