On Sat, 16 Dec 2006 07:45:04 -0600, Andy <q> 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

Rosemary popovers.... what's that site again? I didn't fine a recipe
there.
>
>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.
>
I'd use fresh because I have it growing in my yard. Can't think of a
single reason why your way wouldn't work. Is this a trial run or are
you saving the recipe for xmas dinner?

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