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Post by cathygeha on Mar 5, 2019 5:26:37 GMT
This round runs from February 21 - April 3rd. It’s not too late. If you ‘d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome to join us.
Challengers:
bmazzo/Beverly - NEVER give up
cathygeha/Cathy - moderation
cherryt38/Cherry - Mindful eating, attention to the sigh
jalibmu/Jan - focus on good health guidelines
jasimons/Judy - 5 minutes a day to write gratitude, plan and reflect
pamthomas46/Pam - continue to collect blue dot days
Hostess Schedule:
February 21 - 27 Pam
February 28 - March 6 Cathy
March 7 - 13 Judy
March 14 - 20 Jan
March 21 - 27 Cherry
March 28 - April 3 Beverly
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Post by cathygeha on Mar 5, 2019 5:30:06 GMT
Europe • Fines Herbes – A French blend of four fresh or dry herbs, such as chervil, chives, tarragon, and parlsey. • Herbes de Provence – A seasoning blend featuring many of the herbs that grow most abundantly in southern France. • Khmeli Suneli – A Georgian mix of warm, nutty, grassy, and bitter spices like fenugreek, coriander, savory, and black peppercorns. • Quatre Epices – Meaning “four spices,” this French blend typically includes ground black and/or white pepper, cloves, nutmeg, and ginger. • Chaat Masala – A tangy masala, or spice mix, made with amchoor (dried mango); often sprinkled on snacks and street foods.
• Curry Powder – An Indian-inspired British invention, this typically includes turmeric, coriander, cumin, fenugreek, and red pepper.
• Garam Masala – Garam means warm, or hot, and the mix usually contains warming spices like cinnamon and cardamom.
• Panch Phoron – A Bengali five-spice blend of whole fenugreek, nigella, cumin, black mustard, and fennel seeds.
Latin America & the Caribbean
• Adobo – An all-purpose seasoning that contains garlic, oregano, pepper, and other spices; used in Mexican and other Latin American cuisines.
• Chili Powder – A blend of the spices most commonly found in Latin American cooking, such as ancho chile, paprika, cumin, and Mexican oregano.
• Jerk Spice – A spicy Jamaican mixture including red and black pepper, allspice, cinnamon, and thyme.
Questions:
1. Comments?
2. FUN: Favorite ethnic food?
NOTE: I did not put in the links for the spices...the link to the page with the spice information is on the top and since I am leaving in three minutes...didn't have time to do personals or put the links in. Have a good day!
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Post by bmazzo on Mar 5, 2019 14:29:08 GMT
I find this very interesting, different spices from different areas of the world. This explains the different ethnic tastes!!
Most of the spices mentioned today, I have used or at least tasted over the years. Some of them I keep in my own kitchen,
Since I married into an Italian family 55 yrs ago, I have been exposed to some great Italian cooks, so I guess my favorite ethnic food is Italian. My late SIL was one of the best cooks that I have ever known, she made Italian dishes that were out of this world. I do enjoy Mexican & Chinese foods also. Indian food, not so much. I did enjoy the foods in Puerto Rico. Kinda a different take on Mexican.
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Post by cherryt38 on Mar 5, 2019 15:40:24 GMT
I have used the Herbes de Provence, curry powder, garam masala, jerk seasoning, and of course chili powder. I think it's fun trying different spice blends.
I guess I'd have to say Italian is my favorite ethnic food, although I love trying many different kinds.
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Post by podkey on Mar 5, 2019 15:57:50 GMT
All I can say by sneaking in here is yum yum yum. Not sure I have had Khmeli Suneli or Panch Phoron but love spicy. I love food from India and also eat "Thai Hot" too. I like the Peruvian take on foods too along the coast of Peru.Sorta a combination of Spanish with a Chinese stir-fry twist. I also like camarones a la diabla or mexican spicy shrimp.Anything with fresh herbs is great too.
I use chicken broth from my steamed chicken breasts and add in fresh Rosemary,Thyme,Bay leaf, and a small sprig of oregano or lemon grass. simmer a few minutes. Fish out the herbs and add in washed Quinoa with about 2.25 cups of liquid per cup of quinoa. I throw in a splash of homemade chive vinegar and cook for about 17 minutes. I always am careful NOT to add a bunch of salt as salt can toughen any "whole grains" (or quinoa too) when cooking. I might add a tiny splash of seasoning salt or none. YUM YUM YUM
I am always surprised that just about any combination of the european herbs go together and with lemon grass too.
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Post by jan on Mar 5, 2019 20:12:27 GMT
We have a wonderful grocery store here that sells a hundred different spices/blends in bulk. So I have been able to go and get a bit of many of them and try them. On the Food Network a few years ago, there was a show that featured Indian cooking and I bought alot of spices for those recipes. Favorite ethnic food is probably Thai. Bob (podkey) stop by more often. Good to "see" you.
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Post by jasimons on Mar 5, 2019 21:19:45 GMT
I recognize and have tried about half of the blends in the European listing. I've used Adobo and chili powder as well.
To be honest, the area I live seems to have every chain restaurant known to man, but few authentic ethnic eateries. I'd say my favorite locally is a restaurant that bills itself as Mediterranean - chicken shawarma, tabbouleh.
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Post by pamthomas46 on Mar 6, 2019 0:55:28 GMT
Thanks for all the tips this week Cathy. I was more familiar with the spices on the list today.
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