I was there checking out their fresh parsley and the only kind they had
were the garnish type but my local Hy-vee save the day since they had
the flat leaf type suitable for cooking. It was my first time using
fresh parsley and the results were great. I use it for my spaghetti
sauce and meatballs. I think some of the meatballs were undercook though
since they had a little pink in the center. Otherwise they were tasty
and juicy!

-ss

"Scott" > wrote in message
...
>I was there checking out their fresh parsley and the only kind they had
>were the garnish type but my local Hy-vee save the day since they had the
>flat leaf type suitable for cooking. It was my first time using fresh
>parsley and the results were great. I use it for my spaghetti sauce and
>meatballs. I think some of the meatballs were undercook though since they
>had a little pink in the center. Otherwise they were tasty and juicy!
>
> -ss


The curly parsley would've worked fine in that recipe. But still, it's good
to avoid WM because, as you say, they suck.

In article >,
Scott > wrote:

> I was there checking out their fresh parsley and the only kind they had
> were the garnish type but my local Hy-vee save the day since they had
> the flat leaf type suitable for cooking. It was my first time using
> fresh parsley and the results were great.

A lot of people recommend the flat leaf parsley based on flavor. I
frankly can't tell the difference. I prefer the curly leaf because it
doesn't look like cilantro. I happen to like cilantro, but my wife
really hates it. If we have both cilantro and flat leaf parsley in the
fridge, there's too much danger of using the cilantro by accident, at
which point my wife can't eat the dish.

Scott wrote:
> I was there checking out their fresh parsley and the only kind they had
> were the garnish type but my local Hy-vee save the day since they had
> the flat leaf type suitable for cooking. It was my first time using
> fresh parsley and the results were great. I use it for my spaghetti
> sauce and meatballs. I think some of the meatballs were undercook though
> since they had a little pink in the center. Otherwise they were tasty
> and juicy!
>
While I prefer the flat leaf parsley myself, you most certainly *can*
cook with the curly stuff too. It isn't for "garnishment" only.

Scott wrote:
> I was there checking out their fresh parsley and the only kind they had
> were the garnish type but my local Hy-vee save the day since they had
> the flat leaf type suitable for cooking.

Curly parsley is fine for cooking; it's just curlier.

Serene

--
Spin the auto-sig generator, and she says:

"Life goes on, even if two-headed and glowing faintly in the
dark." -- Ursula K. Le Guin

On Mon, 20 Aug 2007 14:34:22 GMT, "JoeSpareBedroom"
> wrote:

>. But still, it's good
>to avoid WM because, as you say, they suck.
>
I have been going there for years and THAT opportunity has never
popped up.

Serene wrote:
> Scott wrote:
>> I was there checking out their fresh parsley and the only kind they
>> had were the garnish type but my local Hy-vee save the day since they
>> had the flat leaf type suitable for cooking.
>
> Curly parsley is fine for cooking; it's just curlier.
>
> Serene
>

From what I read the flat leaf type has a more fragrant and less bitter
taste.

Scott wrote:
> Serene wrote:
>> Scott wrote:
>>> I was there checking out their fresh parsley and the only kind they
>>> had were the garnish type but my local Hy-vee save the day since they
>>> had the flat leaf type suitable for cooking.
>>
>> Curly parsley is fine for cooking; it's just curlier.
>>
>> Serene
>>
>
> From what I read the flat leaf type has a more fragrant and less bitter
> taste.

Not any more than the variation in different batches of flat-leaf,
in my opinion, but hey, if you don't want to cook with it, no skin
off my nose. :-)

Serene

--
Spin the auto-sig generator, and she says:

Wit levels low. Attempting to compensate.

"Scott" > wrote in message
...
> Serene wrote:
>> Scott wrote:
>>> I was there checking out their fresh parsley and the only kind they had
>>> were the garnish type but my local Hy-vee save the day since they had
>>> the flat leaf type suitable for cooking.
>>
>> Curly parsley is fine for cooking; it's just curlier.
>>
>> Serene
>>
>
> From what I read the flat leaf type has a more fragrant and less bitter
> taste.

Since vegetables do not come from machines, they vary widely. Don't believe
what you read. Taste it yourself.

Serene wrote:
> Scott wrote:
>> Serene wrote:
>>> Scott wrote:
>>>> I was there checking out their fresh parsley and the only kind they
>>>> had were the garnish type but my local Hy-vee save the day since
>>>> they had the flat leaf type suitable for cooking.
>>>
>>> Curly parsley is fine for cooking; it's just curlier.
>>>
>>> Serene
>>>
>>
>> From what I read the flat leaf type has a more fragrant and less
>> bitter taste.
>
> Not any more than the variation in different batches of flat-leaf, in my
> opinion, but hey, if you don't want to cook with it, no skin off my
> nose. :-)
>
> Serene
>

I'm just going by from what I've been reading...not from experience in
which I have none

Serene > wrote:

> Curly parsley is fine for cooking; it's just curlier.

My experience cannot be more different. To me, flat-leaf parsley is
incomparably more flavourful and finer than the curly stuff. It is
important to realise, however, that a *lot* of it is usually needed.
Measured in pinches, it really isn't worth bothering with.

Here is a nice recipe for parsley soup, from _Roast Chicken and Other
Stories_ by Simon Hopkinson.

Victor

Parsley Soup
To serve four

75 g/ 3 oz butter
2 large leeks, white parts only, sliced
2 big bunches of flat-leaf parsley, stalks and leaves separated, stalks
chopped
1 large potato, peeled and chopped
750 g/ 1 1/4 pints light chicken stock
salt and pepper
150 g/ 1/4 pint double cream

Melt the butter in a stainless-steel or enamelled saucepan and sweat the
leeks and all the parsley stalks gently, uncovered, for 20 minutes.
Coarsely chop the leaves of one bunch of parsley and add to the soup.
Simmer for 2 minutes. Meanwhile, blanch the leaves of the other bunch
of parsley in fiercely boiling water for 30 seconds. Drain and refresh
immediately under cold running water, then gently squeeze dry in a tea
towel.
Liquidize the soup with the blanched parsley to make a vivid green
purée. Pass through a fine sieve into a clean pan, add the cream,
reheat and adjust the seasoning.

On Aug 20, 1:01?pm, Dan Abel > wrote:
> In article >,
>
> Scott > wrote:
> > I was there checking out their fresh parsley and the only kind they had
> > were the garnish type but my local Hy-vee save the day since they had
> > the flat leaf type suitable for cooking. It was my first time using
> > fresh parsley and the results were great.
>
> A lot of people recommend the flat leaf parsley based on flavor. I
> frankly can't tell the difference. I prefer the curly leaf because it
> doesn't look like cilantro. I happen to like cilantro, but my wife
> really hates it. If we have both cilantro and flat leaf parsley in the
> fridge, there's too much danger of using the cilantro by accident, at
> which point my wife can't eat the dish.

Curly leaf pasley is sweeter and more mild... it goes better with fish
and chicken and raw in salads. Flat leaf parsley is more potent and
is better with beef and pork. However they're interchangeable, either
can be substituted for the other. I usually grow both types but this
year I only have the flat leaf... some critter ate my curly leaf early
in the season and I just never replaced it. Parsley is easy to grow,
much nicer to pick ones own as needed than remembering to buy the limp
leaves at the market and just when you need some discover it turned to
sludge. Just two parsley plants are more than enough to supply the
average family. I usually plant six each... didja know that pound for
pound parsley contains ten times more Vitamin C than citrus. Chewing
a bit of parsley for five minutes will keep your breath fresh all
day... where did you think the idea for Clorets gum came from.

Sheldon

Sheldon wrote:

>
> Curly leaf pasley is sweeter and more mild... it goes better with fish
> and chicken and raw in salads. Flat leaf parsley is more potent and
> is better with beef and pork. However they're interchangeable, either
> can be substituted for the other. I usually grow both types but this
> year I only have the flat leaf... some critter ate my curly leaf early
> in the season and I just never replaced it. Parsley is easy to grow,
> much nicer to pick ones own as needed than remembering to buy the limp
> leaves at the market and just when you need some discover it turned to
> sludge. Just two parsley plants are more than enough to supply the
> average family. I usually plant six each... didja know that pound for
> pound parsley contains ten times more Vitamin C than citrus. Chewing
> a bit of parsley for five minutes will keep your breath fresh all
> day... where did you think the idea for Clorets gum came from.
>
> Sheldon
>
How long do they stay fresh in the fridge? I still have some left over
from last weekend that I want to use for my lasagna sauce and ricotta
cheese mix in a couple of weeks.

"Sheldon" > wrote in message
ps.com...
> On Aug 20, 1:01?pm, Dan Abel > wrote:
>> In article >,
>>
>> Scott > wrote:
>> > I was there checking out their fresh parsley and the only kind they had
>> > were the garnish type but my local Hy-vee save the day since they had
>> > the flat leaf type suitable for cooking. It was my first time using
>> > fresh parsley and the results were great.
>>
>> A lot of people recommend the flat leaf parsley based on flavor. I
>> frankly can't tell the difference. I prefer the curly leaf because it
>> doesn't look like cilantro. I happen to like cilantro, but my wife
>> really hates it. If we have both cilantro and flat leaf parsley in the
>> fridge, there's too much danger of using the cilantro by accident, at
>> which point my wife can't eat the dish.
>
> Curly leaf pasley is sweeter and more mild... it goes better with fish
> and chicken and raw in salads. Flat leaf parsley is more potent and
> is better with beef and pork. However they're interchangeable, either
> can be substituted for the other. I usually grow both types but this
> year I only have the flat leaf... some critter ate my curly leaf early
> in the season and I just never replaced it. Parsley is easy to grow,
> much nicer to pick ones own as needed than remembering to buy the limp
> leaves at the market and just when you need some discover it turned to
> sludge. Just two parsley plants are more than enough to supply the
> average family. I usually plant six each... didja know that pound for
> pound parsley contains ten times more Vitamin C than citrus. Chewing
> a bit of parsley for five minutes will keep your breath fresh all
> day... where did you think the idea for Clorets gum came from.
>
> Sheldon
>
I agree -- either parsley would work for cooking. The problem with buying
parsley and/or cilantro, is that there is no flavor or odor in the store
product. It probably has been too long since picked. If you can, grow your
own parsley. You have no idea what parsley tastes like unless you have it
picked fresh from your garden. I chop and freeze my parsley for winter use
because it actually has better flavor as a frozen product than the fresh
produce from the grocery store.
Janet

On 2007-08-21, Janet B. > wrote:

> parsley and/or cilantro, is that there is no flavor or odor in the store
> product.

Yes, the odor is often lacking due to being sprayed every 15 mins, but
they should have enough flavor to distinguish. If not, they aren't
worth buying.

nb

"notbob" > wrote in message
. ..
> On 2007-08-21, Janet B. > wrote:
>
>> parsley and/or cilantro, is that there is no flavor or odor in the store
>> product.
>
> Yes, the odor is often lacking due to being sprayed every 15 mins, but
> they should have enough flavor to distinguish. If not, they aren't
> worth buying.
>
> nb

Here comes the crazy lady, the must say. Everytime I see a new produce man
at the grocery, I tell them I won't buy their sprayed with water products.
15 minutes? Hey, that's good. I thought a good dunkin' was in order every
minute or two.
Dee Dee

In article >,
Scott > wrote:
heldon
> >
> How long do they stay fresh in the fridge? I still have some left over
> from last weekend that I want to use for my lasagna sauce and ricotta
> cheese mix in a couple of weeks.

I usually pick my parsley in the fall, rinse it and stuff it into a
Bigass� jar with a paper towel folded to about four thicknesses on the
bottom, and a lid on. I've kept it for months. I open the jar every
once in a while if I think about it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

"Scott" > wrote in message
...
>I was there checking out their fresh parsley and the only kind they had
>were the garnish type but my local Hy-vee save the day since they had the
>flat leaf type suitable for cooking. It was my first time using fresh
>parsley and the results were great. I use it for my spaghetti sauce and
>meatballs. I think some of the meatballs were undercook though since they
>had a little pink in the center. Otherwise they were tasty and juicy!
>
> -ss

Ya know My local Safeway does not have flat leaf parsley either, just the
curly and the 18 something in-charge of the produce dept asked what did I
do with parsley. But hey, they do have a Rancher Reserve Beef, Starbucks
and a Gas satation now that they are quite proud of and the prices only went
up12 percent.

Melba's Jammin' wrote:

> I usually pick my parsley in the fall, rinse it and stuff it into a
> Bigass� jar with a paper towel folded to about four thicknesses on the
> bottom, and a lid on. I've kept it for months. I open the jar every
> once in a while if I think about it.


Is Bigass the registered trademark? Where do they sell those?
Not Walmart, I hope.

gloria p

Janet B. wrote:

> I agree -- either parsley would work for cooking. The problem with buying
> parsley and/or cilantro, is that there is no flavor or odor in the store
> product.
>
I just pinch a leaf and smell my finger when in doubt as to which I'm
looking at.

"Michael "Dog3" Lonergan" > wrote in message
...
> Melba's Jammin' > dropped this
> : in
> rec.food.cooking
>
>> In article >,
>> Scott > wrote:
>> heldon
>>> >
>>> How long do they stay fresh in the fridge? I still have some left over
>>> from last weekend that I want to use for my lasagna sauce and ricotta
>>> cheese mix in a couple of weeks.
>>
>> I usually pick my parsley in the fall, rinse it and stuff it into a
>> Bigass� jar with a paper towel folded to about four thicknesses on the
>> bottom, and a lid on. I've kept it for months. I open the jar every
>> once in a while if I think about it.
>
> Hmmm... I wonder if this would work with basil. I use the paper towel
> method to keep real tender lettuces, like bib lettuce longer. I put a damp
> paper towel in the bottom of a baggie and keep it in the coldest part of
> the fridge. Works pretty good I guess.
>
> Michael


Read about how to make compost happen faster & better. Then, for
refrigerated produce, do the exact opposite. I won't charge you for this
advice. There's no way to assign a price to perfection.

In article >,
"Michael \"Dog3\" Lonergan" > wrote:
> Hmmm... I wonder if this would work with basil.
> Michael

I don't think so. The basil gets brown and icky looking.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

In article >,
Puester > wrote:

> Melba's Jammin' wrote:
>
> > I usually pick my parsley in the fall, rinse it and stuff it into a
> > Bigass? jar with a paper towel folded to about four thicknesses on the
> > bottom, and a lid on. I've kept it for months. I open the jar every
> > once in a while if I think about it.
>
>
> Is Bigass the registered trademark? Where do they sell those?
> Not Walmart, I hope.
>
> gloria p

It is. Registered to zxcvbob, AFAIK. (*^;^*)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

"Goomba38" > wrote in message
. ..
> Janet B. wrote:
>
>> I agree -- either parsley would work for cooking. The problem with
>> buying parsley and/or cilantro, is that there is no flavor or odor in the
>> store product.
> I just pinch a leaf and smell my finger when in doubt as to which I'm
> looking at.
Sorry I wasn't clear about that. I am able to tell the difference between
cilantro and parsley. However. in my opinion, you shouldn't have to pinch
to be able to tell the difference. There should be a clear aroma coming
from the herbs that announces what they are. Fresh herbs at the store are
better than dried but they are still a sorry excuse for what I expect a
fresh herb to be.
Janet

Melba's Jammin' wrote:

> In article >,
> Scott > wrote:
> heldon
>
>>How long do they stay fresh in the fridge? I still have some left over
>>from last weekend that I want to use for my lasagna sauce and ricotta
>>cheese mix in a couple of weeks.
>
>
> I usually pick my parsley in the fall, rinse it and stuff it into a
> Bigass� jar with a paper towel folded to about four thicknesses on the
> bottom, and a lid on. I've kept it for months. I open the jar every
> once in a while if I think about it.

How do you keep from munching on it every time you open the fridge? For
me, fresh parsley is one of those rare foods that make me feel better
when I'm queasy and yet don't gross me out when I feel fine.