On Thursday, June 22, 2017 at 12:41:21 PM UTC-4, Janet wrote:
> In article >,
> says...
> > Subject: Have Your Tastes in Food Changed?
> > From: Cindy Hamilton >
> > Newsgroups: rec.food.cooking
> >
> > On Thursday, June 22, 2017 at 6:19:33 AM UTC-4, Ophelia wrote:
> > > [quoted text muted]
> > >
> > > I do I don't understand the desperation to cover up the flavour of
> > > whatever people are cooking.
> > >
> > > I use herbs and seasoning and that is fine for us
> >
> > It's not about covering up. It's about enjoying the flavor of the
> > spices. I enjoy plain chicken. I enjoy curried chicken. It's
> > all good.
> >
> You can also use some spices to enhance the natural flavour of
> food, so subtly that the spice used can't be tasted let alone
> identified. Cumin has that effect in amny stews and soups; a grate of
> nutmeg into frying mushrooms makes tham taste more mushroomy; cardamom
> invisibly enhances many cakes and milk puddings. A clove or two infused
> in the milk used for bread sauce.
>
> I'm sometimes struck in rfc by Americans using the word"spice" for
> ingredients I'd classify as a herb. In UK English herbs and spices are
> two distinct groups, the terms are not interchangeable.

Depends on the American. In my lexicon:

Herb: leaves and relatively tender stems of plants
Spice: seeds, bark, pods, roots, and other plant parts

Of course, some sort of flavor component is implied. Rice is a seed,
but it's not a spice.

Cindy Hamilton

On Thursday, June 22, 2017 at 2:51:50 PM UTC-4, Bruce wrote:
> On Thu, 22 Jun 2017 11:59:06 -0400, jmcquown >
> wrote:
>
> >On 6/22/2017 11:39 AM, cshenk wrote:
> >> Bruce wrote in rec.food.cooking:
> >>
> >>> On Thu, 22 Jun 2017 09:48:56 +0100, "Ophelia" >
> >>> wrote:
> >>>
> >>>> "jmcquown" wrote in message news > >>>>
> >>>> On 6/21/2017 8:33 PM, cshenk wrote:
> >>>>> Ophelia wrote in rec.food.cooking:
> >>>>>
> >>>>>> "Gary" wrote in message news > >>>>>> On 6/21/2017 10:35 AM, jmcquown wrote:
> >>>>>>> When Dad was 83, Mom had a hard time getting him to eat. (It
> >>> didn't >>>> help that he had Alzheimers.) There was nothing wrong
> >>> with her pot >>>> roast, mashed potatoes and green beans. But she
> >>> never really made >>>> much use of herbs and spices.
> >>>>>>
> >>>>>> No offense to Mom but that comment right there explains why he
> >>> didn't >>> care to eat her food. No herbs or spices? Bland crappy
> >>> food, imo.
> >>>>>>
> >>>>>>
> >>>>>> ==
> >>>>>>
> >>>>>> Why? Not everyone likes spices you know!
> >>>>>
> >>>>> (fixed minor typo above).
> >>>>>
> >>>>> It may be a language thing here but you seem to relate the word
> >>>>> 'spices' to 'spicy' and mean hot. USA/Canada folks don't mean that
> >>> when >> they says 'spices' in the same way you might be thinking.
> >>> Sure, we >> might but it's not automatic.
> >>>>>
> >>>> Surely you know by now Ophelia and her husband don't like pepper. I
> >>>> don't mean chili peppers, just plain ground pepper, which is a
> >>>> spice.
> >>>>
> >>>> To me, life without pepper would be very bland indeed. But we
> >>>> can't all like the same things.
> >>>
> >>> I think I could live without spices.
> >>
> >> Yeah, but would you enjoy it as much? ;-)
> >>
> >>
> >Since Bruce is a pesceterian it would probably be pretty darn bland.
>
> I don't think we use any spices with fish, except pepper. Who uses
> cinnamon, cloves, mace etc... with fish?

People from the Indian sub-continent.

Coriander seed is quite good with fish.

Cindy Hamilton

On Thu, 22 Jun 2017 12:10:38 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, June 22, 2017 at 2:51:50 PM UTC-4, Bruce wrote:
>> On Thu, 22 Jun 2017 11:59:06 -0400, jmcquown >
>> wrote:
>>
>> >On 6/22/2017 11:39 AM, cshenk wrote:
>> >> Bruce wrote in rec.food.cooking:
>> >>
>> >>> On Thu, 22 Jun 2017 09:48:56 +0100, "Ophelia" >
>> >>> wrote:
>> >>>
>> >>>> "jmcquown" wrote in message news >> >>>>
>> >>>> On 6/21/2017 8:33 PM, cshenk wrote:
>> >>>>> Ophelia wrote in rec.food.cooking:
>> >>>>>
>> >>>>>> "Gary" wrote in message news >> >>>>>> On 6/21/2017 10:35 AM, jmcquown wrote:
>> >>>>>>> When Dad was 83, Mom had a hard time getting him to eat. (It
>> >>> didn't >>>> help that he had Alzheimers.) There was nothing wrong
>> >>> with her pot >>>> roast, mashed potatoes and green beans. But she
>> >>> never really made >>>> much use of herbs and spices.
>> >>>>>>
>> >>>>>> No offense to Mom but that comment right there explains why he
>> >>> didn't >>> care to eat her food. No herbs or spices? Bland crappy
>> >>> food, imo.
>> >>>>>>
>> >>>>>>
>> >>>>>> ==
>> >>>>>>
>> >>>>>> Why? Not everyone likes spices you know!
>> >>>>>
>> >>>>> (fixed minor typo above).
>> >>>>>
>> >>>>> It may be a language thing here but you seem to relate the word
>> >>>>> 'spices' to 'spicy' and mean hot. USA/Canada folks don't mean that
>> >>> when >> they says 'spices' in the same way you might be thinking.
>> >>> Sure, we >> might but it's not automatic.
>> >>>>>
>> >>>> Surely you know by now Ophelia and her husband don't like pepper. I
>> >>>> don't mean chili peppers, just plain ground pepper, which is a
>> >>>> spice.
>> >>>>
>> >>>> To me, life without pepper would be very bland indeed. But we
>> >>>> can't all like the same things.
>> >>>
>> >>> I think I could live without spices.
>> >>
>> >> Yeah, but would you enjoy it as much? ;-)
>> >>
>> >>
>> >Since Bruce is a pesceterian it would probably be pretty darn bland.
>>
>> I don't think we use any spices with fish, except pepper. Who uses
>> cinnamon, cloves, mace etc... with fish?
>
>People from the Indian sub-continent.
>
>Coriander seed is quite good with fish.

Most fish that we eat are just pan-fried with salt (and pepper). I
wouldn't want to add more to a nice piece of salmon.

jmcquown wrote in rec.food.cooking:

> On 6/22/2017 11:23 AM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> >
> > My Mom's definately was. The food wasn't terrible and was always
> > balanced and on time, but when kids pray for school lunches of the
> > 60's and TV dinners of the same era, you kinda got the picture ;-)
> >
> I got the picture. I didn't pray for school lunches. The only
> time I remember asking for lunch money was when we lived in Vista,
> outside of San Diego. I was... hmm, 7. It was going to be "taco
> day" and all my classmates were excited about it. So I asked for
> lunch money. Might have been 50 cents, I don't really remember.

I don't either. I just remember with 3 kids, it was more tham Mom had
to do all the time.

> Mom said, "You won't like them [tacos]." Reason being, they put
> iceburg lettuce on the tacos. I hated lettuce. (Still do, as a
> matter of fact.) But Mom gave in to teach me a lesson.
>
> The "lunch lady" in the cafeteria wouldn't leave the lettuce off my
> tacos. Ugh! I wouldn't eat them. The teacher/cafeteria monitor
> refused to let me out until I ate it. I refused. They called my
> mom, "She won't eat her lunch." "Of course she won't, she hates
> lettuce." LOL
>
> What right did they have to try to force me to eat something I didn't
> like? None. Why couldn't they have simply skipped the lettuce? It
> was an assembly line, surely you don't HAVE to put shredded iceburg
> lettuce on the taco. It would have been easy enough to leave out.
> That was the last time I ever bought lunch at a school cafeteria.

Dunno, but in my case, I'd have devoured them and if lettuce bothered
me, I'd have picked it out then devoured them. Then again, I like
Balut, squid, raw fish, and a host of things most consider quite odd,
so I don't find it odd that I'd do that.

It is odd that they wouldnt put it on the side for you. I wonder why
not?

> BTW, I will eat tacos all day long as long as there aren't raw
> vegetables (or salsa, can't stand that either) piled on top. All I
> need is a crispy shell, some spicy beef (ground or shredded) and top
> it with cheese.

I'm not too fond of most of their salsas . I do like a little sour
cream on that item. I got one with a little scoup of Guacamole once
and loved that! Odd yes, but I liked it.



--

jmcquown wrote in rec.food.cooking:

> On 6/22/2017 11:39 AM, cshenk wrote:
> > Bruce wrote in rec.food.cooking:
> >
> > > On Thu, 22 Jun 2017 09:48:56 +0100, "Ophelia"
> > > > wrote:
> > >
> > > > "jmcquown" wrote in message news > > > >
> > > > On 6/21/2017 8:33 PM, cshenk wrote:
> > > > > Ophelia wrote in rec.food.cooking:
> > > > >
> > > > > > "Gary" wrote in message news > > > > > > On 6/21/2017 10:35 AM, jmcquown wrote:
> > > > > > > When Dad was 83, Mom had a hard time getting him to eat.
> > > > > > > (It
> >>didn't >>>> help that he had Alzheimers.) There was nothing wrong
> >>with her pot >>>> roast, mashed potatoes and green beans. But she
> >>never really made >>>> much use of herbs and spices.
> > > > > >
> > > > > > No offense to Mom but that comment right there explains why
> > > > > > he
> >>didn't >>> care to eat her food. No herbs or spices? Bland crappy
> > > food, imo.
> > > > > >
> > > > > >
> > > > > > ==
> > > > > >
> > > > > > Why? Not everyone likes spices you know!
> > > > >
> > > > > (fixed minor typo above).
> > > > >
> > > > > It may be a language thing here but you seem to relate the
> > > > > word 'spices' to 'spicy' and mean hot. USA/Canada folks don't
> > > > > mean that
> >>when >> they says 'spices' in the same way you might be thinking.
> >>Sure, we >> might but it's not automatic.
> > > > >
> > > > Surely you know by now Ophelia and her husband don't like
> > > > pepper. I don't mean chili peppers, just plain ground pepper,
> > > > which is a spice.
> > > >
> > > > To me, life without pepper would be very bland indeed. But we
> > > > can't all like the same things.
> > >
> > > I think I could live without spices.
> >
> > Yeah, but would you enjoy it as much? ;-)
> >
> >
> Since Bruce is a pesceterian it would probably be pretty darn bland.
>
> Jill

Translation?

--

On 2017-06-22 12:41 PM, Janet wrote:
> In article >,
> says...
>> Subject: Have Your Tastes in Food Changed?
>> From: Cindy Hamilton >
>> Newsgroups: rec.food.cooking
>>
>> On Thursday, June 22, 2017 at 6:19:33 AM UTC-4, Ophelia wrote:
>>> [quoted text muted]
>>>
>>> I do I don't understand the desperation to cover up the flavour of
>>> whatever people are cooking.
>>>
>>> I use herbs and seasoning and that is fine for us
>>
>> It's not about covering up. It's about enjoying the flavor of the
>> spices. I enjoy plain chicken. I enjoy curried chicken. It's
>> all good.
>>
> You can also use some spices to enhance the natural flavour of
> food, so subtly that the spice used can't be tasted let alone
> identified. Cumin has that effect in amny stews and soups; a grate of
> nutmeg into frying mushrooms makes tham taste more mushroomy; cardamom
> invisibly enhances many cakes and milk puddings. A clove or two infused
> in the milk used for bread sauce.
>
> I'm sometimes struck in rfc by Americans using the word"spice" for
> ingredients I'd classify as a herb. In UK English herbs and spices are
> two distinct groups, the terms are not interchangeable.
>
>


My consulted with Wikipedia and it reinforced my general impression
that herbs and spices are similar in that they are used in small amounts
to flavour foods, but distinguished from each other by the parts used.
Herbs are the leaves while spices my be the seeds, bark or root.

Janet wrote in rec.food.cooking:

> In article >,
> says...
> > Subject: Have Your Tastes in Food Changed?
> > From: Cindy Hamilton >
> > Newsgroups: rec.food.cooking
> >
> > On Thursday, June 22, 2017 at 6:19:33 AM UTC-4, Ophelia wrote:
> > > [quoted text muted]
> > >
> > > I do I don't understand the desperation to cover up the
> > > flavour of whatever people are cooking.
> > >
> > > I use herbs and seasoning and that is fine for us
> >
> > It's not about covering up. It's about enjoying the flavor of the
> > spices. I enjoy plain chicken. I enjoy curried chicken. It's
> > all good.
> >
> You can also use some spices to enhance the natural flavour
> of food, so subtly that the spice used can't be tasted let alone
> identified. Cumin has that effect in amny stews and soups; a grate of
> nutmeg into frying mushrooms makes tham taste more mushroomy; cardamom
> invisibly enhances many cakes and milk puddings. A clove or two
> infused in the milk used for bread sauce.
>
> I'm sometimes struck in rfc by Americans using the word"spice" for
> ingredients I'd classify as a herb. In UK English herbs and spices
> are two distinct groups, the terms are not interchangeable.
>
> Janet UK
>
> Janet.

Hi Janet UK,

I think we know, but for us 'spices' also in a sort of generic way
covers herbs. I'd not say 'add the following 3 herbs (listing them and
amount) then the followng 3 spices (listing them and amount) but say
'add the following 6 spices' (and list the herbs and spices with
amounts). I guess it's a bit lazy but really common to do.

My mind says a leaf is an herb, and a seed, pollen or bark is a spice.
Not sure where flowers or garlic bulbs might classify but I'd lean to
herb for a flower and spice for a bulb.

On Thu, 22 Jun 2017 15:09:56 -0500, "cshenk" > wrote:

>I think we know, but for us 'spices' also in a sort of generic way
>covers herbs. I'd not say 'add the following 3 herbs (listing them and
>amount) then the followng 3 spices (listing them and amount) but say
>'add the following 6 spices' (and list the herbs and spices with
>amounts). I guess it's a bit lazy but really common to do.
>
>My mind says a leaf is an herb, and a seed, pollen or bark is a spice.
>Not sure where flowers or garlic bulbs might classify but I'd lean to
>herb for a flower and spice for a bulb.

I don't think garlic is a spice. I think it's a vegetable. (I say this
in a very unpedantic manner.)

lucretia wrote in rec.food.cooking:

> On Thu, 22 Jun 2017 12:16:14 -0400, jmcquown >
> wrote:
>
> > On 6/22/2017 12:09 PM, lucretia wrote:
> >> On Thu, 22 Jun 2017 10:10:32 -0500, "cshenk" >
> wrote:
> > >
> >>> Got a lot of cooking friends up there. Been chatting with a
> couple of >>> them since 1988 via Fidonet (still am). While there
> are certainly >>> differences, linguistically they are less notable
> in the world of >>> cooking.
> > >
> >> Anecdotal at best - we are not Trumpites like you so just speak for
> >> your own.
> > >
> > News flash, not all Americans are "Trumpites". In fact, I find
> > Trump pretty damned embarrassing.
> >
> > If she knows people who live in Canada who discuss cooking with
> > her, who are you to ban her perceptions of what they tell her about
> > how they cook?
> >
> > Jill
>
> Nobody but who is she to refer to Canadians and us without qualifying
> it to some Canadians I know or somesuch. Knowing some Canadians does
> NOT mean she knows what we all think/do, see how you reacted to being
> called a Trumpite!

Having a bad day?

I didnt insult anyone. It seems you are excessively upset that your
southern neighbors realize our differences are smaller than our
similarities when it comes to talking to someone from Germany, UK, OZ,
NZ and such. I didnt qualify my statement by 'some USA people I know'
either.

--

jmcquown wrote in rec.food.cooking:

> On 6/22/2017 12:09 PM, lucretia wrote:
> >On Thu, 22 Jun 2017 10:10:32 -0500, "cshenk" > wrote:
> >
> > > Got a lot of cooking friends up there. Been chatting with a
> > > couple of them since 1988 via Fidonet (still am). While there
> > > are certainly differences, linguistically they are less notable
> > > in the world of cooking.
> >
> > Anecdotal at best - we are not Trumpites like you so just speak for
> > your own.
> >
> News flash, not all Americans are "Trumpites". In fact, I find Trump
> pretty damned embarrassing.
>
> If she knows people who live in Canada who discuss cooking with her,
> who are you to ban her perceptions of what they tell her about how
> they cook?
>
> Jill

(hush now, but some come from her own posts over the last 5 or more
years)

--

Cheri wrote in rec.food.cooking:

> "cshenk" > wrote in message
> ...
> > Bruce wrote in rec.food.cooking:
> >
> > > On Thu, 22 Jun 2017 09:49:03 +0100, "Ophelia"
> > > > wrote:
> > >
> >>> "Bruce" wrote in message
> >>> ...
> > > >
> >>>On Wed, 21 Jun 2017 19:33:05 -0500, "cshenk" >
> wrote:
> > > >
> >>> > Ophelia wrote in rec.food.cooking:
> >>> >
> >>>>> "Gary" wrote in message news > >>>>> On 6/21/2017 10:35 AM, jmcquown wrote:
> >>>>> > When Dad was 83, Mom had a hard time getting him to eat. (It
> >>didn't >>> > help that he had Alzheimers.) There was nothing wrong
> >>with her pot >>> > roast, mashed potatoes and green beans. But she
> >>never really made >>> > much use of herbs and spices.
> >>> > >
> >>>>> No offense to Mom but that comment right there explains why he
> >>didn't >>> care to eat her food. No herbs or spices? Bland crappy
> > > food, imo.
> >>> > >
> >>> > >
> >>>>> ==
> >>> > >
> >>>>> Why? Not everyone likes spices you know!
> >>> >
> >>> > (fixed minor typo above).
> >>> >
> >>> > It may be a language thing here but you seem to relate the word
> >>> > 'spices' to 'spicy' and mean hot. USA/Canada folks don't mean
> >>> > that when they says 'spices' in the same way you might be
> >>> > thinking. Sure, we might but it's not automatic.
> > > >
> >>> I've noticed that too. To me, spicy food is hot. To Americans, it
> >>> may mean there's a lot of cinnamon in there.
> > > >
> >>> ==
> > > >
> >>> I can't even abide the smell of cinnamon
> > >
> > > I don't think I ever have it. From childhood, I remember a candy
> > > item called cinnamon stick, that was ok back then. And maybe it's
> > > in Glühwein? I'm not a fan of that.
> >
> > I gather some spices are more common in some areas but that one
> > suprises me. Not that you don't cook with it (many don't, I don't
> > except when it's in a mix unless to add to an apple pie), but to not
> > see it in a lot of bakery goods?
> >
> > I had to google the Glühwein. Yes, uses a stick of cinnamon. Might
> > be a bit too much for your tastes.
>
> Can't make a decent Snickerdoodle without it.
>
> Cheri

LOL, I'll take your word for it. I'm not into sweets much and
snickerdoodles I gather are sweets.

--

Cindy Hamilton wrote in rec.food.cooking:

> On Thursday, June 22, 2017 at 12:41:21 PM UTC-4, Janet wrote:
> > In article >,
> > says...
> > > Subject: Have Your Tastes in Food Changed?
> > > From: Cindy Hamilton >
> > > Newsgroups: rec.food.cooking
> > >
> > > On Thursday, June 22, 2017 at 6:19:33 AM UTC-4, Ophelia wrote:
> > > > [quoted text muted]
> > > >
> > > > I do I don't understand the desperation to cover up the
> > > > flavour of whatever people are cooking.
> > > >
> > > > I use herbs and seasoning and that is fine for us
> > >
> > > It's not about covering up. It's about enjoying the flavor of the
> > > spices. I enjoy plain chicken. I enjoy curried chicken. It's
> > > all good.
> > >
> > You can also use some spices to enhance the natural flavour
> > of food, so subtly that the spice used can't be tasted let alone
> > identified. Cumin has that effect in amny stews and soups; a grate
> > of nutmeg into frying mushrooms makes tham taste more mushroomy;
> > cardamom invisibly enhances many cakes and milk puddings. A clove
> > or two infused in the milk used for bread sauce.
> >
> > I'm sometimes struck in rfc by Americans using the word"spice"
> > for ingredients I'd classify as a herb. In UK English herbs and
> > spices are two distinct groups, the terms are not interchangeable.
>
> Depends on the American. In my lexicon:
>
> Herb: leaves and relatively tender stems of plants
> Spice: seeds, bark, pods, roots, and other plant parts
>
> Of course, some sort of flavor component is implied. Rice is a seed,
> but it's not a spice.
>
> Cindy Hamilton

Matches. Not sure what to do with lavender or rose flowers though!

--

Bruce wrote in rec.food.cooking:

> On Thu, 22 Jun 2017 15:09:56 -0500, "cshenk" > wrote:
>
> > I think we know, but for us 'spices' also in a sort of generic way
> > covers herbs. I'd not say 'add the following 3 herbs (listing them
> > and amount) then the followng 3 spices (listing them and amount)
> > but say 'add the following 6 spices' (and list the herbs and spices
> > with amounts). I guess it's a bit lazy but really common to do.
> >
> > My mind says a leaf is an herb, and a seed, pollen or bark is a
> > spice. Not sure where flowers or garlic bulbs might classify but
> > I'd lean to herb for a flower and spice for a bulb.
>
> I don't think garlic is a spice. I think it's a vegetable. (I say this
> in a very unpedantic manner.)

I think once dried, it is added generically to the group we'd say is a
'spice'. That doesnt mean it is right or wrong, just how people
commonly use it here.

--

On Thu, 22 Jun 2017 15:31:39 -0500, "cshenk" > wrote:

>Cindy Hamilton wrote in rec.food.cooking:
>
>> On Thursday, June 22, 2017 at 12:41:21 PM UTC-4, Janet wrote:
>> > In article >,
>> > says...
>> > > Subject: Have Your Tastes in Food Changed?
>> > > From: Cindy Hamilton >
>> > > Newsgroups: rec.food.cooking
>> > >
>> > > It's not about covering up. It's about enjoying the flavor of the
>> > > spices. I enjoy plain chicken. I enjoy curried chicken. It's
>> > > all good.
>> > >
>> > You can also use some spices to enhance the natural flavour
>> > of food, so subtly that the spice used can't be tasted let alone
>> > identified. Cumin has that effect in amny stews and soups; a grate
>> > of nutmeg into frying mushrooms makes tham taste more mushroomy;
>> > cardamom invisibly enhances many cakes and milk puddings. A clove
>> > or two infused in the milk used for bread sauce.
>> >
>> > I'm sometimes struck in rfc by Americans using the word"spice"
>> > for ingredients I'd classify as a herb. In UK English herbs and
>> > spices are two distinct groups, the terms are not interchangeable.
>>
>> Depends on the American. In my lexicon:
>>
>> Herb: leaves and relatively tender stems of plants
>> Spice: seeds, bark, pods, roots, and other plant parts
>>
>> Of course, some sort of flavor component is implied. Rice is a seed,
>> but it's not a spice.
>>
>> Cindy Hamilton
>
>Matches.

They're not a spice or a herb. I'd say they're a tool.

On Thu, 22 Jun 2017 15:34:08 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Thu, 22 Jun 2017 15:09:56 -0500, "cshenk" > wrote:
>>
>> > I think we know, but for us 'spices' also in a sort of generic way
>> > covers herbs. I'd not say 'add the following 3 herbs (listing them
>> > and amount) then the followng 3 spices (listing them and amount)
>> > but say 'add the following 6 spices' (and list the herbs and spices
>> > with amounts). I guess it's a bit lazy but really common to do.
>> >
>> > My mind says a leaf is an herb, and a seed, pollen or bark is a
>> > spice. Not sure where flowers or garlic bulbs might classify but
>> > I'd lean to herb for a flower and spice for a bulb.
>>
>> I don't think garlic is a spice. I think it's a vegetable. (I say this
>> in a very unpedantic manner.)
>
>I think once dried, it is added generically to the group we'd say is a
>'spice'. That doesnt mean it is right or wrong, just how people
>commonly use it here.

Yes, dried they seem closer to a spice.

On 2017-06-22 4:16 PM, Bruce wrote:

>> My mind says a leaf is an herb, and a seed, pollen or bark is a spice.
>> Not sure where flowers or garlic bulbs might classify but I'd lean to
>> herb for a flower and spice for a bulb.
>
> I don't think garlic is a spice. I think it's a vegetable. (I say this
> in a very unpedantic manner.)

One of the things that makes something a herb or a spice is that is it
used in small amounts to flavour dishes but is not really used as a
food. Garlic often is eaten as a good. It may be a minor ingredient
because of its potent taste, but there a number of dishes that use large
amounts of it. It can even be roasted and then used as a spread om bread
or crackers. It may be very strong tasting, and it may vary a lot in
taste and potency depending on the way it is cooked, but it is more of a
vegetable than a herb.

"cshenk" > wrote in message
...

> LOL, I'll take your word for it. I'm not into sweets much and
> snickerdoodles I gather are sweets.

They're wonderful cookies. I love cinnamon and add it to many things.

Cheri

On Thu, 22 Jun 2017 15:18:48 -0500, "cshenk" > wrote:

>lucretia wrote in rec.food.cooking:
>
>> On Thu, 22 Jun 2017 12:16:14 -0400, jmcquown >
>> wrote:
>>
>> > On 6/22/2017 12:09 PM, lucretia wrote:
>> >> On Thu, 22 Jun 2017 10:10:32 -0500, "cshenk" >
>> wrote:
>> > >
>> >>> Got a lot of cooking friends up there. Been chatting with a
>> couple of >>> them since 1988 via Fidonet (still am). While there
>> are certainly >>> differences, linguistically they are less notable
>> in the world of >>> cooking.
>> > >
>> >> Anecdotal at best - we are not Trumpites like you so just speak for
>> >> your own.
>> > >
>> > News flash, not all Americans are "Trumpites". In fact, I find
>> > Trump pretty damned embarrassing.
>> >
>> > If she knows people who live in Canada who discuss cooking with
>> > her, who are you to ban her perceptions of what they tell her about
>> > how they cook?
>> >
>> > Jill
>>
>> Nobody but who is she to refer to Canadians and us without qualifying
>> it to some Canadians I know or somesuch. Knowing some Canadians does
>> NOT mean she knows what we all think/do, see how you reacted to being
>> called a Trumpite!
>
>Having a bad day?
>
>I didnt insult anyone. It seems you are excessively upset that your
>southern neighbors realize our differences are smaller than our
>similarities when it comes to talking to someone from Germany, UK, OZ,
>NZ and such. I didnt qualify my statement by 'some USA people I know'
>either.

You constantly insult people and have even laid into US Janet quite
needlessly because she is trying to teach the ignorant. The biggest
insult to Canadians is for someone to equate them with Americans.

On Thu, 22 Jun 2017 15:19:56 -0500, "cshenk" > wrote:

>jmcquown wrote in rec.food.cooking:
>
>> On 6/22/2017 12:09 PM, lucretia wrote:
>> >On Thu, 22 Jun 2017 10:10:32 -0500, "cshenk" > wrote:
>> >
>> > > Got a lot of cooking friends up there. Been chatting with a
>> > > couple of them since 1988 via Fidonet (still am). While there
>> > > are certainly differences, linguistically they are less notable
>> > > in the world of cooking.
>> >
>> > Anecdotal at best - we are not Trumpites like you so just speak for
>> > your own.
>> >
>> News flash, not all Americans are "Trumpites". In fact, I find Trump
>> pretty damned embarrassing.
>>
>> If she knows people who live in Canada who discuss cooking with her,
>> who are you to ban her perceptions of what they tell her about how
>> they cook?
>>
>> Jill
>
>(hush now, but some come from her own posts over the last 5 or more
>years)

Yeah be careful or we'll have to come south and burn the white house
again.

On Thu, 22 Jun 2017 17:21:39 -0400, Dave Smith
> wrote:

>On 2017-06-22 4:16 PM, Bruce wrote:
>
>>> My mind says a leaf is an herb, and a seed, pollen or bark is a spice.
>>> Not sure where flowers or garlic bulbs might classify but I'd lean to
>>> herb for a flower and spice for a bulb.
>>
>> I don't think garlic is a spice. I think it's a vegetable. (I say this
>> in a very unpedantic manner.)
>
>One of the things that makes something a herb or a spice is that is it
>used in small amounts to flavour dishes but is not really used as a
>food.

You uneducated douchebag... whether a spice or an herb is a botanical
definition... look it up before I jam it up your uneducated phoney
ass... youd not be capable of comprehending anyway.

Am Donnerstag, 22. Juni 2017 23:41:33 UTC+2 schrieb lucretia:

> The biggest
> insult to Canadians is for someone to equate them with Americans.

I've got news for you: they are Americans. Just not US-citizens. ;-)

Bye, Sanne. (SCNR)

On 2017-06-22 5:41 PM, lucretia wrote:
> On Thu, 22 Jun 2017 15:18:48 -0500, "cshenk" > wrote:

> You constantly insult people and have even laid into US Janet quite
> needlessly because she is trying to teach the ignorant. The biggest
> insult to Canadians is for someone to equate them with Americans.


It is?

On 2017-06-22 5:58 PM, wrote:
> On Thu, 22 Jun 2017 17:21:39 -0400, Dave Smith
> > wrote:
>
>> On 2017-06-22 4:16 PM, Bruce wrote:
>>
>>>> My mind says a leaf is an herb, and a seed, pollen or bark is a spice.
>>>> Not sure where flowers or garlic bulbs might classify but I'd lean to
>>>> herb for a flower and spice for a bulb.
>>>
>>> I don't think garlic is a spice. I think it's a vegetable. (I say this
>>> in a very unpedantic manner.)
>>
>> One of the things that makes something a herb or a spice is that is it
>> used in small amounts to flavour dishes but is not really used as a
>> food.
>
> You uneducated douchebag... whether a spice or an herb is a botanical
> definition... look it up before I jam it up your uneducated phoney
> ass... youd not be capable of comprehending anyway.


Feel free to cite that botanical definition.

Bruce wrote in rec.food.cooking:

> On Thu, 22 Jun 2017 15:34:08 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Thu, 22 Jun 2017 15:09:56 -0500, "cshenk" >
> wrote: >>
> >> > I think we know, but for us 'spices' also in a sort of generic
> way >> > covers herbs. I'd not say 'add the following 3 herbs
> (listing them >> > and amount) then the followng 3 spices (listing
> them and amount) >> > but say 'add the following 6 spices' (and list
> the herbs and spices >> > with amounts). I guess it's a bit lazy but
> really common to do. >> >
> >> > My mind says a leaf is an herb, and a seed, pollen or bark is a
> >> > spice. Not sure where flowers or garlic bulbs might classify but
> >> > I'd lean to herb for a flower and spice for a bulb.
> >>
> >> I don't think garlic is a spice. I think it's a vegetable. (I say
> this >> in a very unpedantic manner.)
> >
> > I think once dried, it is added generically to the group we'd say
> > is a 'spice'. That doesnt mean it is right or wrong, just how
> > people commonly use it here.
>
> Yes, dried they seem closer to a spice.

wprks for me. I count dried onion (bulb) same. Fresh green dried
onons though seem a herb to me. Anyways, lots of grey spots among
what's in my cabinet in the additives for flavor and honestly, I don't
care.

--

wrote in rec.food.cooking:

> On Thu, 22 Jun 2017 17:21:39 -0400, Dave Smith
> > wrote:
>
> > On 2017-06-22 4:16 PM, Bruce wrote:
> >
> >>> My mind says a leaf is an herb, and a seed, pollen or bark is a
> spice. >>> Not sure where flowers or garlic bulbs might classify but
> I'd lean to >>> herb for a flower and spice for a bulb.
> >>
> >> I don't think garlic is a spice. I think it's a vegetable. (I say
> this >> in a very unpedantic manner.)
> >
> > One of the things that makes something a herb or a spice is that is
> > it used in small amounts to flavour dishes but is not really used
> > as a food.
>
> You uneducated douchebag... whether a spice or an herb is a botanical
> definition... look it up before I jam it up your uneducated phoney
> ass... youd not be capable of comprehending anyway.

Sheldon, shut up. You are being stupid again.

--

sanne wrote in rec.food.cooking:

> Am Donnerstag, 22. Juni 2017 23:41:33 UTC+2 schrieb lucretia:
>
> > The biggest
> > insult to Canadians is for someone to equate them with Americans.
>
> I've got news for you: they are Americans. Just not US-citizens. ;-)
>
> Bye, Sanne. (SCNR)

Ohh, now you set her off! All I said was we had a commonality in
cooking terms!

--

On Thu, 22 Jun 2017 17:46:32 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Thu, 22 Jun 2017 15:34:08 -0500, "cshenk" > wrote:
>>
>> > Bruce wrote in rec.food.cooking:
>> >
>> >> On Thu, 22 Jun 2017 15:09:56 -0500, "cshenk" >
>> wrote: >>
>> >> > I think we know, but for us 'spices' also in a sort of generic
>> way >> > covers herbs. I'd not say 'add the following 3 herbs
>> (listing them >> > and amount) then the followng 3 spices (listing
>> them and amount) >> > but say 'add the following 6 spices' (and list
>> the herbs and spices >> > with amounts). I guess it's a bit lazy but
>> really common to do. >> >
>> >> > My mind says a leaf is an herb, and a seed, pollen or bark is a
>> >> > spice. Not sure where flowers or garlic bulbs might classify but
>> >> > I'd lean to herb for a flower and spice for a bulb.
>> >>
>> >> I don't think garlic is a spice. I think it's a vegetable. (I say
>> this >> in a very unpedantic manner.)
>> >
>> > I think once dried, it is added generically to the group we'd say
>> > is a 'spice'. That doesnt mean it is right or wrong, just how
>> > people commonly use it here.
>>
>> Yes, dried they seem closer to a spice.
>
>wprks for me. I count dried onion (bulb) same. Fresh green dried
>onons though seem a herb to me. Anyways, lots of grey spots among
>what's in my cabinet in the additives for flavor and honestly, I don't
>care.

Me neither. So why are we discussing this?

On Thu, 22 Jun 2017 15:00:01 -0700 (PDT), sanne
> wrote:

>Am Donnerstag, 22. Juni 2017 23:41:33 UTC+2 schrieb lucretia:
>
>> The biggest
>> insult to Canadians is for someone to equate them with Americans.
>
>I've got news for you: they are Americans. Just not US-citizens. ;-)
>
>Bye, Sanne. (SCNR)

Don't get your drift -

Dave Smith wrote in rec.food.cooking:

> On 2017-06-22 5:41 PM, lucretia wrote:
> >On Thu, 22 Jun 2017 15:18:48 -0500, "cshenk" > wrote:
>
> > You constantly insult people and have even laid into US Janet quite
> > needlessly because she is trying to teach the ignorant. The biggest
> > insult to Canadians is for someone to equate them with Americans.
>
>
> It is?

Dave, she seems upset to have been included as a place where a
particular cooking general term is used pretty much the same.

Grin, maybe I should say USA/Canada except (add name)?

Here's something very different. Canada is very much more to the
metric than USA.

--

On Thu, 22 Jun 2017 17:48:54 -0500, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> On Thu, 22 Jun 2017 17:21:39 -0400, Dave Smith
>> > wrote:
>>
>> > On 2017-06-22 4:16 PM, Bruce wrote:
>> >
>> >>> My mind says a leaf is an herb, and a seed, pollen or bark is a
>> spice. >>> Not sure where flowers or garlic bulbs might classify but
>> I'd lean to >>> herb for a flower and spice for a bulb.
>> >>
>> >> I don't think garlic is a spice. I think it's a vegetable. (I say
>> this >> in a very unpedantic manner.)
>> >
>> > One of the things that makes something a herb or a spice is that is
>> > it used in small amounts to flavour dishes but is not really used
>> > as a food.
>>
>> You uneducated douchebag... whether a spice or an herb is a botanical
>> definition... look it up before I jam it up your uneducated phoney
>> ass... youd not be capable of comprehending anyway.
>
>Sheldon, shut up. You are being stupid again.

No that can't be - he's your buddy from the USN with no imperfections.

On Thu, 22 Jun 2017 20:00:01 -0300, lucretia
> wrote:

>On Thu, 22 Jun 2017 15:00:01 -0700 (PDT), sanne
> wrote:
>
>>Am Donnerstag, 22. Juni 2017 23:41:33 UTC+2 schrieb lucretia:
>>
>>> The biggest
>>> insult to Canadians is for someone to equate them with Americans.
>>
>>I've got news for you: they are Americans. Just not US-citizens. ;-)
>>
>>Bye, Sanne. (SCNR)
>
>Don't get your drift -

Mexicans are Americans too.

Bruce wrote in rec.food.cooking:

> On Thu, 22 Jun 2017 17:46:32 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Thu, 22 Jun 2017 15:34:08 -0500, "cshenk" >
> wrote: >>
> >> > Bruce wrote in rec.food.cooking:
> >> >
> >> >> On Thu, 22 Jun 2017 15:09:56 -0500, "cshenk" >
> >> wrote: >>
> >> >> > I think we know, but for us 'spices' also in a sort of generic
> >> way >> > covers herbs. I'd not say 'add the following 3 herbs
> >> (listing them >> > and amount) then the followng 3 spices (listing
> >> them and amount) >> > but say 'add the following 6 spices' (and
> list >> the herbs and spices >> > with amounts). I guess it's a bit
> lazy but >> really common to do. >> >
> >> >> > My mind says a leaf is an herb, and a seed, pollen or bark is
> a >> >> > spice. Not sure where flowers or garlic bulbs might
> classify but >> >> > I'd lean to herb for a flower and spice for a
> bulb. >> >>
> >> >> I don't think garlic is a spice. I think it's a vegetable. (I
> say >> this >> in a very unpedantic manner.)
> >> >
> >> > I think once dried, it is added generically to the group we'd say
> >> > is a 'spice'. That doesnt mean it is right or wrong, just how
> >> > people commonly use it here.
> >>
> >> Yes, dried they seem closer to a spice.
> >
> > wprks for me. I count dried onion (bulb) same. Fresh green dried
> > onons though seem a herb to me. Anyways, lots of grey spots among
> > what's in my cabinet in the additives for flavor and honestly, I
> > don't care.
>
> Me neither. So why are we discussing this?

Someone had an issue over it. Dont recall who. Wasn't anything bad,
just that they are different.

--

lucretia wrote in rec.food.cooking:

> On Thu, 22 Jun 2017 17:48:54 -0500, "cshenk" > wrote:
>
> > wrote in rec.food.cooking:
> >
> >> On Thu, 22 Jun 2017 17:21:39 -0400, Dave Smith
> >> > wrote:
> >>
> >> > On 2017-06-22 4:16 PM, Bruce wrote:
> >> >
> >> >>> My mind says a leaf is an herb, and a seed, pollen or bark is a
> >> spice. >>> Not sure where flowers or garlic bulbs might classify
> but >> I'd lean to >>> herb for a flower and spice for a bulb.
> >> >>
> >> >> I don't think garlic is a spice. I think it's a vegetable. (I
> say >> this >> in a very unpedantic manner.)
> >> >
> >> > One of the things that makes something a herb or a spice is that
> is >> > it used in small amounts to flavour dishes but is not really
> used >> > as a food.
> >>
> >> You uneducated douchebag... whether a spice or an herb is a
> botanical >> definition... look it up before I jam it up your
> uneducated phoney >> ass... youd not be capable of comprehending
> anyway.
> >
> > Sheldon, shut up. You are being stupid again.
>
> No that can't be - he's your buddy from the USN with no imperfections.

Whatever your problems are, leave them in your own head.

--

Cheri wrote in rec.food.cooking:

> "cshenk" > wrote in message
> ...
>
> > LOL, I'll take your word for it. I'm not into sweets much and
> > snickerdoodles I gather are sweets.
>
> They're wonderful cookies. I love cinnamon and add it to many things.
>
> Cheri

I do need to get some more. My apple trees are doing exceptional this
year.

--

Dave Smith wrote in rec.food.cooking:

> On 2017-06-22 5:41 PM, lucretia wrote:
> >On Thu, 22 Jun 2017 15:18:48 -0500, "cshenk" > wrote:
>
> > You constantly insult people and have even laid into US Janet quite
> > needlessly because she is trying to teach the ignorant. The biggest
> > insult to Canadians is for someone to equate them with Americans.
>
>
> It is?

Oh, wink, glad you aren't insulted when I mention a cooking term that's
cross-border pretty universal to a person on either of the ponds from
us.

That reminds me, I'm overdue to check with Jim Weller. His niece Neeka
must be 18-19 now. There was a spot when Charlotte was about 12-13 and
Neeka was maybe 10 and it was startling that they looked like sisters
so much. He's probably at the stage where the ice roads have crumbled
and the regular roads aren't good yet. Produce can get pretty sucky up
where he is at that time.



--

"lucretia" > wrote in message
...

> You constantly insult people and have even laid into US Janet quite
> needlessly because she is trying to teach the ignorant. The biggest
> insult to Canadians is for someone to equate them with Americans.


I think it would be a huge insult to the Americans too.

Cheri

"cshenk" > wrote in message
...
> Bruce wrote in rec.food.cooking:
>
>> On Thu, 22 Jun 2017 17:46:32 -0500, "cshenk" > wrote:
>>
>> > Bruce wrote in rec.food.cooking:
>> >
>> >> On Thu, 22 Jun 2017 15:34:08 -0500, "cshenk" >
>> wrote: >>
>> >> > Bruce wrote in rec.food.cooking:
>> >> >
>> >> >> On Thu, 22 Jun 2017 15:09:56 -0500, "cshenk" >
>> >> wrote: >>
>> >> >> > I think we know, but for us 'spices' also in a sort of generic
>> >> way >> > covers herbs. I'd not say 'add the following 3 herbs
>> >> (listing them >> > and amount) then the followng 3 spices (listing
>> >> them and amount) >> > but say 'add the following 6 spices' (and
>> list >> the herbs and spices >> > with amounts). I guess it's a bit
>> lazy but >> really common to do. >> >
>> >> >> > My mind says a leaf is an herb, and a seed, pollen or bark is
>> a >> >> > spice. Not sure where flowers or garlic bulbs might
>> classify but >> >> > I'd lean to herb for a flower and spice for a
>> bulb. >> >>
>> >> >> I don't think garlic is a spice. I think it's a vegetable. (I
>> say >> this >> in a very unpedantic manner.)
>> >> >
>> >> > I think once dried, it is added generically to the group we'd say
>> >> > is a 'spice'. That doesnt mean it is right or wrong, just how
>> >> > people commonly use it here.
>> >>
>> >> Yes, dried they seem closer to a spice.
>> >
>> > wprks for me. I count dried onion (bulb) same. Fresh green dried
>> > onons though seem a herb to me. Anyways, lots of grey spots among
>> > what's in my cabinet in the additives for flavor and honestly, I
>> > don't care.
>>
>> Me neither. So why are we discussing this?
>
> Someone had an issue over it. Dont recall who. Wasn't anything bad,
> just that they are different.

Have you ever known there to be anything here that someone didn't have an
issue with?

Cheri

On Thu, 22 Jun 2017 17:34:15 -0700, "Cheri" >
wrote:

>"cshenk" > wrote in message
...
>> Bruce wrote in rec.food.cooking:
>>
>>> On Thu, 22 Jun 2017 17:46:32 -0500, "cshenk" > wrote:
>>>
>>> > Bruce wrote in rec.food.cooking:
>>> >
>>> >> On Thu, 22 Jun 2017 15:34:08 -0500, "cshenk" >
>>> wrote: >>

>>> >> > I think once dried, it is added generically to the group we'd say
>>> >> > is a 'spice'. That doesnt mean it is right or wrong, just how
>>> >> > people commonly use it here.
>>> >>
>>> >> Yes, dried they seem closer to a spice.
>>> >
>>> > wprks for me. I count dried onion (bulb) same. Fresh green dried
>>> > onons though seem a herb to me. Anyways, lots of grey spots among
>>> > what's in my cabinet in the additives for flavor and honestly, I
>>> > don't care.
>>>
>>> Me neither. So why are we discussing this?
>>
>> Someone had an issue over it. Dont recall who. Wasn't anything bad,
>> just that they are different.
>
>Have you ever known there to be anything here that someone didn't have an
>issue with?

As a matter of fact, I have an issue with that statement.

Am Freitag, 23. Juni 2017 01:11:26 UTC+2 schrieb Bruce:
> On Thu, 22 Jun 2017 20:00:01 -0300, lucretia
> > wrote:
>
> >On Thu, 22 Jun 2017 15:00:01 -0700 (PDT), sanne
> > wrote:
> >
> >>Am Donnerstag, 22. Juni 2017 23:41:33 UTC+2 schrieb lucretia:
> >>
> >>> The biggest
> >>> insult to Canadians is for someone to equate them with Americans.
> >>
> >>I've got news for you: they are Americans. Just not US-citizens. ;-)
> >>
> >>Bye, Sanne. (SCNR)
> >
> >Don't get your drift -
>
> Mexicans are Americans too.

All North, Central and South Americans. Right!
Great job in Panama! ;-D

Old joke:
Q: What's a happy North American without a gun and good affordable healthcare?
A: Canadian.

Bye, Sanne.

"Cheri" wrote in message news
"cshenk" > wrote in message
...
> Bruce wrote in rec.food.cooking:
>
>> On Thu, 22 Jun 2017 09:49:03 +0100, "Ophelia" >
>> wrote:
>>
>> > "Bruce" wrote in message
>> > ...
>> >
>> >On Wed, 21 Jun 2017 19:33:05 -0500, "cshenk" > wrote:
>> >
>> > > Ophelia wrote in rec.food.cooking:
>> > >
>> >>> "Gary" wrote in message news >> >>> On 6/21/2017 10:35 AM, jmcquown wrote:
>> >>> > When Dad was 83, Mom had a hard time getting him to eat. (It
>> didn't >>> > help that he had Alzheimers.) There was nothing wrong
>> with her pot >>> > roast, mashed potatoes and green beans. But she
>> never really made >>> > much use of herbs and spices.
>> > > >
>> >>> No offense to Mom but that comment right there explains why he
>> didn't >>> care to eat her food. No herbs or spices? Bland crappy
>> food, imo.
>> > > >
>> > > >
>> >>> ==
>> > > >
>> >>> Why? Not everyone likes spices you know!
>> > >
>> > > (fixed minor typo above).
>> > >
>> > > It may be a language thing here but you seem to relate the word
>> > > 'spices' to 'spicy' and mean hot. USA/Canada folks don't mean
>> > > that when they says 'spices' in the same way you might be
>> > > thinking. Sure, we might but it's not automatic.
>> >
>> > I've noticed that too. To me, spicy food is hot. To Americans, it
>> > may mean there's a lot of cinnamon in there.
>> >
>> > ==
>> >
>> > I can't even abide the smell of cinnamon
>>
>> I don't think I ever have it. From childhood, I remember a candy item
>> called cinnamon stick, that was ok back then. And maybe it's in
>> Glühwein? I'm not a fan of that.
>
> I gather some spices are more common in some areas but that one
> suprises me. Not that you don't cook with it (many don't, I don't
> except when it's in a mix unless to add to an apple pie), but to not
> see it in a lot of bakery goods?
>
> I had to google the Glühwein. Yes, uses a stick of cinnamon. Might be
> a bit too much for your tastes.

Can't make a decent Snickerdoodle without it.

Cheri

==

I had to google that



--
http://www.helpforheroes.org.uk