On Thu, 14 Feb 2008 18:30:27 -0500, Dave Smith
> wrote:

>blake murphy wrote:
>
>> >Lately I have been getting tubes of tomato past at the German deli. It
>> >works
>> >out well when making dishes that call for a small amount of the stuff and
>> >you don't have to open a whole can for one spoonful of paste, and it keeps
>> >well. We had been getting low on the stuff so the next time I was at the
>> >deli I grabbed another tube of it. I should have read the label more
>> >carefully, though it is in Hungarian <?>. Last night my wife made a batch
>> >of stew for tonight's dinner and added what we thought was tomato paste. It
>> >wasn't. It is a spicy pepper paste. So the stew is going to taste a little
>> >nippier than we are used to.
>>
>> you might like it that way. i usually put a dried red pepper and a
>> few slices of ginger in my stew for just that purpose.
>
>I did like it. It was delicious.
>

a happy accident, then. now you have a 'secret ingredient,' unless we
all blab.

your pal,
blake