It has been awhile since I reported on my experiences with the wattleseed - all great - I have reordered a larger supply this time.
It is very versatile. I put some in my electric tea brewer and extracted flavor from it. As suggested on the chef's website, I removed the "used" wattleseed, dried it, ground it fine in a spice grinder and used it in a batch of scones.
Just delicious. Sort of a combination of cocoa and coffee with a hint of pepper thrown in.
I gave some to my friend who brought me a bottle of the brew in which he used the wattleseed (he has also ordered more - I think a lot more) as he is very pleased with his result.
I can't drink alcohol because I am allergic, throat swells, airway threatened, but I can smell it and I do use it in cooking.
The aroma of what he says is very similar to a "chocolate porter" is heavenly. I used some in a cake that calls for Guinness and it too was wonderful. I think it is better than the Guinness version and nearly as good as the Old Peculiar version. (Old Peculiar is quite a bit sweeter than the Guinness, which is probably why I like that cake better.)
In any event, my experiences with the wattleseed have been a success. Now I just have to figure out how to convert my off-hand recipes to the TMX. (They are not precise recipes, they are more like your great-grandma would make, using "yellow bowl half full of flour," a "knob" of butter, a "handful" of this and a pinch of that.)
Since I do have the "yellow bowl" that was my grandma's favorite flour bowl for various recipes, I know how to do it. Now I just have to get everything precisely measured.
