tag:blogger.com,1999:blog-11211639.post4032391848397735142..comments2024-02-21T12:11:32.886-05:00Comments on Bats Left/Throws Right: More Matters Of Taste Phrased As Royal DecreesJames Briggs Stratton "Doghouse" Rileyhttp://www.blogger.com/profile/05378802364709433791noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-11211639.post-72778344439467879182010-04-16T18:46:54.442-04:002010-04-16T18:46:54.442-04:00Oregano is essential to pizza sauce.
I love rosem...Oregano is essential to pizza sauce.<br /><br />I love rosemary. Especially when combined with garlic.Julia Greynoreply@blogger.comtag:blogger.com,1999:blog-11211639.post-88032716571129684852010-04-16T16:12:41.808-04:002010-04-16T16:12:41.808-04:00Celery seed. I like celery seed.Celery seed. I like celery seed.Kathyhttps://www.blogger.com/profile/03176801494652946278noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-26918891429844891122010-04-16T09:49:42.152-04:002010-04-16T09:49:42.152-04:00I agree, a little tarragon goes a long way, and th...I agree, a little tarragon goes a long way, and the only place it is indispensible is in bernaise. <br /><br />Dill is my favorite herb, fresh or dried, it rocks. I also love cumin/coriander and chervil.<br /><br />I never put oregano in my spaghetti sauce, which is a very controversial subject; I use basil, bay leaf, thyme, garlic. No freaking oregano. If I want lasagna or pizza sauce, I'll lorettahttps://www.blogger.com/profile/13425764711510261055noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-47207100956392813422010-04-16T09:39:20.738-04:002010-04-16T09:39:20.738-04:00I am under a vague imprssion that coriander leaves...I am under a vague imprssion that coriander leaves keep poorly, and weren't readily and commonly available in the states until 20 years or so ago. Or maybe it came in with the influx of hispanic immigrants. Either way, I figured the faddishness was in some part just the novelty of habing it around.<br /><br />I like the stuff. Hard to imagine Indian-ish cuisine without huge handfuls of it,Keifushttps://www.blogger.com/profile/00287358319899471490noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-68576309058953119292010-04-16T09:18:51.032-04:002010-04-16T09:18:51.032-04:00The thing about herbs is, people seem to be incapa...The thing about herbs is, people seem to be incapable of understanding that you don't need a lot. I should know; I've been known to put entire tablespoons of chervil and tarragon into scrambled eggs. I did not need to do that, or anything close to it. I learned from the experience, but a lot of people don't, either because they think it's supposed to taste like that, or becauseAaronhttps://www.blogger.com/profile/16371363571092946834noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-35553401693841190612010-04-15T15:58:21.331-04:002010-04-15T15:58:21.331-04:00I find that small amounts of tarragon and chervil ...I find that small amounts of tarragon and chervil enhance (in addition to eggs) many sauteed vegetables, especially mushrooms and onions.<br /><br />Mm, food.Sator Arepohttps://www.blogger.com/profile/00006808744513156317noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-147419954567466652010-04-15T15:39:50.648-04:002010-04-15T15:39:50.648-04:00Coriander, on the other hand, is part of God's...<i>Coriander, on the other hand, is part of God's Own Bounty, indispensable to the sausage maker and damned near so to the preparer of any pork dish worthy of victuals.</i><br /><br />Weird how that is. Cilantro seeds offend nobody, but the leaves may as well be a political topic.TMhttps://www.blogger.com/profile/16972726941993291842noreply@blogger.com