Andy wrote:
> 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

First off, stop watching those cooking shows and start reading cook books.
Doesn't matter if it's fresh or dried, sweetie. If it's mixed into the
dough it will have the same taste effect. If the recipe makes it burn it's
a bad recipe. Nothing should burn in a popover, plain and simple. Come on,
you're a big boy, you can figure this out!

Jill