On 05/06/2011 12:02 AM, Giusi wrote:
> "Polly > ha scritto nel messaggio
> ...
>> Where do I begin? I'm thinking I'll give cooking with fresh herbs a try.
>> Finally, there are some available at our little market but I seriously
>> doubt that they are fresh. The price wouldn't put me in the poor house to
>> just try some.
>> I think a lot depends on what I usually cook. Pretty much boring to
>> you all. Spaghetti, pizza, red beans and rice, gumbo, pot roast, fried
>> chicken (not really fried anymore), speckled butter beans with purple hull
>> peas.
>> Which fresh herb to try first? and what sort of general ratio do I use
>> between recipes calling for dried and actually having a fresh one? Polly
>
> If this really is all new to you, then start with the simplest presentation
> of one herb. Pasta with oil and basil, pasta with butter and oregano, pasta
> or rice with thyme in place of the basil. It's hard to be good at using
> something until your tongue learns what it does.
>
>

I just want to second this perfect advice.

Serene

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