Originally Posted by Fire Me Boy!:
This sounds really good. Serious question: why not skip the dried herbs and finish with fresh? I know there's plenty of time for them to rehydrate, but the flavor from fresh is always superior (except with something like bay).
I'll try fresh next time. I use top ingredients (homemade stock, a good dry wine, and the best freshly shredded Parm, and fresh wild mushrooms if I can find them) with this dish because I have found that it makes a huge difference. [Reply]
Originally Posted by cdcox:
I'll try fresh next time. I use top ingredients (homemade stock, a good dry wine, and the best freshly shredded Parm, and fresh wild mushrooms if I can find them) with this dish because I have found that it makes a huge difference.
Then definitely try fresh, I think you'll be pleased. General rule of thumb is 3x the amount of fresh to dried.
Quality ingredients make such a difference! And with something stock heavy like risotto,, homemade is definitely the way to go.
I'm gonna try this, it really sounds outstanding. Will try to remember to rep you when I get to a real computer. [Reply]
There is a place in town that serves these and has always done a wonderful job of it. The owner sold it though and I haven't been back in since. I talked to the guy quite a bit when I'd go in and he told me that he combined Spanish seasoning with Chinese food. I really don't know what he put in there but it was incredible. I stumbled across this nice video. I think I'll make some up this weekend. I don't know what I will end up using for spices. Already I am thinking chipotle powder and chili powder to go with that cayenne pepper. I am pretty sure I can make a better dipping sauce though:
Originally Posted by listopencil:
There is a place in town that serves these and has always done a wonderful job of it. The owner sold it though and I haven't been back in since. I talked to the guy quite a bit when I'd go in and he told me that he combined Spanish seasoning with Chinese food. I really don't know what he put in there but it was incredible. I stumbled across this nice video. I think I'll make some up this weekend. I don't know what I will end up using for spices. Already I am thinking chipotle powder and chili powder to go with that cayenne pepper. I am pretty sure I can make a better dipping sauce though:
I never really could get behind crab rangoon. I love the meat-filled wontons, but never really cared much for these. [Reply]
Originally Posted by Fire Me Boy!:
I never really could get behind crab rangoon. I love the meat-filled wontons, but never really cared much for these.
It was never a big favorite of mine. I happened to try them at this place and they were incredible. It's the seasoning that the old owner used. I'm going to play with it and try to figure out what he did. I think he treated the filling like a spicy crab enchilada so that's where I'll start. [Reply]
