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How stinking cool is this.
Freshly frozen garlic and herbs in little ice cube trays. These will be really handy in the winter. http://mydorot.com/ koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com Natural Watkins Spices www.apinchofspices.com |
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How stinking cool is this.
On Tue, 21 Jun 2011 20:57:55 -0700, wrote:
> > Freshly frozen garlic and herbs in little ice cube trays. > These will be really handy in the winter. > > http://mydorot.com/ > > koko I've had a tray of the basil for a few weeks now. Handy little things. -- Today's mighty oak is just yesterday's nut that held its ground. |
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How stinking cool is this.
On Jun 21, 8:57*pm, wrote:
I did a city search for these and they are available at Trader Joe's here. It's a great idea. |
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How stinking cool is this.
On Jun 21, 10:57*pm, wrote:
> Freshly frozen garlic and herbs in little ice cube trays. > These will be really handy in the winter. > > http://mydorot.com/ > > koko > -- > Food is our common ground, a universal experience > * * * * * * * * * * * * * * * * * * * James Beard > > www.kokoscornerblog.com* * > > Natural Watkins Spiceswww.apinchofspices.com Cool idea - I used to buy flash-frozen chopped chives (not having any place for a pot of them inside or out) - and then the store quit carrying it, or someone quit making it - so I just freeze my own - I just buy a bunch of chives, chop them up, spread them out on a paper plate, and when frozen, dump them into a small plastic container (no lid) and then vacuum-seal them container and all. When I need some, I just shake them out into whatever I'm eating, and reseal the bag. Perfect. They never stick together. N. |
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How stinking cool is this.
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How stinking cool is this.
sf wrote:
> On Tue, 21 Jun 2011 20:57:55 -0700, wrote: > >> Freshly frozen garlic and herbs in little ice cube trays. >> These will be really handy in the winter. >> >> http://mydorot.com/ >> >> koko > > I've had a tray of the basil for a few weeks now. Handy little > things. > Is the basil mixed with oil or anything? Now when my basil is so prolific I would love a good way to keep it in suspended green state for later use. |
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