I don't think it would taste bad, but you might need to consider the flavour profile of the chocolate you use - if you use a variety with citrus notes (Madagascar chocolate is a good example), then the sumac would probably heighten this facet and bring that sour edge more to the fore.
I'm trying to think what sweet baking i might use sumac in, and an orange cake seems like it would work really well?
Key lime pie or lemon bars would be another thing worth giving a shot though the citrus in those kind of hits you like a freight train so the sumac may not contribute much at all. It might be nice in baklava or ras malai or shortbread. I've not ever thought to use it in desserts before.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I just made regular chocolate chip cookies.
But in a single big piece because I couldn't be bothered making individual cookies.
webguy20I spend too much time on the InternetRegistered Userregular
Enjoy this small and blurry picture of the BBQ pulled pork sandwich I had for dinner tonight. BBQ Pulled pork, cheddar cheese, coleslaw and crispy onion bits. It was perfect. A two napkin meal.
I had a recommendation from someone on the forums of a good homemade spicy peanut sauce and I made a quick stir fry with and oh my god this whole thing was so easy, why have I not been making stir fry for years?
Cardamom doesn't get the good press like cinnamon. It's overdue for a revival IMO.
Absolutely. I made brown butter cinnamon buns the other day and added in some ground cardamom and black pepper, they turned out really well!
And I try to make this ice cream which uses both green and black cardamom at least once each summer. The only problem with the recipe is that now I know how easy it is to make caramel at home, which is a bit of a dangerous thing.
Pretty simple, I'm just not a huge fan of how purely sugary tasting cinnamon buns usually are. So I made apple butter and in the last 5 minutes of a 2 hour apple reduction I added a couple tablespoons of cardamom, a few of cinnamon, a tablespoon of brown sugar, and a decent glug of vanilla extract. Spread it on my rolled dough, rolled up a log, pointlessly portioned it out, let them rise in the pan in my too-hot kitchen so they became a single unit, baked it and then enjoyed a few slices. It had a nice tart taste from the apple and cardamom, very enjoyable!
Atheraal on
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Every autumn, Mom would go to the orchard and get a few bushels of jonathon and jonagold apples.
We would make 2 soup pots worth of apple sauce and then pull out the 4 crockpots. Applesauce, spices, brown sugar, and apple cider would cook at minimum 24 hours. We would then actually can the mix (complete with boiling water bath method) and let the dozens of jars cool in the dining room.
That was mom's holiday presents to everybody. Teachers, family, neighbours, nurses at the office, at the hospital, etc. A jar of Apple Butter.
Eventually I might start trying to make my own. Maybe not quite at that full production level. It always tasted so amazing and spiced so good in the crockpot. but as it cooled the spices mellowed and it just turned too sweet.
Cardamom itself reminds me of the smell of Trix cereal. and specifically that old Trix yogurt that was out a few decades ago.
Basically, that sounds amazing and I might just give that a try. Thank you.
Eventually I might start trying to make my own. Maybe not quite at that full production level. It always tasted so amazing and spiced so good in the crockpot. but as it cooled the spices mellowed and it just turned too sweet.
You could reduce/omit the brown sugar and up the spices maybe? I know brown sugar is delicious, but I usually find cooked apples sweet enough when making apple crumble or pie etc. that I usually don't add extra sweetener to the mixture.
Grits goes with anything. They're super versatile. And not like that bullshit versatile you hear people say about tilapia. They're as versatile as rice, if not moreso.
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webguy20I spend too much time on the InternetRegistered Userregular
Smoked burgers tonight with smoked applewood bacon and sharp cheddar. Topped with some onions, tomato and lettuce on a brioche bun. They turned out perfect. Rich and smoky, juicy but not so much that it destroys the bun.
Smoked burgers tonight with smoked applewood bacon and sharp cheddar. Topped with some onions, tomato and lettuce on a brioche bun. They turned out perfect. Rich and smoky, juicy but not so much that it destroys the bun.
Summer is the time for smoked burgs.
This has inspired me. We were going to just do regular grilled burgs for when some friends are coming over tonight but I think I'll drag out the smoker and impress them
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webguy20I spend too much time on the InternetRegistered Userregular
Smoked burgers tonight with smoked applewood bacon and sharp cheddar. Topped with some onions, tomato and lettuce on a brioche bun. They turned out perfect. Rich and smoky, juicy but not so much that it destroys the bun.
Summer is the time for smoked burgs.
This has inspired me. We were going to just do regular grilled burgs for when some friends are coming over tonight but I think I'll drag out the smoker and impress them
My tip is to put a pat of butter on top of the burger when you put them on the smoker. It adds another level of flavor.
Tell me about the prep on those carrots and broccoli, because they look fantastic.
Carrots about 45 minutes roasting in the oven @400f, tossed with some olive oil and McCormick's steak seasoning, and the Broccoli was roasted for about 15-20, salt and pepper. Both hit with the broiler for a couple minutes to crisp them up right at the end.
Enjoy this small and blurry picture of the BBQ pulled pork sandwich I had for dinner tonight. BBQ Pulled pork, cheddar cheese, coleslaw and crispy onion bits. It was perfect. A two napkin meal.
I'm honestly impressed that you only needed two napkins.
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webguy20I spend too much time on the InternetRegistered Userregular
Enjoy this small and blurry picture of the BBQ pulled pork sandwich I had for dinner tonight. BBQ Pulled pork, cheddar cheese, coleslaw and crispy onion bits. It was perfect. A two napkin meal.
I'm honestly impressed that you only needed two napkins.
webguy20I spend too much time on the InternetRegistered Userregular
Barbacoa Tacos tonight from yesterdays smoked chuck roast. The tacos are cheese, barbacoa, Pico de gallo, guac and Adoboloco Island Wings Pineapple Hot Sauce.
I have a huge "roast" cut of venison that I want to do some sort of Barbacoa thing with, but I need to do it when a lot of people are going to be around, preferably for two meals
It was very good. But it was like the edge of spicy that i could do. We did it with a serrano pepper so maybe next time with something less hot. It also mentioned that you can cut it with coconut cream so maybe that. but yeah, the sauce is great. the vegan part was just using tofu instead of chicken but it's a curry, you can put whatever protein you want in it. Highly recommend.
Also the moment I threw the whole spices into the hot oil and it started popping I only panicked a little bit! which I take as an improvement!
Cooking thread, I've been making breakfast sandwiches on bagels for a bit now, but were out of good bagels. In a pinch I'm trying an English muffin, but have no idea what to replace the cream cheese with
Posts
Key lime pie or lemon bars would be another thing worth giving a shot though the citrus in those kind of hits you like a freight train so the sumac may not contribute much at all. It might be nice in baklava or ras malai or shortbread. I've not ever thought to use it in desserts before.
But in a single big piece because I couldn't be bothered making individual cookies.
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Democrats Abroad! || Vote From Abroad
It is customary at this point to sample the batter.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I did the same thing a couple days ago, but instead of cookies, cinnamon buns with cardamom apple butter filling
Had to chop it up to fit into bags
Please with the elaboration, thank you.
Democrats Abroad! || Vote From Abroad
Cardamom doesn't get the good press like cinnamon. It's overdue for a revival IMO.
And I try to make this ice cream which uses both green and black cardamom at least once each summer. The only problem with the recipe is that now I know how easy it is to make caramel at home, which is a bit of a dangerous thing.
Pretty simple, I'm just not a huge fan of how purely sugary tasting cinnamon buns usually are. So I made apple butter and in the last 5 minutes of a 2 hour apple reduction I added a couple tablespoons of cardamom, a few of cinnamon, a tablespoon of brown sugar, and a decent glug of vanilla extract. Spread it on my rolled dough, rolled up a log, pointlessly portioned it out, let them rise in the pan in my too-hot kitchen so they became a single unit, baked it and then enjoyed a few slices. It had a nice tart taste from the apple and cardamom, very enjoyable!
We would make 2 soup pots worth of apple sauce and then pull out the 4 crockpots. Applesauce, spices, brown sugar, and apple cider would cook at minimum 24 hours. We would then actually can the mix (complete with boiling water bath method) and let the dozens of jars cool in the dining room.
That was mom's holiday presents to everybody. Teachers, family, neighbours, nurses at the office, at the hospital, etc. A jar of Apple Butter.
Eventually I might start trying to make my own. Maybe not quite at that full production level. It always tasted so amazing and spiced so good in the crockpot. but as it cooled the spices mellowed and it just turned too sweet.
Cardamom itself reminds me of the smell of Trix cereal. and specifically that old Trix yogurt that was out a few decades ago.
Basically, that sounds amazing and I might just give that a try. Thank you.
Democrats Abroad! || Vote From Abroad
You could reduce/omit the brown sugar and up the spices maybe? I know brown sugar is delicious, but I usually find cooked apples sweet enough when making apple crumble or pie etc. that I usually don't add extra sweetener to the mixture.
As the kids would say
Bussin'
Exactly that's what I said.
Yes! They go great!
Summer is the time for smoked burgs.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
This has inspired me. We were going to just do regular grilled burgs for when some friends are coming over tonight but I think I'll drag out the smoker and impress them
My tip is to put a pat of butter on top of the burger when you put them on the smoker. It adds another level of flavor.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Today is mozzarella stuffed chicken breast wrapped in Applewood smoked bacon. Turned out amazing.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Carrots about 45 minutes roasting in the oven @400f, tossed with some olive oil and McCormick's steak seasoning, and the Broccoli was roasted for about 15-20, salt and pepper. Both hit with the broiler for a couple minutes to crisp them up right at the end.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I'm honestly impressed that you only needed two napkins.
I did have to go wash my face afterwards.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I have a huge "roast" cut of venison that I want to do some sort of Barbacoa thing with, but I need to do it when a lot of people are going to be around, preferably for two meals
https://www.veganricha.com/vegan-khada-masala-murg/
It was very good. But it was like the edge of spicy that i could do. We did it with a serrano pepper so maybe next time with something less hot. It also mentioned that you can cut it with coconut cream so maybe that. but yeah, the sauce is great. the vegan part was just using tofu instead of chicken but it's a curry, you can put whatever protein you want in it. Highly recommend.
Also the moment I threw the whole spices into the hot oil and it started popping I only panicked a little bit! which I take as an improvement!
Grilled up some pork chops, quite pleased with how they turned out.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981