Maple cured bacon --- never again
Ed Pawlowski
maple cured bacon in addition to the usual hickory smoked. It just sounded
like a nice change so we bought a package. Yesterday, we cooked up the
entire pound, eating some for breakfast, saving some for another use.
Unlike days of old, bacon is injected with cure and given a quick smoking at
best. The maple is some sort of artificial flavor and it stunk up half the
house. We were careful to clean up any splatters, dispose of any grease,
wash the pans, and even closed the trash bag with a paper towel used to
drain the bacon on.
The rest of the day and even today, I can still get a whiff of the maple
odor now and again. It is lingering in a couple of spots like nothing else
ever has.
Anyone else ever notice the strong lingering odor? I'm not buying it again.
Ed
pavane
"Ed Pawlowski" <e...@snet.net> wrote in message news:ifWdnUr5X_dRP9fW...@giganews.com...
I get the impression that the Vile Food Chemists are doing their worst
with pork products. First there was the injection of innocent little hams
with the "12% solution" to make them more profitable, then they hit the
pork tenderloins (have you tried to buy a plain tenderloin, not soaked in
some Tuscan or Teriyaki or Whatever spice soak?) and now it seems
almost impossible to buy a decent bacon. I've mail ordered my last few
bacons and hams, although some reputable stores like Fresh Market or
Whole Paycheck have good properly smoked bacons. But the commercial
brands today just can't be trusted, and once you start the cooking the smell
pervades and you have been had in more ways than one.
The Best I know of for reputable artesian bacon is the Grateful Palate:
http://www.gratefulpalate.com/ and go to the bacon or any other section.
Neat company. No, I'm not flogging them, but my son sent me a 12-month
Bacon of the Month thing a few years ago, and oh my goodness.
pavane
Dave Smith
I noticed that when I bought some maple breakfast sausage from our
butcher. It was an experiment that didn't work. And he used real maple
in it.
Dan Abel
"Ed Pawlowski" <e...@snet.net> wrote:
Yeah. I won't ever do that again. It was a couple of months ago, I
think. It didn't stink up the whole house, but it was definitely
artificial, and not an asset to the otherwise good BLTs.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Lou Decruss
wrote:
Yes. We tried it a few years ago and I hated it. The smell and the
flavor. The same with maple and honey cured ham. It's not for me.
YUK!
Lou
Paul M. Cook
Yeah, it sucks unless you buy it from a farmer who made it the old fashioned
way. I just pour maple syrup on cooked bacon. Pork sausage too.
Paul
The Ranger
What's the brand? Hormel, Oscar Meyer, Farmer John?
I fried up some Oscar Meyer Maple "Smoked" for Clan Ranger about a
year ago. Every agreed -- the flavor was off; it tasted "sour" rather
than like maple or caramelized sugar. We didn't have the lingering
affects like you -- luckily -- but it was one of those experiments
that we'll not worry about for the future.
The Ranger
jmcquown
like I poured syrup on it, but the stench lingered. Give me plain ol' bacon
:)
Jill
Jean B.
vary by brand. I highly doubt that the maple bacons one sees at
Whole Foods would contain artificial flavor. Lemme see... How
'bout Niman Ranch?
--
Jean B.
newss
Nope.
Try Leidy's or Kunzler's.
rossr...@forteinc.com
wrote:
>While cruising the supermarket the other day, bacon was on sale. They had a
We too bought some thinking it would be a bit of a change.
But, frying it produced a stomach turning smell after which I refused
to eat it. Our dog seemed to enjoy it but, when I see what she'll eat
outside, I know she's got no class when it comes to food.
I've smoked several pork loins using sugar maple wood and they taste
great. Makes me wonder what sort of artificial flavouring chemical
compound they've used on that bacon.
Ross.
Ed Pawlowski
>>
> I would imagine whether or not the flavor was artificial would
> vary by brand. I highly doubt that the maple bacons one sees at
> Whole Foods would contain artificial flavor. Lemme see... How
> 'bout Niman Ranch?
I'll find out next time I go. I usually get their Back Forrest bacon.
Jean B.
wrong.
--
Jean B.
--Bryan
I made the same mistake. Never again. Nasty.
> Ed
--Bryan
djs...@aol.com
We made the same mistake one time. The smell lingered in the house
for several days. You'd think it was gone but if you left the house
and came back the first thing you would smell is that sickening sweet
maple odor.
Ed Pawlowski
>
> We made the same mistake one time. The smell lingered in the house
> for several days. You'd think it was gone but if you left the house
> and came back the first thing you would smell is that sickening sweet
> maple odor.
From the responses, it is a common thing. I guess the particulates just
cling onto surfaces and stink for a few days. I'm sticking to the hickory
from now on, unless I find a real maple smoked, not artificial smoked one.
J. Clarke
I dunno what it is with these artificial maple flavors--I love maple syrup
of the kind that originally came out of a tree, and while I'm not the sort
that pours it on French Fries, getting some on the bacon isn't bad. Way
backalong (I'm talking 30 years or so) I tried some maple-sugar-cured bacon
and it wasn't bad. One day something changed and it got awful. A few
months ago I tried some B&M baked beans with "maple"--they were as awful as
the later bacon. I'm thinking that the maple syrup industry should start a
class action suit against the use of whatever _crap_ is being used as
imitation maple flavor. The rule should be that if it didn't come out of a
maple tree then they shouldn't be allowed to call it "maple".
Dave Smith
> I dunno what it is with these artificial maple flavors--I love maple syrup
> of the kind that originally came out of a tree, and while I'm not the sort
> that pours it on French Fries, getting some on the bacon isn't bad. Way
> backalong (I'm talking 30 years or so) I tried some maple-sugar-cured bacon
> and it wasn't bad. One day something changed and it got awful. A few
> months ago I tried some B&M baked beans with "maple"--they were as awful as
> the later bacon. I'm thinking that the maple syrup industry should start a
> class action suit against the use of whatever _crap_ is being used as
> imitation maple flavor. The rule should be that if it didn't come out of a
> maple tree then they shouldn't be allowed to call it "maple".
I can't recall every having real maple smoked bacon but have had
breakfast sausage made with real maple. It tasted okay. My wife liked it
better than I did. The local butcher who made it only carried it for a
short time. I think everyone else had the same problem that we did....
the residual stink. The butcher has connections with a local maple farm
and was getting the syrup from them and supplies them with bacon and
sausage for their very popular pancakes breakfasts.
brooklyn1
>J. Clarke wrote:
>
>> I dunno what it is with these artificial maple flavors--I love maple syrup
>> of the kind that originally came out of a tree, and while I'm not the sort
>> that pours it on French Fries, getting some on the bacon isn't bad. Way
>> backalong (I'm talking 30 years or so) I tried some maple-sugar-cured bacon
>> and it wasn't bad. One day something changed and it got awful. A few
>> months ago I tried some B&M baked beans with "maple"--they were as awful as
>> the later bacon. I'm thinking that the maple syrup industry should start a
>> class action suit against the use of whatever _crap_ is being used as
>> imitation maple flavor. The rule should be that if it didn't come out of a
>> maple tree then they shouldn't be allowed to call it "maple".
The rule is that you're supposed to know how to read.
Read the label, if it's artificially flavored it will say artificially
flavored, perfectly legal. If all the artificially flavored foods
were removed from the market there'd not be much to choose from and
what naturally flavored foods remained would cause grocery bills to
more than double... you'd be among the first cheapo bastards to bitch.
>I can't recall every having real maple smoked bacon
"Real maple smoked" means smoked with real maple wood, and very likely
not sugar maple wood (no one is going to chop down productive sugar
maple trees to use their wood for smoking meat), more likely real
swamp maple wood was used... maple smoked has not a whit to do with
maple sugar *cured*. All one need do is read the label, if the
ingredients list says "*artificial* maple flavor" only pinheads would
buy it and then bitch. Most quality bacon is smoked with hickory or
apple wood. Bacon typically says "sugar cured", rarely does it say
what kind of sugar was used for curing, but with typical commercial
bacon found at the stupidmarket it's usually powdered dextrose, better
quality bacon uses light brown sugar. Occasionally I purchase bacon
from local folks who do their own as a cottage industry that's been
honey cured or maple sugar cured, neither imparted any
unpleasant/lingering odor.... I don't buy it often because if it's
here I'll eat it all, and I need to buy the entire slab and slice it
myself and it's kinda pricey, like $10/lb, but it's wonderful bacon...
once you've eaten it you can never go back to that salty packaged
stupidmarket crap.
notbob
> "Real maple smoked" means smoked with real maple wood, and very likely
> not sugar maple wood (no one is going to chop down productive sugar
> maple trees to use their wood for smoking meat).....
Maybe they are real sugar maple wood, jes trees that are beyond their
producing prime, much like yourself. I'm sure you would have no
problem finding real bundles (tied up, jes as you like them!) of sugar
maple wood that you could hwhip right into yer smoker.
bwahahahahah...
nb
Dave Smith
> On 2010-01-13, brooklyn1 <grave...@verizon.net> wrote:
>
>> "Real maple smoked" means smoked with real maple wood, and very likely
>> not sugar maple wood (no one is going to chop down productive sugar
>> maple trees to use their wood for smoking meat).....
>
> Maybe they are real sugar maple wood, jes trees that are beyond their
> producing prime, much like yourself.
Ok. That was funny :-)
> I'm sure you would have no
> problem finding real bundles (tied up, jes as you like them!) of sugar
> maple wood that you could hwhip right into yer smoker.
I don't see any reason that one would have to use sugar maple wood for
smoking. The smoke is going to be pretty much the same whether it is
sugar maple, silver maple, Norway maple or any other variety. You can
get sap from any kind of maple and make syrup. Sugar maples are the best
producers and have the highest sugar content.
In order to be used for smoking, the wood has to be dry. When you cut
down live trees and slice them into fir size pieces, the sap runs out.
If it is a dead tree or limb, there isn't going to be sap in them. If
you cut them in winter there won't be sap in them. The sap comes up from
the roots after things thaw.
brooklyn1
<adavid...@sympatico.ca> wrote:
>notbob wrote:
>> On 2010-01-13, brooklyn1 <grave...@verizon.net> wrote:
>>
>>> "Real maple smoked" means smoked with real maple wood, and very likely
>>> not sugar maple wood (no one is going to chop down productive sugar
>>> maple trees to use their wood for smoking meat).....
>>
>> Maybe they are real sugar maple wood, jes trees that are beyond their
>> producing prime, much like yourself.
>
>Ok. That was funny :-)
You shouldn't be so sure... lend me your daughter... then we'll see
who laughs.
>> I'm sure you would have no
>> problem finding real bundles (tied up, jes as you like them!) of sugar
>> maple wood that you could hwhip right into yer smoker.
>
>I don't see any reason that one would have to use sugar maple wood for
>smoking. The smoke is going to be pretty much the same whether it is
>sugar maple, silver maple, Norway maple or any other variety. You can
>get sap from any kind of maple and make syrup. Sugar maples are the best
>producers and have the highest sugar content.
>
>In order to be used for smoking, the wood has to be dry. When you cut
>down live trees and slice them into fir size pieces, the sap runs out.
>If it is a dead tree or limb, there isn't going to be sap in them. If
>you cut them in winter there won't be sap in them. The sap comes up from
>the roots after things thaw.
'Zactly my points in long hand... and smoking doesn't add a maple
sugar flavor... in fact folks would be very hard pressed to
distinguish which wood was used for smoking bacon, with all the
laboratory ingredients used nowadays could be pellet stove fuel.
notbob
> You shouldn't be so sure... lend me your daughter... then we'll see
> who laughs.
As if!
Any girl child over the age of ten would have you crouching in terror
in the corner within 5 mins. Face it, Shel, yer worse than old, yer
moribund!
bwahahahah.....
nb
Steve Pope
>I dunno what it is with these artificial maple flavors--I love maple syrup
>of the kind that originally came out of a tree, and while I'm not the sort
>that pours it on French Fries, getting some on the bacon isn't bad. Way
>backalong (I'm talking 30 years or so) I tried some maple-sugar-cured bacon
>and it wasn't bad. One day something changed and it got awful. A few
>months ago I tried some B&M baked beans with "maple"--they were as awful as
>the later bacon. I'm thinking that the maple syrup industry should start a
>class action suit against the use of whatever _crap_ is being used as
>imitation maple flavor.
The "artificial" maple flavor is fenugreek; its in fact a natural
flavoring, and so a better term is "imitation" maple. It's one of my
favorite spices, and it does indeed linger in one's environment for
days and days. Figure about five days, anytime you use it.
Heat a pan, place a little vegetable oil in and toast some fenugreek,
and you will see what I mean.
The problem with it being in bacon and similar products is that
this effect is unexpected. And if you were cooking Indian food
routinely you may never notice it.
Steve
Jean B.
Hmmm. Having cooked with fenugreek, I am finding this hard to
imagine.
--
Jean B.
brooklyn1
Of course you wouldn't notice... if you cooked Indian food regularly
your entire abode would become permeated with the stench of a septic
tank needs pumping.
brooklyn1
Steve Pope
>On Thu, 14 Jan 2010 08:12:33 -0500, "Jean B." <jb...@rcn.com> wrote:
>>Steve Pope wrote:
>>> The "artificial" maple flavor is fenugreek; its in fact a natural
>>> flavoring, and so a better term is "imitation" maple. It's one of my
>>> favorite spices, and it does indeed linger in one's environment for
>>> days and days. Figure about five days, anytime you use it.
>>Hmmm. Having cooked with fenugreek, I am finding this hard to
>>imagine.
>I agree.
Try googling on "fenugreek" and "maple syrup"... lots of
datapoints. In any case, it is certainly fenugreek that
is responsible for the lingering odor noticed by the OP.
If I cook a curry using 6 Indian spices, the next day
it may smell like all six in the house, but by the third
day only the fenugreek smell remains.
It may or may not smell like imitation maple products to
you guys, but it does to me, and this is one of its uses.
Steve
Dave Smith
>
> Try googling on "fenugreek" and "maple syrup"... lots of
> datapoints. In any case, it is certainly fenugreek that
> is responsible for the lingering odor noticed by the OP.
> If I cook a curry using 6 Indian spices, the next day
> it may smell like all six in the house, but by the third
> day only the fenugreek smell remains.
>
> It may or may not smell like imitation maple products to
> you guys, but it does to me, and this is one of its uses.
Perhaps it is the fenugreek in artificial maple syrup that makes it so
bad. While it has the maple smell, the flavour is a major disappointment.
Steve Pope
>Steve Pope wrote:
Yeah. It comes down to expectations. If you want maple, use
maple, if you want fenugreek, use fenugreek.
I personally would be happy with pancakes and fenugreek syrup;
I've been tempted to make up a batch of fenugreek syrup and
see how it comes out.
Steve
sf
So, fenugreek smells like maple syrup and doesn't taste like it? That
cured me. I'm not a maple fan unless it's on pancakes, waffles or
french toast.
--
I love cooking with wine.
Sometimes I even put it in the food.
Steve Pope
>So, fenugreek smells like maple syrup and doesn't taste like it?
At least approximately true. The lingering smell from
cooked fenugreek is, to me, uncannily like maple syrup. A
close imitation. But the taste and the immediate aroma are not.
Raw fenugreek has only a faint maple-ish smell.
Steve
Arri London
Same here. It does say in lots of places that artificial maple is made
from fenugreek though. The notion and sense of 'maple' has never entered
my mind while cooking with fenugreek (methi/methe). The two just don't
taste the same.
Lou Decruss
So did I so I just tried it. He's right.
Lou
Lou Decruss
I just posted something I wrote this morning but didn't send. The
initial small was pretty darn close. I did it in a tiny cast pan with
vegetable oil. I turned it off and it sat for about 6 hours. I was
home and really didn't smell it much. I left for a few hours and when
I returned the maple smell was VERY obvious. I don't know what's used
commercially but you were right abut the similarity.
Lou
Steve Pope
>>Hmmm. Having cooked with fenugreek, I am finding this hard to
>>imagine.
>So did I so I just tried it. He's right.
Thank you. :-)
Steve
Steve Pope
[fnuegreek]
>initial small was pretty darn close. I did it in a tiny cast pan with
>vegetable oil. I turned it off and it sat for about 6 hours. I was
>home and really didn't smell it much. I left for a few hours and when
>I returned the maple smell was VERY obvious.
Exactly my experience; it's the sort of lingering smell
you that one really notices after being away for awhile.
Steve
Arri London
He's right as far as *your* palate goes :) Clearly Jean and I don't have
that sort of palate. Fenugreek tastes/smells nothing like maple to me.
It could explain why fake maple tastes so wrong to us though...
Steve Pope
>He's right as far as *your* palate goes :) Clearly Jean and I don't have
>that sort of palate. Fenugreek tastes/smells nothing like maple to me.
>It could explain why fake maple tastes so wrong to us though...
The datapoint is not whether it is wrong, but whether it
is an unusually lingering odor, as noted by the OP, Lou,
and myself.
You are free to ignore this, or any other, datapoint.
Steve
Arri London
But it doesn't have that either. We cook with it all the time. Would
have noticed any lingering odour by now, don't you think?
Steve Pope
>Steve Pope wrote:
>> The datapoint is not whether it is wrong, but whether it
>> is an unusually lingering odor, as noted by the OP, Lou,
>> and myself.
>> You are free to ignore this, or any other, datapoint.
>But it doesn't have that either. We cook with it all the time. Would
>have noticed any lingering odour by now, don't you think?
Sure, unless you are not perceiving this particular olfactory
clue. I have no idea what fraction of people perceive this.
Steve
Steve Pope
>Steve Pope wrote:
>> Arri London <bio...@ic.ac.uk> wrote:
>> >He's right as far as *your* palate goes :) Clearly Jean and I don't have
>> >that sort of palate. Fenugreek tastes/smells nothing like maple to me.
>> >It could explain why fake maple tastes so wrong to us though...
>> The datapoint is not whether it is wrong, but whether it
>> is an unusually lingering odor, as noted by the OP, Lou,
>> and myself.
>> You are free to ignore this, or any other, datapoint.
>But it doesn't have that either. We cook with it all the time. Would
>have noticed any lingering odour by now, don't you think?
So you think that your not having noticed a lingering cooked
fenugreek odor negates other peoples' experience?
This is becomoing a pretyt silly thread...
Steve
brooklyn1
It's silly because not everyone senses odors the same just as their
sense of taste is different. In fact no two people's sensory
perception is identical, and there is no way to prove that what one
person senses when eating say a hot dog is the same as what anyone
else senses... how can anyone prove that a person's sensory perception
for say hot dogs and say cabbage soup aren't reversed, you can't. To
me cilantro tastes like soap, as it does to many others, but there are
infinite soap variations... perhaps to me cilantro tastes like Irish
Spring green and to someone else cilantro tastes like Cashmere
Bouquet. And that's only true for today, tomorrow when I eat cilantro
it may taste like Colgate shaving cream. This is all about why TIAD
exists... why you have TIAD and I don't! LOL-LOL
blake murphy
it's too bad your lack of taste in ass disease hasn't freed you up to
address your many other obvious pathologies.
blake
koko
wrote:
>While cruising the supermarket the other day, bacon was on sale. They had a
>maple cured bacon in addition to the usual hickory smoked. It just sounded
>like a nice change so we bought a package. Yesterday, we cooked up the
>entire pound, eating some for breakfast, saving some for another use.
>
>Unlike days of old, bacon is injected with cure and given a quick smoking at
>best. The maple is some sort of artificial flavor and it stunk up half the
>house. We were careful to clean up any splatters, dispose of any grease,
>wash the pans, and even closed the trash bag with a paper towel used to
>drain the bacon on.
>
>The rest of the day and even today, I can still get a whiff of the maple
>odor now and again. It is lingering in a couple of spots like nothing else
>ever has.
>
>Anyone else ever notice the strong lingering odor? I'm not buying it again.
>Ed
>
>
Stan brought home some maple cured bacon last week. It was from a
little local market's meat counter, not pre-packaged from a major
chain mkt. This was the second time we bought this bacon from them.
I've had your same experience with other maple cured bacon, it's so
horrible I'm still a little leery. I still cook just one little test
piece before proceeding. This batch of bacon was wonderful also.
We had a great breakfast of bacon, eggs and fried potatoes.
http://i45.tinypic.com/ily35e.jpg
close up
http://i45.tinypic.com/2it3o6o.jpg
I hope you find a good source, it's really good.
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/10/10
Tracy
I cook with fenugreek often and I had never noticed it smelling like
maple until I heard it mentioned here on rfc awhile back, It doesn't
taste like maple to me though.
Just to be clear - I am talking about fenugreek seeds not leaves. I
have never used the leaves. I have never even seen them before, so I
have no idea what they smell or taste like.
Tracy
Lou Decruss
wrote:
He offered a challenge which I took and you seem stuck on your
viewpoint without taking him up. When I returned home I had totally
forgot I had done the seed toasting and I sure smelled it when I came
home. That's all I though Mr. Pope was trying to point out. I didn't
see him suggesting you should use fenugreek to make pancake syrup or
anything. We're not trying to solve global warming here but talking
about some freeking seeds!
Lou
Lou Decruss
It is pretty funny what prompts some folks to get all wound up.
Lou
Steve Pope
>I cook with fenugreek often and I had never noticed it smelling like
>maple until I heard it mentioned here on rfc awhile back, It doesn't
>taste like maple to me though.
>Just to be clear - I am talking about fenugreek seeds not leaves. I
>have never used the leaves. I have never even seen them before, so I
>have no idea what they smell or taste like.
I am guessing I'm faimliar with the ground seeds. I just
buy it in powder form (methi) at the south Asian stores.
A few more aspects that may be significant. My kitchen has
no hood or fan, so therefore it's pretty easy for cooking odors
to penetrate house-wide. Secondly, we always toast or sautee
the fenugreek by itself. I suspect that if you skip this
step and just add it to the other ingredients, you may not
get the lingering odor effect.
Steve
James Silverton
If I make a curry, it does not seem to have an authentic taste unless I
include pan-roasted (just turning brown) fenugreek seeds (same for
mustard seeds.)
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Steve Pope
We diverge on this in my household. I prefer sauteeing the
spices in vegetable oil; my cohabitating dining partner
prefers using the toaster oven. Either method works well.
Steve
Tracy
I use the seeds only. I use them for one dish that I make often - which
is a Moroccan dish. Fenugreek is the primary seasoning. The smell does
linger in my kitchen and elsewhere.
Tracy
Arri London
My perception of scents is superb! As a chemist, an excellent sense of
smell can be a lifesaver, literally. If there were a lingering odour,
wouldn't have missed it.
Arri London
Anyone who knows how to make curries (and we do) would toast (or fry)
the spices first :) That's a given, as is grinding them afterwards.
Arri London
No *you* are saying that. The way we prepare the various spices for our
curries doesn't result in a lingering odour, with normal ventilation.
Can't say what other people's experiences are. Clearly they are
different than mine.
Arri London
Lou Decruss wrote:
>
> On Fri, 15 Jan 2010 17:35:54 -0700, Arri London <bio...@ic.ac.uk>
> wrote:
>
> >
> >
> >Steve Pope wrote:
> >>
> >> Arri London <bio...@ic.ac.uk> wrote:
> >>
> >> >He's right as far as *your* palate goes :) Clearly Jean and I don't have
> >> >that sort of palate. Fenugreek tastes/smells nothing like maple to me.
> >> >It could explain why fake maple tastes so wrong to us though...
> >>
> >> The datapoint is not whether it is wrong, but whether it
> >> is an unusually lingering odor, as noted by the OP, Lou,
> >> and myself.
> >>
> >> You are free to ignore this, or any other, datapoint.
> >>
> >> Steve
> >
> >
> >But it doesn't have that either. We cook with it all the time. Would
> >have noticed any lingering odour by now, don't you think?
>
> He offered a challenge which I took and you seem stuck on your
> viewpoint without taking him up.
It isn't a viewpoint, it is fact. When we use fenugreek and other spices
in currymaking, there is no lingering scent of *anything*. Maybe other
people don't have decent ventilation in their kitchen. But we do. Any
lingering scent of cooking would be extremely distasteful to me, no
matter how nice it was to begin with.
When I returned home I had totally
> forgot I had done the seed toasting and I sure smelled it when I came
> home. That's all I though Mr. Pope was trying to point out.
He pointed out that he smells lingering scents (of fenugreek etc) in his
kitchen. We don't. How difficult is that?
I didn't
> see him suggesting you should use fenugreek to make pancake syrup or
> anything. We're not trying to solve global warming here but talking
> about some freeking seeds!
>
> Lou
The topic opened up with fenugreek being used as artificial maple
flavour. He never suggested it be used at home for that reason and no
one else has said that he did either LOL!
notbob
> Anyone who knows how to make curries (and we do) would toast (or fry)
> the spices first :) That's a given, as is grinding them afterwards.
You grind even the fried whole spices? M&P?
nb
Arri London
The leaves have a slightly bitter flavour to them. However they don't
taste anything like the seeds. In the same way coriander leaves taste
nothing like coriander seeds.
Steve Pope
>Lou Decruss wrote:
>> He offered a challenge which I took and you seem stuck on your
>> viewpoint without taking him up.
>It isn't a viewpoint, it is fact. When we use fenugreek and other spices
>in currymaking, there is no lingering scent of *anything*. Maybe other
>people don't have decent ventilation in their kitchen. But we do.
I would believe that having strong exhaust ventaliation would
prevent a person from being able to tell which ingredients
were most liable to leave a lingering scent.
(BTW I'm not opposed to the concept of kitchen exhaust systems but
it is a significant cost item and has not clawed its way
to the top of the spending priorities for us. Many people
in the world do not have exhaust systems in their kitchens.)
Steve
brooklyn1
Most of the world's people have their cooking outdoors... they don't
shit where they live either.
Arri London
Yes. That's the best way to release the most flavour. Second best is
frying the preground spices. 'Raw' spices just don't do it :)
Arri London
Our windows still open :) The vent hood over the cooker died quite some
time ago :( Looking into replacing it myself. The DIY places sell the
right size for the opening and they aren't really all that much. Not
contemplating anything more sophisticated cos the income is so erratic
:P
Jean B.
>
> "Jean B." wrote:
>> Steve Pope wrote:
>>> J. Clarke <jclarke...@cox.net> wrote:
>>>
>>>> I dunno what it is with these artificial maple flavors--I love maple syrup
>>>> of the kind that originally came out of a tree, and while I'm not the sort
>>>> that pours it on French Fries, getting some on the bacon isn't bad. Way
>>>> backalong (I'm talking 30 years or so) I tried some maple-sugar-cured bacon
>>>> and it wasn't bad. One day something changed and it got awful. A few
>>>> months ago I tried some B&M baked beans with "maple"--they were as awful as
>>>> the later bacon. I'm thinking that the maple syrup industry should start a
>>>> class action suit against the use of whatever _crap_ is being used as
>>>> imitation maple flavor.
>>> The "artificial" maple flavor is fenugreek; its in fact a natural
>>> flavoring, and so a better term is "imitation" maple. It's one of my
>>> favorite spices, and it does indeed linger in one's environment for
>>> days and days. Figure about five days, anytime you use it.
>>>
>>> Heat a pan, place a little vegetable oil in and toast some fenugreek,
>>> and you will see what I mean.
>>>
>>> The problem with it being in bacon and similar products is that
>>> this effect is unexpected. And if you were cooking Indian food
>>> routinely you may never notice it.
>>>
>>> Steve
>> Hmmm. Having cooked with fenugreek, I am finding this hard to
>> imagine.
>>
>
>
> from fenugreek though. The notion and sense of 'maple' has never entered
> my mind while cooking with fenugreek (methi/methe). The two just don't
> taste the same.
It hasn't entered my mind either. Weird.
--
Jean B.
Jean B.
> On Thu, 14 Jan 2010 08:12:33 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> Steve Pope wrote:
>>> J. Clarke <jclarke...@cox.net> wrote:
>>>
>>>> I dunno what it is with these artificial maple flavors--I love maple syrup
>>>> of the kind that originally came out of a tree, and while I'm not the sort
>>>> that pours it on French Fries, getting some on the bacon isn't bad. Way
>>>> backalong (I'm talking 30 years or so) I tried some maple-sugar-cured bacon
>>>> and it wasn't bad. One day something changed and it got awful. A few
>>>> months ago I tried some B&M baked beans with "maple"--they were as awful as
>>>> the later bacon. I'm thinking that the maple syrup industry should start a
>>>> class action suit against the use of whatever _crap_ is being used as
>>>> imitation maple flavor.
>>> The "artificial" maple flavor is fenugreek; its in fact a natural
>>> flavoring, and so a better term is "imitation" maple. It's one of my
>>> favorite spices, and it does indeed linger in one's environment for
>>> days and days. Figure about five days, anytime you use it.
>>>
>>> Heat a pan, place a little vegetable oil in and toast some fenugreek,
>>> and you will see what I mean.
>>>
>>> The problem with it being in bacon and similar products is that
>>> this effect is unexpected. And if you were cooking Indian food
>>> routinely you may never notice it.
>>>
>>> Steve
>> Hmmm. Having cooked with fenugreek, I am finding this hard to
>> imagine.
>
>
> Lou
Really. I'll have to try this when I think of it downstairs.
--
Jean B.
Jean B.
Well, this certainly does result in lingering scents (which I
rather enjoy but others have been known to complain about). I am
wondering whether using the fenugreek in conjunction with various
other spices is somehow masking the odor that others have spoken
of. Or whether genetics are at play. I will try frying some
seeds alone in the near future.
--
Jean B.
Secondary Address
fake maple syrup. From http://en.wikipedia.org/wiki/Fenugreek :
In the United States, where maple syrup is popular but expensive,
fenugreek is widely used in lower-cost syrup products as a maple syrup
flavoring such as Mapleine.
On Jan 14, 5:41 pm, spop...@speedymail.org (Steve Pope) wrote:
> Dave Smith <adavid.sm...@sympatico.ca> wrote:
>
> >Steve Pope wrote:
> >> Try googling on "fenugreek" and "maple syrup"... lots of
> >> datapoints. In any case, it is certainly fenugreek that
> >> is responsible for the lingering odor noticed by the OP.
> >> If I cook a curry using 6 Indian spices, the next day
> >> it may smell like all six in the house, but by the third
> >> day only the fenugreek smell remains.
> >> It may or may not smell like imitation maple products to
> >> you guys, but it does to me, and this is one of its uses.
> >Perhaps it is the fenugreek in artificial maple syrup that makes it so
> >bad. While it has the maple smell, the flavour is a major disappointment.
>
> Yeah. It comes down to expectations. If you want maple, use
> maple, if you want fenugreek, use fenugreek.
>
> I personally would be happy with pancakes and fenugreek syrup;
> I've been tempted to make up a batch of fenugreek syrup and
> see how it comes out.
>
> Steve