[Magdalen] Heather Cook

[Sibyl Smirl]

"Not familiar to American palates?"  To me, cumin is what makes chili 
taste like chili.


On 11/6/15 9:49 PM, Jim Guthrie wrote:
> I get the impression that although Cumin is an old spice, it was not
> familiar to
> most American palates.
>
> When Albert and I started cooking together after he came from Cuba, he was
> absolutely insistent that rice HAD to have enough Cumin in it to make it
> yellow.I searched supermarkets large and small, specialty delis, bodegas
> and the
> rest searching for Cumin.
>
> We were in NYC, and I was introducing Albert to Greenwich Village, and
> saw a
> Gourmet Specialty Store on Bleeker street. I went in and asked, mostly
> on a lark
> but also to prove to Albert I was working on it.
>
> Lo and behold,they had a bunch of tiny containers of Cumin on the shelf.
> Albert
> scooped up the guy's entire stock-- maybe about 15 of these little
> containers
> that held maybe two tablespoons each.
>
> And we lived happily ever after.
>
> I have seem Cumin in most supermarket spice depts during the past 20
> years or
> so, seeming that it has become quite popular in cooling.
>
> Cheers,
> Jim
>
> PS I inherited Coriander from my grandmother's rack, but didn't start
> using it until making garam masala for those Indian-spiced recipes and a
> few semi-inventions. I especially like it in a fried eggplant casserole
> I make from time to time
>
>


-- 
Sibyl Smirl
I will take no bull from your house!  Psalms 50:9a
mailto:polycarpa3 at ckt.net