Good evening all,

I want to make a recipe that calls for 1 TB of pernod.

I am not buying a whole bottle of expensive liquor for THAT little!
What else would be a sub for it? Sambuca (which I don'thave either)??

Thanks for any help,

Kris

Kris wrote:
> Good evening all,
>
> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??

For that small amount you could probably get away with a bit of Ouzo or
Pastisse, but if you don't have Pernod or Sambuca you probably would not
have those either. You could try a small pinch of anise with brandy,
white rum or vodka.

On Apr 2, 7:00*pm, Dave Smith > wrote:
> Kris wrote:
> > Good evening all,
>
> > I want to make a recipe that calls for 1 TB of pernod.
>
> > I am not buying a whole bottle of expensive liquor for THAT little!
> > What else would be a sub for it? Sambuca (which I don'thave either)??
>
> For that small amount you could probably get away with a bit of Ouzo or
> Pastisse, but if you don't have Pernod or Sambuca you probably would not
> have those either. You could try a small pinch of anise with brandy,
> white rum or vodka.

I have anise seed. Do you think steeping vodka with some of that would
work?

Kris

On Apr 2, 4:06*pm, Kris > wrote:
> On Apr 2, 7:00*pm, Dave Smith > wrote:
>
> > Kris wrote:
> > > Good evening all,
>
> > > I want to make a recipe that calls for 1 TB of pernod.
>
> > > I am not buying a whole bottle of expensive liquor for THAT little!
> > > What else would be a sub for it? Sambuca (which I don'thave either)??
>
> > For that small amount you could probably get away with a bit of Ouzo or
> > Pastisse, but if you don't have Pernod or Sambuca you probably would not
> > have those either. You could try a small pinch of anise with brandy,
> > white rum or vodka.
>
> I have anise seed. Do you think steeping vodka with some of that would
> work?
>
> Kris

I think that might work okay...

On Thu, 2 Apr 2009 16:06:19 -0700 (PDT), Kris >
wrote:

>I have anise seed. Do you think steeping vodka with some of that would
>work?

They might be usable in six to eight weeks...but the Pernod is needed
soon!

Stop and think about it....how many recipes have you run across that
required Pernod? I probably would skip the recipe and go on to
something more palatable.

On Apr 2, 8:08*pm, Mr. Bill > wrote:
> On Thu, 2 Apr 2009 16:06:19 -0700 (PDT), Kris >
> wrote:
>
> >I have anise seed. Do you think steeping vodka with some of that would
> >work?
>
> They might be usable in six to eight weeks...but the Pernod is needed
> soon! * *
>
> Stop and think about it....how many recipes have you run across that
> required Pernod? * *I probably would skip the recipe and go on to
> something more palatable. *

But it looks so good I have to try! I may get Ouzo or call around to
find the airline sized bottle.

Last resort is steeping the vodka. I have both anise seed and star
anise - which do you think would work better?

Thanks again,
Kris

On Apr 3, 7:42*am, Kris > wrote:
> On Apr 2, 8:08*pm, Mr. Bill > wrote:
>
> > On Thu, 2 Apr 2009 16:06:19 -0700 (PDT), Kris >
> > wrote:
>
> > >I have anise seed. Do you think steeping vodka with some of that would
> > >work?
>
> > They might be usable in six to eight weeks...but the Pernod is needed
> > soon! * *
>
> > Stop and think about it....how many recipes have you run across that
> > required Pernod? * *I probably would skip the recipe and go on to
> > something more palatable. *
>
> But it looks so good I have to try! I may get Ouzo or call around to
> find the airline sized bottle.
>
> Last resort is steeping the vodka. I have both anise seed and star
> anise - which do you think would work better?
>
> Thanks again,
> Kris

They carry a wide assortment of airline sized bottles at my local Bev
Mo store. I get liquors there at Xmas time to make truffles. I think
Pernod would be the type of thing they would have.

Susan B.

On Fri, 3 Apr 2009 07:42:18 -0700 (PDT), Kris >
wrote:

>But it looks so good I have to try! I may get Ouzo or call around to
>find the airline sized bottle.

That will be easy to find!! Now, are you going to post the
recipe????

Kris > wrote in news:3585dc72-87c2-4451-a370-
:

> Good evening all,
>
> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??
>
> Thanks for any help,
>
> Kris

If you're near Oakland, California, I could give you a spoonful. Otherwise,
I'd suggest grinding a little star anise and adding some neat vodka.

Mark.

--
Verbing weirds language--Calvin

Kris wrote:
>
> Good evening all,
>
> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??

Pernod itself was developed as a mock absinthe.

Not that you're likely to have an open bottle of absinthe
in the house . . .

Mark Thorson wrote:
> Kris wrote:
>> Good evening all,
>>
>> I want to make a recipe that calls for 1 TB of pernod.
>>
>> I am not buying a whole bottle of expensive liquor for THAT little!
>> What else would be a sub for it? Sambuca (which I don'thave either)??
>
> Pernod itself was developed as a mock absinthe.

It was not a mock absinthe. Pernod was the most popular brand of that
type of liquor. It had a high alcohol content and had the added kick of
the wormwood. When absinthe was banned it re-emerged as pastis. a lower
alcohol spirit but without the wormwood. It is very popular all around
the Mediterranean and especially in France.

Dave Smith wrote:
> Mark Thorson wrote:
>> Kris wrote:
>>> Good evening all,
>>>
>>> I want to make a recipe that calls for 1 TB of pernod.
>>>
>>> I am not buying a whole bottle of expensive liquor for THAT little!
>>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>
>> Pernod itself was developed as a mock absinthe.
>
> It was not a mock absinthe. Pernod was the most popular brand of that
> type of liquor. It had a high alcohol content and had the added kick of
> the wormwood. When absinthe was banned it re-emerged as pastis. a lower
> alcohol spirit but without the wormwood. It is very popular all around
> the Mediterranean and especially in France.
>

I had Pastis in Paris last Fall. It was wonderful. I have scoured the
local liquor stores and no one seems to have it. I looked on the cruise
ship in February but they didn't have it either. It seems to be a
novelty liquor here. I guess I can live without it. <g>

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Janet Wilder wrote:

>>
>> It was not a mock absinthe. Pernod was the most popular brand of that
>> type of liquor. It had a high alcohol content and had the added kick
>> of the wormwood. When absinthe was banned it re-emerged as pastis. a
>> lower alcohol spirit but without the wormwood. It is very popular all
>> around the Mediterranean and especially in France.
>>
>
> I had Pastis in Paris last Fall. It was wonderful. I have scoured the
> local liquor stores and no one seems to have it. I looked on the cruise
> ship in February but they didn't have it either. It seems to be a
> novelty liquor here. I guess I can live without it. <g>
>

You can get it in any liquor store around here. I always have some on
hand. A little pastis is a nice touch to flambee shrimp. It is also a
nice drink on a hot summer day, but be careful. That stuff is potent.

Dave Smith wrote:
> Janet Wilder wrote:
>
>>>
>>> It was not a mock absinthe. Pernod was the most popular brand of
>>> that type of liquor. It had a high alcohol content and had the added
>>> kick of the wormwood. When absinthe was banned it re-emerged as
>>> pastis. a lower alcohol spirit but without the wormwood. It is very
>>> popular all around the Mediterranean and especially in France.
>>>
>>
>> I had Pastis in Paris last Fall. It was wonderful. I have scoured the
>> local liquor stores and no one seems to have it. I looked on the
>> cruise ship in February but they didn't have it either. It seems to
>> be a novelty liquor here. I guess I can live without it. <g>
>>
>
> You can get it in any liquor store around here. I always have some on
> hand. A little pastis is a nice touch to flambee shrimp. It is also a
> nice drink on a hot summer day, but be careful. That stuff is potent.

Don't I know it! ;-)

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Thu, 02 Apr 2009 20:16:47 -0500, Janet Wilder wrote:

> Dave Smith wrote:
>> Mark Thorson wrote:
>>> Kris wrote:
>>>> Good evening all,
>>>>
>>>> I want to make a recipe that calls for 1 TB of pernod.
>>>>
>>>> I am not buying a whole bottle of expensive liquor for THAT little!
>>>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>>
>>> Pernod itself was developed as a mock absinthe.
>>
>> It was not a mock absinthe. Pernod was the most popular brand of that
>> type of liquor. It had a high alcohol content and had the added kick of
>> the wormwood. When absinthe was banned it re-emerged as pastis. a lower
>> alcohol spirit but without the wormwood. It is very popular all around
>> the Mediterranean and especially in France.
>>
>>
> I had Pastis in Paris last Fall. It was wonderful. I have scoured the
> local liquor stores and no one seems to have it. I looked on the cruise
> ship in February but they didn't have it either. It seems to be a
> novelty liquor here. I guess I can live without it. <g>

In the French cafés here, (Provençe) there are at least 5 varieties of
that drink: Pernod, Pastis, Casanis, 51, Ricard. Plus some local specials.
It is strong, 45%, but is consumed diluted 5 times at least.
If used in a recipe, a few drops should do. It is strongly flavored.
Especially in a concoction, you should not notice the difference between
the brands. Though, some French have a different opinion..
--
Groet, salut, Wim.

On Thu, 02 Apr 2009 16:43:57 -0800, Mark Thorson >
wrote:

>Not that you're likely to have an open bottle of absinthe
>in the house . . .

Wasn't that banned for sale? Think I remember reading something
about that.

....from Wikapedia


The chemical thujone, present in small quantities, was singled out and
blamed for its alleged harmful effects. By 1915, absinthe had been
banned in the United States and in most European countries except the
United Kingdom, Sweden, Spain, Portugal, Denmark and the
Austro-Hungarian Empire.

Mr. Bill wrote:

> The chemical thujone, present in small quantities, was singled out and
> blamed for its alleged harmful effects. By 1915, absinthe had been
> banned in the United States and in most European countries except the
> United Kingdom, Sweden, Spain, Portugal, Denmark and the
> Austro-Hungarian Empire.




Absinthe is legal in a lot of places now, including the US. My son and
his friends used to order it by mail from the Czech Republic moe than 10
years ago.

On Thu, 02 Apr 2009 20:17:21 -0400, Dave Smith
> wrote:

>Absinthe is legal in a lot of places now, including the US. My son and
>his friends used to order it by mail from the Czech Republic moe than 10
>years ago.

What made it so harmful and a banned substance? All I have ever
learned is that it made you crazy. Most liquor does that to lots of
people!!

Mr. Bill wrote about absinthe:

> What made it so harmful and a banned substance? All I have ever
> learned is that it made you crazy. Most liquor does that to lots of
> people!!

Especially in Moonshine Country where you live, isn't that right,
Hill-Billy?

Bob (!!)

Mr. Bill wrote:
> On Thu, 02 Apr 2009 20:17:21 -0400, Dave Smith
> > wrote:
>
>> Absinthe is legal in a lot of places now, including the US. My son and
>> his friends used to order it by mail from the Czech Republic moe than 10
>> years ago.
>
> What made it so harmful and a banned substance? All I have ever
> learned is that it made you crazy. Most liquor does that to lots of
> people!!


Thujone from the wormwood was the substance that was blamed for the
absinthe problems, though it was just as likely to be the high alcohol
content. There was also the influence of the wine producers and the
prohibitionists.

On Apr 3, 4:22*am, Mr. Bill > wrote:
> On Thu, 02 Apr 2009 20:17:21 -0400, Dave Smith
>
> > wrote:
> >Absinthe is legal in a lot of places now, including the US. My son and
> >his friends used to order it by mail from the Czech Republic moe than 10
> >years ago.
>
> What made it so harmful and a banned substance? * *All I have ever
> learned is that it made you crazy. * *Most liquor does that to lots of
> people!!

I've tried it recently and found it's got quite a kick -- more so than
any other liquors of comparable alcohol content -- even when mixed
with water and a cube of sugar (the traditional way to drink it). The
buzz it produces is different (hard to describe) from the buzz of
other drinks. It may be that Thujone combines with the regular
alcohol to create some synergistic effects.

But it tastes like licorice (a flavor I detest) so I'm in no danger of
becoming addicted to it.

--
Ht

Dave Smith wrote:
>
> Mr. Bill wrote:
>
> > The chemical thujone, present in small quantities, was singled out and
> > blamed for its alleged harmful effects. By 1915, absinthe had been
> > banned in the United States and in most European countries except the
> > United Kingdom, Sweden, Spain, Portugal, Denmark and the
> > Austro-Hungarian Empire.
>
> Absinthe is legal in a lot of places now, including the US. My son and
> his friends used to order it by mail from the Czech Republic moe than 10
> years ago.

For more information about getting absinthe, see:

http://www.feeverte.net/faq.html

Kris > wrote:

> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??

Many kinds of liquour are marketed under the name Pernod. I suspect you
have pastis in mind. It is an anise- (or nowadays star anise) flavoured
aperitif-type liquor, which was developed to replace absinthe after it
was outlawed in France. There are many pastis brands, Pernod being just
one of them (and Pernod now produces absinthe again). There is also
Ricard (which belongs to Pernod, too, being a part of the Pernod-Ricard
conglomerate), Janot, Casanis, Duval, Anilou, etc. Pastis, in France at
least, is usually not very expensive, being a "common man" drink.

Pastis can be possibly substituted by another anise-flavoured liquor,
such as the Arabic arak, the Turkish raki, the greek ouzo and, yes,
possibly even by sambuca. Sambuca, though, is usually sweetened, so
would probably lend itself to sweet recipes only.

Victor
who can't stand anything anise-flavoured

Victor Sack wrote:

>> I want to make a recipe that calls for 1 TB of pernod.
>> I am not buying a whole bottle of expensive liquor for THAT little!
>> What else would be a sub for it? Sambuca (which I don'thave either)??

> Many kinds of liquour are marketed under the name Pernod. I suspect
> you have pastis in mind. It is an anise- (or nowadays star anise)
> flavoured aperitif-type liquor, which was developed to replace
> absinthe after it was outlawed in France. There are many pastis
> ...
> Victor
> who can't stand anything anise-flavoured

Me too, even a single anise seed or petal in a huge roast would put me off
at the first bite, if not at the first smell. But, incredibly, I like both
Pastis and Sambuca. Don't ask me why
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Kris > wrote:
>
> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??
>
>
Without knowing what recipe all anyone can offer is wild speculation.

I'm pretty certain that a couple three black jelly beans will work
perfectly.

Of course me, I'm cheap drunk too, I'd pick up a bottle of Ouzo.

This is my kind of descriptive:
http://www.alcoholreviews.com/SPIRIT...laussouzo.html

"Kris" > wrote in message
...
> Good evening all,
>
> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??
>
> Thanks for any help,
>
> Kris

Many liquor stores (package stores, agencies, etc.) carry "airline"
bottles, about a shot's worth. Great for cooking with. I've been using
them for a few years now; they cost a little bit more, per unit measure, but
better than buying booze that's not going to get consumed in a reasonable
amount of time. Also started buying those 4-packs of wine for cooking, as
we're not big wine drinkers.

Paco > wrote:

> Many liquor stores (package stores, agencies, etc.) carry "airline"
> bottles, about a shot's worth. Great for cooking with. I've been using
> them for a few years now; they cost a little bit more, per unit measure, but
> better than buying booze that's not going to get consumed in a reasonable
> amount of time.

I buy a few when I go to see a local comedy show, Ask Dr. Hal at
Chicken House in the mission. They'd let you take a full-size bottle
in, but somehow the miniature seem more a-pro-pro.

There was no Night Train at the nearest corner store.
That would be appropriate too.

S.

On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
> Good evening all,
>
> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??
>
> Thanks for any help,
>
> Kris

I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...

On Sun, 25 Nov 2018 15:38:10 -0800 (PST),
wrote:

>On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>> Good evening all,
>>
>> I want to make a recipe that calls for 1 TB of pernod.
>>
>> I am not buying a whole bottle of expensive liquor for THAT little!
>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>
>> Thanks for any help,
>>
>> Kris
>
>I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...

It would help to know what you are cooking.
I might buy a bulb of fennnel and use some of the fronds steeped in
vodka... plus I enjoy eating a raw fennel bulb.

On 11/25/2018 7:04 PM, wrote:
> On Sun, 25 Nov 2018 15:38:10 -0800 (PST),
> wrote:
>
>> On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>>> Good evening all,
>>>
>>> I want to make a recipe that calls for 1 TB of pernod.
>>>
>>> I am not buying a whole bottle of expensive liquor for THAT little!
>>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>>
>>> Thanks for any help,
>>>
>>> Kris
>>
>> I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...
>
> It would help to know what you are cooking.
> I might buy a bulb of fennnel and use some of the fronds steeped in
> vodka... plus I enjoy eating a raw fennel bulb.
>
It would certainly help to know. The person is replying to a post from
2009. Apparently Google Group users don't have calenders.

Jill

wrote:
> On Sun, 25 Nov 2018 15:38:10 -0800 (PST),
> wrote:
>
>> On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>>> Good evening all,
>>>
>>> I want to make a recipe that calls for 1 TB of pernod.
>>>
>>> I am not buying a whole bottle of expensive liquor for THAT little!
>>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>>
>>> Thanks for any help,
>>>
>>> Kris
>>
>> I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...
>
> It would help to know what you are cooking.
> I might buy a bulb of fennnel and use some of the fronds steeped in
> vodka... plus I enjoy eating a raw fennel bulb.
>

Popeye, when yoose start drinking yoose vodka, dem fennel bulbs always
end up in yoose rectum.

And yoose always blames yoose brudder.

On Sun, 25 Nov 2018 15:38:10 -0800 (PST),
wrote:

>On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>> Good evening all,
>>
>> I want to make a recipe that calls for 1 TB of pernod.
>>
>> I am not buying a whole bottle of expensive liquor for THAT little!
>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>
>> Thanks for any help,
>>
>> Kris
>
>I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...


I hope she found the answer

On 11/25/2018 6:38 PM, wrote:
> On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>> Good evening all,
>>
>> I want to make a recipe that calls for 1 TB of pernod.
>>
>> I am not buying a whole bottle of expensive liquor for THAT little!
>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>
>> Thanks for any help,
>>
>> Kris
>
> I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...
>

Most anything with anise should do.
Pernod belongs to the family of spirits whose flavor is dominated by the
aroma of anise. Other members of the family include anisette, Greek
ouzo, Turkish raki, and pastis, which is flavored with licorice as well
as anise. Anise spirits differ widely in their alcoholic strength and
sweetness.

On 26 Nov 2018, Ed Pawlowski wrote
(in article >):

> On 11/25/2018 6:38 PM, wrote:
> > On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
> > > Good evening all,
> > >
> > > I want to make a recipe that calls for 1 TB of pernod.
> > >
> > > I am not buying a whole bottle of expensive liquor for THAT little!
> > > What else would be a sub for it? Sambuca (which I don'thave either)??
> > >
> > > Thanks for any help,
> > >
> > > Kris
> >
> > I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for
> > 1 Tablespoon required for a recipe - another Ina Garten recipe I should
> > add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp
> > with Feta. I have some pure Anise extract and a good airline sized bottle
> > of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp.
> > extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...
>
> Most anything with anise should do.
> Pernod belongs to the family of spirits whose flavor is dominated by the
> aroma of anise. Other members of the family include anisette, Greek
> ouzo, Turkish raki, and pastis, which is flavored with licorice as well
> as anise. Anise spirits differ widely in their alcoholic strength and
> sweetness.

Have you thought of blitzing up some fennel to a pulp, and adding that?

Saves having to buy expensive alcohol and should give an aniseed background
to a dish.