On Tue, 16 Mar 2010 14:17:10 -0600, Omelet >
wrote:

> In article >,
> Mark Thorson > wrote:
>
> > Nancy Young wrote:
> > >
> >
> > I was about to suggest sage. It's great when used
> > judiciously, but if anyone can tell there's sage in there,
> > you've used too much.
> >
> > That's the rule of thumb for these ingrediants -- they
> > must be used at a level below conscious perception.
> >
> > Asafoetida is probably the most extreme example.
>
> I don't even have any in my spice cabinet. I've never tried it.

You've never tried it. I've never heard of it before this thread.
Not rushing out to find it either.

--
I love cooking with wine.
Sometimes I even put it in the food.