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1995-09-27
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Newsgroups: rec.food.recipes
From: HKA55365@vax1.utulsa.edu
Subject: Taco Flavoring
Date: Mon, 7 Mar 1994 19:48:59 GMT
Message-ID: <940307134859.24014284@vax1.utulsa.edu>
I use a mixture of black peppercorn, cayenne pepper, szeged
paprika, plain and toasted cumin, bay leaf, summer savory, thyme,
and parsley.
I would guess about 1/2 tsp. of the peppercorns and cumins. Maybe a 1/4
each of the herbs, one bayleaf, and about 1 tsp of the paprika. The cayenne
is strictly up to your own judgement. If you like really hot meat, I
recommend that instead of cayenne pepper, you add some chili paste to the
meat while you're cooking it. As always, add salt, pepper, and love.