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From: inc@fluke.UUCP
Newsgroups: net.cooks
Subject: Re: How do YOU cook chili?
Message-ID: <422@tpvax.fluke.UUCP>
Date: Fri, 19-Oct-84 12:34:39 EDT
Article-I.D.: tpvax.422
Posted: Fri Oct 19 12:34:39 1984
Date-Received: Sun, 21-Oct-84 15:19:43 EDT
References: <213@mhuxh.UUCP>  <2294@mcnc.UUCP>
Organization: John Fluke Mfg. Co., Everett, WA
Lines: 13

First, I agree with all those who point to cumin as the quintessential
Mexican spice. Second, I wanted to add that freshly ground coriander is
nearly as important to an authentic 'savory' taste in chili as well as
tacos. And third, I highly recommend that a mortar and pestil be one of your
FIRST spice purchases. Don't get one of those little wimpy ones, or the type
made out of metal. Get the real thing: a nice, half-cup, medical sized stone
set, and it will pay for itself in terms of what you can do with nutmeg,
coriander, cardamon, and lots of other fine spices. 

-- 
Gary Benson ms232e -*- John Fluke Mfg Co -*- Box C9090 -*- Everett WA 98206 USA
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