On Feb 10, 1:00*pm, Omelet > wrote:
> In article >,
>
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> *Tracy > wrote:
> > Jean B. wrote:
> > > Cindy Hamilton wrote:
>
> > >> Oddly, I love curry and Ethiopian foods. *Probably because there's so
> > >> many spices, the "sweet" spices don't tend to stand out.
>
> > >> Cindy Hamilton
>
> > > Yes!!!! *I have an aversion to cinnamon in many savory foods--Greek
> > > included. *I agree with the rest of what you say, too.
>
> > I don't really like cinnamon in savory dishes either. There are a
> > lot of Moroccan dishes which include cinnamon. I just leave it out.
> > Exceptions are the couscous my sister in law makes with a topping of
> > caramelized onions flavored with cinnamon sticks and lamb with prunes.
>
> > Tracy
>
> I add a small amount of Cinnamon to chili, along with a little cocoa
> powder. *Cinnamon in Lasagna and used VERY sparingly in tomato sauce is
> quite good, if you like it of course. ;-)

I heard that cinnamon (used very sparingly) is "The Chef's secret."
Chef as in Boyardee. You have to admit, it's better than Franco
American.

> --
> Peace! Om
>

--Bryan