use dried ones when they are called for in a recipe or do you use your
fresh herbs. I know about the difference in amounts between dried and
fresh, but I was wondering about the taste difference. For instance,
there is a world of difference between fresh rosemary, basil, even
sage. I have thyme and sage that I have dried. I still have fresh
thyme and sage. What to do, what to do.
(I'm thinking about the turkey and the stuffing)
Would love to have opinions.
Janet US

On 11/22/2016 10:49 AM, U.S. Janet B. wrote:
>
> use dried ones when they are called for in a recipe or do you use your
> fresh herbs. I know about the difference in amounts between dried and
> fresh, but I was wondering about the taste difference. For instance,
> there is a world of difference between fresh rosemary, basil, even
> sage. I have thyme and sage that I have dried. I still have fresh
> thyme and sage. What to do, what to do.
> (I'm thinking about the turkey and the stuffing)
> Would love to have opinions.
> Janet US
>
Dried rosemary is an abomination, IMO, unless ground.Mum always used
dried sage in her stuffing and I have found little significant
difference between that and fresh, similarly for dried thyme. Dried
basil seems to emphasise one of the flavour notes (~anise?).

On Tuesday, November 22, 2016 at 7:49:18 AM UTC-10, U.S. Janet B. wrote:
> use dried ones when they are called for in a recipe or do you use your
> fresh herbs. I know about the difference in amounts between dried and
> fresh, but I was wondering about the taste difference. For instance,
> there is a world of difference between fresh rosemary, basil, even
> sage. I have thyme and sage that I have dried. I still have fresh
> thyme and sage. What to do, what to do.
> (I'm thinking about the turkey and the stuffing)
> Would love to have opinions.
> Janet US

For turkey, I just oil that bird up and season with salt and pepper. I was never well-versed on using herbs. Asians were never much into that although the Chinese are into using fungus and wood bark and seeds in their cooking.

I did make a killer spaghetti sauce with meatballs the other night. You pretty much have to use herbs for that dish. I use this stuff, it's great when one needs an Italianish tasting dish.

https://www.spiceplace.com/msccormic...ix-italian.php

On 2016-11-22, graham > wrote:

> Dried rosemary is an abomination, IMO, unless ground.Mum always used
> dried sage in her stuffing and I have found little significant
> difference between that and fresh, similarly for dried thyme. Dried
> basil seems to emphasise one of the flavour notes (~anise?).

We usta use this:

http://www.bellsseasonings.com/BellsSeasoning.html

I grew up with a box of this stuff on every cupboard shelf on the Left
Coast. No matter that the box might be 16 yrs old, it was there!

Now, out here in the CO Rockies, no one has even heard of it.

As I recall, it was heavy on sage. Gotta buy a new container every
yr. The old box prolly has ancient flavorless sage, not to mention
a few weevils/webs.

nb

On 11/22/2016 12:49 PM, U.S. Janet B. wrote:
>
> use dried ones when they are called for in a recipe or do you use your
> fresh herbs. I know about the difference in amounts between dried and
> fresh, but I was wondering about the taste difference. For instance,
> there is a world of difference between fresh rosemary, basil, even
> sage. I have thyme and sage that I have dried. I still have fresh
> thyme and sage. What to do, what to do.
> (I'm thinking about the turkey and the stuffing)
> Would love to have opinions.
> Janet US
>
I rarely buy fresh herbs unless I know I'm going to have an immediate
need for them. I don't grow herbs in pots. I thought about it once but
gardening really doesn't interest me.

I'll occasionally pick up fresh herbs for a specific dish. Otherwise
I'm perfectly happy with dried herbs. I store them in ziplock bags in
the freezer.

Don't know if this helps or not.

Jill

On Tue, 22 Nov 2016 14:17:10 -0500, jmcquown >
wrote:

>On 11/22/2016 12:49 PM, U.S. Janet B. wrote:
>>
>> use dried ones when they are called for in a recipe or do you use your
>> fresh herbs. I know about the difference in amounts between dried and
>> fresh, but I was wondering about the taste difference. For instance,
>> there is a world of difference between fresh rosemary, basil, even
>> sage. I have thyme and sage that I have dried. I still have fresh
>> thyme and sage. What to do, what to do.
>> (I'm thinking about the turkey and the stuffing)
>> Would love to have opinions.
>> Janet US
>>
>I rarely buy fresh herbs unless I know I'm going to have an immediate
>need for them. I don't grow herbs in pots. I thought about it once but
>gardening really doesn't interest me.
>
>I'll occasionally pick up fresh herbs for a specific dish. Otherwise
>I'm perfectly happy with dried herbs. I store them in ziplock bags in
>the freezer.
>
>Don't know if this helps or not.
>
>Jill

sure it helps. It's a food topic
rosemary and thyme are herbs that I have in pots, sage is in the main
garden. Being perennials, they are always available. Thanksgiving
time I don't have to trudge through snow to get to them and this year
our temps have been mild.
Janet US

On 2016-11-22 1:43 PM, graham wrote:

> Dried rosemary is an abomination, IMO, unless ground.

Wow. Them's is strong words. I grow rosemary in my garden. It is better
than dried. I find that a little rosemary goes a long way, but I would
not call it an abomination. I have no problems using dried if fresh is
not available.



> dried sage in her stuffing and I have found little significant
> difference between that and fresh, similarly for dried thyme. Dried
> basil seems to emphasise one of the flavour notes (~anise?).

I can agree with you about basil. Fresh basil is really nice but anise
is the overwhelming taste of dried.

Janet B. wrote:
>
>use dried ones when they are called for in a recipe or do you use your
>fresh herbs. I know about the difference in amounts between dried and
>fresh, but I was wondering about the taste difference. For instance,
>there is a world of difference between fresh rosemary, basil, even
>sage. I have thyme and sage that I have dried. I still have fresh
>thyme and sage. What to do, what to do.
>(I'm thinking about the turkey and the stuffing)
>Would love to have opinions.

Dried herbs should be rehydrated in cold water prior to using, then
most will be more potent than fresh because dehydrating concentrates
flavor. Adding dehy herbs to a hot liquid or an acid won't allow the
flavor to fully develop.

On 11/22/2016 2:55 PM, Dave Smith wrote:
> On 2016-11-22 1:43 PM, graham wrote:
>
>> Dried rosemary is an abomination, IMO, unless ground.
>
> Wow. Them's is strong words. I grow rosemary in my garden. It is better
> than dried. I find that a little rosemary goes a long way, but I would
> not call it an abomination. I have no problems using dried if fresh is
> not available.
>
Dried rosemary resembles slivers of wood. I only ever use fresh, which
I grow in the kitchen bay window.

On 2016-11-22 5:11 PM, graham wrote:
> On 11/22/2016 2:55 PM, Dave Smith wrote:
>> On 2016-11-22 1:43 PM, graham wrote:
>>
>>> Dried rosemary is an abomination, IMO, unless ground.
>>
>> Wow. Them's is strong words. I grow rosemary in my garden. It is better
>> than dried. I find that a little rosemary goes a long way, but I would
>> not call it an abomination. I have no problems using dried if fresh is
>> not available.
>>
> Dried rosemary resembles slivers of wood.

??? Seriously?? I use dried rosemary when I don't have fresh (from the
garden). I have never had dried rosemary that resembled slivers of wood.
I crumble it between my fingers. I usually find that dried is more
flavourful than fresh and I use it sparingly.



I only ever use fresh, which
> I grow in the kitchen bay window.

U.S. Janet B. wrote in rec.food.cooking:

>
> use dried ones when they are called for in a recipe or do you use your
> fresh herbs. I know about the difference in amounts between dried and
> fresh, but I was wondering about the taste difference. For instance,
> there is a world of difference between fresh rosemary, basil, even
> sage. I have thyme and sage that I have dried. I still have fresh
> thyme and sage. What to do, what to do.
> (I'm thinking about the turkey and the stuffing)
> Would love to have opinions.
> Janet US

Dried for me for the stuffing runs. It's easier to get a consistant
flavor profile with them.

--

graham wrote in rec.food.cooking:

> On 11/22/2016 10:49 AM, U.S. Janet B. wrote:
> >
> > use dried ones when they are called for in a recipe or do you use
> > your fresh herbs. I know about the difference in amounts between
> > dried and fresh, but I was wondering about the taste difference.
> > For instance, there is a world of difference between fresh
> > rosemary, basil, even sage. I have thyme and sage that I have
> > dried. I still have fresh thyme and sage. What to do, what to do.
> > (I'm thinking about the turkey and the stuffing)
> > Would love to have opinions.
> > Janet US
> >
> Dried rosemary is an abomination, IMO, unless ground.Mum always used
> dried sage in her stuffing and I have found little significant
> difference between that and fresh, similarly for dried thyme. Dried
> basil seems to emphasise one of the flavour notes (~anise?).

I added a little anise seed to the dried stuffing I made up. Not too
much, you want it to be a subtle hint, just like the garlic should be.

Sorry didnt measure anything but people who do stuffing from scratch,
rarely do. If it helps, the dough mode bread started with 3 TB
parsley, 1 TB and a bit oregano, 1 TB sage, 1 TB basil, 3/4 TB black
pepper.

Later when it was ready, Charlotte and I tore it up then dried it a bit
in the oven and tucked it in air tight bags. I'll add other things at
cooking time like a little garlic, anise, and adjust flavors if needed.
I have the equal of about 2 1/2 bags of pepperidge farms stuffing.

--

I nearly always use fresh herbs, unless they do not compliment the dish texture-wise.

On 11/22/2016 6:12 PM, Jebus Jones wrote:
> I nearly always use fresh herbs,

No one cares, Auztard!

On Tue, 22 Nov 2016 10:49:13 -0700, U.S. Janet B. >
wrote:

>
>use dried ones when they are called for in a recipe or do you use your
>fresh herbs. I know about the difference in amounts between dried and
>fresh, but I was wondering about the taste difference. For instance,
>there is a world of difference between fresh rosemary, basil, even
>sage. I have thyme and sage that I have dried. I still have fresh
>thyme and sage. What to do, what to do.
>(I'm thinking about the turkey and the stuffing)
>Would love to have opinions.
>Janet US

I'd use dried in the stuffing and make a fresh thyme-sage butter for
basting the turkey.
I have a tendency to use dried in dishes that are long cooking then if
I have fresh I throw a bit of that in at the end.
For quick cooking dishes I use fresh if I have it.

koko

--

Food is our common ground, a universal experience
James Beard

On 11/22/2016 3:05 PM, U.S. Janet B. wrote:
> On Tue, 22 Nov 2016 14:17:10 -0500, jmcquown >
> wrote:
>
>> On 11/22/2016 12:49 PM, U.S. Janet B. wrote:
>>>
>>> use dried ones when they are called for in a recipe or do you use your
>>> fresh herbs. I know about the difference in amounts between dried and
>>> fresh, but I was wondering about the taste difference. For instance,
>>> there is a world of difference between fresh rosemary, basil, even
>>> sage. I have thyme and sage that I have dried. I still have fresh
>>> thyme and sage. What to do, what to do.
>>> (I'm thinking about the turkey and the stuffing)
>>> Would love to have opinions.
>>> Janet US
>>>
>> I rarely buy fresh herbs unless I know I'm going to have an immediate
>> need for them. I don't grow herbs in pots. I thought about it once but
>> gardening really doesn't interest me.
>>
>> I'll occasionally pick up fresh herbs for a specific dish. Otherwise
>> I'm perfectly happy with dried herbs. I store them in ziplock bags in
>> the freezer.
>>
>> Don't know if this helps or not.
>>
>> Jill
>
> sure it helps. It's a food topic

That it is!

> rosemary and thyme are herbs that I have in pots, sage is in the main
> garden. Being perennials, they are always available. Thanksgiving
> time I don't have to trudge through snow to get to them and this year
> our temps have been mild.
> Janet US
>
Ah, I can't even imagine snow anymore. Can't say I envy you that!

Jill

On Tue, 22 Nov 2016 10:49:13 -0700, U.S. Janet B. >
wrote:

>
> use dried ones when they are called for in a recipe or do you use your
> fresh herbs. I know about the difference in amounts between dried and
> fresh, but I was wondering about the taste difference. For instance,
> there is a world of difference between fresh rosemary, basil, even
> sage. I have thyme and sage that I have dried. I still have fresh
> thyme and sage. What to do, what to do.
> (I'm thinking about the turkey and the stuffing)
> Would love to have opinions.
> Janet US

Personal preference for me is dried thyme - I kick myself every time I
use fresh, but sage, basil and rosemary *must* be fresh.

For turkey dressing - it's personal preference between dried thyme and
fresh sage. Dried thyme is one of my signature herbs, which means
it's an often used seasoning. Thanksgiving is a special occasion, so
I use fresh sage from the yard. Mine is pineapple sage = distinctive
and delicious. Thanks for the reminder. I need to bring some with me
tomorrow.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 22 Nov 2016 19:01:03 GMT, notbob > wrote:

> http://www.bellsseasonings.com/BellsSeasoning.html

I hate that stuff. It's everything bad that I remember about turkey
seasoning.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wednesday, November 23, 2016 at 5:18:11 AM UTC-5, sf wrote:
> On 22 Nov 2016 19:01:03 GMT, notbob > wrote:
>
> > http://www.bellsseasonings.com/BellsSeasoning.html
>
> I hate that stuff. It's everything bad that I remember about turkey
> seasoning.

I looked at the ingredients.

Oregano? Ginger? Oh, hell, no. My turkey gets along fine with
a little sage.

Cindy Hamilton

On 11/23/2016 5:16 AM, sf wrote:

>
> Personal preference for me is dried thyme - I kick myself every time I
> use fresh, but sage, basil and rosemary *must* be fresh.
>

I like dried basil in tomato sauce. We put fresh in once and it becomes
bitter when heated. Fresh is great with fresh tomato, but dried with
cooked.

On 11/23/2016 4:28 AM, Cindy Hamilton wrote:
> Oh, hell, no. My turkey gets along fine with
> a little sage.

How about the possum?

On Wed, 23 Nov 2016 03:28:08 -0800 (PST), Cindy Hamilton
> wrote:

> On Wednesday, November 23, 2016 at 5:18:11 AM UTC-5, sf wrote:
> > On 22 Nov 2016 19:01:03 GMT, notbob > wrote:
> >
> > > http://www.bellsseasonings.com/BellsSeasoning.html
> >
> > I hate that stuff. It's everything bad that I remember about turkey
> > seasoning.
>
> I looked at the ingredients.
>
> Oregano? Ginger? Oh, hell, no. My turkey gets along fine with
> a little sage.
>
Agree, I'm using fresh sage from the yard. Bell's reads as if someone
cleaned out the fridge (or wherever you keep your herbs & spices) and
dumped them all in the same bowl.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 23 Nov 2016 10:08:40 -0500, Ed Pawlowski > wrote:

> On 11/23/2016 5:16 AM, sf wrote:
>
> >
> > Personal preference for me is dried thyme - I kick myself every time I
> > use fresh, but sage, basil and rosemary *must* be fresh.
> >
>
> I like dried basil in tomato sauce. We put fresh in once and it becomes
> bitter when heated. Fresh is great with fresh tomato, but dried with
> cooked.

I don't keep dried basil in the house and haven't for decades, that's
how much I dislike it. My cooked tomato dishes use dried oregano in
them. If I want something resembling fresh basil and have none, then
I'll use a little pesto.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Ed Pawlowski wrote:
>
> On 11/23/2016 5:16 AM, sf wrote:
>
> >
> > Personal preference for me is dried thyme - I kick myself every time I
> > use fresh, but sage, basil and rosemary *must* be fresh.
> >
>
> I like dried basil in tomato sauce. We put fresh in once and it becomes
> bitter when heated. Fresh is great with fresh tomato, but dried with
> cooked.

I agree. I cook with dried basil. IMO, fresh should be torn and tossed
on top of a dish right before serving...no cooking.

Since we moved to Florida, we have fresh herbs all year round -- my wife
grows rosemary, basil, chives, lavender. sage, flat parsley, three types
of oregano, thyme, marjoram, savory, and bay leaf in the lanai around
the pool.

When we need background flavors, i.e., most herbs that go into a dish
early in the cooking process, we often use dried; for herbs that go in
later, when you want brighter flavors to be obvious in the finished
dish, we always use fresh.

-- Larry

Since we moved to Florida, we have fresh herbs all year round -- my wife
grows rosemary, basil, chives, lavender. sage, flat parsley, three types
of oregano, thyme, marjoram, savory, and bay leaf in the lanai around
the pool.

When we need background flavors, i.e., most herbs that go into a dish
early in the cooking process, we often use dried; for herbs that go in
later, when you want brighter flavors to be obvious in the finished
dish, we always use fresh.

-- Larry

On 11/24/2016 9:27 PM, pltrgyst wrote:
> Since we moved to Florida, we have fresh herbs all year round -- my wife
> grows rosemary, basil, chives, lavender. sage, flat parsley, three types
> of oregano, thyme, marjoram, savory, and bay leaf in the lanai around
> the pool.

Cool!

But the big question is ... do you have a lemon tree?

> When we need background flavors, i.e., most herbs that go into a dish
> early in the cooking process, we often use dried; for herbs that go in
> later, when you want brighter flavors to be obvious in the finished
> dish, we always use fresh.

Works for me.

nancy