On 03/13/2016 07:47 PM, Dave Drum -> Jim Weller wrote:

 DD> As far as I have ever been able to determine Rigani and Oregano are the
same
 DD> plant with differences from the terrior. Oregano is "Origanum vulgare".
It's a
 DD> wild plant from the Mediterranean areas. Mexican oregano (Lippia
graveolens) is
 DD> a verbena - and unrelated to the mint family which hosts Mediterranean
oreganos.
 DD> Even if it is used similarly.

I use Mexican oregano exclusively.  It's dirt cheap around here, found on the
Mexican spice aisle.  I put it into some Italianish stuff I cook also.  Then
again when I'm in Anchorage I sometimes substitute marjoram for oregano.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Barbecued Calves Liver
 Categories: Meats
      Yield: 4 servings

MMMMM----------------SOURCE: AUSTRALIAN VOGUE WIN---------------------
    500 g  Calves liver, skinned and
           -cut into 2 1/2 cm cubes

MMMMM--------------------------MARINADE-------------------------------
           Juice of 1/2 a lemon
      3 T  Oil
      1 t  Marjoram
           Oregano or basil
    1/4 c  White wine
           Pepper

  Mix the ingredients for the marinade and marinate the liver cubes
  overnight in the refrigerator.
  To cook: thread the liver on satay sticks and barbecue over hot
  coals for 10- 15 minutes, basting frequently with the marinade.
  Mandy Stuckey. Bon-Appetit, Exec.Chef. Magnus Johansson

  Submitted By JOELL ABBOTT

MMMMM

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