FoodBanter.com - View Single Post - Maple cured bacon --- never again

brooklyn1

On Mon, 18 Jan 2010 06:03:54 +0000 (UTC),
(Steve Pope) wrote:

>Arri London > wrote:
>
>>Lou Decruss wrote:
>
>>> He offered a challenge which I took and you seem stuck on your
>>> viewpoint without taking him up.
>
>>It isn't a viewpoint, it is fact. When we use fenugreek and other spices
>>in currymaking, there is no lingering scent of *anything*. Maybe other
>>people don't have decent ventilation in their kitchen. But we do.
>
>I would believe that having strong exhaust ventaliation would
>prevent a person from being able to tell which ingredients
>were most liable to leave a lingering scent.
>
>(BTW I'm not opposed to the concept of kitchen exhaust systems but
>it is a significant cost item and has not clawed its way
>to the top of the spending priorities for us. Many people
>in the world do not have exhaust systems in their kitchens.)

Most of the world's people have their cooking outdoors... they don't
shit where they live either.