"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 07-08-2014, 04:04 AM   #41
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
Quote:
Originally Posted by taxlady View Post
I was wondering about that. Rosemary vinegar would be safer.
I infused vodka with rosemary, lavender, and some red peppercorns a couple of years ago...it was wonderful after 3 weeks. The ratio was 2 parts rosemary to 3 parts lavender.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-08-2014, 08:03 AM   #42
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by LPBeier View Post
During my catering days I would use rosemary stems as skewers for cubes of fish or prawns, brush them with a small amount of oil and grill them. We would serve them on the "skewer". It added a really nice flavour to the fish.
When I was working in the University Cafeteria, the Chef came up with those for a huge affair the school was sponsoring...I thought he was nuts, no accounting for other people's taste, etc. I don't know how many kabobs I made, looked like a forset on the table, but when all was done, there were few left and the kitchen staff, me included, were able to try them. Excellent.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 07-08-2014, 04:23 PM   #43
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Quote:
Originally Posted by LPBeier View Post
During my catering days I would use rosemary stems as skewers for cubes of fish or prawns, brush them with a small amount of oil and grill them. We would serve them on the "skewer". It added a really nice flavour to the fish.
Funny, I'm just the opposite, I think the flavor is over powering for delicate seafood.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 07-08-2014, 04:31 PM   #44
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,938
Quote:
Originally Posted by CraigC View Post
Funny, I'm just the opposite, I think the flavor is over powering for delicate seafood.
That's the thing. The fact that the fish is just on the skewer of rosemary it just gets a tiny bit of flavour. As PF says, it doesn't sound appealing but is actually quite tasty. It was a favourite item on our menu.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 07-08-2014, 05:07 PM   #45
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,059
Quote:
Originally Posted by CraigC View Post
Funny, I'm just the opposite, I think the flavor is over powering for delicate seafood.
I am with you Craig. I want to be able to taste the sea in my much loved seafood. To date, the only food I have found a use for Rosemary is lamb. Maybe I need to experiment more. I just can't get past the pine smell.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-08-2014, 05:12 PM   #46
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,910
We like to grill pork chops brushed with a mixture of Dijon mustard thyme. Then, after we turn them over, we top them with a sprig of rosemary. It infuses the pork with a light rosemary flavor. Delicious. I imagine that's what the seafood skewers taste like.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 07-08-2014, 07:08 PM   #47
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Quote:
Originally Posted by GotGarlic View Post
We like to grill pork chops brushed with a mixture of Dijon mustard thyme. Then, after we turn them over, we top them with a sprig of rosemary. It infuses the pork with a light rosemary flavor. Delicious. I imagine that's what the seafood skewers taste like.
That is what I mean, a very bold flavor that works its magic with strong meat flavors, but can be very overwhelming with seafood. Game, beef, lamb and pork work well with rosemary!
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 07-08-2014, 07:17 PM   #48
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
I love the smell of this pork roast cooking. It uses a lot of milk, but the gravy is amazing and the rosemary on top--my stomach starts growling before the meat is done. I usually make this in the fall and winter a couple of times and it is one of my go-to mains for when I invite friends over.

Milk Pork : Recipes : Cooking Channel
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-08-2014, 07:18 PM   #49
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
Quote:
Originally Posted by CWS4322 View Post
I infused vodka with rosemary, lavender, and some red peppercorns a couple of years ago...it was wonderful after 3 weeks. The ratio was 2 parts rosemary to 3 parts lavender.
It made a great 'tini. I tasted it after a week and adjusted the amount of rosemary and lavender.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-08-2014, 07:49 PM   #50
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Quote:
Originally Posted by GotGarlic View Post
This is a very dangerous idea. You're likely to have a nice batch of rosemary-botulinum oil.
The oil and rosemary need to be heated but I can't give you heat or timings as I'm not at home to look it up.
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Reply

Tags
rosemary

« Basil | Spice chart »
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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:21 PM.


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