Mike Filigenzi wrote:Looks awfully tasty to ignore. I hope you'll post the recipe that involves this with the shrimp and such as that sounds great as well.
Christina Georgina wrote:Jenise,
I am curious to understand how you think about using cinnamon in savory dishes. I look at 1 T and think "yikes, that's a lot" . I always use less that the recipe calls for especially when the cooking time is short but I haven't got the feel for fine tuning the balance when cooking savory with cinnamon.
The LanChi is an inspired adaptation. I've been trying out different harissa recipes the last several months and can see how it would work. Have not found THE one yet but trying to get closer to the LanChi texture will be my next trial run. Have been disappointed with ancho chile as the base as well. Disappointed in my green harissa trial also....just anemic is the only way to describe them. Need to amp the heat and complexity
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