FoodBanter.com - View Single Post

Janet

In article >,
says...
> Newsgroups: rec.food.cooking
> Date: Mon, 20 Nov 2017 02:07:35 GMT
> Subject: New twist on fried apples
> From: Wayne Boatwright >
>
> On Sun 19 Nov 2017 01:08:15p, Ed Pawlowski told us...
>
> > On 11/19/2017 2:29 PM, notbob wrote:
> >> On 2017-11-19, Ed Pawlowski > wrote:
> >>
> >>> On 11/19/2017 1:13 AM, Julie Bove wrote:
> >>
> >>
> >>>> I used allspice. Gave them a very nice flavor.
> >>
> >>> Sounds good. I sometimes us star anise.
> >>
> >> Remember when no-one even heard of these herbs/spices?
> >>
> >> nb
> >>
> >
> > Growing up 60+ years ago using garlic was exotic cooking. That and
> > paprika was about the extent of my mother's stuff.
> >
>
> In the same era my mother used most of the various "sweet" spices in
> baking. The herbs she always had on hand were bay leaves, thyme,
> poultry seasoning, sage, and paprika. There might have been a few
> others.

My grandmother always grew and used a lot of herbs medicinally. In the
1950's my mother was cooking with bay, sage, mint, rosemary, parsley,
poppy seed, mustard and horseradish and sweet spices nutmeg, ginger,
cloves and cinnamon. She also used some herbs and spices as granny's
home remedies (sage as an antiseptic wash, rosemary rinse for shiny
hair; a clove on the gum for toothache). She discovered curry in the
1960's but I don't remember her ever using garlic.

Janet UK