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

I use fresh rosemary in the oven all the time and have never seen it
"burn" up. My fresh rosemary comes off the giant rosemary bush outside
the back door and is as fresh as it can be. Don't know what the tiny
Italian lady with the big head is talking about but I also don't watch
her show. I've never had the dried form burn up either.

George