On 9/17/2014 12:07 PM, Pico Rico wrote:
> "Helpful person" > wrote in message
> ...
>> On Wednesday, September 17, 2014 10:38:06 AM UTC-4, sf wrote:
>>>
>>> Scampi, shrimp, prawn and gamba are all the same thing. Italians call
>>> it scampi
>>
>> Don't think so. Shrimp in Italian is gamberetto and prawn is gambero,
>> the difference I believe being size.
>
> Think again. Scampi is one Italian word for prawns.
>
>
http://www.thefreedictionary.com/scampi

scam·pi (skmp, skäm-)
n. pl. scampi
Large shrimp broiled or sautéed and served in a garlic and butter sauce.
[Italian, pl. of scampo, a kind of lobster, from Greek kamp, bending
(from its shape), perhaps from Greek kamptein, to bend.]
The American Heritage® Dictionary of the English Language, Fourth
Edition copyright ©2000 by Houghton Mifflin Company. Updated in 2009.
Published by Houghton Mifflin Company. All rights reserved.
scampi (ˈskæmpɪ)
n
1. (Cookery) (usually functioning as singular) large prawns, usually
eaten fried in breadcrumbs
[Italian: plural of scampo shrimp, of obscure origin]
Collins English Dictionary €“ Complete and Unabridged © HarperCollins
Publishers 1991, 1994, 1998, 2000, 2003
scam€¢pi (ˈskæm pi, ˈskÉ‘m-)

n., pl. -pi.
1. a large shrimp or prawn.
2. a dish of these cooked esp. in butter and garlic.
[1920€“25; < Italian, pl. of scampo < Upper Italian (Venetian)]
Random House Kernerman Webster's College Dictionary, © 2010 K
Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All
rights reserved.

On 9/17/2014 12:25 PM, Sqwertz wrote:
> I don't usually drink sodas but I've found myself trying all the new
> seasonal flavors (Watermelon and Sangria flavors a coupe months ago).
> Being made with real sugar is a definite plus.

And will continue to swell that little dumpling belly of yours!

On 9/17/2014 2:16 PM, JohnJohn wrote:
> And if I sauté spaghetti, that becomes Spaghetti
> Spaghetti.
>
> -- JohnJohn

Cast a look at this Ohio speciality:

http://thelostitalian.areavoices.com...-bowl-Copy.jpg

It's just wrong, on so many levels...

http://abc.go.com/shows/the-chew/rec...-Michael-Symon

CINCINNATI CHILI WITH SPAGHETTI
2 tablespoons Olive Oil
2 pounds lean Ground Beef
1 small Yellow Onion (minced)
2 Garlic cloves (minced)
1/4 cup Chili Powder
1/2 teaspoon Cayenne
1 teaspoon ground Cumin
1 teaspoon ground Cinnamon
1/2 teaspoon ground Allspice
2 cups crushed Tomatoes
4 cups Vegetable Juice (v8)
1 Bay Leaf
1 tablespoon Unsweetened Cocoa Powder
2 tablespoons Worcestershire Sauce
2 tablespoons Sherry Vinegar
Salt and freshly ground Black Pepper
1 pound Spaghetti
For the Garnish:
1 can Kidney Beans (drained and rinsed)
1 small Yellow Onion (minced)
2 cups finely shredded Cheddar Cheese

On Thu, 18 Sep 2014 07:49:25 +1000, JohnJohn >
wrote:

>Maybe cooked parsley loses that plastic flavor. I've only ever had
>parsley raw, as far as I know.

I don't know of any way that cooked parsley is of any use, or
desirable at all. I'm guessing you don't like coriander either?

On 9/17/2014 3:07 PM, Brooklyn1 wrote:
> Nancy Young wrote:
>> Nancy2 wrote:
>>>
>>> I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
>>
>> I understand it's a type of lobster.
>
> You're thinking langoustine, the true scampi.
> http://en.wikipedia.org/wiki/Nephrops_norvegicus
>
Yeah, except langoustine (aka langostinos in the US and South America)
aren't actually lobsters.

Jill

On 2014-09-17 3:07 PM, Brooklyn1 wrote:
> Nancy Young wrote:
>> Nancy2 wrote:
>>>
>>> I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
>>
>> I understand it's a type of lobster.
>
> You're thinking langoustine, the true scampi.
> http://en.wikipedia.org/wiki/Nephrops_norvegicus

They taste like shrimp, but they are a bitch to eat because the tails
have very jagged edges. I tried them several times a few years back.
They looked liked shrimp or lobster, which I like, and they were
commonly available and quite affordable. Then they disappeared from the
local stores and i have not seen them since.

>

On Thu, 18 Sep 2014 08:27:30 +1000, JohnJohn >
wrote:

>On Thu, 18 Sep 2014 08:12:13 +1000, Jeßus > wrote:
>
>>On Thu, 18 Sep 2014 07:49:25 +1000, JohnJohn >
>>wrote:
>>
>>>Maybe cooked parsley loses that plastic flavor. I've only ever had
>>>parsley raw, as far as I know.
>>
>>I don't know of any way that cooked parsley is of any use, or
>>desirable at all. I'm guessing you don't like coriander either?
>
>I love it with fish.

Me too. I like it in all sorts of things, especially white sauces and
even mashed potatoes. We're talking parsley and not coriander, right?

On 9/16/2014 9:52 PM, Pringles CheezUms wrote:
> Found a recipe for shrimp scampi we tried tonite. It was nice, but
> unsatisfying.
> What goes with shrimp scampi? And does it stand alone, or does it go
> over rice or noodles?
> I want to try it again, but would like a full meal rather than just a
> small-ish appetizer.
>

Angel hair pasta is great with scampi.(Scampi means shrimp in Italian,
so "shrimp scampi" is redundant. It's garlic flavored shrimp.

--
From somewhere very deep in the heart of Texas

On 9/17/2014 4:36 PM, Dave Smith wrote:
> On 2014-09-17 3:07 PM, Brooklyn1 wrote:
>> Nancy Young wrote:
>>> Nancy2 wrote:
>>>>
>>>> I thought scampi was a type of shrimp. Isn't shrimp scampi like
>>>> saying au jus juice?
>>>
>>> I understand it's a type of lobster.
>>
>> You're thinking langoustine, the true scampi.
>> http://en.wikipedia.org/wiki/Nephrops_norvegicus
>
> They taste like shrimp, but they are a bitch to eat because the tails
> have very jagged edges. I tried them several times a few years back.
> They looked liked shrimp or lobster, which I like, and they were
> commonly available and quite affordable. Then they disappeared from the
> local stores and i have not seen them since.

Costco sells frozen Langostinos, shelled and ready to cook.

http://reviews.costco.com/2070/11613...ws/reviews.htm

On 9/17/2014 4:57 PM, JohnJohn wrote:
> On Thu, 18 Sep 2014 08:39:16 +1000, Jeßus > wrote:
>
>> On Thu, 18 Sep 2014 08:27:30 +1000, JohnJohn >
>> wrote:
>>
>>> On Thu, 18 Sep 2014 08:12:13 +1000, Jeßus > wrote:
>>>
>>>> On Thu, 18 Sep 2014 07:49:25 +1000, JohnJohn >
>>>> wrote:
>>>>
>>>>> Maybe cooked parsley loses that plastic flavor. I've only ever had
>>>>> parsley raw, as far as I know.
>>>>
>>>> I don't know of any way that cooked parsley is of any use, or
>>>> desirable at all. I'm guessing you don't like coriander either?
>>>
>>> I love it with fish.
>>
>> Me too. I like it in all sorts of things, especially white sauces and
>> even mashed potatoes. We're talking parsley and not coriander, right?
>
> I was talking about coriander. I don't hate parsley, but I don't see
> what it adds to prawns, scampi etc. Unless you're taking a picture of
> your dish.
>
The long of flat leaf parsley adds a nice bit of tangy grassiness, if
that's something you enjoy.

I use cilantro some of the time.

"Mayo" > wrote in message ...
> On 9/17/2014 4:57 PM, JohnJohn wrote:
>> On Thu, 18 Sep 2014 08:39:16 +1000, Jeßus > wrote:
>>
>>> On Thu, 18 Sep 2014 08:27:30 +1000, JohnJohn >
>>> wrote:
>>>
>>>> On Thu, 18 Sep 2014 08:12:13 +1000, Jeßus > wrote:
>>>>
>>>>> On Thu, 18 Sep 2014 07:49:25 +1000, JohnJohn >
>>>>> wrote:
>>>>>
>>>>>> Maybe cooked parsley loses that plastic flavor. I've only ever had
>>>>>> parsley raw, as far as I know.
>>>>>
>>>>> I don't know of any way that cooked parsley is of any use, or
>>>>> desirable at all. I'm guessing you don't like coriander either?
>>>>
>>>> I love it with fish.
>>>
>>> Me too. I like it in all sorts of things, especially white sauces and
>>> even mashed potatoes. We're talking parsley and not coriander, right?
>>
>> I was talking about coriander. I don't hate parsley, but I don't see
>> what it adds to prawns, scampi etc. Unless you're taking a picture of
>> your dish.
>>
> The long of flat leaf parsley adds a nice bit of tangy grassiness, if
> that's something you enjoy.
>
> I use cilantro some of the time.

Yuck ... soap! ;-)

--
http://www.helpforheroes.org.uk/shop/

On 9/17/2014 5:34 PM, Ophelia wrote:
>
>
> "Mayo" > wrote in message ...
>> On 9/17/2014 4:57 PM, JohnJohn wrote:
>>> On Thu, 18 Sep 2014 08:39:16 +1000, Jeßus > wrote:
>>>
>>>> On Thu, 18 Sep 2014 08:27:30 +1000, JohnJohn >
>>>> wrote:
>>>>
>>>>> On Thu, 18 Sep 2014 08:12:13 +1000, Jeßus > wrote:
>>>>>
>>>>>> On Thu, 18 Sep 2014 07:49:25 +1000, JohnJohn >
>>>>>> wrote:
>>>>>>
>>>>>>> Maybe cooked parsley loses that plastic flavor. I've only ever had
>>>>>>> parsley raw, as far as I know.
>>>>>>
>>>>>> I don't know of any way that cooked parsley is of any use, or
>>>>>> desirable at all. I'm guessing you don't like coriander either?
>>>>>
>>>>> I love it with fish.
>>>>
>>>> Me too. I like it in all sorts of things, especially white sauces and
>>>> even mashed potatoes. We're talking parsley and not coriander, right?
>>>
>>> I was talking about coriander. I don't hate parsley, but I don't see
>>> what it adds to prawns, scampi etc. Unless you're taking a picture of
>>> your dish.
>>>
>> The long of flat leaf parsley adds a nice bit of tangy grassiness, if
>> that's something you enjoy.
>>
>> I use cilantro some of the time.
>
> Yuck ... soap! ;-)
>
LOL!

You might not be the right customer for my famed cilantro/lime jasmine
rice...

;-)

On Wed, 17 Sep 2014 15:15:28 -0600, Mayo > wrote:

> http://www.thefreedictionary.com/scampi
>
> scam·pi (skmp, skäm-)

Scampi as well as prawns apparently have regional meanings... just
like "pudding" does. <winking at the UK posters>


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 17 Sep 2014 17:52:33 -0600, Mayo > wrote:

> You might not be the right customer for my famed cilantro/lime jasmine
> rice...

AKA: Mexican green rice?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/17/2014 6:45 PM, sf wrote:
> On Wed, 17 Sep 2014 17:52:33 -0600, Mayo > wrote:
>
>> You might not be the right customer for my famed cilantro/lime jasmine
>> rice...
>
> AKA: Mexican green rice?
>
>
YES!

....but with a few tweaks...

On Wed, 17 Sep 2014 14:49:06 -0600, Mayo > wrote:

>On 9/17/2014 12:21 AM, sf wrote:
>> On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms
>> > wrote:
>>
>>> Found a recipe for shrimp scampi we tried tonite. It was nice, but
>>> unsatisfying.
>>> What goes with shrimp scampi? And does it stand alone, or does it go
>>> over rice or noodles?
>>> I want to try it again, but would like a full meal rather than just a
>>> small-ish appetizer.
>>
>> Increase the volume of shrimp, serve with bread and a salad, or as
>> others have suggested: noodles.
>> http://damndelicious.net/2014/03/28/shrimp-scampi/
>>
>>
>
>Seriously cute little Corgi - not to be redundant...
>
>One addition will really kick the taste up - a single anchovy sauteed in
>until it dissolves.

Mmm adds that umami dimension.

koko

--

Food is our common ground, a universal experience
James Beard

On 9/17/2014 7:32 PM, koko wrote:
> On Wed, 17 Sep 2014 14:49:06 -0600, Mayo > wrote:
>
>> On 9/17/2014 12:21 AM, sf wrote:
>>> On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms
>>> > wrote:
>>>
>>>> Found a recipe for shrimp scampi we tried tonite. It was nice, but
>>>> unsatisfying.
>>>> What goes with shrimp scampi? And does it stand alone, or does it go
>>>> over rice or noodles?
>>>> I want to try it again, but would like a full meal rather than just a
>>>> small-ish appetizer.
>>>
>>> Increase the volume of shrimp, serve with bread and a salad, or as
>>> others have suggested: noodles.
>>> http://damndelicious.net/2014/03/28/shrimp-scampi/
>>>
>>>
>>
>> Seriously cute little Corgi - not to be redundant...
>>
>> One addition will really kick the taste up - a single anchovy sauteed in
>> until it dissolves.
>
> Mmm adds that umami dimension.
>
> koko
>

Sure does, a fine thing for this dish too, and balances perfectly
against the acid in the lemon.

On 9/17/14, 6:42 PM, Janet Wilder wrote:

> (Scampi means shrimp in Italian,
> so "shrimp scampi" is redundant. It's garlic flavored shrimp.

Hmmm. "The actual word for "shrimp" in Italian is gambero or gamberetto,
plural gamberi or gamberetti."
???

According to Wikipedia, Scampo/scampi in Italy refers to the same
Norwegian lobster as it does legally in many other places, but is also
used colloquially to refer to various other shellfish.

-- Larry

On Wed, 17 Sep 2014 18:47:26 -0600, Mayo > wrote:

> On 9/17/2014 6:45 PM, sf wrote:
> > On Wed, 17 Sep 2014 17:52:33 -0600, Mayo > wrote:
> >
> >> You might not be the right customer for my famed cilantro/lime jasmine
> >> rice...
> >
> > AKA: Mexican green rice?
> >
> >
> YES!
>
> ...but with a few tweaks...

I think I like it. <3

--

Never trust a dog to watch your food.

On 9/17/2014 11:21 PM, sf wrote:
> On Wed, 17 Sep 2014 18:47:26 -0600, Mayo > wrote:
>
>> On 9/17/2014 6:45 PM, sf wrote:
>>> On Wed, 17 Sep 2014 17:52:33 -0600, Mayo > wrote:
>>>
>>>> You might not be the right customer for my famed cilantro/lime jasmine
>>>> rice...
>>>
>>> AKA: Mexican green rice?
>>>
>>>
>> YES!
>>
>> ...but with a few tweaks...
>
> I think I like it. <3
>

I have fun and food, and they merge too!

It is all good.

:-)

On Thu, 18 Sep 2014 08:57:17 +1000, JohnJohn >
wrote:

>On Thu, 18 Sep 2014 08:39:16 +1000, Jeßus > wrote:
>
>>On Thu, 18 Sep 2014 08:27:30 +1000, JohnJohn >
>>wrote:
>>
>>>On Thu, 18 Sep 2014 08:12:13 +1000, Jeßus > wrote:
>>>
>>>>On Thu, 18 Sep 2014 07:49:25 +1000, JohnJohn >
>>>>wrote:
>>>>
>>>>>Maybe cooked parsley loses that plastic flavor. I've only ever had
>>>>>parsley raw, as far as I know.
>>>>
>>>>I don't know of any way that cooked parsley is of any use, or
>>>>desirable at all. I'm guessing you don't like coriander either?
>>>
>>>I love it with fish.
>>
>>Me too. I like it in all sorts of things, especially white sauces and
>>even mashed potatoes. We're talking parsley and not coriander, right?
>
>I was talking about coriander. I don't hate parsley, but I don't see
>what it adds to prawns, scampi etc. Unless you're taking a picture of
>your dish.

I can't comment on scampi, but I like parsley with all sorts of
things, even poached eggs. Don't mind coriander either (not with eggs
though!).

On Wednesday, September 17, 2014 8:51:09 PM UTC-4, Roy wrote:
>
> Parsley is disgusting in anything.
>
Then don't put it in anything. Put it in something.

http://www.richardfisher.com

On Thu, 18 Sep 2014 01:04:00 -0700 (PDT), Helpful person
> wrote:

>On Wednesday, September 17, 2014 8:51:09 PM UTC-4, Roy wrote:
>>
>> Parsley is disgusting in anything.
>>
>Then don't put it in anything. Put it in something.

mmm... something...

"Helpful person" > wrote in message
...
> On Wednesday, September 17, 2014 8:51:09 PM UTC-4, Roy wrote:
>>
>> Parsley is disgusting in anything.
>>
> Then don't put it in anything. Put it in something.

I put parsley in all sorts of things. Also onion and celery.

"Mayo" > wrote in message ...
> On 9/17/2014 5:34 PM, Ophelia wrote:
>>
>>
>> "Mayo" > wrote in message ...
>>> On 9/17/2014 4:57 PM, JohnJohn wrote:
>>>> On Thu, 18 Sep 2014 08:39:16 +1000, Jeßus > wrote:
>>>>
>>>>> On Thu, 18 Sep 2014 08:27:30 +1000, JohnJohn >
>>>>> wrote:
>>>>>
>>>>>> On Thu, 18 Sep 2014 08:12:13 +1000, Jeßus > wrote:
>>>>>>
>>>>>>> On Thu, 18 Sep 2014 07:49:25 +1000, JohnJohn >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> Maybe cooked parsley loses that plastic flavor. I've only ever had
>>>>>>>> parsley raw, as far as I know.
>>>>>>>
>>>>>>> I don't know of any way that cooked parsley is of any use, or
>>>>>>> desirable at all. I'm guessing you don't like coriander either?
>>>>>>
>>>>>> I love it with fish.
>>>>>
>>>>> Me too. I like it in all sorts of things, especially white sauces and
>>>>> even mashed potatoes. We're talking parsley and not coriander, right?
>>>>
>>>> I was talking about coriander. I don't hate parsley, but I don't see
>>>> what it adds to prawns, scampi etc. Unless you're taking a picture of
>>>> your dish.
>>>>
>>> The long of flat leaf parsley adds a nice bit of tangy grassiness, if
>>> that's something you enjoy.
>>>
>>> I use cilantro some of the time.
>>
>> Yuck ... soap! ;-)
>>
> LOL!
>
> You might not be the right customer for my famed cilantro/lime jasmine
> rice...
>
> ;-)

I think you could be right )



--
http://www.helpforheroes.org.uk/shop/

"koko" > wrote in message
...
> On Wed, 17 Sep 2014 14:49:06 -0600, Mayo > wrote:
>
>>On 9/17/2014 12:21 AM, sf wrote:
>>> On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms
>>> > wrote:
>>>
>>>> Found a recipe for shrimp scampi we tried tonite. It was nice, but
>>>> unsatisfying.
>>>> What goes with shrimp scampi? And does it stand alone, or does it go
>>>> over rice or noodles?
>>>> I want to try it again, but would like a full meal rather than just a
>>>> small-ish appetizer.
>>>
>>> Increase the volume of shrimp, serve with bread and a salad, or as
>>> others have suggested: noodles.
>>> http://damndelicious.net/2014/03/28/shrimp-scampi/
>>>
>>>
>>
>>Seriously cute little Corgi - not to be redundant...
>>
>>One addition will really kick the taste up - a single anchovy sauteed in
>>until it dissolves.
>
> Mmm adds that umami dimension.

.... and you don't even have to brown it first ...


--
http://www.helpforheroes.org.uk/shop/

On Wed, 17 Sep 2014 18:46:03 -0600, Mayo > wrote:

> In this room ambivalence is unique!

That's for sure.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 17 Sep 2014 21:16:48 -0600, Janet Bostwick
> wrote:

> IMO, curly is the sweeter of the two. Flat leaf is very grassy. I am
> speaking solely of fresh from the garden parsley. I often chew the
> stems of either and curly is really sweet and fresh tasting. Perhaps
> curly works best in fresh dishes whereas flat may work best in cooked
> dishes.

I don't cook parsley so I can't make that distinction, but I've never
understood the intense love of flat parsley some people exude here
either (nobody in RL waxes on about parsley like that). It doesn't
matter if it's store bought or home grown, I prefer curly parsley too.
Flat is no better than meh AFAIC.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Wed, 17 Sep 2014 21:16:48 -0600, Janet Bostwick
> > wrote:
>
>> IMO, curly is the sweeter of the two. Flat leaf is very grassy. I am
>> speaking solely of fresh from the garden parsley. I often chew the
>> stems of either and curly is really sweet and fresh tasting. Perhaps
>> curly works best in fresh dishes whereas flat may work best in cooked
>> dishes.
>
> I don't cook parsley so I can't make that distinction, but I've never
> understood the intense love of flat parsley some people exude here
> either (nobody in RL waxes on about parsley like that). It doesn't
> matter if it's store bought or home grown, I prefer curly parsley too.
> Flat is no better than meh AFAIC.

I don't either. I have tried it when recipes called for it but to me, the
curly has much more flavor. I cook with it and use raw.

On 2014-09-17, JohnJohn > wrote:

> On Wed, 17 Sep 2014 16:52:31 -0600, Mayo > wrote:

>>The scrubby stuff used for plate decor is nasty.

> I agree.

I think this is more to do with our crappy industrial food raising
methods than the herb, itself. Both sprmkt flat-leaf parsely and
cilantro are now so ridiculously tasteless, it's hard to tell 'em
apart, even by actually chewing them. Commercial flat leaf parsely
has become so insipid, I will occasionally use curly parsely for its
flavor, which is all-to-often more representative of the plant's
savor. It's also how I became savvy to "organic" produce. I tried a
bunch of organic parsely and was shocked at how much natural flavor it
effused.

nb

"notbob" > wrote in message
...
> On 2014-09-17, JohnJohn > wrote:
>
>> On Wed, 17 Sep 2014 16:52:31 -0600, Mayo > wrote:
>
>>>The scrubby stuff used for plate decor is nasty.
>
>> I agree.
>
> I think this is more to do with our crappy industrial food raising
> methods than the herb, itself. Both sprmkt flat-leaf parsely and
> cilantro are now so ridiculously tasteless, it's hard to tell 'em
> apart, even by actually chewing them. Commercial flat leaf parsely
> has become so insipid, I will occasionally use curly parsely for its
> flavor, which is all-to-often more representative of the plant's
> savor. It's also how I became savvy to "organic" produce. I tried a
> bunch of organic parsely and was shocked at how much natural flavor it
> effused.
>
> nb

Has the price of parsley gone up where you are? I just bought some curly
and was shocked to see that it was $1.59. The cashier thought it was a
mistake and double checked the price. I don't buy it often but I think I
usually pay more like 59 to 79 cents for it. I just prefer the fresh in
pasta salad. Otherwise I would have not bought it at that price.

On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
>
> I don't either. I have tried it when recipes called for it but to me, the
> curly has much more flavor. I cook with it and use raw.

It may have more flavor but most people think the flavor is not good.

http://www.richardfisher.com

On Thursday, September 18, 2014 10:36:39 AM UTC-6, Julie Bove wrote:
> "notbob" > wrote in message
>
> ...
>
> > On 2014-09-17, JohnJohn > wrote:
>
> >
>
> >> On Wed, 17 Sep 2014 16:52:31 -0600, Mayo > wrote:
>
> >
>
> >>>The scrubby stuff used for plate decor is nasty.
>
> >
>
> >> I agree.
>
> >
>
> > I think this is more to do with our crappy industrial food raising
>
> > methods than the herb, itself. Both sprmkt flat-leaf parsely and
>
> > cilantro are now so ridiculously tasteless, it's hard to tell 'em
>
> > apart, even by actually chewing them. Commercial flat leaf parsely
>
> > has become so insipid, I will occasionally use curly parsely for its
>
> > flavor, which is all-to-often more representative of the plant's
>
> > savor. It's also how I became savvy to "organic" produce. I tried a
>
> > bunch of organic parsely and was shocked at how much natural flavor it
>
> > effused.
>
> >
>
> > nb
>
>
>
> Has the price of parsley gone up where you are? I just bought some curly
>
> and was shocked to see that it was $1.59. The cashier thought it was a
>
> mistake and double checked the price. I don't buy it often but I think I
>
> usually pay more like 59 to 79 cents for it. I just prefer the fresh in
>
> pasta salad. Otherwise I would have not bought it at that price.

What is so great about parsley? Never in my entire life have I witnessed anyone actually relishing it. I would rather eat pigweed than parsley...yuck, puke.

On Thu, 18 Sep 2014 11:46:03 -0700 (PDT), Roy >
wrote:
snip
>
>What is so great about parsley? Never in my entire life have I witnessed anyone actually relishing it. I would rather eat pigweed than parsley...yuck, puke.

I'm glad you mentioned your preferences. I will make note in case you
are ever a guest at my table. I will have lovely pigweed just for you

Janet US

Helpful person > wrote:

> Don't think so. Shrimp in Italian is gamberetto and prawn is gambero,
> the difference I believe being size.
>
> Scampi is a preparation method.

"Shrimp scampi" is akin to "chicken hendl", both being either a joke or
a celebration of ignorance. Or both. As to the definitions, here is a
post of mine of a few years ago:
<https://groups.google.com/d/msg/rec.food.cooking/AL_FfPDy33c/RuVLApoBqnwJ>

Victor

"Helpful person" > wrote in message
...
> On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
>>
>> I don't either. I have tried it when recipes called for it but to me,
>> the
>> curly has much more flavor. I cook with it and use raw.
>
> It may have more flavor but most people think the flavor is not good.

Really? Why?

Janet Bostwick wrote:
>Roy-L Faggot wrote:
>>
>>What is so great about parsley? Never in my entire life have I witnessed anyone
>actually relishing it. I would rather eat pigweed than parsley...yuck, puke.
>
>I'm glad you mentioned your preferences. I will make note in case you
>are ever a guest at my table. I will have lovely pigweed just for you
>
>Janet US

Roy is obviously a faggot, it much prefers penis to parsley.

"Roy" > wrote in message
...

> What is so great about parsley? Never in my entire life have I witnessed
> anyone actually relishing it. I would rather eat pigweed than
> parsley...yuck, puke.

Oooh I love the taste of it! I am sad that they no longer put it on plates
in restaurants. Eating that was my favorite part of the meal!

On 2014-09-18 2:46 PM, Roy wrote:


>>
>> Has the price of parsley gone up where you are? I just bought some
>> curly
>>
>> and was shocked to see that it was $1.59. The cashier thought it
>> was a
>>
>> mistake and double checked the price. I don't buy it often but I
>> think I
>>
>> usually pay more like 59 to 79 cents for it. I just prefer the
>> fresh in
>>
>> pasta salad. Otherwise I would have not bought it at that price.
>
> What is so great about parsley? Never in my entire life have I
> witnessed anyone actually relishing it. I would rather eat pigweed
> than parsley...yuck, puke.


I like parsley. It is a herb that I always include in my herb garden,
and it is probably the herb that I buy the most of in the off season.
It provides good balance in dishes with a lot of garlic. It is a great
thing to add to soups, good with fish and a great garnish... which can
be eaten.

On Thu, 18 Sep 2014 17:40:52 -0400, Dave Smith
> wrote:

>On 2014-09-18 2:46 PM, Roy wrote:
>
>
>>>
>>> Has the price of parsley gone up where you are? I just bought some
>>> curly
>>>
>>> and was shocked to see that it was $1.59. The cashier thought it
>>> was a
>>>
>>> mistake and double checked the price. I don't buy it often but I
>>> think I
>>>
>>> usually pay more like 59 to 79 cents for it. I just prefer the
>>> fresh in
>>>
>>> pasta salad. Otherwise I would have not bought it at that price.
>>
>> What is so great about parsley? Never in my entire life have I
>> witnessed anyone actually relishing it. I would rather eat pigweed
>> than parsley...yuck, puke.
>
>
>I like parsley. It is a herb that I always include in my herb garden,
>and it is probably the herb that I buy the most of in the off season.
>It provides good balance in dishes with a lot of garlic. It is a great
>thing to add to soups, good with fish and a great garnish... which can
>be eaten.
>
It's also good for your digestion. It also helps control bad breath
(and the breath of your dog). It has a lot of iron. It is a very
good herb.
Janet US