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Dept. of Unfortunate Announcements

Well, This is Not What I Had Planned at All

I have now concluded to my unhappy satisfaction, that I am, for the foreseeable future, Off Cinnamon.

Given the huge place cinnamon has played in our menus, this involves a sea change in the way I approach non-savory recipes. It also requires that I give away at least one of the huge containers of cinnamon that I have.

The apple harvest cake will be divided, with one half for BB, and the other to be given to FB and Miss Em. Same for the cookies. Both have been pronounced excellent by BB, but both have provoked cinnamon reflux, for lack of a better term, in Your Humble And Culinarily Careless Servant.

And it's my own fault, for misreading the recipe in the first place. (Or not washing off the apples and starting fresh, instead of trying to make do.)


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( 10 comments — Leave a comment )
Sep. 24th, 2017 03:25 am (UTC)
It sucks that you got a bad reaction to cinnamon - though, I admit that, when I saw the post title, i feared it was something much worse, so I was kind of relieved.
Sep. 24th, 2017 05:04 pm (UTC)
Thanks. Yeah, no, I suspect we'll find out more on that other situation early to mid-week, and I'm sure I'll post something under f'lock about it once it happens.

I'll continue to periodically check on my reaction to cinnamon; with luck, the reaction will gradually dissipate and I can once again have access to the spice I rather adore.
Sep. 24th, 2017 01:34 pm (UTC)
Arrrrgh. Oh well :/
Sep. 24th, 2017 05:38 pm (UTC)
It's my own fault, which makes it harder to accept - but accept it I must. I will check periodically to see if the reaction lessens and, with any luck, disappears.
Sep. 24th, 2017 06:51 pm (UTC)
Fingers crossed!
Sep. 24th, 2017 08:14 pm (UTC)
Sep. 24th, 2017 03:16 pm (UTC)
Quibble, Quibble
1. Most cinnamon ain't.

A number of species are often sold as cinnamon:[24]
Cinnamomum cassia (cassia or Chinese cinnamon, the most common commercial type)
C. burmannii (Korintje, Padang cassia, or Indonesian cinnamon)
C. loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese cinnamon)
C. verum (Sri Lanka cinnamon or Ceylon cinnamon)
C. citriodorum (Malabar cinnamon)
C. tamale (Indian cinnamon)

Stolen From Wikipedia. Penzey's has several you can smell in the store and/or buy in small amounts. https://www.penzeys.com/search/#?q=cinnamon

But, since most of the flavor comes from the same chemicals, have you tried cardamom? It is heavily used in Scandinavia in places where we'd put cinnamon. Unless you're at an Indian store, in general, it ain't as cheap. https://answers.yahoo.com/question/index?qid=20110109193232AAE7Ki6

There's also the other sweet spices: allspice, cloves, nutmeg, mace, and pepper
Sep. 24th, 2017 05:56 pm (UTC)
Re: Quibble, Quibble
This is a wealth of information, Larry; thanks!

The stuff I was using is Saigon/Vietnamese cinnamon; perhaps if I try one of the milder versions I'd do better.

I love mace; for being the so-called milder version of the nutmeg plant, it actually has a more pronounced, slightly citrusy taste and smell. I do have black and green cardamom in my larder, and I have a spice grinder, so I may give that a try. (Got the cardamom at one of our favorite Indian groceries; there are things on their spice shelves that I simply don't recognize at all!)
Sep. 24th, 2017 10:53 pm (UTC)
I'm sorry, honey...hopefully it is temporary!! O_O

Sep. 25th, 2017 01:02 am (UTC)
I'm hoping so, too!

*hugs back*
( 10 comments — Leave a comment )

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