On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
> wrote:

> On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
> >
> > I don't either. I have tried it when recipes called for it but to me, the
> > curly has much more flavor. I cook with it and use raw.
>
> It may have more flavor but most people think the flavor is not good.
>

IOW, they want a green color accompanied by no flavor.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 18 Sep 2014 15:50:39 -0600, Janet Bostwick
> wrote:

>On Thu, 18 Sep 2014 17:40:52 -0400, Dave Smith
> wrote:
>
>>On 2014-09-18 2:46 PM, Roy wrote:
>>
>>
>>>>
>>>> Has the price of parsley gone up where you are? I just bought some
>>>> curly
>>>>
>>>> and was shocked to see that it was $1.59. The cashier thought it
>>>> was a
>>>>
>>>> mistake and double checked the price. I don't buy it often but I
>>>> think I
>>>>
>>>> usually pay more like 59 to 79 cents for it. I just prefer the
>>>> fresh in
>>>>
>>>> pasta salad. Otherwise I would have not bought it at that price.
>>>
>>> What is so great about parsley? Never in my entire life have I
>>> witnessed anyone actually relishing it. I would rather eat pigweed
>>> than parsley...yuck, puke.
>>
>>
>>I like parsley. It is a herb that I always include in my herb garden,
>>and it is probably the herb that I buy the most of in the off season.
>>It provides good balance in dishes with a lot of garlic. It is a great
>>thing to add to soups, good with fish and a great garnish... which can
>>be eaten.
>>
>It's also good for your digestion. It also helps control bad breath
>(and the breath of your dog). It has a lot of iron. It is a very
>good herb.
>Janet US

One thing I do is mix parsley, half and half with basil when making
pesto, pretty darned good.
Or you can make parsley salad, one of my favorite things to make using
parsley


http://www.kokoscornerblog.com/mycor...ley-salad.html

koko

--

Food is our common ground, a universal experience
James Beard

On 9/18/2014 3:05 PM, Janet Bostwick wrote:
> On Thu, 18 Sep 2014 11:46:03 -0700 (PDT), Roy >
> wrote:
> snip
>>
>> What is so great about parsley? Never in my entire life have I witnessed anyone actually relishing it. I would rather eat pigweed than parsley...yuck, puke.
>
> I'm glad you mentioned your preferences. I will make note in case you
> are ever a guest at my table. I will have lovely pigweed just for you
>
> Janet US
>

Some leafy spurge might be dandy too!

:-)

"Mayo" > wrote in message ...
> On 9/18/2014 3:05 PM, Janet Bostwick wrote:
>> On Thu, 18 Sep 2014 11:46:03 -0700 (PDT), Roy >
>> wrote:
>> snip
>>>
>>> What is so great about parsley? Never in my entire life have I witnessed
>>> anyone actually relishing it. I would rather eat pigweed than
>>> parsley...yuck, puke.
>>
>> I'm glad you mentioned your preferences. I will make note in case you
>> are ever a guest at my table. I will have lovely pigweed just for you
>>
>> Janet US
>>
>
> Some leafy spurge might be dandy too!
>
> :-)

Henbane.

On 9/18/2014 5:52 PM, Pico Rico wrote:
> "Mayo" > wrote in message ...
>> On 9/18/2014 3:05 PM, Janet Bostwick wrote:
>>> On Thu, 18 Sep 2014 11:46:03 -0700 (PDT), Roy >
>>> wrote:
>>> snip
>>>>
>>>> What is so great about parsley? Never in my entire life have I witnessed
>>>> anyone actually relishing it. I would rather eat pigweed than
>>>> parsley...yuck, puke.
>>>
>>> I'm glad you mentioned your preferences. I will make note in case you
>>> are ever a guest at my table. I will have lovely pigweed just for you
>>>
>>> Janet US
>>>
>>
>> Some leafy spurge might be dandy too!
>>
>> :-)
>
> Henbane.
>
>
Lol!

On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
> wrote:

>On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
>>
>> I don't either. I have tried it when recipes called for it but to me, the
>> curly has much more flavor. I cook with it and use raw.
>
>It may have more flavor but most people think the flavor is not good.
>
>http://www.richardfisher.com
I have never heard anyone say the flavor was not good. What I have
always heard was that flat leaf had a stronger flavor. Interesting.
Janet US

"Janet Bostwick" > wrote in message
...
> On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
> > wrote:
>
>>On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
>>>
>>> I don't either. I have tried it when recipes called for it but to me,
>>> the
>>> curly has much more flavor. I cook with it and use raw.
>>
>>It may have more flavor but most people think the flavor is not good.
>>
>>http://www.richardfisher.com
> I have never heard anyone say the flavor was not good. What I have
> always heard was that flat leaf had a stronger flavor.


ditto

On 9/16/2014 10:52 PM, Pringles CheezUms wrote:

> Found a recipe for shrimp scampi we tried tonite. It was nice, but
> unsatisfying.
> What goes with shrimp scampi? And does it stand alone, or does it go
> over rice or noodles?
> I want to try it again, but would like a full meal rather than just a
> small-ish appetizer.
>

I like it with rice.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 9/18/2014 7:37 PM, Janet Bostwick wrote:
> On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
> > wrote:
>
>> On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
>>>
>>> I don't either. I have tried it when recipes called for it but to me, the
>>> curly has much more flavor. I cook with it and use raw.
>>
>> It may have more flavor but most people think the flavor is not good.
>>
>> http://www.richardfisher.com
> I have never heard anyone say the flavor was not good. What I have
> always heard was that flat leaf had a stronger flavor. Interesting.
> Janet US
>

I prefer the flat leaf parsley for cooking and the curly leaf for garnish

--
From somewhere very deep in the heart of Texas

"sf" > wrote in message
...
> On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
> > wrote:
>
>> On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
>> >
>> > I don't either. I have tried it when recipes called for it but to me,
>> > the
>> > curly has much more flavor. I cook with it and use raw.
>>
>> It may have more flavor but most people think the flavor is not good.
>>
>
> IOW, they want a green color accompanied by no flavor.

I think the flavor is wonderful!

"koko" > wrote in message
...
> On Thu, 18 Sep 2014 15:50:39 -0600, Janet Bostwick
> > wrote:
>
>>On Thu, 18 Sep 2014 17:40:52 -0400, Dave Smith
> wrote:
>>
>>>On 2014-09-18 2:46 PM, Roy wrote:
>>>
>>>
>>>>>
>>>>> Has the price of parsley gone up where you are? I just bought some
>>>>> curly
>>>>>
>>>>> and was shocked to see that it was $1.59. The cashier thought it
>>>>> was a
>>>>>
>>>>> mistake and double checked the price. I don't buy it often but I
>>>>> think I
>>>>>
>>>>> usually pay more like 59 to 79 cents for it. I just prefer the
>>>>> fresh in
>>>>>
>>>>> pasta salad. Otherwise I would have not bought it at that price.
>>>>
>>>> What is so great about parsley? Never in my entire life have I
>>>> witnessed anyone actually relishing it. I would rather eat pigweed
>>>> than parsley...yuck, puke.
>>>
>>>
>>>I like parsley. It is a herb that I always include in my herb garden,
>>>and it is probably the herb that I buy the most of in the off season.
>>>It provides good balance in dishes with a lot of garlic. It is a great
>>>thing to add to soups, good with fish and a great garnish... which can
>>>be eaten.
>>>
>>It's also good for your digestion. It also helps control bad breath
>>(and the breath of your dog). It has a lot of iron. It is a very
>>good herb.
>>Janet US
>
> One thing I do is mix parsley, half and half with basil when making
> pesto, pretty darned good.
> Or you can make parsley salad, one of my favorite things to make using
> parsley
>
>
> http://www.kokoscornerblog.com/mycor...ley-salad.html

Hmmm... I might try making a parsley salad but I would probably use white
beans, onion and tomatoes in it.

"Janet Bostwick" > wrote in message
...
> On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
> > wrote:
>
>>On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
>>>
>>> I don't either. I have tried it when recipes called for it but to me,
>>> the
>>> curly has much more flavor. I cook with it and use raw.
>>
>>It may have more flavor but most people think the flavor is not good.
>>
>>http://www.richardfisher.com
> I have never heard anyone say the flavor was not good. What I have
> always heard was that flat leaf had a stronger flavor. Interesting.
> Janet US

I have always heard that too but to me the flavor of the flat leaf is
weaker. Perhaps I love parsley so much because it was one of the few
seasonings that my mom ever used. I don't know. I put it in or on most
everything. Even on baked potatoes.

On Thu, 18 Sep 2014 17:49:31 -0700, "Pico Rico"
> wrote:

>
> "Janet Bostwick" > wrote in message
> ...
> > On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
> > > wrote:
> >
> >>On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
> >>>
> >>> I don't either. I have tried it when recipes called for it but to me,
> >>> the
> >>> curly has much more flavor. I cook with it and use raw.
> >>
> >>It may have more flavor but most people think the flavor is not good.
> >>
> >>http://www.richardfisher.com
> > I have never heard anyone say the flavor was not good. What I have
> > always heard was that flat leaf had a stronger flavor.
>
>
> ditto
>
Nope.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
wrote:

> I prefer the flat leaf parsley for cooking and the curly leaf for garnish

What dishes call for cooked parsley?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/18/2014 10:14 PM, sf wrote:
> On Thu, 18 Sep 2014 17:49:31 -0700, "Pico Rico"
> > wrote:
>
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>> On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
>>> > wrote:
>>>
>>>> On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
>>>>>
>>>>> I don't either. I have tried it when recipes called for it but to me,
>>>>> the
>>>>> curly has much more flavor. I cook with it and use raw.
>>>>
>>>> It may have more flavor but most people think the flavor is not good.
>>>>
>>>> http://www.richardfisher.com
>>> I have never heard anyone say the flavor was not good. What I have
>>> always heard was that flat leaf had a stronger flavor.
>>
>>
>> ditto
>>
> Nope.
>
>
Less acidic would be my best thought.

On Thu, 18 Sep 2014 22:16:10 -0600, Mayo > wrote:

> On 9/18/2014 10:14 PM, sf wrote:
> > On Thu, 18 Sep 2014 17:49:31 -0700, "Pico Rico"
> > > wrote:
> >
> >>
> >> "Janet Bostwick" > wrote in message
> >> ...
> >>> On Thu, 18 Sep 2014 11:07:38 -0700 (PDT), Helpful person
> >>> > wrote:
> >>>
> >>>> On Thursday, September 18, 2014 12:18:16 PM UTC-4, Julie Bove wrote:
> >>>>>
> >>>>> I don't either. I have tried it when recipes called for it but to me,
> >>>>> the
> >>>>> curly has much more flavor. I cook with it and use raw.
> >>>>
> >>>> It may have more flavor but most people think the flavor is not good.
> >>>>
> >>>> http://www.richardfisher.com
> >>> I have never heard anyone say the flavor was not good. What I have
> >>> always heard was that flat leaf had a stronger flavor.
> >>
> >>
> >> ditto
> >>
> > Nope.
> >
> >
> Less acidic would be my best thought.

Really? I think curly parsley verges on sweet.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thursday, September 18, 2014 3:21:28 PM UTC-6, Brooklyn1 wrote:
> Janet Bostwick wrote:
>
> >Roy-L Faggot wrote:
>
> >>
>
> >>What is so great about parsley? Never in my entire life have I witnessed anyone
>
> >actually relishing it. I would rather eat pigweed than parsley...yuck, puke.
>
> >
>
> >I'm glad you mentioned your preferences. I will make note in case you
>
> >are ever a guest at my table. I will have lovely pigweed just for you
>
> >
>
> >Janet US
>
>
>
> Roy is obviously a faggot, it much prefers penis to parsley.

I'm sure you KNOW all about fagots Brooklyn...the Navy was your training ground wasn't it? What a twit you are.
================

>...care to share your
>recipe, that might be the issue.

From memory, but pretty close:

for a single servings:
12 24-36 shrimp

1 tsp butter
1 garlic clove minced
1 tsp lemon juice
1 tsp white wine (didn't have any, used water. whats a good substitute
if you don't have this?)
dash red pepper flakes
s&p to taste
....seems there was something else but doesn't come to mind.

tsp parsley, tsp oregano, add after cooking.

nuke sauce ingredients for 1 min.
add shrimp, nuke for 1 min, or if not red nuke in 15 sec increments.

Not everything was fresh, and didn't use wine, but it still came out
halfway decent which I'm thinking will be even better next time.

>One addition will really kick the taste up - a single anchovy sauteed in
>until it dissolves.

Sauteed in...what?

"sf" > wrote in message
...
> On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
> wrote:
>
>> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
>
> What dishes call for cooked parsley?

I add it to gravy, roasted potatoes, sometimes mashed potatoes, many kinds
of soup, stew, pot roast, spaghetti sauce, other sauces, gravies. One of my
favorite foods as a kid was canned potatoes with butter and parsley. And I
used to make noodles with parsley for my niece. I put it in pot pies too.

"Sqwertz" > wrote in message
...
> On Thu, 18 Sep 2014 21:15:21 -0700, sf wrote:
>
>> On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
>> wrote:
>>
>>> I prefer the flat leaf parsley for cooking and the curly leaf for
>>> garnish
>>
>> What dishes call for cooked parsley?
>
> Let me be the first to list them all... But give me a couple weeks
> while I compile the complete list.

Yeah. I listed some. But there are just sooo very many. I go through
parsley like crazy. I probably wouldn't use it in Mexican or Chinese foods
but many Italian dishes call for it. I can remember Jeff Smith saying that
a frugal Italian dish is pasta, cheese and parsley.

Janet Wilder wrote:
>Janet Bostwick wrote:
>> Helpful person wrote:
>>> Julie Bove wrote:
>>>>
>>>> I don't either. I have tried it when recipes called for it but to me, the
>>>> curly has much more flavor. I cook with it and use raw.
>>>
>>> It may have more flavor but most people think the flavor is not good.
>>>
>>> http://www.richardfisher.com
>> I have never heard anyone say the flavor was not good. What I have
>> always heard was that flat leaf had a stronger flavor. Interesting.
>> Janet US
>
>I prefer the flat leaf parsley for cooking and the curly leaf for garnish

I always use curly for garnish but for cooking which one depends on
what's cooking... for tomatoey eyetalian dishes I prefer flat but you
can't do Jewish penicilin without curly. For all salads I prefer
curly; potato & egg especially, and I like curly as a major component
in tossed. Flat leaf parsley has an assertive flavor, curly is
sweeter. Didja know that pound for pound parsley contains more
Vitamin C than citrus, and without all that sugar. Parsley is easy to
grow... a half dozen plants can supply a family of four with all the
*fresh* parsley they can use at a fraction of the price of the tired
old flaccid stupidmarket version. I always have a handy parsley patch
right outside my back door.
http://www.whfoods.com/genpage.php?t...spice&dbid=100

"Julie Bove" wrote:
>"koko" wrote:
>>Janet Bostwick wrote:
>>>Dave Smith wrote:
>>>>Roy wrote:
>>>>>>
>>>>>> Has the price of parsley gone up where you are? I just bought some
>>>>>> curly and was shocked to see that it was $1.59. The cashier thought it
>>>>>> was a mistake and double checked the price. I don't buy it often but I
>>>>>> think I usually pay more like 59 to 79 cents for it. I just prefer the
>>>>>> fresh in pasta salad. Otherwise I would have not bought it at that price.
>>>>>
>>>>> What is so great about parsley? Never in my entire life have I
>>>>> witnessed anyone actually relishing it. I would rather eat pigweed
>>>>> than parsley...yuck, puke.

TIAD is alive and well.

>>>>I like parsley. It is a herb that I always include in my herb garden,
>>>>and it is probably the herb that I buy the most of in the off season.
>>>>It provides good balance in dishes with a lot of garlic. It is a great
>>>>thing to add to soups, good with fish and a great garnish... which can
>>>>be eaten.
>>>>
>>>It's also good for your digestion. It also helps control bad breath
>>>(and the breath of your dog). It has a lot of iron. It is a very
>>>good herb.
>>>Janet US
>>
>> One thing I do is mix parsley, half and half with basil when making
>> pesto, pretty darned good.
>> Or you can make parsley salad, one of my favorite things to make using
>> parsley.
>>
>> http://www.kokoscornerblog.com/mycor...ley-salad.html
>
>Hmmm... I might try making a parsley salad but I would probably use white
>beans, onion and tomatoes in it.

Put a big fistful of curly through a meat grinder stems and all...
grind top round with lots of parsley for the best burger ever. Also
flat is wonderful ground into pork saw-seege.

On 2014-09-19, Sqwertz > wrote:

> Let me be the first to list them all... But give me a couple weeks
> while I compile the complete list.

Start with Italian!

On 9/18/2014 11:15 PM, sf wrote:
> On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
> wrote:
>
>> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
>
> What dishes call for cooked parsley?
>
>

Off hand, I can come up with Homemade red sauce and chicken piccata, but
there are more.

--
From somewhere very deep in the heart of Texas

On 2014-09-19 12:15 AM, sf wrote:
> On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
> wrote:
>
>> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
>
> What dishes call for cooked parsley?
>

It is often used in meatballs in Italian and middle eastern recipes. It
is in soups, poultry stuffing....

On Thu, 18 Sep 2014 21:15:21 -0700, sf > wrote:

>On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
>wrote:
>
>> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
>
>What dishes call for cooked parsley?

Put another way. Putting parsley in a cooked or cooking dish. i.e.,
a dish with a tomato sauce
Janet US

On Fri, 19 Sep 2014 00:05:50 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
> > wrote:
> >
> >> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
> >
> > What dishes call for cooked parsley?
>
> I add it to gravy, roasted potatoes, sometimes mashed potatoes, many kinds
> of soup, stew, pot roast, spaghetti sauce, other sauces, gravies. One of my
> favorite foods as a kid was canned potatoes with butter and parsley. And I
> used to make noodles with parsley for my niece. I put it in pot pies too.

Your parsley is actually cooked or is it added to something hot just
before serving?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 19 Sep 2014 09:07:24 -0500, Janet Wilder >
wrote:

> On 9/18/2014 11:15 PM, sf wrote:
> > On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
> > wrote:
> >
> >> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
> >
> > What dishes call for cooked parsley?
> >
> >
>
> Off hand, I can come up with Homemade red sauce and chicken piccata, but
> there are more.

I never ever even think about adding parsley to a red sauce, but when
I add it to piccata it's added at the very end and it doesn't spend
any time on the heat. That's stirring it into a hot sauce and
serving, IMO.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 19 Sep 2014 10:17:08 -0400, Dave Smith
> wrote:

> On 2014-09-19 12:15 AM, sf wrote:
> > On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
> > wrote:
> >
> >> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
> >
> > What dishes call for cooked parsley?
> >
>
> It is often used in meatballs in Italian and middle eastern recipes. It
> is in soups, poultry stuffing....

You can't be serious!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 19 Sep 2014 08:26:10 -0600, Janet Bostwick
> wrote:

> On Thu, 18 Sep 2014 21:15:21 -0700, sf > wrote:
>
> >On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
> >wrote:
> >
> >> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
> >
> >What dishes call for cooked parsley?
>
> Put another way. Putting parsley in a cooked or cooking dish. i.e.,
> a dish with a tomato sauce
> Janet US

This thread is the first time I've ever heard of anyone putting
parsley in tomato sauce. Sounds vile!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms
> wrote:

>
> >One addition will really kick the taste up - a single anchovy sauteed in
> >until it dissolves.
>
> Sauteed in...what?

Whatever you're sautéing the rest of the ingredients in.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 19 Sep 2014 10:17:08 -0400, Dave Smith
> wrote:

>On 2014-09-19 12:15 AM, sf wrote:
>> On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
>> wrote:
>>
>>> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
>>
>> What dishes call for cooked parsley?
>>
>
>It is often used in meatballs in Italian and middle eastern recipes. It
>is in soups, poultry stuffing....

Yep.
Janet US

On Fri, 19 Sep 2014 09:49:01 -0600, Janet Bostwick
> wrote:

> On Fri, 19 Sep 2014 10:17:08 -0400, Dave Smith
> > wrote:
>
> >On 2014-09-19 12:15 AM, sf wrote:
> >> On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
> >> wrote:
> >>
> >>> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
> >>
> >> What dishes call for cooked parsley?
> >>
> >
> >It is often used in meatballs in Italian and middle eastern recipes. It
> >is in soups, poultry stuffing....
>
> Yep.

Meatballs? You can't be serious.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-09-19 11:23 AM, sf wrote:

>
> This thread is the first time I've ever heard of anyone putting
> parsley in tomato sauce. Sounds vile!
>
>

Tomato and parsley go well together. Tabouli is one of the extreme
examples featuring the tastes of the two, padded out with bulgar.

On 19 Sep 2014 14:04:15 GMT, notbob > wrote:

>On 2014-09-19, Sqwertz > wrote:
>
>> Let me be the first to list them all... But give me a couple weeks
>> while I compile the complete list.
>
>Start with Italian!

Start with "A", as in Arabic tabouli.
http://en.wikipedia.org/wiki/Tabbouleh

On Fri, 19 Sep 2014 09:07:24 -0500, Janet Wilder >
wrote:

>On 9/18/2014 11:15 PM, sf wrote:
>> On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
>> wrote:
>>
>>> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
>>
>> What dishes call for cooked parsley?
>>
>>
>
>Off hand, I can come up with Homemade red sauce and chicken piccata, but
>there are more.

http://chowhound.chow.com/topics/856155
http://www.kitchenkonfidence.com/201...sley-ice-cream

sf wrote:

>On Fri, 19 Sep 2014 08:26:10 -0600, Janet Bostwick
> wrote:
>
>> On Thu, 18 Sep 2014 21:15:21 -0700, sf > wrote:
>>
>> >On Thu, 18 Sep 2014 21:24:44 -0500, Janet Wilder >
>> >wrote:
>> >
>> >> I prefer the flat leaf parsley for cooking and the curly leaf for garnish
>> >
>> >What dishes call for cooked parsley?
>>
>> Put another way. Putting parsley in a cooked or cooking dish. i.e.,
>> a dish with a tomato sauce

The biggest case of TI ASS D on the planet.

>
>This thread is the first time I've ever heard of anyone putting
>parsley in tomato sauce. Sounds vile!

On Fri, 19 Sep 2014 12:11:25 -0400, Dave Smith
> wrote:

> On 2014-09-19 11:23 AM, sf wrote:
>
> >
> > This thread is the first time I've ever heard of anyone putting
> > parsley in tomato sauce. Sounds vile!
> >
> >
>
> Tomato and parsley go well together. Tabouli is one of the extreme
> examples featuring the tastes of the two, padded out with bulgar.

The parsley in tabouli is not cooked.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Dave Smith wrote:
>sf wrote:
>
>> This thread is the first time I've ever heard of anyone putting
>> parsley in tomato sauce. Sounds vile!
>
>Tomato and parsley go well together. Tabouli is one of the extreme
>examples featuring the tastes of the two, padded out with bulgar.

I make this very often all summer, just tomato, parsley, onions, and
dressing... sometimes diced cukes:
http://i58.tinypic.com/102pgr6.jpg