One time on Usenet, OmManiPadmeOmelet > said:

<snip>

> Sounds interesting, thanks, but I'm going to have to google Pernod...
> Forgive my ignorance, but I've no idea what that is. Some kind of liquor?

Don't feel bad, I didn't know either.

> Ah. Here we go:
>
> http://www.ochef.com/322.htm
>
> Yet another licorice flavoring!
>
> I'm not so sure I'd like this. I'm not a fan of black licorice......
>
> but I'm still game.

Bleah, you're braver than I -- I can't stand licorice or anise
or Nyquil cold medicine, which has that same taste... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article .com>,
"kuvasz guy" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > I've also never mistaken Wasabi for Guacamole. ;-)
> > --
> I know somebody that did this... She piled wasabi on to a plate full
> of sushi, thinking it was avacado... Did a fantastic job clearing her
> sinuses... The oriental guys at the bar never blinked, but you could
> tell they were thinking "stupid round eye..." My reaction wasn't quite
> as discreet; Yes, she is still speaking to me...
>
> ..fred

Bastid. ;-) You didn't warn her????
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> You've never eaten fennel? Holy smokes! It's not a hit-you-over-the-head
> licorice flavor. It's subtle. It blends with some unlikely characters, like
> sausage, which is why better Italian sausage (and linguica, the Portuguese
> version) usually has fennel seeds in it. Try making a fresh tomato sauce
> (leave seeds in), and adding chopped hot Italian sausage, fennel bulb cut
> about the size of dice, and cauliflower florets maybe twice that size. Add
> the sausage ahead of the vegetables. When it's cooked, add veggies and cook
> until they're just done. Serve over linguine.
>
> Fennel's not so popular because what's sold in stores usually isn't fresh,
> so it's nearly tasteless, like zucchini. Why pay money for something
> tasteless? But, if you nick the fennel bulb slightly with your fingernail
> and the smell is serious, buy it. Try it shredded over lettuce, topped with
> slivers of salty olives and dressed with a little white wine vinegar & fresh
> pepper.

Ok. Central Market generally has it fresh, but I've never seen it
anywhere else. It's not a common veggie around here.

Thanks! I'm betting it'd go well with poultry...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> You've never eaten fennel? Holy smokes! It's not a hit-you-over-the-head
>> licorice flavor. It's subtle. It blends with some unlikely characters,
>> like
>> sausage, which is why better Italian sausage (and linguica, the
>> Portuguese
>> version) usually has fennel seeds in it. Try making a fresh tomato sauce
>> (leave seeds in), and adding chopped hot Italian sausage, fennel bulb cut
>> about the size of dice, and cauliflower florets maybe twice that size.
>> Add
>> the sausage ahead of the vegetables. When it's cooked, add veggies and
>> cook
>> until they're just done. Serve over linguine.
>>
>> Fennel's not so popular because what's sold in stores usually isn't
>> fresh,
>> so it's nearly tasteless, like zucchini. Why pay money for something
>> tasteless? But, if you nick the fennel bulb slightly with your fingernail
>> and the smell is serious, buy it. Try it shredded over lettuce, topped
>> with
>> slivers of salty olives and dressed with a little white wine vinegar &
>> fresh
>> pepper.
>
> Ok. Central Market generally has it fresh, but I've never seen it
> anywhere else. It's not a common veggie around here.
>
> Thanks! I'm betting it'd go well with poultry...
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson

http://www.epicurious.com/recipes/fi...fennel&x=0&y=0

OmManiPadmeOmelet wrote:
> In article .com>,
> "kuvasz guy" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > >
> > > I've also never mistaken Wasabi for Guacamole. ;-)
> > > --
> > I know somebody that did this... She piled wasabi on to a plate full
> > of sushi, thinking it was avacado... Did a fantastic job clearing her
> > sinuses... The oriental guys at the bar never blinked, but you could
> > tell they were thinking "stupid round eye..." My reaction wasn't quite
> > as discreet; Yes, she is still speaking to me...
> >
> > ..fred
>
> Bastid. ;-) You didn't warn her????
*She* was on cruise ship with "the girls"; *I* wasn't invited....
There is a god...

...fred

In article >,
unge (Little Malice) wrote:

> One time on Usenet, OmManiPadmeOmelet > said:
>
> <snip>
>
> > Sounds interesting, thanks, but I'm going to have to google Pernod...
> > Forgive my ignorance, but I've no idea what that is. Some kind of liquor?
>
> Don't feel bad, I didn't know either.
>
> > Ah. Here we go:
> >
> > http://www.ochef.com/322.htm
> >
> > Yet another licorice flavoring!
> >
> > I'm not so sure I'd like this. I'm not a fan of black licorice......
> >
> > but I'm still game.
>
> Bleah, you're braver than I -- I can't stand licorice or anise
> or Nyquil cold medicine, which has that same taste... :-)

Not straight up, no.
But after using Tarragon with poultry, it can go well with meat if not
over-done.

Kinda like apples in chicken stir fry. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> http://www.epicurious.com/recipes/fi...fennel&x=0&y=0

Hmmmmm....
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"kuvasz guy" > wrote:

> OmManiPadmeOmelet wrote:
> > In article .com>,
> > "kuvasz guy" > wrote:
> >
> > > OmManiPadmeOmelet wrote:
> > > >
> > > > I've also never mistaken Wasabi for Guacamole. ;-)
> > > > --
> > > I know somebody that did this... She piled wasabi on to a plate full
> > > of sushi, thinking it was avacado... Did a fantastic job clearing her
> > > sinuses... The oriental guys at the bar never blinked, but you could
> > > tell they were thinking "stupid round eye..." My reaction wasn't quite
> > > as discreet; Yes, she is still speaking to me...
> > >
> > > ..fred
> >
> > Bastid. ;-) You didn't warn her????
>
> *She* was on cruise ship with "the girls"; *I* wasn't invited....
> There is a god...
>
> ..fred

ROFL!!! <cough>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

jay wrote:

> I'm sorry but there ain't a good recipe. WHY would anyone pick those
> overpriced chicken skin racks to do anything with? Just the texture of
> ..soft rubbery chicken skin supersedes everything.. If you really have to
> do the wing thang..at least cut the flap off. Now a chicken wing with a
> nice chunk of breast attached ..flap less.. *is* another story and *is*
> something to work with.

That was the neat thing about chicken wings when Buffalo Wings
were first invented. They were cheap, really cheap. You would
bake them but they are too greasy to handle and there isn't
enough meat on them to attack them with utensils. When you deep
fry them and get a nice crispy skin they start to taste better.
But then the lady at the Anchor Bar tried tossing them in that
mixture of margarine and hot sauce, served them with celery and
Blue Cheese dressing and lots of beer and people loved them. They
have been making them around here for more than 30 years and they
are still very popular, and the once regional dish is spreading
across the country.

kuvasz guy wrote:
> OmManiPadmeOmelet wrote:
>> I've also never mistaken Wasabi for Guacamole. ;-)
>> --
> I know somebody that did this... She piled wasabi on to a plate full
> of sushi, thinking it was avacado... Did a fantastic job clearing her
> sinuses... The oriental guys at the bar never blinked, but you could
> tell they were thinking "stupid round eye..." My reaction wasn't quite
> as discreet; Yes, she is still speaking to me...
>
> ..fred
>


Years ago, on a business trip in Seattle, my husband took a colleague to
a poorly lit restaurant known for its beef and Dungeness crab.

Their beef came to the table with a pile of white shreds on the side.
The guest asked what it was and my husband guessed "It's probably crab
meat." The other guy took a big forkful and nearly went into seizures
from a mouthful of freshly grated horseradish.

gloria p

In article >,
Puester > wrote:

> kuvasz guy wrote:
> > OmManiPadmeOmelet wrote:
> >> I've also never mistaken Wasabi for Guacamole. ;-)
> >> --
> > I know somebody that did this... She piled wasabi on to a plate full
> > of sushi, thinking it was avacado... Did a fantastic job clearing her
> > sinuses... The oriental guys at the bar never blinked, but you could
> > tell they were thinking "stupid round eye..." My reaction wasn't quite
> > as discreet; Yes, she is still speaking to me...
> >
> > ..fred
> >
>
>
> Years ago, on a business trip in Seattle, my husband took a colleague to
> a poorly lit restaurant known for its beef and Dungeness crab.
>
> Their beef came to the table with a pile of white shreds on the side.
> The guest asked what it was and my husband guessed "It's probably crab
> meat." The other guy took a big forkful and nearly went into seizures
> from a mouthful of freshly grated horseradish.
>
> gloria p

Oops. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Puester said...

> kuvasz guy wrote:
>> OmManiPadmeOmelet wrote:
>>> I've also never mistaken Wasabi for Guacamole. ;-)
>>> --
>> I know somebody that did this... She piled wasabi on to a plate full
>> of sushi, thinking it was avacado... Did a fantastic job clearing her
>> sinuses... The oriental guys at the bar never blinked, but you could
>> tell they were thinking "stupid round eye..." My reaction wasn't
quite
>> as discreet; Yes, she is still speaking to me...
>>
>> ..fred
>>
>
>
> Years ago, on a business trip in Seattle, my husband took a colleague
to
> a poorly lit restaurant known for its beef and Dungeness crab.
>
> Their beef came to the table with a pile of white shreds on the side.
> The guest asked what it was and my husband guessed "It's probably crab
> meat." The other guy took a big forkful and nearly went into seizures
> from a mouthful of freshly grated horseradish.
>
> gloria p


I hate when that happens, but it's fun to watch! LOL!

Andy

"Andy" <q> wrote in message ...
> Puester said...
>
>> kuvasz guy wrote:
>>> OmManiPadmeOmelet wrote:
>>>> I've also never mistaken Wasabi for Guacamole. ;-)
>>>> --
>>> I know somebody that did this... She piled wasabi on to a plate full
>>> of sushi, thinking it was avacado... Did a fantastic job clearing her
>>> sinuses... The oriental guys at the bar never blinked, but you could
>>> tell they were thinking "stupid round eye..." My reaction wasn't
> quite
>>> as discreet; Yes, she is still speaking to me...
>>>
>>> ..fred
>>>
>>
>>
>> Years ago, on a business trip in Seattle, my husband took a colleague
> to
>> a poorly lit restaurant known for its beef and Dungeness crab.
>>
>> Their beef came to the table with a pile of white shreds on the side.
>> The guest asked what it was and my husband guessed "It's probably crab
>> meat." The other guy took a big forkful and nearly went into seizures
>> from a mouthful of freshly grated horseradish.
>>
>> gloria p
>
>
> I hate when that happens, but it's fun to watch! LOL!
>
> Andy

That's what my boss said, when we were in a Japanese place and I made the
wasabi mistake. About a tablespoon, all at once. His hand went up in the air
as he was about to say "No...wait!", but it was too late.

Puester wrote:


> Their beef came to the table with a pile of white shreds on the side.
> The guest asked what it was and my husband guessed "It's probably
> crab meat." The other guy took a big forkful and nearly went into
> seizures from a mouthful of freshly grated horseradish.

I knew a guy who mistook it for coleslaw. Surprise!



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

JoeSpareBedroom said...

> "Andy" <q> wrote in message
> ...
>> Puester said...
>>
>>> kuvasz guy wrote:
>>>> OmManiPadmeOmelet wrote:
>>>>> I've also never mistaken Wasabi for Guacamole. ;-)
>>>>> --
>>>> I know somebody that did this... She piled wasabi on to a plate
>>>> full of sushi, thinking it was avacado... Did a fantastic job
>>>> clearing her sinuses... The oriental guys at the bar never
>>>> blinked, but you could tell they were thinking "stupid round
>>>> eye..." My reaction wasn't
>> quite
>>>> as discreet; Yes, she is still speaking to me...
>>>>
>>>> ..fred
>>>>
>>>
>>>
>>> Years ago, on a business trip in Seattle, my husband took a
>>> colleague
>> to
>>> a poorly lit restaurant known for its beef and Dungeness crab.
>>>
>>> Their beef came to the table with a pile of white shreds on the
>>> side. The guest asked what it was and my husband guessed "It's
>>> probably crab meat." The other guy took a big forkful and nearly
>>> went into seizures from a mouthful of freshly grated horseradish.
>>>
>>> gloria p
>>
>>
>> I hate when that happens, but it's fun to watch! LOL!
>>
>> Andy
>
> That's what my boss said, when we were in a Japanese place and I made
> the wasabi mistake. About a tablespoon, all at once. His hand went up
> in the air as he was about to say "No...wait!", but it was too late.


And you lived! Lucky!!!

For the longest time I had a jar of wasabi powder that I used like a salt
or pepper shaker on food. Took years before I learned to make a paste
from it. LOLOLOL!

Andy

jay wrote:
> On Thu, 26 Oct 2006 11:32:02 -0500, OmManiPadmeOmelet wrote:
>
> >
> > This is your second totally non-helpful negative post. :-P
> >
> > One more and you are probably going to hit more than one killfile.....
>
> Omlet you take the cake...your posts are the *most* non-helpful, worthless
> posts, ever ..more than 50 today. Posts like..how to use a pressure pot to
> save money?? Absoultely worthless and STUPID! I mean you should read some
> of 'em before you click! LOL

Om,
I think he wants you... HTH...

...me

In article >,
"JoeSpareBedroom" > wrote:

> > I hate when that happens, but it's fun to watch! LOL!
> >
> > Andy
>
> That's what my boss said, when we were in a Japanese place and I made the
> wasabi mistake. About a tablespoon, all at once. His hand went up in the air
> as he was about to say "No...wait!", but it was too late.

I don't know whether to pity you or laugh at you... ;-D

I was fortunate to have a dad that spent 4 years in Japan in the Air
Force. He made sure that I was at least moderately educated about
Japanese cuisine.......

Probably why I really love Sashimi.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"kuvasz guy" > wrote:

> jay wrote:
> > On Thu, 26 Oct 2006 11:32:02 -0500, OmManiPadmeOmelet wrote:
> >
> > >
> > > This is your second totally non-helpful negative post. :-P
> > >
> > > One more and you are probably going to hit more than one killfile.....
> >
> > Omlet you take the cake...your posts are the *most* non-helpful, worthless
> > posts, ever ..more than 50 today. Posts like..how to use a pressure pot to
> > save money?? Absoultely worthless and STUPID! I mean you should read some
> > of 'em before you click! LOL
>
> Om,
> I think he wants you... HTH...
>
> ..me

Only in his dreams....... ;-)

And yes, I confess, I'm posting more this week because I'm on vacation.
I post when I'm taking breaks from doing fall yard work!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
> I was fortunate to have a dad that spent 4 years in Japan in the Air
> Force. He made sure that I was at least moderately educated about
> Japanese cuisine.......
>
> Probably why I really love Sashimi.
> --
You know, I still regret the one time I was in a fancy Japanese
restaurant in Boston several years ago, and in spite of the potent
sake, I wimped out and got the tempura... The tempura was wonderful,
but I'll bet the sushi and everything else "foreign" was top notch.
So, tell me about sashimi...

...fred

In article . com>,
"kuvasz guy" > wrote:

> OmManiPadmeOmelet wrote:
> > I was fortunate to have a dad that spent 4 years in Japan in the Air
> > Force. He made sure that I was at least moderately educated about
> > Japanese cuisine.......
> >
> > Probably why I really love Sashimi.
> > --
> You know, I still regret the one time I was in a fancy Japanese
> restaurant in Boston several years ago, and in spite of the potent
> sake, I wimped out and got the tempura... The tempura was wonderful,
> but I'll bet the sushi and everything else "foreign" was top notch.
> So, tell me about sashimi...
>
> ..fred

Sushi and Sashimi are not the same item. :-)

Granted, it is served over rice......

The only one I don't care for is raw Squid.
Tuna, salmon and shrimp are my personal favorites, dipped in a mix of
quail egg and shoyu.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article . com>,
> "kuvasz guy" > wrote:
>
>> OmManiPadmeOmelet wrote:
>> > I was fortunate to have a dad that spent 4 years in Japan in the Air
>> > Force. He made sure that I was at least moderately educated about
>> > Japanese cuisine.......
>> >
>> > Probably why I really love Sashimi.
>> > --
>> You know, I still regret the one time I was in a fancy Japanese
>> restaurant in Boston several years ago, and in spite of the potent
>> sake, I wimped out and got the tempura... The tempura was wonderful,
>> but I'll bet the sushi and everything else "foreign" was top notch.
>> So, tell me about sashimi...
>>
>> ..fred
>
> Sushi and Sashimi are not the same item. :-)
>
> Granted, it is served over rice......
>
> The only one I don't care for is raw Squid.
> Tuna, salmon and shrimp are my personal favorites, dipped in a mix of
> quail egg and shoyu.


Yeah...like they actually have that in Texas.

In article >,
"JoeSpareBedroom" > wrote:

> > Sushi and Sashimi are not the same item. :-)
> >
> > Granted, it is served over rice......
> >
> > The only one I don't care for is raw Squid.
> > Tuna, salmon and shrimp are my personal favorites, dipped in a mix of
> > quail egg and shoyu.
>
>
> Yeah...like they actually have that in Texas.

<huffs>

There is a very, VERY good Japanese restaurant in San Antonio!

Fujias.

They don't have a website, but they are quite excellent!
Only place I've ever found that serves raw quail eggs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article . com>,
> "kuvasz guy" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > > I was fortunate to have a dad that spent 4 years in Japan in the Air
> > > Force. He made sure that I was at least moderately educated about
> > > Japanese cuisine.......
> > >
> > > Probably why I really love Sashimi.
> > > --
> > You know, I still regret the one time I was in a fancy Japanese
> > restaurant in Boston several years ago, and in spite of the potent
> > sake, I wimped out and got the tempura... The tempura was wonderful,
> > but I'll bet the sushi and everything else "foreign" was top notch.
> > So, tell me about sashimi...
> >
> > ..fred
>
> Sushi and Sashimi are not the same item. :-)
>
> Granted, it is served over rice......
>
> The only one I don't care for is raw Squid.

Yeah, you should work on those oysters first...


> Tuna, salmon and shrimp are my personal favorites, dipped in a mix of
> quail egg and shoyu.
> --

Thank you for reminding me why I had tempura. :-D

...fred

was looking for a pepper sub for a dish and found these links for wings that
you might be interested in so I am putting it at the top so not to get lost
in maze.

http://www.fiery-foods.com/dave/Nancy1203.asp

http://www.fiery-foods.com/dave/jack...20Jack%20Wings


Some pepper facts:
Franks hot uses a Cayenne variant
McIhenny uses a Tabasco variant
both use vinegar as a base.
Both are variants are Capsicum frutesuns ( bush) species measuring between
20,000 and 50,000 Scoville Heat Units depending on who you talk to.

In article . com>,
"kuvasz guy" > wrote:

> > Sushi and Sashimi are not the same item. :-)
> >
> > Granted, it is served over rice......
> >
> > The only one I don't care for is raw Squid.
>
> Yeah, you should work on those oysters first...

<gag>

>
>
> > Tuna, salmon and shrimp are my personal favorites, dipped in a mix of
> > quail egg and shoyu.
>
> Thank you for reminding me why I had tempura. :-D
>
> ..fred

I go on raw egg kicks from time to time. :-)
I've actually had Salmonella once, but the egg was questionable
(damaged) so I was stupid for eating it...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

JoeSpareBedroom > wrote:

>"Steve Pope" > wrote in message

>> There is, or was, a place in Rochester near the foot of Monroe
>> that stays open all night and can make some really hot wings.

>> I find that adding sufficient powdered cayenne to the sauce
>> does the trick. (Assuming it's fresh, strong cayenne.)

> Nick Tahou's, maybe? Interesting place to eat at 4:00 AM. Cops
> at one table, hookers & pimps at the next, very tired musicians,
> drag queens. My friends and I felt boring in that crowd.

No, not Nick's (which is more famous for its garbage plates than
its wings, IIRC.) These wings were from an all-night primarily
pizza place down where Monroe starts unter the inner ring freeway.
(But, this was awhile back.)

Anyway, they were hot, and they were good, and like the places
in Buffalo there is a good charge of vinegar wafting off a
plate of them.

Steve

In article >,
says...
>JoeSpareBedroom wrote:
>>
>>
>>
>> Whatever it is, if you order the wise guy specials, the cooks sometimes peek
>> out of the kitchen door with evil looks on their faces. I ate a dozen once,
>> in my younger days. The next morning was not pleasant.
>
>
>
>And it burns burns burns
>The ring of fire
>The ring of fire
>
>
>:-)
>
It's times like that you are glad of the Andrex in the refrigerator you
prepared the night before.
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com

Damsel in dis Dress > wrote:

>But there *is* a good recipe. We had it night before last. The
>technique was developed by rfc's own Pat (Cryambers). I did the
>seasoning combination, but you can put anything in the coating that
>you want. The skin is crisp all the way through, and the chicken
>stays moist.

> * Exported from MasterCook *
>
> Charliam's Favorite Chicken Wings
>
>Recipe By :Pat (Cryambers)
>Serving Size : 8 Preparation Time :0:00
>Categories : Appetizers Chicken
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 4 1/2 pounds chicken wings -- (about 20)
> 1 cup flour
> 1 teaspoon garlic powder
> 1/2 teaspoon celery seed
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1/4 teaspoon chipotle pepper -- or cayenne
> Optional Hot Sauce:
> 1/2 cup butter -- (1 stick)
> 1/2 cup Frank's hot sauce -- Frank's
> 1 tablespoon white vinegar
> juice of one lime -- (2 tablespoons)

That just seems an extreme about of butter -- you've had
these and they do not seem too buttery to you?

Steve