Hi Kerryann ,

fresh theme fresh thyme?
Echelots shallots,?
Rochester sauce worcestershire sauce?
freshly squeezed (what)?

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  [email protected]

-----Original Message-----
From: Kerryann Ifill via Cookinginthedark [mailto:[email protected]]
Sent: Wednesday, April 10, 2019 11:15 AM
To: [email protected]
Cc: Kerryann Ifill
Subject: Re: [CnD] Advice please!

In the past, it used to be home made and unique to every house wife.  Now of 
course its boiled and sold. The usual ingredients are fresh theme, marjoram, 
Echelots (chives to you), parsley onions, celery, garlic, sweet pepper, black 
pepper, white pepper, fresh red peppers,. Some people blend it with a bit of 
cooking oil, others use Rochester sauce. Oh I forgot salt.
Usually, you cut slits in your meat - poultry, pro, red meat etc, or you just 
put a bit of it in your sauces, soups and stews. Many people allow their meat 
to marinate in it for a while; usually overnightif its poultry that process 
comes after we marinate our meat in freshly squeezed and salt sometimes garlic 
or vinegar as well.

Ok that’s more than you asked, but I love to share.

Kerry

> On 10 Apr 2019, at 10:18 AM, gail johnson via Cookinginthedark 
> <[email protected]> wrote:
>
> What's the herb paste combination you like?
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