Text 5812, 51 rader
Skriven 2011-01-14 21:55:15 av Ruth Haffly (1:396/45.28)
   Kommentar till text 5758 av Michael Loo (1:18/200.0)
Ärende: rosemary 944
====================
Hi Michael,

 ML> I tolerate the rosemary in commercial stuffing only because
 ML> it's ground fine: I'd hate to pick needles out of my teeth.
 RH> With the fresh, the needles are very flexible. Our girls used to call
 RH> the dried rosemary "pine needles" but they wouldn't with the fresh.
 RH> (G)

 ML> If there were such a thing as fresh in commercial stuffing,
 ML> the stuff might be better!

Guess we'll have to resolve that by making our own stuffing.  Down side
to that is we don't always have the time or ingredients. I've got bread
crumbs down quite well (haven't bought any in years) but still
experimenting with croutons and stuffing bread.


 RH> The fresh rosemary I very often use by putting a stalk about 6" long in
 RH> the pot & get a nce flavor.

 ML> That's nice and tidy, and you get to take the herb out in one
 ML> piece. For me, except in tomato-heavy food, I prefer pinches
 ML> rather than teaspoons or stalks.

I usually remove the stalk out, with maybe a few needles clinging to it.
Since I started adding tomato to my beef stew, it works well to add
rosemary that way instead of using the dry stuff.  That's one thing I'll
miss about this place when we move--the fresh rosemary and thyme right
outside the kitchen door.


 ML> Black risotto with balsamic condiment
 ML> cat: starch, Italian
 ML> servings: 6

Interesting; the only time I made risotto was from a box mix. It had
white rice so we didn't like it that much. I can't find brown risotto
rice so I'm going to try a sort of take off on it using short grain
brown rice.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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