"Andy" <q> wrote in message ...
> I've learned by the r.f.c membership to only use fresh rosemary.
>
> So I picked up a pack of fresh rosemary for flavoring popovers.
>
> Then I see Giada De Laurentiis (Food TV: Everyday Italian) making the
> following dish:
>
> Potatoes and Onions
> http://www/waif
>
> But she said to use the dried rosemary instead of fresh, because fresh at
> oven temp would "burn up."
>
> I imagined dried rosemary would "burn up" sooner!
>
> So, now what???
>
> I think fresh rosemary in the batter will stay moist. I will chop it up as
> fine as I can.
>
> Please advise.
>
> Thanks,
>
> Andy

I think the author's comment is based on one bad experience, and is not
indicative of the future. You should use the fresh stuff. Cookbook authors
are not necessarily experts. She may have only made that recipe once in her
entire life.