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Please, why??

Started by tim, February 26, 2005, 17:08:04

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tim

February 26, 2005, 17:08:04
1. So many recipes specify dried chillies. Why not fresh?? Thinking of Harissa.

2. And, for other things, one sees red + green, or dried red + fresh green etc. Are our taste buds really that refined, recognising that they are going to be burnt off anyway??

tim

February 26, 2005, 17:08:04

TULIP-23

#1
February 26, 2005, 20:23:14
Nothing to do with Fresh or Dried

Fresh is Better

Dried lasts longer

Chillies.......normally how smaller the chillies how Hotter
also a diffference betwen Red type and Green

Hope that helps Tim !!              Mike ;)
Sometimes its better to listen than to talk

tim

#2
February 27, 2005, 07:06:32
Yes - so why do they bother to specify??

TULIP-23

#3
February 27, 2005, 07:58:50 Last Edit: February 27, 2005, 08:06:30 by TULIP-23
Tim  ;)
Have´nt gotta clue mate
Ask the Manufactorers ???
Tim Just maybe its Marketing Stratagy!! What do you think!!
Sometimes its better to listen than to talk

tim

#4
February 27, 2005, 08:09:43
Thanks for trying!

TULIP-23

#5
February 27, 2005, 08:55:12
Yes Good Try Ah ;D
Sometimes its better to listen than to talk

Doris_Pinks

#6
February 27, 2005, 10:33:54
Tim, are the flavours more intense in the dried? ???
We don't inherit the earth, we only borrow it from our children.
Blog: http://www.nonsuchgardening.blogspot.com/

TULIP-23

#7
February 27, 2005, 17:13:50 Last Edit: February 27, 2005, 18:17:14 by TULIP-23
Doris_ Pinks :)
REf: Chillies  Drying and crushing Chillies will produce Cayenne pepper.....not the powder you buy in the shops Hope thats a help  ???

                                  Mike

EXtract: Best Vegetables and Herbs ;)
Sometimes its better to listen than to talk

tim

#8
February 27, 2005, 18:44:20
Doris - yes - because no water - but then use more fresh??

If they were roasted, I could see the difference.

Sorry - I have a bee in my bonnet about unfounded recipes!! Can anyone really identify the difference?? If you have a tastebud left!

Whatever, I shall be using up our frozen fresh (Jalapeno) reds in tomorrow's Harissa.

NattyEm

#9
February 28, 2005, 09:47:21
Tim, the trouble lies in wanting to follow a recipe to the letter - surely all recipies are is a  guideline.

TULIP-23

#10
February 28, 2005, 11:19:08
NattyEm :)

I think your absolutely right a Recipe is what[ you will make from it ] its not hard and  fast....like us it has to be a little flexible. ;)
                            Mike
Sometimes its better to listen than to talk

tim

#11
February 28, 2005, 14:08:20
I'm the last one to follow a recipe blind - that's why I spend a lot of time asking WHY??  I use them as a 'spark'.

But I do like to know why any recipe writer can recommend something that appears to have no logical explanation.

NattyEm

#12
February 28, 2005, 16:20:32
fair enough tim, it does make sense more knowledge leading to better result from understading what you're doing rather than just doing it. 
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