Let's Spice It Up

[George]

Found what I was looking for. American Cookery, 1796, by Amelia Simmons:

To alamode a round of Beef.

To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours after stuff it with the following: one and half pound beef, one pound salt pork, two pound grated bread, chop all fine and rub in half pound butter, salt, pepper and cayenne, summer savory, thyme; lay it on scewers in a large pot, over 3 pints hot water (which it must occasionally be supplied with,) the steam of which in 4 or 5 hours will render the round tender if over a moderate fire; when tender, take away the gravy and thicken with flour and butter, and boil, brown the round with butter and flour, adding ketchup and wine to your taste.

Spence

 

[coloradoclyde]

Elihu Yale?

https://books.google.com/books?id=...AEwAQ#v=onepage&q=Elihu Yale capsicum&f=false

 

[Alden]

Nutmeg seems to be a pretty common second-tier staple cited. Isn't it sprinkled on whipped cream or something?

I don't have any and can't place it offhand -- how and on what do you use it afield!? Maybe I can sample some at a Starbucks...

 

[George]

Nutmeg is used mostly in sweet foods these days, eggnog, sweet rolls and the like, but it was used on meats and other savory dishes in the day. I carry a whole nutmeg and a little grater and season my roasted meat with it.



There are other differences in the way we use seasonings. Caraway, for instance, is used in dark breads, cabbage dishes and other savory foods, now, but was used in sweet foods such as cookies in earlier times. I've tried that, and it's very good.

Spence

 

[coloradoclyde]

I think we take spices for granted today....

After all Columbus wasn't on his way to India for a load of cheap guns, when he found America

Christopher Columbus took native chilies, including hot and sweet peppers, back to Spain. A crewman wrote, “In those islands there are also bushes like rose bushes, which make fruit as long as cinnamon, full of small grains as biting as (Asian) pepper; those Caribs and the Indians eat that fruit like we eat apples.” By 1569, over 20 varieties of pepper had been adapted to the Spanish climate. Today, chilies are found in all cultures of the world. Paprika, a Hungarian staple, is an example of this adaptation.

 

[omarick1948]

A little later, but have you ever notice the vinegar bottles in old cowboy and vintage photographs. This was a staple to add some flavor and zest to bland or even bad tasting foods in the early and late 19th century. ___ Seems likely the idea for this food seasoning had to come from somewhere!

Rick

 

[omarick1948]

Here is something that is great to spark up flavor in about any bland food! ... I carry some in a small bottle for my camp cooking.

Peppers and vinegar all in one! Anyone here tried this? Thick like Ketchup and a bit sweet.

Rick

 

[Claude Mathis]

Sriracha is a staple at our house and in camp. :thumbsup:

 

[coloradoclyde]

I tried Sriracha once.... it tasted so salty that I couldn't eat it....maybe it was a bad bottle :idunno: threw a full bottle away.

Tabasco and Chulula are staples in the fridge and pantry :grin:

 

[Alden]

Are you seriously asking if anyone in America has tried Sriracha Sauce? It's so common it's too hip to be cool anymore! I think they have a Sriracha-Burger at McDonalds... That's the authentic maker's you have a picture of I know too.

I can say I have managed to avoid it as far as I know but let me tell you, it ain't been easy!

 

[Woods Dweller]

:hatsoff: I tip my hat to you gents [and my wife] that can eat that stuff. It's like that Chines mustard 1 drop and "it takes your breath away....." [from the 80's song]

 

[Loyalist Dave]

I like all three...Sriracha though recently is for some reason the one that I can tolerate the most of...otherwise I get the hiccups...

LD

 

[Black Hand]

I like them all, though Dave's Insanity Sauce is my favorite. Takes just a couple of drops to "heat" up an entire batch of fresh salsa or chili.

 

[Alden]

I went to a Chinese fast food place and a Subway today. The first had that same Sriracha Sauce out on the condiments counter next to packets of soy sauce, mustard, and duck sauce. The latter has "Creamy Sriracha" sauce as one of their topping choices with the mustard, ketchup, mayo, oil & vinegar...

 

[omarick1948]

The main thing I like about Sriracha is that what you put it on doesn't have to be so hot, that the food taste is covered up with burning heat. Use just a little to spice things up a little or use a lot and call the fire department!

This isn't one of those crazy Habanero or Ghost pepper "Macho" sauces, but can please the most gentle pallet.

 

[Alden]

I'd like to believe you Horner, I really would, but... Hold me, I'm s-c-a-r-e-d!

 

[Claude Mathis]

The main thing I like about Sriracha is that what you put it on doesn't have to be so hot, that the food taste is covered up with burning heat. Use just a little to spice things up a little or use a lot and call the fire department!

This isn't one of those crazy Habanero or Ghost pepper "Macho" sauces, but can please the most gentle pallet.

Very well said. :thumbsup:

We still keep Tabasco, Pico Pica and Cholula handy when we need those flavors.

 

[Harold1950]

Sriracha is used on just about everything I eat and cook. Noodles and rice really have more flavor is a little Sriracha sauce is put in the water. :stir: I put it on hotdogs, really adds to the taste. Not hot if you use a small amount but I use enough to add a little spice to the food. Don't look/try the other hot sauces anymore, the Sriracha sauce has what my taste buds were looking for. :hatsoff: :thumbsup: When the factory was getting problems from the local townsfolks because the air was too "spicy" to breathe and their eyes burned during the manufacturing process, they talked about moving the plant so I ran to the store and bought 6 or 7 bottles so I've got a two+ year supply on hand.

 

[Blizzard of '93]

"will enable them to cure any disease"!!!! :hmm:

as in the original alka-seltzer commercial "thatsa somea spicy meatball"!!! :haha: