In article >,
Chemiker > wrote:

> On Sat, 27 Feb 2010 09:54:44 -0600, Omelet >
> wrote:
>
> >In article
> >,
> > Stan Horwitz > wrote:
> >
> >> > American: Salt, fat and sugar. <g> (just kidding!)
> >>
>
> >>
> >> Indian, curries
> >
> >Absolutely, but curries are mixes. What would you add to make a curry
> >other than hot peppers and turmeric?
>
> How about some coriander seed? Maybe some cinnamon? Cumin certainly,
> and of course cardamom (choose your color).
>
> Alex

Isn't Caredemon and Cilantro typical??
Chili and Cilantro, given?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Mon, 1 Mar 2010 00:52:01 -0800, "Bob Terwilliger"
> wrote:

>Steve Pope wrote:
>
>> So.. what is your opinion on the, um, fenugreek controversy? Does
>> or does not toasting or heating fenugreek create an unusually
>> lingering odor (which I find pleasant, but some do not)??
>
>I recently had occasion to heat fenugreek, and while the odor was fairly
>long-lasting, it wasn't NEARLY as pungent or as long-lasting or as
>insinuate-itself-into-every-crevice-in-the-kitchen as asafetida (a.k.a.
>hing). I won't even bring asafetida into the house anymore.
>
>Bob

LOL. I had a recipe that called for asafetida. I looked and looked for
it in our ethnic markets and couldn't find it. Man was I lucky, after
reading about it's pungency I consider myself very fortunate.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/20/10

On Sun, 28 Feb 2010 22:14:54 -0800, "Bob Terwilliger"
> wrote:

>koko wrote:
>
>>> There are also Huevos Rancheros. Are they all that much different than
>>> fried eggs with salsa?
>>
>> Oh yes, they are way different. Ranchero sauce is a whole nother
>> thing.
>
>Depends on your personal idea of what "salsa" is. I use the Coyote Cafe
>recipe for ranchero sauce, which contains tomatoes, onions, and poblano
>chiles...sound familiar?
>
>Bob

For salsa yes, ranchero sauce nope.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/20/10

koko > wrote:

>On Mon, 1 Mar 2010 00:52:01 -0800, "Bob Terwilliger"

> wrote:

>>Steve Pope wrote:

>>> So.. what is your opinion on the, um, fenugreek controversy? Does
>>> or does not toasting or heating fenugreek create an unusually
>>> lingering odor (which I find pleasant, but some do not)??

>>I recently had occasion to heat fenugreek, and while the odor was fairly
>>long-lasting, it wasn't NEARLY as pungent or as long-lasting or as
>>insinuate-itself-into-every-crevice-in-the-kitchen as asafetida (a.k.a.
>>hing). I won't even bring asafetida into the house anymore.

>LOL. I had a recipe that called for asafetida. I looked and looked for
>it in our ethnic markets and couldn't find it. Man was I lucky, after
>reading about it's pungency I consider myself very fortunate.

People are exaggerating. It is pungent, sure, but worth checking
out, and it is still not as lingering as fenugreek.

Steve

Om wrote:

> I thing South American is also famous for Organ meats?

I'm not sure "famous" is quite correct. :-)

Guinea pig is also popular in several South American countries.

Bob

On Mon, 01 Mar 2010 18:34:24 -0600, Omelet >
wrote:

> Where do you think pasta and pizza came from? :-)

Not sure what you're getting at. I haven't heard UK claim pizza or
pasta as native.

> At least from what I understand. Please correct me if I am mistaken!

I wasn't trying to say England was the *first* county to incorporate
foods from other cultures. However, it seems (to me) the British are
the most open to incorporating new culinary ideas and not passing them
off as their own invention.

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

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I thing South American is also famous for Organ meats?
>
> I'm not sure "famous" is quite correct. :-)
>
> Guinea pig is also popular in several South American countries.
>
> Bob

They are rather prolific. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
sf > wrote:

> On Mon, 01 Mar 2010 18:34:24 -0600, Omelet >
> wrote:
>
> > Where do you think pasta and pizza came from? :-)
>
> Not sure what you're getting at. I haven't heard UK claim pizza or
> pasta as native.
>
> > At least from what I understand. Please correct me if I am mistaken!
>
> I wasn't trying to say England was the *first* county to incorporate
> foods from other cultures. However, it seems (to me) the British are
> the most open to incorporating new culinary ideas and not passing them
> off as their own invention.

Ok, I see what you mean now. I've always just considered UK "cuisine"
to be as varied as American, considering our roots and all. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Tue, 02 Mar 2010 01:42:01 -0600, Omelet >
wrote:

> Ok, I see what you mean now. I've always just considered UK "cuisine"
> to be as varied as American, considering our roots and all. <g>

that's correct, but we came later.

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

In article >,
sf > wrote:

> On Tue, 02 Mar 2010 01:42:01 -0600, Omelet >
> wrote:
>
> > Ok, I see what you mean now. I've always just considered UK "cuisine"
> > to be as varied as American, considering our roots and all. <g>
>
> that's correct, but we came later.

Very true!

So, is salt, fat and sugar as prevalent? ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Tue, 02 Mar 2010 02:53:27 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Tue, 02 Mar 2010 01:42:01 -0600, Omelet >
> > wrote:
> >
> > > Ok, I see what you mean now. I've always just considered UK "cuisine"
> > > to be as varied as American, considering our roots and all. <g>
> >
> > that's correct, but we came later.
>
> Very true!
>
> So, is salt, fat and sugar as prevalent? ;-)

In England? The food is 1000 times better than advertised. I don't
do McDonald's type fast food on vacation, but I ate as much pub grub
as possible... and the pub food was delicious. Here are photos of
typical restaurant (not pub) menus. Hopefully these urls take you to
pictures in my Picasa album.
http://lh3.ggpht.com/_YdkareCrCfk/Rd...ture%20075.jpg
or http://tinyurl.com/yz4uerv
http://lh4.ggpht.com/_YdkareCrCfk/Rd...ture%20076.jpg
or http://tinyurl.com/y99es9n

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

In article >,
sf > wrote:

> > So, is salt, fat and sugar as prevalent? ;-)
>
> In England? The food is 1000 times better than advertised. I don't
> do McDonald's type fast food on vacation, but I ate as much pub grub
> as possible... and the pub food was delicious. Here are photos of
> typical restaurant (not pub) menus. Hopefully these urls take you to
> pictures in my Picasa album.
> http://lh3.ggpht.com/_YdkareCrCfk/Rd...4O-18/s512/Pic
> ture%20075.jpg
> or http://tinyurl.com/yz4uerv
> http://lh4.ggpht.com/_YdkareCrCfk/Rd...sl7d0/s720/Pic
> ture%20076.jpg
> or http://tinyurl.com/y99es9n

Links worked fine, thanks!
Good sounding grub on that menu...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On 3/2/2010 2:40 AM, Omelet wrote:
> In > ,
> "Bob > wrote:
>
>> Om wrote:
>>
>>> I thing South American is also famous for Organ meats?
>>
>> I'm not sure "famous" is quite correct. :-)
>>
>> Guinea pig is also popular in several South American countries.
>>
>> Bob
>
> They are rather prolific.<g>

"Cuy" in Spanish. I have seen them in the frozen food section of some
ethnic markets and roasted at some food stalls in Queens, NY. They are
pretty tasty.

I remember either reading or seeing some TV program stating that they
have been raised for meat for thousands of years and didn't become pets
until the early traders brought them back to Europe.

On Sat, 27 Feb 2010 09:51:04 -0600, Omelet >
wrote:

>In article >,
> "Tom Biasi" > wrote:
>
>> Italian: Basil, oregano, thyme, rosemary, marjoram, cilantro, garlic.
>
>I missed that one, thanks. Parsley and Savory also, and some think
>tomatoes but that's not always true.

Well, no set of spices is absolute, Om. Howsomever: I offer celery,
onion and bell pepper for Cajun (the Holy Trinity), and Onion, Green
Peppers, Bacon and Sweet paprika for Modern Hungary, and Bacon,
Marjoram and Caraway for older dishes from that country( before the
introduction of the pepper).

Alex

On Sat, 27 Feb 2010 09:54:44 -0600, Omelet >
wrote:

>In article
>,
> Stan Horwitz > wrote:
>
>> > American: Salt, fat and sugar. <g> (just kidding!)
>>

>>
>> Indian, curries
>
>Absolutely, but curries are mixes. What would you add to make a curry
>other than hot peppers and turmeric?

How about some coriander seed? Maybe some cinnamon? Cumin certainly,
and of course cardamom (choose your color).

Alex

On Sun, 28 Feb 2010 09:42:54 -0600, "Jinx Minx" >
wrote:

>
>"Omelet" > wrote in message
>news
>> In article >,
>> "Jinx Minx" > wrote:
>>

>There is no set proportion ratio since "curry" isn't one specific dish.
>These are just some of the more common (and readily available) spices I use.
>I cook *a lot* of Indian food, and I always grind my spices fresh for it. I
>also make my own "curry powder" blends for use in other recipes. Some are
>heavy on cumin, others are more turmeric based, some are hot, some are not.
>Sorry, that doesn't really help you!

A good time to remember that if your blender will take Mason jars, you
can blend the curry ingredients w/o dusting up the place, and store it
(the powder) in the same jar you made it in..... no cleanup to speak
of.

Just a thought.

Alex

On Mon, 1 Mar 2010 00:52:01 -0800, "Bob Terwilliger"
> wrote:


>I recently had occasion to heat fenugreek, and while the odor was fairly
>long-lasting, it wasn't NEARLY as pungent or as long-lasting or as
>insinuate-itself-into-every-crevice-in-the-kitchen as asafetida (a.k.a.
>hing). I won't even bring asafetida into the house anymore.
>
Amen, brother.

Alex

In article >,
George > wrote:

> On 3/2/2010 2:40 AM, Omelet wrote:
> > In > ,
> > "Bob > wrote:
> >
> >> Om wrote:
> >>
> >>> I thing South American is also famous for Organ meats?
> >>
> >> I'm not sure "famous" is quite correct. :-)
> >>
> >> Guinea pig is also popular in several South American countries.
> >>
> >> Bob
> >
> > They are rather prolific.<g>
>
> "Cuy" in Spanish. I have seen them in the frozen food section of some
> ethnic markets and roasted at some food stalls in Queens, NY. They are
> pretty tasty.
>
> I remember either reading or seeing some TV program stating that they
> have been raised for meat for thousands of years and didn't become pets
> until the early traders brought them back to Europe.

Guinea pigs, I think, are related to rabbits?
I've had pet rabbits in the past, but I've also eaten both wild and
domestic ones. My bet bunny was a Lop ear named "Dusty". :-)
I'd not eat an animal that was _raised_ to be a pet, but you can farm
said animals for food with a different attitude...

Guinea pigs that are not handled a lot can be quite wild.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: