"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Thread Tools Display Modes
Old 07-18-2009, 01:02 PM   #21
Master Chef
msmofet's Avatar
Join Date: Apr 2009
Posts: 8,253
Originally Posted by BreezyCooking View Post
I don't mean to rain on this parade, but frankly, regardless of the safe 2-year lifespan you've had, I'd be much too afraid of botulism to try this method.
than don't try it. but my family, friends and i are STILL alive because SALT preserves food and thats a fact!! keep it in the refrigerator. otherwise there would be NO people alive due to no refrigeration and they found that salt keeps food safe from germs!!

Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 07-20-2009, 06:48 PM   #22
Head Chef
Join Date: Mar 2008
Posts: 2,045
I make pesto most summers--and sometimes store basil ground up in olive oil in small zip lock bags in the freezer for winter.
I made pesto from purple basil one year, my mother in law at the time gave me a garbage bag of it. When it was ground up in the food processor, it turned a bright nice shade of green. I wouldn't have thought that would happen.
I've used all kinds of basil for pesto, I've never had a batch I didn't like.
(I've used olive oil and vegetable oil, pine nuts and walnuts, parmesan and romano, garlic and more garlic......depends what is in the house.)

blissful is offline   Reply With Quote
Old 07-25-2009, 03:41 PM   #23
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I choose freezing. Even if pesto isn't your thing, you can just puree it with olive or other oil and freeze. It's my choice with almost all herbs. It is interesting that some herbs gain flavor with drying, and some lose it entirely. Basil is in the latter category, as is cilantro.
Claire is offline   Reply With Quote
Old 07-25-2009, 03:49 PM   #24
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I don't know if I should start a separate line for this, but last year I did something I will again this year. I grew lime basil (but I think most basil will fill the bill), then pureed it in the food processor with garlic, peanuts, peanut oil (needless to say, you need to be careful of who you serve this to), some lime juice, cilantro, mint, and hot peppers from the garden. This made a great addition to any southeast Asian dish, but especially good when added to a can of coconut milk, some chicken stock, a bit of poached chicken or steamed shrimp, and poured in a large bowl over a scoop of rice or a handful of cooked rice noodles.

Claire is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:48 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.