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Anita Bellefeuille wrote:Basil and thyme both go very well with corn with butter and salt. I usually add Basil to any corn dishes (corn chowder, cornbread, corn on the cob, etc) I think the thyme would add another dimension of flavor.
Yeardly Arthur wrote:The only problem I see is that this wasn't done intentionally, an error that can be rectified henceforth.
I'd probably add an equal measure of oregano or marjoram, and maybe a little sage or lemon balm, but that's just me.
Anne Miller wrote:In my opinion basil and thyme go well together especially fo0r Italian foods.
Carla Burke wrote:Ummm... oops. So, John and I are curious about the ratio you ended up with? If it's significantly heavier on basil than thyme, it will be easier to work with. But a 1:1 will be... interesting. Thyme is a much stronger herb and will likely overpower the basil, so you might not struggle to much, if you lean into the thyme.
The next question, of course, is how much of this accidental blend are we talking about? A cup full is one thing - a quart or two is something else, entirely. With a small amount, it would be easy enough to add other herbs. One thought I had is roast beast of almost any sort, if you add things like rosemary, garlic, onions, and lemon to round out the flavors.
Susan Mené wrote:
marie-helene kutek wrote:saluti tutti
Moments of hot pepper madness or is it folly?
The mention of candy reminded me of misspent middle age
A friend with asian antecedents used to consume at least 6 chili peppers, every day.
One day, chewing the cud, I came across chocolate covered plums, and before I or we could help ourselves,
we made some chocolate covered chilis. A treat nor for the faint hearted though a wonderful marriage of sensations.
By the by, I also make a delicious hot cocoa drink with boiling water, lots of ground spices and grains, maybe a nut or two and chili of course.
It s a wonderful winter pick me up,
Mark Land, hello, mentioned chili and medicinal properties.
I have red green and yellow chilis so I have prepared traffic light tinctures.
Sliced chilis in attractive glass jars in traffic light colours
I added some turmeric root to the yellow chili.
The idea is that I can add drops of tincture to food preparation, oil, herbal teas etc as it is allegedly a boon to one s blood system and a pain
reliever.
I believe one can acquire a chili salve which can be used like tiger balm. Or you can make some up yourself and live with the consequences.
Yes, I do like chili.
https://www.chilipeppermadness.com/recipes/chili-crisp/ a link someone kindly put up on a forum recently, I m in the middle of studying it
at the moment.
Thank you for the link.
We had 9mm of rain yesterday on seriously parched soil. Better than nothing and more big heat forecast.
I have lived in the tropics so maybe I make an effort to adapt but it is harder for the local flora and fauna to handle climate madness.
Good thoughts to those experiencing harsh realities.
off to make nocturnal sauerkraut, it s dark outside,
Blessings
MH
You've given me an idea; I'm thinking of steeping some in warm milk, and then making hot chocolate with the milk. Or even just adding a sweetener (honey, maple syrup). I rarely drink milk, but this hot pepper/hot drink concept may be a delicious way to use up late-season scotch bonnets or jalapenos.
Susan Mené wrote:Interesting.
I have seen zero grasshoppers this year and did not even think of it until I saw this thread. Maybe our Long Island grasshoppers decided there was better "eats" elsewhere
I do hear the harmless katydids at night.
marie-helene kutek wrote:saluti tutti
Moments of hot pepper madness or is it folly?
The mention of candy reminded me of misspent middle age
A friend with asian antecedents used to consume at least 6 chili peppers, every day.
One day, chewing the cud, I came across chocolate covered plums, and before I or we could help ourselves,
we made some chocolate covered chilis. A treat nor for the faint hearted though a wonderful marriage of sensations.
By the by, I also make a delicious hot cocoa drink with boiling water, lots of ground spices and grains, maybe a nut or two and chili of course.
It s a wonderful winter pick me up,
Mark Land, hello, mentioned chili and medicinal properties.
I have red green and yellow chilis so I have prepared traffic light tinctures.
Sliced chilis in attractive glass jars in traffic light colours
I added some turmeric root to the yellow chili.
The idea is that I can add drops of tincture to food preparation, oil, herbal teas etc as it is allegedly a boon to one s blood system and a pain
reliever.
I believe one can acquire a chili salve which can be used like tiger balm. Or you can make some up yourself and live with the consequences.
Yes, I do like chili.
https://www.chilipeppermadness.com/recipes/chili-crisp/ a link someone kindly put up on a forum recently, I m in the middle of studying it
at the moment.
Thank you for the link.
We had 9mm of rain yesterday on seriously parched soil. Better than nothing and more big heat forecast.
I have lived in the tropics so maybe I make an effort to adapt but it is harder for the local flora and fauna to handle climate madness.
Good thoughts to those experiencing harsh realities.
off to make nocturnal sauerkraut, it s dark outside,
Blessings
MH
