OT Vegimite redux - Page 7

> On 5/20/09 6:24 PM, in article gv200s$62m$1@news.eternal-september.org,
>>> On 5/20/09 9:31 AM, in article C6397E7F.14B97%egirl22@verizon.net,
>>> "ellice"
>>>>> On 5/19/09 9:37 PM, in article
>>>>> L9JQl.2410$5F2.2041@nwrddc01.gnilink.net,
>>>>>> Karen C in California wrote:
>>>>>>> Cheryl Isaak wrote:
>>>>>>>> Will do - I know my boy. His current thing is to add dry powdered
>>>>>>>> garlic to
>>>>>>>> everything... I can't let him cook because the last time the heart
>>>>>>>> burn
>>>>>>>> nearly killed me! There was nearly a cup of garlic for 4 chicken
>>>>>>>> breasts.
>>>>>>> That would be Frugal Gourmet's recipe. I think it was 40 cloves of
>>>>>>> garlic and one chicken.
>>>>>>> Or as it was known around our house "would you like a little chicken
>>>>>>> with your garlic?"
>>>>>> the 40 clove chicken is excellent...BUT you do not use it with the
>>>>>> nasty
>>>>>> boneless chicken breasts!!NOT EVER!
>>>>>> Cooked slowly with a whole chicken, or even cut in quarters,
>>>>>> aaaaaaaand
>>>>>> following the instructions,it is to die for.
>>>>>> I LOVE chicken, but really despise the nasty boneless breats. My
>>>>>> favorite piece, ( fortunately it is DH's too) is the thigh..with skin
>>>>>> and bone. I cam across a box in my freezer last week of coq au
>>>>>> vin...It
>>>>>> was better second time around that the first.
>>>>>> AND NO, I don't have a recipe, I just do it!
>>>>>> Gillian
>>>>> I find you can use the boneless breast - if you oil it, nestle it in
>>>>> the
>>>>> garlic and cover the pan with tin foil. It's not the flavor you get
>>>>> with
>>>>> a
>>>>> whole chicken with the skin and fat, but it is "acceptable".
>>>>> Cheryl
>>>> Agreeing - nothing quite like true roast chicken - especially when
>>>> you've
>>>> taken the time to slide some seasonings/butter under the skin. Yummy.
>>>> That
>>>> said, I use boneless breasts a lot - but they are generally marinated
>>>> and
>>>> then cooked somehow - sometimes grilled, oven pan-grilled, and in
>>>> curries -
>>>> which I do a lot. Sometimes I just do a marinade with some yogurt,
>>>> onion, a
>>>> little oil, and some kind of spice powder - or mustard. Doesn't take
>>>> long
>>>> with the boneless breasts. On the yuck side - I actually finally tried
>>>> ground chicken 93% lean. Thought it would be horrible - but... I mixed
>>>> it
>>>> with mustard, some chopped shallot, parsley, cilantro,
>>>> salt/pepper/garlic -
>>>> and importantly - dusted the patties with flour - pan grilled (minimal
>>>> oil).
>>>> They were great - made "patty melts" with them - and DH really liked
>>>> it.
>>>> Can you tell we're doing Weight Watchers?
>>>> I've also switched to using Panko for breading - the Japanese bread
>>>> crumbs.
>>>> They're fluffier - and do really well - more like if I took the time to
>>>> do
>>>> homemade breadcrumbs (which would mean having to wash the food
>>>> processor
>>>> bowl after). Just a suggestion - I did some fish, and some chicken
>>>> breasts
>>>> - mixing ground nuts with Panko, a really fast egg wash dip, then
>>>> gentle
>>>> coating with the mix (whatever seasonings in the mix), and pan fried in
>>>> some
>>>> olive oil w/ garlic cloves. Pretty good - not deep fried - the DS
>>>> might
>>>> like that - get him away from the garlic powder plunge.
>>>> Ellice
>>> Oh - he's making his own breadcrumbs...with the cup of garlic powder....
>>> C
>> Do you think he's testing himself? Or just being macho??? It's got to
>> taste pretty awful and very bitter.
>> Lucille
> I think his previous openness to "flavor" is returning and he is playing
> with it. If there had been any left after his first round of garlic bread,
> he's have used the frozen paste.
> Since I need to hit the grocery store anyway today, I'll get some frozen
> herbs and the garlic and ginger in jars.
> C

>

> On 5/20/09 6:24 PM, in article gv200s$62m$1@news.eternal-september.org,
>
>>> On 5/20/09 9:31 AM, in article C6397E7F.14B97%egirl22@verizon.net,
>>> "ellice"
>>>>> On 5/19/09 9:37 PM, in article L9JQl.2410$5F2.2041@nwrddc01.gnilink.net,
>>>>>> Karen C in California wrote:
>>>>>>> Cheryl Isaak wrote:
>>>>>>>> Will do - I know my boy. His current thing is to add dry powdered
>>>>>>>> garlic to
>>>>>>>> everything... I can't let him cook because the last time the heart
>>>>>>>> burn
>>>>>>>> nearly killed me! There was nearly a cup of garlic for 4 chicken
>>>>>>>> breasts.
>>>>>>> That would be Frugal Gourmet's recipe. I think it was 40 cloves of
>>>>>>> garlic and one chicken.
>>>>>>> Or as it was known around our house "would you like a little chicken
>>>>>>> with your garlic?"
>>>>>> the 40 clove chicken is excellent...BUT you do not use it with the
>>>>>> nasty
>>>>>> boneless chicken breasts!!NOT EVER!
>>>>>> Cooked slowly with a whole chicken, or even cut in quarters, aaaaaaaand
>>>>>> following the instructions,it is to die for.
>>>>>> I LOVE chicken, but really despise the nasty boneless breats. My
>>>>>> favorite piece, ( fortunately it is DH's too) is the thigh..with skin
>>>>>> and bone. I cam across a box in my freezer last week of coq au vin...It
>>>>>> was better second time around that the first.
>>>>>> AND NO, I don't have a recipe, I just do it!
>>>>>> Gillian
>>>>> I find you can use the boneless breast - if you oil it, nestle it in the
>>>>> garlic and cover the pan with tin foil. It's not the flavor you get with
>>>>> a
>>>>> whole chicken with the skin and fat, but it is "acceptable".
>>>>> Cheryl
>>>> Agreeing - nothing quite like true roast chicken - especially when you've
>>>> taken the time to slide some seasonings/butter under the skin. Yummy.
>>>> That
>>>> said, I use boneless breasts a lot - but they are generally marinated
>>>> and
>>>> then cooked somehow - sometimes grilled, oven pan-grilled, and in
>>>> curries -
>>>> which I do a lot. Sometimes I just do a marinade with some yogurt,
>>>> onion, a
>>>> little oil, and some kind of spice powder - or mustard. Doesn't take
>>>> long
>>>> with the boneless breasts. On the yuck side - I actually finally tried
>>>> ground chicken 93% lean. Thought it would be horrible - but... I mixed
>>>> it
>>>> with mustard, some chopped shallot, parsley, cilantro,
>>>> salt/pepper/garlic -
>>>> and importantly - dusted the patties with flour - pan grilled (minimal
>>>> oil).
>>>> They were great - made "patty melts" with them - and DH really liked it.
>>>> Can you tell we're doing Weight Watchers?
>>>> I've also switched to using Panko for breading - the Japanese bread
>>>> crumbs.
>>>> They're fluffier - and do really well - more like if I took the time to
>>>> do
>>>> homemade breadcrumbs (which would mean having to wash the food processor
>>>> bowl after). Just a suggestion - I did some fish, and some chicken
>>>> breasts
>>>> - mixing ground nuts with Panko, a really fast egg wash dip, then gentle
>>>> coating with the mix (whatever seasonings in the mix), and pan fried in
>>>> some
>>>> olive oil w/ garlic cloves. Pretty good - not deep fried - the DS might
>>>> like that - get him away from the garlic powder plunge.
>>>> Ellice
>>> Oh - he's making his own breadcrumbs...with the cup of garlic powder....
>>> C
>> Do you think he's testing himself? Or just being macho??? It's got to
>> taste pretty awful and very bitter.
>> Lucille
>
>
> I think his previous openness to "flavor" is returning and he is playing
> with it. If there had been any left after his first round of garlic bread,
> he's have used the frozen paste.
>
> Since I need to hit the grocery store anyway today, I'll get some frozen
> herbs and the garlic and ginger in jars.
>
> C
>

> Cheryl Isaak wrote:
>> On 5/20/09 6:24 PM, in article gv200s$62m$1@news.eternal-september.org,
>>
>>>> On 5/20/09 9:31 AM, in article C6397E7F.14B97%egirl22@verizon.net,
>>>> "ellice"
>>>>
>>>>>
>>>>>> On 5/19/09 9:37 PM, in article L9JQl.2410$5F2.2041@nwrddc01.gnilink.net,
>>>>>>
>>>>>>> Karen C in California wrote:
>>>>>>>> Cheryl Isaak wrote:
>>>>>>>>
>>>>>>>>> Will do - I know my boy. His current thing is to add dry powdered
>>>>>>>>> garlic to
>>>>>>>>> everything... I can't let him cook because the last time the heart
>>>>>>>>> burn
>>>>>>>>> nearly killed me! There was nearly a cup of garlic for 4 chicken
>>>>>>>>> breasts.
>>>>>>>>>
>>>>>>>>>
>>>>>>>> That would be Frugal Gourmet's recipe. I think it was 40 cloves of
>>>>>>>> garlic and one chicken.
>>>>>>>>
>>>>>>>> Or as it was known around our house "would you like a little chicken
>>>>>>>> with your garlic?"
>>>>>>>>
>>>>>>>>
>>>>>>> the 40 clove chicken is excellent...BUT you do not use it with the
>>>>>>> nasty
>>>>>>> boneless chicken breasts!!NOT EVER!
>>>>>>>
>>>>>>> Cooked slowly with a whole chicken, or even cut in quarters, aaaaaaaand
>>>>>>> following the instructions,it is to die for.
>>>>>>>
>>>>>>> I LOVE chicken, but really despise the nasty boneless breats. My
>>>>>>> favorite piece, ( fortunately it is DH's too) is the thigh..with skin
>>>>>>> and bone. I cam across a box in my freezer last week of coq au vin...It
>>>>>>> was better second time around that the first.
>>>>>>>
>>>>>>> AND NO, I don't have a recipe, I just do it!
>>>>>>>
>>>>>>> Gillian
>>>>>>
>>>>>> I find you can use the boneless breast - if you oil it, nestle it in the
>>>>>> garlic and cover the pan with tin foil. It's not the flavor you get with
>>>>>> a
>>>>>> whole chicken with the skin and fat, but it is "acceptable".
>>>>>>
>>>>>> Cheryl
>>>>>>
>>>>> Agreeing - nothing quite like true roast chicken - especially when you've
>>>>> taken the time to slide some seasonings/butter under the skin. Yummy.
>>>>> That
>>>>> said, I use boneless breasts a lot - but they are generally marinated
>>>>> and
>>>>> then cooked somehow - sometimes grilled, oven pan-grilled, and in
>>>>> curries -
>>>>> which I do a lot. Sometimes I just do a marinade with some yogurt,
>>>>> onion, a
>>>>> little oil, and some kind of spice powder - or mustard. Doesn't take
>>>>> long
>>>>> with the boneless breasts. On the yuck side - I actually finally tried
>>>>> ground chicken 93% lean. Thought it would be horrible - but... I mixed
>>>>> it
>>>>> with mustard, some chopped shallot, parsley, cilantro,
>>>>> salt/pepper/garlic -
>>>>> and importantly - dusted the patties with flour - pan grilled (minimal
>>>>> oil).
>>>>> They were great - made "patty melts" with them - and DH really liked it.
>>>>> Can you tell we're doing Weight Watchers?
>>>>>
>>>>> I've also switched to using Panko for breading - the Japanese bread
>>>>> crumbs.
>>>>> They're fluffier - and do really well - more like if I took the time to
>>>>> do
>>>>> homemade breadcrumbs (which would mean having to wash the food processor
>>>>> bowl after). Just a suggestion - I did some fish, and some chicken
>>>>> breasts
>>>>> - mixing ground nuts with Panko, a really fast egg wash dip, then gentle
>>>>> coating with the mix (whatever seasonings in the mix), and pan fried in
>>>>> some
>>>>> olive oil w/ garlic cloves. Pretty good - not deep fried - the DS might
>>>>> like that - get him away from the garlic powder plunge.
>>>>>
>>>>> Ellice
>>>>>
>>>>
>>>> Oh - he's making his own breadcrumbs...with the cup of garlic powder....
>>>>
>>>> C
>>>>
>>> Do you think he's testing himself? Or just being macho??? It's got to
>>> taste pretty awful and very bitter.
>>>
>>> Lucille
>>>
>>
>>
>> I think his previous openness to "flavor" is returning and he is playing
>> with it. If there had been any left after his first round of garlic bread,
>> he's have used the frozen paste.
>>
>> Since I need to hit the grocery store anyway today, I'll get some frozen
>> herbs and the garlic and ginger in jars.
>>
>> C
>>
>
> Not to long ago my grocery store had a whole bunch of fresh ginger on
> the reduced table. I often freeze fresh ginger to grate into stirfrys,
> etc. This time, I peeled the ginger, cut out the soft spots and then
> pureed the rest. Mixed it with rice vinegar, and made my own bottled
> ginger. It will keep for months in the back of the frig.
>
> I usually have the jars of chopped garlic and picked ginger on hand. You
> can also sometimes find herbs in squeeze tubes. Right now I have lemon
> grass in a squeeze tube - great for Thai food. I like to make ceasar
> salad, but it's a waste to open a whole tin of anchovies to use just
> one. So the tubes of anchovy paste work well for that as well. - Also
> works for pizza since the DH likes anchovies on his pizza.
>
> MargW
>

> On 5/21/09 8:29 AM, in article 4a154910$1@news.bnb-lp.com, "MargW"
>
>> Cheryl Isaak wrote:
>>> On 5/20/09 6:24 PM, in article gv200s$62m$1@news.eternal-september.org,
>>>>> On 5/20/09 9:31 AM, in article C6397E7F.14B97%egirl22@verizon.net,
>>>>> "ellice"
>>>>>>> On 5/19/09 9:37 PM, in article L9JQl.2410$5F2.2041@nwrddc01.gnilink.net,
>>>>>>>> Karen C in California wrote:
>>>>>>>>> Cheryl Isaak wrote:
>>>>>>>>>> Will do - I know my boy. His current thing is to add dry powdered
>>>>>>>>>> garlic to
>>>>>>>>>> everything... I can't let him cook because the last time the heart
>>>>>>>>>> burn
>>>>>>>>>> nearly killed me! There was nearly a cup of garlic for 4 chicken
>>>>>>>>>> breasts.
>>>>>>>>> That would be Frugal Gourmet's recipe. I think it was 40 cloves of
>>>>>>>>> garlic and one chicken.
>>>>>>>>> Or as it was known around our house "would you like a little chicken
>>>>>>>>> with your garlic?"
>>>>>>>> the 40 clove chicken is excellent...BUT you do not use it with the
>>>>>>>> nasty
>>>>>>>> boneless chicken breasts!!NOT EVER!
>>>>>>>> Cooked slowly with a whole chicken, or even cut in quarters, aaaaaaaand
>>>>>>>> following the instructions,it is to die for.
>>>>>>>> I LOVE chicken, but really despise the nasty boneless breats. My
>>>>>>>> favorite piece, ( fortunately it is DH's too) is the thigh..with skin
>>>>>>>> and bone. I cam across a box in my freezer last week of coq au vin...It
>>>>>>>> was better second time around that the first.
>>>>>>>> AND NO, I don't have a recipe, I just do it!
>>>>>>>> Gillian
>>>>>>> I find you can use the boneless breast - if you oil it, nestle it in the
>>>>>>> garlic and cover the pan with tin foil. It's not the flavor you get with
>>>>>>> a
>>>>>>> whole chicken with the skin and fat, but it is "acceptable".
>>>>>>> Cheryl
>>>>>> Agreeing - nothing quite like true roast chicken - especially when you've
>>>>>> taken the time to slide some seasonings/butter under the skin. Yummy.
>>>>>> That
>>>>>> said, I use boneless breasts a lot - but they are generally marinated
>>>>>> and
>>>>>> then cooked somehow - sometimes grilled, oven pan-grilled, and in
>>>>>> curries -
>>>>>> which I do a lot. Sometimes I just do a marinade with some yogurt,
>>>>>> onion, a
>>>>>> little oil, and some kind of spice powder - or mustard. Doesn't take
>>>>>> long
>>>>>> with the boneless breasts. On the yuck side - I actually finally tried
>>>>>> ground chicken 93% lean. Thought it would be horrible - but... I mixed
>>>>>> it
>>>>>> with mustard, some chopped shallot, parsley, cilantro,
>>>>>> salt/pepper/garlic -
>>>>>> and importantly - dusted the patties with flour - pan grilled (minimal
>>>>>> oil).
>>>>>> They were great - made "patty melts" with them - and DH really liked it.
>>>>>> Can you tell we're doing Weight Watchers?
>>>>>> I've also switched to using Panko for breading - the Japanese bread
>>>>>> crumbs.
>>>>>> They're fluffier - and do really well - more like if I took the time to
>>>>>> do
>>>>>> homemade breadcrumbs (which would mean having to wash the food processor
>>>>>> bowl after). Just a suggestion - I did some fish, and some chicken
>>>>>> breasts
>>>>>> - mixing ground nuts with Panko, a really fast egg wash dip, then gentle
>>>>>> coating with the mix (whatever seasonings in the mix), and pan fried in
>>>>>> some
>>>>>> olive oil w/ garlic cloves. Pretty good - not deep fried - the DS might
>>>>>> like that - get him away from the garlic powder plunge.
>>>>>> Ellice
>>>>> Oh - he's making his own breadcrumbs...with the cup of garlic powder....
>>>>> C
>>>> Do you think he's testing himself? Or just being macho??? It's got to
>>>> taste pretty awful and very bitter.
>>>> Lucille
>>> I think his previous openness to "flavor" is returning and he is playing
>>> with it. If there had been any left after his first round of garlic bread,
>>> he's have used the frozen paste.
>>> Since I need to hit the grocery store anyway today, I'll get some frozen
>>> herbs and the garlic and ginger in jars.
>>> C
>> Not to long ago my grocery store had a whole bunch of fresh ginger on
>> the reduced table. I often freeze fresh ginger to grate into stirfrys,
>> etc. This time, I peeled the ginger, cut out the soft spots and then
>> pureed the rest. Mixed it with rice vinegar, and made my own bottled
>> ginger. It will keep for months in the back of the frig.
>> I usually have the jars of chopped garlic and picked ginger on hand. You
>> can also sometimes find herbs in squeeze tubes. Right now I have lemon
>> grass in a squeeze tube - great for Thai food. I like to make ceasar
>> salad, but it's a waste to open a whole tin of anchovies to use just
>> one. So the tubes of anchovy paste work well for that as well. - Also
>> works for pizza since the DH likes anchovies on his pizza.
>> MargW
>
>
> I wish I could find a way to have the flavor and savor of cilantro outside
> of the fresh stuff...
>
> But I'm getting some of the lemon grass today
>
>
> C
>

> Cheryl Isaak wrote:
>> On 5/21/09 8:29 AM, in article 4a154910$1@news.bnb-lp.com, "MargW"
>>
>>> Cheryl Isaak wrote:
>>>> On 5/20/09 6:24 PM, in article gv200s$62m$1@news.eternal-september.org,
>>>>
>>>>>> On 5/20/09 9:31 AM, in article C6397E7F.14B97%egirl22@verizon.net,
>>>>>> "ellice"
>>>>>>
>>>>>>>
>>>>>>>> On 5/19/09 9:37 PM, in article
>>>>>>>> L9JQl.2410$5F2.2041@nwrddc01.gnilink.net,
>>>>>>>>
>>>>>>>>> Karen C in California wrote:
>>>>>>>>>> Cheryl Isaak wrote:
>>>>>>>>>>
>>>>>>>>>>> Will do - I know my boy. His current thing is to add dry powdered
>>>>>>>>>>> garlic to
>>>>>>>>>>> everything... I can't let him cook because the last time the heart
>>>>>>>>>>> burn
>>>>>>>>>>> nearly killed me! There was nearly a cup of garlic for 4 chicken
>>>>>>>>>>> breasts.
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>> That would be Frugal Gourmet's recipe. I think it was 40 cloves of
>>>>>>>>>> garlic and one chicken.
>>>>>>>>>>
>>>>>>>>>> Or as it was known around our house "would you like a little chicken
>>>>>>>>>> with your garlic?"
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>> the 40 clove chicken is excellent...BUT you do not use it with the
>>>>>>>>> nasty
>>>>>>>>> boneless chicken breasts!!NOT EVER!
>>>>>>>>>
>>>>>>>>> Cooked slowly with a whole chicken, or even cut in quarters,
>>>>>>>>> aaaaaaaand
>>>>>>>>> following the instructions,it is to die for.
>>>>>>>>>
>>>>>>>>> I LOVE chicken, but really despise the nasty boneless breats. My
>>>>>>>>> favorite piece, ( fortunately it is DH's too) is the thigh..with skin
>>>>>>>>> and bone. I cam across a box in my freezer last week of coq au
>>>>>>>>> vin...It
>>>>>>>>> was better second time around that the first.
>>>>>>>>>
>>>>>>>>> AND NO, I don't have a recipe, I just do it!
>>>>>>>>>
>>>>>>>>> Gillian
>>>>>>>> I find you can use the boneless breast - if you oil it, nestle it in
>>>>>>>> the
>>>>>>>> garlic and cover the pan with tin foil. It's not the flavor you get
>>>>>>>> with
>>>>>>>> a
>>>>>>>> whole chicken with the skin and fat, but it is "acceptable".
>>>>>>>>
>>>>>>>> Cheryl
>>>>>>>>
>>>>>>> Agreeing - nothing quite like true roast chicken - especially when
>>>>>>> you've
>>>>>>> taken the time to slide some seasonings/butter under the skin. Yummy.
>>>>>>> That
>>>>>>> said, I use boneless breasts a lot - but they are generally marinated
>>>>>>> and
>>>>>>> then cooked somehow - sometimes grilled, oven pan-grilled, and in
>>>>>>> curries -
>>>>>>> which I do a lot. Sometimes I just do a marinade with some yogurt,
>>>>>>> onion, a
>>>>>>> little oil, and some kind of spice powder - or mustard. Doesn't take
>>>>>>> long
>>>>>>> with the boneless breasts. On the yuck side - I actually finally tried
>>>>>>> ground chicken 93% lean. Thought it would be horrible - but... I mixed
>>>>>>> it
>>>>>>> with mustard, some chopped shallot, parsley, cilantro,
>>>>>>> salt/pepper/garlic -
>>>>>>> and importantly - dusted the patties with flour - pan grilled (minimal
>>>>>>> oil).
>>>>>>> They were great - made "patty melts" with them - and DH really liked
>>>>>>> it.
>>>>>>> Can you tell we're doing Weight Watchers?
>>>>>>>
>>>>>>> I've also switched to using Panko for breading - the Japanese bread
>>>>>>> crumbs.
>>>>>>> They're fluffier - and do really well - more like if I took the time to
>>>>>>> do
>>>>>>> homemade breadcrumbs (which would mean having to wash the food processor
>>>>>>> bowl after). Just a suggestion - I did some fish, and some chicken
>>>>>>> breasts
>>>>>>> - mixing ground nuts with Panko, a really fast egg wash dip, then gentle
>>>>>>> coating with the mix (whatever seasonings in the mix), and pan fried in
>>>>>>> some
>>>>>>> olive oil w/ garlic cloves. Pretty good - not deep fried - the DS might
>>>>>>> like that - get him away from the garlic powder plunge.
>>>>>>>
>>>>>>> Ellice
>>>>>>>
>>>>>> Oh - he's making his own breadcrumbs...with the cup of garlic powder....
>>>>>>
>>>>>> C
>>>>>>
>>>>> Do you think he's testing himself? Or just being macho??? It's got to
>>>>> taste pretty awful and very bitter.
>>>>>
>>>>> Lucille
>>>>>
>>>>
>>>> I think his previous openness to "flavor" is returning and he is playing
>>>> with it. If there had been any left after his first round of garlic bread,
>>>> he's have used the frozen paste.
>>>>
>>>> Since I need to hit the grocery store anyway today, I'll get some frozen
>>>> herbs and the garlic and ginger in jars.
>>>>
>>>> C
>>>>
>>> Not to long ago my grocery store had a whole bunch of fresh ginger on
>>> the reduced table. I often freeze fresh ginger to grate into stirfrys,
>>> etc. This time, I peeled the ginger, cut out the soft spots and then
>>> pureed the rest. Mixed it with rice vinegar, and made my own bottled
>>> ginger. It will keep for months in the back of the frig.
>>>
>>> I usually have the jars of chopped garlic and picked ginger on hand. You
>>> can also sometimes find herbs in squeeze tubes. Right now I have lemon
>>> grass in a squeeze tube - great for Thai food. I like to make ceasar
>>> salad, but it's a waste to open a whole tin of anchovies to use just
>>> one. So the tubes of anchovy paste work well for that as well. - Also
>>> works for pizza since the DH likes anchovies on his pizza.
>>>
>>> MargW
>>>
>>
>>
>> I wish I could find a way to have the flavor and savor of cilantro outside
>> of the fresh stuff...
>>
>> But I'm getting some of the lemon grass today
>>
>>
>> C
>>
>
>
> Check if your grocery store has the herbs in a tube. They are usually
> in the veggie area near the fresh herbs. The ones I can recall seeing
> are cilantro, basil, chili pepper, lemon grass, ginger, and garlic.
> They need to be kept refrigerated but are dynamite for giving a quick
> flavour boost. The brand is Gourmet Garden
>
> Their website is www.gourmetgarden.com
>
> MargW