Give me all your fennel then, you guys. I love it!!

(I'll send you whatever cilantro I come across--bleh)

That's not a good trade. Fennel, anise, cilantro and cumin are the spices/herbs I won't eat... it makes indian food dicey although I love the indian food without cumin in it.

I don't like it in stuff but I :heartpump it grilled... seems to kill the licorice flavor.

A non-sexual love, then?

Ten points, Monster. :lol2:

But it sounds like he does get funky with it, he just pulls out in time. Eatus interruptus.

I cant believe I just ate.....
 

...a cock?

i cant; believe that it took 36 posts for that to come out. looks like i have more work to do after all.

was it tasty Flint ??

Hey, I like fennel seed in a tomato sauce. Adds a flavor note to the complex.

I also sometimes toss in a weensy handful of raisins. They hold onto their own flavor rather than suffusing anything into the sauce, so you're eating along on spaghetti sauce until you hit a raisin and suddenly here's a sweet note for just this mouthful. Quite nice.

UT, I'm sad for you though: no cumin = no chili. It just ain't chili without its cumin. Just a sort of insipid meat stew.

Have to agree with Urbane there. No cumin = no chilli. I also like a bit of coriander in a chilli too.

That's one of the great things about Chilean empanadas--that occasional sweet bit of raisin. Then the next bite might have a little salty olive...

And then there's that funny Cincinnati Greek take on spaghetti sauce and chili: considerable cinnamon in the works, and some allspice too I think. Distinctive enough that I think you can google recipes for it.

One of them

And one for the crockpot

Epicurious.com seems to have crashed or gotten swamped. Pity, it seemed they had a good article w/recipe.

European and particularly Finnish licorice are a great big improvement over the unpleasant stuff we know here -- full of molasses, which does a lot to smooth it out and make it fun. I'm a total convert now.

Panda brand makes a herbed licorice that comes off like what if Ricola made licorice. Also quite fun.

I had no idea that Cincinnati chili was Greek.

I'm told Greek restauranteurs started it, and that it evolved over some years.