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@poddster wrote:

Spoken like a true Magyar 🙂

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heard there was a new one out (or i hadnt come across it before)

 

smoked favoured paprika, hmmm (mmmm)

It's a profound thing Amber.  I wonder why it is that someone like me can just love corriader, the small, the texture, the aftertaste etc yet I know it can be really off putting to others. Tastebuds are weird lol

 I hate basil.

 

 

i stopped using basil coz i thought it spoilt most dishes

i wonder what it is best used for?

Fresh basil tastes really good

 

http://www.huffingtonpost.com/2012/05/18/basil-recipes_n_1524556.html

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@amber-eyed-girl wrote:

Fresh basil tastes really good

 

http://www.huffingtonpost.com/2012/05/18/basil-recipes_n_1524556.html

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oh ive bought it dry in a jar

 

 

 

cheers, will look at the video for some tips

Maybe you were using too much Joz? It can be over powering but a little bit in home made passata just one or two fresh leves per jar is good it seems to accompany italian food nicely, bruschetta, pizza, bolognese and of course Pesto is the main thing I've ever used fresh basil for. But it does have to have the right amount of pine nuts, lemon and olive oil to be good. 

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@secondhand-wonderland wrote:

Maybe you were using too much Joz? It can be over powering but a little bit in home made passata just one or two fresh leves per jar is good it seems to accompany italian food nicely, bruschetta, pizza, bolognese and of course Pesto is the main thing I've ever used fresh basil for. But it does have to have the right amount of pine nuts, lemon and olive oil to be good. 

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i'll try it next time i make a noodle/ bolognese brew

 

cheers

Joe , basil is best with tomatoes.....I love a fresh tom sandwich with torn basil and if I cut up tomatoes as a side I always have some torn basil over them.......yummmmmmmm

Herbs I love are basil, lemon thyme, parsley. I need to taste more and can't wait to make deep fried basil chips 😄

I like the aroma of lemon thyme, all the thymes.

And remember, dry herbs go in early in the dish, while you are frying the onions and meat, frying them off a bit  releases the flavours of dried herbs.  Fresh herbs go in at the end. So if you are going to add fresh basil in  your bolognese, roughly chop a couple of leaves and chuck them in the last 5 minutes of cooking same with fresh parsley, such better flavour 🙂