In article >,
Mr Libido Incognito > wrote:

> Andy wrote on 16 Dec 2006 in rec.food.cooking
>
> > > Potatoes and Onions
> >
>
> I like to use a couple different types of potatoes and add a coursely
> sliced fennel bulb to that. I'm not a lover of rosemary, so I use a blend
> mix from penzeys...Parisean blend <sp>, gots pepper,tarragon,cheveril,dill
> and a few other spices I don't remember in it. Or on occassion I make it
> with a garlic lemon pepper spice mix (effectivley I zest a lemon or 2, mix
> with lots of fresh ground black pepper, and lots of granulated garlic
> powder and a pinch of either chipotle or cayanne pepper)
>
> I've been thinking of using orange zest in it (either as a add on or to
> replace the lemon zest), but low carbing reduces my exposure to potatoes
> these days. I already know lime zest works well.

Orange zest is incredible. :-)
I add that to my cranberry relish.

I need to make more of that for Christmas shortly as it's better if it
sits.

I keep it simple but I don't want to hijack Andy's thread. <G>

I second the motion for dillweed tho'! I use that on a lot of veggies
when I have it. I use it up pretty fast which is why I've started drying
my own. I can get hyooge bunches of fresh dill weed from the asian
market for $.99 per bunch and I have a dehydrator.

I sift if after it's dried and crushed.
--
Peace, Om

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