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Old 08-28-2006, 10:11 AM   #21
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Chimichurri would be my vote as well. I love the stuff!
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Old 08-29-2006, 12:27 AM   #22
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Quote:
Originally Posted by Sephora
I bought some Wednesday of last week and it was dead by yesterday. Is it because NC is humid as the devil's spa?
How did you have it stored? The higher the humidity the slower things dry out - so I doubt that high humidity was the problem.
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Old 08-29-2006, 02:22 AM   #23
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Quote:
Originally Posted by buckytom
i don't get it.

korean chimichurri (garlic-parsley sauce)?

lynan, i think you thought of kimchi. you could eat the parsley after the kimchee to help stinky breath.
Just catching up with this thread again....

Yes, I did mean kimchi, a wee bit confused I was, and yes also to the stinky breath. Parsley sure does help after my garlic prawns!!



I dont know if anyone else has mentioned it, but parsley pesto is lovely. Just use flatleaf in place of basil. No stalks though.

Also, parsley is a natural diurectic so anyone with fluid retention would benefit from a surplus in their gardens.
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Old 08-29-2006, 07:15 AM   #24
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Fish & parsley pie
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Old 08-29-2006, 08:09 AM   #25
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Quote:
Originally Posted by Michael in FtW
How did you have it stored? The higher the humidity the slower things dry out - so I doubt that high humidity was the problem.
It didn't dry out. It mushed up. I had it in the crisper with the humidity control nob (that is probably just a joke) turned up to 10 for high humidity climates and left the bag it was in open at the top. Went to grab it and it was mush.
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Old 09-02-2006, 02:57 PM   #26
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Sometimes I juice fresh parsely, it's one of the healthiest juices you can drink
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Old 09-02-2006, 03:05 PM   #27
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Quote:
Originally Posted by SHAMALICIOUS
Fish & parsley pie
How about a recipe for this one, Shama????

I chop it with garlic and butter in the Cuisinart, and store it in the fridge or freezer for Persillade..... it's great as a quick topping for broiled fish or grilled chicken breasts, or on top of pasta or stirred into rice! Persillade isn't just for Escargots any more!
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Old 09-03-2006, 12:49 AM   #28
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chimichurri is a great idea as cliveb said!! you can also make a pesto with basil and parsley and store under half inch of olive oil to preserve it refrigerated (i would leave out the parmesan for better preservation, you can add it when serving it)
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Old 09-04-2006, 11:19 AM   #29
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I agree! I add it to fruit and veggie juice recipes!


Quote:
Originally Posted by Master Lau
Sometimes I juice fresh parsely, it's one of the healthiest juices you can drink
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Old 09-04-2006, 11:30 AM   #30
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parsley

What i do with my left over parsley
1. chop up and freeze, in a plastic bag. Good for adding to cooked dishes.
2. Submerge in oil, to be used in salad dressings.
3. Submerge in vinegar, to be used in salad dressings.
Mel
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