I wouldn't say the fresh is stronger, just
different. Dried has a more tealike flavor.
Fresh has a more basillike flavor.
Fresh definately has a distinctive taste to it, in some ways, almost as strong as cilantro. It's one that works well in larger quantities for
some things, but not for others. I'd put more of it into my red sauce
than I would add to a caprese type salad.
I put hardly any into my red sauce but think
that it's the abundance of fresh leaves that
makes a caprese. But then I don't eat caprese.
common basil, or reduce the amount I use when I use the fresh. We
all > have taste quirks so just consider yourself "normal" if you like the
Asian basils, but not fennel or anise. (G)
I don't really think about that, either. Most
of my cooking, unless it's consciously done
to someone else's specs or preference, is
done to mine, and people can like it or lump
it (votevver dot minns).
Apparantly a lot of people are satisfied with the way you cook for
yourself. (G)
If they weren't, I'd be fatter.
I discovered recently that frozen crust can
be perfectly okay. Not sure about out of a
box, because wou;dn't that require lots of
stabilizers and weird artificial ingredients?
Probably so; I didn't look at the box but it was not the greatest
tasting crust I've ever had.
One can improve industrial crusts by
brushing them with melted butter somewhere
along the line.
that she had frozen, no artificial color or "glue" in them. I did
have a > piece of the apple pie, warmed with almond milk and a bit of cheddar
cheese, the next morning for breakfast.
Sounds better than the cherry.
It had the same kind of crust as the cherry. With both of them, the
filling was a lot better tasting than the crust.
My answer to all such, as above. Butter. In this
case, maybe a little vanilla, too.
My form of rebellion? (G)
A pretty mild rebellion and one that
seems to have turned out well for you.
Seems to have; my family (siblings) appear to be enjoying my cooking and
not criticising it. When we went up to NY after my dad passed away, my brother asked me to make some ziti for the family. I didn't get any complaints about it. (G)
It could be that they would have branched out
too, along similar paths, but didn't have the
gumption or commitment to do so.
I did know at one time, Spanish, maybe, but have forgotten. Not that
it > is important.
It's all Spanish to me.
Si. (G)
See what?
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pan Di Spagna - Basic Genoise (Sponge Cake)
Categories: Italian, Desserts, Cakes
Servings: 2
5 Eggs
2 Egg yolks
6 1/2 oz Sugar
1 ts Vanilla
6 1/2 oz Cake flour
1/4 ts Cornstarch
1 pn Salt
Preheat oven to 350 degrees. 1. Blend the eggs, egg yolks, and sugar in a
mixer bowl with a wire whip attachment until the mixture doubles in
volume-about 15 minutes on high speed. Just before stopping the mixer,
add
the vanilla and mix in. 2. Sift together the cake flour, cornstarch and
salt. fold dry mixture into egg mixture with a wooden spoon or rubber
spatula, just until blended. 3. Coat two 10-inch round cake pans with
shortening. Pour the batter into the pans and put them immediately into
a
preheated 350 degree oven. Bake until tops are springy to the touch,
about
45-50 minutes. 4. Remove the cakes from the pans and cool on a wire rack.
When cool, use a long serrated knife to slice off the tops of the cakes.
For tirami su or other layer cakes, divide each cake into three uniform
layers with a serrated knive. Makes two cakes. Suggested wine: Passito
del
Santo Chef Andrea says in his book, "We bake all our own cakes an
Andrea's,
and this is the one we probably bake most often. It is the basis for our
own tirami su, our strawberry cake, and a few others." From La Cucina di
Andrea's cookbook by Andrea Apuzzo. 89-63780 Published by dell'ART, Inc.
Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana, 70002
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