On Sunday, June 5, 2016 at 11:53:47 AM UTC-4, Jill McQuown wrote:
> On 6/5/2016 11:31 AM, sf wrote:
> > On Sun, 5 Jun 2016 08:57:30 -0500, dejamos >
> > wrote:
> >
> >> Now that I think
> >> about it, some lightly crushed toasted fennel seeds would be a good
> >> addition. Hmmm . . .
> >
> > I whiz mine up in a coffee grinder and powder them. That way, I get
> > all the flavor and nobody complains about seeds. It works
> > particularly well for when I flavor ground pork to make Italian
> > sausage... or want to put more fennel flavor in store bought bulk.
> >
> Fennel doesn't sound right for a salad dressing. Poppy seeds, perhaps.
> Fennel tastes like licorice. YMMV.

Tastes vary. I use Penzey's pizza seasoning for salad dressing, and
it's got a fair amount of fennel in it. Fennel is a very Italian flavor.

Do poppy seeds even taste like anything? Every time I've had a poppy
seed salad dressing inflicted on me, all I can taste is sugar.

Cindy Hamilton