On Tue, 28 Jun 2011 16:35:20 +0000 (UTC),
(Steve Pope) wrote:

> 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.

Thanks for the ideas!


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

On Jun 27, 10:46*am, 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.

What Ranee said.

> > 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.

It's good on grilled meats. I believe it's traditional for fish, but
I've
never let tradition stand in the way of a tasty meal.

Cindy Hamilton

On Jun 27, 1:36*pm, Ranée at Arabian Knits >
wrote:
> In article
> >,
> *Ranée at Arabian Knits > wrote:
>
> > In article
> > >,
> > *Cindy Hamilton > wrote:
>
> > > 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.
>
> > * *Whatever h potatoes in the privacy of your own home is your own
> > business, but this is taking it too far. *Anathema!
>
> * *Evidently, I typed faster than my computer could handle. *Whatever
> you and your husband do with potatoes in the privacy of your own home is
> your own business, is what that sentence was supposed to say. *It's not
> nearly as funny now.

I think you misread my post. It's cayenne on twice-baked potatoes,
not
chermoula on potatoes. (Come to think of it, though, chermoula on
crispy
fried potatoes might be interesting.)

I don't see where aleppo pepper, zatar, or chermoula on hummus would
be anathema. Perhaps not to your taste. I recognize that the recipe
for hummus doesn't include any of those things (or yogurt, either),
but I don't see why I can't garnish it with whatever pleases me.

Cindy Hamilton

On Thu, 30 Jun 2011 06:21:35 -0700 (PDT), Cindy Hamilton
> wrote:

> On Jun 27, 10:46*am, 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.
>
> What Ranee said.
>
> > > 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.
>
> It's good on grilled meats. I believe it's traditional for fish, but
> I've
> never let tradition stand in the way of a tasty meal.
>

So, Chermoula is always a condiment never an ingredient?


--

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

"sf" > ha scritto nel messaggio

> So, Chermoula is always a condiment never an ingredient?

I marinated lamb in it for 24 hours, which makes it an ingredient in my
book. Best lamb I ever ate, too.

On Thu, 30 Jun 2011 19:28:43 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
>
> > So, Chermoula is always a condiment never an ingredient?
>
> I marinated lamb in it for 24 hours, which makes it an ingredient in my
> book. Best lamb I ever ate, too.
>
I knew I'd seen that word before, but couldn't think where. Your
original post was the first time I'd heard of it. Did you ever make
it again?

Looking at tagines and ran across this recipe, think I'll give it a
try soon since pears are coming into season. I have a covered clay
(American) casserole that I'll use instead of a tagine or cazuela.

Lamb With Pear
http://www.tagines.com/labpear.cfm

2 large onions, peeled & sliced
2 Lbs of Lean lamb, leg or shoulder cut into 2" pieces
4 Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 T Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin

Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which
are almost invariably made with lamb. Although not authentic, beef
can be used as a substitute and turns out great as well.

In a large saucepan gently fry the onion in the olive oil until soft.
Add lamb, ginger, and coriander to the pan and cook until it changes
color. Add cumin, black pepper, cinnamon, and just enough water to
cover the meat and salt to taste.

Cover and simmer gently until the meat is tender, about 1.5 - 2 hours.
(Displace the lid a little after an hour if there appears to be too
much liquid.)

Add the pears to the meat together with almonds. Cook for a further 5
minutes or until the pears are soft.

Place in a tagine and serve hot. Normally eaten using bread but rice
is a great substitute.


--

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

"sf" > ha scritto nel messaggio
"Giusi" >
> wrote:
>> > So, Chermoula is always a condiment never an ingredient?
>>
>> I marinated lamb in it for 24 hours, which makes it an ingredient in my
>> book. Best lamb I ever ate, too.
>>
> I knew I'd seen that word before, but couldn't think where. Your
> original post was the first time I'd heard of it. Did you ever make
> it again?

Oh yes! Whenever I have 24 hours I do it. I don't like pears so you can
have my portion.

On Thu, 30 Jun 2011 23:50:27 +0200, "Giusi" >
wrote:

> I don't like pears

Really? Wow!


--

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

sf replied to Giusi:

>> I don't like pears
>
> Really? Wow!

Did you know that the grittiness in pears is silica, same as sand? Some time
ago an idiot posted here that the grit was *silicone* which is the stuff of
breast implants. Not the same thing, not at all.

Bob

"Bob Terwilliger" > wrote in message
eb.com...
> sf replied to Giusi:
>
>>> I don't like pears
>>
>> Really? Wow!
>
> Did you know that the grittiness in pears is silica, same as sand? Some
> time ago an idiot posted here that the grit was *silicone* which is the
> stuff of breast implants. Not the same thing, not at all.

Heh. Pears are one of the fruits I do like.

"Bob Terwilliger" > ha scritto nel messaggio
> sf replied to Giusi:
>
>>> I don't like pears
>>
>> Really? Wow!
>
> Did you know that the grittiness in pears is silica, same as sand? Some
> time ago an idiot posted here that the grit was *silicone* which is the
> stuff of breast implants. Not the same thing, not at all.

And that's mostly what I don't like, but to me it was like the bits of
whiskers men leave in the sink in the morning after shaving. I think pears
feel hairy.

On Thu, 30 Jun 2011 22:26:26 -0700, "Bob Terwilliger"
> wrote:

> sf replied to Giusi:
>
> >> I don't like pears
> >
> > Really? Wow!
>
> Did you know that the grittiness in pears is silica, same as sand? Some time
> ago an idiot posted here that the grit was *silicone* which is the stuff of
> breast implants. Not the same thing, not at all.
>

Pears are gritty? That's one word I wouldn't use to describe them.

--

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

On Fri, 1 Jul 2011 11:43:28 +0200, "Giusi" > wrote:

>
> "Bob Terwilliger" > ha scritto nel messaggio
> > sf replied to Giusi:
> >
> >>> I don't like pears
> >>
> >> Really? Wow!
> >
> > Did you know that the grittiness in pears is silica, same as sand? Some
> > time ago an idiot posted here that the grit was *silicone* which is the
> > stuff of breast implants. Not the same thing, not at all.
>
> And that's mostly what I don't like, but to me it was like the bits of
> whiskers men leave in the sink in the morning after shaving. I think pears
> feel hairy.
>
Are you two talking about Italian pears? American peaches are hairy
if you don't peel them.... but pears?

--

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

On Fri, 01 Jul 2011 09:26:32 -0700, sf > wrote:

>On Thu, 30 Jun 2011 22:26:26 -0700, "Bob Terwilliger"
> wrote:
>
>> sf replied to Giusi:
>>
>> >> I don't like pears
>> >
>> > Really? Wow!
>>
>> Did you know that the grittiness in pears is silica, same as sand? Some time
>> ago an idiot posted here that the grit was *silicone* which is the stuff of
>> breast implants. Not the same thing, not at all.
>>
>
>Pears are gritty? That's one word I wouldn't use to describe them.
In my experience, gritty pears are a result of the kind of growing
season. Some years gritty and mostly not. (Bartlett)
Janet US

"sf" > ha scritto nel messaggio

> Are you two talking about Italian pears? American peaches are hairy
> if you don't peel them.... but pears?

Absolutely not. I haven't eaten pears in decades because I hate all but the
green Japanese one tjhat looks like an apple and isn't hairy inside. It's a
mouthfeel thing, not the outside. I am not the only one who notices it, but
you may be one of the few who don't.

"Giusi" > wrote:
>> sf replied to Giusi:
>>
>>>> I don't like pears
>>>
>>> Really? Wow!
>
>And that's mostly what I don't like, but to me it was like the bits of
>whiskers men leave in the sink in the morning after shaving. I think pears
>feel hairy.

You're thinking men got a pair... much different from my "she got a
pair". I happen to like ripe anjous; big, heavy, and oh so juicy...
no hair... first parts I check are their thick long stems, if when I
tweak them they leak around the edges means they're perfect eating.

On Fri, 1 Jul 2011 20:09:01 +0200, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio
>
> > Are you two talking about Italian pears? American peaches are hairy
> > if you don't peel them.... but pears?
>
> Absolutely not. I haven't eaten pears in decades because I hate all but the
> green Japanese one tjhat looks like an apple and isn't hairy inside. It's a
> mouthfeel thing, not the outside. I am not the only one who notices it, but
> you may be one of the few who don't.
>
Not only do I not notice it, I've never heard anyone comment about it
either. There's no hair on any pear (inside or out) AFAIC and they
aren't gritty. I prefer Bartlett (which can be crunchy when ripe too)
and the softer types because they have more pear flavor not because
they are hairless and gritless.

--

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

sf > wrote:

>Not only do I not notice it, I've never heard anyone comment about it
>either. There's no hair on any pear (inside or out) AFAIC and they
>aren't gritty. I prefer Bartlett (which can be crunchy when ripe too)
>and the softer types because they have more pear flavor not because
>they are hairless and gritless.

Offhand I doubt there is silicon dioxide grit inside any pear,
more likely they are just woody, i.e. the grittiness is
due to cellulose fibers.


Steve

Giusi wrote:
> "sf" > ha scritto nel messaggio
>
>> American peaches are hairy if you don't peel them.... but pears?
>
> I haven't eaten pears in decades because I hate all but the
> green Japanese one tjhat looks like an apple and isn't hairy inside. It's a
> mouthfeel thing, not the outside.

Inside? Okay. I've never heard the mouth feel of a pear described that
way but I get the point. I don't mind that feel you do. Tastes vary.
It's a creative description.

"sf" > wrote in message
...
> On Thu, 30 Jun 2011 22:26:26 -0700, "Bob Terwilliger"
> > wrote:
>
>> sf replied to Giusi:
>>
>> >> I don't like pears
>> >
>> > Really? Wow!
>>
>> Did you know that the grittiness in pears is silica, same as sand? Some
>> time
>> ago an idiot posted here that the grit was *silicone* which is the stuff
>> of
>> breast implants. Not the same thing, not at all.
>>
>
> Pears are gritty? That's one word I wouldn't use to describe them.

Really ripe raw ones are.

On 7/1/2011 5:13 PM, Julie Bove wrote:
> > wrote in message
> ...
>> On Thu, 30 Jun 2011 22:26:26 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>> sf replied to Giusi:
>>>
>>>>> I don't like pears
>>>>
>>>> Really? Wow!
>>>
>>> Did you know that the grittiness in pears is silica, same as sand? Some
>>> time
>>> ago an idiot posted here that the grit was *silicone* which is the stuff
>>> of
>>> breast implants. Not the same thing, not at all.
>>>
>>
>> Pears are gritty? That's one word I wouldn't use to describe them.
>
> Really ripe raw ones are.
>
>
Some pears have less scelereids ("grit") than others. Unfortunately,
those from Europe with less were not resistant to fire blight, which is
an American disease. It is a continuous process to try to breed pears
that are both not very gritty and resist fire blight.

Sclereids, by the way, are not silicon (an element), silica (silicon
dioxide: a major component of sand) or silicones (organic silicon
compounds) but are closely related to the stuff that makes plum pits.

--


James Silverton, Potomac

I'm *not*

On Fri, 01 Jul 2011 17:52:46 -0400, James Silverton wrote:

> Some pears have less scelereids ("grit") than others. Unfortunately,
> those from Europe with less were not resistant to fire blight, which is
> an American disease. It is a continuous process to try to breed pears
> that are both not very gritty and resist fire blight.
>
> Sclereids, by the way, are not silicon (an element), silica (silicon
> dioxide: a major component of sand) or silicones (organic silicon
> compounds) but are closely related to the stuff that makes plum pits.

I'm killfiling you for introducing interesting facts into a usenet
discussion.

--

-Jeff B.


"Excuse me.
I don't mean to impose,
but I am the Ocean."

~ The Salton Sea

On 7/1/2011 5:13 PM, Julie Bove wrote:
> > wrote

>> On Thu, 30 Jun 2011 22:26:26 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>> sf replied to Giusi:
>>>
>>>>> I don't like pears
>>>>
>>>> Really? Wow!
>>>
>>> Did you know that the grittiness in pears is silica, same as sand? Some
>>> time
>>> ago an idiot posted here that the grit was *silicone* which is the stuff
>>> of breast implants. Not the same thing, not at all.


>> Pears are gritty? That's one word I wouldn't use to describe them.
>
> Really ripe raw ones are.

They feel kind of gritty to me, and I don't get the appeal of them
at all.

nancy

Steve wrote:

>> Not only do I not notice it, I've never heard anyone comment about it
>> either. There's no hair on any pear (inside or out) AFAIC and they
>> aren't gritty. I prefer Bartlett (which can be crunchy when ripe too)
>> and the softer types because they have more pear flavor not because
>> they are hairless and gritless.
>
> Offhand I doubt there is silicon dioxide grit inside any pear,
> more likely they are just woody, i.e. the grittiness is
> due to cellulose fibers.

Google "stone cells" and "pear". Counterintuitively, the grit develops as
the pear ripens, so it's *better* to pick pears when they're unripe and let
them soften off the tree.

Bob

On Fri, 1 Jul 2011 19:12:18 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >Not only do I not notice it, I've never heard anyone comment about it
> >either. There's no hair on any pear (inside or out) AFAIC and they
> >aren't gritty. I prefer Bartlett (which can be crunchy when ripe too)
> >and the softer types because they have more pear flavor not because
> >they are hairless and gritless.
>
> Offhand I doubt there is silicon dioxide grit inside any pear,
> more likely they are just woody, i.e. the grittiness is
> due to cellulose fibers.
>
I looked at an asian pear today and touched it. I wouldn't call it
hairy. It does have an odd bumpy skin that I suppose could gross out
someone who doesn't like that sort of thing, but peach fuzz is a lot
hairier IMO.

--

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

On Fri, 01 Jul 2011 18:45:53 -0700, Ranee at Arabian Knits
> wrote:

> I find that pears are gritty when they are underripe.

Maybe that's the problem. I make sure they're ripe before I eat them.

--

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

On Fri, 01 Jul 2011 20:11:56 -0400, Nancy Young
> wrote:

> They feel kind of gritty to me, and I don't get the appeal of them
> at all.

Are you talking about pears in general?

--

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

"sf" > wrote in message
...
> On Fri, 01 Jul 2011 18:45:53 -0700, Ranee at Arabian Knits
> > wrote:
>
>> I find that pears are gritty when they are underripe.
>
> Maybe that's the problem. I make sure they're ripe before I eat them.

Nope. They're gritty when they're too ripe.

Bob Terwilliger wrote:
> Steve wrote:
>
>>> Not only do I not notice it, I've never heard anyone comment about
>>> it either. There's no hair on any pear (inside or out) AFAIC and
>>> they aren't gritty. I prefer Bartlett (which can be crunchy when
>>> ripe too) and the softer types because they have more pear flavor
>>> not because they are hairless and gritless.
>>
>> Offhand I doubt there is silicon dioxide grit inside any pear,
>> more likely they are just woody, i.e. the grittiness is
>> due to cellulose fibers.
>
> Google "stone cells" and "pear". Counterintuitively, the grit
> develops as the pear ripens, so it's *better* to pick pears when
> they're unripe and let them soften off the tree.

That's how you're supposed to do it.

a way to compare is make a batch of apple butter, use same recipe subbing
pears, there is a very distinct/noticiable texture difference, lucky for me
the pear texture doesn't bother me but yes it is there, texture/mouth feel
is why i generally don't eat as much animal protien as i should. Lee
"Steve Pope" > wrote in message
...
> sf > wrote:
>
>>Not only do I not notice it, I've never heard anyone comment about it
>>either. There's no hair on any pear (inside or out) AFAIC and they
>>aren't gritty. I prefer Bartlett (which can be crunchy when ripe too)
>>and the softer types because they have more pear flavor not because
>>they are hairless and gritless.
>
> Offhand I doubt there is silicon dioxide grit inside any pear,
> more likely they are just woody, i.e. the grittiness is
> due to cellulose fibers.
>
>
> Steve

On 7/1/2011 10:25 PM, sf wrote:
> On Fri, 01 Jul 2011 20:11:56 -0400, Nancy Young
> > wrote:
>
>> They feel kind of gritty to me, and I don't get the appeal of them
>> at all.
>
> Are you talking about pears in general?

Yes, pears are safe around me. Having said that, since I don't care
for them I haven't done some kind of taste test of all different
pears. I imagine some are better than others.

nancy

"Storrmmee" > wrote in message
...
>a way to compare is make a batch of apple butter, use same recipe subbing
>pears, there is a very distinct/noticiable texture difference, lucky for me
>the pear texture doesn't bother me but yes it is there, texture/mouth feel
>is why i generally don't eat as much animal protien as i should. Lee
> "Steve Pope" > wrote in message
> ...
>> sf > wrote:
>>
>>>Not only do I not notice it, I've never heard anyone comment about it
>>>either. There's no hair on any pear (inside or out) AFAIC and they
>>>aren't gritty. I prefer Bartlett (which can be crunchy when ripe too)
>>>and the softer types because they have more pear flavor not because
>>>they are hairless and gritless.
>>
>> Offhand I doubt there is silicon dioxide grit inside any pear,
>> more likely they are just woody, i.e. the grittiness is
>> due to cellulose fibers.
>>
>>
>> Steve
>
>

"Storrmmee" > wrote in message
...
>a way to compare is make a batch of apple butter, use same recipe subbing
>pears, there is a very distinct/noticiable texture difference, lucky for me
>the pear texture doesn't bother me but yes it is there, texture/mouth feel
>is why i generally don't eat as much animal protien as i should. Lee

Back when I canned, I used to make a lot of applesauce. Because we don't
spray our trees, our apples got something wrong with them. I don't know
what it was. They were very small and many unusable. They seemed to have
brown worm tunnels through them but no visible worms.

We used the few that were usable but then used pears for the rest. We had a
bumper crop of pears that year. Daughter called it papplesauce. It was
good but did have a different texture.

We did not like the pears in pear crisp. I don't know why. We all like
canned pears. But this just didn't come out right or something.

> GUEST wrote:
> I like cilantro in salsa, but in a lot of other dishes it tastes
like grass.
>
> Restaurants seem to be adding more and more decorative herbs like
cilantro
> to their dishes. California Pizza Kitchen puts cilantro on all of
their BBQ
> chicken pizzas. The Cheesecake Factory puts it in their white rice.
The
> Cheesecake Factory also adds a handful of basil to their Chicken
Marsala.
> You can't even taste the Marsala wine.
>
> All these herbs are turning me off of my favorite restaurants.
>
>
> W. Pooh (AKA Winnie P.)

I hate it when my medium-rare steak
gets ruined by decorative herbs. Hell, if I wanted them, I would've
ordered them, wouldn't I!?

On Fri, 15 Jul 2011 19:33:54 -0500,
lid (Moby_Nick) wrote:

>
> > GUEST wrote:
> > I like cilantro in salsa, but in a lot of other dishes it tastes
> like grass.
> >
> > Restaurants seem to be adding more and more decorative herbs like
> cilantro
> > to their dishes. California Pizza Kitchen puts cilantro on all of
> their BBQ
> > chicken pizzas. The Cheesecake Factory puts it in their white rice.
> The
> > Cheesecake Factory also adds a handful of basil to their Chicken
> Marsala.
> > You can't even taste the Marsala wine.
> >
> > All these herbs are turning me off of my favorite restaurants.
> >
> >
> > W. Pooh (AKA Winnie P.)
>
> I hate it when my medium-rare steak
> gets ruined by decorative herbs. Hell, if I wanted them, I would've
> ordered them, wouldn't I!?

Not many people do much beyond the basics with steak so I'm curious...
Are you talking about a meal when you know the person who cooks for
you well, or are you talking about restaurant food? Restaurants tend
to warn you about the details of what they're doing to the food on the
menu, so you should know what's coming up on your plate. If a
relative is cooking, you have history as context - so you can head it
off at the pass. When friends cook for you, sure... you can give them
a laundry list of likes and dislikes - but what you really should be
telling them is what you're deathly allergic to and scrape off what
you don't like at the table.

--

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

"sf" > ha scritto nel messaggio

If a> relative is cooking, you have history as context - so you can head it
> off at the pass. When friends cook for you, sure... you can give them
> a laundry list of likes and dislikes - but what you really should be
> telling them is what you're deathly allergic to and scrape off what
> you don't like at the table.

I think that person should stay home to eat. Deathly allergic, OK, tell me.
Otherwise, deal.

totally agree, i figure as long as i am not having a reaction to the food,
its rude to not eat what someone else has gone to the trouble to prepare, as
long as it isn't a health hazard eat it, shut up and be grateful someone
cares enough about you to want to do it for you, Lee
"Giusi" > wrote in message
...
>
> "sf" > ha scritto nel messaggio
>
> If a> relative is cooking, you have history as context - so you can head
> it
>> off at the pass. When friends cook for you, sure... you can give them
>> a laundry list of likes and dislikes - but what you really should be
>> telling them is what you're deathly allergic to and scrape off what
>> you don't like at the table.
>
> I think that person should stay home to eat. Deathly allergic, OK, tell
> me. Otherwise, deal.
>
>