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Post by ThePieMan on May 13, 2017 14:30:43 GMT
Intense in what way, zmaster? I found it lingered quite a while on the tip of the tongue, however, according to this post, orresearch.forumup.us/about439-orresearch.html its already been discounted along with every other herb or spice I have previously conjectured over. Wish I'd found it earlier and saved myself from wasting mine and everybody else's time, because " Those in the know"  had already previously spoken. I'd just never heard it. |
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Post by zmaster on May 13, 2017 15:07:09 GMT
Hey TPM, I stand corrected as I just tasted it again this morning, last nights tasting was after a heavy dinner and my palate must have been shot, as it is very bright and complex in flavor and I cannot wait to put this on some chicken.
Not sure what ratio I should go with, as I might just swap it out for the black pepper and go from there.
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Post by ThePieMan on May 13, 2017 15:18:33 GMT
given my recent foray into playing with it, 1 tsp ground is approx 1.42g If you want to play with that, I'd suggest first swapping out allspice, or clove if they are in your recipe, or basil and adjust on paper your recipe. then try it, and adjust according to taste. I quite like it, and in further exercises, I'm gonna try it with a tarragon blend to see what it does. However that'll be a little down the track and I have a new focus, that is to take one recipe and then make up seasoned flour with each individual ingredient (11 batches) and then start additively combining to see how the flavours develop and intermingle. You'll appreciate, that's a lot of groundwork to cover.
Cheers.
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Post by zmaster on May 13, 2017 15:31:07 GMT
This is my current recipe which is based on a former member's recipe. It will be interesting to swap out what you indicated as they are all in my current formulation.
I can tell that I will be on the treadmill more and more starting next month.
5.25 g MSG
5 g white pepper
7.25 g black pepper
3.25 g ginger
1 g sage
0.25 g basil
0.25 g oregano
0.25 g thyme
1 g coriander
0.375 g allspice
0.375 g nutmeg
0.25 g clove
0.25 g tarragon
0.125 g cayenne
0.125 g garlic powder
200 g flour
24-26 g sea salt
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