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

"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.

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

In article >, 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

???

Incomplete link?

>
> But she said to use the dried rosemary instead of fresh, because fresh at
> oven temp would "burn up."

I like to top meats with fresh rosemary but the last two times I did it
in the oven, all of my fresh herbs dried out and did not work well, but
they were laying on top. So the next time, I layered some chinese
cabbage leaves over the top of the herbs and that kept them moist. The
herbal flavor soaked into the meat nicely. It was a pork "stab" roast so
the holes in the meat allowed the herbals to soak in.

I don't think that this will help you tho'. ;-)

>
> I imagined dried rosemary would "burn up" sooner!

Makes no sense to me. Dried rosemary is like eating pine needles.
I used to powder it when I had to use it, but now that I have that live
one I have more fresh rosemary than I can ever use. <G>

>
> So, now what???
>
> I think fresh rosemary in the batter will stay moist. I will chop it up as
> fine as I can.

Mince it well. I use a chinese knife (cleaver) now instead of the French
knife I used to use and have a lot better results with it.

>
> Please advise.
>
> Thanks,
>
> Andy

I'd like to see the recipe so I can see what you are dealing with
better. You say you are mixing it into batter?

Have you considered using powdered rosemary? Granted, fresh does have a
better flavor than dried..... ;-) It is also possible to get pure
rosemary essential oil but I've yet to try that for cooking.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Andy said...

> Potatoes and Onions
> http://www/waif

I certainly butchered that URL. Sorry, folks!

http://www.tinyurl.com/wjaof

Andy

In article >, Andy <q> wrote:

> Andy said...
>
> > Potatoes and Onions
> > http://www/waif
>
> I certainly butchered that URL. Sorry, folks!
>
> http://www.tinyurl.com/wjaof
>
> Andy

Sounds simple enough...

imho the olive oil should help keep it from drying out too much?

You could cover it with foil until it's mostly done, then take it off
the last 10-15 minutes and let it brown?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

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

JoeSpareBedroom said...

> "Andy" <q> wrote

>> But she said to use the dried rosemary instead of fresh, because fresh
>> at oven temp would "burn up."
>>
>> Please advise.


Joe,

> You should use the fresh stuff.

I will. Her remark was puzzling, to say the least!


> She may have only made that recipe once in her entire life.

I've seen TV chefs make the same dish any number of ways. So, yeah, they
probably "wing it" more often than not.


Thanks,

Andy
Joe,

> You should use the fresh stuff.

I will. Her remark was puzzling, to say the least!


> She may have only made that recipe once in her entire life.

I've seen TV chefs cook the same dish several different ways. So, yeah,
they probably do "wing it" for many dishes.

All the best,

Andy

Andy wrote on 16 Dec 2006 in rec.food.cooking

> > Potatoes and Onions
>

I like to use a couple different types of potatoes and add a coursely
sliced fennel bulb to that. I'm not a lover of rosemary, so I use a blend
mix from penzeys...Parisean blend <sp>, gots pepper,tarragon,cheveril,dill
and a few other spices I don't remember in it. Or on occassion I make it
with a garlic lemon pepper spice mix (effectivley I zest a lemon or 2, mix
with lots of fresh ground black pepper, and lots of granulated garlic
powder and a pinch of either chipotle or cayanne pepper)

I've been thinking of using orange zest in it (either as a add on or to
replace the lemon zest), but low carbing reduces my exposure to potatoes
these days. I already know lime zest works well.

jmcquown said...

> 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


OK! OK! OK! I'll turn over a new leaf for 2007! OK?

Andy

George Shirley wrote:

> 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.

LOL... "tiny Italian lady with the big head"... too funny.
Rosemary is sturdy stuff. It can be used as skewers even. Never heard of
a burning up issue with fresh??

In article >,
Mr Libido Incognito > wrote:

> Andy wrote on 16 Dec 2006 in rec.food.cooking
>
> > > Potatoes and Onions
> >
>
> I like to use a couple different types of potatoes and add a coursely
> sliced fennel bulb to that. I'm not a lover of rosemary, so I use a blend
> mix from penzeys...Parisean blend <sp>, gots pepper,tarragon,cheveril,dill
> and a few other spices I don't remember in it. Or on occassion I make it
> with a garlic lemon pepper spice mix (effectivley I zest a lemon or 2, mix
> with lots of fresh ground black pepper, and lots of granulated garlic
> powder and a pinch of either chipotle or cayanne pepper)
>
> I've been thinking of using orange zest in it (either as a add on or to
> replace the lemon zest), but low carbing reduces my exposure to potatoes
> these days. I already know lime zest works well.

Orange zest is incredible. :-)
I add that to my cranberry relish.

I need to make more of that for Christmas shortly as it's better if it
sits.

I keep it simple but I don't want to hijack Andy's thread. <G>

I second the motion for dillweed tho'! I use that on a lot of veggies
when I have it. I use it up pretty fast which is why I've started drying
my own. I can get hyooge bunches of fresh dill weed from the asian
market for $.99 per bunch and I have a dehydrator.

I sift if after it's dried and crushed.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

> Orange zest is incredible. :-)
> I add that to my cranberry relish.

I picked up an interesting sounding English cheddar cheese from at the
commissary yesterday. It was a round puck of white cheddar with orange
zest and orange liquor in it. It was tasty, but best for dessert I think?

"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

Rosemary can be a problem in this recipe because the idea is to get the
potatoes crispy on the outside. I prepare my potatoes in a similar fashion
using thyme and rosemary and on occasion have had them get near burned.
I've seen Cook's Illustrated recommend that the herbs not be added until the
last few minutes or even tossed with the completely cooked potatoes. I
didn't care for that at all. The herby flavor was out of balance in my
opinion. I don't think that fresh rosemary will be a problem in baked goods
unless you have a lot of the herb strewn across the top of the item and you
are using high temps.
Janet

Omelet said...

> In article >, 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
>
> ???
>
> Incomplete link?
>
>>
>> But she said to use the dried rosemary instead of fresh, because fresh
>> at oven temp would "burn up."
>
> I like to top meats with fresh rosemary but the last two times I did it
> in the oven, all of my fresh herbs dried out and did not work well, but
> they were laying on top. So the next time, I layered some chinese
> cabbage leaves over the top of the herbs and that kept them moist. The
> herbal flavor soaked into the meat nicely. It was a pork "stab" roast so
> the holes in the meat allowed the herbals to soak in.


Om,

Interesting bit of magic there. I don't know whether I'd use rosemary in a
meat marinade or coat the meat before roasting.



>> So, now what???
>>
>> I think fresh rosemary in the batter will stay moist. I will chop it up
>> as fine as I can.
>
> Mince it well. I use a Chinese knife (cleaver) now instead of the French
> knife I used to use and have a lot better results with it.

I love my Kyocera ceramic knife. It cuts through everything like butter! I
have every confidence it can turn rosemary to dust.



> I'd like to see the recipe so I can see what you are dealing with
> better. You say you are mixing it into batter?

It's a basic popover recipe. I've been overdosing lately on Pepperidge Farm
"Artisan" Rosemary loaves of bread and just decided to add rosemary to a
batch of popovers since I've made them many times but without rosemary.

I'm going to add 1 teaspoon of fresh rosemary to a 6 popover batch and see
what happens.



> Have you considered using powdered rosemary? ;-)

I'll forget you said that!


Thanks,

Andy

In article >,
"Janet B." > wrote:

> "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
>
> Rosemary can be a problem in this recipe because the idea is to get the
> potatoes crispy on the outside. I prepare my potatoes in a similar fashion
> using thyme and rosemary and on occasion have had them get near burned.
> I've seen Cook's Illustrated recommend that the herbs not be added until the
> last few minutes or even tossed with the completely cooked potatoes. I
> didn't care for that at all. The herby flavor was out of balance in my
> opinion. I don't think that fresh rosemary will be a problem in baked goods
> unless you have a lot of the herb strewn across the top of the item and you
> are using high temps.
> Janet

That's one reason I suggested herbal extracts/oils.

Anyone ever use these for flavoring?
How well do they work in comparison to fresh herbs?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Janet B. said...

> Rosemary can be a problem in this recipe because the idea is to get the
> potatoes crispy on the outside. I prepare my potatoes in a similar
> fashion using thyme and rosemary and on occasion have had them get near
> burned. I've seen Cook's Illustrated recommend that the herbs not be
> added until the last few minutes or even tossed with the completely
> cooked potatoes. I didn't care for that at all. The herby flavor was
> out of balance in my opinion. I don't think that fresh rosemary will be
> a problem in baked goods unless you have a lot of the herb strewn across
> the top of the item and you are using high temps.
> Janet


Janet,

Oh, no... I'm not making that recipe. I'm making a popovers batch with
rosemary added to the batter (trial #1). I was just presenting the dish she
used and warned to use dry rosemary instead of fresh, during her TV show.

Andy

In article >, Andy <q> wrote:

> > I like to top meats with fresh rosemary but the last two times I did it
> > in the oven, all of my fresh herbs dried out and did not work well, but
> > they were laying on top. So the next time, I layered some chinese
> > cabbage leaves over the top of the herbs and that kept them moist. The
> > herbal flavor soaked into the meat nicely. It was a pork "stab" roast so
> > the holes in the meat allowed the herbals to soak in.
>
>
> Om,
>
> Interesting bit of magic there. I don't know whether I'd use rosemary in a
> meat marinade or coat the meat before roasting.

If you add it to a marinade, it'll already be coating the meat if it's
chopped up.


> > Mince it well. I use a Chinese knife (cleaver) now instead of the French
> > knife I used to use and have a lot better results with it.
>
> I love my Kyocera ceramic knife. It cuts through everything like butter! I
> have every confidence it can turn rosemary to dust.

I might have to check one of those out... I just like the weight of the
cleaver as it makes it easy to handle. It was $10.00 from the asian
market (Kiwi brand) and holds one heckava edge.

>
> > I'd like to see the recipe so I can see what you are dealing with
> > better. You say you are mixing it into batter?
>
> It's a basic popover recipe. I've been overdosing lately on Pepperidge Farm
> "Artisan" Rosemary loaves of bread and just decided to add rosemary to a
> batch of popovers since I've made them many times but without rosemary.

So this is a different recipe from the one you posted the URL to.
I don't see why it'd "burn" inside of a batter mix.

>
> I'm going to add 1 teaspoon of fresh rosemary to a 6 popover batch and see
> what happens.

Please report?

>
>
>
> > Have you considered using powdered rosemary? ;-)
>
> I'll forget you said that!

<lol>
>
>
> Thanks,
>
> Andy
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, Andy <q> wrote:

> Janet B. said...
>
> > Rosemary can be a problem in this recipe because the idea is to get the
> > potatoes crispy on the outside. I prepare my potatoes in a similar
> > fashion using thyme and rosemary and on occasion have had them get near
> > burned. I've seen Cook's Illustrated recommend that the herbs not be
> > added until the last few minutes or even tossed with the completely
> > cooked potatoes. I didn't care for that at all. The herby flavor was
> > out of balance in my opinion. I don't think that fresh rosemary will be
> > a problem in baked goods unless you have a lot of the herb strewn across
> > the top of the item and you are using high temps.
> > Janet
>
>
> Janet,
>
> Oh, no... I'm not making that recipe. I'm making a popovers batch with
> rosemary added to the batter (trial #1). I was just presenting the dish she
> used and warned to use dry rosemary instead of fresh, during her TV show.
>
> Andy

Okay. I didn't understand that at first!
It does not make sense that fresh would dry out and burn more than dry!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Andy" <q> wrote in message ...
> Janet B. said...
>
>> Rosemary can be a problem in this recipe because the idea is to get the
>> potatoes crispy on the outside. I prepare my potatoes in a similar
>> fashion using thyme and rosemary and on occasion have had them get near
>> burned. I've seen Cook's Illustrated recommend that the herbs not be
>> added until the last few minutes or even tossed with the completely
>> cooked potatoes. I didn't care for that at all. The herby flavor was
>> out of balance in my opinion. I don't think that fresh rosemary will be
>> a problem in baked goods unless you have a lot of the herb strewn across
>> the top of the item and you are using high temps.
>> Janet
>
>
> Janet,
>
> Oh, no... I'm not making that recipe. I'm making a popovers batch with
> rosemary added to the batter (trial #1). I was just presenting the dish
> she
> used and warned to use dry rosemary instead of fresh, during her TV show.
>
> Andy

Understood. I was just pointing out the difference the application could
make. Let us know how the 1 teaspoon of rosemary for a 6-batch of scones
works out. I'm thinking it could be a bit much.
Janet

Andy wrote:

> I think fresh rosemary in the batter will stay moist. I will chop it up as
> fine as I can.
>
> Please advise.
>
> Thanks,
>
> Andy

the woman got it on with the devil

that's the trouble with rosemary

"Omelet" > wrote in message
news
> In article >,
> "Janet B." > wrote:
>
>> "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
>>
>> Rosemary can be a problem in this recipe because the idea is to get the
>> potatoes crispy on the outside. I prepare my potatoes in a similar
>> fashion
>> using thyme and rosemary and on occasion have had them get near burned.
>> I've seen Cook's Illustrated recommend that the herbs not be added until
>> the
>> last few minutes or even tossed with the completely cooked potatoes. I
>> didn't care for that at all. The herby flavor was out of balance in my
>> opinion. I don't think that fresh rosemary will be a problem in baked
>> goods
>> unless you have a lot of the herb strewn across the top of the item and
>> you
>> are using high temps.
>> Janet
>
> That's one reason I suggested herbal extracts/oils.
>
> Anyone ever use these for flavoring?
> How well do they work in comparison to fresh herbs?
> --
> Peace, Om
I tried cilantro oil once and didn't like it at all. It seemed to me to be
bitter. That was my only experience with herbal oils.
Janet

Janet B. said...

> Understood. I was just pointing out the difference the application could
> make. Let us know how the 1 teaspoon of rosemary for a 6-batch of scones
> works out. I'm thinking it could be a bit much.
> Janet


Janet,

Ahhh... being trial #1, I'll divvy up the rosemary after pouring the batter
in the pan:

2 popovers x 1 dash rosemary
2 popovers x 2 dashes rosemary
2 popovers x 3 dashes rosemary

Thanks!

Andy

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?

--
See return address to reply by email

On Sat, 16 Dec 2006 08:54:31 -0600, Andy <q> wrote:

>JoeSpareBedroom said...
>
>> "Andy" <q> wrote
>
>>> But she said to use the dried rosemary instead of fresh, because fresh
>>> at oven temp would "burn up."
>>>
>>> Please advise.
>
>
>Joe,
>
>> You should use the fresh stuff.
>
>I will. Her remark was puzzling, to say the least!
>
>
>> She may have only made that recipe once in her entire life.
>
>I've seen TV chefs make the same dish any number of ways. So, yeah, they
>probably "wing it" more often than not.
>
>
Andy, I searched food tv for "rosemary popovers" and only came up with
one:
http://www.foodnetwork.com/food/reci...ml?rsrc=search

--
See return address to reply by email

Andy wrote:
> jmcquown said...
>
>> 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
>
>
> OK! OK! OK! I'll turn over a new leaf for 2007! OK?
>
> Andy

Turn over and join chat in the channel We sometimes talk about food!

Jill hugs Andy

<sf> ha scritto nel messaggio
...
> On Sat, 16 Dec 2006 08:54:31 -0600, Andy <q> wrote:
>
>>JoeSpareBedroom said...
>>
>>> "Andy" <q> wrote
>>
>>>> But she said to use the dried rosemary instead of fresh, because fresh
>>>> at oven temp would "burn up."
>>>>
>>>> Please advise.
>>
>>
>>Joe,
>>
>>> You should use the fresh stuff.
>>
>>I will. Her remark was puzzling, to say the least!
>>
>>
>>> She may have only made that recipe once in her entire life.
>>
>>I've seen TV chefs make the same dish any number of ways. So, yeah, they
>>probably "wing it" more often than not.
>>
>>
> Andy, I searched food tv for "rosemary popovers" and only came up with
> one:
> http://www.foodnetwork.com/food/reci...ml?rsrc=search

Ohhh! I Imagine they are very tasty.
I have never eaten a popover. Is it like a yorkshire pudding or is it more
like an éclair (pasta choux) dough?
I would like also to see the inside of a popover.

--
Merry Christmas
Pandora

On Sat, 16 Dec 2006 08:37:13 -0600, Omelet >
wrote:

>
>Mince it well. I use a chinese knife (cleaver) now instead of the French
>knife I used to use and have a lot better results with it.

I still prefer my chef's knife for chopping small things, I like the
rocking action. Never could get used to a cleaver for that purpose
and don't use my Santoku for it either.

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said...

> On Sat, 16 Dec 2006 08:54:31 -0600, Andy <q> wrote:
>
>>JoeSpareBedroom said...
>>
>>> "Andy" <q> wrote
>>
>>>> But she said to use the dried rosemary instead of fresh, because
>>>> fresh at oven temp would "burn up."
>>>>
>>>> Please advise.
>>
>>
>>Joe,
>>
>>> You should use the fresh stuff.
>>
>>I will. Her remark was puzzling, to say the least!
>>
>>
>>> She may have only made that recipe once in her entire life.
>>
>>I've seen TV chefs make the same dish any number of ways. So, yeah, they
>>probably "wing it" more often than not.
>>
>>
> Andy, I searched food tv for "rosemary popovers" and only came up with
> one:
> http://www.foodnetwork.com/food/reci..._29394,00.html
> ?rsrc=search


sf,

I saw Emmeril make those just this morning! Did you see how full he filled
the popover pan cups? Then he put it in an above center oven rack. I just
KNEW they were going to pop up to the top of the oven, and they did!

I'm just going from plain to plain + rosemary. No sense in ruining a plain
popover "from every angle."

Andy

In article >,
"Janet B." > wrote:

> > That's one reason I suggested herbal extracts/oils.
> >
> > Anyone ever use these for flavoring?
> > How well do they work in comparison to fresh herbs?
> > --
> > Peace, Om
> I tried cilantro oil once and didn't like it at all. It seemed to me to be
> bitter. That was my only experience with herbal oils.
> Janet

Cool.

I've only ever used essential oils for making home made cosmetics and
incenses.
--
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, sf wrote:

> On Sat, 16 Dec 2006 08:37:13 -0600, Omelet >
> wrote:
>
> >
> >Mince it well. I use a chinese knife (cleaver) now instead of the French
> >knife I used to use and have a lot better results with it.
>
> I still prefer my chef's knife for chopping small things, I like the
> rocking action. Never could get used to a cleaver for that purpose
> and don't use my Santoku for it either.

I know we all have our own preferences. :-) I just like the weight of
the cleaver, but I have a medium sized one. Some of them are too large
even for my hands.

Dad likes the larger one somewhat but he has larger hands than I do. His
preference for chopping/mincing is a big a**ed chef's knife with a 14"
blade! It's very old and belonged to his grandfather. He did an
excellent job when he was helping me make that 24 lbs. of sausage
mincing the fresh herbs from the garden.

Interesting how long some knives with good steel (and proper care) can
last! That knife has got to be at least 100 years old.
--
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Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 16 Dec 2006 17:57:46 +0100, "Pandora" >
wrote:

>
><sf> ha scritto nel messaggio
.. .
>> On Sat, 16 Dec 2006 08:54:31 -0600, Andy <q> wrote:
>>
>>>JoeSpareBedroom said...
>>>
>>>> "Andy" <q> wrote
>>>
>>>>> But she said to use the dried rosemary instead of fresh, because fresh
>>>>> at oven temp would "burn up."
>>>>>
>>>>> Please advise.
>>>
>>>
>>>Joe,
>>>
>>>> You should use the fresh stuff.
>>>
>>>I will. Her remark was puzzling, to say the least!
>>>
>>>
>>>> She may have only made that recipe once in her entire life.
>>>
>>>I've seen TV chefs make the same dish any number of ways. So, yeah, they
>>>probably "wing it" more often than not.
>>>
>>>
>> Andy, I searched food tv for "rosemary popovers" and only came up with
>> one:
>> http://www.foodnetwork.com/food/reci...ml?rsrc=search
>
>Ohhh! I Imagine they are very tasty.
>I have never eaten a popover. Is it like a yorkshire pudding or is it more
>like an éclair (pasta choux) dough?

Popover and yorkshire pudding batter are virtually the same.
Yorkshire pudding is baked in a large pan and flattens out after you
take it from the oven. Popovers are made in muffin pans or special
popover pans with even higher sides, so they'll stay high and hollow
(if you serve them fast enough).

>I would like also to see the inside of a popover.

I'm making popovers AND yorkshire pudding (ok, it's overkill) for
dinner on xmas eve. If I remember, I'll take pictures for you.

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On Sat, 16 Dec 2006 11:17:20 -0600, Andy <q> wrote:

>sf,
>
>I saw Emmeril make those just this morning!

I missed it.

> Did you see how full he filled
>the popover pan cups? Then he put it in an above center oven rack.

OMG. What was he thinking? Think souffle, baby, it's souffle all the
way.

> I just
>KNEW they were going to pop up to the top of the oven, and they did!

LOL! Didn't you want to jump inside the tv and ask "What *were* you
thinking?" That little demo probably will ruin a lot of people's
first attempt at popovers.


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rosemary's baby wrote:
> Andy wrote:
>
> > I think fresh rosemary in the batter will stay moist. I will chop it up as
> > fine as I can.
> >
> > Please advise.
> >
> > Thanks,
> >
> > Andy
>
> the woman got it on with the devil
>
> that's the trouble with rosemary

The trouble with rosemary is when paired with dillweed it crates
rosemary's dill dough.

On Sat, 16 Dec 2006 08:37:37 -0600, Andy <q> wrote:

>Andy said...
>
>> Potatoes and Onions
>> http://www/waif
>
>I certainly butchered that URL. Sorry, folks!
>
>http://www.tinyurl.com/wjaof
>
Where's the recipe for those popovers?


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On Sat, 16 Dec 2006 08:37:37 -0600, Andy <q> wrote:

>Andy said...
>
>> Potatoes and Onions
>> http://www/waif
>
>I certainly butchered that URL. Sorry, folks!
>
>http://www.tinyurl.com/wjaof
>
Go with fresh. They aren't roasted enough to burn rosemary.

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In article . com>,
"Sheldon" > wrote:

> rosemary's baby wrote:
> > Andy wrote:
> >
> > > I think fresh rosemary in the batter will stay moist. I will chop it up as
> > > fine as I can.
> > >
> > > Please advise.
> > >
> > > Thanks,
> > >
> > > Andy
> >
> > the woman got it on with the devil
> >
> > that's the trouble with rosemary
>
> The trouble with rosemary is when paired with dillweed it crates
> rosemary's dill dough.

<SLAP!!!>

;-)
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

said...

> Where's the recipe for those popovers?


http://allrecipes.com/Recipe/Popovers/Detail.asp

Andy

Andy wrote:

> said...
>
>
>>Where's the recipe for those popovers?
>
>
> http://allrecipes.com/Recipe/Popovers/Detail.asp
>

Bad URL. Try:

http://allrecipes.com/Recipe/Popovers/Detail.aspx

--
Reg

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.
>
> I think fresh rosemary in the batter will stay moist. I will chop it up as
> fine as I can.
>
> Please advise.

Whether dried or fresh rosemary depends on the use and one's particular
tolerence for that which is resinous. Fresh rosemary should be used in
recipes externally so that the resinous volatile oils can escape, but
when inside a dough or batter the dried is prefered, unless you are one
of those who actually enjoys retsina. I'm not a big fan of rosemary
anyway, if it didn't exist that would be fine with me... just having a
real tree for the holidays is all the resinous exposure I need. I
think rosemary enhances nothing, it actually covers up the real flavor
of the food to which it's added, why it's popular with game... rosemary
is good for a terlit pomander is about all... and even than I prefer an
old sock filled with balsam fir needles.

I think the WOPs tend to use rosemary, especially around the holidays,
because they tend towards lamb (baaaaa) and other game, plus they
themselves are dreadfully gamey... I mean why else would anyone want
to ruin perfectly good bread by making it reek of pine-sol.

I don't consider rosemary a culinary ingredient anymore than I consider
T-Gel edible: http://tinyurl.com/wvak7


Sheldon