Spices Friend or Foe!

[gonefishin]

Thanks...I'll be placing an order

[Omi]

Mike, I just last night learned of Penzey's! I will check them out right away, thanks for the reminder.

I like intense flavor! Yes, I am guilty of in the past from depending heavy on the salt (for me, fleur du sel, the absolutely best from France--when I come back home my suitcase is packed with great salt, great soap, chocolate and sugar chunks). I have spent the last six years in transition, everything I thought to be true for 40 years has been altered and is evolving. I now believe spices are like the the supporting cast in a great play, the lead role is in the spotlight but it is those in the background that make the production so darn memorable! That said, I am not talking about the spices that are sitting on your grocers shelf in little jars. Fresh herbs and grinding your own spices is the ONLY way to go! I am learning more and more to appreciate the unique taste of each food. I do not think this is an easy task for most!

I think most Americans are far removed from "real" food in the purest sense. My most memorable meals have been in France (not in the five star restaurants) but in the home of my cousin, who shops the markets for the best and the freshest. The chicken I have had there has never been out-shined even by the most expensive organic free-range chicken I have bought here in the US and the only seasoning he uses is the grey sea salt! I am still perplexed on that one!

There is a very noticable difference in taste between organic than non. Ten times out of ten when I prepare meals totally organic, my guests will comment that "that was the best..."

Last night, I made a butternut squash soup that was so simple and pure. Only the squash, salt, white pepper, two onions and organic chicken broth. It was just lovely! For interest, I added my homemade creme fraiche and lump crabmeat. ...just incredible!!!!! How simple.

Now, cultural food is a different story! Indian food with it's, "bold, intense" flavor, I love it!!!

Mexican.... (I am a Rick Bayliss groupie, so glad he will be here next week!!) The flavors are unique and fun! I am not sure of the dynamics of why what is used with what (I lived in Costa Rica for a while last year, Oh my goodness!!!!! I will have to describe my favorite butcher shop there for you all sometimes !!!!!!!!!!) but they work!!!

I think Suzanne hit the nail on the head saying that "excess salt and spices are used to make up for the inherent lack of flavor in the raw materials."

I will stop my rambling and go pour me another glass of Marquis Phillips Shiraz!!

Omi (Does anyone want to take a culinary adventure to France with me???)

[MikeLM]

"Omi (Does anyone want to take a culinary adventure to France with me???)

Ummm...

Are you a guy or a girl?

Don't tell my wife I asked this question!

Mike