Quote:
Originally Posted by pmcgrady
Himo Togarashi look like cayenne only skinnier and longer (my first year growing it).
I picked one off the plant and took a bite and thought nice flavor, no heat... But then I dried some and would say they are mild to medium. I broke up some to put in food processor and made the mistake of rubbing my eye... Doh! The plants are attractive and prolific.
Yes I make my own "fresh garlic salt", I run a whole head of garlic thru a food processor then add 1 cup of course sea salt to processor, mix it all up then put it on a cookie sheet lined with parchment paper. Then put in oven on lowest setting (mine goes to 170 degrees) bake till dry. It comes out like a sheet of peanut brittle. It takes on the color of the garlic, purple, pink etc. You will never buy garlic salt again after you have tasted this.
Apparently the Japanese use 7 spice on a lot of things, noodles, chicken even popcorn.
It's just now becoming popular here, McCormick spice is starting to sell it
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A lot of recipes call for dried seaweed, but there is not much of it around here.
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