cybercat wrote:
> "aem" > wrote
> >> This page is quite informative about epazote. I use it with black
> >> beans, where I think it adds something flavorful. I have used it with
> >> pinto beans but didn't think it went as well with them. -aem
> >
> > Sorry, forgot the link: http://www.gourmetsleuth.com/epazote.htm
> >
>
> What a cool site. I love black beans. It has been too long since I made
> a big deadly looking pot of them, cooked down to a thick, spicy mess.
> Do you think epazote really reduces gas? (I find the more beany stuff
> I eat, the less problem I have that way.) Does it really taste like
> kerosene??

Epazote only smells like kerosene in large quantities. I only put in a
couple of leaves (dried) into a pot of frijoles or a batch of pozole.

I made pozole last night with dried pozole from New Mexico. I used a
little over a pound of boneless pork ribs (sometimes with a big batch,
I'll put in a pig foot). Used Mexican oregano, thyme, epazote, chile
caribe & some chimayo dulce that was ground. Had limon, chopped
radishes, onions, & cilantro for garnish.

Good stuff.

T.