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    You are in: Home / Community Forums / Middle East & North Africa / FEBRUARY'S SUN and SPICE EVENT
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    FEBRUARY'S SUN and SPICE EVENT

    Go to page << Previous Page  1, 2, 3 ... 84, 85, 86 ... 96, 97, 98  Next Page >>
    Debbwl
    Fri Feb 22, 2013 7:57 pm
    Forum Host


    Annacia and Loula you both have done such a great job with this thread and I have had so much fun checking in every day.

    Loula and Annacia You both are Marvelous!!!
    Annacia
    Fri Feb 22, 2013 7:59 pm
    Forum Host
    Dr. Jenny wrote:
    We MERP'd Spicy Black Bean Burgers 185289
    IMG_1349
    Israeli Couscous Salad 485885
    IMG_1352
    and Spicy Chickpea Tagine 317123
    IMG_1353


    Dr. J, your amazing girl icon_biggrin.gif

    I have them all noted for you.
    Annacia
    Fri Feb 22, 2013 8:03 pm
    Forum Host
    Satyne wrote:
    I think I have time to make tea hahah!

    Satyne will tag:
    Spicy Ginger Tea with Lemongrass #56108 by Rita~ (Veggie forum)
    Moroccan Mint Tea #83186 by Rita~ (NA/ME forum)


    YAY, and it's good to "see" you Baby Girl icon_biggrin.gif

    These are noted for you swetie.
    Annacia
    Fri Feb 22, 2013 8:07 pm
    Forum Host
    Debbwl wrote:


    Annacia and Loula you both have done such a great job with this thread and I have had so much fun checking in every day.

    Loula and Annacia You both are Marvelous!!!


    Thank you Deb, but without yourself and the other great players this couldn't have happened. Thank you for playing and having fun with us. icon_biggrin.gif
    Annacia
    Fri Feb 22, 2013 8:15 pm
    Forum Host
    I have a completion too

    Mushroom and Lavender Rice Pilaf (Vegan) #488776 by Cookgirl

    Has been made and greatly enjoyed this evening.
    Rita~
    Fri Feb 22, 2013 8:19 pm
    Forum Host
    Annacia wrote:
    I have a completion too

    Mushroom and Lavender Rice Pilaf (Vegan) #488776 by Cookgirl

    Has been made and greatly enjoyed this evening.
    I just saw you post this and said that sounds so good. Went to check it out to see I already enjoyed it!
    Annacia
    Fri Feb 22, 2013 8:20 pm
    Forum Host
    Rita~ wrote:
    Annacia wrote:
    I have a completion too

    Mushroom and Lavender Rice Pilaf (Vegan) #488776 by Cookgirl

    Has been made and greatly enjoyed this evening.
    I just saw you post this and said that sounds so good. Went to check it out to see I already enjoyed it!


    Not only that but I used your suggestion icon_lol.gif
    Annacia
    Fri Feb 22, 2013 8:24 pm
    Forum Host
    I'll see you tomorrow wave.gif

    Rita~
    Fri Feb 22, 2013 8:53 pm
    Forum Host
    tagging Creamy Tahini Sauce/Salad Dressing #389958 By the80srule NA/ME
    Satyne
    Fri Feb 22, 2013 10:11 pm
    Food.com Groupie
    Reporting a completion of Spicy Ginger Tea with Lemongrass

    Kapow! I will save this one for when I'm sick.

    Annacia
    Sat Feb 23, 2013 7:52 am
    Forum Host
    Rita~ wrote:
    tagging Creamy Tahini Sauce/Salad Dressing #389958 By the80srule NA/ME


    Morning Rita wave.gif

    I've got this one for you.
    Annacia
    Sat Feb 23, 2013 7:55 am
    Forum Host
    Satyne wrote:
    Reporting a completion of Spicy Ginger Tea with Lemongrass

    Kapow! I will save this one for when I'm sick.



    Lovely china and the photo makes me want to sit and have some tea with you icon_biggrin.gif

    Noted
    Annacia
    Sat Feb 23, 2013 8:03 am
    Forum Host
    Hi All wave.gif

    Since we just have 5 days left, including today, I've decided to go ahead and give you the last Prime Ingredient. These will all be in play for the time remaining icon_biggrin.gif


    Feb 23rd - 7 & 8th P.I. = TEA / COFFEE / SALT
    Annacia
    Sat Feb 23, 2013 8:18 am
    Forum Host
    The salt of the world comes in many varieties



    Some types of salt have risen to gourmet status, along with a corresponding price tag. Processing methods and location of origin figure into pricing. Certain types of salt are better for some cooking or preserving methods.

    Most common salt is mined from salt deposits left by salt lakes around the world. These lakes have dried up over the past millenia as the earth's surface has changed. Sea salt is distilled from the ocean, a more expensive process, resulting in a heftier price.

    Here are the most common types of salt:

    Table salt: This is the common salt normally found on every table. It is a fine-ground, refined rock salt with some additives to keep it free-flowing. Smaller particles mean more particles per measure and more surface area than coarser grinds. As such, use about half the amount if you are substituting for coarse salt.

    Coarse salt: Coarse refers to the grind. The jagged edges and large crystals make this a good choice for sprinkling on pretzels or corn on the cob because the edges tend to cling and the salt does not readily melt.

    Iodized salt: Salt which has iodine (sodium iodide) added. Iodine is a mineral necessary to the body to prevent hypothyroidism and some countries actually require iodine added by law. For those who live in areas away from oceans, iodized salt is an easy way to get this necessary nutrient into the diet. Surprisingly, iodized salt contains a small amount of sugar (usually indicated as dextrose in the ingredients listing), without which the salt would turn yellow due to oxidation of the iodine.

    Kosher salt: This is a coarser grind of salt with large, irregular crystals. It contains no additives. Kosher dietary laws strictly require as much blood as possible be removed from meat before cooking. This coarse grind performs the job admirably. It is a favorite with not only Jewish cooks, but also professional and gourmet cooks who prefer its texture and brighter flavor. When substituting for table salt, you may need more to taste since it seems less salty. The size and shape of the crystals cannot permeate the food as easily as fine grades. Coarse pickling salt can be substituted.

    Celtic salt: This is the expensive type. It is harvested via a 2,000 year-old method of solar evaporation from the waters of the Celtic Sea marshes in Brittany, France. Its flavor is described as mellow with a salty, yet slightly sweet taste. Even more expensive and rare is fleur de sel, from the salt marshes in Guerande, which is said to form only when the wind blows from the east.

    Dairy salt: See pickling salt. It is used to pull moisture from cheeses to cure them.

    Rock salt: Less refined and grayish in color, this is the chunky crystal salt used in ice cream machines. This type is generally not used as an edible flavoring mixed into foods, but in cooking methods such as to bake potatoes or to encrust or embed meat, seafood or poultry for baking. Rock salt makes an impressive bed for oysters on the half shell. When using rock salt for cooking, be sure it is food-grade. Some rock salt sold for ice cream machines is not suitable for cooking.

    Pickling salt: This fine-grained salt has no additives and is generally used in brines to pickle foods. Unlike table salt, the lack of additives will help keep the pickling liquid from clouding.

    Sea salt: Distilled from sea waters, this form can be fine or coarsely ground. This is a less expensive version of Celtic salt. Some consider sea salt nutritionally better than rock salt because it naturally contains trace minerals, but the difference is too minute to note. It does, however, have a stronger and more interesting flavor. Grey or gray salt is a sea salt.

    Sour salt: Although it is not a salt, I include it here for clarity's sake. Sour salt is actually citric acid, extracted from citrus and other acidic fruits such as lemons, oranges, and pineapple. Also known as citric salt, it is used in some classic recipes such as borscht and also by some as a pseudo-salt substitute. It adds a zesty, tart flavor that can sometimes mask as a salty flavor in some dishes and gives a helpful psychological satisfaction of shaking on "salt." If it is not in the spice section of your market, check the kosher section.

    Seasoned salt: Single or multiple herbs and spices are added to salt to make garlic salt, onion salt, and other mixes. If you are watching your salt intake, you are better off using the unsalted powdered or dried herbs and spices and controlling the salt as a separate ingredient. The main ingredient in seasoned salt is, after all, salt.

    Popcorn salt: This super-fine grind (think of the texture of confectioners' sugar) of salt is generally colored yellowish-orange and is used on popcorn for both color and flavoring.

    Colored salt: This is a relatively new product. Food coloring is added to salt as a novelty. It does not affect the flavor. One enterprising marketing tactic suggest using colored salt as a condiment on the table for those who wish to cut back on salt intake. The coloring makes it easier to see how much you apply.

    And, would you believe Smoked Vanilla Maldon Salt



    The light delicate flake of the Maldon salt makes for a great textured medium for the smoke and vanilla. No recipe given but intriguing.
    Rita~
    Sat Feb 23, 2013 12:52 pm
    Forum Host
    Vanilla Salt
    1 vanilla bean, seeds scraped
    ΒΌ cup of fleur de sel
    1 tsp. lime zest, chopped finely
    from http://coopchef.com/2009/09/24/magical-vanilla-salt/
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