fortalezarestaurants.com
For all I know, they didn't write it on the packaging for the older stuff. Maybe we were taught not to use glass under the broiler in cooking class in school or maybe it was just common sense. There are a lot more warnings on packages nowadays than there used to be. Some of them make you wonder why they even need to tell you.
It's a simple dish of Beef & Vegetable stir fry over cooked Lo Mein Noodles and garnished with a boat load of fresh Green Onions. Give it a go! I got this as a take-away, but I make something like this too with what ever Beef I have, sliced super thin, whatever veg I have, stir fry it all up and add a sauce, this is the one I use all the time:
www.copymethat.com
My DH is of Calabrian descent, but Clams are out for him. I'd never that to use Hot Pancetta for him and Clams for Moi, great idea, Mahalo, thanks Roch!!
yeah, except there are always newbies who just don't know. After all, I don't think they have "cooking classes" or "home ec" anymore in schools, do they?
Absolutely! but in a pinch?
Is disappointing for the most part and not very controllable. I'd rather find another option like thyme or marjoram and lemon zest with those options work well. Dried sage is just too unpredictable and enough time is generated just making a decent ravioli for example to gamble, lemon thyme works for me, especially in brown butter.
I meant lemon and thyme and not lemon thyme, lol, sorry about that.
I'm probably the wrong person to ask. Generally I only use fresh herbs, there are a few exceptions but fresh sage is available all year around in the herb section of just about every supermarket I've ever been in and the difference is very noticeable not to mention the crunch and visual differences. Will it work, sure it will and that's up to you whether the difference is worth it. Maybe save the dried sage for a seasoning mix for chicken for example, which works really well for that application, imo.
I always freeze fresh herbs when I know I won't use them again for a while. It's so handy having parsley, basil, celery readily available. That reminds me, I should gather all the basil leaves from my outdoor basil pot plants and freeze them, before the cold destroys them.
Got it bookmarked. Thank you!It's a simple dish of Beef & Vegetable stir fry over cooked Lo Mein Noodles and garnished with a boat load of fresh Green Onions. Give it a go! I got this as a take-away, but I make something like this too with what ever Beef I have, sliced super thin, whatever veg I have, stir fry it all up and add a sauce, this is the one I use all the time:
Stir Fry Sauce
