Hello all. Tonight for dinner, I threw some water, rice, and a
chicken breast in pan to cook. About halfway through the rice
cooking, I threw in some (all finely diced or minced) carrots, celery,
potatoes, mushrooms, garlic, and onion. Also, a bay leaf. After it
was done, I finely chopped the now-cooked chicken breast, mixed it
back in with the other stuff, and stuffed the mixture in warm pocket
bread. It was supposed to be kind of a quickie budget piroshky or
something like that.

Anyhow, my question revolves around suggested spicing. I added some
chicken base, salt, pepper, and curry seasoning to this batch, but it
just seemed a little blandish or something.

Does anyone have any suggestions for what I could have used? What are
typical Russian spices? Heck, what do you call the area that's kind
of southwestern Russia? Asian Minor? The Near East? Anyhow...
yeah... typical of that region.

Thanks,

Rick

"Rick Kunkel" > wrote in message
news : Hello all. Tonight for dinner, I threw some water, rice, and a
: chicken breast in pan to cook. About halfway through the rice
: cooking, I threw in some (all finely diced or minced) carrots, celery,
: potatoes, mushrooms, garlic, and onion. Also, a bay leaf. After it
: was done, I finely chopped the now-cooked chicken breast, mixed it
: back in with the other stuff, and stuffed the mixture in warm pocket
: bread. It was supposed to be kind of a quickie budget piroshky or
: something like that.
:
: Anyhow, my question revolves around suggested spicing. I added some
: chicken base, salt, pepper, and curry seasoning to this batch, but it
: just seemed a little blandish or something.
:
: Does anyone have any suggestions for what I could have used? What are
: typical Russian spices? Heck, what do you call the area that's kind
: of southwestern Russia? Asian Minor? The Near East? Anyhow...
: yeah... typical of that region.

its not only an idea of which spice, but the manner and order inwhich they are
added. Many spices are used when there is only oil/fat in the pan, to aid
extraction of the flavour. You only had water, that is why it was bland. One
needs hot fat to derive flavour from chicken and vegetables, too. Maybe you'll
like Persian cooking: chicken, rice, veg and flavour.
cheers
Wazza
:

"Rick Kunkel" > wrote in message
news
> Hello all. Tonight for dinner, I threw some water, rice, and a
> chicken breast in pan to cook. About halfway through the rice
> cooking, I threw in some (all finely diced or minced) carrots, celery,
> potatoes, mushrooms, garlic, and onion. Also, a bay leaf. After it
> was done, I finely chopped the now-cooked chicken breast, mixed it
> back in with the other stuff, and stuffed the mixture in warm pocket
> bread. It was supposed to be kind of a quickie budget piroshky or
> something like that.
>
> Anyhow, my question revolves around suggested spicing. I added some
> chicken base, salt, pepper, and curry seasoning to this batch, but it
> just seemed a little blandish or something.
>
> Does anyone have any suggestions for what I could have used? What are
> typical Russian spices? Heck, what do you call the area that's kind
> of southwestern Russia? Asian Minor? The Near East? Anyhow...
> yeah... typical of that region.
>
> Thanks,
>
> Rick


You actually started backwards.

Next time:

1. Add some oil to the pan and cook (brown) the chicken.
2. About 1/2 way through add the minced carrot onion celery and garlic.
3. When the vegetables are soft add the rice and sauté for a minute or two.
4. Now add the water bay leaf salt and pepper.

You will notice a substantial difference in flavor. Now you can start spiking
the flavors.


Dimitri

On Wed, 27 Apr 2005 13:40:36 GMT, "Dimitri" >
wrote:

>
>"Rick Kunkel" > wrote in message
>news
>> Hello all. Tonight for dinner, I threw some water, rice, and a
>> chicken breast in pan to cook. About halfway through the rice
>> cooking, I threw in some (all finely diced or minced) carrots, celery,
>> potatoes, mushrooms, garlic, and onion. Also, a bay leaf. After it
>> was done, I finely chopped the now-cooked chicken breast, mixed it
>> back in with the other stuff, and stuffed the mixture in warm pocket
>> bread. It was supposed to be kind of a quickie budget piroshky or
>> something like that.
>>
>> Anyhow, my question revolves around suggested spicing. I added some
>> chicken base, salt, pepper, and curry seasoning to this batch, but it
>> just seemed a little blandish or something.
>>
>> Does anyone have any suggestions for what I could have used? What are
>> typical Russian spices? Heck, what do you call the area that's kind
>> of southwestern Russia? Asian Minor? The Near East? Anyhow...
>> yeah... typical of that region.
>>
>> Thanks,
>>
>> Rick
>
>
>You actually started backwards.
>
>Next time:
>
>1. Add some oil to the pan and cook (brown) the chicken.
>2. About 1/2 way through add the minced carrot onion celery and garlic.
>3. When the vegetables are soft add the rice and sauté for a minute or two.
>4. Now add the water bay leaf salt and pepper.
>
>You will notice a substantial difference in flavor. Now you can start spiking
>the flavors.
>
>
>Dimitri
>
>

Ah... sounds good. I did forget to mention that I actually did add
oil at the beginning. HOwever, your method sounds much better
overall.

Thanks,

Rick

"Rick Kunkel" > wrote in message
...
> On Wed, 27 Apr 2005 13:40:36 GMT, "Dimitri" >
> wrote:
>
>>
>>"Rick Kunkel" > wrote in message
>>news
>>> Hello all. Tonight for dinner, I threw some water, rice, and a
>>> chicken breast in pan to cook. About halfway through the rice
>>> cooking, I threw in some (all finely diced or minced) carrots, celery,
>>> potatoes, mushrooms, garlic, and onion. Also, a bay leaf. After it
>>> was done, I finely chopped the now-cooked chicken breast, mixed it
>>> back in with the other stuff, and stuffed the mixture in warm pocket
>>> bread. It was supposed to be kind of a quickie budget piroshky or
>>> something like that.
>>>
>>> Anyhow, my question revolves around suggested spicing. I added some
>>> chicken base, salt, pepper, and curry seasoning to this batch, but it
>>> just seemed a little blandish or something.
>>>
>>> Does anyone have any suggestions for what I could have used? What are
>>> typical Russian spices? Heck, what do you call the area that's kind
>>> of southwestern Russia? Asian Minor? The Near East? Anyhow...
>>> yeah... typical of that region.
>>>
>>> Thanks,
>>>
>>> Rick
>>
>>
>>You actually started backwards.
>>
>>Next time:
>>
>>1. Add some oil to the pan and cook (brown) the chicken.
>>2. About 1/2 way through add the minced carrot onion celery and garlic.
>>3. When the vegetables are soft add the rice and sauté for a minute or two.
>>4. Now add the water bay leaf salt and pepper.
>>
>>You will notice a substantial difference in flavor. Now you can start spiking
>>the flavors.
>>
>>
>>Dimitri
>>
>>
>
> Ah... sounds good. I did forget to mention that I actually did add
> oil at the beginning. HOwever, your method sounds much better
> overall.
>
> Thanks,
>
> Rick

Browning is called the Milliard reaction - effect that releases a little over
600 flavonoids (AKA Yummies)

Dimitri

"Dimitri" > wrote in message
news :
: "Rick Kunkel" > wrote in message
: news : > Hello all. Tonight for dinner, I threw some water, rice, and a
: > chicken breast in pan to cook. About halfway through the rice
: > cooking, I threw in some (all finely diced or minced) carrots, celery,
: > potatoes, mushrooms, garlic, and onion. Also, a bay leaf. After it
: > was done, I finely chopped the now-cooked chicken breast, mixed it
: > back in with the other stuff, and stuffed the mixture in warm pocket
: > bread. It was supposed to be kind of a quickie budget piroshky or
: > something like that.
: >
: > Anyhow, my question revolves around suggested spicing. I added some
: > chicken base, salt, pepper, and curry seasoning to this batch, but it
: > just seemed a little blandish or something.
: >
: > Does anyone have any suggestions for what I could have used? What are
: > typical Russian spices? Heck, what do you call the area that's kind
: > of southwestern Russia? Asian Minor? The Near East? Anyhow...
: > yeah... typical of that region.
: >
: > Thanks,
: >
: > Rick
:
:
: You actually started backwards.
:
: Next time:
:
: 1. Add some oil to the pan and cook (brown) the chicken.
: 2. About 1/2 way through add the minced carrot onion celery and garlic.
: 3. When the vegetables are soft add the rice and sauté for a minute or two.
: 4. Now add the water bay leaf salt and pepper.
:
: You will notice a substantial difference in flavor. Now you can start spiking
: the flavors.
:
yes he will, but if he wants to add more flavour (spices) then:

heat oil and add onions to cook on medium heat until golden.
Add a little of any of the following spices:
cardamom, cassia, cloves, nutmeg/mace.
Add garlic/fresh root ginger/chillies
Add chicken and brown
Add carrot and celery, and other spices, such as coriander/cumin seed
Then add rice, and chilli powder, and/or turmeric
Add boiling water /stock to cover rice by 1/2 inch, and saffron (if no turmeric)
Cover pan with very tight fitting lid, and heat on slowest setting (or in cool
oven) for twenty minutes, do not raise lid.
Result: the best pilau you will ever taste. (salt to taste after it is cooked!)
cheers
Wazza

"Dimitri" > wrote in message
.. .
:
: "Rick Kunkel" > wrote in message
: ...
: > On Wed, 27 Apr 2005 13:40:36 GMT, "Dimitri" >
: > wrote:
: >
: >>
: >>"Rick Kunkel" > wrote in message
: >>news : >>> Hello all. Tonight for dinner, I threw some water, rice, and a
: >>> chicken breast in pan to cook. About halfway through the rice
: >>> cooking, I threw in some (all finely diced or minced) carrots, celery,
: >>> potatoes, mushrooms, garlic, and onion. Also, a bay leaf. After it
: >>> was done, I finely chopped the now-cooked chicken breast, mixed it
: >>> back in with the other stuff, and stuffed the mixture in warm pocket
: >>> bread. It was supposed to be kind of a quickie budget piroshky or
: >>> something like that.
: >>>
: >>> Anyhow, my question revolves around suggested spicing. I added some
: >>> chicken base, salt, pepper, and curry seasoning to this batch, but it
: >>> just seemed a little blandish or something.
: >>>
: >>> Does anyone have any suggestions for what I could have used? What are
: >>> typical Russian spices? Heck, what do you call the area that's kind
: >>> of southwestern Russia? Asian Minor? The Near East? Anyhow...
: >>> yeah... typical of that region.
: >>>
: >>> Thanks,
: >>>
: >>> Rick
: >>
: >>
: >>You actually started backwards.
: >>
: >>Next time:
: >>
: >>1. Add some oil to the pan and cook (brown) the chicken.
: >>2. About 1/2 way through add the minced carrot onion celery and garlic.
: >>3. When the vegetables are soft add the rice and sauté for a minute or
two.
: >>4. Now add the water bay leaf salt and pepper.
: >>
: >>You will notice a substantial difference in flavor. Now you can start
spiking
: >>the flavors.
: >>
: >>
: >>Dimitri
: >>
: >>
: >
: > Ah... sounds good. I did forget to mention that I actually did add
: > oil at the beginning. HOwever, your method sounds much better
: > overall.
: >
: > Thanks,
: >
: > Rick
:
: Browning is called the Milliard reaction - effect that releases a little over
: 600 flavonoids (AKA Yummies)
:
thats Maillard reaction (reactions between amino acids and sugars)
and its not flavanoids, thats something completely different, just Google ;?)
cheers
Wazza

:

"Wazza" > wrote in message
...

<snip>

> yes he will, but if he wants to add more flavour (spices) then:
>
> heat oil and add onions to cook on medium heat until golden.
> Add a little of any of the following spices:
> cardamom, cassia, cloves, nutmeg/mace.
> Add garlic/fresh root ginger/chillies
> Add chicken and brown
> Add carrot and celery, and other spices, such as coriander/cumin seed
> Then add rice, and chilli powder, and/or turmeric
> Add boiling water /stock to cover rice by 1/2 inch, and saffron (if no
> turmeric)
> Cover pan with very tight fitting lid, and heat on slowest setting (or in cool
> oven) for twenty minutes, do not raise lid.
> Result: the best pilau you will ever taste. (salt to taste after it is
> cooked!)
> cheers
> Wazza

You are 100% correct however the toasting and browning of spices may be a little
advanced. Overpowering a dish is so very easy to do and it can happen with a
"slip" of the measuring spoon. I think the basic browning and use of a mirepoix
is a great place to start.

Just an opinion,

Dimitri

<snip>

> : Browning is called the Milliard reaction - effect that releases a little
> over
> : 600 flavonoids (AKA Yummies)
> :
> thats Maillard reaction (reactions between amino acids and sugars)
> and its not flavanoids, thats something completely different, just Google ;?)
> cheers
> Wazza


Never could spell..........

Dimitri

"Dimitri" > wrote in message
.. .
: <snip>
:
: > : Browning is called the Milliard reaction - effect that releases a little
: > over
: > : 600 flavonoids (AKA Yummies)
: > :
: > thats Maillard reaction (reactions between amino acids and sugars)
: > and its not flavanoids, thats something completely different, just Google
;?)
: > cheers
: > Wazza
:
:
: Never could spell..........
:
: Dimitri
:
wasn't trying to correct your spelling, the intention was understood, just that
if anyone wanted to learn more, they would have a better start. And it would
have been nice if 'flavanoids' did describe the substances formed, better than
Amidori browning compounds, anyway!
cheers
Wazza

"Dimitri" > wrote in message
news :
: "Wazza" > wrote in message
: ...
:
: <snip>
:
: > yes he will, but if he wants to add more flavour (spices) then:
: >
: > heat oil and add onions to cook on medium heat until golden.
: > Add a little of any of the following spices:
: > cardamom, cassia, cloves, nutmeg/mace.
: > Add garlic/fresh root ginger/chillies
: > Add chicken and brown
: > Add carrot and celery, and other spices, such as coriander/cumin seed
: > Then add rice, and chilli powder, and/or turmeric
: > Add boiling water /stock to cover rice by 1/2 inch, and saffron (if no
: > turmeric)
: > Cover pan with very tight fitting lid, and heat on slowest setting (or in
cool
: > oven) for twenty minutes, do not raise lid.
: > Result: the best pilau you will ever taste. (salt to taste after it is
: > cooked!)
: > cheers
: > Wazza
:
: You are 100% correct however the toasting and browning of spices may be a
little
: advanced. Overpowering a dish is so very easy to do and it can happen with a
: "slip" of the measuring spoon. I think the basic browning and use of a
mirepoix
: is a great place to start.
:
: Just an opinion,
:
: Dimitri
:
perhaps, but if used with discretion, it should be OK. If added at the places
indicated above, it is surprising how little spice is needed, so your caution is
well founded. To brown the meat (and instigate the Maillard reaction) the
protein has to react with starch/sugars. On its own, its difficult to work out
just where the sugars are coming from. Any glycogen would have turned to lactic
acid post mortem, so adding a mirepoix of veg to the meat to brown would be a
good move.
cheers
Wazza
BTW, the spices added at the beginning have their flavour extracted into the
fat/oil, all spices added after water is added will not burn, hopefully ;?)