I made fried apples earlier only to find that I couldn't find the powdered
cinnamon. I may be out. Not sure. I had the sticks but didn't feel like
grinding them. So... I used allspice. Gave them a very nice flavor.

On Sunday, November 19, 2017 at 12:13:56 AM UTC-6, Julie Bove wrote:
>
> I made fried apples earlier only to find that I couldn't find the powdered
> cinnamon. I may be out. Not sure. I had the sticks but didn't feel like
> grinding them. So... I used allspice. Gave them a very nice flavor.
>
>
I don't use cinnamon nor allspice nor ginger. I just let the apples shine
on their own.

On Sat, 18 Nov 2017 22:56:45 -0800 (PST), "
> wrote:

>On Sunday, November 19, 2017 at 12:13:56 AM UTC-6, Julie Bove wrote:
>>
>> I made fried apples earlier only to find that I couldn't find the powdered
>> cinnamon. I may be out. Not sure. I had the sticks but didn't feel like
>> grinding them. So... I used allspice. Gave them a very nice flavor.
>>
>>
>I don't use cinnamon nor allspice nor ginger. I just let the apples shine
>on their own.

lol

On 11/19/2017 1:13 AM, Julie Bove wrote:
> I made fried apples earlier only to find that I couldn't find the
> powdered cinnamon. I may be out. Not sure. I had the sticks but didn't
> feel like grinding them. So... I used allspice. Gave them a very nice
> flavor.

Sounds good. I sometimes us star anise.

On 2017-11-19, Ed Pawlowski > wrote:

> On 11/19/2017 1:13 AM, Julie Bove wrote:


>> I used allspice. Gave them a very nice
>> flavor.

> Sounds good. I sometimes us star anise.

Remember when no-one even heard of these herbs/spices?

nb

On 11/19/2017 2:29 PM, notbob wrote:
> On 2017-11-19, Ed Pawlowski > wrote:
>
>> On 11/19/2017 1:13 AM, Julie Bove wrote:
>
>
>>> I used allspice. Gave them a very nice
>>> flavor.
>
>> Sounds good. I sometimes us star anise.
>
> Remember when no-one even heard of these herbs/spices?
>
> nb
>

Growing up 60+ years ago using garlic was exotic cooking. That and
paprika was about the extent of my mother's stuff.

On 2017-11-19, Ed Pawlowski > wrote:

> On 11/19/2017 2:29 PM, notbob wrote:

>> Remember when no-one even heard of these herbs/spices?

> Growing up 60+ years ago using garlic was exotic cooking. That and
> paprika was about the extent of my mother's stuff.

I think my mom had an old box of Bell's Turkey Seasoning.

nb

On 11/19/2017 1:08 PM, Ed Pawlowski wrote:
> On 11/19/2017 2:29 PM, notbob wrote:
>> On 2017-11-19, Ed Pawlowski > wrote:
>>
>>> On 11/19/2017 1:13 AM, Julie Bove wrote:
>>
>>
>>>> I used allspice. Gave them a very nice
>>>> flavor.
>>
>>> Sounds good.Â* I sometimes us star anise.
>>
>> Remember when no-one even heard of these herbs/spices?Â*
>>
>> nb
>>
>
> Growing up 60+ years ago using garlic was exotic cooking. That and
> paprika was about the extent of my mother's stuff.

Even something as ubiquitous today as sea salt was unheard of.

On 11/19/2017 1:26 PM, notbob wrote:
> On 2017-11-19, Ed Pawlowski > wrote:
>
>> On 11/19/2017 2:29 PM, notbob wrote:
>
>>> Remember when no-one even heard of these herbs/spices?
>
>> Growing up 60+ years ago using garlic was exotic cooking. That and
>> paprika was about the extent of my mother's stuff.
>
> I think my mom had an old box of Bell's Turkey Seasoning.
>
> nb
>

https://www.chowhound.com/post/bells...-recipe-669904

In case anyone runs out of poultry seasoning today, here's a copy cat
recipe.

I use this recipe all the time.
It tastes exactly like Bell's Poultry Seasoning.

BELL'S POULTRY SEASONING - copy cat recipe

4 1/2 tsp dried rosemary
4 tsp dried oregano
3 3/4 tsp dried sage
3 1/2 tsp ground dried ginger
3 tsp dried marjoram
2 3/4 tsp dried thyme
3/4 tsp ground black pepper

Mix together and grind to fine powder in a coffee or spice grinder.

Makes about 1/2-cup.

https://70c97aaea282a207d81b-f84eee0...ng-720x457.jpg

On 11/19/2017 1:41 PM, l not -l wrote:
> On 19-Nov-2017, Ed Pawlowski > wrote:
>
>> On 11/19/2017 2:29 PM, notbob wrote:
>>> On 2017-11-19, Ed Pawlowski > wrote:
>>>
>>>> On 11/19/2017 1:13 AM, Julie Bove wrote:
>>>
>>>
>>>>> I used allspice. Gave them a very nice
>>>>> flavor.
>>>
>>>> Sounds good. I sometimes us star anise.
>>>
>>> Remember when no-one even heard of these herbs/spices?
>>>
>>> nb
>>>
>>
>> Growing up 60+ years ago using garlic was exotic cooking. That
>> and
>> paprika was about the extent of my mother's stuff.
> And, in our home, it was the flavorless paprika, used only to add
> color to deviled eggs and such.
>

Smoked paprika was unheard of, true.

On 2017-11-19, l not -l > wrote:

> On 19-Nov-2017, Ed Pawlowski > wrote:

>> Growing up 60+ years ago using garlic was exotic cooking. That and
>> paprika was about the extent of my mother's stuff.

> And, in our home, it was the flavorless paprika, used only to add
> color to deviled eggs and such.

Isn't all paprika pretty "flavorless" ('cept "smoked"). It's been my
experience that paprika is pretty much like turmeric, jes a filler.
One's red, one's yellow. (yawn)

nb

On Sunday, November 19, 2017 at 2:29:15 PM UTC-5, notbob wrote:
> On 2017-11-19, Ed Pawlowski > wrote:
>
> > On 11/19/2017 1:13 AM, Julie Bove wrote:
>
>
> >> I used allspice. Gave them a very nice
> >> flavor.
>
> > Sounds good. I sometimes us star anise.
>
> Remember when no-one even heard of these herbs/spices?

That was a long, long time ago. I was using star anise in
the late 70s.

Cindy Hamilton

On Sunday, November 19, 2017 at 3:51:39 PM UTC-5, notbob wrote:
> On 2017-11-19, l not -l > wrote:
>
> > On 19-Nov-2017, Ed Pawlowski > wrote:
>
> >> Growing up 60+ years ago using garlic was exotic cooking. That and
> >> paprika was about the extent of my mother's stuff.
>
> > And, in our home, it was the flavorless paprika, used only to add
> > color to deviled eggs and such.
>
> Isn't all paprika pretty "flavorless" ('cept "smoked"). It's been my
> experience that paprika is pretty much like turmeric, jes a filler.
> One's red, one's yellow. (yawn)

Hot Hungarian paprika isn't flavorless.

Turmeric has a distinct, earthy flavor. It's scarcely "filler".

Cindy Hamilton

"Ed Pawlowski" > wrote in message
...
> On 11/19/2017 1:13 AM, Julie Bove wrote:
>> I made fried apples earlier only to find that I couldn't find the
>> powdered cinnamon. I may be out. Not sure. I had the sticks but didn't
>> feel like grinding them. So... I used allspice. Gave them a very nice
>> flavor.
>
> Sounds good. I sometimes us star anise.

Don't currently have any.

"Ed Pawlowski" > wrote in message
...
> On 11/19/2017 2:29 PM, notbob wrote:
>> On 2017-11-19, Ed Pawlowski > wrote:
>>
>>> On 11/19/2017 1:13 AM, Julie Bove wrote:
>>
>>
>>>> I used allspice. Gave them a very nice
>>>> flavor.
>>
>>> Sounds good. I sometimes us star anise.
>>
>> Remember when no-one even heard of these herbs/spices?
>>
>> nb
>>
>
> Growing up 60+ years ago using garlic was exotic cooking. That and paprika
> was about the extent of my mother's stuff.

My mom never used garlic but I do remember cinnamon, chili powder, dry
mustard and parsley. She had other things but never used them.

"l not -l" > wrote in message
...
>
> On 19-Nov-2017, Ed Pawlowski > wrote:
>
>> On 11/19/2017 2:29 PM, notbob wrote:
>> > On 2017-11-19, Ed Pawlowski > wrote:
>> >
>> >> On 11/19/2017 1:13 AM, Julie Bove wrote:
>> >
>> >
>> >>> I used allspice. Gave them a very nice
>> >>> flavor.
>> >
>> >> Sounds good. I sometimes us star anise.
>> >
>> > Remember when no-one even heard of these herbs/spices?
>> >
>> > nb
>> >
>>
>> Growing up 60+ years ago using garlic was exotic cooking. That
>> and
>> paprika was about the extent of my mother's stuff.
> And, in our home, it was the flavorless paprika, used only to add
> color to deviled eggs and such.

Yep.

In article >,
says...
>
> On 2017-11-19, l not -l > wrote:
>
> > On 19-Nov-2017, Ed Pawlowski > wrote:
>
> >> Growing up 60+ years ago using garlic was exotic cooking. That and
> >> paprika was about the extent of my mother's stuff.
>
> > And, in our home, it was the flavorless paprika, used only to add
> > color to deviled eggs and such.
>
> Isn't all paprika pretty "flavorless" ('cept "smoked"). It's been my
> experience that paprika is pretty much like turmeric, jes a filler.
> One's red, one's yellow. (yawn)

If they have no flavour you must be buying stale old spices.

Janet UK

In article >,
says...
> Newsgroups: rec.food.cooking
> Date: Mon, 20 Nov 2017 02:07:35 GMT
> Subject: New twist on fried apples
> From: Wayne Boatwright >
>
> On Sun 19 Nov 2017 01:08:15p, Ed Pawlowski told us...
>
> > On 11/19/2017 2:29 PM, notbob wrote:
> >> On 2017-11-19, Ed Pawlowski > wrote:
> >>
> >>> On 11/19/2017 1:13 AM, Julie Bove wrote:
> >>
> >>
> >>>> I used allspice. Gave them a very nice flavor.
> >>
> >>> Sounds good. I sometimes us star anise.
> >>
> >> Remember when no-one even heard of these herbs/spices?
> >>
> >> nb
> >>
> >
> > Growing up 60+ years ago using garlic was exotic cooking. That and
> > paprika was about the extent of my mother's stuff.
> >
>
> In the same era my mother used most of the various "sweet" spices in
> baking. The herbs she always had on hand were bay leaves, thyme,
> poultry seasoning, sage, and paprika. There might have been a few
> others.

My grandmother always grew and used a lot of herbs medicinally. In the
1950's my mother was cooking with bay, sage, mint, rosemary, parsley,
poppy seed, mustard and horseradish and sweet spices nutmeg, ginger,
cloves and cinnamon. She also used some herbs and spices as granny's
home remedies (sage as an antiseptic wash, rosemary rinse for shiny
hair; a clove on the gum for toothache). She discovered curry in the
1960's but I don't remember her ever using garlic.

Janet UK

"l not -l" > wrote in message
...
>
> On 19-Nov-2017, notbob > wrote:
>
>> On 2017-11-19, l not -l > wrote:
>>
>> > On 19-Nov-2017, Ed Pawlowski > wrote:
>>
>> >> Growing up 60+ years ago using garlic was exotic cooking.
>> >> That and
>> >> paprika was about the extent of my mother's stuff.
>>
>> > And, in our home, it was the flavorless paprika, used only to
>> > add
>> > color to deviled eggs and such.
>>
>> Isn't all paprika pretty "flavorless" ('cept "smoked"). It's
>> been my
>> experience that paprika is pretty much like turmeric, jes a
>> filler.
>> One's red, one's yellow. (yawn)
> In addition to smoked, I've had Spanish Paprika that had actual
> flavor, not strong, but real flavor.

The sweet Hungarian has flavor. Haven't tried the hot.

"Janet" > wrote in message
.. .
> In article >,
> says...
>>
>> On 2017-11-19, l not -l > wrote:
>>
>> > On 19-Nov-2017, Ed Pawlowski > wrote:
>>
>> >> Growing up 60+ years ago using garlic was exotic cooking. That and
>> >> paprika was about the extent of my mother's stuff.
>>
>> > And, in our home, it was the flavorless paprika, used only to add
>> > color to deviled eggs and such.
>>
>> Isn't all paprika pretty "flavorless" ('cept "smoked"). It's been my
>> experience that paprika is pretty much like turmeric, jes a filler.
>> One's red, one's yellow. (yawn)
>
> If they have no flavour you must be buying stale old spices.

The cheap stuff simply labeled "paprika" really is flavorless.

Janet wrote:
>notbob wrote:
> wrote:
>> >Ed Pawlowski wrote:
>>
>> >> Growing up 60+ years ago using garlic was exotic cooking. That and
>> >> paprika was about the extent of my mother's stuff.
>>
>> > And, in our home, it was the flavorless paprika, used only to add
>> > color to deviled eggs and such.
>>
>> Isn't all paprika pretty "flavorless" ('cept "smoked"). It's been my
>> experience that paprika is pretty much like turmeric, jes a filler.
>> One's red, one's yellow. (yawn)

You don't cook, maybe an occasional bowl of flakey wakies. There are
literally hundreds of different paprikas, from very mild to extremely
hot... and with many flavors and colors.
https://en.wikipedia.org/wiki/Paprika

> If they have no flavour you must be buying stale old spices.
>
> Janet UK

Or/and storing them improperly. Many keep a tin of paprika in their
cupboard for like 30 years, likely inherited from their mother who
inherited it from her mother, and then wonder why it has no flavor.