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The Food Network

Alex

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Sir Didier Drogba;3821091 said:
Yeah I use marjoram for a lot of things, I find it different from oregano, though I find the difference hard to describe - it seems to me to have more of an aniseed/fennel kind of taste which I find works better in creamier/dairy based sauces than oregano. Generally I think of oregano as more for Mediterranean/southern european cooking and marjoram for creamier northern european flavours, though I guess in reality they both originate from the same place. I have seen Polish people cook with marjoram more much for frequently, but that might just be for reasons of price/availability.

Sometimes I add the flour before the liquids, but I find that poses risks too, if you let the flour burn at this stage it can have a very negative impact on the flavour. Also, if I am experimenting, I sometimes dont know the degree to which I need to further thicken something until everything is in there and I can see the consistency. I have used your trick to avoiding lumps, though I tend just to mix the flour with water or soda water to form a paste, rather than with oil, but in this instance I prevented it by sprinkling the flour in very lightly and gradually whilst stirring.

I agree with what you said about sour cream sauces not needing much flour, I could easily have not added any but I wanted this to be very thick because it was as much a topping as a sauce. And I've also used a similar approach for making gravies for white meats, though when I am making gravy for red meats (even mushroom based gravy) I use a completely different method. For gravies I think I would always add the flour before the liquid because it really needs to finish up silky smooth, the 'after' approach is just for the most heavily reduced sauces or for stews.

The night before I made a whole bunch of Tex Mex stuff, and I used marjoram in my taco-beef too, thus defeating my 'nordic cooking' premise :p

All makes sense. Marjoram is slightly more aniseed-y than oregano, but if I'm really after that flavour in a sauce I'd use tarragon. It's quite aniseedy I think, and works really well on most sauces and gravies.

Marjoram in tex mex is just weird to me.

I'm guessing it's used in Poland quite a bit because of the price. It's cheap compared to most herbs, that's why it's often used as filler in mixed herb mixers.
 

Alex

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Sir Didier Drogba;3821094 said:
I notice from your other post that you soften the garlic and onions at the same time? I always like a degree of separation, either I will get the garlic going in the oil for a bit before adding the onions, or I will soften the onions first and then add the garlic. Also, I dont tend to mince garlic particularly fine, I tend to cut it into either thin slices or chunks, because I dont want it to dissolve completely.
I don't do it together, just put it together as I know everyone does it their own way.

I actually add garlic to cold oil and bring it up to heat with the oil - a chef once told me that infuses the flavour better. Onion I don't put in until the pan is up to heat. I mince garlic with a mincer. I like it to dissolve fully generally. Though don't dishes I like caramelised garlic throughout, and for those of cut coarser, and fry a little more before adding the onion.
 

Tom

That Nice Guy
Yeah a cook (he said he was a cook. We were both hammered so God knows actually) gave me shit loads of tips for cooking and one was to be careful when using garic. Allow it mix and disolve with cold or slightly warming oil so you don't burn it and lose the flavour. Never gone wrong so far.
 

Alex

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ShiftyPowers;3839366 said:
I enjoy watching Kitchen Nightmares.
I liked the old British version. The American one is ok, but I find it a little over the top and dramatized. I still don't mind it though. I also don't mind Bar Rescue - but find it a little frustrating like the American Kitchen Nightmares.
 

Alex

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Mandieta6;3839378 said:
I can watch any Ramsey show, honestly.
I don't like Hell's Kitchen or whatever it was called. It was crap. I'd like to get into American MasterChef, as I like MasterChef Australia and like Ramsay
 

Sir Didier Drogba

Head Official
I enjoy watching:

Rick Stein in various countries
Early Marco Pierre White
Keith Floyd
Small doses of Anthony Bourdain

Not interested in competitive/reality based shows though.
 

yoyo913

Team Captain
Sir Didier Drogba;3839620 said:
I enjoy watching:

Rick Stein in various countries
Early Marco Pierre White
Keith Floyd
Small doses of Anthony Bourdain

Not interested in competitive/reality based shows though.


Do you have Netflix?
 


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