F*O*A*D wrote:
On 3/27/14, 7:42 PM, Boating All Out wrote:
In article ,
says...

On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim
wrote:

Same here with the sweet potatoes but my wife likes them.
She is not much on spices tho.

Bake and put some salted butter on them. Yum.
Candy them with brown sugar and orange juice. Yumyum.


We bake them and put a tiny pat of butter and a bit of salt on them,
probably because we like the taste of sweet potatoes and don't see a need
to camo that taste in a bunch of peppery spices that leave you tasting
the spices, but not the underlying ingredient.

If I cook a steak, it's the steak I want to taste, not some recipe of
ingredients that hide the fact that it is a steak, and not a melange of
fiery spices. I might use a dab of steak sauce or ketchup, maybe.

We have a friend from India who says that many highly spiced foods are
prepared that way in his part of the world because the underlying product
on which the spices are placed are not that fresh, and the spiciness
helps hide that fact. That shouldn't be a problem in this country.

I know in Europe many sauces were developed to hide the poor quality of
beef, poultry, fish, et cetera, but that was in the days before reliable refrigeration.


Steak sauce? Ewwwwwwww. You have to like sweet potatoes first. Plain
sweet potatoes are healthy, and boring. Put in to a stir fry, etc. good
addition.

On 3/27/14, 6:56 PM, F*O*A*D wrote:
On 3/27/14, 9:35 PM, Califbill wrote:
F*O*A*D wrote:
On 3/27/14, 7:42 PM, Boating All Out wrote:
In article ,
says...

On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim
wrote:

Same here with the sweet potatoes but my wife likes them.
She is not much on spices tho.

Bake and put some salted butter on them. Yum.
Candy them with brown sugar and orange juice. Yumyum.


We bake them and put a tiny pat of butter and a bit of salt on them,
probably because we like the taste of sweet potatoes and don't see a
need
to camo that taste in a bunch of peppery spices that leave you tasting
the spices, but not the underlying ingredient.

If I cook a steak, it's the steak I want to taste, not some recipe of
ingredients that hide the fact that it is a steak, and not a melange of
fiery spices. I might use a dab of steak sauce or ketchup, maybe.

We have a friend from India who says that many highly spiced foods are
prepared that way in his part of the world because the underlying
product
on which the spices are placed are not that fresh, and the spiciness
helps hide that fact. That shouldn't be a problem in this country.

I know in Europe many sauces were developed to hide the poor quality of
beef, poultry, fish, et cetera, but that was in the days before
reliable refrigeration.


Steak sauce? Ewwwwwwww. You have to like sweet potatoes first. Plain
sweet potatoes are healthy, and boring. Put in to a stir fry, etc. good
addition.



Sometimes, I stated, I use a dab of steak sauce.

We do like sweet potatoes, baked, and don't feel the need for them to be
spiced up with heat.

I've had barbecue dishes at friends' parties and left most of the main
meat course on my plate because I thought it was too spiced up, too hot,
and I couldn't really taste what I was eating. It's probably the "heat"
I dislike more than spices generally. The meatballs I make (baked) have
plenty of seasonings/spices in them, but the only heat they get is from
the oven. They include Parmesan, panko or italian bread crumbs, onion,
garlic, oregano, salt, pepper, basil, and whatever they pick up from the
spaghetti sauce.

Different tastes.

One of the moms down the street from our house where I grew up was an
immigrant from Italy, and a very traditional Italian mama and cook.
Fabulous woman, with five kids. I ate there a lot because the mom liked
me, and I ate whatever she put in front of me. Her kids were "fussy"
eaters, but I was not. But they all liked really hot Italian peppers on
everything, and I did not, so I always got a plate without peppers that
weren't cooked into her sauces. But everyone else piled 'em on and even
ate the peppers as snacks. Too hot for me.

We had a Greek mom down the street, too, another first-rate cook.



I grew up on Mexican, mid-west and Chinese food. Love hot spicy, food.

On Thursday, March 27, 2014 1:05:44 PM UTC-4, John H. wrote:
On Thu, 27 Mar 2014 03:49:29 -0400, wrote:



On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim

wrote:



On Wednesday, March 26, 2014 2:11:29 PM UTC-7, John H. wrote:

This is a good way to fix sweet potatoes. The recipe is also good without the brown sugar.







Cajun Baked Sweet Potato



1 tablespoon paprika



2 teaspoon brown sugar



1/2 teaspoon black pepper



1/2 teaspoon onion powder



1/2 teaspoon thyme



1/2 teaspoon rosemary



1/2 teaspoon garlic powder



1/4 teaspoon cayenne pepper



1 large sweet potato



1 tablespoon olive oil



Preheat oven to 375 degrees. Combine the paprika, brown sugar, black pepper, onion powder, thyme,



rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise; rub the



halves with olive oil, and then spread the seasoning mix over the open half of each potato. (I use a



butter knife.)



Bake for 45minutes or until the sweet potato is tender.



[Note: Simply multiply the recipe for more than one potato.]



Supposedly my wife makes a great sweet potato dish, but unfortunately N can't eat them. Don't know why but I never aquired a taste for them..



Same here with the sweet potatoes but my wife likes them.

She is not much on spices tho.



BTW that spice mix is basically Emeril's Essence.with a shot of sugar.

I do end up making my own tho without the cayenne so my wife will eat

it.



I use that as a rub on a Boston butt (pork roast)

Put it in an open oven pan and cook it for a couple hours at 325 until

it gets a nice bark on it, then pour several ounces of bourbon and a

squirt of water in the pan, cover it with heavy duty foil and cook it

at 275 for another couple hours or more.



You end up with a spicy pork roast that you can "fork pull" for great

BBQ. The bourbon adds flavor and the alcohol tends to break down the

meat a bit so it pulls better. BBQ sauce is optional at that point



The same trick works for ribs but you only have to cook them a couple

hours. I usually throw them on the grill with wood chips for a few

minutes after braising them to get some smoke on them and sear the

meat a bit. The bones will just fall out.



Well??? Where's that recipe for your own? I need a good recipe.



I have put the cayenne in, but wife wouldn't eat it. She scraped it off. Now the cayenne stays in

the drawer.

You trying to kill her? Geesh....

On Thursday, March 27, 2014 4:41:28 PM UTC-4, wrote:
On Thu, 27 Mar 2014 13:05:44 -0400, Poquito Loco

wrote:





Well??? Where's that recipe for your own? I need a good recipe.



The rub is

3 parts paprika (some like more)

6 parts black pepper6 parts garlic powder

3 parts onion powder

4 parts salt

3 parts oregano

2 parts thyme



on the ribs I also throw in some McCormack grill mates BBQ powder and

a bunch of brown sugar. (about as much as the rub)

" part " = Teaspoon, Tablespoon??? Thank you, looks like a nice rub.

On 3/27/14, 9:57 PM, wrote:
On Thursday, March 27, 2014 4:41:28 PM UTC-4, wrote:
On Thu, 27 Mar 2014 13:05:44 -0400, Poquito Loco

wrote:





Well??? Where's that recipe for your own? I need a good recipe.



The rub is

3 parts paprika (some like more)

6 parts black pepper6 parts garlic powder

3 parts onion powder

4 parts salt

3 parts oregano

2 parts thyme



on the ribs I also throw in some McCormack grill mates BBQ powder and

a bunch of brown sugar. (about as much as the rub)

" part " = Teaspoon, Tablespoon??? Thank you, looks like a nice rub.

parts is parts.

teaspoon, tablespoon, 50 gallon drum. just use number of those.

On Thu, 27 Mar 2014 20:00:03 -0400, F*O*A*D wrote:

On 3/27/14, 7:42 PM, Boating All Out wrote:
In article ,
says...

On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim
wrote:

Same here with the sweet potatoes but my wife likes them.
She is not much on spices tho.

Bake and put some salted butter on them. Yum.
Candy them with brown sugar and orange juice. Yumyum.


We bake them and put a tiny pat of butter and a bit of salt on them,
probably because we like the taste of sweet potatoes and don't see a
need to camo that taste in a bunch of peppery spices that leave you
tasting the spices, but not the underlying ingredient.

Many of us just aren't wild about the taste, so we enhance it. Lots of folks do that with rockfish
also.


If I cook a steak, it's the steak I want to taste, not some recipe of
ingredients that hide the fact that it is a steak, and not a melange of
fiery spices. I might use a dab of steak sauce or ketchup, maybe.

Steak and sweet potatoes are treated differently by most folks.


We have a friend from India who says that many highly spiced foods are
prepared that way in his part of the world because the underlying
product on which the spices are placed are not that fresh, and the
spiciness helps hide that fact. That shouldn't be a problem in this country.

On the other hand, a visit to an Indian restaurant can provide some fine dining - even with all the
spices on the fresh food.

I know in Europe many sauces were developed to hide the poor quality of
beef, poultry, fish, et cetera, but that was in the days before reliable
refrigeration.

But the Europeans still use spices on most of their foods. Maybe because a good use of spices makes
the dish taste better?

On 3/27/2014 9:56 PM, F*O*A*D wrote:
On 3/27/14, 9:35 PM, Califbill wrote:
F*O*A*D wrote:
On 3/27/14, 7:42 PM, Boating All Out wrote:
In article ,
says...

On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim
wrote:

Same here with the sweet potatoes but my wife likes them.
She is not much on spices tho.

Bake and put some salted butter on them. Yum.
Candy them with brown sugar and orange juice. Yumyum.


We bake them and put a tiny pat of butter and a bit of salt on them,
probably because we like the taste of sweet potatoes and don't see a
need
to camo that taste in a bunch of peppery spices that leave you tasting
the spices, but not the underlying ingredient.

If I cook a steak, it's the steak I want to taste, not some recipe of
ingredients that hide the fact that it is a steak, and not a melange of
fiery spices. I might use a dab of steak sauce or ketchup, maybe.

We have a friend from India who says that many highly spiced foods are
prepared that way in his part of the world because the underlying
product
on which the spices are placed are not that fresh, and the spiciness
helps hide that fact. That shouldn't be a problem in this country.

I know in Europe many sauces were developed to hide the poor quality of
beef, poultry, fish, et cetera, but that was in the days before
reliable refrigeration.


Steak sauce? Ewwwwwwww. You have to like sweet potatoes first. Plain
sweet potatoes are healthy, and boring. Put in to a stir fry, etc. good
addition.



Sometimes, I stated, I use a dab of steak sauce.

We do like sweet potatoes, baked, and don't feel the need for them to be
spiced up with heat.

I've had barbecue dishes at friends' parties and left most of the main
meat course on my plate because I thought it was too spiced up, too hot,
and I couldn't really taste what I was eating. It's probably the "heat"
I dislike more than spices generally. The meatballs I make (baked) have
plenty of seasonings/spices in them, but the only heat they get is from
the oven. They include Parmesan, panko or italian bread crumbs, onion,
garlic, oregano, salt, pepper, basil, and whatever they pick up from the
spaghetti sauce.

Different tastes.

One of the moms down the street from our house where I grew up was an
immigrant from Italy, and a very traditional Italian mama and cook.
Fabulous woman, with five kids. I ate there a lot because the mom liked
me, and I ate whatever she put in front of me. Her kids were "fussy"
eaters, but I was not. But they all liked really hot Italian peppers on
everything, and I did not, so I always got a plate without peppers that
weren't cooked into her sauces. But everyone else piled 'em on and even
ate the peppers as snacks. Too hot for me.

We had a Greek mom down the street, too, another first-rate cook.



FACINATING!