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On Wed, Nov 26, 2003 at 09:14:16PM +0000, Marna Gilligan wrote: > On Wed, 26 Nov 2003, Kate L Pugh wrote: > > What I've been doing more of, though, is mixing shakers and grinders with > my own combinations of things. Current favourite is home-dried garlic, > dried rosemary, and sea-salt. I have also, right now, powdered garlic aand > white pepper and a smidge of chilli and some other bits for dipping tofu > into pre frying, and ground coriander with some cumin and some ginger and > some other bits for generic adding to veg, and various other herbish > combinations. It makes things easier for me if I'm cooking in a hurry (but > has the side effect of confusting other people because the labels fall off > too easily. This does sound like a good idea... > Frozen ones? I've tried the fresh ones and found that they taste ok > (better than the bog-standard dried ones, at any rate) but that they tinge > everything green. And green mashed tatos or mushroom soup is just *odd*. I use the little pots (the ones preserved in vinegar) for basil & coriander, & it's definitely better than dried. Haven't really noticed the green tinge, but then the sort of things I usually cook I wouldn't really. > But the garlic and the ginger and the lemongrass - eugh! I think they work > for leafs but nought else. I like the squeezy garlic for hummous. Fresh garlic has a very raw taste in hummous, I find, unless you leave it overnight. Squeezy garlic is also useful as a standby, being better than no garlic. JulietThere's stuff above here
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