I have some gorgeous fennel that I've obsessively protected from frost in
the garden until now. I have fresh carrots, still in the ground. I want to
BBQ a rolled up pork thing with these vegetables inside, since they're both
a sweet kind of flavor. But, something else needs to go in there (besides a
little garlic & onions). I'll entertain any and all suggestions, except
Sheldon's.

Doug Kanter wrote:

> I have some gorgeous fennel that I've obsessively protected from frost in
> the garden until now. I have fresh carrots, still in the ground. I want to
> BBQ a rolled up pork thing with these vegetables inside, since they're both
> a sweet kind of flavor. But, something else needs to go in there (besides a
> little garlic & onions). I'll entertain any and all suggestions, except
> Sheldon's.
>

good grief, another prissy ass writer. Perhaps he has a brilliant
suggestion? Yet you'd cut your nose off to spite your face rather than
accept his? Good grief. If you feel that way go ahead.. but what is the
reason you have to advertise it?

"Goomba38" > wrote in message
. ..
> Doug Kanter wrote:
>
>> I have some gorgeous fennel that I've obsessively protected from frost in
>> the garden until now. I have fresh carrots, still in the ground. I want
>> to BBQ a rolled up pork thing with these vegetables inside, since they're
>> both a sweet kind of flavor. But, something else needs to go in there
>> (besides a little garlic & onions). I'll entertain any and all
>> suggestions, except Sheldon's.
>
> good grief, another prissy ass writer. Perhaps he has a brilliant
> suggestion? Yet you'd cut your nose off to spite your face rather than
> accept his? Good grief. If you feel that way go ahead.. but what is the
> reason you have to advertise it?

Excuse me?

Doug Kanter wrote:
> I have some gorgeous fennel that I've obsessively protected from frost in
> the garden until now. I have fresh carrots, still in the ground. I want to
> BBQ a rolled up pork thing with these vegetables inside, since they're both
> a sweet kind of flavor. But, something else needs to go in there (besides a
> little garlic & onions). I'll entertain any and all suggestions, except
> Sheldon's.
>
>

I'd give you an opinion, but I'm of the mind-set that pork needs no
adornment (expect a little salt and pepper--maybe).

Most flavorings were used originally to cover up bad or rotten meat.
Given the current state of the art in sanitation and cleanliness,
there's really no need to add anything to many foods. Just enjoy the
natural flavor of whatever you're eating!

Goomba38 wrote:
> Doug Kanter wrote:
>
>> I have some gorgeous fennel that I've obsessively protected from frost
>> in the garden until now. I have fresh carrots, still in the ground. I
>> want to BBQ a rolled up pork thing with these vegetables inside, since
>> they're both a sweet kind of flavor. But, something else needs to go
>> in there (besides a little garlic & onions). I'll entertain any and
>> all suggestions, except Sheldon's.
>
>
> good grief, another prissy ass writer. Perhaps he has a brilliant
> suggestion? Yet you'd cut your nose off to spite your face rather than
> accept his? Good grief. If you feel that way go ahead.. but what is the
> reason you have to advertise it?

So, Gooba, are your really Sheldon in another guise???? You seem to
defend him quite well. Well enough, that you might him in a
better-than-usual mood? Or perhaps a friend or lover?

I should feel better---at least you're not just picking on *me* for
slamming Sheldon....You've apparently made it your life's goal to defend
this scum-sucking assh*le regardless the poster.

"DogLover" > wrote in message
news:MP_jf.18066$pF.14199@fed1read04...
> Doug Kanter wrote:
>> I have some gorgeous fennel that I've obsessively protected from frost in
>> the garden until now. I have fresh carrots, still in the ground. I want
>> to BBQ a rolled up pork thing with these vegetables inside, since they're
>> both a sweet kind of flavor. But, something else needs to go in there
>> (besides a little garlic & onions). I'll entertain any and all
>> suggestions, except Sheldon's.
>
> I'd give you an opinion, but I'm of the mind-set that pork needs no
> adornment (expect a little salt and pepper--maybe).
>
> Most flavorings were used originally to cover up bad or rotten meat. Given
> the current state of the art in sanitation and cleanliness, there's really
> no need to add anything to many foods. Just enjoy the natural flavor of
> whatever you're eating!

Yeah....but I have this fennel, and the store's got a deal on rotten meat!

Doug Kanter wrote:
> I have some gorgeous fennel that I've obsessively protected from
> frost in the garden until now. I have fresh carrots, still in the
> ground. I want to BBQ a rolled up pork thing with these vegetables
> inside, since they're both a sweet kind of flavor. But, something
> else needs to go in there (besides a little garlic & onions). I'll
> entertain any and all suggestions, except Sheldon's.

I've never eaten fennel so I don't know what sort of seasonings/spices would
work well with it. I typically use rubbed sage or rosemary as a compliment
with pork, and salt & pepper of course.

Jill

"Goomba38" > wrote in message
. ..
> Doug Kanter wrote:
>
>> I have some gorgeous fennel that I've obsessively protected from frost in
>> the garden until now. I have fresh carrots, still in the ground. I want
>> to BBQ a rolled up pork thing with these vegetables inside, since they're
>> both a sweet kind of flavor. But, something else needs to go in there
>> (besides a little garlic & onions). I'll entertain any and all
>> suggestions, except Sheldon's.
>
> good grief, another prissy ass writer. Perhaps he has a brilliant
> suggestion? Yet you'd cut your nose off to spite your face rather than
> accept his? Good grief. If you feel that way go ahead.. but what is the
> reason you have to advertise it?

I wonder - could it be because a rejection of anything from that doofus
sheldoon is an indication of intelligence, maturity, and good taste?


--
Peter Aitken

"jmcquown" > wrote in message
...
> Doug Kanter wrote:
>> I have some gorgeous fennel that I've obsessively protected from
>> frost in the garden until now. I have fresh carrots, still in the
>> ground. I want to BBQ a rolled up pork thing with these vegetables
>> inside, since they're both a sweet kind of flavor. But, something
>> else needs to go in there (besides a little garlic & onions). I'll
>> entertain any and all suggestions, except Sheldon's.
>
> I've never eaten fennel so I don't know what sort of seasonings/spices
> would
> work well with it. I typically use rubbed sage or rosemary as a
> compliment
> with pork, and salt & pepper of course.
>
> Jill
>
>

Jill! Never eaten fennel? Madness!

"DogLover" > wrote in message
news:MP_jf.18066$pF.14199@fed1read04...
> Doug Kanter wrote:
>> I have some gorgeous fennel that I've obsessively protected from frost in
>> the garden until now. I have fresh carrots, still in the ground. I want
>> to BBQ a rolled up pork thing with these vegetables inside, since they're
>> both a sweet kind of flavor. But, something else needs to go in there
>> (besides a little garlic & onions). I'll entertain any and all
>> suggestions, except Sheldon's.
>
> I'd give you an opinion, but I'm of the mind-set that pork needs no
> adornment (expect a little salt and pepper--maybe).
>
> Most flavorings were used originally to cover up bad or rotten meat. Given
> the current state of the art in sanitation and cleanliness, there's really
> no need to add anything to many foods. Just enjoy the natural flavor of
> whatever you're eating!

Oh don't be silly! Your claim about flavorings ad rotten meat is untrue,
it's one of those myths that got spread around. More important, the essence
of good cooking is the combination of flavors. There is certainly a place
for the taste of top quality foods without adornment - a ripe garden tomato,
a prime steak, a raw bluepoint - but the development of "gourmet" cooking
has largely been explorations of flavor combinations.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Doug Kanter wrote:

> I have some gorgeous fennel that I've obsessively protected from frost in
> the garden until now. I have fresh carrots, still in the ground. I want to
> BBQ a rolled up pork thing with these vegetables inside, since they're both
> a sweet kind of flavor. But, something else needs to go in there (besides a
> little garlic & onions). I'll entertain any and all suggestions, except
> Sheldon's.

I have only had fennel bulb a few times. Our Italian neighbour serves is sliced
up raw along with carrots and celery on a veggie plate, which is nice. While
visiting with friends in Colorado we had it sauteed with onion, also very
tasty.

"Dave Smith" > wrote in message
...
> Doug Kanter wrote:
>
>> I have some gorgeous fennel that I've obsessively protected from frost in
>> the garden until now. I have fresh carrots, still in the ground. I want
>> to
>> BBQ a rolled up pork thing with these vegetables inside, since they're
>> both
>> a sweet kind of flavor. But, something else needs to go in there (besides
>> a
>> little garlic & onions). I'll entertain any and all suggestions, except
>> Sheldon's.
>
> I have only had fennel bulb a few times. Our Italian neighbour serves is
> sliced
> up raw along with carrots and celery on a veggie plate, which is nice.
> While
> visiting with friends in Colorado we had it sauteed with onion, also very
> tasty.
>
>

Try tossing it in pasta with some decent Italian sausage, which will often
have fennel seeds in it. The two things merge nicely. And, for some reason,
cauliflower florets fit in well with the same dish.

Doug Kanter wrote:
> "jmcquown" > wrote in message
> ...
>> Doug Kanter wrote:
>>> I have some gorgeous fennel that I've obsessively protected from
>>> frost in the garden until now. I have fresh carrots, still in the
>>> ground. I want to BBQ a rolled up pork thing with these vegetables
>>> inside, since they're both a sweet kind of flavor. But, something
>>> else needs to go in there (besides a little garlic & onions). I'll
>>> entertain any and all suggestions, except Sheldon's.
>>
>> I've never eaten fennel so I don't know what sort of
>> seasonings/spices would
>> work well with it. I typically use rubbed sage or rosemary as a
>> compliment
>> with pork, and salt & pepper of course.
>>
>> Jill
>>
>>
>
> Jill! Never eaten fennel? Madness!

I wouldn't have any idea what to do with it other than roast it. I'm not a
big "root veggie" fan. For example, I despise carrots, even though I use
them in stew.

Jill

Doug Kanter wrote:
> I have some gorgeous fennel that I've obsessively protected from frost in
> the garden until now. I have fresh carrots, still in the ground. I want to
> BBQ a rolled up pork thing with these vegetables inside, since they're both
> a sweet kind of flavor. But, something else needs to go in there (besides a
> little garlic & onions).

What about sun-dried tomatoes? They have an earthy flavor that might
go well with the other ingredients.

Pat

"jmcquown" > wrote in message
...
> Doug Kanter wrote:
>> I have some gorgeous fennel that I've obsessively protected from
>> frost in the garden until now. I have fresh carrots, still in the
>> ground. I want to BBQ a rolled up pork thing with these vegetables
>> inside, since they're both a sweet kind of flavor. But, something
>> else needs to go in there (besides a little garlic & onions). I'll
>> entertain any and all suggestions, except Sheldon's.
>
> I've never eaten fennel so I don't know what sort of seasonings/spices
> would
> work well with it. I typically use rubbed sage or rosemary as a
> compliment
> with pork, and salt & pepper of course.

Jill it tastes like liquorice Yeuchh

Peter Aitken wrote:
> "DogLover" > wrote in message
> news:MP_jf.18066$pF.14199@fed1read04...
>
>>Doug Kanter wrote:
>>
>>>I have some gorgeous fennel that I've obsessively protected from frost in
>>>the garden until now. I have fresh carrots, still in the ground. I want
>>>to BBQ a rolled up pork thing with these vegetables inside, since they're
>>>both a sweet kind of flavor. But, something else needs to go in there
>>>(besides a little garlic & onions). I'll entertain any and all
>>>suggestions, except Sheldon's.
>>
>>I'd give you an opinion, but I'm of the mind-set that pork needs no
>>adornment (expect a little salt and pepper--maybe).
>>
>>Most flavorings were used originally to cover up bad or rotten meat. Given
>>the current state of the art in sanitation and cleanliness, there's really
>>no need to add anything to many foods. Just enjoy the natural flavor of
>>whatever you're eating!
>
>
> Oh don't be silly! Your claim about flavorings ad rotten meat is untrue,
> it's one of those myths that got spread around. More important, the essence
> of good cooking is the combination of flavors. There is certainly a place
> for the taste of top quality foods without adornment - a ripe garden tomato,
> a prime steak, a raw bluepoint - but the development of "gourmet" cooking
> has largely been explorations of flavor combinations.
>
>

Cite your references, otherwise you're no better than Sheldon...

Regardless, the essence of good cooking is to bring out the best flavor
from whatever you're cooking. And most foods are fine the way they are,
without adornment. We don't need "gourmet" marketing experts to tell us
that!

In article >,
"Doug Kanter" > wrote:

> I have some gorgeous fennel that I've obsessively protected from frost in


We have a creek about a block away. Several times a year, a crew comes
in with power equipment to clear out the crap. Mostly it's fennel.

--
Dan Abel

Petaluma, California, USA

"PastaLover" > wrote in message
news:5k0kf.18087$pF.4782@fed1read04...
> Peter Aitken wrote:
>> "DogLover" > wrote in message
>> news:MP_jf.18066$pF.14199@fed1read04...
>>
>>>Doug Kanter wrote:
>>>
>>>>I have some gorgeous fennel that I've obsessively protected from frost
>>>>in the garden until now. I have fresh carrots, still in the ground. I
>>>>want to BBQ a rolled up pork thing with these vegetables inside, since
>>>>they're both a sweet kind of flavor. But, something else needs to go in
>>>>there (besides a little garlic & onions). I'll entertain any and all
>>>>suggestions, except Sheldon's.
>>>
>>>I'd give you an opinion, but I'm of the mind-set that pork needs no
>>>adornment (expect a little salt and pepper--maybe).
>>>
>>>Most flavorings were used originally to cover up bad or rotten meat.
>>>Given the current state of the art in sanitation and cleanliness, there's
>>>really no need to add anything to many foods. Just enjoy the natural
>>>flavor of whatever you're eating!
>>
>>
>> Oh don't be silly! Your claim about flavorings ad rotten meat is untrue,
>> it's one of those myths that got spread around. More important, the
>> essence of good cooking is the combination of flavors. There is certainly
>> a place for the taste of top quality foods without adornment - a ripe
>> garden tomato, a prime steak, a raw bluepoint - but the development of
>> "gourmet" cooking has largely been explorations of flavor combinations.
>>
>>
>
> Cite your references, otherwise you're no better than Sheldon...
>
> Regardless, the essence of good cooking is to bring out the best flavor
> from whatever you're cooking. And most foods are fine the way they are,
> without adornment. We don't need "gourmet" marketing experts to tell us
> that!

Ever tried pork spare ribs, simmered in plain water, with no sauce or
anything else on the side?

Doug Kanter wrote:
> I have some gorgeous fennel that I've obsessively protected from frost in
> the garden until now. I have fresh carrots, still in the ground. I want to
> BBQ a rolled up pork thing with these vegetables inside, since they're both
> a sweet kind of flavor. But, something else needs to go in there (besides a
> little garlic & onions). [snip]

Not sure I agree that something else is needed. In fact, I'd skip the
carrots. One of my favorite cookbooks, "Great Food Without Fuss," has
a boneless pork roast recipe that I've enjoyed several times. It's
nothing more than a paste of garlic, fennel seeds, olive oil, salt and
pepper, rubbed all over (in and out) a boneless pork rib roast. Quite
delicious. I don't have much experience with using fresh fennel bulb
but I would expect your idea to work fine. -aem

"aem" > wrote in message
oups.com...
>
> Doug Kanter wrote:
>> I have some gorgeous fennel that I've obsessively protected from frost in
>> the garden until now. I have fresh carrots, still in the ground. I want
>> to
>> BBQ a rolled up pork thing with these vegetables inside, since they're
>> both
>> a sweet kind of flavor. But, something else needs to go in there (besides
>> a
>> little garlic & onions). [snip]
>
> Not sure I agree that something else is needed. In fact, I'd skip the
> carrots. One of my favorite cookbooks, "Great Food Without Fuss," has
> a boneless pork roast recipe that I've enjoyed several times. It's
> nothing more than a paste of garlic, fennel seeds, olive oil, salt and
> pepper, rubbed all over (in and out) a boneless pork rib roast. Quite
> delicious. I don't have much experience with using fresh fennel bulb
> but I would expect your idea to work fine. -aem
>

Maybe I'll just stop with the idea where it is right now. I'm uninspired
today anyway because of the PHUQUING SNOW!

PastaLover wrote:

> Peter Aitken wrote:
> > "DogLover" > wrote in message
> > news:MP_jf.18066$pF.14199@fed1read04...
> >
> >>Doug Kanter wrote:
> >>
> >>>I have some gorgeous fennel that I've obsessively protected from
> frost in
> >>>the garden until now. I have fresh carrots, still in the ground. I
> want
> >>>to BBQ a rolled up pork thing with these vegetables inside, since
> they're
> >>>both a sweet kind of flavor. But, something else needs to go in
> there
> >>>(besides a little garlic & onions). I'll entertain any and all
> >>>suggestions, except Sheldon's.
> >>
> >>I'd give you an opinion, but I'm of the mind-set that pork needs no
> >>adornment (expect a little salt and pepper--maybe).
> >>
> >>Most flavorings were used originally to cover up bad or rotten meat.
> Given
> >>the current state of the art in sanitation and cleanliness, there's
> really
> >>no need to add anything to many foods. Just enjoy the natural flavor
> of
> >>whatever you're eating!
> >
> >
> > Oh don't be silly! Your claim about flavorings ad rotten meat is
> untrue,
> > it's one of those myths that got spread around. More important, the
> essence
> > of good cooking is the combination of flavors. There is certainly a
> place
> > for the taste of top quality foods without adornment - a ripe garden
> tomato,
> > a prime steak, a raw bluepoint - but the development of "gourmet"
> cooking
> > has largely been explorations of flavor combinations.
> >
> >
>
> Cite your references, otherwise you're no better than Sheldon...

Urban Dubois, Emile Bernard, Careme, Escoffier, de Gouy, Julia Child, et
al, all respect the use of herbs, spices, combinations of foods to
produce unique flavours from basic ingredients, to say nothing of ethnic
cuisine's based on the use of specific spices, curry for example or the
sesame and soy flavours of China and Japan. Pickling, braising, brining,
stuffing, larding, truffles, stocks, wines & liquors, all are used to
enhance and/or complement basic flavours.

>
>
> Regardless, the essence of good cooking is to bring out the best
> flavor
> from whatever you're cooking. And most foods are fine the way they
> are,
> without adornment. We don't need "gourmet" marketing experts to tell
> us
> that!

Rosa Lewis would agree with you, 'a chicken should taste like a chicken'
but the real meaning of 'good taste' is that which tastes good and by
extension, according to Brillant Savarin & his 'phsyiology of taste (MFK
Fisher trans.) , those who posses 'good taste' are those who are willing
to admit to what they like and dis like without being concerned whether
they are in agreement with popular opinion or not, i for one can not
abide olive oil, wont use it, but that does not mean it is a bad thing
itself, a complex dish can be as rewarding and as tasty as a simple
dish. Oeufs sur le plat can be as good as any soufflé, a simple roast
beef as good as a "piece de boeuf a la cuiller a l'ancienne" which is a
large piece of beef stuffed with tongue, sweetbreads, rabbit, mushrooms,
or 'other items considered suitable' baked in a bread and cheese coated
beef case and served with a sauce demi glace and garnished with lobster
tails.

People change, demand differant forms of food and service but this does
not invalidate older less fashionable foods or forms of preperation.
And given the cyclic nature of human culture it is only a matter of time
till the pendulum swings back to other forms of preperation and
service. Now days we genrealy tend to shun complexity as pretention,
but it is not universaly so, and will probly change with time.
---
JL

In article >,
"Doug Kanter" > wrote:

> "PastaLover" > wrote in message


> > from whatever you're cooking. And most foods are fine the way they are,
> > without adornment. We don't need "gourmet" marketing experts to tell us
> > that!
>
> Ever tried pork spare ribs, simmered in plain water, with no sauce or
> anything else on the side?

There's a reason that God invented ovens and BBQs.

I like my foods combined, seasoned and adorned. Others don't. My wife
and I had a fight^H^H^H^H^H discussion about this just last weekend. We
went to her parents' house many decades ago, back before we were
married, or even thinking about it (we've been married 32 years now).
Her mother served up some kind of lunch. I asked if there was any
mustard. Her mother brought the mustard. It had obviously only been
used once or twice, since it was full. It was a little tiny jar of
yellow mustard. I looked at the "use by" date on the bottom. It had
passed ten years ago!

--
Dan Abel

Petaluma, California, USA

In article >,
"Doug Kanter" > wrote:



> Maybe I'll just stop with the idea where it is right now. I'm uninspired
> today anyway because of the PHUQUING SNOW!

My sister sent me an Email this week with a picture of her backward,
covered in snow. It was very pretty, but I sure don't miss that stuff
at all. I got enough in my childhood to last my whole life.

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "PastaLover" > wrote in message
>
>
>> > from whatever you're cooking. And most foods are fine the way they are,
>> > without adornment. We don't need "gourmet" marketing experts to tell us
>> > that!
>>
>> Ever tried pork spare ribs, simmered in plain water, with no sauce or
>> anything else on the side?
>
> There's a reason that God invented ovens and BBQs.
>
> I like my foods combined, seasoned and adorned. Others don't. My wife
> and I had a fight^H^H^H^H^H discussion about this just last weekend. We
> went to her parents' house many decades ago, back before we were
> married, or even thinking about it (we've been married 32 years now).
> Her mother served up some kind of lunch. I asked if there was any
> mustard. Her mother brought the mustard. It had obviously only been
> used once or twice, since it was full. It was a little tiny jar of
> yellow mustard. I looked at the "use by" date on the bottom. It had
> passed ten years ago!

Did her parents own a Dodge Dart?

In article >,
"jmcquown" > wrote:


> I wouldn't have any idea what to do with it other than roast it. I'm not a
> big "root veggie" fan. For example, I despise carrots, even though I use
> them in stew.


I'm not sure it's a root vegetable. It's more like celery, asparagus or
leeks:


http://www.wholehealthmd.com/refshel...523,20,00.html


It is very strongly flavored, and many people dislike it intensely. If
you like Italian sausage, that is usually flavored strongly with fennel
seeds. My father bought a second pepper grinder, which he kept filled
with fennel seeds and ground on his foods at the table.

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>
>> I wouldn't have any idea what to do with it other than roast it. I'm not
>> a
>> big "root veggie" fan. For example, I despise carrots, even though I use
>> them in stew.
>
>
> I'm not sure it's a root vegetable. It's more like celery, asparagus or
> leeks:
>
>
> http://www.wholehealthmd.com/refshel...523,20,00.html
>
>
> It is very strongly flavored, and many people dislike it intensely. If
> you like Italian sausage, that is usually flavored strongly with fennel
> seeds. My father bought a second pepper grinder, which he kept filled
> with fennel seeds and ground on his foods at the table.

It's not a root vegetable. It appears as one because as it grows, you mound
earth up around the stem to blanch it (keep it from turning green). It ends
up looking like a bulb or root crop.

Joseph Littleshoes wrote:
> PastaLover wrote:
>
>
>>Peter Aitken wrote:
>>
>>>"DogLover" > wrote in message
>>>news:MP_jf.18066$pF.14199@fed1read04...
>>>
>>>
>>>>Doug Kanter wrote:
>>>>
>>>>
>>>>>I have some gorgeous fennel that I've obsessively protected from
>>
>>frost in
>>
>>>>>the garden until now. I have fresh carrots, still in the ground. I
>>
>>want
>>
>>>>>to BBQ a rolled up pork thing with these vegetables inside, since
>>
>>they're
>>
>>>>>both a sweet kind of flavor. But, something else needs to go in
>>
>>there
>>
>>>>>(besides a little garlic & onions). I'll entertain any and all
>>>>>suggestions, except Sheldon's.
>>>>
>>>>I'd give you an opinion, but I'm of the mind-set that pork needs no
>>>>adornment (expect a little salt and pepper--maybe).
>>>>
>>>>Most flavorings were used originally to cover up bad or rotten meat.
>>
>>Given
>>
>>>>the current state of the art in sanitation and cleanliness, there's
>>
>>really
>>
>>>>no need to add anything to many foods. Just enjoy the natural flavor
>>
>>of
>>
>>>>whatever you're eating!
>>>
>>>
>>>Oh don't be silly! Your claim about flavorings ad rotten meat is
>>
>>untrue,
>>
>>>it's one of those myths that got spread around. More important, the
>>
>>essence
>>
>>>of good cooking is the combination of flavors. There is certainly a
>>
>>place
>>
>>>for the taste of top quality foods without adornment - a ripe garden
>>
>>tomato,
>>
>>>a prime steak, a raw bluepoint - but the development of "gourmet"
>>
>>cooking
>>
>>>has largely been explorations of flavor combinations.
>>>
>>>
>>
>>Cite your references, otherwise you're no better than Sheldon...
>
>
> Urban Dubois, Emile Bernard, Careme, Escoffier, de Gouy, Julia Child, et
> al, all respect the use of herbs, spices, combinations of foods to
> produce unique flavours from basic ingredients, to say nothing of ethnic
> cuisine's based on the use of specific spices, curry for example or the
> sesame and soy flavours of China and Japan. Pickling, braising, brining,
> stuffing, larding, truffles, stocks, wines & liquors, all are used to
> enhance and/or complement basic flavours.
>
>
>>
>>Regardless, the essence of good cooking is to bring out the best
>>flavor
>>from whatever you're cooking. And most foods are fine the way they
>>are,
>>without adornment. We don't need "gourmet" marketing experts to tell
>>us
>>that!
>
>
> Rosa Lewis would agree with you, 'a chicken should taste like a chicken'
> but the real meaning of 'good taste' is that which tastes good and by
> extension, according to Brillant Savarin & his 'phsyiology of taste (MFK
> Fisher trans.) , those who posses 'good taste' are those who are willing
> to admit to what they like and dis like without being concerned whether
> they are in agreement with popular opinion or not, i for one can not
> abide olive oil, wont use it, but that does not mean it is a bad thing
> itself, a complex dish can be as rewarding and as tasty as a simple
> dish. Oeufs sur le plat can be as good as any soufflé, a simple roast
> beef as good as a "piece de boeuf a la cuiller a l'ancienne" which is a
> large piece of beef stuffed with tongue, sweetbreads, rabbit, mushrooms,
> or 'other items considered suitable' baked in a bread and cheese coated
> beef case and served with a sauce demi glace and garnished with lobster
> tails.
>
> People change, demand differant forms of food and service but this does
> not invalidate older less fashionable foods or forms of preperation.
> And given the cyclic nature of human culture it is only a matter of time
> till the pendulum swings back to other forms of preperation and
> service. Now days we genrealy tend to shun complexity as pretention,
> but it is not universaly so, and will probly change with time.
> ---
> JL
>
>
Thank you. You're one of the few that bothered to cite their references
when asked.

I do agree with you. I just don't like people that spout off with no
true understanding of what they're saying.

I personally believe that most foods taste best unadonred. But this
obviously neglects many centuries of culteral and culinary history.

So the best of both worlds is: a little bit pure and unadorned, a little
bit seasoned and "enhanced".

In article <L52kf.18098$pF.5479@fed1read04>,
PastaLover > wrote:


> Thank you. You're one of the few that bothered to cite their references
> when asked.


Excuse me? Cite references? If I don't want to eat raw oysters I'm
supposed to cite a reference? If I like a hamburger and my sister
doesn't, I'm supposed to cite a reference? I don't think so.

--
Dan Abel

Petaluma, California, USA

In article >,
"Doug Kanter" > wrote:

> "Dan Abel" > wrote in message
> ...


> > Her mother served up some kind of lunch. I asked if there was any
> > mustard. Her mother brought the mustard. It had obviously only been
> > used once or twice, since it was full. It was a little tiny jar of
> > yellow mustard. I looked at the "use by" date on the bottom. It had
> > passed ten years ago!
>
> Did her parents own a Dodge Dart?

I am *so* embarrassed, just terribly. The Dodge Dart and the Plymouth
Valiant were clones, as I remember. They were virtually identical.
They owned a Valiant. My wife's brother inherited it. He sold it to my
wife. We drove it for most of a year. I didn't like that car, but for
no good reason. I think it was partly because it didn't have one single
body panel that wasn't bashed in. My MIL was not a good driver.

--
Dan Abel

Petaluma, California, USA

Dave Smith wrote:


> I have only had fennel bulb a few times. Our Italian neighbour serves is sliced
> up raw along with carrots and celery on a veggie plate, which is nice. While
> visiting with friends in Colorado we had it sauteed with onion, also very
> tasty.

We used to eat it cut into flat pieces that we'd dip into extra virgin
olive oil with lots of cracked pepper and some salt on it. Sort of a
cold bagna cauda (sans the anchovies)

"Dan Abel" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "Dan Abel" > wrote in message
>> ...
>
>
>> > Her mother served up some kind of lunch. I asked if there was any
>> > mustard. Her mother brought the mustard. It had obviously only been
>> > used once or twice, since it was full. It was a little tiny jar of
>> > yellow mustard. I looked at the "use by" date on the bottom. It had
>> > passed ten years ago!
>>
>> Did her parents own a Dodge Dart?
>
> I am *so* embarrassed, just terribly. The Dodge Dart and the Plymouth
> Valiant were clones, as I remember. They were virtually identical.
> They owned a Valiant. My wife's brother inherited it. He sold it to my
> wife. We drove it for most of a year. I didn't like that car, but for
> no good reason. I think it was partly because it didn't have one single
> body panel that wasn't bashed in. My MIL was not a good driver.

This explains a lot. You took the car because it was cheap. But, her parents
got it because they thought it was just right. "Oh my...we wouldn't want
anything too snazzy.....that could lead to dancing". Same with the mustard.

"Dan Abel" > wrote in message
...
> In article <L52kf.18098$pF.5479@fed1read04>,
> PastaLover > wrote:
>
>
>> Thank you. You're one of the few that bothered to cite their references
>> when asked.
>
>
> Excuse me? Cite references? If I don't want to eat raw oysters I'm
> supposed to cite a reference? If I like a hamburger and my sister
> doesn't, I'm supposed to cite a reference? I don't think so.

We're going to need proof that your sister doesn't like hamburgers. Links,
please. Nothing is real if it's not on the web somewhere.

Dan Abel wrote:
> In article <L52kf.18098$pF.5479@fed1read04>,
> PastaLover > wrote:
>
>
>
>>Thank you. You're one of the few that bothered to cite their references
>>when asked.
>
>
>
> Excuse me? Cite references? If I don't want to eat raw oysters I'm
> supposed to cite a reference? If I like a hamburger and my sister
> doesn't, I'm supposed to cite a reference? I don't think so.
>
You didn't get it. If you're stating a preference, that's one thing. But
if you're trying to make a case based on "fact", you should be able to
cite a reference. Otherwise, it's a personal preference...

D'uh....

In article >,
"Doug Kanter" > wrote:

> "Dan Abel" > wrote in message
> ...
> > In article >,
> > "Doug Kanter" > wrote:

> >> Did her parents own a Dodge Dart?


> > I am *so* embarrassed, just terribly. The Dodge Dart and the Plymouth
> > Valiant were clones, as I remember. They were virtually identical.
> > They owned a Valiant. My wife's brother inherited it. He sold it to my
> > wife. We drove it for most of a year. I didn't like that car, but for
> > no good reason. I think it was partly because it didn't have one single
> > body panel that wasn't bashed in. My MIL was not a good driver.


> This explains a lot. You took the car because it was cheap. But, her parents
> got it because they thought it was just right. "Oh my...we wouldn't want
> anything too snazzy.....that could lead to dancing". Same with the mustard.

They just didn't eat mustard. What part of that don't you understand?
My wife doesn't eat mustard. That doesn't mean that I don't still love
her.

The car was cheap. Really cheap. It was surplus. My FIL worked for a
university, and they didn't need it anymore. It was only a year old,
and had low mileage. It was a bottom of the line model. Six cylinder
engine, 3 speed column shifter. No radio. My FIL never drove anyway.
He lived 1/2 block from campus, and there wasn't any parking on campus
anyway.

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "Dan Abel" > wrote in message
>> ...
>> > In article >,
>> > "Doug Kanter" > wrote:
>
>> >> Did her parents own a Dodge Dart?
>
>
>> > I am *so* embarrassed, just terribly. The Dodge Dart and the Plymouth
>> > Valiant were clones, as I remember. They were virtually identical.
>> > They owned a Valiant. My wife's brother inherited it. He sold it to
>> > my
>> > wife. We drove it for most of a year. I didn't like that car, but for
>> > no good reason. I think it was partly because it didn't have one
>> > single
>> > body panel that wasn't bashed in. My MIL was not a good driver.
>
>
>> This explains a lot. You took the car because it was cheap. But, her
>> parents
>> got it because they thought it was just right. "Oh my...we wouldn't want
>> anything too snazzy.....that could lead to dancing". Same with the
>> mustard.
>
> They just didn't eat mustard. What part of that don't you understand?
> My wife doesn't eat mustard. That doesn't mean that I don't still love
> her.
>
> The car was cheap. Really cheap. It was surplus. My FIL worked for a
> university, and they didn't need it anymore. It was only a year old,
> and had low mileage. It was a bottom of the line model. Six cylinder
> engine, 3 speed column shifter. No radio. My FIL never drove anyway.
> He lived 1/2 block from campus, and there wasn't any parking on campus
> anyway.
>

This thread would have delighted Kafka.

--
Peter Aitken

Doug Kanter wrote:
> I have some gorgeous fennel that I've obsessively protected from frost in
> the garden until now. I have fresh carrots, still in the ground. I want to
> BBQ a rolled up pork thing with these vegetables inside, since they're both
> a sweet kind of flavor. But, something else needs to go in there (besides a
> little garlic & onions). I'll entertain any and all suggestions, except
> Sheldon's.
>
>

I would do toasted cumin seed pulverized, a little cinnamon and maybe a little
cardamom.

--
..:Heather:.
www.velvet-c.com

In article <No5kf.18123$pF.1991@fed1read04>,
PastaLover > wrote:

> Dan Abel wrote:
> > In article <L52kf.18098$pF.5479@fed1read04>,
> > PastaLover > wrote:
> >
> >
> >
> >>Thank you. You're one of the few that bothered to cite their references
> >>when asked.
> >
> >
> >
> > Excuse me? Cite references? If I don't want to eat raw oysters I'm
> > supposed to cite a reference? If I like a hamburger and my sister
> > doesn't, I'm supposed to cite a reference? I don't think so.
> >
> You didn't get it. If you're stating a preference, that's one thing. But
> if you're trying to make a case based on "fact", you should be able to
> cite a reference. Otherwise, it's a personal preference...
>
> D'uh....

Of course it's a personal preference. That was my whole point. What
the heck kind of references were cited? That food tastes better when it
is seasoned. If that isn't a personal preference, then what is?

--
Dan Abel

Petaluma, California, USA

In article <MP_jf.18066$pF.14199@fed1read04>,
DogLover > wrote:

> Doug Kanter wrote:
> > I have some gorgeous fennel that I've obsessively protected from frost in
> > the garden until now. I have fresh carrots, still in the ground. I want to
> > BBQ a rolled up pork thing with these vegetables inside, since they're both
> > a sweet kind of flavor. But, something else needs to go in there (besides a
> > little garlic & onions). I'll entertain any and all suggestions, except
> > Sheldon's.
> >
> >
>
> I'd give you an opinion, but I'm of the mind-set that pork needs no
> adornment (expect a little salt and pepper--maybe).


If that isn't an opinion, I don't know what is.


> Most flavorings were used originally to cover up bad or rotten meat.


Do you have a cite for that?

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article >,
> "Doug Kanter" > wrote:
>
>> "Dan Abel" > wrote in message
>> ...
>> > In article >,
>> > "Doug Kanter" > wrote:
>
>> >> Did her parents own a Dodge Dart?
>
>
>> > I am *so* embarrassed, just terribly. The Dodge Dart and the Plymouth
>> > Valiant were clones, as I remember. They were virtually identical.
>> > They owned a Valiant. My wife's brother inherited it. He sold it to
>> > my
>> > wife. We drove it for most of a year. I didn't like that car, but for
>> > no good reason. I think it was partly because it didn't have one
>> > single
>> > body panel that wasn't bashed in. My MIL was not a good driver.
>
>
>> This explains a lot. You took the car because it was cheap. But, her
>> parents
>> got it because they thought it was just right. "Oh my...we wouldn't want
>> anything too snazzy.....that could lead to dancing". Same with the
>> mustard.
>
> They just didn't eat mustard. What part of that don't you understand?
> My wife doesn't eat mustard. That doesn't mean that I don't still love
> her.
>
> The car was cheap. Really cheap. It was surplus. My FIL worked for a
> university, and they didn't need it anymore. It was only a year old,
> and had low mileage. It was a bottom of the line model. Six cylinder
> engine, 3 speed column shifter. No radio. My FIL never drove anyway.
> He lived 1/2 block from campus, and there wasn't any parking on campus
> anyway.

I think we passed each other in the night. Never mind.

"Peter Aitken" > wrote in message
...
> "Dan Abel" > wrote in message
> ...
>> In article >,
>> "Doug Kanter" > wrote:
>>
>>> "Dan Abel" > wrote in message
>>> ...
>>> > In article >,
>>> > "Doug Kanter" > wrote:
>>
>>> >> Did her parents own a Dodge Dart?
>>
>>
>>> > I am *so* embarrassed, just terribly. The Dodge Dart and the Plymouth
>>> > Valiant were clones, as I remember. They were virtually identical.
>>> > They owned a Valiant. My wife's brother inherited it. He sold it to
>>> > my
>>> > wife. We drove it for most of a year. I didn't like that car, but
>>> > for
>>> > no good reason. I think it was partly because it didn't have one
>>> > single
>>> > body panel that wasn't bashed in. My MIL was not a good driver.
>>
>>
>>> This explains a lot. You took the car because it was cheap. But, her
>>> parents
>>> got it because they thought it was just right. "Oh my...we wouldn't want
>>> anything too snazzy.....that could lead to dancing". Same with the
>>> mustard.
>>
>> They just didn't eat mustard. What part of that don't you understand?
>> My wife doesn't eat mustard. That doesn't mean that I don't still love
>> her.
>>
>> The car was cheap. Really cheap. It was surplus. My FIL worked for a
>> university, and they didn't need it anymore. It was only a year old,
>> and had low mileage. It was a bottom of the line model. Six cylinder
>> engine, 3 speed column shifter. No radio. My FIL never drove anyway.
>> He lived 1/2 block from campus, and there wasn't any parking on campus
>> anyway.
>>
>
> This thread would have delighted Kafka.
>
> --
> Peter Aitken

In what way do you not mean that?