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Old 25-12-2009, 04:06 AM posted to rec.food.cooking
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Default Why is rosemary .............

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.

Steve



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Old 25-12-2009, 04:30 AM posted to rec.food.cooking
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Default Why is rosemary .............

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.

--
Dan Abel
Petaluma, California USA

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Old 25-12-2009, 04:39 AM posted to rec.food.cooking
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Default Why is rosemary .............

In article ,
"Steve B" wrote:

Is rosemary like bay leaf, intended to be cooked whole, then filtered out of
the final dish?


No. I eat it in rosemary potatoes quite frequently. Rosemary has a
distinct piney but pleasant flavor. It's powerful, and a little goes a
long way. I usually rub dried rosemary between my hands before using it.
On the other hand, I wouldn't eat the sprig they serve as a garnish
occasionally.
And, my experience is limited. Garlic-rosemary potatoes is my main use
for it. But I love those.

leo
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Old 25-12-2009, 04:41 AM posted to rec.food.cooking
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Default Why is rosemary .............


"Steve B" wrote in message
...
sold only in little pine needle shaped leaves?


Fresh Market sells it ground.


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Old 25-12-2009, 09:50 PM posted to rec.food.cooking
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Default Why is rosemary .............

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.


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Old 26-12-2009, 12:20 AM posted to rec.food.cooking
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Default Why is rosemary .............

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.


If you dry out rosemary leaves they curl up and get nasty. They also
lose their essential oil in addition to their water unless you know
exactly how to dry them.

And so I get them by the twig off the plant on the patio and hang the
twig to dry. Then I mash the leaves just before use if I don't want the
leaves intact.

Is rosemary like bay leaf, intended to be cooked whole, then filtered out of
the final dish?


Nope. Rosemary leaves are delicious.

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?


The oil tends to flow into the rest of the food making the particles
relatively mild.

Tips on rosemary and its uses appreciated.


It rules in baked goods,stews.

If you live in southern California rosemary is planted on the sides of
the freeways. The stuff grows like kudzu and occasionally they feed it
wrecked cars as fertilizer. The stuff on the freeway side doesn't have
much aroma so I figure it isn't as tastey as the stuff that grows int he
yard. I don't know if that's because it is under watered or over
polluted or wrecked cars are crappy fertilizer. ;^)
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Old 26-12-2009, 01:16 AM posted to rec.food.cooking
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Default Why is rosemary .............



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.


It's sold in it's natural form LOL.

Just put them in a cloth bag, cook your dish and remove the bag.

Is rosemary like bay leaf, intended to be cooked whole, then filtered out of
the final dish?


Personal preference really. Powdered herbs and spices are obviously
subject to adulteration. Buying the whole needle rosemary (or whole
peppercorns, nutmeg etc) is better. We just go out to the back garden
and cut off a sprig of rosemary and strip the needles off that

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?


No need to break them up at all. They will release their flavour oils
into the marinade. Just brush them off prior to roasting. They will
dominate the taste only if too much was used.
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Old 26-12-2009, 05:43 PM posted to rec.food.cooking
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Default Why is rosemary .............


"Jim Davis" wrote in message
et...
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.


Have you ever used rosemary branches for the skewers for shish-kabobing
meat or seafood?
-g


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Old 26-12-2009, 06:09 PM posted to rec.food.cooking
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Default Why is rosemary .............

Ginny wrote:

Have you ever used rosemary branches for the skewers for shish-kabobing
meat or seafood?


They work very well for skewering chicken breasts. If you leave a bunch of
leaves at the end, it looks decorative on the plate, too.

Bob



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Old 26-12-2009, 06:32 PM posted to rec.food.cooking
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Default Why is rosemary .............

On Dec 25, 6:20*pm, Doug Freyburger wrote:
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.


If you dry out rosemary leaves they curl up and get nasty. *They also
lose their essential oil in addition to their water unless you know
exactly how to dry them.


Rosemary is so much better fresh. Of all the herbs I use, it's the
one I don't even bother with buying dried.


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Old 26-12-2009, 07:16 PM posted to rec.food.cooking
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Default Why is rosemary .............

On Fri, 25 Dec 2009 17:30:12 -0800, Mark Thorson
wrote:

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.


If you know what the plant looks like, you can probably
find some for free at a local park, library, school,
or supermarket parking lot. It's commonly used as a
hedge.


Around here, Mark. Steve B may live where cold and snow kills
rosemary in the winter.

--
I love cooking with wine.
Sometimes I even put it in the food.
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Old 26-12-2009, 07:29 PM posted to rec.food.cooking
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Default Why is rosemary .............

sf wrote:

If you know what the plant looks like, you can probably
find some for free at a local park, library, school,
or supermarket parking lot. It's commonly used as a
hedge.


Around here, Mark. Steve B may live where cold and snow kills
rosemary in the winter.



Apparently it can withstand temperatures down to +10F. While most of
our winter weather is above 10, it does occasionally drop down close to
0, and occasionally even colder. I guess that explains why I have to
plant it every year, but the plants are cheap enough and one is more
than enough for my purposes. I like it in lamb and pork and a little
rosemary is great on roasted potatoes.
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Old 26-12-2009, 07:41 PM posted to rec.food.cooking
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On Sat, 26 Dec 2009 11:16:47 -0800, sf wrote:

On Fri, 25 Dec 2009 17:30:12 -0800, Mark Thorson
wrote:

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.


If you know what the plant looks like, you can probably
find some for free at a local park, library, school,
or supermarket parking lot. It's commonly used as a
hedge.


Around here, Mark. Steve B may live where cold and snow kills
rosemary in the winter.


Mine is looking just fine after 8" of snow last week, some of which is
still on the ground and below freezing every night since the snow. I
have 2 good sized ones. One is 4' plus planted next to a fence and
the other is about 2 feet and in a planter. The taller one was about
6" and scrawny when I set it out 5 years ago. The other was in a 3"
pot I bought at the farmers market a year later. They are pretty
hearty.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
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Old 26-12-2009, 08:04 PM posted to rec.food.cooking
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Default Why is rosemary .............

On Sat, 26 Dec 2009 11:16:47 -0800, sf wrote:

On Fri, 25 Dec 2009 17:30:12 -0800, Mark Thorson
wrote:

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.


If you know what the plant looks like, you can probably
find some for free at a local park, library, school,
or supermarket parking lot. It's commonly used as a
hedge.


Around here, Mark. Steve B may live where cold and snow kills
rosemary in the winter.


Rosemary won't survive NY winters. But I despise the flavor rosemary
adds to food... may as well use spruce tree. Rosemary would work
better as Glade terlit deodorizer.


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Old 26-12-2009, 08:25 PM posted to rec.food.cooking
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Default Why is rosemary .............

On Sat, 26 Dec 2009 14:41:15 -0500, The Cook
wrote:

On Sat, 26 Dec 2009 11:16:47 -0800, sf wrote:

On Fri, 25 Dec 2009 17:30:12 -0800, Mark Thorson
wrote:

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.

If you know what the plant looks like, you can probably
find some for free at a local park, library, school,
or supermarket parking lot. It's commonly used as a
hedge.


Around here, Mark. Steve B may live where cold and snow kills
rosemary in the winter.


Mine is looking just fine after 8" of snow last week,


That snow means nothing to rosemary plants depending where you live
and what temperature are you talking... there was lots of snow in the
Caroliners last week. Rosemary will survive an occasional cold snap
but not a prolonged hard freeze. I've tried planting rosemary as an
ornamental shrub, but even on Lung Guyland it won't survive the
relatively mild winters. Here in the Catskills there are long spells
of temperatures below zero, almost always a few weeks of a steady
-20F. Anyway, if I wanted my food to taste like Pinesol I have
thousands of Norway spruce... one of the few plants deer won't eat and
they devour most any greenery. And I'll drink any rot gut booze but
not retsina, that's no different from rosemary. I don't cook with
mint either, when I want mint I brush my teeth... I don't like creme
de menthe either. Actually for the past few years I've been using
Tom's of Maine toothpaste, fennel flavor is excellent.




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