Here's a good dip for crusty bread

I use dried spices except for the garlic.
>
> 1 tsp Crushed Red Pepper (pizza packets, if you must)
> 1 tsp Fresh Ground Pepper
> 1 tsp Mediterranean/Greek Oregano
> 1 tsp Rosemary
> 1 tsp Sweet Basil
> 1 tsp Chives
> 1 tsp Parsley (I didn't use this)
> 2 tsp Fresh Pressed Garlic
> 1 tsp Kosher Salt
> 1/2 cup GOOD Extra Virgin Olive Oil
>
> Mix it all up and heat in 1300W microwave 1 minute 40% power - just
> enough so the garlic starts sizzling.
>
> http://img14.imageshack.us/img14/829...fordipping.jpg
>
> Make it now, use it now and later. I made a double batch last night.
> It will keep covered in the fridge for a few weeks. Or make less and
> use it quicker if you're worried about botulism.
>
> -sw

On Apr 3, 4:21*pm, Sqwertz > wrote:
> On Sun, 3 Apr 2011 14:33:47 -0600, lkm wrote:
> > Here's a good dip for crusty bread
>
> Let me guess, you made a pizza, too?
>
> >http://img14.imageshack.us/img14/829...fordipping.jpg
>
> That looks a lot like the dip I posted a couple days ago, right down
> to the bread.
>
> This looks like somebody trying to make a ~*patches*~ out of me.
> You'll need to try harder than that.

Don't you agree that dried rosemary just doesn't work well in the
above?
>
> -sw

--Bryan

On Sun, 3 Apr 2011 14:29:19 -0700 (PDT), Bryan
> wrote:

> On Apr 3, 4:21*pm, Sqwertz > wrote:
> > On Sun, 3 Apr 2011 14:33:47 -0600, lkm wrote:
> > > Here's a good dip for crusty bread
> >
> > Let me guess, you made a pizza, too?
> >
> > >http://img14.imageshack.us/img14/829...fordipping.jpg
> >
> > That looks a lot like the dip I posted a couple days ago, right down
> > to the bread.
> >
> > This looks like somebody trying to make a ~*patches*~ out of me.
> > You'll need to try harder than that.
>
> Don't you agree that dried rosemary just doesn't work well in the
> above?
> >
> > -sw
>
Why use dried when fresh is outside your door? The recipe that lkm
copied was too fussy to look tasty.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Apr 3, 5:53*pm, sf > wrote:
> On Sun, 3 Apr 2011 14:29:19 -0700 (PDT), Bryan
>
>
>
>
>
>
>
>
>
> > wrote:
> > On Apr 3, 4:21*pm, Sqwertz > wrote:
> > > On Sun, 3 Apr 2011 14:33:47 -0600, lkm wrote:
> > > > Here's a good dip for crusty bread
>
> > > Let me guess, you made a pizza, too?
>
> > > >http://img14.imageshack.us/img14/829...fordipping.jpg
>
> > > That looks a lot like the dip I posted a couple days ago, right down
> > > to the bread.
>
> > > This looks like somebody trying to make a ~*patches*~ out of me.
> > > You'll need to try harder than that.
>
> > Don't you agree that dried rosemary just doesn't work well in the
> > above?
>
> > > -sw
>
> Why use dried when fresh is outside your door? *The recipe that lkm
> copied was too fussy to look tasty.
>
Right now I don't have fresh. The super cold temps killed it
I'd certainly leave out the chives, but that's just because I happen
to hate chives.

--Bryan

"Bryan" wrote

> Right now I don't have fresh. The super cold temps killed it
> I'd certainly leave out the chives, but that's just because I happen
> to hate chives.

The one i saw posted threw the entire kitchen at it. What I do is a simple
one. Olive oil, balsalmic and some parmesan

On Sun, 3 Apr 2011 16:03:13 -0700 (PDT), Bryan
> wrote:

> Right now I don't have fresh. The super cold temps killed it

Too bad. Good thing they root easily. Buy some fresh from the market
and root a couple of stems to plant when things warm up. Rootone is a
good thing. You can root your favorite fresh sage too!

> I'd certainly leave out the chives, but that's just because I happen
> to hate chives.

Like I said, it's too fussy for me - the flavor would be too murky.
Sounds like a lot of choices turned into a "dump it in if you've got
it" kind of recipe. That may work for some people, but not for me.
IMO, you need to decide if you want: garlic and rosemary, garlic and
oregano or basil, or garlic and peppers? The idea of chives on bread
leaves me cold; but garlic chives exist, so garlic and chives is
another option.

--

Today's mighty oak is just yesterday's nut that held its ground.

Sqwertz > wrote:

>Bread dipped in vinegar does nothing for me.

How then do you prefer to consume ultra-expensive balsamic vinegar?


Steve

On Sun, 3 Apr 2011 19:12:58 -0400, "cshenk" > wrote:

>"Bryan" wrote
>
>> Right now I don't have fresh. The super cold temps killed it
>> I'd certainly leave out the chives, but that's just because I happen
>> to hate chives.
>
>The one i saw posted threw the entire kitchen at it. What I do is a simple
>one. Olive oil, balsalmic and some parmesan

I leave out the parmesan. And sometimes either the balsamic or the
oil.

If I get the bread right- I leave 'em all out.

Jim

In article >,
Sqwertz > wrote:

> On Sun, 3 Apr 2011 14:33:47 -0600, lkm wrote:
>
> > Here's a good dip for crusty bread
>
> Let me guess, you made a pizza, too?
>
> > http://img14.imageshack.us/img14/829...fordipping.jpg
>
> That looks a lot like the dip I posted a couple days ago, right down
> to the bread.

That was *way* too pathetic to be a plagiarism attempt. It has your URL
and your initials at the bottom! First thing I did was look for
"FoodBanter" at the top.

--
Dan Abel
Petaluma, California USA

Sqwertz wrote:

> Bread dipped in vinegar does nothing for me. I did use vinegar once,
> but never again.
>
> -sw

My father often just poured olive oil in a shallow dish, added a lot of
fresh cracked pepper and salt and then used it to dip celery, fennel and
bread. A very unofficial southern Italian version of a bagna cauda, so
to speak. Delicious and simple.