Sqwertz wrote:
> On Wed, 15 Aug 2012 07:15:49 -0400, Jim Elbrecht wrote:
>
>> On Tue, 14 Aug 2012 23:51:19 -0400, "Jean B." > wrote:
>>
>>> Doug Freyburger wrote:
>>>> Sqwertz wrote:
>>>>> If you're going to use that much oil, at least use coconut oil. For
>>>>> flavor.
>>>> Oils for flavor include hot pepper oil, roasted sesame oil, all sorts of
>>>> herb flavored oils.
>>> Speaking of oil, today I saw and bought "Prickly Oil". Squertz
>>> can probably guess what that would be. I knew the second I saw
>>> the bottle. Anyone want to take a guess?
>> He said Tuna, but I don't get it. I was thinking of cactus first--
>> but I hope it was anchovy.
>
> Look it up (as he wonders, "Look up what... TUNA?!? I know what tuna
> is!")
>
> Learn something new every day, eh? :-) I never heard of it until I
> came to Texas either.
>
> -sw


You're still wrong, but... I am ashamed to say that I didn't
recognize what you were talking about on my first pass--especially
since I have been putting together a Nahuatl-English food
glossary, and that is one of the terms in it.

Don't even ask WHY I am working on this glossary.

--
Jean B.