Overheard on the General Topics Board

Published on Wednesday, May 25, 2011, by Sarah Perry / Edit Post

"There are several varieties of perilla. We planted purple perilla in one of our herb gardens once and it now grows happily, and densely, in areas of our vegetable garden and of one of our pastures nearby. It has a strong licorice aroma and taste, and while our alpacas don't seem to eat it, they love to lie in it. Now I guess they've read some of the literature because although their ancestors hail from the Andes mountains, Asians have been using their native perilla to keep away ticks and insects in addition to their uses in food, toothpaste, medicines, etc." - junescook

"Long before calamari (squid) became such a restaurant & seafood market staple, one could find scungili salad and/or scungili over linguini in even the smallest Italian eatery, & both canned & fresh-cooked scungili was easily found in grocery stores and fish markets. I know for the longest time it was considered a 'trash' shellfish—something to be tossed back by commercial shellfishers—which is what made it such an economical buy. And it was so DELICIOUS." - Breezychow

"The names of the cheeses suggest a general rule for what goes better with which foods... dishes from Emilia-Romagna will tend to work better with Parm, and Roman dishes will probably work better with Pecorino." - daveena on Parmigiano-Reggiano versus Pecorino Romano

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