jmcquown wrote:
> Herman Munster wrote:
>
>>Hi all,
>>I was pondering making Alton Brown's breakfast sausage recipe for
>>Christmas morning.
>>http://www.foodnetwork.com/food/reci..._23907,00.html
>>The recipe calls for fresh herbs. Can you substitute dry? If so to
>>what proportion?
>
>
> The quantity of dried herbs is usually doubled. Depends on how freshly
> dried they are. If you bought them off the shelf - aka McCormick's, Lawry's
> from a supermarket, they could have been sitting there for a year and will
> have lost flavour.
>
> Jill
>


Measure for measure, dried herbs are stronger than fresh, even if they
have sat on the shelf for a year. If he doubles the herbs in that
recipe (especially the thyme and rosemary) it will taste awful.

Bob