FoodBanter.com - View Single Post

Janet Bostwick[_2_]

"sf" > wrote in message
...
> On Tue, 16 Mar 2010 14:17:09 +0000 (UTC),
> (Steve Pope) wrote:
>
>> sf > wrote:
>>
>> >On Tue, 16 Mar 2010 13:12:11 +0000 (UTC),
>>
>> >> Rub with salt, pepper, granulated garlic, olive oil,
>> >> lemon juice and optionally any or all of the following:
>> >> cayenne, cumin, ground coriander seed. Half an hour later,
>> >> broil in the toaster oven, positioning the lamb about
>> >> an inch below the top element.
>>
>> >You started it off correctly, salt, pepper, (real) garlic, olive oil,
>> >lemon juice and... *oregano* for a nice change.
>>
>> That sounds good.
>>
>> Do you use Mexican oregano, or conventional European oregano?
>>
>>
> I usually buy Mexican, but I recently bought Greek oregano. Frankly,
> I know Greek is supposed to be stronger, but I never measure so you
> can't prove it by me.
>
IMO, Greek is sweeter and tastes nothing like the Mexican. Mexican has more
of a sharp, pungent mint background.
Janet