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Old 10-12-2005, 08:42 AM   #31
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I don't know why I didn't think to check this site before. Good instructions on how to dry herbs from when to pick them to how to dry them.

I still like Alton Brown's method, which we covered earlier in this thread. Speaking of which .... when I said I didn't remember him flipping the filters over it was not to imply that I doubted anyone who said that he did. Maybe I wasn't paying attention? My step-mom has a habit of calling every day when he is on so maybe I just missed it?

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 11-08-2005, 07:00 AM   #32
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I've frozen whole leaf basil but never made a paste of it. How would I go about doing that? It sounds like a great idea!

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Old 11-08-2005, 07:12 AM   #33
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I made a paste of my basil by using the mini-processor accessory for my immersion blender. I drizzled about 1/4 c of olive oil into the attachment, then filled the compartment with basil. I sealed the top, and blended it for a few seconds. That pretty much processed all the basil in the bowl. I then kept adding more basil until I filled the attachment with basil paste. I added some more olive oil at least once. Once it was done, I used a spoon to drop spoonfuls of the paste into an ice cube tray, and promptly froze that.

Edited to add: Micheal, thanks for the website! There's a lot more info there on other topics as well! I've bookmarked it!
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Old 11-08-2005, 07:36 AM   #34
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Thank you Allen!

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