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Originally Posted by Sage
That sounds like a really wierd recipie...
Are you sure it's the cinnamon that gives it a wierd smell? Was the cinnamon fresh? Did you burn anything/ spill anything on the burner? There really isn't a taste subsitute for cinnamon... my suggestion would be making it again, only with fresh ground cinnamon and seeing how that goes
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Most of my recipes
are weird, i love experimenting. i'm positive it's the Cinnamon, cinnamon has a very distinctive smell. The Cinnamon came from a bottle, very unfresh. I'm fairly certain I didn't burn anything and positive that I didn't spill anything. I wasn't looking for a substitute ingredient, I was looking for an additional ingredient that would nullify the smell of the cinnamon.
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Originally Posted by maleficent
I love the smell of cinnamon so ican't imagine it ever smelling repulsive, but Iwonder if the acidity of the lemon juice is causing a strange reaction...
I love cinnamon in savory dishes- it gives it just a nice 'warmth' to them...
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That warmth is what I was looking for. See, the smell isn't so bad in itself, for me it's simply that i don't expect a dish to smell so strongly of cinnamon. I associate cinnamon most strongly with tea, b/c I put cinnamon in my tea, so when I'm smelling it in my dish, it's very offputting. It's like seeing a dog walk on two feet, nothing is really wrong with it, it just messes with my mind a bit.
I hadn't thought about hwo the ingredients are acting together like how you and little_tippler said...I might have to experiment with this somehow because the smell did seem especially strong for the amount of cinnamon I put into it, I'm going to look into that.
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Originally Posted by Ratbastid
You haven't said much about what you do with those ingredients. Could it be that you're burning the cinnamon? Burnt cinnamon doesn't smell very nice.
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Well I just through everything in a big ol pot and let it stew at medium heat for about twenty minutes with occasional stirring. I dunno if that burnt the cinnamon or not, I may try adding the cinnamon in later after most of hte cooking is done. another excuse to cook
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Originally Posted by Maleficent
If you wanted a substitution.. saffron is generally used more for color than taste... tumeric probably has a better taste for the same color... Cilantro has a very very different taste than cinnamon - you're going from warmth to cilantro being very green and fresh...
the only other substition i could think of would be cumin-- it's got the warmth of cinnamon but it's smokier... and it would go well with the peppers
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I guess I wasn't being to clear, I want to add something to the dish I currently have that would provide smell without taste to hopefully mask the cinnamon. You know how if you put too much salt in something you can add lemon to hide it? I'm looking for something like that. Although cumin is an interesting idea...I usually only use cumin when I have onions, I'd like to see how it does by itself.