"Christopher M." > wrote in message
...
>
> "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.

Hmmm... We just bought some today.

What fruits and vegetables are now extinct?

"sf" > wrote in message
...
> 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.

I use paprika on potatoes, either pan fried or more likely in my house, oven
roasted. I have also used it in Chicken Paprikash.

sf wrote:
> 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.

My mom made really good navy bean soup. And what she called meat soup but
it was really hamburger with cream gravy. There was a time where we must
have been out of bread for toast or mashed potatoes or rice or whatever.
She served it in bowls and called it meat soup. She made beef stew and beef
with noodles. The beef was always really chewy. She may have made chicken
and noodles. I can't remember. But no other soups. Our soup was
Campbell's.

We ate tons of "Roni" things. Rice A Roni, Noodle Roni. Eek! She also
loved Hamburger Helper. I made the mistake of trying that stuff this past
Halloween. I bought it because it was gluten free. It was a cheese and
potato thing. Something I could have easily made on my own, had I wanted
that. I can easily say I never want that again! Not even a homemade
version of it. But this stuff was soooo very salty! I can't imagine anyone
ever wanting to eat it. Into the trash it went.

On Fri, 24 Jun 2011 21:25:05 -0700, "Julie Bove"
> wrote:

> I use paprika on potatoes, either pan fried or more likely in my house, oven
> roasted.

That's decorative sprinkling. It doesn't do anything other than brown
in the oven so it looks like the white meat has browned.

> I have also used it in Chicken Paprikash.

Hungarian and the only dish mentioned where paprika is an actual
ingredient that does something for the dish. I've been told there's a
difference between Hungarian and regular paprika, but I don't see it.
I've used Hungarian paprika and regular, no difference to me. I can
tell the difference between hot Hungarian and sweet; but between sweet
Hungarian and American sweet when they're both fresh - nada.


--

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

"sf" > wrote in message
...
> On Fri, 24 Jun 2011 21:25:05 -0700, "Julie Bove"
> > wrote:
>
>> I use paprika on potatoes, either pan fried or more likely in my house,
>> oven
>> roasted.
>
> That's decorative sprinkling. It doesn't do anything other than brown
> in the oven so it looks like the white meat has browned.

How is it decorative? I put it on there before they are cooked and there is
a taste to it.
>
>> I have also used it in Chicken Paprikash.
>
> Hungarian and the only dish mentioned where paprika is an actual
> ingredient that does something for the dish. I've been told there's a
> difference between Hungarian and regular paprika, but I don't see it.
> I've used Hungarian paprika and regular, no difference to me. I can
> tell the difference between hot Hungarian and sweet; but between sweet
> Hungarian and American sweet when they're both fresh - nada.

I have only ever bought sweet paprika which is also Hungarian (never seen
any labeled American) and stuff that merely says paprika. There is a
difference between the two. The stuff that isn't sweet has a hot taste to
it.

Julie Bove > wrote:

>I have only ever bought sweet paprika which is also Hungarian (never seen
>any labeled American) and stuff that merely says paprika. There is a
>difference between the two. The stuff that isn't sweet has a hot taste to
>it.

This is probably unrelated, but I bought some "paprika" (no qualifier)
recently and it totally had a New Mexico chile flavor component.
The resident New Mexican agreed with me so I wasn't just imagining it.

Any dried powdered red pepper is potentially "paprika". I suppose
whatever chiles or peppers there is a surplus of and which are not
too hot get tossed in. Sorta like Two Buck Chuck sometimes tastes
of Cabernet.

Steve

On Fri, 24 Jun 2011 20:59:21 -0700, sf > wrote:
snip

>
>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.

My mother was the opposite. If there was a new fruit, vegetable, item
in the grocery store, she brought it home and we ate it. Watching
her in the kitchen was how I learned to cook.
Janet US

"Janet Bostwick" > wrote in message
...
> On Fri, 24 Jun 2011 20:59:21 -0700, sf > wrote:
> snip
>
>>
>>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.
>
> My mother was the opposite. If there was a new fruit, vegetable, item
> in the grocery store, she brought it home and we ate it. Watching
> her in the kitchen was how I learned to cook.

Lucky you
--
--

https://www.shop.helpforheroes.org.uk/

"Julie Bove" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Fri, 24 Jun 2011 21:25:05 -0700, "Julie Bove"
>> > wrote:
>>
>>> I use paprika on potatoes, either pan fried or more likely in my house,
>>> oven
>>> roasted.
>>
>> That's decorative sprinkling. It doesn't do anything other than brown
>> in the oven so it looks like the white meat has browned.
>
> How is it decorative? I put it on there before they are cooked and there
> is a taste to it.
>>
>>> I have also used it in Chicken Paprikash.
>>
>> Hungarian and the only dish mentioned where paprika is an actual
>> ingredient that does something for the dish. I've been told there's a
>> difference between Hungarian and regular paprika, but I don't see it.
>> I've used Hungarian paprika and regular, no difference to me. I can
>> tell the difference between hot Hungarian and sweet; but between sweet
>> Hungarian and American sweet when they're both fresh - nada.
>
> I have only ever bought sweet paprika which is also Hungarian (never seen
> any labeled American) and stuff that merely says paprika. There is a
> difference between the two. The stuff that isn't sweet has a hot taste to
> it.

That smoked paprika looks interesting.


W. Pooh (AKA Winnie P.)

"Janet Bostwick" > wrote in message
...
> 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

I find that some herbs take away from the meatiness of some dishes. (Once I
got a meatball that had a ton of parsley in it. They should have called it a
parsley ball.) But I think salt, pepper, and onion would all enhance
meatiness. Garlic too.


W. Pooh (AKA Winnie P.)

my parents were married and had their oldest child before my mother even saw
spaghetti, my grandmother served it on one of their visits, my mom had no
idea how to even eat it, Lee


"Dave Smith" > wrote in message
m...
> 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.

my mother didn't like, ans still doesn't care to cook except baking at the
holidays. i learned from her. i don't care to do the mechanical part of
cooking be cause i can't stand still and "stir contantly".

I learned from her.
-food you can make that simmers or slow cooks is easier to leave alone.
-pricey ingriedents that other feel are upper class usually just spend too
much money and take away from other areas of life style you would rather
spend your money on.
-fresher and less processed is better and allows for more variations.
-budgeting the food helps you eat more variety and have better experiences.
-steak doesn't go as far and you have to eat less if you insist on a
particular cut of meat.
-grow a garden and buy fresh meat from a farmer if you can.
-boxed foods are ONLY for nights when there is something more important to
do like a family activity and food needs to be rushed.

Lee
"Janet Bostwick" > wrote in message
...
> On Fri, 24 Jun 2011 20:59:21 -0700, sf > wrote:
> snip
>
>>
>>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.
>
> My mother was the opposite. If there was a new fruit, vegetable, item
> in the grocery store, she brought it home and we ate it. Watching
> her in the kitchen was how I learned to cook.
> Janet US

and no matter, when i typed it in it wasn't there anymore, so maybe they
took it down, because when i went to the one you posted, prices and
accessorires were different, Lee


"sf" > wrote in message
...
> 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.

roasted garlic on a chunck of bread or a slice of fresh vegetable is just to
ie ofor.

I wonder if its a generational thing because of the depression, people
couldn't buy and didn't have area to grow them.

this is yet another raeason to be grateful of hill billie roots. my
grandmother taught, if it grows, and won't kill you, its good for something
on the table... on the rare occasions my grandfather asked her for greens,
she would get a bucket and walk to the back of the field, she would walk
back towards the house acroos the field, back and forth until her bucket was
full, I have no idea what was in there, but she would wash and simmer some,
and wilt others with bacon grease.

Lee
"Julie Bove" > wrote in message
...
>
> "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.
>

i don't remember all the details but a while back there was one dominant
kind of bananas grown, some sort of banana plague came along and off that
genitic strain, what we have now is a different strain, Lee
"Julie Bove" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>>
>> "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.
>
> Hmmm... We just bought some today.
>
> What fruits and vegetables are now extinct?
>

On Sat, 25 Jun 2011 07:24:42 -0600, Janet Bostwick
> wrote:

> Watching her in the kitchen was how I learned to cook.

I learned to cook by watching television and reading cookbooks.


--

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

On Sat, 25 Jun 2011 09:56:54 -0400, "Christopher M."
> wrote:

> That smoked paprika looks interesting.
>
It is! But you have to be careful when you use it because that smoky
flavor is odd in some dishes and ruins them for me. I don't use it
unless it's called for in a recipe (or where I want a smoky flavor)
and there have been some recipes when I thought the flavor was all
wrong.

--

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

some of the older shows, julia, justin wilsn, jeff smith and galloping
gourmet, were fine to watch, ut today's shows mostly turn my stomach, Lee


"sf" > wrote in message
...
> On Sat, 25 Jun 2011 07:24:42 -0600, Janet Bostwick
> > wrote:
>
>> Watching her in the kitchen was how I learned to cook.
>
> I learned to cook by watching television and reading cookbooks.
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 25 Jun 2011 09:59:59 -0400, "Christopher M."
> wrote:

> (Once I
> got a meatball that had a ton of parsley in it. They should have called it a
> parsley ball.)

That _is_ an odd addition to a meatball. I wonder how they got it to
hold together.

--

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

sf > wrote:

>On Sat, 25 Jun 2011 09:59:59 -0400, "Christopher M."

>> (Once I
>> got a meatball that had a ton of parsley in it. They should have called it a
>> parsley ball.)

>That _is_ an odd addition to a meatball. I wonder how they got it to
>hold together.

I'm thinking it was actually a falafel ball.

Steve

On Sat, 25 Jun 2011 12:38:22 -0500, "Storrmmee"
> wrote:

> some of the older shows, julia, justin wilsn, jeff smith and galloping
> gourmet, were fine to watch, ut today's shows mostly turn my stomach, Lee

The Cooking Channel has good one that teaches the basics. It's called
Kelsey's Essentials.

--

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

On Sat, 25 Jun 2011 17:59:53 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Sat, 25 Jun 2011 09:59:59 -0400, "Christopher M."
>
> >> (Once I
> >> got a meatball that had a ton of parsley in it. They should have called it a
> >> parsley ball.)
>
> >That _is_ an odd addition to a meatball. I wonder how they got it to
> >hold together.
>
> I'm thinking it was actually a falafel ball.
>
Oh, okay. Falafel doesn't have any meat though. I wonder why he
would call a falafel a meatball? I like falafel. In fact, I went to
the Falafel Drive In in San Jose two days ago for dinner.


--

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

sf wrote:
> 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.
>
> You use paprika in hummus and baba ganoush? Huh.

The place that introduced me to Armenian food dusted it on the surface
just before serving. Or sometimes sumac instead. Generous dusting.

> 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.

Smoked paprika has flavor. I'm not one ofthose who detects the heat of
hot paprika so for my purposes the smoked paprika is the one to use.

On Sat, 25 Jun 2011 20:17:53 +0000 (UTC), Doug Freyburger
> wrote:

> I'm not one ofthose who detects the heat of
> hot paprika so for my purposes the smoked paprika is the one to use.

You must be immune to chilies then. Hungarian hot paprika (at least
the one I bought that came in a can) is blazing hot even when it's
old. Cayenne is another fooler. That stuff has quite a kick too.

--

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

sf wrote:
> Doug Freyburger > wrote:
>
>> I'm not one oft hose who detects the heat of
>> hot paprika so for my purposes the smoked paprika is the one to use.
>
> You must be immune to chilies then. Hungarian hot paprika (at least
> the one I bought that came in a can) is blazing hot even when it's
> old.

Nope. Paprika has a different chemical than capsicum. I have a high
tolerance for capsicum but I don't detect the hot chemical in paprika at
all. I can hardly tell the difference between sweet hungarian paprika
and hot hungarian paprika. It's why I like the smoked paprika best.

> Cayenne is another fooler. That stuff has quite a kick too.

That's a regular capsicum pepper like habenero or jalepeno. Cayenne is
the base variety for the tobasco variety.

On 25/06/2011 4:32 PM, sf wrote:
> On Sat, 25 Jun 2011 20:17:53 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> I'm not one ofthose who detects the heat of
>> hot paprika so for my purposes the smoked paprika is the one to use.
>
> You must be immune to chilies then. Hungarian hot paprika (at least
> the one I bought that came in a can) is blazing hot even when it's
> old. Cayenne is another fooler. That stuff has quite a kick too.
>

I didn`t find hot Hungarian paprika all that hot. Cayenne OTOH.... it`s
hot.

glad you found something you like, Lee

"sf" > wrote in message
...
> On Sat, 25 Jun 2011 12:38:22 -0500, "Storrmmee"
> > wrote:
>
>> some of the older shows, julia, justin wilsn, jeff smith and galloping
>> gourmet, were fine to watch, ut today's shows mostly turn my stomach, Lee
>
> The Cooking Channel has good one that teaches the basics. It's called
> Kelsey's Essentials.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 25 Jun 2011 16:21:19 -0500, "Storrmmee"
> wrote:

> glad you found something you like, Lee
>
> "sf" > wrote in message
> ...
> > On Sat, 25 Jun 2011 12:38:22 -0500, "Storrmmee"
> > > wrote:
> >
> >> some of the older shows, julia, justin wilsn, jeff smith and galloping
> >> gourmet, were fine to watch, ut today's shows mostly turn my stomach, Lee
> >
> > The Cooking Channel has good one that teaches the basics. It's called
> > Kelsey's Essentials.
> >

I like a lot of the new shows on the Cooking Channel. What I don't
like is when they take a Food Network show concept, rename it and film
it with new faces to show on the CC, but it's the same ole, same ole -
like "The best thing I ever ate" and whatever they're calling it on
the Cooking Channel now.

--

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

On Sat, 25 Jun 2011 15:44:03 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > That _is_ an odd addition to a meatball. I wonder how they got it to
> > hold together.
>
> Kofta usually has lots of herbs (often parsley) in it, and it's
> nothing but an Arabic meatball, really.
>
I've heard of Kofta, but didn't know what it was. Thanks.

--

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

"Julie Bove" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>>
>> "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.
>
> Hmmm... We just bought some today.
>
> What fruits and vegetables are now extinct?

The Gros Michel banana was almost driven to extinction. The song "Yes We
have No Bananas" was written about the Gros Michel banana.

Many other fruits and vegetables have gone extinct over the years. It's
quite common.

I've read that in the USA only 5% of the apple varieties that existed 200
years ago still remain. In the UK, 90% of vegetable varieties have
disappeared over the last century.


W. Pooh (AKA Winnie P.)

Christopher M. wrote:

> I find that some herbs take away from the meatiness of some dishes. (Once I
> got a meatball that had a ton of parsley in it. They should have called it a
> parsley ball.) But I think salt, pepper, and onion would all enhance
> meatiness. Garlic too.
>
>
> W. Pooh (AKA Winnie P.)
>
good meatballs demand parsley in them! Some, not so much that it is
disarming but geeesh... you gotta have *some*!

On Jun 24, 8:35*am, Cindy Hamilton >
wrote:
> On Jun 23, 11:05*pm, Mark Thorson > wrote:
>
> > 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.
>
> > And they especially don't like having a wet diaper.
>
> And I'm grateful I wasn't taking a sip of coffee when I read that.

Or soda pop. That stuff hurts when laughed out through the nose.
>
> Cindy Hamilton

--Bryan

"Goomba" > wrote in message
...
> Christopher M. wrote:
>
>> I find that some herbs take away from the meatiness of some dishes. (Once
>> I got a meatball that had a ton of parsley in it. They should have called
>> it a parsley ball.) But I think salt, pepper, and onion would all enhance
>> meatiness. Garlic too.
>>
>>
>> W. Pooh (AKA Winnie P.)
> good meatballs demand parsley in them! Some, not so much that it is
> disarming but geeesh... you gotta have *some*!

I think that would depend on how meaty someone likes their meatballs.


W. Pooh (AKA Winnie P.)

On Sun, 26 Jun 2011 04:03:04 -0400, "Christopher M."
> wrote:

>
> "Goomba" > wrote in message
> ...
> > Christopher M. wrote:
> >
> >> I find that some herbs take away from the meatiness of some dishes. (Once
> >> I got a meatball that had a ton of parsley in it. They should have called
> >> it a parsley ball.) But I think salt, pepper, and onion would all enhance
> >> meatiness. Garlic too.
> >>
> >>
> >> W. Pooh (AKA Winnie P.)
> > good meatballs demand parsley in them! Some, not so much that it is
> > disarming but geeesh... you gotta have *some*!
>
> I think that would depend on how meaty someone likes their meatballs.
>
I've never considered parsley in meatballs. I don't put breadcrumbs
in them either and I use less egg than most people do because I don't
like the way bread and eggs change the taste of meat. The last thing
I want is "the meatloaf effect" in meatballs. In fact, I don't do
that to meatloaf either.

--

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

On Sun, 26 Jun 2011 04:03:04 -0400, "Christopher M."
> wrote:

>
>"Goomba" > wrote in message
...
>> Christopher M. wrote:
>>
>>> I find that some herbs take away from the meatiness of some dishes. (Once
>>> I got a meatball that had a ton of parsley in it. They should have called
>>> it a parsley ball.) But I think salt, pepper, and onion would all enhance
>>> meatiness. Garlic too.
>>>
>> good meatballs demand parsley in them! Some, not so much that it is
>> disarming but geeesh... you gotta have *some*!
>
>I think that would depend on how meaty someone likes their meatballs.

Whaddaya mean how meaty, if someone didn't like meaty they'd not make
MEATballs. I don't think all meat balls need parsley, sweedish
meatballs would contain dill, sweet n' sour meatballs do fine with any
herb or none at all, those in grape jelly sauce certainly don't need
parsley, Chinese style certainly don't contain parsley... I think only
meat-a-balles (dago) need parsley and only flat leaf... Jewish meat
balls, and all Jewish cooking contains curly leaf and usually dill.
They are very differently flavored, like two separate herbs; flat is
bitter and well, flat... curly is sweet and aromatic. Curly parsley
doesn't work well in Italian tomato sauce, but with oregano, rosemary,
basil, fennel, and other Italian herbs it really needs no parsley.
Penzeys Italian herb mix contains oregano, basil, marjaram, thyme, and
rosemary, no parsley. I'm not surprised it contains no parsley, I am
surprised it contains no crushed fennel seed, that would be an
improvement... I always add fennel seed, I don't much care for
basil... without fennel seeds it's not Italian saw-seege.

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.

It boggles the mind that Hungarian paprika and the Arab hummus and baba
ghanoush could be regarded as an introduction to anything that can be
remotely considered Armenian food (even if only as a "style").

Victor

On Jun 24, 10:39*pm, Ranee at Arabian Knits >
wrote:

>*Sprinkled on top of deviled eggs

I use cayenne. In fact, we usually use a dusting of cayenne where a
sprinkle
of paprika is customary. We've taking to calling cayenne "Not
Paprika".

Marital dialog while making twice-baked potatoes:
"Honey, taste this. What does it need?"
"It needs a little more Not Paprika."

Granted, we're a little weird.

I've taken to sprinkling a little Aleppo pepper (and zatar) on
hummus.
Unless I have chermoula on hand, in which case I drizzle that on
instead.

Cindy Hamilton

On Mon, 27 Jun 2011 07:07:16 -0700 (PDT), Cindy Hamilton
> wrote:

> I've taken to sprinkling a little Aleppo pepper (and zatar) on
> hummus.

I bought aleppo pepper for the first time last week and was wondering
what to do with it, thanks.

> Unless I have chermoula on hand, in which case I drizzle that on
> instead.

What else do you do with chermoula? I'm starting to make north
African dishes occasionally; but it's a whole 'nother set of spices
and way of using them so I have to learn.

--

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

On Mon, 27 Jun 2011 10:05:54 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > I bought aleppo pepper for the first time last week and was wondering
> > what to do with it, thanks.
>
> I use it almost everywhere else other people would use red pepper
> flakes. It has a little less eat, but a little more flavor, IMO.
>

Do you use it on pizza?

--

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

sf > wrote:

>On Mon, 27 Jun 2011 07:07:16 -0700 (PDT), Cindy Hamilton
> wrote:
>
>> I've taken to sprinkling a little Aleppo pepper (and zatar) on
>> hummus.
>
>I bought aleppo pepper for the first time last week and was wondering
>what to do with it, thanks.

Aleppo pepper is great stuff. One does have to use macro quantities
of it however. At least one is tempted to. I put at least a tablespoon
into a two-cup batch of couscous. I imagine similar amounts are used
for Aleppo chicken.

Steve