http://www.recfoodcooking.com/

OK. Let's see shall we?



BTW, I've decided to 'economize' on subject line lengths. In future the
subject line format of my survey posts will be changed from:

(200X-XX-XX) New survey on the RFC site: survey title

to

(200X-XX-XX) NS-RFC: survey title

Apologies in advance to anybody who gives a damn and/or or hates acronyms
and/or abbreviations ;-)

And while I'm at it, may I again extend my thanks to those r.f.c-ers who
have been sending in their survey suggestions via email (or giving me
ideas for surveys right here on r.f.c.) Much appreciated.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

I win!! I win!!! Wizard hat, please. :-)

Scooter

RATS!

Andy
Voter #2

"ChattyCathy" wrote in message
...
http://www.recfoodcooking.com/

snip

Cheers
Chatty Cathy

Egg tastes better when it's not on your face...


The "old French" rule of thumb is, "if you can isolate the flavor of a
single herb or spice you've used too much".

I agree with that theory. However in today's cuisine the concept of "if a
little is good a lot is better" seems to prevail. Yes I like rosemary but
not so much that it overpowers the meat.

I would respectfully suggest the next time you go to a decent steak house
you order the steak WITHOUT SEASONING. You'll be surprised, pleasantly the
flavor of the meat actually comes through.

Dimitri

On Thu, 08 May 2008 08:58:53 -0700, Dimitri wrote:



The "old French" rule of thumb is, "if you can isolate the flavor of a
single herb or spice you've used too much".

I agree with that theory. However in today's cuisine the concept of "if a
little is good a lot is better" seems to prevail. Yes I like rosemary but
not so much that it overpowers the meat.

I would respectfully suggest the next time you go to a decent steak house
you order the steak WITHOUT SEASONING. You'll be surprised, pleasantly the
flavor of the meat actually comes through.

You don't have to respectfully request anything here. When we cook
fillet (tenderloin) steak at home, the only thing DH puts on it is olive
oil. Delicious.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On May 8, 7:40*am, ChattyCathy wrote:
http://www.recfoodcooking.com/

OK. Let's see shall we?

BTW, I've decided to 'economize' on subject line lengths. In future the
subject line format of my survey posts will be changed from:

(200X-XX-XX) New survey on the RFC site: survey title

to

(200X-XX-XX) NS-RFC: survey title

Apologies in advance to anybody who gives a damn and/or or hates acronyms
and/or abbreviations ;-)

And while I'm at it, may I again extend my thanks to those r.f.c-ers who
have been sending in their survey suggestions via email (or giving me
ideas for surveys right here on r.f.c.) Much appreciated.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

So, is it good? The only meat I have ever had rosemary with was
chicken...

merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb

Ophelia said...

merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


I've not tried pork with rosemary. I lean towards chipotle pepper/brown sugar
for that, with applesauce.

I like the lamp chops with rosemary!

Andy

Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


Also with certain species of fish.

On May 8, 11:29*am, George Shirley wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb

Also with certain species of fish.

Really? I would think it would be overpowering with fish.

Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


I have a huge rosemary plant in the garden (not as big as the mint). I
have rib eyes from Sam's Club in the freezer. All I need is cooking
instructions for rib eye steak and rosemary.

Do you crush it and rub it onto the steaks before cooking?
Do you put it over the heat on the grill so it smokes?

I'd appreciate some advice.

TIA

Texas Janet

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


I have a huge rosemary plant in the garden (not as big as the
mint). I have rib eyes from Sam's Club in the freezer. All I need is
cooking instructions for rib eye steak and rosemary.

Do you crush it and rub it onto the steaks before cooking?
Do you put it over the heat on the grill so it smokes?

I'd appreciate some advice.

TIA

Texas Janet

http://www.youtube.com/watch?v=_VjmHaCJUSA

It inspired the survey

Jill

Andy wrote:
Ophelia said...

merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


I've not tried pork with rosemary. I lean towards chipotle
pepper/brown sugar for that, with applesauce.

Give it a wee try

I like the lamp chops with rosemary!

Oh yes

George Shirley wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


Also with certain species of fish.

I have never tried that. Please can you give more detail?

Janet Wilder wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


I have a huge rosemary plant in the garden (not as big as the mint).
I have rib eyes from Sam's Club in the freezer. All I need is cooking
instructions for rib eye steak and rosemary.

Do you crush it and rub it onto the steaks before cooking?
Do you put it over the heat on the grill so it smokes?

I'd appreciate some advice.

I haven't used it with beef. With pork, I 'embroider' the joint with
rosemary branches. Lamb, I make wee slits and poke tiny sprigs of rosemary
and slivers of garlic into the holes