9/26/2008
Pimenton
I don't always agree with Mark Bittman's recommendations (I am a little bothered by his "I don't care if something is done this way or that so long as it tastes good" approach), but I have to say that I did not know about pimenton (aka, smoked paprika) before his various recommendations. What a cool flavor. I think I'll try it on halibut tonight, and report back.
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1 comment:
being from spain, i'm addicted to any dried pepper powder, whether it is pimenton dulce, picante, piment d'espelette... it works well with legumes too.
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