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

> Rick & Cyndi wrote:
> > "Monsur Fromage du Pollet"* > Katra > wrote in
> > > :
> > >
> > >> Ok, I know this is really going to make me sound ignorant, but my
> > >> mom almost never used bay leaves and I did learn to cook mostly
> from
> > >> her....
> > >>
> > >> so what is up with Bay Leaves?
> >
> > <snip>
> >
> > >
> > > If it really concerns you tie threads to them and tie the threads
> to a
> > > pot handle.
> > >
> > > ---------
> >
> > That's an interesting technique!
> >
> > I used to keep cheesecloth on hand for cooking things that I wanted
> to
> > remove after cooking but have since switched over to muslin material.
> A few
> > years ago I purchased a yard or so of muslin and cut it to make lots
> of
> > little muslin bags (think 'sachet'). I simply pour things into them,
> tie
> > them, and drop them in. I've experimented with different tie
> thingies...
> > once I sewed strings onto the bags so they'd be 100 % ready but
> usually I
> > just make the bags and keep them in a drawer with some string already
> cut to
> > size.
> >
> > Cyndi Stringbag
>
> You have way, WAY too much free time, Cyndi Stewart... sheesh, didja do
> your own breast implants yourself too. To easily retrieve bay leaves
> and other whole spices/herbs place them in a metal teaball, in fact
> there are large ones available specifically for spices.
>
> Sheldon
>

Hey now THAT is a neat idea I'd not thought of. Cool!!! :-)
Since I have a live herb garden, that idea will come in handy.
Especially for rosemary!

Thank you!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Katra" > wrote in message news:KatraMungBean->
> Hey now THAT is a neat idea I'd not thought of. Cool!!! :-)
> Since I have a live herb garden, that idea will come in handy.
> Especially for rosemary!


I love rosemary and I chop it very finely and of course it stays in. My DH
likes the taste in food but if I leave them whole he will complain about the
'bushes' and pick them out

Ophelia
Scotland

In article > ,
"Ophelia" > wrote:

> "Katra" > wrote in message news:KatraMungBean->
> > Hey now THAT is a neat idea I'd not thought of. Cool!!! :-)
> > Since I have a live herb garden, that idea will come in handy.
> > Especially for rosemary!
>
>
> I love rosemary and I chop it very finely and of course it stays in. My DH
> likes the taste in food but if I leave them whole he will complain about the
> 'bushes' and pick them out
>
> Ophelia
> Scotland
>
>

Heh! I mince rosemary also!
It's excellent on poultry...

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra replied to Ophelia:

>> I love rosemary and I chop it very finely and of course it stays in. My
>> DH likes the taste in food but if I leave them whole he will complain
>> about the 'bushes' and pick them out
>
> Heh! I mince rosemary also!
> It's excellent on poultry...

Try this sometime (you can use lavender instead of rosemary, too):

ROSEMARY SHORTBREAD

3 sticks (3/4 pound) unsalted butter, at room temperature
2/3 cup sugar, plus 2 teaspoons for sprinkling
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
2 1/3 cups all-purpose flour
1/2 cup brown rice flour
1/4 teaspoon salt

1. In a large bowl, using an electric mixer, cream the butter at medium-high
speed until pale yellow, about 2 minutes. Add the 2/3 cup sugar and beat
until fluffy, about 1 minute.

2. If using dried rosemary, grind it in a spice grinder or crush it with a
mortar and pestle or rolling pin until finely ground but not pulverized.
Add the all-purpose flour, rice flour, salt and rosemary to the butter
mixture and beat until thoroughly combined. Pat the dough into 2 squares,
wrap in wax paper and refrigerate until firm, about 1 1/2 hours.

3. Preheat the oven to 375F. Line 2 large baking sheets with parchment
paper.

4. On a well-floured surface, roll each square of dough into a 10-inch by
6-inch rectangle, about 1/8 inch thick. Cut the dough into whatever shape
you like. Transfer the cookies to the prepared baking sheets, spacing them
about 1/2 inch apart. If desired, sprinkle the tops with the remaining 2
teaspoons sugar, then bake for 18 to 20 minutes, until golden at the edges.
Cool cookies on a rack and store in an airtight container.


Bob

On 3 Apr 2005 16:30:08 -0500, "Bob" >
wrote:

> Katra replied to Ophelia:
>
> >> I love rosemary and I chop it very finely and of course it stays in. My
> >> DH likes the taste in food but if I leave them whole he will complain
> >> about the 'bushes' and pick them out
> >
> > Heh! I mince rosemary also!
> > It's excellent on poultry...
>
> Try this sometime (you can use lavender instead of rosemary, too):
>
> ROSEMARY SHORTBREAD

How did I miss this thread? I have rosemary growing in the side
yard... it's one of those plants that can thrive in arid conditions.

Try making Focaccia al Rosmarino (Rosemary Focaccia)
The Artisan: http://home.earthlink.net/~ggda/bredfrm.htm

Rosemary is excellent with lamb! I throw branches of it (from my
bush) over coals to create flavored smoke when grilling poultry and
lamb.

I have a friend who makes the most delicious oven roasted rack of lamb
that has a mustard, rosemary, breadcrumb crust (I don't do breadcrumb
crusts). Here's a URL that sounds almost exactly like how she told me
she does it http://teriskitchen.com/meats/lambrack.html

Do you like your lamb butterflied and grilled? Try this recipe
http://www.fbnr.com/Recipes/290/1198001290.htm

Mmmm. Now I'm hungry for lamb!

It's raining and pizza is scheduled for dinner. I made the dough a
couple of hours ago and we're getting ready to make a wide variety of
pizzas from chicken to vegetarian.

"Katra" <&Cyndi wrote
>> >
>> > I used to keep cheesecloth on hand for cooking things that I wanted
>> to
>> > remove after cooking but have since switched over to muslin material.
>> A few
>> > years ago I purchased a yard or so of muslin and cut it to make lots
>> of
>> > little muslin bags (think 'sachet'). I simply pour things into them,
>> tie
>> > them, and drop them in. I've experimented with different tie
>> thingies...
>> > once I sewed strings onto the bags so they'd be 100 % ready but
>> usually I
>> > just make the bags and keep them in a drawer with some string already
>> cut to
>> > size.
>> >
>> > Cyndi

<Snipping Sheldon's compliments>

> Hey now THAT is a neat idea I'd not thought of. Cool!!! :-)
> Since I have a live herb garden, that idea will come in handy.
> Especially for rosemary!
>
> Thank you!
>
> --
> K.
>
================
<blush> Thank you. They work really well. Depending upon what dish you
use them in - they can be washed and reused.

Cyndi

>To easily retrieve bay leaves
> and other whole spices/herbs place them in a metal teaball, in fact
> there are large ones available specifically for spices.
> Sheldon


Hey now THAT is a neat idea I'd not thought of. Cool!!! :-)
Since I have a live herb garden, that idea will come in handy.
Especially for rosemary!
Katra

Metal tea balls come in many configurations and sizes. The perforated
metal ones are okay but I prefer the ones made of wire mesh. Make sure
to get those made of stainless steel, not aluminum. And those with a
latch catch hold up better than the screw closure. And for clean up
they go in the dishwasher. I have quite an assortment, for spice I
have a couple of big balls in my drawers.

Sheldon

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

> >To easily retrieve bay leaves
> > and other whole spices/herbs place them in a metal teaball, in fact
> > there are large ones available specifically for spices.
> > Sheldon
>
>
> Hey now THAT is a neat idea I'd not thought of. Cool!!! :-)
> Since I have a live herb garden, that idea will come in handy.
> Especially for rosemary!
> Katra
>
> Metal tea balls come in many configurations and sizes. The perforated
> metal ones are okay but I prefer the ones made of wire mesh. Make sure
> to get those made of stainless steel, not aluminum. And those with a
> latch catch hold up better than the screw closure. And for clean up
> they go in the dishwasher. I have quite an assortment, for spice I
> have a couple of big balls in my drawers.
>
> Sheldon
>

Master punster as always... <lol>

Steel balls made by Ben Wa work best I would think?
--
K.