OT to Yvsa Food Flavor w/o salt

is also commonly known as
Cuban oregano, and is ubiquitous throughout the Caribbean. It is great stuff, grows like a weed in temperate climates, and is much more flavorful than Mediterranean oregano.
 
Thanks for the heads up on the durian Firkin, I doubt I will get brave enough to try it anywhere near soon and I will take your advice on finding some frozen if possible.:)

Rusty I did get some Hungarian 100% Sweet Paprika when we went to Petty's Fine Foods, haven't tried it in or on anything yet, but your comments made me curious so I went and tasted it just now.
It's sorta a bitter taste at 1st with the sweet coming on a bit later and it's a whole helluva lot stronger than any other paprika I've tried!!!!!!!
I was amazed at some of the things in the place, first time Barb or me either one had been in the store.
It's in a ritzy part of town and some of the old biddies in there must think there feces among other things don't stink as they will run over your arse if you get in the way or don't get outta their way. People don't have to be that rude just because they have a little money.

There was even white asparagus on the produce shelves. I love asparagus, but didn't price the white. It may have actually been reasonable for what it is.
Another item we did get though was some "Black Truffle Oil." I had only heard about the oil and its wonderful flavor before. It doesn't take much to add a whole new world of pleasureable taste!!!!
Petty's is also probably the *Only* place in town to get fresh calve's liver.
Barb and me both love it dearly but haven't been able to find it and have had to settle for frozen beef liver which isn't too bad.
However I bought 2 Pounds of the calve's liver and Barb and me pigged out on it, neither of us could hardly move away from the table, not something we do very often anymore.
Neither of us eat near as much since we've been getting a little older, but taste is paramount!!!!!
 
Cilantro (Coriander plant) is sometimes called Chinese parsley, so Mexican parsley wouldn't surprise me. Dried cilantro is almost tasteless compared to fresh.
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I hate to furher confuse this, but I'd always heard Cilantro referred to as "Italian Parsley". Anybody else?
 
I use Lawry's Salt Free 17 and Parmesan Herb. Since my sister absolutely cannot tolerate sodium due to an inner ear condition, I've learned to love them.
 
I hate to furher confuse this, but I'd always heard Cilantro referred to as "Italian Parsley". Anybody else?
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OK, here we have two different plants that are simimlar in appearance, but taste differnt.

Italian or flatleaf parsley tastes like the ubiquitous curlyleaf stuff, but much stronger, so it's preferred by many for seasoning purposes. If you like the taste, the curly stuff really is fit only for decoration, or extra roughage if the other is available.

How to tell from cilantro??

Italian parsely has deeper, more rounded leaf serations, and looks a little darker in color to me. Stems and leaves are usually slightly bigger too. But I've grabbed the wrong bunch once or twice when in a really big hurry at the store.
 
It if tastes good I eat it. If it doesn't I don't. I don't care what anybody calls it. Oregano by any other name......
 
Another absolute necessity in my house though I don't use it all the time is "Liquid Smoke".

I also hit the "Dollar" type stores for cheap supplies of garlic powder and onion powder, etc. that I use a lot of.

And in the supermarket Knorr boullion is kept in two places. One is with the regular stuff and is made in the states, the other is with the mexican food. The other stuff with the mexican food is made in Mexico, is as good, is less expensive, and you get more of it for a cheaper price.

Wish I could use more of the mild ( blended/canned mixtures of ) curry spice, but there's something in it my wife can't stand. Otherwise it would be a member of the basic food groups around my place. Still, I throw some in the Ramen noodles now and then when I go into withdrawal and need a quick curry fix.

( What has this got to do with khukuris? Everything! You can't chop much on an empty stomach now, can you? )
 
OK, a couple more food comments...

Onion powder: I and fortunate enough to live very close to a Persian (now Iran and adjacent areas) store. They have the bestest thing which is dried, sliced shallots. You can soak them in hot water for 15-30 min. and chop them up, or break up the dry slices and toss 'em into an electric coffee grinder to get the ultimate, deluxe, onion powder.
Persia (and Afghanistan) have a very sophisticated and ancient cuisine that competes with that of India. But it's a little less in-your-face spicy in general. Great fun to explore. There are a few cookbooks. Persians are the rice-cooking experts of the world. Some preparations involve repeated washings, soakings, a short boiling and a final steaming with seasonings and other ingredients. And it's more than well worth the effort!! And the most awesome vegatable/meat stews in addition to the well known kabobs. For sour-craving Yvsa, an interesting seasoning is dried whole limes (almost black) that you pierce with a fork and put into a long cooking stew.

On the extravagant side, there are old recipes where you stuff a chicken with pigeons, stuff the chickens into ducks or geese, put them inside of lambs, then stuff a camel with the multiply-stuffed lambs, and pit-roast the whole lot for about a day or more. Those guys knew how to throw a BBQ!!! :D
 
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