Posted on 06/26/2005 11:58:29 AM PDT by SJackson
mmmmmmm.....
Agree. I love to cook and I watch the food network all the time. Paula Deen is my favorite.
I grow habaneros, mostly for novelty, but also add a little (after roasting) to salsas. One of my clients chops them up with onions, garlic and lime juice and puts it on burgers. They're hot enough to make you see God if you eat one raw, but the flavor is unique and delicious. And the orange stage is absolutely gorgeous. There's a commercial sauce made with them called Sontava? It comes in XX and XXX. I love the XX. It's not too hot.
Preparation aside, there are no issues, thogh again I don't think that's the thrust of the article
Reform Judaism didn't even exist in the 17th century. It was invented in the mid 1800's.
"Don't ask me. Cilantro makes me gag. I once bought it by mistake instead of parsley and RUINED MY CHICKEN SOUP!!!"
LOL!!! You must have used too much of it. A little goes a long way. If you use a little, a very little, it gives the chicken soup a good taste.
I can sympathize with you. Here we use something called "culantro" (a local plant). It has the same flavor but very powerful. I never use it. And yes, we get cilantro here. Do I ever use cilantro? No. I forget to buy it because for my dislike for culantro only because it is over used.
Here...This will clear it up for both of us. I too learned something new:
Cilantro -
This member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.
I threw the entire bunch into the pot of soup, thinking it was parsley.
Ever since then, whenever I buy parsley, I crush a little bit in my hand to make sure that it is not cilantro.
I was referring to the issue of Kashruth and Reform Judaism, not Reform Judaism in Colonial times (sounds funny, eh?). As others have pointed out, frozen fruit didn't exist in colonial times either, but that's what's in their recipe...
Sit down, relax, and have a nice rum punch...have a Happy Fourth of July!
Here’s another recipe for Habaneros for you:
In a 16 oz jar (an empty but very clean mayonnaise jar, as a example…don’t use plastic) throw in about 4 Habaneros (you need not slice them), enough onions to fill the jar cut long if you wish (who cares how you cut the onions), 2 or 3 or more whole garlic coves, about a teaspoon of black peppercorns for added flavor, and fill to the top with white vinegar. You can start eating it within 24-48 hours. Within a very few weeks, you will find that the concoction will change colors and become a little brownish. That is normal. It is as good as the day you made it. Since the thing is so hot, I use it as a little side dish with steak. My mother used it in meatloaf and it can be used when mixing up hamburgers for those who like hot things.
Oh yes, always use a clean utensil with it, and it need not go into the refrigerator.
LOL!!! What you really had was cilantro soup.
Sorry for the couple of misspelled words. I caught them after the fact.
ping
Sounds gooooood. I'll try it.
ping
If anyone want's on or off, FRmail me.
If anyone want's on or off, FRmail me.
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