Cliff H.
Master Chef
I know I have posted about paprika before......somewhere but I am still having an issue with it.
I am trying to figure out what the use of it is. I hate the smell of it. It taste like dirt. It ruins the smell of an otherwise good smelling rub but almost every recipe that I have seen calls for some it.
I don't use it anymore for anything. I know some folks say that you can't taste it after it cooks and it is just for coloring the bark or it is just a carrier.
I need to find a carrier that smells good or a high quality paprika that doesn't ruin my rub creations.
Any thoughts ?
I am trying to figure out what the use of it is. I hate the smell of it. It taste like dirt. It ruins the smell of an otherwise good smelling rub but almost every recipe that I have seen calls for some it.
I don't use it anymore for anything. I know some folks say that you can't taste it after it cooks and it is just for coloring the bark or it is just a carrier.
I need to find a carrier that smells good or a high quality paprika that doesn't ruin my rub creations.
Any thoughts ?