Got lamb, want Cincy style chili - Greek in nature, spices should work but...

[music-city-missy]

I just took a taste after getting the spices in and the meat cooked and I can't taste the spices but I burned my tongue so I'm not sure. Any ideas? Think I should wait a while then retaste? Think I should double the spices?

 

[cheezz]

Wait then restaste.... it will taste very different once it's cooled or mellowed

 

[cheezz]

easier to add than to take out smileys/smile.gif

 

[music-city-missy]

Well - went to Costco & grocery came home & DD tasted - declared it best ever

then DH tried it & agreed, best ever. They both said they liked it much better than normal.

 

[richard-in-cincy]

Wow, it's a descendent of pastitsio and a relative of

Sauce Bolognese, but it never occured to me to use lamb. Great idea!

I've done this before, burnt out my tastebuds, tastebud fatigue, whatever, then tasted something and it just didn't register and I know the way I cook, there should be lots of flavor.

Then someone else tastes it and declares it fantasmagorical.

The next day I taste it and wonder what was going on with my tastebuds, because it is bursting with flavor.

Will definitely have to try your lamb variation on the Cincy Chili theme.

 

[cheezz]

Funny how things sometimes 'fix themselves' when you walk away from it

 

[evelyn-athens]

the whole idea to any Greek-based sauce>>>

is not really to taste the spice, but have it all come together with a subtle savouriness that can only be achieved by adding it (if I am making any sense at all). If one spice flavour predominates my red sauces, that would be cinnamon, but even there I try to be subtle - less is more. You should see me adding clove and allspice, the lightest of shakes, but their presence is there.