Topic: chicken breast

[Peripatetic Phil]

OK, thanks Rich.  I have to confess, for years I avoided turmeric, knowing only that if you used it to colour rice it could impart an unpleasant earthy flavour.  It was only when I started following KD that I discovered that properly cooked turmeric is not an unpleasant flavour at all.  I keep meaning to put some turmeric root in a base (I have the roots) but have not yet got around to it ...

** Phil.

[loveitspicy]

This is probably a thread by itself to be honest - Turmeric
I use it all the time - its in the base, in powders, for marinating meat to give colour - its in our yellow rice.
There isn't an unpleasant taste mate - the rice is cooked with green cardamoms, cloves and cumin seeds and a level tsp. of turmeric in the water - the rice is a lovely yellow colour and has subtle flavours of the spices nothing harsh at all.

What are you doing with the roots?? have you tried drying them out completely then grinding into powder. If you grind the roots which aren't dried they have an oily stickiness to them which is a real pain to clean. I have used fresh roots for many other things out here in Thailand.

Phil turmeric has so many health benefits - which have been proven. Its great to have as an ingredient.


best, Rich

[Peripatetic Phil]

Turmeric has so many health benefits - which have been proven

And of particular interest to me is its role in inhibiting the onset of oesophageal cancer (I have Barrett's oesophagus, a precursor to oesophageal cancer with a 10% probability of progression).

** Phil.

[Peripatetic Phil]

What are you doing with the roots?? have you tried drying them out completely then grinding into powder. If you grind the roots which aren't dried they have an oily stickiness to them which is a real pain to clean. I have used fresh roots for many other things out here in Thailand.

No, I wasn't planning to grind them at all : I was going to cut them up and use them like fresh ginger (these are fresh roots, not dried ones).

** Phil.

[loveitspicy]

Phil ive used fresh turmeric in all sorts of things from sausages to curries - excellent to use and gives everything a lovely yellow
best, Rich