To fuck or to cook?

[ltl/fb]

Is there any flavor that is reminiscent of some kind of flower or flowers in general that I am unable to think of?

[Hank Chinaski]

Originally Posted by ltl/fb

Is there any flavor that is reminiscent of some kind of flower or flowers in general that I am unable to think of?

Dunno. Most people on lawtalkers get nauseous thinking about flower.

[ltl/fb]

Originally Posted by Hank Chinaski

Dunno. Most people on lawtalkers get nauseous thinking about flower.

He might smell good, though.

In any event, I meant the ones that come from green plants that grow in dirt, not the guy on the board. I don't want anything that smells like a person or a male cologne.

[J. Fred Muggs]

Originally Posted by ltl/fb

He might smell good, though.

In any event, I meant the ones that come from green plants that grow in dirt, not the guy on the board. I don't want anything that smells like a person or a male cologne.

Are you asking if there are edible flowers? Yes
If there flower-like flavors? Rose water is used in cooking
Or if there are non-flower flavors that remind people of flowers?

[Adder]

Originally Posted by J. Fred Muggs

Are you asking if there are edible flowers? Yes
If there flower-like flavors? Rose water is used in cooking
Or if there are non-flower flavors that remind people of flowers?

Also lavender.

[ltl/fb]

Originally Posted by J. Fred Muggs

Are you asking if there are edible flowers? Yes
If there flower-like flavors? Rose water is used in cooking
Or if there are non-flower flavors that remind people of flowers?

I was not asking about edible flowers, but the others work as possibly clearer statements. Rose water I hadn't thought of despite having some rose petals (dried) among my herbs and spices for god knows what.

[ltl/fb]

Originally Posted by Adder

Also lavender.

Is lavender good or just intellectually interesting?

[Adder]

Originally Posted by ltl/fb

Is lavender good or just intellectually interesting?

I've never used it, but just know that it can be used.

[Sparklehorse]

Originally Posted by ltl/fb

Is lavender good or just intellectually interesting?

Lavender is like saffron, rosemary or sage in that the flavor/aroma is strong and distinct and can be unpleasant if overdone. I really like herbes de Provence which usually has some lavender in it. I also really liked lavender as a flavoring for chevre but thought its perfuminess was off-putting when I recently tried some roasted nuts flavored with it.

[Adder]

Originally Posted by Sparklehorse

Lavender is like saffron, rosemary or sage in that the flavor/aroma is strong and distinct and can be unpleasant if overdone. I really like herbes de Provence which usually has some lavender in it. I also really liked lavender as a flavoring for chevre but thought its perfuminess was off-putting when I recently tried some roasted nuts flavored with it.

Speaking of flowers, saffron is the pistil of a flower too.

Personally, I've never experience too much rosemary or sage, as I quite enjoy them, but I've heard others express that sentiment too.

[taxwonk]

Originally Posted by Sparklehorse

Lavender is like saffron, rosemary or sage in that the flavor/aroma is strong and distinct and can be unpleasant if overdone. I really like herbes de Provence which usually has some lavender in it. I also really liked lavender as a flavoring for chevre but thought its perfuminess was off-putting when I recently tried some roasted nuts flavored with it.

Saffron is anything but strong. It's flavor is subtle and layered. It tastes like sunshine.

[Hank Chinaski]

Originally Posted by taxwonk

Saffron is anything but strong. It's flavor is subtle and layered. It tastes like sunshine.

translation: I have always cooked with dried saffron.

[Not Bob]

Originally Posted by Hank Chinaski

translation: I have always cooked with dried saffron.

Quite rightly.

Ahem. Carry on, cooks.

[Sidd Finch]

Originally Posted by taxwonk

Saffron is anything but strong. It's flavor is subtle and layered. It tastes like sunshine.

Saffron is "strong" in the sense that a very small amount goes a long way. I use it in, among other things, the rice-based stuffing I make every Thanksgiving. A pinch is plenty for a fairly huge amount of stuffing.

Rose water can be good, but should be used extremely sparingly or whatever you make will taste like a cheap stripper.

[sebastian_dangerfield]

Originally Posted by Not Bob

Quite rightly.

Ahem. Carry on, cooks.

You bastard. Now I have, "Way down, below the ocean, where I wanna be, she may be" in my head.

Just because, Dylan mic-dropping Donovan.