my dearly beloved herbs and pastes
Nov 5th 2010, 12:14 pm
#16
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Re: my dearly beloved herbs and pastes
Ooo, aniseeds! Good luck with that! The only thing I like them in is a bread you get in Lucca - it's like a tea cake but a little firmer and it has aniseed as well as dried fruit in it - I wasn't sure at first but then I just had to have more! In Florence they make the same bread but with rosemary instead of aniseed which is just as good! 
Nov 5th 2010, 12:16 pm
#17
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Re: my dearly beloved herbs and pastes
Ooo, aniseeds! Good luck with that! The only thing I like them in is a bread you get in Lucca - it's like a tea cake but a little firmer and it has aniseed as well as dried fruit in it - I wasn't sure at first but then I just had to have more! In Florence they make the same bread but with rosemary instead of aniseed which is just as good!
Nov 5th 2010, 12:58 pm
#18
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Re: my dearly beloved herbs and pastes
For your next trip down here then!
Nov 5th 2010, 1:13 pm
#19
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Nov 5th 2010, 4:07 pm
#20
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Re: my dearly beloved herbs and pastes
I haven't bought the Thai rice yet to try. I am a great big lover of Basmati but then Indian food is my food of choice... I only used to buy Basmati in the UK... my fave was brown basmati but there's no hope here of that and I realise not everyone is into brown rice.... Even if you found you couldn't get what you wanted where you are Connie I would be happy to send you down packets of spices. My man at the market even has that smoked paprika that you buy in a little red square metal pot in the UK. I even brought Aniseeds the other week for use in a lentil dish that I still haven't got round to trying out on my kids yet....
x
Nov 5th 2010, 4:09 pm
#21
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Re: my dearly beloved herbs and pastes
I wouldn't know where to start with these things! OH is allergic to some spice in curry and it makes his lips and tongue swell! He can do normal chilli but not too hot so I've never got into curries at home even though I like them! We had take aways back in the UK but he'd only have tikka without the masala sauce!! Alex is slowly getting into them so there is hope yet! Oh, and Indie, remember the rice discussion? I don't think you can have curry without basmati rice! I just like Thai as a general rice (it's not as scented as the one you buy in the UK)
Nov 5th 2010, 6:30 pm
#22
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Re: my dearly beloved herbs and pastes
My OH found "our" rice (Uncle Ben's Long Grain) during a day trip to Rome. Brought back a 5kg bag. Neither Basmati or Thai passed his taste test !!!
Nov 5th 2010, 7:10 pm
#23
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Re: my dearly beloved herbs and pastes
dina1965 - that's so funny! I find it even funnier, please don't be insulted, that an Italian prefers his risotto with long grain rice! I made risotto for the first time in probably years and it went down really well, quite literally - I did, however, use Arborio not Thai! I guess if you don't like the way risotto goes "soggy" though you won't like it! Took us years to realise it wasn't overcooked!!
Nov 5th 2010, 7:30 pm
#24
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Re: my dearly beloved herbs and pastes
I'll feed him some and let you know...
dina1965 - that's so funny! I find it even funnier, please don't be insulted, that an Italian prefers his risotto with long grain rice! I made risotto for the first time in probably years and it went down really well, quite literally - I did, however, use Arborio not Thai! I guess if you don't like the way risotto goes "soggy" though you won't like it! Took us years to realise it wasn't overcooked!!
dina1965 - that's so funny! I find it even funnier, please don't be insulted, that an Italian prefers his risotto with long grain rice! I made risotto for the first time in probably years and it went down really well, quite literally - I did, however, use Arborio not Thai! I guess if you don't like the way risotto goes "soggy" though you won't like it! Took us years to realise it wasn't overcooked!!
as I probably mentioned before, we both hate rice which goes soft on the outside but remains hard on the inside unless you overcook it. long grain works perfectly, especially with seafood risottos. they come out "creamy" and not soggy. I've even converted some Italian friends to long grain !
Nov 5th 2010, 7:52 pm
#25
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Re: my dearly beloved herbs and pastes
Thing is there is a name for these dishes made with long grain rice and I can't remember what it is. Even paella is short grain risotto rice isn't it?? I guess they are closest to Jamaican and Deep south dishes (where Uncle Ben's comes from) I think the short grain does go better with cheese though - the exception being kedgeree which I do love! Not had it for years though!
Nov 6th 2010, 10:04 am
#26
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Re: my dearly beloved herbs and pastes
Indie, I got brown basmati rice from the local herboristeria/health food shop.
I also got some organic tapioca to introduce the kids to tapioca pudding, but for some reason it did not thicken?
I have seen anice seeds here, which I believe are aniseed?They put them in buiscuits.
Have also found fresh coriander in the market in Rome and some garden centers have it in spring time.
Regarding Indian pastes, I bought a jar of tandori Sharwoods some time ago in Auchan.
I wanted to ask what do you use in recipes that ask for double cream. I have found sour cream and creme fraiche, but no double cream and I need it to make some cheasecakes.
I also got some organic tapioca to introduce the kids to tapioca pudding, but for some reason it did not thicken?
I have seen anice seeds here, which I believe are aniseed?They put them in buiscuits.
Have also found fresh coriander in the market in Rome and some garden centers have it in spring time.
Regarding Indian pastes, I bought a jar of tandori Sharwoods some time ago in Auchan.
I wanted to ask what do you use in recipes that ask for double cream. I have found sour cream and creme fraiche, but no double cream and I need it to make some cheasecakes.
Nov 6th 2010, 11:59 am
#27
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Re: my dearly beloved herbs and pastes
Indie, I got brown basmati rice from the local herboristeria/health food shop.
I also got some organic tapioca to introduce the kids to tapioca pudding, but for some reason it did not thicken?
I have seen anice seeds here, which I believe are aniseed?They put them in buiscuits.
Have also found fresh coriander in the market in Rome and some garden centers have it in spring time.
Regarding Indian pastes, I bought a jar of tandori Sharwoods some time ago in Auchan.
I wanted to ask what do you use in recipes that ask for double cream. I have found sour cream and creme fraiche, but no double cream and I need it to make some cheasecakes.
I also got some organic tapioca to introduce the kids to tapioca pudding, but for some reason it did not thicken?
I have seen anice seeds here, which I believe are aniseed?They put them in buiscuits.
Have also found fresh coriander in the market in Rome and some garden centers have it in spring time.
Regarding Indian pastes, I bought a jar of tandori Sharwoods some time ago in Auchan.
I wanted to ask what do you use in recipes that ask for double cream. I have found sour cream and creme fraiche, but no double cream and I need it to make some cheasecakes.
Nov 6th 2010, 12:20 pm
#28
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Re: my dearly beloved herbs and pastes
Thanks, will try robiola. Here everyone eats cakes apart from me.
Nov 6th 2010, 5:54 pm
#29
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Nov 6th 2010, 7:09 pm
#30
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Re: my dearly beloved herbs and pastes
Grew fantastic coriander this year.......froze lots of leaves and have bags of seeds...millions of....let me know if you want any seeds.....all legit I promise