Garlic etc / was The meaning of OT and Spice/ was And now my request . . .

[Guest guest]

> This clears it up somewhat.

 

Glad I was able to help :-)

 

> I have another question. What about raw garlic. It is sometimes just for

flavoring,

especially when cooked but can definitely be hot when raw.

 

True enough. There are some mediterranean salads that employ large quantities of

raw

garlic. Now to me garlic is a veggie LOL . Radish is a veggie. A hot onion is a

veggie. But

they can all provide heat of course. That's not quite what we're talking about,

though, is it?

 

What seems to be happening here is that there has been an attempt to redefine

this list

not only in theme but also intent - it's whole raison d'etre, if you will. That

can be useful

sometimes, and certainly examining the meanings of words (spice, herb,

flavouring,

seaasoning, whatever) can be useful. But as for me, I'm resisting the

redefiningt of this

list's theme as hard as I can. That is understandable, I think.

 

Those who are distressed to come on a spice recipe list which has as its theme

*hot* as

well as spicy vegetarian foods should perhaps have read the webpage (and the

files sent

out on joining) more closely in the first instance. We don't all eat 'hot' (as

in the kind of

heat lots of chillies bring to a dish) all the time, I don't think. (Neither do

we all eat cake all

the time - but there are lists dedicated to desserts only. One doesn't offer

lasagna to them

or complain about sugar.)

 

Btw, I had another look at our Links and realized that although it was covered

by the

master link to the mother site, I had not selected a rather nice link in

Epicurious:

 

http://www.epicurious.com/cooking/how_to/herbandspice/

 

It sets out a couple of lists (not I think exhaustive) for spices and for herbs

- and gives

ways of combining with foods - charts, you know? Some members might be

interested :-)

 

> I know a recipe for garlic toast. You toast bread and put ghee on it. I

suppose you

could use olive oil instead and put 5 cloves of minced garlic on top and it is

really hot.

 

Yes. It would be LOL And as you say you could say goodbye to colds and flu - or

at least

those spreading the germs. And to vampires.

 

OKAY, now I think we've gone on enough about what's hot and what isn't - we all

know

what these spices are which produce spicy 'heat' - mainly it's about chillies.

And we add

them very often to dishes containing other wonderful spices and herbs - hence

Chile Sin

Carne, Aloo Gobi, etc

 

Best love, Pat

[Guest guest]

Thanks for this link, Pat:

 

http://www.epicurious.com/cooking/how_to/herbandspice/

 

Now I am even more confused, since Epicurious does NOT list hot peppers,

which I think all of us agree are spicy - only cayenne pepper

(presumably dried in a spice jar) and chili powder. I think we have to

allow recipes with jalapenos and habanero peppers, etc. I don't think

of garlic, even fresh garlic as spicy, but pungeant. I think there is a

difference.

 

Also, Epicurious lists poppy seeds, which aren't at all spicy to me.

 

Well Pat, should I now post my recipe for Hamentashen with Poppy Seed

(Mohn) filling which is out on

http://www.aish.com/purimparty/purimpartydefault/Hamentashen.asp?

 

Since I am the one who saves the recipes to our files I am interested in

everyone having the guidelines down straight. There have been a whole

bunch of recipes lately that clearly don't fit the theme of this list,

which I am sure is why you are working so hard to explain to members

about spices.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

> Thanks for this link, Pat:

>

> http://www.epicurious.com/cooking/how_to/herbandspice/

 

It's kinda fun, right? And I hope helpful. It helps to sort out herbs from

spices anyway.

 

> Now I am even more confused, since Epicurious does NOT list hot peppers,

> which I think all of us agree are spicy - only cayenne pepper

> (presumably dried in a spice jar) and chili powder.

 

No, not exhaustive, as I said. And they don't list fresh ginger either - that

also provides

spicy 'heat'.

 

>I think we have to

> allow recipes with jalapenos and habanero peppers, etc.

 

Oh definitely! That the same kind of thing *before* it's dried and ground up,

right?

 

> Also, Epicurious lists poppy seeds, which aren't at all spicy to me.

 

Well no. And some other spices are more aromatic than hot or pungent. But for

our

savoury dishes we ask for *hot* and spicy - both together and that would mean

either

ginger or chiles really, wouldn't it - and maybe some other spices in there too,

but not

necessarily. Both ginger and chiles do *both* hot and spicy in one whack!

 

I was listing 'spices' and giving the link in order to encourage those who want

to go

beyond just adding chiles to their lasagna, say (I like that too), and might

want to branch

out into curried dishes, mexican dishes, etc., which use spicy *heat* (chiles or

ginger, say)

plus some other spices such as, for mexican dishes, cumin seeds or powder.

 

> Well Pat, should I now post my recipe for Hamentashen with Poppy Seed

> (Mohn) filling which is out on

> http://www.aish.com/purimparty/purimpartydefault/Hamentashen.asp?

 

Well, why not. It *does* have poppyseeds, and we agree that poppyseeds are a

spice

(because spice lists do list them, although not all seeds qualify) - and there's

no

requirement to be *hot* with desserts and breads, baked goods, etc. :-) Those

who like

more spice in their spiced breads can always add - what? cinnamon? No, maybe not

LOL I

guess that wouldn't go . . . LOL

 

Best love, Pat