[CH] =?iso-8859-1?Q?Cumin_(was_Pickled_Farm-Stand_Tomatoes_with_Jalape=F1os)?=
Alex Silbajoris (asilbajo@hotmail.com)
Mon, 4 Aug 2008 20:25:45 +0000
> From: love2troll@kc.rr.com
>I never liked until started subbing whole seeds for ground & using less than
> called for.
Not me, I instantly loved cumin the first time I smelled and tasted it.
In the 1970s we would buy "Trail Boss Chili" in a packaged mix similar to Hamburger Helper today. It was Rotelle-shaped pasta, to which you added ground meat, with a seasoning packet that of course didn't have much pepper heat but was quite heavy on the cumin. I didn't know what that flavor was but I loved it.
Fast-forward to being old enough to go hit the (then crummy) local Mexican restaurants, discover that flavor again, and finding out what it was. So I started to buy it and add it to other foods.
One thing I started to make was a simple mix I called C Salt: equal parts ground cumin, ground cayenne pepper, and salt. Add it to typical mild wimpy "chili" like from a restaurant chain to get a much more serious product.
_________________________________________________________________
Reveal your inner athlete and share it with friends on Windows Live.
http://revealyourinnerathlete.windowslive.com?locale=en-us&ocid=TXT_TAGLM_WLYIA_whichathlete_us