Mint

Andy said:

I was watching some TV chefs and their excessive
(imho) use of mint in several dishes.

I guess mint applied with discretion to some dishes
might work, but they seem to have a pretty heavy
hand with it. I keep thinking that the dish is going to
taste like toothpaste.

Quoted message said:

Maybe it was that green mint jelly that was always
served with lamb. I never understood that connection.

When I was a kid, my mother made a leg of lamb about
once per week. She never served anything minty - jelly
or otherwise - with it. I'm pretty sure we never had mint
jelly in the house. When I'd see lamb with mint jelly
on restaurant menus, I thought it was odd. Thanks,
mom!

I also have seen them encourage viewers to "drizzle"
extra virgin olive oil on various dishes. Okay, I like olive
oil, but their "drizzle" looks like a deluge to me. Batali
seems to do that often, but he's not the only one. If I
wanted to eat an oil slick, I'd just order a bowl of olive
oil.

Andy q said:

I've tried it a couple times but it's so pungent and aromatic that it seems
to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Not me!!!! I love it.

I have several wonderful dishes which call for it, two of which are
mediterrenean.... One is a potato dish with both dill and mint, as
well as zucchini, and tomatoes. Another is a lentil and turkey
meatball ragout, that has mint in the meatballs, if I remember
correctly. It might be in the ragout part, but I am too lazy to get
up and look right now.

The other dish is a Vietnamese Hot and Sour Soup, which has both mint
and basil in it. Wonderful flavor.

Christine

Andy q said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Must be a recent thing. I don't recall seeing any mint use lately.
OTOH, I've pretty much ignored cooking shows lately. I no longer get
the Food Channel and PBS has rolled out their backlog of new age
quacks for another fund drive. Besides, how many times can you watch
ol' Jaques and Pompous Bowtie Man before you eyes roll back in your
head and you go into a cooking show induced coma?

nb

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Maybe it has something to do with my love of mint chocolate chip ice
cream
that puts me off of using mint in cooking.

Maybe it was that green mint jelly that was always served with lamb. I
never
understood that connection. I don't like green jell-o to this day as a
result.

I've tried it a couple times but it's so pungent and aromatic that it
seems
to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Andy

Me, me, me! Jim likes the mint jelly and makes it for himself he also
likes mint sauce. With lamb of course. I hate the stuff!

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

Andy wrote on Sat, 02 Jun 2007 09:00:57 -0500:

A> Maybe it has something to do with my love of mint chocolate
A> chip ice cream that puts me off of using mint in cooking.

A> Maybe it was that green mint jelly that was always served
A> with lamb. I never understood that connection. I don't like
A> green jell-o to this day as a result.

What "green mint jelly" ? :-) Perhaps in your house when you
were growing up. We always had mint sauce made with vinegar and
sugar. I liked it then and still do but I did not meet up with
the horrible mint jelly until I had lamb in a restaurant.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Andy said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Maybe it has something to do with my love of mint chocolate chip ice cream
that puts me off of using mint in cooking.

Maybe it was that green mint jelly that was always served with lamb. I never
understood that connection. I don't like green jell-o to this day as a
result.

I've tried it a couple times but it's so pungent and aromatic that it seems
to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Andy

I like a little dried mint in quick spicy dishes, tabbouleh (sp?),
hummus, etc. It kind of reminds me of bay leaf.

Bob

zxcvbob wrote on Sat, 02 Jun 2007 09:48:49 -0500:

z> Andy wrote:
??>> I was watching some TV chefs and their excessive (imho)
??>> use of mint in several dishes.

z> I like a little dried mint in quick spicy dishes, tabbouleh
z> (sp?), hummus, etc. It kind of reminds me of bay leaf.

I wonder if bay leaves are in a category like cilantro with many
different responses including none. I have religiously put in
bay leaves when called for but, a while ago, I discovered the
jar was empty and just went ahead anyway. I did not notice any
difference. It's doubtless my own defect but I can detect a
small odor when I sniff the uncooked leaves. Perhaps, there is a
recipe that uses a lot of them that I could try.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Andy said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Maybe it has something to do with my love of mint chocolate chip ice cream
that puts me off of using mint in cooking.

Maybe it was that green mint jelly that was always served with lamb. I never
understood that connection. I don't like green jell-o to this day as a
result.

I've tried it a couple times but it's so pungent and aromatic that it seems
to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Andy

I don't care for the green mint jelly.

I like mint in 2 things. Fresh leaves included in the filling of
Vietnamese summer rolls and bruised leaves in ice tea.

Andy said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Maybe it has something to do with my love of mint chocolate chip ice
cream that puts me off of using mint in cooking.

Maybe it was that green mint jelly that was always served with lamb.
I never understood that connection. I don't like green jell-o to this
day as a result.

I've tried it a couple times but it's so pungent and aromatic that it
seems to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Andy

I'm with you. I don't like peppermint, spearmint or mint leaves. Ugh. My
grandmother used to make mint spiced apples when I was a kid and I'm still
traumatized. :~)

kili

George said:

Andy said:

I was watching some TV chefs and their excessive (imho) use of mint
in several dishes.

Maybe it has something to do with my love of mint chocolate chip ice
cream that puts me off of using mint in cooking.

Maybe it was that green mint jelly that was always served with lamb.
I never understood that connection. I don't like green jell-o to
this day as a result.

I've tried it a couple times but it's so pungent and aromatic that
it seems to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Andy

I don't care for the green mint jelly.

I like mint in 2 things. Fresh leaves included in the filling of
Vietnamese summer rolls and bruised leaves in ice tea.

Mint is the only aversion I have to fresh spring or summer rolls. Omit the
mint and I'll eat up a storm. I just don't care for mint. Wintergreen
(which isn't a true mint) is the only kind I'll eat. I love that flavor!

kili

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Maybe it has something to do with my love of mint chocolate chip ice cream
that puts me off of using mint in cooking.

Maybe it was that green mint jelly that was always served with lamb. I

never

Quoted message said:

understood that connection. I don't like green jell-o to this day as a
result.

I've tried it a couple times but it's so pungent and aromatic that it

seems

Quoted message said:

to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Think mint Juleps.

Paul

Paul M. Cook said...

Quoted message said:

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Maybe it has something to do with my love of mint chocolate chip ice

cream

Quoted message said:

Quoted message said:

that puts me off of using mint in cooking.

Maybe it was that green mint jelly that was always served with lamb. I

never

Quoted message said:

understood that connection. I don't like green jell-o to this day as a
result.

I've tried it a couple times but it's so pungent and aromatic that it

seems

Quoted message said:

to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Think mint Juleps.

Paul

Paul,

I like mojitos, every other blue moon or so!

Andy

Andy said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Maybe it has something to do with my love of mint chocolate chip ice cream
that puts me off of using mint in cooking.

I use mint in a few things. Right at the top of the list is Mojitos :-)
I also use chopped fresh mint on grilled pork chops and in Gyros.

Quoted message said:

Maybe it was that green mint jelly that was always served with lamb. I never
understood that connection. I don't like green jell-o to this day as a
result.

Mint jelly is vile IMO and may have been part of the reason I used to hate
lamb, that and it being fried and overcooked. Mint sauce is infinitely
better with lamb than jelly.

Quoted message said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Maybe it has something to do with my love of mint chocolate chip ice cream
that puts me off of using mint in cooking.

Maybe it was that green mint jelly that was always served with lamb. I never
understood that connection. I don't like green jell-o to this day as a
result.

I've tried it a couple times but it's so pungent and aromatic that it seems
to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Other than a TINY bit in tabouleh salad, I've yet to eat mint and
enjoy it.

You can't eat new potatoes unless they have been boiled with some mint.

Also Nems need mint

Steve

Andy said:

I was watching some TV chefs and their excessive (imho) use of mint in
several dishes.

Abe said:

Quoted message said:

I've tried it a couple times but it's so pungent and aromatic that
it seems to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Other than a TINY bit in tabouleh salad, I've yet to eat mint and
enjoy it.

Wow, it defnitely seems to be one of those love it or hate it type herbs.

kili

"Steve Y" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You can't eat new potatoes unless they have been boiled with some mint.

Also Nems need mint

What are Nems please?

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Abe said:

Quoted message said:

I've tried it a couple times but it's so pungent and aromatic that
it seems to take over the flavor of any dish.

DOWN WITH MINT!

Who's with me???

Other than a TINY bit in tabouleh salad, I've yet to eat mint and
enjoy it.

Wow, it defnitely seems to be one of those love it or hate it type herbs.

We often eat mint sauce with lamb and when I was a child we ate chips
(french fries) with mint sauce on🙂

Small Vietnamese Spring Roll type things that you roll with mint in
lettuce and dunk in a sauce.

Steve

Ophelia said:

"Steve Y" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You can't eat new potatoes unless they have been boiled with some mint.

Also Nems need mint

What are Nems please?