Cal, I haven't. I dunno if I can be bothered, either, as the flavor is still there even if the color isn't so pretty. And I can't tell anyhow once it's thrown into a sauce. 🙂
If someone has and can report, I'm all ears!
If someone has and can report, I'm all ears!
Works for me! 🙂
Also had second thoughts as it is for lasagne and basil loses a lot if not all flavour by cooking more than a couple of minutes.
Admittedly I never make Lasagne due to the extra labour Cal mentioned.
Basil is a bastard though when it comes to preserving it and its flavour, dried basil is a waste of time. The best way I found was tearing it up and freezing it with a bit of water in ice cubes trays. Retains the taste better than other methods due to the water (air is the basil flavours enemy) I've tried and you can conveniently pop one or two out and just chuck them in the sauce when nearly finished.
Best way to preserve basil is by making pesto, and freezing the pesto!
Will throw some basil on top of a "blondie" pizza when it has just around a minute to go, elsewise there's no point.
Most powerful spice in our kitchen is tarragon. A fresh bunch put in the cavity of a roasting chicken is wonderful. Otherwise tarragon overpowers just about anything.
Will throw some basil on top of a "blondie" pizza when it has just around a minute to go, elsewise there's no point.
Most powerful spice in our kitchen is tarragon. A fresh bunch put in the cavity of a roasting chicken is wonderful. Otherwise tarragon overpowers just about anything.
My favorite use for tarragon is in a famous NYT recipe from columnist Pierre Franey. The tarragon is the spicy top note in a glorious combination of flavors. We made it the night before last, to accompany swordfish. It was spectacular. Still have 1/2 cup of it in a tupperware in the fridge, will use the rest quickly I am sure. Try it. Please!
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Not if you don't want any parmesan or pine nuts. ;-)
I seem to be allergic to aniseedy things like anise itself, fennel or tarragon.
I actually like the taste but when it hits my stomach it makes me feel sick after just one bite or swig in the case of Pernod, Ouzo, Raki etc.
This p••••s me off no end, I hate not liking some foods or drinks.
We used a lot of spices and (dried) herbs today when we cooked Shrimp Diane, according to the recipe book we bought at Prejean's outside Lafayette.
Fortunately it's easy to find all the ingredients to the spice blend used.
And Shrimp Diane is SOOOOOOO YUMMI!!!!!!
Fortunately it's easy to find all the ingredients to the spice blend used.
And Shrimp Diane is SOOOOOOO YUMMI!!!!!!
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You need an epi-pen.
Wife, modeling herself upon Florence Nightingale, always carries a blister pak of bendaryl tablets. Once every couple of years they get used. Important thing to note about food allergies is that you become progressively more sensitized.
I have done very similar sauces but not with the egg. I bet that's a really interesting twist.
I feel sad for you. I am lucky to not have any problems like that.
Has anyone here made XO sauce and do you have any tips?
I am thinking of trying this one:
300g (11 ounces) dried scallops (mini or large)
300g (11 ounces) dried shrimp (larger ones are higher quality, but small ones will work fine too; don’t use the really tiny ones that are lighter in color and “feathery” in texture. Those aren’t right!)
8 tablespoons Shaoxing wine, divided
Boiling water
14 large shallots, finely diced
3 heads of garlic, finely minced
10 fresh red chili peppers (e.g., Thai, bird’s eye chilis), seeded and finely diced
200g (7 ounces) Jinhua ham (you can also use country ham or another type of cured ham in a pinch)
1¾ cups chicken stock
2 tablespoons brown sugar
7 cups vegetable oil
2 tablespoons dark mushroom soy sauce
¼ cup fish sauce
½ cup dried chili flakes
I am thinking of trying this one:
300g (11 ounces) dried scallops (mini or large)
300g (11 ounces) dried shrimp (larger ones are higher quality, but small ones will work fine too; don’t use the really tiny ones that are lighter in color and “feathery” in texture. Those aren’t right!)
8 tablespoons Shaoxing wine, divided
Boiling water
14 large shallots, finely diced
3 heads of garlic, finely minced
10 fresh red chili peppers (e.g., Thai, bird’s eye chilis), seeded and finely diced
200g (7 ounces) Jinhua ham (you can also use country ham or another type of cured ham in a pinch)
1¾ cups chicken stock
2 tablespoons brown sugar
7 cups vegetable oil
2 tablespoons dark mushroom soy sauce
¼ cup fish sauce
½ cup dried chili flakes
Same here wife carries both, make sure you are willing to use it. In our case she had spied a hospital blocks away from a restaurant and opted for the ER instead.
I would get an opinion on whether there is a toxic rather than allergic reaction in the above case.
I only freeze the leaves simply washed when I'm lazy (notice a trend? 😀), but will rough grind the basil with some olive oil and do the ice cube tray (or thin sheets inside freezer bags), whereupon you can finish making pesto at a later date (garlic, more olive oil, walnuts/pine nuts, little bit of black pepper; I like it on the simpler side).
Can't help myself. When I see darkness come early and the rain-a-falling, I get the winter blues so I go down to the market, get a little fish and dream of Maui.
Here my friends is 1.5kg of Salmon in all it's glory. My recipes vary a lot, this one has:
Atlantic Salmon
Roasted Almonds
Scallions
Crunchy fried Shallots
White Sesame seeds
Chili flakes
Minced garlic
Sesame oil
Oyster sauce
Fish sauce
Here my friends is 1.5kg of Salmon in all it's glory. My recipes vary a lot, this one has:
Atlantic Salmon
Roasted Almonds
Scallions
Crunchy fried Shallots
White Sesame seeds
Chili flakes
Minced garlic
Sesame oil
Oyster sauce
Fish sauce
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Looks yummy.
(for some reason, roasted almonds are very expensive in the Caribbean, ~$15/lb)
Yup, same way I do Sashimi.
It was. Nice fresh fish helps the texture so much.
Almonds are expensive but if you buy them from the bulk section and roast them yourself, it's not too bad.
Having my 2-day today, so stop talking about food!
We are hooked up on Michael Mosley's 5:2 diet, which means two days a week we are on 5-600 kcals (Monday and Thursday).
However I will attend the party's annual meeting where räkmacka will be served: a sandwich with egg and loads of shrimps, topped with dill and a lemon slice.
We are hooked up on Michael Mosley's 5:2 diet, which means two days a week we are on 5-600 kcals (Monday and Thursday).
However I will attend the party's annual meeting where räkmacka will be served: a sandwich with egg and loads of shrimps, topped with dill and a lemon slice.
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I tried toasting and chopping Brazil nuts last time I made poke, have you had the inamona I always wondered what they taste like?
Is that the Kukui nut used in Poke? If so, I'm not sure, I had assumed they used Macadamia nuts in Maui.
Yes, just wondering they do in fact list macadamias as a substitute but the kukui supposedly adds a little bitterness. I had some Brazil nuts around, came out fine.
It would be easier for all involved if you just simply were to avoid this thread on those days. 🙂