fav flav's for '01

Discussion in 'Professional Pastry Chefs' started by m brown, Jan 1, 2001.

  1. m brown

    m brown

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    all this talk of cardamon!
    what is your top 10 flavors, fragrances for the coming year?

    1. french almond extact
    2. cardamon
    3. caramels (lavender for spring!)
    4. combo coconut and cin, mace, ginger, meg and crushed pepper.
    5. chocolate, milk, bitter, extreme bitter and custardy white!
    6. roasted banana
    7. passion, key lime curds
    8. chamboard
    9. german gingerbread spice
    10. torrone
     
  2. momoreg

    momoreg

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    Persimmon
    Brazil nuts
    Buttermilk
    Different vanillas
    Milk chocolate with cinnamon

    I guess it depends on my mood.

    I'm with you on the crushed (black)pepper. It may be passe at this point, but I think it goes so well with many fruits.

    Also, I'm really into salt lately. Today I bought something called Roasted Oksang MIneral salt. Cheap 3 bucks in an Oriental market. Really unique, but I'm not sure how it would go with sweet stuff.
     
  3. isa

    isa

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    I think chocolate will always be a favourite. What is new is the way it's now being sold. Chocolate is now label by country of origin and percentage of cocoa it contains. Even cocoa powder is now sold just like coffee, according to the type of beans used and where they were grown.

    Momoreg is right salt is gaining in popularity. Think fleur de sel, sel fin etc. All things that were unknown to most until a few years ago.
     
  4. cape chef

    cape chef

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    Quince, Which is in the apple/pear family is wonderful made into preserves..Quince butter
    It is almost always cooked...When I cook quince it takes on a really nice pink color and gets very fragrent.try coring a quince and filling with butter and brown sugar and simply roasted with a little good vanilla ice cream.and you'll be a happy camper
    cc
     
  5. shroomgirl

    shroomgirl

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    Pomagranite...molasses/syrup
    sorghum
    Peppers....stillllllllll......
    Verbena
    I still am a big< tarragon, dillweed, basil> fan....using them in other applications than norm.
    Yep the salt and chocolate too
    I want to try more truffley things and more stinky cheeses.
     
  6. shroomgirl

    shroomgirl

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    M Brown bet that would make a great addition to raisin pumpernickle bread...hmm
     
  7. momoreg

    momoreg

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    mbrown, Where'd you get the black salt? That sounds pretty unusual. Let us know what you use it for.
     
  8. m brown

    m brown

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    momoreg, i just got some black salt. smells to high heaven of rotten eggs! maybe it will inhance the flavor of egg salad!

    also some fine fennel, lukner? fennel. smells wonderful.
    I make a cognac soaked raisin and fennel bread with it. also pecan fennel biscotti.
     
  9. mezzaluna

    mezzaluna

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    Mango
    ginger
    bittersweet chocolate
    Penzey's vanilla
    sage (good Dalmatian)
    freshly ground black pepper
    Did I mention mango?

    [This message has been edited by Mezzaluna (edited 01-09-2001).]