Alice Arndt’s Seasoning Savvy
On coconut:
Try coconut chips! In the
On dill:
Dill is one of those generous plants that that supply us with both seed and leaf as seasonings, but when a recipe calls for just plain “dill,” you can be quite sure it means the leaves. The feathery leaves are also called “dillweed”—a libelous label for a refined flavor.
On rose water:
Rose water is intended to put a dish over the top in elegance and refined sensuality. Many Indian and Middle Eastern desserts are finished with a half teaspoon of rose water, and sugar syrup is frequently scented with this culinary perfume. Rose water is a popular flavor for lokum, the candy also called Turkish delight. The classic Persian combination od rose water and saffron is so luscious that it’s almost embarrassing.
On marigold:
Don’t stint with marigold petals in rice dishes: a quarter cup of chopped petals for each cup of rice is generally not excessive [I had no idea].
You will also want to have a look at Arndt’s magnum opus, Culinary Biographies.
3 Comments:
Very interesting! I'm not quite sure about the marigolds though, and I haven't developed much of a taste for rosewater, but maybe I've picked bad places to try it. I do agree that to call dill leaves a weed is a form of libel.
You made my day, because I learnt a lot. Thanks! :)
Alice was my cousin and I miss her every day. I was looking up Seasoning Savvy's publishing info for a friend and ran across your blog, I'm glad to see her so appreciated here.
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