Dan Abel wrote:
> In article >,
> "Steve B" > wrote:
>
>> sold only in little pine needle shaped leaves? Can you buy it powdered or
>> mashed? I looked, but didn't see it. I have an ulu with a cutting board
>> made for it that has a depression in it matching the ulu. It works, but a
>> lot goes flying.
>>
>> Is rosemary like bay leaf, intended to be cooked whole, then filtered out of
>> the final dish?
>>
>> And IF I do crunch some up, and put it in the pork roast marinade (which I
>> did tonight for tomorrow's meal), are the particles bitter, or do they
>> dominate the taste?
>>
>> Tips on rosemary and its uses appreciated. No jokes about the real
>> Rosemary, as I once dated her, and she was up for ANYTHING.
>
> I buy my rosemary from Penzeys:
>
> http://www.penzeys.com/cgi-bin/penze...srosemary.html
>
> I like to use the whole. The cracked is convenient when you don't want
> those big needles in the finished dish, although I am happy to eat them.
> Since the powdered doesn't keep that well, and I don't use it that
> often, I grind the needles, whole or cracked, in my mortar and pestle.
> They don't fly around if you are careful.
>
I have a rosemary bush in my yard and often when I'm BBQing I'll throw a
branch of the rosemary on the fire. Adds some good smells and taste.