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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 10-17-2007, 08:53 PM   #31
bluecuracao
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Give me all your fennel then, you guys. I love it!!

(I'll send you whatever cilantro I come across--bleh)
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Old 10-17-2007, 09:30 PM   #32
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That's not a good trade. Fennel, anise, cilantro and cumin are the spices/herbs I won't eat... it makes indian food dicey although I love the indian food without cumin in it.
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Old 10-17-2007, 09:36 PM   #33
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Originally Posted by Undertoad View Post
Fennel is an abomination, I won't eat it even in sausage.
I don't like it in stuff but I it grilled... seems to kill the licorice flavor.
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Old 10-17-2007, 09:39 PM   #34
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I love the indian food without cumin in it.
A non-sexual love, then?
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Old 10-17-2007, 11:11 PM   #35
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Originally Posted by Undertoad View Post
SNIP
I love the indian food without cumin in it.
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Originally Posted by monster View Post
A non-sexual love, then?
Ten points, Monster.

But it sounds like he does get funky with it, he just pulls out in time. Eatus interruptus.
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Old 10-17-2007, 11:12 PM   #36
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I cant believe I just ate.....

...a cock?
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Old 10-17-2007, 11:20 PM   #37
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i cant; believe that it took 36 posts for that to come out. looks like i have more work to do after all.
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Old 10-17-2007, 11:21 PM   #38
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was it tasty Flint ??
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Old 10-18-2007, 12:38 AM   #39
Urbane Guerrilla
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Hey, I like fennel seed in a tomato sauce. Adds a flavor note to the complex.

I also sometimes toss in a weensy handful of raisins. They hold onto their own flavor rather than suffusing anything into the sauce, so you're eating along on spaghetti sauce until you hit a raisin and suddenly here's a sweet note for just this mouthful. Quite nice.

UT, I'm sad for you though: no cumin = no chili. It just ain't chili without its cumin. Just a sort of insipid meat stew.
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Old 10-18-2007, 07:15 AM   #40
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UT, I'm sad for you though: no cumin = no chili. It just ain't chili without its cumin. Just a sort of insipid meat stew.
Have to agree with Urbane there. No cumin = no chilli. I also like a bit of coriander in a chilli too.
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Old 10-18-2007, 06:03 PM   #41
bluecuracao
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Originally Posted by Urbane Guerrilla View Post
I also sometimes toss in a weensy handful of raisins. They hold onto their own flavor rather than suffusing anything into the sauce, so you're eating along on spaghetti sauce until you hit a raisin and suddenly here's a sweet note for just this mouthful. Quite nice.
That's one of the great things about Chilean empanadas--that occasional sweet bit of raisin. Then the next bite might have a little salty olive...
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Old 10-19-2007, 05:48 AM   #42
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And then there's that funny Cincinnati Greek take on spaghetti sauce and chili: considerable cinnamon in the works, and some allspice too I think. Distinctive enough that I think you can google recipes for it.

One of them

And one for the crockpot

Epicurious.com seems to have crashed or gotten swamped. Pity, it seemed they had a good article w/recipe.
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Old 10-19-2007, 05:52 AM   #43
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European and particularly Finnish licorice are a great big improvement over the unpleasant stuff we know here -- full of molasses, which does a lot to smooth it out and make it fun. I'm a total convert now.

Panda brand makes a herbed licorice that comes off like what if Ricola made licorice. Also quite fun.
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Old 10-19-2007, 05:56 AM   #44
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I had no idea that Cincinnati chili was Greek.
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Old 10-19-2007, 06:00 AM   #45
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I'm told Greek restauranteurs started it, and that it evolved over some years.
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