what do some of you use to garnish with

im sure everyone knows this, a sprig of parsley eaten after a meal acts
like a breath mint. it's not just for looks.

however! i would never put parsley on the same plate with lamb chops
it's just tacky, I would never serve mint jelly with lamb chops! it's
tacky

while Im thinking abou it and even though its a condiment, I would
never serve catsup with a good steak, it's tacky!

here is a cool little garnish
http://www.finedinings.com/recipe_beet_rose_garnish.htm
it's a beet rose

theres a whole pile of them here, done up very nice
http://www.finedinings.com/Garnishes.htm

if im cooking for real, i usually use a splash of paprika to garnish
with
(I don't do that when cooking for myself, I suppose I could)

mob-barley wrote:
> what do some of you use to garnish with
>
> im sure everyone knows this, a sprig of parsley eaten after a meal acts
> like a breath mint. it's not just for looks.
>
> however! i would never put parsley on the same plate with lamb chops
> it's just tacky, I would never serve mint jelly with lamb chops! it's
> tacky

I think Paprika as a garnish is tacky. Diff'strokes I guess?

Oh pshaw, on Sun 13 Aug 2006 11:47:05a, Goomba38 meant to say...

> mob-barley wrote:
>> what do some of you use to garnish with
>>
>> im sure everyone knows this, a sprig of parsley eaten after a meal acts
>> like a breath mint. it's not just for looks.
>>
>> however! i would never put parsley on the same plate with lamb chops
>> it's just tacky, I would never serve mint jelly with lamb chops! it's
>> tacky
>
> I think Paprika as a garnish is tacky. Diff'strokes I guess?

LOL! I guess. I like a very light dusting of paprika on potato salad or
coleslaw. Otherwise, I only use it *in* cooking.

--
Wayne Boatwright
__________________________________________________

Any wire cut to length will be too short.

In article >,
Goomba38 > wrote:

> mob-barley wrote:
> > what do some of you use to garnish with
> >
> > im sure everyone knows this, a sprig of parsley eaten after a meal acts
> > like a breath mint. it's not just for looks.
> >
> > however! i would never put parsley on the same plate with lamb chops
> > it's just tacky, I would never serve mint jelly with lamb chops! it's
> > tacky
>
> I think Paprika as a garnish is tacky. Diff'strokes I guess?

I like basil tops or baby spinach leaves.....
--
Peace!
Om

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

One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com> said:
> Oh pshaw, on Sun 13 Aug 2006 11:47:05a, Goomba38 meant to say...
>
> > mob-barley wrote:
> >> what do some of you use to garnish with
> >>
> >> im sure everyone knows this, a sprig of parsley eaten after a meal acts
> >> like a breath mint. it's not just for looks.
> >>
> >> however! i would never put parsley on the same plate with lamb chops
> >> it's just tacky, I would never serve mint jelly with lamb chops! it's
> >> tacky
> >
> > I think Paprika as a garnish is tacky. Diff'strokes I guess?
>
> LOL! I guess. I like a very light dusting of paprika on potato salad or
> coleslaw. Otherwise, I only use it *in* cooking.

I'm with you, Wayne -- I took potato salad to Sibling's house
yesterday, and I garnished with sliced hard-cooked eggs (thanks
again, Nancy!) and paprika:

Potato Salad

6 medium potatos, boiled then cut into small cubes
1/2 small onion, chopped fine
6 hard boiled eggs, chopped
Sweet pickle, chopped
Salt & Pepper
Worcestershire Sauce
Yellow Mustard
Mayonnaise

Combine first three ingredients, mixing gently but
well with large spoon. Add sweet pickle to taste,
again stirring well. Dribble Worcestershire and
mustard once or twice around top of salad, sprinkle
with salt and pepper. Mix again, add mayonnaise by
large spoonfulls, mixing well to taste. Chill at
least 2 hours before serving, overnight is better.

I always put paprika on my devilled eggs too...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

Wayne Boatwright wrote:

> LOL! I guess. I like a very light dusting of paprika on potato salad or
> coleslaw. Otherwise, I only use it *in* cooking.
>
I like to sprinkle my potato salad or cole slaw with celery seed.

Oh pshaw, on Sun 13 Aug 2006 12:26:30p, Goomba38 meant to say...

> Wayne Boatwright wrote:
>
>> LOL! I guess. I like a very light dusting of paprika on potato salad or
>> coleslaw. Otherwise, I only use it *in* cooking.
>>
> I like to sprinkle my potato salad or cole slaw with celery seed.
>

Hmm... Never thought of that, although I do put celery seed in both of thse.

--
Wayne Boatwright
__________________________________________________

Any wire cut to length will be too short.

Oh pshaw, on Sun 13 Aug 2006 11:58:36a, Kthonian meant to say...

> One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com>
> said:
>> Oh pshaw, on Sun 13 Aug 2006 11:47:05a, Goomba38 meant to say...
>>
>> > mob-barley wrote:
>> >> what do some of you use to garnish with
>> >>
>> >> im sure everyone knows this, a sprig of parsley eaten after a meal
>> >> acts like a breath mint. it's not just for looks.
>> >>
>> >> however! i would never put parsley on the same plate with lamb chops
>> >> it's just tacky, I would never serve mint jelly with lamb chops!
>> >> it's tacky
>> >
>> > I think Paprika as a garnish is tacky. Diff'strokes I guess?
>>
>> LOL! I guess. I like a very light dusting of paprika on potato salad
>> or coleslaw. Otherwise, I only use it *in* cooking.
>
> I'm with you, Wayne -- I took potato salad to Sibling's house
> yesterday, and I garnished with sliced hard-cooked eggs (thanks
> again, Nancy!) and paprika:
>
> Potato Salad
>
> 6 medium potatos, boiled then cut into small cubes
> 1/2 small onion, chopped fine
> 6 hard boiled eggs, chopped
> Sweet pickle, chopped
> Salt & Pepper
> Worcestershire Sauce
> Yellow Mustard
> Mayonnaise
>
> Combine first three ingredients, mixing gently but
> well with large spoon. Add sweet pickle to taste,
> again stirring well. Dribble Worcestershire and
> mustard once or twice around top of salad, sprinkle
> with salt and pepper. Mix again, add mayonnaise by
> large spoonfulls, mixing well to taste. Chill at
> least 2 hours before serving, overnight is better.

Sounds delish, but I would also add some celery.

> I always put paprika on my devilled eggs too...
>

Yep, devilled eggs, too. I forgot to mention it.

--
Wayne Boatwright
__________________________________________________

Any wire cut to length will be too short.

Michael "Dog3" Lonergan wrote:

> I like paprika in the dish, not on it. As for garnish <shrug> whatever I'm
> in the mood for. Lots of times I'll garnish with chives from the garden,
> radishes carved into roses, lemon/lime wedges, cherry tomatoes etc. It all
> depends on the dish. For Thanksgiving I make napkin rings out of long
> sprigs of fresh Rosemary.
>
> Michael
>
Yup, as I said-different strokes for different folks. I meant it more
TIC than a serious condemnation of paprika. I was annoyed by the "all
parsley garnishes are tacky" (paraphrased) statements being made. Hell,
I've used paprika and parsley at times.. not frequently but not enough
to be able to seriously claim all decorative use is tacky.
Rosemary branches make nice skewers, I hear? Have you ever heard of that
or tried it?

On Sun, 13 Aug 2006 13:55:45 -0500, OmManiPadmeOmelet
> wrote:

>I like basil tops or baby spinach leaves.....

I used basil tops a lot last year when I had a ton of it growing in
back. They're very attractive. Turns out, though, I don't *like*
fresh basil. The only fresh herb I actually like is thyme. Half
century of dried herbs will do its damage, I guess.

Carol

In article >,
Damsel in dis Dress > wrote:

> On Sun, 13 Aug 2006 13:55:45 -0500, OmManiPadmeOmelet
> > wrote:
>
> >I like basil tops or baby spinach leaves.....
>
> I used basil tops a lot last year when I had a ton of it growing in
> back. They're very attractive. Turns out, though, I don't *like*
> fresh basil. The only fresh herb I actually like is thyme. Half
> century of dried herbs will do its damage, I guess.
>
> Carol

Heh.

I love fresh basil and will actually use it in salads, and sandwiches.
:-) To each their own I guess?
--
Peace!
Om

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

"mob-barley" > wrote in message
ups.com...

> here is a cool little garnish
> http://www.finedinings.com/recipe_beet_rose_garnish.htm
> it's a beet rose

I love this! I remember doing radish roses when I was a prep
cook as a teenager, but I don't eat radishes and I love beets.
>



--
Posted via a free Usenet account from http://www.teranews.com

"mob-barley" > wrote

> theres a whole pile of them here, done up very nice
> http://www.finedinings.com/Garnishes.htm
>

I saved this, cool site.



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
> "mob-barley" > wrote in message
> ups.com...
>
> > here is a cool little garnish
> > http://www.finedinings.com/recipe_beet_rose_garnish.htm
> > it's a beet rose
>
> I love this! I remember doing radish roses when I was a prep
> cook as a teenager, but I don't eat radishes and I love beets.

thank you love

when you coming in here!

damn cat is in the closet again, I can't concentrate

OmManiPadmeOmelet > wrote in newsmpomelet-
:

> In article >,
> Damsel in dis Dress > wrote:
>
>>
>> Turns out, though, I don't *like*
>> fresh basil. The only fresh herb I actually like is thyme. Half
>> century of dried herbs will do its damage, I guess.
>>
>
>
> I love fresh basil and will actually use it in salads, and sandwiches.
>:-) To each their own I guess?


I'm with you I use basil in vast quantities as a salad leaf; that stuff
is like crack to me.

K

"mob-barley" > wrote in message
ups.com...
>
> cybercat wrote:
> > "mob-barley" > wrote in message
> > ups.com...
> >
> > > here is a cool little garnish
> > > http://www.finedinings.com/recipe_beet_rose_garnish.htm
> > > it's a beet rose
> >
> > I love this! I remember doing radish roses when I was a prep
> > cook as a teenager, but I don't eat radishes and I love beets.
>
> thank you love
>
> when you coming in here!
>
> damn cat is in the closet again, I can't concentrate
>

I am sooooo whipped. What an exhausting weekend! Best decision I made: not
to try to cook for those four teenaged boys and their parents. They all eat
different things! Even the four kinds of pizza we ordered were not enough to
feed them for two meals! Second best: to use disposable plates, forks etc,
and cups. Even though they did not like anything they still managed to eat
and drink a lot.

They were nevertheless totally fascinating and really fun to be with. I have
renewed respect for Mama, on all levels.

In article . 170>,
Amarantha > wrote:

> OmManiPadmeOmelet > wrote in newsmpomelet-
> :
>
> > In article >,
> > Damsel in dis Dress > wrote:
> >
> >>
> >> Turns out, though, I don't *like*
> >> fresh basil. The only fresh herb I actually like is thyme. Half
> >> century of dried herbs will do its damage, I guess.
> >>
> >
> >
> > I love fresh basil and will actually use it in salads, and sandwiches.
> >:-) To each their own I guess?
>
>
> I'm with you I use basil in vast quantities as a salad leaf; that stuff
> is like crack to me.
>
> K

It's also supposed to have a mild tranquilizing effect...
--
Peace!
Om

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

OmManiPadmeOmelet > wrote in
news
> In article . 170>,
> Amarantha > wrote:
>
>>
>>
>> I'm with you I use basil in vast quantities as a salad leaf; that
>> stuff is like crack to me.
>>
>> K
>
> It's also supposed to have a mild tranquilizing effect...


Wow, I hadn't heard that. I shall have to see if I get drowsy the next
time I have it :P

K

In article . 170>,
Amarantha > wrote:

fresh Basil:

> > It's also supposed to have a mild tranquilizing effect...
>
>
> Wow, I hadn't heard that. I shall have to see if I get drowsy the next
> time I have it :P
>
> K

I read it in one of the many Herbal books I've perused..... ;-)

I've found if I eat enough it it, it has a calming effect but that might
be from the endorphins released from the sheer bliss of the flavor. <G>
--
Peace!
Om

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

OmManiPadmeOmelet wrote:

> I read it in one of the many Herbal books I've perused..... ;-)
>
> I've found if I eat enough it it, it has a calming effect but that might
> be from the endorphins released from the sheer bliss of the flavor. <G>

so is it safe to say that dried herbs are more poignant than fresh?
cause dried basil is strong in my opinion, a little goes a looong way

if i find basil on my plate, i don't eat it, it's so muddled in the
dish already
a little goes a long ways

In article .com>,
"mob-barley" > wrote:

> OmManiPadmeOmelet wrote:
>
> > I read it in one of the many Herbal books I've perused..... ;-)
> >
> > I've found if I eat enough it it, it has a calming effect but that might
> > be from the endorphins released from the sheer bliss of the flavor. <G>
>
> so is it safe to say that dried herbs are more poignant than fresh?
> cause dried basil is strong in my opinion, a little goes a looong way
>
> if i find basil on my plate, i don't eat it, it's so muddled in the
> dish already
> a little goes a long ways

Depends on the herb...
I've found that in most cases, the dried tastes and smells different
than the fresh.

I prefer fresh when I can get it and most of the ones I use are
available year round in my herb garden.

I don't care that much for dried basil. It has it's uses but I do use
fresh most of the time.

Fresh leaves are necessary for use in salads and sandwiches. :-) I'm
using it as a veggie when I do that.
--
Peace!
Om

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

mob-barley wrote:
> what do some of you use to garnish with
>
> im sure everyone knows this, a sprig of parsley eaten after a meal acts
> like a breath mint. it's not just for looks.
>
> however! i would never put parsley on the same plate with lamb chops
> it's just tacky, I would never serve mint jelly with lamb chops! it's
> tacky
>
> while Im thinking abou it and even though its a condiment, I would
> never serve catsup with a good steak, it's tacky!
>
> here is a cool little garnish
> http://www.finedinings.com/recipe_beet_rose_garnish.htm
> it's a beet rose
>
> theres a whole pile of them here, done up very nice
> http://www.finedinings.com/Garnishes.htm
>
> if im cooking for real, i usually use a splash of paprika to garnish
> with
> (I don't do that when cooking for myself, I suppose I could)
Has anyone ever tried deep frying mint leaves? You don't need too much
oil, and it doesn't take long- 30 seconds or so. I've never eaten them,
but they last for days.We used to do sprigs, not just leaves.

"mob-barley" > wrote in message
oups.com...
>
> OmManiPadmeOmelet wrote:
>
> > I read it in one of the many Herbal books I've perused..... ;-)
> >
> > I've found if I eat enough it it, it has a calming effect but that might
> > be from the endorphins released from the sheer bliss of the flavor. <G>
>
> so is it safe to say that dried herbs are more poignant than fresh?

You mean pungent? I think the answer is "yes." Because more of the
sap and oil is in there, or maybe the water content accounts for it. It
certainly should be the other way around, as drying would concentrate
the flavors, but when I grew fresh herbs I thought they were stronger.

"Goomba38" > wrote in message
. ..
> mob-barley wrote:
>> what do some of you use to garnish with
>>
>> im sure everyone knows this, a sprig of parsley eaten after a meal
>> acts
>> like a breath mint. it's not just for looks.
>>
>> however! i would never put parsley on the same plate with lamb chops
>> it's just tacky, I would never serve mint jelly with lamb chops! it's
>> tacky
>
> I think Paprika as a garnish is tacky. Diff'strokes I guess?

I'd think it depends on what. Let's say, deviled eggs?

OmManiPadmeOmelet > wrote in newsmpomelet-
:

> In article . 170>,
> Amarantha > wrote:
>
> fresh Basil:
>
>> > It's also supposed to have a mild tranquilizing effect...
>>
>>
>> Wow, I hadn't heard that. I shall have to see if I get drowsy the next
>> time I have it :P
>>
>> K
>
> I read it in one of the many Herbal books I've perused..... ;-)
>
> I've found if I eat enough it it, it has a calming effect but that might
> be from the endorphins released from the sheer bliss of the flavor. <G>


I have always thought that the buds of really fresh basil smelt reminiscent
of mull (um, or so I've heard ), so maybe they're related in some way.

K

mob-barley wrote:
> however! i would never put parsley on the same plate with lamb chops
> it's just tacky, I would never serve mint jelly with lamb chops! it's
> tacky

Not very bright, are you??

In article . 170>,
Amarantha > wrote:

> OmManiPadmeOmelet > wrote in newsmpomelet-
> :
>
> > In article . 170>,
> > Amarantha > wrote:
> >
> > fresh Basil:
> >
> >> > It's also supposed to have a mild tranquilizing effect...
> >>
> >>
> >> Wow, I hadn't heard that. I shall have to see if I get drowsy the next
> >> time I have it :P
> >>
> >> K
> >
> > I read it in one of the many Herbal books I've perused..... ;-)
> >
> > I've found if I eat enough it it, it has a calming effect but that might
> > be from the endorphins released from the sheer bliss of the flavor. <G>
>
>
> I have always thought that the buds of really fresh basil smelt reminiscent
> of mull (um, or so I've heard ), so maybe they're related in some way.
>
> K

I don't know what "mull" is...

I s'pose I could google it:

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=Mull

Hm. ;-/ Maybe not......
--
Peace!
Om

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

OmManiPadmeOmelet > wrote in
news
> In article . 170>,
> Amarantha > wrote:
>
>>
>>
>> I have always thought that the buds of really fresh basil smelt
>> reminiscent of mull (um, or so I've heard ), so maybe they're
>> related in some way.
>>
>> K
>
> I don't know what "mull" is...
>
> I s'pose I could google it:
>
> http://www.google.com/search?hl=en&ie=ISO-8859-1&q=Mull
>
> Hm. ;-/ Maybe not......


Sorry: mull = marijuana.

K

In article 0>,
Amarantha > wrote:

> OmManiPadmeOmelet > wrote in
> news >
> > In article . 170>,
> > Amarantha > wrote:
> >
> >>
> >>
> >> I have always thought that the buds of really fresh basil smelt
> >> reminiscent of mull (um, or so I've heard ), so maybe they're
> >> related in some way.
> >>
> >> K
> >
> > I don't know what "mull" is...
> >
> > I s'pose I could google it:
> >
> > http://www.google.com/search?hl=en&ie=ISO-8859-1&q=Mull
> >
> > Hm. ;-/ Maybe not......
>
>
> Sorry: mull = marijuana.
>
> K

<grins> Ok...

afaik, Basil is in the Mint family.

Merry Jane is not. <lol>
--
Peace!
Om

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

mob-barley wrote:
> what do some of you use to garnish with

Depends on the dish but I use a lot of edible flowers. They are
especially nice on green salads (any) and on top of cheesecakes
(violas).
-L.

-L. wrote:

> Depends on the dish but I use a lot of edible flowers. They are
> especially nice on green salads (any) and on top of cheesecakes
> (violas).
> -L.

fancy fancy

.....
not befitting for a cuss like me
my family used to joke that I couldnt have a romantic dinner from
blowing out the candles while eating, something about.. nostrils
flaring, and breathing heavy while scarfing my dinner