Berbere Spice - How to Make Berbere Spiced Chicken Breast
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Date: 2019-07-25
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Comments and reviews: 9
RIXRADvidz
as much as we love, even the boring parts, of Chef John, I have experienced several different spice blends that include all these and combinations and densities and mixes to adjust the flavors and yet I have not come to appreciate the combinations presented. I like my New Mexico Red Chili good and plain, because if you get the right variety, you need not enhance or alter the flavour. as stated, we do enjoy all the Food Wishes. sometimes the answer to your wish is ''No''. so you move on and go to the next excellent Food Wishes
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as much as we love, even the boring parts, of Chef John, I have experienced several different spice blends that include all these and combinations and densities and mixes to adjust the flavors and yet I have not come to appreciate the combinations presented. I like my New Mexico Red Chili good and plain, because if you get the right variety, you need not enhance or alter the flavour. as stated, we do enjoy all the Food Wishes. sometimes the answer to your wish is ''No''. so you move on and go to the next excellent Food Wishes
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AzraelThanatos
With the spice mix, don't assemble it in a bowl, but in the seal able container. You don't have to mix it after that beyond just shaking the container. saves a bit of time both in the mixing and in that it's fewer things to clean up. And as a side suggestion, try using the spice mix as the dry rub for the paper pork.
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With the spice mix, don't assemble it in a bowl, but in the seal able container. You don't have to mix it after that beyond just shaking the container. saves a bit of time both in the mixing and in that it's fewer things to clean up. And as a side suggestion, try using the spice mix as the dry rub for the paper pork.
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Dani Swartz
I have to say even though you are just putting spices into a bowl I still found this 7 minutes and 47 seconds to be so entertaining and the amount you make me laugh with the little jokes and puns makes even seasonings fun to watch you are my favorite person to watch on youtube when it comes to recipes and food
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I have to say even though you are just putting spices into a bowl I still found this 7 minutes and 47 seconds to be so entertaining and the amount you make me laugh with the little jokes and puns makes even seasonings fun to watch you are my favorite person to watch on youtube when it comes to recipes and food
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Arlyn Lichthardt
That's quite a concoction The closest to berbere I've come is harissa which is of N. African origin rather than the Horn of Africa. It's also more of a sauce or paste than an assembly of dry ingredients, but I'm guessing that the resulting heat is similar given its heavy chili/capsaicin component.
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That's quite a concoction The closest to berbere I've come is harissa which is of N. African origin rather than the Horn of Africa. It's also more of a sauce or paste than an assembly of dry ingredients, but I'm guessing that the resulting heat is similar given its heavy chili/capsaicin component.
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mtitro
I have a doubt concerning the ethiopian origin though. Considering the name of the spice, a link with the berbere tribe is highly probable, to my knowledge these people are only located in northern africa and not at all in Ethiopia. If anyone has more info about the origin of this feel free to share.
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I have a doubt concerning the ethiopian origin though. Considering the name of the spice, a link with the berbere tribe is highly probable, to my knowledge these people are only located in northern africa and not at all in Ethiopia. If anyone has more info about the origin of this feel free to share.
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Nonya Bizz
What could I use in place of coconut milk? I've tried to get over my dislike of coconut several times, because I know how good it is for you, and how much amazing food calls for it in some form, but I just despise the taste of it. Could I use whole milk instead? Half and half? Full cream?
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What could I use in place of coconut milk? I've tried to get over my dislike of coconut several times, because I know how good it is for you, and how much amazing food calls for it in some form, but I just despise the taste of it. Could I use whole milk instead? Half and half? Full cream?
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Tori G
That looks outstanding & promising I'm deff going to have to make this minus the cilantro and ginger (: you whip together some fantastic recipes I've yet to made any but they always look so yummy And the way you explain and show how to do everything is so helpful
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That looks outstanding & promising I'm deff going to have to make this minus the cilantro and ginger (: you whip together some fantastic recipes I've yet to made any but they always look so yummy And the way you explain and show how to do everything is so helpful
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Julia Rachel
Excellent video, John. I have a crap-ton (approximately) of berbere that I purchased in Portland, Oregon, because they didn't have a smaller container, and I've been thinking of things to do with it, aside from making doro wat. This is a great idea Thanks
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Excellent video, John. I have a crap-ton (approximately) of berbere that I purchased in Portland, Oregon, because they didn't have a smaller container, and I've been thinking of things to do with it, aside from making doro wat. This is a great idea Thanks
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Shadespeare
Ooh, thanks for this I love spice mix recipes, and they make such wonderful DIY gifts to my poor unsuspecting friends, too. :)BTW, I've never seen such pale cardamom, and that paprika powder seems very. yellow? This sounds amazingly delicious regardless.
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Ooh, thanks for this I love spice mix recipes, and they make such wonderful DIY gifts to my poor unsuspecting friends, too. :)BTW, I've never seen such pale cardamom, and that paprika powder seems very. yellow? This sounds amazingly delicious regardless.
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