ABSTRACT
Many ordinary American dishes profit from being "curried." five-spice powder is the ancient Chinese spice blend is traditionally made of equal quantities of intensely aromatic spices: finely ground Szechwan peppercorns, star anise, cloves, cassia cinnamon, and fennel seed. Five-spice is used with "red-cooked" meats and poultry. In France, allspice is often called quatre epices because the flavor of this spice resembles a combination of pepper, cinnamon, nutmeg, and clove. Different vinegars have their own very pronounced flavors, and this must be considered when choosing one for use in a given recipe. Wine vinegars, made from red or white grapes, are the only option for the French chef. They should also be used for all Italian and Spanish recipes. Flavored vinegars are delicious and versatile. They can be used as major ingredients in salad dressings or marinades, or a couple of tablespoons can be added as a flavoring to sauces, stir-fries, fruit dishes, or even stuffing for poultry.
