Sorry might seem like a bit of a rant but I've never really understood why some people 'need' spiciness/heat in all their food. (Not like dishes that actually call for it - but the people who slather hot sauce on everything from a breakfast platter to oysters to a fine steak)
I understand that it works in small doses to accentuate specific dishes- think a small dab of wasabi on sushi - but from a biological/chemical point of view it's not even a flavour - it doesn't activate any flavour or taste buds - it's purely a sense of pain, similar biologically from how you'd experience an open wound.
I've found with foods that in larger amounts spiciness just acts to mask the actual flavours of food. I.e. if you douse hot sauce in an oyster, you're not even tasting the shellfish anymore (there was a show on food network on the spiciest oyster combos)
And I've always thought of excess amounts of black pepper to be just a tool for masking old/past sell by date beef.
And for most dishes, maybe all dishes - omitting the chili peppers doesn't make any difference to the actual taste of the food. With good, fresh ingredients, the delicate tastes of the food themselves are brilliant on their own, and a dousing of peppers just blunts/masks it.
So yea are there any chili/spice heads here? You know the ones who go for the 'spiciest ramen bowl challenge' or who carry a bottle of hot sauce with them everywhere, why exactly is it needed? And doesn't it actually crowd out the other actual tastes in the food? And is the taste of a toro sashimi really not enjoyable without a 50% wasabi ratio?
I'm in the midst of planning Thanksgivings celebrations =) However my so is a (recently changed) pescatarian and as such have to think of some main protein dish rather than the traditional turkey. (We're still getting a turkey for 'everyone else' but I'd want one good seafood dish that everyone can partake in but for her especially. Adding to that concerns we also have a halal member to serve. (I need to research it actually, but I think it's something to do with no shellfish...or no fish with scales...or only fish with scales haha.)
But yea, does anyone have any recipes or ideas that can satisfy a very diverse range of dietery requirements?
Hi, first post here but I lurk a lot haha =)
I'm planning on making hazelnut ganache dipped in milk chocolate ala guylians. I've got a 2lb brick of 100% callebaut dark chocolate to work with, and some hazelnut butter.
My current plan is to make the cream and chocolate emulsion and to whisk in hazelnut butter in steps until the right proportion of hazelnut and chocolatey goodness is reached =) Lot's of tasting involved!!!
But just had a few questions about the process =S
First has anyone ever tried making something like this before? I'm a bit worried about the hazelnut butter as it sorta settles out and seperates into solids/oil layer - and I'm not sure whether that would spoil the emulsion and seperate after I make it?
Also I don't have a good quality milk chocolate on hand for dipping (Just have some baker's semi-sweet chips) So I was thinking about just melting my 100% callebaut but adding some milk in when I'm tempering it. Logically I'm thinking that..they make milk chocolate by adding milk and sugar to dark chocolate right? So hopefully it'll work this way too. Though in the real world of course I have no idea whether it would be able to resolidify after the addition of a lot of milk. I also have some condensed milk on hand which would have more viscosity so might aid in resolidifying if I used it instead.
But I guess main question is, has anyone here ever tried adding milk to dark chocolate to get a 'lighter chocolate'? And has it worked out alright?
Thanks so much in advance!
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