[Sca-cooks] capsicums

[Saint Phlip]

On 3/5/07, Kathleen A Roberts <karobert at unm.edu> wrote:
> On Mon, 5 Mar 2007 14:38:42 -0600
>  "Marcha" <nigsdaughter at satx.rr.com> wrote:
> > I totally agree about American restaurant food and I
> >will include a lot of the recipes on the Food Channel.
>
> i blame it on emeril.  he will take any dish and start
> with his special seasoning.  it seems that it gets to the
> point the with the cajun underbase, it isn't italian,
> hungarian, german or french any more!
>
> cailte
> friend to many pepper intolerant people

Oh, Hel, his "Essence" is rather bland. I prefer Paul Prudhomme's
seasonings myself, for brightness and balance of flavor.

-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

It's the smith who makes the tools, not the tools which make the smith.