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Recipe Modification Suggestion?
Feb. 18th, 2009 10:11 amThe New York Times website has a recipe for Wild Rice and Quinoa Breakfast Stuffing. (courtesy of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lsanderson
It calls for fennel. Every description I've ever seen of fennel says its taste is reminiscent of anise/licorice. For me, this is a gag-worthy taste. What would you suggest doing about the fennel? Leave it out? Replace it with something else? If so, what?
FWIW, this is not a recipe I'd use for a breakfast dish - I'd be more likely to make it for a starch side to go with dinner, or maybe dinner main dish!
ETA: I have been reminded that fennel seed does not taste of anise/licorice - which, with said prompting, causes me to bring to mind the taste of fennel seed in Italian sausage, and, yes, it is an acceptable spice.
lsandersonIt calls for fennel. Every description I've ever seen of fennel says its taste is reminiscent of anise/licorice. For me, this is a gag-worthy taste. What would you suggest doing about the fennel? Leave it out? Replace it with something else? If so, what?
FWIW, this is not a recipe I'd use for a breakfast dish - I'd be more likely to make it for a starch side to go with dinner, or maybe dinner main dish!
ETA: I have been reminded that fennel seed does not taste of anise/licorice - which, with said prompting, causes me to bring to mind the taste of fennel seed in Italian sausage, and, yes, it is an acceptable spice.
