Ranée at Arabian Knits wrote:
> "Christopher M." > wrote:
>
>> Most chefs will tell you that people, outside of China, typically eat
>> cilantro only in salsa. Cilantro has a very grassy taste.
>
> And Thailand and Vietnam and India (perhaps even in Sri Lanka,
> Pakistan, Afghanistan and other -stans) and Saudi Arabia and Egypt and
> Jordan and Bahrain and Kuwait and Lebanon and Syria and Mexico and (the
> rest of the Middle East, can't remember it featuring much in Persian
> food, but I could be forgetting)...But other than those places, you're
> right, most people don't eat it outside of salsa...

And Mexico and, well, the rest of the Amercias. ;^)

Janet Bostwick wrote:
>
> Do you remember Kraft Spaghetti in a box. It's made for people who
> don't like food that tastes of something herby or spicy. Kraft is
> right on the money with it, understanding that there is a great group
> of people that don't like experimenting with food and don't like
> flavors that are anything but bland.

Sure, but why would such folks even notice the existence of a foodie
group like RFC? I also don't sympathise much with such "likes". Adults
grow up and out of such foolery.

Christopher M. wrote:
>
> I don't
> think that people, hundreds of years ago, would typically add handfuls of
> herbs to their dishes.

The farther back in time you go the less variety of farmed foods were
available. Recently this has been because of transportation. Before
that refrigeration. Going back farther it was preservation and going
centuries back it was fewer species had been domesticated into crops.

People did in fact use wild gathered plants as much as they could pick
for the flavor and the variety. Herbal knowledge was extensive and
regional.

> Not only that, but there's pesticides to think about.

Not hundreds of years ago. You should have stopped at "I don't think".
But based on your response to Rene'e I've reached the (obvious)
conclusion that someone with such a topic on RFC is here as a troll.

"Doug Freyburger" > wrote in message
...
> Christopher M. wrote:
>>
>> I don't
>> think that people, hundreds of years ago, would typically add handfuls of
>> herbs to their dishes.
>
> The farther back in time you go the less variety of farmed foods were
> available. Recently this has been because of transportation. Before
> that refrigeration. Going back farther it was preservation and going
> centuries back it was fewer species had been domesticated into crops.

Not only that, but vegetables and fruits have also gone extinct over the
years. During this century, extinction has been a problem facing bananas.


W. Pooh (AKA Winnie P.)

"Kalmia" > wrote in message
...
>
>
> The only things I've rendered nearly inedible involved too much sage
> and too much curry powder. I go easy when using these and I don't
> even have chili powder in the house. It's a taste I just don't care
> for.

Sometimes I over-do it with the paprika.


W. Pooh (AKA Winnie P.)

On Fri, 24 Jun 2011 07:59:18 -0700, Ranée at Arabian Knits
> wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> Do you remember Kraft Spaghetti in a box. It's made for people who
>> don't like food that tastes of something herby or spicy. Kraft is
>> right on the money with it, understanding that there is a great group
>> of people that don't like experimenting with food and don't like
>> flavors that are anything but bland.
>
> I don't remember this. It makes sense, though. I can't imagine that
>it was any easier than buying spaghetti and canned sauce, though.
>
>Regards,
>Ranee @ Arabian Knits
>I believe this was before sauces came in a jar or can. Remember pizza in a box came with a can of tomato paste.
You must be just a child ;O)
Janet US

On Fri, 24 Jun 2011 06:47:37 -0700 (PDT), Kalmia
> wrote:

>
>
>The only things I've rendered nearly inedible involved too much sage
>and too much curry powder. I go easy when using these and I don't
>even have chili powder in the house. It's a taste I just don't care
>for.
I just can't imagine not having a drawer and a cupboard full of herbs
and spices and a section of the garden devoted to herbs. And I
haven't ventured out into Asian or Indian cuisine yet. Not knocking
you, just saying. I think my first garden and garden magazine got me
started. I know I planted parsley and chives that year because I
wanted a decorative border on a pathway -- and then found they tasted
good. I also planted basil because I had found a radical (for me)
recipe that contained a teaspoon of dried basil and I found that I
liked that. Things just sort of grew from there. My mother used salt
and pepper and onion. . .period. My husband's mother the same.
Janet US

On Jun 23, 6:34*pm, "Christopher M." > wrote:

> I think it's generally unhealthy to eat large amounts of anything. I don't
> think that people, hundreds of years ago, would typically add handfuls of
> herbs to their dishes.

I think you'd be wrong. Salads used to be made mostly of herbs. I
like a salad that's 50% lettuce and 50% parsley (or 50% cilantro).

>Not only that, but there's pesticides to think about.

Just as there is with any leafy vegetable, like lettuce.

> Pesto, made with basil, doesn't agree with me.

Sorry to hear it. All those Genovese eating pesto suggests that
it doesn't take everyone that way.

Chermoula
Tabouli
Chimichurri
Gremolata

All of those have a ton of herbage.

Cindy Hamilton

On Fri, 24 Jun 2011 11:01:10 -0700, Ranée at Arabian Knits
> wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> On Fri, 24 Jun 2011 07:59:18 -0700, Ranée at Arabian Knits
>> > wrote:
>>
>> >In article >,
>> > Janet Bostwick > wrote:
>> >
>> >> Do you remember Kraft Spaghetti in a box. It's made for people who
>> >> don't like food that tastes of something herby or spicy. Kraft is
>> >> right on the money with it, understanding that there is a great group
>> >> of people that don't like experimenting with food and don't like
>> >> flavors that are anything but bland.
>> >
>> > I don't remember this. It makes sense, though. I can't imagine that
>> >it was any easier than buying spaghetti and canned sauce, though.
>> >
>> >I believe this was before sauces came in a jar or can. Remember pizza in a
>> >box came with a can of tomato paste.
>> You must be just a child ;O)
>
> Must be! I don't remember pizza in a box, except for take out and
>delivery. I turn 35 next month. :-)
>
>Regards,
>Ranee @ Arabian Knits
Ouch! You wound me! Add a couple more years (decades) I'm not going
to tell more
Janet US

On Fri, 24 Jun 2011 13:03:52 -0400, "Christopher M."
> wrote:

> Sometimes I over-do it with the paprika.

You're the opposite of me then. I rarely use paprika.

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

i learned from the pizza in a box, i coul buy a can of tomato paste, and a
couple of tins of those cheap biscusts in a tin and some parm, and have
twice as much for half the price,

first apt, heat was included so no biggie, when i moved to paying my own
utilities oi would cook both and eat cold, man was i poor, Lee
"Janet Bostwick" > wrote in message
...
> On Fri, 24 Jun 2011 11:01:10 -0700, Ranée at Arabian Knits
> > wrote:
>
>>In article >,
>> Janet Bostwick > wrote:
>>
>>> On Fri, 24 Jun 2011 07:59:18 -0700, Ranée at Arabian Knits
>>> > wrote:
>>>
>>> >In article >,
>>> > Janet Bostwick > wrote:
>>> >
>>> >> Do you remember Kraft Spaghetti in a box. It's made for people who
>>> >> don't like food that tastes of something herby or spicy. Kraft is
>>> >> right on the money with it, understanding that there is a great group
>>> >> of people that don't like experimenting with food and don't like
>>> >> flavors that are anything but bland.
>>> >
>>> > I don't remember this. It makes sense, though. I can't imagine
>>> > that
>>> >it was any easier than buying spaghetti and canned sauce, though.
>>> >
>>> >I believe this was before sauces came in a jar or can. Remember pizza
>>> >in a
>>> >box came with a can of tomato paste.
>>> You must be just a child ;O)
>>
>> Must be! I don't remember pizza in a box, except for take out and
>>delivery. I turn 35 next month. :-)
>>
>>Regards,
>>Ranee @ Arabian Knits
> Ouch! You wound me! Add a couple more years (decades) I'm not going
> to tell more
> Janet US

On 24/06/2011 3:38 AM, sf wrote:

> Kraft Spaghetti was another once a week meal when I was a kid. I'll
> give mom some credit and acknowledge that she added browned hamburger,
> dried oregano and garlic powder to jazz it up a bit. Those were the
> days before we could buy fresh mushrooms in the grocery store and
> canned mushrooms never sullied the sauce. Unlike Chung King Chow Mein
> and most of the Swanson TV Dinners, at least it was something I liked.
>

When I was a kid in the 50s, spaghetti came from one of those boxes or
from a can.

On Fri, 24 Jun 2011 07:59:18 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> Janet Bostwick > wrote:
>
> > Do you remember Kraft Spaghetti in a box. It's made for people who
> > don't like food that tastes of something herby or spicy. Kraft is
> > right on the money with it, understanding that there is a great group
> > of people that don't like experimenting with food and don't like
> > flavors that are anything but bland.
>
> I don't remember this. It makes sense, though.

You're too young. You'd have to be "of the era" and for it to happen
with any regularity, you'd need to have a white bread Midwest American
mother who eagerly accepted the 50's adoption of boxed mixes and
frozen meals (convenience foods of the time).

> I can't imagine that
> it was any easier than buying spaghetti and canned sauce, though.
>
Buying separate packages of spaghetti and sauce requires thinking.
This is already proportioned for no more than 4 people. All the
essential ingredients are in the box, full directions are on the box
and it was perfect for housewives of the 50's who considered spaghetti
a foreign dish. There was no guesswork, just open the box and follow
the directions. It was also a good choice for Johnny or Jenny's first
solo attempt at making a family dinner.

We also had pizza kits that were basically a biscuit crust and came
with a small can of tomato sauce and (if I remember correctly) a tube
of parmesan cheese - I think there was a version with pepperoni too.
All you did was open the box and follow the directions. Add extra
toppings as teenaged tastes expanded. In my house, it was often an
after school snack to make when friends came over.

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

sf wrote:
> "Christopher M." > wrote:
>
>> Sometimes I over-do it with the paprika.
>
> You're the opposite of me then.

As in so many people can not detect much flavor in papkira I took that
as yet another anti-spice troll. So yes you are opposite of him in that
sense.

Cindy Hamilton wrote:
> On Jun 23, 6:34 pm, "Christopher M." > wrote:
>
>> I think it's generally unhealthy to eat large amounts of anything. I
>> don't think that people, hundreds of years ago, would typically add
>> handfuls of herbs to their dishes.
>
> I think you'd be wrong. Salads used to be made mostly of herbs. I
> like a salad that's 50% lettuce and 50% parsley (or 50% cilantro).

That's true. Maybe I was thinking about how some ingredients are
concentrated in prepared foods, like high-fructose corn syrup.


W. Pooh (AKA Winnie P.)

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> Janet Bostwick > wrote:
>
>> On Fri, 24 Jun 2011 07:59:18 -0700, Ranée at Arabian Knits
>> > wrote:
>>
>> >In article >,
>> > Janet Bostwick > wrote:
>> >
>> >> Do you remember Kraft Spaghetti in a box. It's made for people who
>> >> don't like food that tastes of something herby or spicy. Kraft is
>> >> right on the money with it, understanding that there is a great group
>> >> of people that don't like experimenting with food and don't like
>> >> flavors that are anything but bland.
>> >
>> > I don't remember this. It makes sense, though. I can't imagine that
>> >it was any easier than buying spaghetti and canned sauce, though.
>> >
>> >I believe this was before sauces came in a jar or can. Remember pizza
>> >in a
>> >box came with a can of tomato paste.
>> You must be just a child ;O)
>
> Must be! I don't remember pizza in a box, except for take out and
> delivery. I turn 35 next month. :-)

AFAIK it's still being made.

On Fri, 24 Jun 2011 12:13:27 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > You're the opposite of me then. I rarely use paprika.
>
> I love paprika. It isn't the most used spice I use by far, but I
> would definitely be floundering without it.
>
What do you do with it? I'm pretty sure you don't make many Hungarian
recipes.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 11:25:57 -0600, Janet Bostwick
> wrote:

> I just can't imagine not having a drawer and a cupboard full of herbs
> and spices and a section of the garden devoted to herbs.

Have you seen the (cheap white plastic) unit, advertised on tv) that
is the size of two boxes of cereal stored upright on a shelf? The
unit is two movable parts and each one is supposed to hold 10 bottles.
You pull one out and then rotate it so you can read the labels. I
tried to google it for you, but couldn't find that particular model
and don't remember what they called it so I can't search by name.


--

Today's mighty oak is just yesterday's nut that held its ground.

On 24/06/2011 5:21 PM, sf wrote:

>> I love paprika. It isn't the most used spice I use by far, but I
>> would definitely be floundering without it.
>>
> What do you do with it? I'm pretty sure you don't make many Hungarian
> recipes.
>
When I bake chicken pieces I usually sprinkle a little paprika on it. I
also add a bit of it to the bread crumbs or flour when I do oven fried
chicken. I occasionally make chicken paprikash, which uses lots of
paprika.

the website is:

www.buyswivelrack.com

iirc

Lee
"sf" > wrote in message
...
> On Fri, 24 Jun 2011 11:25:57 -0600, Janet Bostwick
> > wrote:
>
>> I just can't imagine not having a drawer and a cupboard full of herbs
>> and spices and a section of the garden devoted to herbs.
>
> Have you seen the (cheap white plastic) unit, advertised on tv) that
> is the size of two boxes of cereal stored upright on a shelf? The
> unit is two movable parts and each one is supposed to hold 10 bottles.
> You pull one out and then rotate it so you can read the labels. I
> tried to google it for you, but couldn't find that particular model
> and don't remember what they called it so I can't search by name.
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 17:53:44 -0400, Dave Smith
> wrote:

> I occasionally make chicken paprikash, which uses lots of
> paprika.

That's Hungarian, Dave.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 16:55:52 -0500, "Storrmmee"
> wrote:

> the website is:
>
> www.buyswivelrack.com

That url didn't take me where I wanted - but using "swivel rack"
helped, so I found it. The product is called Swivel Store.
https://www.buyswivelstore.com

Thanks!

````````````````````````

> "sf" > wrote in message
> ...
> > On Fri, 24 Jun 2011 11:25:57 -0600, Janet Bostwick
> > > wrote:
> >
> >> I just can't imagine not having a drawer and a cupboard full of herbs
> >> and spices and a section of the garden devoted to herbs.
> >
> > Have you seen the (cheap white plastic) unit, advertised on tv) that
> > is the size of two boxes of cereal stored upright on a shelf? The
> > unit is two movable parts and each one is supposed to hold 10 bottles.
> > You pull one out and then rotate it so you can read the labels. I
> > tried to google it for you, but couldn't find that particular model
> > and don't remember what they called it so I can't search by name.
> >
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>


--

Today's mighty oak is just yesterday's nut that held its ground.

odd the reason i even wrote it was because i ask dh to copy it off the tv
this morning, wonder how it changed so fast, Lee
"sf" > wrote in message
...
> On Fri, 24 Jun 2011 16:55:52 -0500, "Storrmmee"
> > wrote:
>
>> the website is:
>>
>> www.buyswivelrack.com
>
> That url didn't take me where I wanted - but using "swivel rack"
> helped, so I found it. The product is called Swivel Store.
> https://www.buyswivelstore.com
>
> Thanks!
>
> ````````````````````````
>
>> "sf" > wrote in message
>> ...
>> > On Fri, 24 Jun 2011 11:25:57 -0600, Janet Bostwick
>> > > wrote:
>> >
>> >> I just can't imagine not having a drawer and a cupboard full of herbs
>> >> and spices and a section of the garden devoted to herbs.
>> >
>> > Have you seen the (cheap white plastic) unit, advertised on tv) that
>> > is the size of two boxes of cereal stored upright on a shelf? The
>> > unit is two movable parts and each one is supposed to hold 10 bottles.
>> > You pull one out and then rotate it so you can read the labels. I
>> > tried to google it for you, but couldn't find that particular model
>> > and don't remember what they called it so I can't search by name.
>> >
>> >
>> > --
>> >
>> > Today's mighty oak is just yesterday's nut that held its ground.
>>
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> Ranee at Arabian Knits > wrote:
>
>> I love paprika. It isn't the most used spice I use by far, but I
>> would definitely be floundering without it.
>
> What do you do with it? I'm pretty sure you don't make many Hungarian
> recipes.

The place that introduced my to Armenian style food put plenty of it on
their hummus and baba ghanoush and ever since I've liked it on those
dips.

On 2011-06-24, Doug Freyburger > wrote:
> The place that introduced my to Armenian style food put plenty of it on
> their hummus and baba ghanoush and ever since I've liked it on those
> dips.

Paprika is dried pepper fer pussies.

nb

On Fri, 24 Jun 2011 12:40:57 -0700, sf > wrote:

>On Fri, 24 Jun 2011 07:59:18 -0700, Ranée at Arabian Knits
> wrote:
>
>> In article >,
>> Janet Bostwick > wrote:
>>
>> > Do you remember Kraft Spaghetti in a box. It's made for people who
>> > don't like food that tastes of something herby or spicy. Kraft is
>> > right on the money with it, understanding that there is a great group
>> > of people that don't like experimenting with food and don't like
>> > flavors that are anything but bland.
>>
>> I don't remember this. It makes sense, though.
>
>You're too young. You'd have to be "of the era" and for it to happen
>with any regularity, you'd need to have a white bread Midwest American
>mother who eagerly accepted the 50's adoption of boxed mixes and
>frozen meals (convenience foods of the time).
>
>> I can't imagine that
>> it was any easier than buying spaghetti and canned sauce, though.
>>
>Buying separate packages of spaghetti and sauce requires thinking.
>This is already proportioned for no more than 4 people. All the
>essential ingredients are in the box, full directions are on the box
>and it was perfect for housewives of the 50's who considered spaghetti
>a foreign dish. There was no guesswork, just open the box and follow
>the directions. It was also a good choice for Johnny or Jenny's first
>solo attempt at making a family dinner.
>
>We also had pizza kits that were basically a biscuit crust and came
>with a small can of tomato sauce and (if I remember correctly) a tube
>of parmesan cheese - I think there was a version with pepperoni too.
>All you did was open the box and follow the directions. Add extra
>toppings as teenaged tastes expanded. In my house, it was often an
>after school snack to make when friends came over.

I think you are overlooking the fact that this was all new and made
the housewife a trend setter. It seems laughable now but it was a big
deal then. Women were beginning to go out to work. Convenience was
an issue.
Janet US

On Fri, 24 Jun 2011 15:47:25 -0700, sf > wrote:

>On Fri, 24 Jun 2011 16:55:52 -0500, "Storrmmee"
> wrote:
>
>> the website is:
>>
>> www.buyswivelrack.com
>
>That url didn't take me where I wanted - but using "swivel rack"
>helped, so I found it. The product is called Swivel Store.
>https://www.buyswivelstore.com
>
>Thanks!
>
>````````````````````````
>snip
That looks pretty handy. I'm using larger jars and filling them from
Penzeys or bulk at the store. Thanks for thinking of it for me. I
appreciate the thought.
Janet US

On Jun 24, 2:13*pm, Cindy Hamilton >
wrote:
> On Jun 23, 6:34*pm, "Christopher M." > wrote:
>
> > I think it's generally unhealthy to eat large amounts of anything. I don't
> > think that people, hundreds of years ago, would typically add handfuls of
> > herbs to their dishes.
>
> I think you'd be wrong. *Salads used to be made mostly of herbs. *I
> like a salad that's 50% lettuce and 50% parsley (or 50% cilantro).
>
> >Not only that, but there's pesticides to think about.
>
> Just as there is with any leafy vegetable, like lettuce.
>
> > Pesto, made with basil, doesn't agree with me.
>
> Sorry to hear it. *All those Genovese eating pesto suggests that
> it doesn't take everyone that way.
>
> Chermoula
> Tabouli
> Chimichurri
> Gremolata
>
> All of those have a ton of herbage.

Not to mention salads.

Jerry
--
Engineering is the art of making what you want from things you can
get.

"Doug Freyburger" > wrote in message
...
> sf wrote:
>> Ranee at Arabian Knits > wrote:
>>
>>> I love paprika. It isn't the most used spice I use by far, but I
>>> would definitely be floundering without it.
>>
>> What do you do with it? I'm pretty sure you don't make many Hungarian
>> recipes.
>
> The place that introduced my to Armenian style food put plenty of it on
> their hummus and baba ghanoush and ever since I've liked it on those
> dips.

Pooh loves lahmajouns more than White Castle.


W. Pooh (AKA Winnie P.)

"notbob" > wrote in message
...
> On 2011-06-24, Doug Freyburger > wrote:
>> The place that introduced my to Armenian style food put plenty of it on
>> their hummus and baba ghanoush and ever since I've liked it on those
>> dips.
>
> Paprika is dried pepper fer pussies.
>
> nb

You're not Bob, but you might be on to something.

Don't say that around Wolfgang Puck though. He'll kick your ass.


W. Pooh (AKA Winnie P.)

Dave Smith wrote:

> When I was a kid in the 50s, spaghetti came from one of those boxes or
> from a can.

It's reading stuff like this that reminds me how lucky I am to have been
born into an Italian family, LOL!

On 24/06/2011 9:34 PM, Goomba wrote:
> Dave Smith wrote:
>
>> When I was a kid in the 50s, spaghetti came from one of those boxes or
>> from a can.
>
> It's reading stuff like this that reminds me how lucky I am to have been
> born into an Italian family, LOL!

There weren't any Italian families where I lived. So..... no spaghetti
section in the grocery store, not pasta sauces...... Parmesan cheese WTF
was that in 1955?

Chinese food also came in cans. We never had it.... thank goodness. The
first time I had Chinese food was in the mid 60s.

On Fri, 24 Jun 2011 21:58:35 -0400, Dave Smith
> wrote:

> On 24/06/2011 9:34 PM, Goomba wrote:
> > Dave Smith wrote:
> >
> >> When I was a kid in the 50s, spaghetti came from one of those boxes or
> >> from a can.
> >
> > It's reading stuff like this that reminds me how lucky I am to have been
> > born into an Italian family, LOL!
>
> There weren't any Italian families where I lived. So..... no spaghetti
> section in the grocery store, not pasta sauces...... Parmesan cheese WTF
> was that in 1955?

Parmesan cheese came in a green can, Dave! We got it in the spaghetti
box and the pizza box. That's all we knew about it.
>
> Chinese food also came in cans. We never had it.... thank goodness. The
> first time I had Chinese food was in the mid 60s.

You're darned tootin! Same for me, but it was because I moved to a
West Coast city where there was viable Chinatown.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 18:23:55 -0600, Janet Bostwick
> wrote:

> On Fri, 24 Jun 2011 12:40:57 -0700, sf > wrote:
>
> >
> >We also had pizza kits that were basically a biscuit crust and came
> >with a small can of tomato sauce and (if I remember correctly) a tube
> >of parmesan cheese - I think there was a version with pepperoni too.
> >All you did was open the box and follow the directions. Add extra
> >toppings as teenaged tastes expanded. In my house, it was often an
> >after school snack to make when friends came over.
>
> I think you are overlooking the fact that this was all new and made
> the housewife a trend setter. It seems laughable now but it was a big
> deal then. Women were beginning to go out to work. Convenience was
> an issue.

Not really. I think my mother was a picky eater all grown up.
Remember how people here talk about being grown ups and how great it
is to have choices? She hated a lot of things, so I had only the best
of the best when she was cooking. I always had steak, never pot
roast. That sort of thing. When she wasn't cooking, she embraced
Kraft, Swanson and Campbell's.

I don't think I ever ate home made soup until I made it for myself and
I know I never had home made bread or rolls until I made them myself.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 23:23:47 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> > Ranee at Arabian Knits > wrote:
> >
> >> I love paprika. It isn't the most used spice I use by far, but I
> >> would definitely be floundering without it.
> >
> > What do you do with it? I'm pretty sure you don't make many Hungarian
> > recipes.
>
> The place that introduced my to Armenian style food put plenty of it on
> their hummus and baba ghanoush and ever since I've liked it on those
> dips.

You use paprika in hummus and baba ganoush? Huh. I've made them and
can't remember seeing a recipe that calls for it; but I'd leave it out
unless I thought it contributed to color because it's not contributing
to taste.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 24 Jun 2011 23:28:56 GMT, notbob > wrote:

> On 2011-06-24, Doug Freyburger > wrote:
> > The place that introduced my to Armenian style food put plenty of it on
> > their hummus and baba ghanoush and ever since I've liked it on those
> > dips.
>
> Paprika is dried pepper fer pussies.
>
Some of it. Hot paprika can blow your head off.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 19:39:25 -0700, Ranee at Arabian Knits
> wrote:

> In the seasoned flour for chicken fried steak, fried chicken or in
> the batter for onion rings in the realm of fried foods. Otherwise, I
> use it on chicken, some beef stews, a hamburger helper type meal, my
> spring chicken stew and fall hamburger stew. I use it in potato soup
> and shepherd's pie. Sprinkled on top of deviled eggs and hummus. I
> also use it in my mix of seasoned salt for Chex mix season and in the
> spice mix for breakfast sausage. It is good dusted on potato wedges and
> oven "fried" as well.

Thanks! I wouldn't consider it for any of those, except (maybe)
deviled eggs. I made oven fried potatoes tonight, but paprika never
crossed my mind. I used s&p (of course), fresh garlic and fresh
rosemary to season.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 17:53:45 -0500, "Storrmmee"
> wrote:

> odd the reason i even wrote it was because i ask dh to copy it off the tv
> this morning, wonder how it changed so fast, Lee

You can thank google's way too proactive way of thinking for you. I
don't mind when it gives me choices in a light gray, but I hate when
google picks one you didn't choose on to connect to. I don't think
the websites are related to Google, but it leaves me scratching my
head over why google is so aggressive.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 18:37:21 -0600, Janet Bostwick
> wrote:

> On Fri, 24 Jun 2011 15:47:25 -0700, sf > wrote:
>
> >On Fri, 24 Jun 2011 16:55:52 -0500, "Storrmmee"
> > wrote:
> >
> >> the website is:
> >>
> >> www.buyswivelrack.com
> >
> >That url didn't take me where I wanted - but using "swivel rack"
> >helped, so I found it. The product is called Swivel Store.
> >https://www.buyswivelstore.com
> >
> >Thanks!
> >
> >````````````````````````
> >snip
> That looks pretty handy. I'm using larger jars and filling them from
> Penzeys or bulk at the store. Thanks for thinking of it for me. I
> appreciate the thought.
> Janet US

Glad you liked it!

--

Today's mighty oak is just yesterday's nut that held its ground.

"Doug Freyburger" > wrote in message
...
> Christopher M. wrote:
>>
>> I don't
>> think that people, hundreds of years ago, would typically add handfuls of
>> herbs to their dishes.
>
> The farther back in time you go the less variety of farmed foods were
> available. Recently this has been because of transportation. Before
> that refrigeration. Going back farther it was preservation and going
> centuries back it was fewer species had been domesticated into crops.
>
> People did in fact use wild gathered plants as much as they could pick
> for the flavor and the variety. Herbal knowledge was extensive and
> regional.
>
>> Not only that, but there's pesticides to think about.
>
> Not hundreds of years ago. You should have stopped at "I don't think".
> But based on your response to Rene'e I've reached the (obvious)
> conclusion that someone with such a topic on RFC is here as a troll.

I don't claim to be a food expert on any level but I have read food history.
I think herbs were far more common many years ago. And by that I mean far
more back than 100 years ago. But like in medieval times. And hot spices
were used in many cultures as a way to ward off food poisoning or perhaps at
least to cover the taste of spoiled food.

Certainly in my great-grandparent's and grandparent's time, herbs were used
medicinally. I have old books and reproductions of old books that contain
recipes for tinctures and syrups and lotions and what have you. It was also
recommended that various foods be eaten for various maladies.

But I grew up in a house with few spices. Oh they were there. Somebody
gave my mom a spice rack for a wedding present. She just didn't use the
spices! She did use things like cinnamon and nutmeg for baking. But for
savory foods it was mainly parsley or chili powder if she used anything at
all. Oh and dry mustard for deviled eggs. And dried chives which were
never used in cooking but my dad sprinkled them on his cottage cheese. We
have had any fresh herbs. Never!

I was rather shocked to see the lack of seasonings at my MIL's house as
well. She had dry mustard that was so old there wasn't any scent left to
it! And being Italian, I assumed she would have things like oregano or
basil. But no. I remember brining a chicken recipe with me to make when I
was helping to care for her and it needed marjoram. I had to go out and buy
it because she had none. Odder still, nobody in the family had ever heard
of it! My FIL had a big garden. I know he grew all sorts of peppers,
including hot ones, onions and garlic. But I'm not sure he grew any other
herbs. I do remember MIL telling me that three things were necessary for
soup. One was parsley, one was a bay leaf and I can't remember what the
third one was. But other than garlic those seemed to be the main things she
used.

I think some people just grew up eating bland foods. I know I did. I don't
really understand why except that my parents seem to like their food that
way. When we dine out they usually ask for no sauce or sauce on the side.
I happen to like most foods well seasoned. Not a fan of garlic. I can take
a small amount but not overly garlicky. But my husband and daughter love
the stuff. They can't get enough of it.