Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 Fluke 8/7/84; site fluke.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxj!ihnp4!drutx!houxe!hogpc!houti!ariel!vax135!cornell!uw-beaver!microsoft!fluke!inc 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 {microsoft,allegra,ssc-vax,sun,sb1}{decvax,ihnp4,tektronix!uw-beaver}!fluke!inc +- Paid for by the Tirebiter for Political Solutions Committee, Sector R -+