I'm a novice with most spices, and have some dried rosemary I bought
at a bulk food store today. It doesn't have much aroma and flavour....I
tasted one to see what it was like....What's the best way to use it for
seasoning? Thanks....Sharon

biig wrote:
> I'm a novice with most spices, and have some dried rosemary I
> bought at a bulk food store today. It doesn't have much aroma and
> flavour....I tasted one to see what it was like....What's the best
> way to use it for seasoning? Thanks....Sharon

Try it on chicken, lamb or roast some potatoes.

kili

biig wrote:
> I'm a novice with most spices, and have some dried rosemary I bought
> at a bulk food store today. It doesn't have much aroma and
flavour....I
> tasted one to see what it was like....What's the best way to use it
for
> seasoning? Thanks....Sharon

If it doesn't have much aroma and flavor throw it away. Dried rosemary
should be quite pungent.

Rosemary is very easy to grow.

Susan B.

biig wrote:

> I'm a novice with most spices, and have some dried rosemary I bought
> at a bulk food store today. It doesn't have much aroma and flavour....I
> tasted one to see what it was like....What's the best way to use it for
> seasoning? Thanks....Sharon

Rub it between your fingers and see if that helps the aroma. A lot of
dried herbs need to be crushed just as you are about to use them, in
order to release any remaining aromatic oils.

Rosemary is good on chicken and pork, as well as in oil-and-vinegar
based salad dressing. If it is very finely chopped it can be used in
breads. It is good in "Italian" type dishes, with tomato, basil,
oregano, etc.

If you are not getting much aroma out of the dried rosemary it may be
old, in which case you will have to use more than the recipes call for,
but be careful because rosemary is woody and it is not pleasant to bite
into. (It's like eating twigs, which is why you want to crush it or chop
it well)



Dawn

biig wrote:
> I'm a novice with most spices, and have some dried rosemary I bought
> at a bulk food store today. It doesn't have much aroma and
flavour....I
> tasted one to see what it was like....What's the best way to use it
for
> seasoning? Thanks....Sharon

Rub it between your fingers, if it doesn't release more aroma then toss
it in the trash, it's way too old. Were it me I'd toss it in the trash
even were it fresh picked, I detest rosemary, it's like eating
christmas trees. Mostly lamb eaters use rosemary, to cover up the
stench of the lamb... I guess they prefer it to spritzing with Lysol.
Btw, rosemary is not a spice, it's an herb.

Sheldon

"biig" > wrote in message ...
>
> I'm a novice with most spices, and have some dried rosemary I bought
> at a bulk food store today. It doesn't have much aroma and flavour....I
> tasted one to see what it was like....What's the best way to use it for
> seasoning? Thanks....Sharon

Rosemary is also good on lamb.
Try rubbing it between your fingers or crushing it slightly. If there is
still no scent, it is probably stale.
A suggestion: Peel one strip around small red potatoes. Mix with some kosher
salt, oil and dried rosemary-although fresh tastes better, and bake in a 350
deg oven for about an hour.

"biig" > wrote in message ...
>
> I'm a novice with most spices, and have some dried rosemary I bought
> at a bulk food store today. It doesn't have much aroma and flavour....I
> tasted one to see what it was like....What's the best way to use it for
> seasoning? Thanks....Sharon

Dried rosemary is also good in stews, but be advised that it doesn't get
soft and will stick in your teeth so be careful.

Sheldon wrote:
> biig wrote:
>
>>I'm a novice with most spices, and have some dried rosemary I bought
>>at a bulk food store today. It doesn't have much aroma and
>
> flavour....I
>
>>tasted one to see what it was like....What's the best way to use it
>
> for
>
>>seasoning? Thanks....Sharon
>
>
> Rub it between your fingers, if it doesn't release more aroma then toss
> it in the trash, it's way too old. Were it me I'd toss it in the trash
> even were it fresh picked, I detest rosemary, it's like eating
> christmas trees. Mostly lamb eaters use rosemary, to cover up the
> stench of the lamb... I guess they prefer it to spritzing with Lysol.
> Btw, rosemary is not a spice, it's an herb.
>
> Sheldon
>

Lamb doesn't stink, only old stinkers like you stink, sheldon.


jim

Would it help it to be ground up??? I have a small electric
chopper....Thanks again... Sharon

Dawn wrote:
>
> biig wrote:
>
> > I'm a novice with most spices, and have some dried rosemary I bought
> > at a bulk food store today. It doesn't have much aroma and flavour....I
> > tasted one to see what it was like....What's the best way to use it for
> > seasoning? Thanks....Sharon
>
> Rub it between your fingers and see if that helps the aroma. A lot of
> dried herbs need to be crushed just as you are about to use them, in
> order to release any remaining aromatic oils.
>
> Rosemary is good on chicken and pork, as well as in oil-and-vinegar
> based salad dressing. If it is very finely chopped it can be used in
> breads. It is good in "Italian" type dishes, with tomato, basil,
> oregano, etc.
>
> If you are not getting much aroma out of the dried rosemary it may be
> old, in which case you will have to use more than the recipes call for,
> but be careful because rosemary is woody and it is not pleasant to bite
> into. (It's like eating twigs, which is why you want to crush it or chop
> it well)
>
> Dawn

On Fri 04 Mar 2005 01:58:40p, biig wrote in rec.food.cooking:

>
> I'm a novice with most spices, and have some dried rosemary I bought
> at a bulk food store today. It doesn't have much aroma and flavour....I
> tasted one to see what it was like....What's the best way to use it for
> seasoning? Thanks....Sharon

It's probably stale. You might try using it once, but crush it before using.
There are many uses for rosemary, but one of my favorites on roasted pork
loin along with garlic. I also crush a teaspoon or so and add it to
spaghetti sauce.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"kilikini" > wrote in message
om...
> biig wrote:
>> I'm a novice with most spices, and have some dried rosemary I
>> bought at a bulk food store today. It doesn't have much aroma and
>> flavour....I tasted one to see what it was like....What's the best
>> way to use it for seasoning? Thanks....Sharon
>
> Try it on chicken, lamb or roast some potatoes.

Rosemary and garlic is wonderful on pork

The label at the store said "rubbed rosemary" I think I'll grind it
and see if that makes a difference. Thanks.....Sharon

Kswck wrote:
>
> "biig" > wrote in message ...
> >
> > I'm a novice with most spices, and have some dried rosemary I bought
> > at a bulk food store today. It doesn't have much aroma and flavour....I
> > tasted one to see what it was like....What's the best way to use it for
> > seasoning? Thanks....Sharon
>
> Rosemary is also good on lamb.
> Try rubbing it between your fingers or crushing it slightly. If there is
> still no scent, it is probably stale.
> A suggestion: Peel one strip around small red potatoes. Mix with some kosher
> salt, oil and dried rosemary-although fresh tastes better, and bake in a 350
> deg oven for about an hour.

In article >, biig > wrote:

> I'm a novice with most spices, and have some dried rosemary I bought
> at a bulk food store today. It doesn't have much aroma and flavour....I
> tasted one to see what it was like....What's the best way to use it for
> seasoning? Thanks....Sharon

Rosemary, dried or fresh, goes great on potatoes. Take some baking
potatoes, cut them up into chunks. No need to peel the potatoes.
Put the potatoes in a single layer in a baking dish and sprinke dried or
chopped fresh rosemary on the potatoes and freshly ground pepper and
garlic powder. Drizzle the potatoes with olive oil and bake in a 350
degree oven for about half an hour. Then flip the potatoes over and
sprinkle more pepper and spices and olive oil and bake until the
potatoes are golden brown.

On Fri, 15 Apr 2005 21:36:11 -0400, Stan Horwitz >
wrote:

>In article >, biig > wrote:
>
>> I'm a novice with most spices, and have some dried rosemary I bought
>> at a bulk food store today. It doesn't have much aroma and flavour....I
>> tasted one to see what it was like....What's the best way to use it for
>> seasoning? Thanks....Sharon
>
>Rosemary, dried or fresh, goes great on potatoes. Take some baking
>potatoes, cut them up into chunks. No need to peel the potatoes.
>Put the potatoes in a single layer in a baking dish and sprinke dried or
>chopped fresh rosemary on the potatoes and freshly ground pepper and
>garlic powder. Drizzle the potatoes with olive oil and bake in a 350
>degree oven for about half an hour. Then flip the potatoes over and
>sprinkle more pepper and spices and olive oil and bake until the
>potatoes are golden brown.


Rosemary Garlic Baked Potatoes

4 Baking potatoes
4 Tablespoons Olive oil
2 to 4 cloves Garlic, chopped
1 teaspoon dried, crushed Rosemary
1/4 teaspoon salt
1/8 teaspoon fresh ground Pepper

1. Heat oven to 400º F.
2. Wash potatoes and pierce all over with fork.
3. Lay each potato on an individual piece of aluminum foil.
4. Pour 1 tablespoon of olive oil on each potato. Make sure the entire
potato skin is coated in oil.
5. Sprinkle 1/4 of the chopped garlic, rosemary, salt and pepper over
the entire skin of each potato.
6. Wrap each potato in aluminum foil.
7. Place foil wrapped potatoes on cookie or baking sheet (to catch any
leaking olive oil).
8. Bake in oven for 1-hour.

Sea salt or Kosher salt can be used in place of table salt. Fresh,
chopped Rosemary can also be used.



Rusty

Rusty wrote:
>
> Rosemary Garlic Baked Potatoes
> 6. Wrap each potato in aluminum foil.
> 7. Place foil wrapped potatoes on cookie or baking sheet (to catch
any
> leaking olive oil).
> 8. Bake in oven for 1-hour.

Those are not baked... wrapped in foil they're steamed... even
microwaved are better.

Sheldon

Rusty, cut your potatoes into cubes first... now follow that recipe
(line your pan with the aluminum, don't enclose the potatoes - unless
you're camping) and you're in for a yummy taste treat!

```````````````````

On Sat, 16 Apr 2005 22:52:19 -0700, Rusty wrote:

> On Fri, 15 Apr 2005 21:36:11 -0400, Stan Horwitz >
> wrote:
>
> >In article >, biig > wrote:
> >
> >> I'm a novice with most spices, and have some dried rosemary I bought
> >> at a bulk food store today. It doesn't have much aroma and flavour....I
> >> tasted one to see what it was like....What's the best way to use it for
> >> seasoning? Thanks....Sharon
> >
> >Rosemary, dried or fresh, goes great on potatoes. Take some baking
> >potatoes, cut them up into chunks. No need to peel the potatoes.
> >Put the potatoes in a single layer in a baking dish and sprinke dried or
> >chopped fresh rosemary on the potatoes and freshly ground pepper and
> >garlic powder. Drizzle the potatoes with olive oil and bake in a 350
> >degree oven for about half an hour. Then flip the potatoes over and
> >sprinkle more pepper and spices and olive oil and bake until the
> >potatoes are golden brown.
>
>
> Rosemary Garlic Baked Potatoes
>
> 4 Baking potatoes
> 4 Tablespoons Olive oil
> 2 to 4 cloves Garlic, chopped
> 1 teaspoon dried, crushed Rosemary
> 1/4 teaspoon salt
> 1/8 teaspoon fresh ground Pepper
>
> 1. Heat oven to 400º F.
> 2. Wash potatoes and pierce all over with fork.
> 3. Lay each potato on an individual piece of aluminum foil.
> 4. Pour 1 tablespoon of olive oil on each potato. Make sure the entire
> potato skin is coated in oil.
> 5. Sprinkle 1/4 of the chopped garlic, rosemary, salt and pepper over
> the entire skin of each potato.
> 6. Wrap each potato in aluminum foil.
> 7. Place foil wrapped potatoes on cookie or baking sheet (to catch any
> leaking olive oil).
> 8. Bake in oven for 1-hour.
>
> Sea salt or Kosher salt can be used in place of table salt. Fresh,
> chopped Rosemary can also be used.
>
>
>
> Rusty

On Sun, 17 Apr 2005 08:24:53 -0700, sf > wrote:

>
>Rusty, cut your potatoes into cubes first... now follow that recipe
>(line your pan with the aluminum, don't enclose the potatoes - unless
>you're camping) and you're in for a yummy taste treat!
>
>```````````````````
>

Thanks. I'll give it a try that way. The only reason I used the foil
was to create a baked type potato and hold the oil and herbs against
the potato while baking.


Rusty

Rusty wrote:
> On Sun, 17 Apr 2005 08:24:53 -0700, sf > wrote:
>
>
>>Rusty, cut your potatoes into cubes first... now follow that recipe
>>(line your pan with the aluminum, don't enclose the potatoes - unless
>>you're camping) and you're in for a yummy taste treat!
>>
>>```````````````````
>>
>
>
> Thanks. I'll give it a try that way. The only reason I used the foil
> was to create a baked type potato and hold the oil and herbs against
> the potato while baking.
>
>
> Rusty

One of our favourite restaurants make "baked" potatoes in foil using
olive oil and seasonings similar to the recipe posted. While I agree
they aren't actually baked, they are still very good! I cut campstyle
potatoes into cubes, add olive oil, seasonings, and thinly sliced
onions. These come out quite nice too. For both, I tend to use the
barbeque more than the oven.