I've been growing my own herbs like rosemary, basil, mint and catnip. So far I've just been drying them but I want to make my own oils. Can you explain how to do this?
How do I make my own essential oils?
I have heard that laying a bunch of the scented petals on a layer of fat (skimmed pure lard) will work very well to absorb the essence. Then you disolve this fat in alchohol for use.
Reply:Try a low simmer for a short while. Then let it cool in the pot. Then see if the oils don't rise to the top. Separating can be tricky so most home made stuff tends to be watery. But there are better instructions on the web. I'll see if I can get some for you.
Monday, January 30, 2012
Live in Houston, TX wondering if when I can start vegetable and herb garden?
Where can I get seeds or seedling? Basil, tyme, oregano, rosemary, green onion, tomatoes, okra, bell peppers (green, yellow, red) etc. just typical veggies and herbs. any suggestions?
Live in Houston, TX wondering if when I can start vegetable and herb garden?
Any common stores like Home Depot, Wal Mart, as well as nursuries are beginning to carry seed packets now this time of year. I'm planning on going to look at some tomorrow actually.
I'm not sure how cold it is in texas right now... if there is frost or maybe even the chance of snow. You want to plant your plants after the last chance of frost... here in Canada that's usually late April, I don't know for Texas. Unless you want to start your seeds indoors in small containers...
Reply:If you like okra, it grows BEAUTIFULLY in Texas, and it's utterly easy. I personally happen to like beets, but everybody is different. I also like to grow at least one variety of hot peppers - just choose the one that is good for your palate (I'm big on jalapenos). As far south as you are, you should be able to grow just about anything you want, although it's a little late to plant "winter" veggies, I think. Places like Home Depot have lots of bedding plants; Wolfe Nursery also has great stuff. You're already past the average last freeze date for Houston (February 14), so you're probably safe to start planting, especially as you're well into the 70s during the day.
Enjoy!
Reply:Onions are cool weather plants, need to be growing now. It is probably warm enough now to plant everything, although okra likes hot weather and will not grow much when it is cool. Onions should have been planted earlier, I live 60 miles east-north-east of Abilene and I planted onions last Fall. Been growing all winter.
Reply:Winter veggies like artichokes and peas will do great. You can buy tomato plant starters now, but it is best to keep them inside or in a weather protected area until the frost ends. If you buy seeds, make sure you check for the expiration date. Yes, seeds can go bad. I dont want you to waste your money...
Reply:when you buy seeds for garden the back of the pack will give you a general idea when to plant the seeds by zones. you can buy the seeds at any hardwaes store
Live in Houston, TX wondering if when I can start vegetable and herb garden?
Any common stores like Home Depot, Wal Mart, as well as nursuries are beginning to carry seed packets now this time of year. I'm planning on going to look at some tomorrow actually.
I'm not sure how cold it is in texas right now... if there is frost or maybe even the chance of snow. You want to plant your plants after the last chance of frost... here in Canada that's usually late April, I don't know for Texas. Unless you want to start your seeds indoors in small containers...
Reply:If you like okra, it grows BEAUTIFULLY in Texas, and it's utterly easy. I personally happen to like beets, but everybody is different. I also like to grow at least one variety of hot peppers - just choose the one that is good for your palate (I'm big on jalapenos). As far south as you are, you should be able to grow just about anything you want, although it's a little late to plant "winter" veggies, I think. Places like Home Depot have lots of bedding plants; Wolfe Nursery also has great stuff. You're already past the average last freeze date for Houston (February 14), so you're probably safe to start planting, especially as you're well into the 70s during the day.
Enjoy!
Reply:Onions are cool weather plants, need to be growing now. It is probably warm enough now to plant everything, although okra likes hot weather and will not grow much when it is cool. Onions should have been planted earlier, I live 60 miles east-north-east of Abilene and I planted onions last Fall. Been growing all winter.
Reply:Winter veggies like artichokes and peas will do great. You can buy tomato plant starters now, but it is best to keep them inside or in a weather protected area until the frost ends. If you buy seeds, make sure you check for the expiration date. Yes, seeds can go bad. I dont want you to waste your money...
Reply:when you buy seeds for garden the back of the pack will give you a general idea when to plant the seeds by zones. you can buy the seeds at any hardwaes store
What would be a good substitute for mint in this salad?
Watermelon and Cantaloupe Salad with Mint Vinaigrette Recipe courtesy Giada De Laurentiis
See this recipe on air Saturday Jul. 07 at 7:30 AM ET/PT.
1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe
In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Simple Syrup:
1/2 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
Yield: 1 cup
would rosemary be good?
What would be a good substitute for mint in this salad?
Rosemary would overpower the fruit in the salad; it's a very strong herb. I would either use sweet basil or maybe a little lemon thyme or even some lemongrass.
Reply:No rosemary, instead of spice you can try either mango or passion fruit puree
Reply:How about some fresh dill???
Reply:poppy seed
I've seen a Poppyseed Vinaigrette for fruit in the supermarket.
Reply:I don't know about rosemary. It seems too bold, but maybe it would work for you. I was thinking more along the line of cilantro. Cilantro with sweet things has got a real kicky taste. It might be too much for some, but I really like it.
Reply:Sometimes Thyme and Sage together will be a good sub for mint
Reply:No. Rosemary pairs more with savory dishes. If you can't find fresh mint, I would either use a bit of peppermint extract or leave it out completely.
hornspimple
See this recipe on air Saturday Jul. 07 at 7:30 AM ET/PT.
1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe
In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Simple Syrup:
1/2 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
Yield: 1 cup
would rosemary be good?
What would be a good substitute for mint in this salad?
Rosemary would overpower the fruit in the salad; it's a very strong herb. I would either use sweet basil or maybe a little lemon thyme or even some lemongrass.
Reply:No rosemary, instead of spice you can try either mango or passion fruit puree
Reply:How about some fresh dill???
Reply:poppy seed
I've seen a Poppyseed Vinaigrette for fruit in the supermarket.
Reply:I don't know about rosemary. It seems too bold, but maybe it would work for you. I was thinking more along the line of cilantro. Cilantro with sweet things has got a real kicky taste. It might be too much for some, but I really like it.
Reply:Sometimes Thyme and Sage together will be a good sub for mint
Reply:No. Rosemary pairs more with savory dishes. If you can't find fresh mint, I would either use a bit of peppermint extract or leave it out completely.
horns
How big a chicken should I roast?
I'm feeding 6 adults and 3 kids. How big a chicken should I roast? Also, any suggestions for a side dish. Its going to be a lemon, rosemary, garlic roasted chicken. Thanks in advance!
How big a chicken should I roast?
I am thinking you need more than one chicken as they do not really come all that big. If the kids are young they probably prefer a leg, so that is three legs right there, and three legged chickens are hard to find. Ok all joking aside I would roast two chickens, and serve something easy on the side. My family of four can pretty well do in a roast chicken by themselves. Thinking maybe steamed broccoli or some cheesy broccoli rice casserole, or mac and cheese (kid favorite), and a big salad for the adults to love. Scalloped potatoes can go in the oven with the roasting chickens, or you could par boil the potatoes, then cool and slice, and shove the scalloped taters in as you pull out the hens to rest and be cut up. If there is any leftover chicken, it's tasty if you debone and add to some stuffing or a hearty chicken pot pie.
Reply:CHICKEN MINUS 40% = USABLE MEAT TO EAT.
4-6 OZ MEAT PER ADULT. 3-6 OZ PER KID.
16-OZ IN A LB.
Reply:I'd say 3, 4-5 pound chickens..
Got to have the mashed potatoes.. With skins on, mixed with chopped onions.. Yum..
Now I'm hungry lol
Reply:If you can come up with say a 4lb chicken, that should cover it. I would do a green bean dish with it. 2 cans of green beans, 1 can of garlic mushroom soup alittle black pepper, a small amt of milk so it is not too dry and stir in some fried onions when cooking in oven and place more on top when down. Some dinner rolls would be a good addition too.
Reply:You should do two chickens medium size, accompaniments, well, the worlds your oyster, I would go with standard vege, potato, pumpkin, parsnip, sweet potato for roast. Steamed beans, peas, carrots, brocolli, cauliflower, silverbeet, cabbage. Cassorole corgettes, capsicum, tomatoes, mushrooms, shallots or spring onions, thats a cut down version for you...
Reply:Not sure about the chicken but yeah it does need to be big.I would have yellow rice, green bean casserole, rolls. Sound so good I think i'm gonna go eat. HEHEHEHE
Reply:I'm with Katie...I'd go with 2 chickens for that many people. 4 to 5 pounds each. After all, what if all the kids want a drumstick? Or most of the people want white meat? With 2 chickens, you'd have enough of whatever kind of meat, white or dark, everyone wants.
For side dishes, I'd have stuffing, mashed potatoes, gravy, and a couple veggies.
Reply:i prefer rice balls with nam-nuc sauce. first person to tell me what nam-nuc is, i give points.
Reply:yeah you def need more than one chicken, whoever says one will cover it is wrong.
How big a chicken should I roast?
I am thinking you need more than one chicken as they do not really come all that big. If the kids are young they probably prefer a leg, so that is three legs right there, and three legged chickens are hard to find. Ok all joking aside I would roast two chickens, and serve something easy on the side. My family of four can pretty well do in a roast chicken by themselves. Thinking maybe steamed broccoli or some cheesy broccoli rice casserole, or mac and cheese (kid favorite), and a big salad for the adults to love. Scalloped potatoes can go in the oven with the roasting chickens, or you could par boil the potatoes, then cool and slice, and shove the scalloped taters in as you pull out the hens to rest and be cut up. If there is any leftover chicken, it's tasty if you debone and add to some stuffing or a hearty chicken pot pie.
Reply:CHICKEN MINUS 40% = USABLE MEAT TO EAT.
4-6 OZ MEAT PER ADULT. 3-6 OZ PER KID.
16-OZ IN A LB.
Reply:I'd say 3, 4-5 pound chickens..
Got to have the mashed potatoes.. With skins on, mixed with chopped onions.. Yum..
Now I'm hungry lol
Reply:If you can come up with say a 4lb chicken, that should cover it. I would do a green bean dish with it. 2 cans of green beans, 1 can of garlic mushroom soup alittle black pepper, a small amt of milk so it is not too dry and stir in some fried onions when cooking in oven and place more on top when down. Some dinner rolls would be a good addition too.
Reply:You should do two chickens medium size, accompaniments, well, the worlds your oyster, I would go with standard vege, potato, pumpkin, parsnip, sweet potato for roast. Steamed beans, peas, carrots, brocolli, cauliflower, silverbeet, cabbage. Cassorole corgettes, capsicum, tomatoes, mushrooms, shallots or spring onions, thats a cut down version for you...
Reply:Not sure about the chicken but yeah it does need to be big.I would have yellow rice, green bean casserole, rolls. Sound so good I think i'm gonna go eat. HEHEHEHE
Reply:I'm with Katie...I'd go with 2 chickens for that many people. 4 to 5 pounds each. After all, what if all the kids want a drumstick? Or most of the people want white meat? With 2 chickens, you'd have enough of whatever kind of meat, white or dark, everyone wants.
For side dishes, I'd have stuffing, mashed potatoes, gravy, and a couple veggies.
Reply:i prefer rice balls with nam-nuc sauce. first person to tell me what nam-nuc is, i give points.
Reply:yeah you def need more than one chicken, whoever says one will cover it is wrong.
How do I get my basil growing again?
I have a couple of bunnies on my property and I accidentally left my small potted herb garden on the floor of my deck. Well, sure enough, they got to the fennel and the basil...haha...didn't touch the thyme, rosemary or chives and the fennel is already coming up again. I didn't have to do a thing it just started growing again and is looking great! However, the basil hasn't shown an signs of returning...it's only been a few days but if I need to do anything like snip off the very top to get it to open up a little I just want to know before it's hopeless....if it's not already. Of course, the basil is what I use the most so I'd love to get it going again. I'm pretty new to gardening and this is my first herb garden so any advice is helpful and appreciated. Thanks in advance!
How do I get my basil growing again?
From what you say, you still have some of the plant left, so probably it will come back out on its own. Also, if you "pinch" the top out it will get bushier. Lastly, don't let it bloom - keep pinching the blooms off before they set seed cause the plant will think it is through with its job and begin to stop growing. Sounds crazy I know, but it works.
How do I get my basil growing again?
From what you say, you still have some of the plant left, so probably it will come back out on its own. Also, if you "pinch" the top out it will get bushier. Lastly, don't let it bloom - keep pinching the blooms off before they set seed cause the plant will think it is through with its job and begin to stop growing. Sounds crazy I know, but it works.
What plants don't the deer eat in your garden?
I know I can look in books and on websites, but I want to know which plants other people have had luck with the deer not eating. I have deer roaming through my yard daily. So far I've had luck with rhodies, Daphne, lantana, lavender, rosemary, red hot poker flower, and just a few others who's names I don't remember. What about you?
What plants don't the deer eat in your garden?
Daffoils, Astilbe, Asters, Hollyhocks, Black-Eyed Susan, Purple Coneflower, Hiviscus, Foxglove, Zebra Grass, Peonies, Carnations, Hybrid Phlox, Geraniums, Lilac bush, Widow's tears, etc..............
hope this helps
was it the best answer?? lol
Reply:Well deer will eat practically anything. But in our last home which was pretty forest oriented we found they wouldn't eat ornatmental grasses. So that is what we concentrated on. We had herds coming through our property there and they ate everything. except ornamental grasses.. We tried so many other things and just gave up. Even lipriope. They decided to eat that as well and we were told they didn't. Frankly a hungry deer will eat most anything. But as much as I wish they would eat the ornamentals to cut them down they won't so plant grasses.
Reply:my mother is way out in the middle of nowhere, where everything tries to eat everything... she grows all kinds of tomatoes and cucumber and they never get bothered.. if she finds they're interested in something in particular she pours beer around it and they leave it alone :)
a friend had a problem with deer specifically and she eventually had to get other plants that they like to eat more than her veggies and keep them on the opposite side of her property
Reply:this is going to sound gross, but my grandfather swore by it. he would pee in tin cans, like green bean or corn cans, and bury them half deep in and around his garden (and he had a big garden full of tomatoes and such). the deer didn't like the smell, i suppose, and never bothered his plants.
Reply:Daffodils are absolutely deer proof. Other plants I have without deer damage: crocuses, garlic, onions, asiatic lilies, dayliles, hollyhocks, bee balm, oregano, chives, echinacea, comfrey, lavender.
Reply:I found a couple links that might be helpful. Good luck! I wouldn't wanna be you. I'd cry if my gardens were eaten up by deer.
Reply:As I'm in Australia I found it interesting to read recently on an American nursery site that Australian natives are not attractive to deer. As long as you have the heat give some Grevilleas, Callistemon etc a go. Funny I haven't seen any deer lately but the kangaroos think there great.
Reply:for sure deer never eat Chile ,paprika ,lemongrass ,
the best is pour some cigar in hot water and spray over the leaves .
PS, they do not eat also coconut plant ,they cant reach
Reply:Lantana I like Pammy R answer. I give him a star.
Reply:Everything- I am on the Eastern Shore and the B***ches eat it all. Tomatoe, Hidranglas- hell they are some hungry thangs
Reply:Chives and gillyweed.
Reply:I would say peppers but last year they ate them all.
In the fall I yell out eat my lead as I pull the trigger of my shotgun.
Reply:They leave my daffodils,roses,daylilies,and daisies alone.They ate ALL of my tulips this Spring!
Reply:Cacti
Sorry I couldn't resist ; )
Reply:this is such a funny question so funny i cant even answer it sorry . . . . .
Reply:plants don't eat deer
Reply:the weeds
Reply:poison ivy and oak
Reply:g
What plants don't the deer eat in your garden?
Daffoils, Astilbe, Asters, Hollyhocks, Black-Eyed Susan, Purple Coneflower, Hiviscus, Foxglove, Zebra Grass, Peonies, Carnations, Hybrid Phlox, Geraniums, Lilac bush, Widow's tears, etc..............
hope this helps
was it the best answer?? lol
Reply:Well deer will eat practically anything. But in our last home which was pretty forest oriented we found they wouldn't eat ornatmental grasses. So that is what we concentrated on. We had herds coming through our property there and they ate everything. except ornamental grasses.. We tried so many other things and just gave up. Even lipriope. They decided to eat that as well and we were told they didn't. Frankly a hungry deer will eat most anything. But as much as I wish they would eat the ornamentals to cut them down they won't so plant grasses.
Reply:my mother is way out in the middle of nowhere, where everything tries to eat everything... she grows all kinds of tomatoes and cucumber and they never get bothered.. if she finds they're interested in something in particular she pours beer around it and they leave it alone :)
a friend had a problem with deer specifically and she eventually had to get other plants that they like to eat more than her veggies and keep them on the opposite side of her property
Reply:this is going to sound gross, but my grandfather swore by it. he would pee in tin cans, like green bean or corn cans, and bury them half deep in and around his garden (and he had a big garden full of tomatoes and such). the deer didn't like the smell, i suppose, and never bothered his plants.
Reply:Daffodils are absolutely deer proof. Other plants I have without deer damage: crocuses, garlic, onions, asiatic lilies, dayliles, hollyhocks, bee balm, oregano, chives, echinacea, comfrey, lavender.
Reply:I found a couple links that might be helpful. Good luck! I wouldn't wanna be you. I'd cry if my gardens were eaten up by deer.
Reply:As I'm in Australia I found it interesting to read recently on an American nursery site that Australian natives are not attractive to deer. As long as you have the heat give some Grevilleas, Callistemon etc a go. Funny I haven't seen any deer lately but the kangaroos think there great.
Reply:for sure deer never eat Chile ,paprika ,lemongrass ,
the best is pour some cigar in hot water and spray over the leaves .
PS, they do not eat also coconut plant ,they cant reach
Reply:Lantana I like Pammy R answer. I give him a star.
Reply:Everything- I am on the Eastern Shore and the B***ches eat it all. Tomatoe, Hidranglas- hell they are some hungry thangs
Reply:Chives and gillyweed.
Reply:I would say peppers but last year they ate them all.
In the fall I yell out eat my lead as I pull the trigger of my shotgun.
Reply:They leave my daffodils,roses,daylilies,and daisies alone.They ate ALL of my tulips this Spring!
Reply:Cacti
Sorry I couldn't resist ; )
Reply:this is such a funny question so funny i cant even answer it sorry . . . . .
Reply:plants don't eat deer
Reply:the weeds
Reply:poison ivy and oak
Reply:g
What are good herbs to grow in kitchen?
I tried growing basil... but it died after a few days. The rosemary is still going strong. How often do you water it?
What are good herbs to grow in kitchen?
Some good choices:
Chives - This hardy perennial herb is easy to grow and can be planted with flowers, vegetables or other herbs. Use as a border or in pots, either indoors or outside. The thin, green tube-like tops have a mild garlic flavor and are used for flavoring salads, soups, stews and stir-fry. Grows well in a sunny or slightly shaded location.
Dill - An easy to grow and attractive annual whose pleasingly aromatic young stems are used for flavoring soups and sauces and the seeds as well as the herbage are essential in dill pickles. Chopped leaves have a rare affinity for sour cream and cucumbers.
Oregano - Popular cooking herb used extensively in Italian, Mexican and Spanish cuisine. Attractive shrub-like perennial grown for leaves which are used fresh or dried to flavor soups, sauces, chilies, pizza, spaghetti, salad dressings, meats, and much more.
Plain Leaf Parsley - This parsley is a favorite as it has foliage, which is medium dark green, flat and deeply cut. More flavorful than the curled types, is gathered, dried and put into airtight jars to be used during the winter for flavoring soups, stews and sauces. Grow some on the kitchen windowsill.
Rosemary - The aromatic leaves of this shrubby evergreen perennial may be used fresh or dried to provide a delightful seasoning to chicken, stew, and all meats. In mild winter areas, makes an excellent hedge. Elsewhere, it is best grown in moveable containers or as an annual. Add greenery to your patio.
Sage - Sage is widely used as poultry seasoning, as well as in sausage, soups, stuffing and stews.
Spearmint - Easy to grow, popular hardy perennial herb with intensely flavored green leaves. Leaves may be used dried or fresh in salads, sauces, jellies, vegetable, meats, and potpourris or as a garnish. Ideal for the apartment dweller.
Thyme - A low growing herb that is a mainstay in French cooking, should be grown in every home garden for ornamental and border effect. Invaluable for aromatic, medicinal and flavoring purposes.
Follow the links in Source(s) to read more about kitchen gardening.
Reply:Rosemary is a good resiliant herb to grow, you can move it outside when it gets big enough too. I don't know exactly how often you water it, but I water mine about once a week and it seems fine! (give it a bit of plant-food as well, you can buy this at garden centres).
Parsley does quite well inside as well, as does a curry plant, and they give off a great smell!
Reply:basil need s alot of direct sunlight, parsley, thyme,oregano,are always used and easy to grow indoors, i have found the gound cover ones.. (such as thyme) grow quickly and need very little upkeep.. (slow-release feltilisers is generally enough to heep them happy :)
The rosemary is a tough herb, as long as it's gettin plent of dirct sun just water to keep the soil/dirt moist. overwatering will cause root rot.
i found the curry plant grrt to grow, it fast growin, and beautifully aromatic. :)
Reply:mini basil is happy to live it's entire life on your kitchen window sill. I'm basil challenged in my yard and even I could keep it alive until winter.
little leaves make it an attractive indoor plant, too
Reply:a herb that can grow
Toothpaste
What are good herbs to grow in kitchen?
Some good choices:
Chives - This hardy perennial herb is easy to grow and can be planted with flowers, vegetables or other herbs. Use as a border or in pots, either indoors or outside. The thin, green tube-like tops have a mild garlic flavor and are used for flavoring salads, soups, stews and stir-fry. Grows well in a sunny or slightly shaded location.
Dill - An easy to grow and attractive annual whose pleasingly aromatic young stems are used for flavoring soups and sauces and the seeds as well as the herbage are essential in dill pickles. Chopped leaves have a rare affinity for sour cream and cucumbers.
Oregano - Popular cooking herb used extensively in Italian, Mexican and Spanish cuisine. Attractive shrub-like perennial grown for leaves which are used fresh or dried to flavor soups, sauces, chilies, pizza, spaghetti, salad dressings, meats, and much more.
Plain Leaf Parsley - This parsley is a favorite as it has foliage, which is medium dark green, flat and deeply cut. More flavorful than the curled types, is gathered, dried and put into airtight jars to be used during the winter for flavoring soups, stews and sauces. Grow some on the kitchen windowsill.
Rosemary - The aromatic leaves of this shrubby evergreen perennial may be used fresh or dried to provide a delightful seasoning to chicken, stew, and all meats. In mild winter areas, makes an excellent hedge. Elsewhere, it is best grown in moveable containers or as an annual. Add greenery to your patio.
Sage - Sage is widely used as poultry seasoning, as well as in sausage, soups, stuffing and stews.
Spearmint - Easy to grow, popular hardy perennial herb with intensely flavored green leaves. Leaves may be used dried or fresh in salads, sauces, jellies, vegetable, meats, and potpourris or as a garnish. Ideal for the apartment dweller.
Thyme - A low growing herb that is a mainstay in French cooking, should be grown in every home garden for ornamental and border effect. Invaluable for aromatic, medicinal and flavoring purposes.
Follow the links in Source(s) to read more about kitchen gardening.
Reply:Rosemary is a good resiliant herb to grow, you can move it outside when it gets big enough too. I don't know exactly how often you water it, but I water mine about once a week and it seems fine! (give it a bit of plant-food as well, you can buy this at garden centres).
Parsley does quite well inside as well, as does a curry plant, and they give off a great smell!
Reply:basil need s alot of direct sunlight, parsley, thyme,oregano,are always used and easy to grow indoors, i have found the gound cover ones.. (such as thyme) grow quickly and need very little upkeep.. (slow-release feltilisers is generally enough to heep them happy :)
The rosemary is a tough herb, as long as it's gettin plent of dirct sun just water to keep the soil/dirt moist. overwatering will cause root rot.
i found the curry plant grrt to grow, it fast growin, and beautifully aromatic. :)
Reply:mini basil is happy to live it's entire life on your kitchen window sill. I'm basil challenged in my yard and even I could keep it alive until winter.
little leaves make it an attractive indoor plant, too
Reply:a herb that can grow
Toothpaste
How many of you have made or tried a Dancing Chicken?
A whole chicken, rubbed with salt, pepper, and garlic powder. A can of beer with a sprig of rosemary in it, invert the chicken on the beer. Grill for 1 hour to 1hour 15 minutes.
How many of you have made or tried a Dancing Chicken?
That sounds really good. I haven't tried it, but when I was pregnant, I had dreams of fried chicken that was flying around. I kept trying to jump up and catch it, so that I could eat it, but it was always just out of reach....
Reply:I've never tried that, and hopefully I never will, because according to my religion, which is Islam, alcohol is prohibited, and anyway inverting is something I'd rather do with fractions, not chicken.
But if you go to the website www.subservientchicken.com you can see a "live" dancing chicken by telling the chicken to dance. Kind of crazy.
becca
How many of you have made or tried a Dancing Chicken?
That sounds really good. I haven't tried it, but when I was pregnant, I had dreams of fried chicken that was flying around. I kept trying to jump up and catch it, so that I could eat it, but it was always just out of reach....
Reply:I've never tried that, and hopefully I never will, because according to my religion, which is Islam, alcohol is prohibited, and anyway inverting is something I'd rather do with fractions, not chicken.
But if you go to the website www.subservientchicken.com you can see a "live" dancing chicken by telling the chicken to dance. Kind of crazy.
What are the best herbs and veggies to make a garden with?
I know about basil, rosemary, and tomatoes. They are said to be good crop. What else should I put?
What are the best herbs and veggies to make a garden with?
the best vegetable to start with if you havent grown vegetables are: radishes, these are really simple to grow and here in california you can plant a couple of crops in one harvest. carrots, but make sure you use a mix of potting soil and sand even if you replace your soil with potting soil they still have a hard time growing down same with onions. lettuce, any kind, make sure you keep a ring of snail bait around it at all times. beans are another good and hardy crop i grew all these from seeds from walmart and had an excellent crop good starting veggies so you wont be discouraged.
hope this helps
Reply:Get yourself a vegetable garden book for your region. They will give you tons of ideas and let you know what plants are compatible with what plants. Some plants thrive when planted near something else and some don't do well together at all. Like planting onions within 10 feet of tomato's or cucumber plants is a bad idea.
Also plan your garden into 4 sections and each year rotate your garden sections so you don't start having problems with a lot of bad bugs and you don't mess up the soil as easily.
Reply:I like chives, parsley, oregano, thyme and mint too. They are all easy to grow. I'm also big on cucumbers but they can be messy.
What are the best herbs and veggies to make a garden with?
the best vegetable to start with if you havent grown vegetables are: radishes, these are really simple to grow and here in california you can plant a couple of crops in one harvest. carrots, but make sure you use a mix of potting soil and sand even if you replace your soil with potting soil they still have a hard time growing down same with onions. lettuce, any kind, make sure you keep a ring of snail bait around it at all times. beans are another good and hardy crop i grew all these from seeds from walmart and had an excellent crop good starting veggies so you wont be discouraged.
hope this helps
Reply:Get yourself a vegetable garden book for your region. They will give you tons of ideas and let you know what plants are compatible with what plants. Some plants thrive when planted near something else and some don't do well together at all. Like planting onions within 10 feet of tomato's or cucumber plants is a bad idea.
Also plan your garden into 4 sections and each year rotate your garden sections so you don't start having problems with a lot of bad bugs and you don't mess up the soil as easily.
Reply:I like chives, parsley, oregano, thyme and mint too. They are all easy to grow. I'm also big on cucumbers but they can be messy.
What do they usually do during pest control in an apartment building?
My building has pest control schedules, I was told the company will come next week and they want access to the bathroom, closets and kitchen. What do they do when they pest control the apartment? do I need to empty my closets?, I have a cat, a betta and a few indoor plants mostly cooking spices like chives, rosemary, etc, I am wondering if it is safe for my pets and if they will give me trouble because I have plants inside, any advice?
What do they usually do during pest control in an apartment building?
Did they give you anything to leave for the exterminator? I used to leave a checklist for apartments. The tenants were asked to fill out and leave them on the kitchen table. They were to inform me of any problems or concerns, like pets.
The main focus should be inspection, to look for problems. The bathroom and kitchen access is because bugs need water. The closets is probably for mice. Don't empty the closets. Just try to clear the floor.
The days of random spraying and baseboard treatment are supposed to be gone. If the exterminator is any good, they will figure out you have a cat in about 2 seconds, and be careful. The plants will be fine. Several herbs repel bugs naturally. They are a good thing to have around.
Reply:They usually spray around the base boards. I would keep your cat out while that is being done. Don't worry about the plants.
What do they usually do during pest control in an apartment building?
Did they give you anything to leave for the exterminator? I used to leave a checklist for apartments. The tenants were asked to fill out and leave them on the kitchen table. They were to inform me of any problems or concerns, like pets.
The main focus should be inspection, to look for problems. The bathroom and kitchen access is because bugs need water. The closets is probably for mice. Don't empty the closets. Just try to clear the floor.
The days of random spraying and baseboard treatment are supposed to be gone. If the exterminator is any good, they will figure out you have a cat in about 2 seconds, and be careful. The plants will be fine. Several herbs repel bugs naturally. They are a good thing to have around.
Reply:They usually spray around the base boards. I would keep your cat out while that is being done. Don't worry about the plants.
Which are the easiest herbs to grow indoors?
I live in a small apartment with no yard/garden access, but would love to grow herbs in flower pots. Which herbs do best indoors and which do not require too much sunlight (I don't get a whole lot of direct sunlight in my apt.)? My herbs of choice would be basil, rosemary and parsley. Tips or advice anyone?
Which are the easiest herbs to grow indoors?
Hi my name is Marty, I am a horticulturist living in Sydney Australia. I would like to answer your question.
There are many herbs that you could grow and trial. Parsley and Mint will do fine and Basil.
Rosemary needs a lot of light.
I have just started a new website named
www.apartment-gardening-homes.com. This website will answer your questions in more detail.
The site is new and new pages are yet to be added, but it has exactly what you want. Go to indoor herbs.
Anything else feel free to contact me.
Marty Ware
Reply:basil
Reply:Contact your local green house and ask them this question
Reply:ferns are more easier!i know that because i grow them in my house!
Reply:Rosemary will grow well as a houseplant in a window. Chives may grow also. Basil and parsley will grow,but be spindly and disappointing.There is a grow system for herbs (see link) I saw it for sale at a Bed Bath and Beyond store. It costs over $100, but looks like it works well and has it's own grow-light. Might be fun if you want to invest the money
Reply:Go to Amsterdam's and get as much of the stuff as you can lay your hands on. Get it for free. I know people, so I get it for free when I am over there. Go with a Friend. Sell all of it for the highest price you can get. Then split the cash with your Friend and change the euros into pounds and you will come back home to the UK loaded with cash.
Reply:chives will grow anywhere and garlic chives are also quite easy to grow
shoe horns
Which are the easiest herbs to grow indoors?
Hi my name is Marty, I am a horticulturist living in Sydney Australia. I would like to answer your question.
There are many herbs that you could grow and trial. Parsley and Mint will do fine and Basil.
Rosemary needs a lot of light.
I have just started a new website named
www.apartment-gardening-homes.com. This website will answer your questions in more detail.
The site is new and new pages are yet to be added, but it has exactly what you want. Go to indoor herbs.
Anything else feel free to contact me.
Marty Ware
Reply:basil
Reply:Contact your local green house and ask them this question
Reply:ferns are more easier!i know that because i grow them in my house!
Reply:Rosemary will grow well as a houseplant in a window. Chives may grow also. Basil and parsley will grow,but be spindly and disappointing.There is a grow system for herbs (see link) I saw it for sale at a Bed Bath and Beyond store. It costs over $100, but looks like it works well and has it's own grow-light. Might be fun if you want to invest the money
Reply:Go to Amsterdam's and get as much of the stuff as you can lay your hands on. Get it for free. I know people, so I get it for free when I am over there. Go with a Friend. Sell all of it for the highest price you can get. Then split the cash with your Friend and change the euros into pounds and you will come back home to the UK loaded with cash.
Reply:chives will grow anywhere and garlic chives are also quite easy to grow
shoe horns
What spice do you add to your cooking on a regular basis?
I like the flavor "Rosemary" adds to the food. I used to use the dry stuff in the jars, but now have several pots of it growing, so I have it fresh, whenever I cook.
What spice do you add to your cooking on a regular basis?
I always add hot sauce to everything. It gives it a good flavor.
Reply:In the summer I use fresh home-grown basil. Winter is tougher but I get by with Cajun-blacken spice mix on almost anything. I keep praying that springtime hurries up and arrives.
Reply:Wild Garlic and Pine Nuts, I know the latter is not really a spice, but I like the flavor it brings to Anasazi beans.
Reply:cumin
oregano
garlic
Reply:garlic,garlic and more garlic. sometimes basil
Reply:N O N E,I don't cook, my wife doesn't allow me in the kitchen when she's cooking.
Reply:I use basil the most. I grow and dry basil, rosemary, thyme, and sage. I want to grow marjoram this year because I love it on vegetables in the summer.
Reply:Of course the usual onion and garlic
oregano, bay leaves, marjarom, basil, rosemary, cumin, curry, cinnamon. Try a dash of lemon juice instead of salt..it's mimic's the taste by brightening the flavors.
Reply:meat...seriously...blood is where the real flavor is. Also always garlic...That doesn't sound vampiric at all anymore does it?!
Reply:groung peppercorns, cayenne, and garlic
unless we're talking about a roast, or potatos.... then its savory.............by the truck load.........
I've got seedlings started as we speak waiting for spring planting
Reply:onion powder crush red pepper garlic powder
Reply:garlic - fresh, whole, minced, pressed, chopped, etc.
Reply:garlic
basil
Tony's cajun seasoning
red pepper
Reply:Karma Sutra
Reply:Chilli - either fresh or powdered or dried crushed.
Just love chilli.
Reply:I regularly use ground cumin and garlic and onion powders i put those 3 ingrediants in just about everything!!!i never use salt though.for anyone who has issues with salt these ingridiants are 10 times better and have tons more flavor!!!
Reply:Garlic to just about anything I cook. I also love fresh basil though.
What spice do you add to your cooking on a regular basis?
I always add hot sauce to everything. It gives it a good flavor.
Reply:In the summer I use fresh home-grown basil. Winter is tougher but I get by with Cajun-blacken spice mix on almost anything. I keep praying that springtime hurries up and arrives.
Reply:Wild Garlic and Pine Nuts, I know the latter is not really a spice, but I like the flavor it brings to Anasazi beans.
Reply:cumin
oregano
garlic
Reply:garlic,garlic and more garlic. sometimes basil
Reply:N O N E,I don't cook, my wife doesn't allow me in the kitchen when she's cooking.
Reply:I use basil the most. I grow and dry basil, rosemary, thyme, and sage. I want to grow marjoram this year because I love it on vegetables in the summer.
Reply:Of course the usual onion and garlic
oregano, bay leaves, marjarom, basil, rosemary, cumin, curry, cinnamon. Try a dash of lemon juice instead of salt..it's mimic's the taste by brightening the flavors.
Reply:meat...seriously...blood is where the real flavor is. Also always garlic...That doesn't sound vampiric at all anymore does it?!
Reply:groung peppercorns, cayenne, and garlic
unless we're talking about a roast, or potatos.... then its savory.............by the truck load.........
I've got seedlings started as we speak waiting for spring planting
Reply:onion powder crush red pepper garlic powder
Reply:garlic - fresh, whole, minced, pressed, chopped, etc.
Reply:garlic
basil
Tony's cajun seasoning
red pepper
Reply:Karma Sutra
Reply:Chilli - either fresh or powdered or dried crushed.
Just love chilli.
Reply:I regularly use ground cumin and garlic and onion powders i put those 3 ingrediants in just about everything!!!i never use salt though.for anyone who has issues with salt these ingridiants are 10 times better and have tons more flavor!!!
Reply:Garlic to just about anything I cook. I also love fresh basil though.
What is the difference between bread flour and all-purpose flour?
Can I just use the bleached all-purpose flour to make homemade bread? I have a mad craving for homemade rosemary bread... I MUST HAVE IT NOW! :)
What is the difference between bread flour and all-purpose flour?
Bread Flour is a flour that contains significantly more Wheat Glutin in it. You can make your Bread with the all purpose flour but it will not have the chewy consistency nor will it crust as well.
All Purpose is just that it is the "Jack of all trades--Master of none" in the flour arena.
there are 4 basic types of flour available
Cake (High ash low Gluten) Finer grain crumb
Pastry (High Ash Medium Gluten) Great for cookies and Pie Crusts .
You can make pastry flour with 1/3 cake flour and 2/3 All Purpose
All Purpose (Medium Ash and Medium Gluten) Just as the name implies good for all things but quality will suffer a bit if you are looking for specific results such as chewy bread or flaky pie crusts and cookies
Bread Flour (Low Ash High Gluten) As the proteins break down in the kneading process the gluten develops and glues together the dough and creates a more elastic dough to hold the yeast fermentation in shape and not break down in the proofing and baking process.
Probably more info than you wanted but the short answer is yes you can use both flours but you will like it better if you use bread flour.
Reply:two dollars!
Reply:The person who said knead it a little longer is mistaken, that will get you hard dense bread.
The All-Purpose flour does have lower gluten, so you must 'develop the gluten' by working it more, but not at the end...
To develop gluten in a low gluten flour:
Start will all the liquid, sugar, salt and yeast for your recipe at the proper temp,
Add only 1/3 of the flour for the recipe (don't add the rosemary yet)
Beat with a whisk until it runs trough it in long strings of goo.
At this point the gluten is developed, and you can rest it 5 minutes and proceed with the rest of the recipe as though you had bread flour.
Reply:Bread flour is a high-protein flour, specially formulated for making yeast breads. The combination of extra protein, a tiny bit of malted barley to help the yeast, and vitamin C or potassium bromate to help the formation of the gluten, helps the dough rise and retain gasses as it bakes, resulting in greater volume and better texture.
You can certainly substitute all-purpose flour in a recipe, but the results will be less spectacular. If you have a box of wheat gluten handy, you can add a tablespoon or so to your bread recipe to get essentially the same results as if you had used the bread flour.
Reply:Yes, you can use it. Bread flour has more gluten (protein) than a/p flour, which is necessary for bread tohold it's shape after rising. Just knead your dough a bit longer using a/p.
PS: I'd LOVE to have your T%26amp;T Rosemary Bread recipe! TIA
Reply:bread flour has more gluten
i guess you could use all purpose though
Reply:Yes, you can use all purpose flour. Bread flour has a higher gluten content, but plain flour will work just fine.
Reply:The amount of gluten in the flour determines what type of flour it is. Bread flour has much more gluten than cake flour. All purpose flour has a moderate amount of gluten so it does work for breads; it will also work for cakes but you will a better cake texture and consistancy with a cake flour which is considerably lower in gluten.
Gluten is the protein that allows the dough to stretch during the proofing process. Over working the dough can cause to much gluten to form and the dough can be very difficult to work with.
Reply:All purpose flour doesn't rise and bread flour does.d
beauty
What is the difference between bread flour and all-purpose flour?
Bread Flour is a flour that contains significantly more Wheat Glutin in it. You can make your Bread with the all purpose flour but it will not have the chewy consistency nor will it crust as well.
All Purpose is just that it is the "Jack of all trades--Master of none" in the flour arena.
there are 4 basic types of flour available
Cake (High ash low Gluten) Finer grain crumb
Pastry (High Ash Medium Gluten) Great for cookies and Pie Crusts .
You can make pastry flour with 1/3 cake flour and 2/3 All Purpose
All Purpose (Medium Ash and Medium Gluten) Just as the name implies good for all things but quality will suffer a bit if you are looking for specific results such as chewy bread or flaky pie crusts and cookies
Bread Flour (Low Ash High Gluten) As the proteins break down in the kneading process the gluten develops and glues together the dough and creates a more elastic dough to hold the yeast fermentation in shape and not break down in the proofing and baking process.
Probably more info than you wanted but the short answer is yes you can use both flours but you will like it better if you use bread flour.
Reply:two dollars!
Reply:The person who said knead it a little longer is mistaken, that will get you hard dense bread.
The All-Purpose flour does have lower gluten, so you must 'develop the gluten' by working it more, but not at the end...
To develop gluten in a low gluten flour:
Start will all the liquid, sugar, salt and yeast for your recipe at the proper temp,
Add only 1/3 of the flour for the recipe (don't add the rosemary yet)
Beat with a whisk until it runs trough it in long strings of goo.
At this point the gluten is developed, and you can rest it 5 minutes and proceed with the rest of the recipe as though you had bread flour.
Reply:Bread flour is a high-protein flour, specially formulated for making yeast breads. The combination of extra protein, a tiny bit of malted barley to help the yeast, and vitamin C or potassium bromate to help the formation of the gluten, helps the dough rise and retain gasses as it bakes, resulting in greater volume and better texture.
You can certainly substitute all-purpose flour in a recipe, but the results will be less spectacular. If you have a box of wheat gluten handy, you can add a tablespoon or so to your bread recipe to get essentially the same results as if you had used the bread flour.
Reply:Yes, you can use it. Bread flour has more gluten (protein) than a/p flour, which is necessary for bread tohold it's shape after rising. Just knead your dough a bit longer using a/p.
PS: I'd LOVE to have your T%26amp;T Rosemary Bread recipe! TIA
Reply:bread flour has more gluten
i guess you could use all purpose though
Reply:Yes, you can use all purpose flour. Bread flour has a higher gluten content, but plain flour will work just fine.
Reply:The amount of gluten in the flour determines what type of flour it is. Bread flour has much more gluten than cake flour. All purpose flour has a moderate amount of gluten so it does work for breads; it will also work for cakes but you will a better cake texture and consistancy with a cake flour which is considerably lower in gluten.
Gluten is the protein that allows the dough to stretch during the proofing process. Over working the dough can cause to much gluten to form and the dough can be very difficult to work with.
Reply:All purpose flour doesn't rise and bread flour does.d
What is the recipe for Arby's spice rub that they use for their rotisserie chicken?
I just spoke to a manager and he said that there are about 12 spices that they use and 30% of the recipe is lemon pepper. I think he said rosemary is included as well. I love their chicken but can't seem to find anyone online who has figured out the recipe for the rub.
What is the recipe for Arby's spice rub that they use for their rotisserie chicken?
we get it ship to us as is. so no one at arby's knows what it is.......but soon the chicken will not be like that any more! we're changing it.
Reply:Hi Shelly,
That looks just like you :)
did he say they were changing the recipe?? Oh no!!!! Why??
What is the recipe for Arby's spice rub that they use for their rotisserie chicken?
we get it ship to us as is. so no one at arby's knows what it is.......but soon the chicken will not be like that any more! we're changing it.
Reply:Hi Shelly,
That looks just like you :)
did he say they were changing the recipe?? Oh no!!!! Why??
What is the recipe for the caramel treatment?
Does anyone have any idea what the ingredients are for the caramel treatment for hair is? I know it's something like rosemary, honey, olive oil...... Also the vinegar treatment %26amp; olive oil treatment recipe if possible? I used to get this done by my old hairdresser but she charges way to much for a little kitchen concoction %26amp; refuses to tell me what's in it although she got the recipe from somebody else but it works great keeping my hair smooth cuz my hair tends to frizz %26amp; blow up very easily
What is the recipe for the caramel treatment?
Go to black hair media forum. The recipe's in there under relaxers section then alternative to relaxing.
loops
What is the recipe for the caramel treatment?
Go to black hair media forum. The recipe's in there under relaxers section then alternative to relaxing.
loops
Dying rosemary...?
When my friend passed away his mom gave me his rosemary bush. It was bright green when she gave me it two weeks ago. Now it's brown and crunchy feeling. I water it once everyday, and it gets full sunlight for at least six hours. What can I do to help my rosemary?!
Dying rosemary...?
First off I am sorry for your loss.
What time of the day are you watering the plant? If you are watering it during the hottest part of the day you may be scorching it? Try to water in the mornings or evenings. Here is a site that I found telling you about the care for rosemary. Good luck, I hope it makes a come back.
http://www.taunton.com/finegardening/pla...
Reply:Don't water the friends plant for a week. Buy a new rosemary plant,and put it in good soil and do not over water.
It needs some sun. Ours near the kitchen steps, the southeast corner gets only the morning sun only and it grows well in our primarily sandy and nutrient poor soil.. I deep water and then I don't water it for awhile (maybe a week). I've also neglected it for several weeks, yet it's survived.
http://www.garden-helper.com/learn/plant...
Reply:Rosemary and other herbs want full sun and full neglect. Watering daily (unless it's a new transplant) will effectively rot the roots and kill an extremely hard to kill perennial herb. They prefer to be in the ground and are winter hardy in zone 8 from my experience.
Reply:First off, is the planter that it is in big enough for the size of the plant? You might need to get a new planter and replant it. I would suggest Miracle Grow veg/flower soil. It's a little expensive but we have used it and our rosemary lasts for months. You also might be giving it too much water. Water it deeply every three to four days. Make sure you have some drainage holes in the bottom of the planter so that excess water can drain out. Good Luck.
Dying rosemary...?
First off I am sorry for your loss.
What time of the day are you watering the plant? If you are watering it during the hottest part of the day you may be scorching it? Try to water in the mornings or evenings. Here is a site that I found telling you about the care for rosemary. Good luck, I hope it makes a come back.
http://www.taunton.com/finegardening/pla...
Reply:Don't water the friends plant for a week. Buy a new rosemary plant,and put it in good soil and do not over water.
It needs some sun. Ours near the kitchen steps, the southeast corner gets only the morning sun only and it grows well in our primarily sandy and nutrient poor soil.. I deep water and then I don't water it for awhile (maybe a week). I've also neglected it for several weeks, yet it's survived.
http://www.garden-helper.com/learn/plant...
Reply:Rosemary and other herbs want full sun and full neglect. Watering daily (unless it's a new transplant) will effectively rot the roots and kill an extremely hard to kill perennial herb. They prefer to be in the ground and are winter hardy in zone 8 from my experience.
Reply:First off, is the planter that it is in big enough for the size of the plant? You might need to get a new planter and replant it. I would suggest Miracle Grow veg/flower soil. It's a little expensive but we have used it and our rosemary lasts for months. You also might be giving it too much water. Water it deeply every three to four days. Make sure you have some drainage holes in the bottom of the planter so that excess water can drain out. Good Luck.
Why are the chives in my herb garden turning yellow at the tips?
I planted the garden 2 weeks ago in a container on my deck. All the other herbs (thyme, rosemary, basil, oregano, etc.) seem to be doing great. The container is well drained and I water daily. Any help is greatly appreciated.
Why are the chives in my herb garden turning yellow at the tips?
This should help solve your problem---
Chives with yellow and brown tips are a sign of poor soil. Unlike the other herbs you have planted, chives prefer a rich moist soil.
When cutting chives, cut them close to the soil line as possible. Regrowth usually results in fewer yellow leaves and more chives.
Reply:Yellow leaves almost always means too much water. I'd let the soil dry out a little more between waterings. Cut down to every other day, and I think you'll see better results. Even with a pot that drains well, the soil can hold lots of water if it's "heavy" soil, and that can drown the roots.
Reply:Maybe they are being overwatered. Just a thought!
Reply:Too much water.
Why are the chives in my herb garden turning yellow at the tips?
This should help solve your problem---
Chives with yellow and brown tips are a sign of poor soil. Unlike the other herbs you have planted, chives prefer a rich moist soil.
When cutting chives, cut them close to the soil line as possible. Regrowth usually results in fewer yellow leaves and more chives.
Reply:Yellow leaves almost always means too much water. I'd let the soil dry out a little more between waterings. Cut down to every other day, and I think you'll see better results. Even with a pot that drains well, the soil can hold lots of water if it's "heavy" soil, and that can drown the roots.
Reply:Maybe they are being overwatered. Just a thought!
Reply:Too much water.
How do you use essential oils with a moisturiser?
Can you add a few drops directly to the moisturiser? Or do you need to mix the oils with a carrier oil and then add a few drops of this mixture to the moisturiser, diluting the oils twice? I've just bought some rosemary and lavender oils for use with an unscented facial moisturiser and want to do it safely!
How do you use essential oils with a moisturiser?
Just add two or three drops in your favorite moisturizer and you're good to go.
Reply:always be carefull when useing essential oils a couple of drops per 100mls of moisturiser and mix it well and dont use them when pregnant
benefit cosmetics
How do you use essential oils with a moisturiser?
Just add two or three drops in your favorite moisturizer and you're good to go.
Reply:always be carefull when useing essential oils a couple of drops per 100mls of moisturiser and mix it well and dont use them when pregnant
How often should I water my outdoor potted plants in the summer?
I live in an apartment and I have the plants on my balconey. I have gerainums, rosemary and several ice plants.
How often should I water my outdoor potted plants in the summer?
Depends on what climate you are in. In a dry climate I would say to do it daily. In moister climates, you can neglect them some, but still do it 3 times per week.
Reply:I'm in Zone 9 which is like a desert climate with daytime highs reaching triple digits. Some days, I have to water twice a day, especially the hanging flower baskets which dry out between watering. I finally spent $5 at the home improvement center for a moisture meter that I stick into the potted plant and it tells me whether to water or not. It saves me time, energy and water as I probably have over 100 plants in pots all over my yard and in my window boxes.
Reply:Potted plants require more water than those in the ground. I water mine every other day. Don't drown them -- just keep the soil moist.
Reply:It depends on how quickly they dry out. Stick your finger down into the dirt to about the first knuckle. If the soils feels damp, it doesn't need to be watered. If the soil feels dry it does need to be watered. The more drainage in the pot the quicker it will dry out.
Reply:Once an hour is plenty.
Reply:Every day. Especially if they're in a sunny location. And it's best to water in the morning. Watering at night can cause mildew because they are damp for so long.
ice skates
How often should I water my outdoor potted plants in the summer?
Depends on what climate you are in. In a dry climate I would say to do it daily. In moister climates, you can neglect them some, but still do it 3 times per week.
Reply:I'm in Zone 9 which is like a desert climate with daytime highs reaching triple digits. Some days, I have to water twice a day, especially the hanging flower baskets which dry out between watering. I finally spent $5 at the home improvement center for a moisture meter that I stick into the potted plant and it tells me whether to water or not. It saves me time, energy and water as I probably have over 100 plants in pots all over my yard and in my window boxes.
Reply:Potted plants require more water than those in the ground. I water mine every other day. Don't drown them -- just keep the soil moist.
Reply:It depends on how quickly they dry out. Stick your finger down into the dirt to about the first knuckle. If the soils feels damp, it doesn't need to be watered. If the soil feels dry it does need to be watered. The more drainage in the pot the quicker it will dry out.
Reply:Once an hour is plenty.
Reply:Every day. Especially if they're in a sunny location. And it's best to water in the morning. Watering at night can cause mildew because they are damp for so long.
ice skates
Any good recipes for a boneless pork tenderloin?
I was thinking of cutting it into medallions and then using a glaze of some sort with marsala wine. Maybe add some garlic, rosemary, honey, olive oil, and some mustard for the glaze?
Any good recipes for a boneless pork tenderloin?
Sounds great!!! go for it and serve with dark green leafy with c toms and cucs with green goddess dressing!!!
should be a terrific dinner!!
Reply:Snowboarders Pork Tenderloin
Contributed By: Diane Mott Davidson
Ingredients
2 1/2 pounds Pork tenderloin ( 2 tenderloins)
1/2 c. Dijon-style mustard
1 tablespoon Pressed garlic ( 4 large or 6 small cloves)
1/4 cup Best-quality dry red wine
1/4 cup Extra-virgin olive oil
1 tablespoon Dried thyme, crushed
1/2 Bay leaf
1/4 teaspoon Freshly ground black pepper
1/2 teaspoon Granulated sugar
Preparation
Trim fat and "silver skin" from tenderloins. Rinse, pat dry, and set aside.
Place all the other ingredients in a glass pan and whisk together well. Place tenderloins in the pan, turn them to cover with the marinade, cover the pan with plastic wrap, and place in the refrigerator for 6 hours or overnight.
Thirty minutes before you plan to roast the pork, remove the tenderloins from the refrigerator to come to room temperature.
Preheat oven to 400 degrees. Use a roasting pan with a rack; line the bottom of the pan with foil and place the tenderloins on the rack.
Roast the tenderloins until an instant-read thermometer inserted in the center registers 140F---about 20 to 25 minutes. Do not overcook the pork: the center should still be pink when served. Remove from the oven and slice.
Makes 10 servings
Reply:Ingredients
8 lb pork tenderloin (boneless)
1 1/3 cup soy sauce
2/3 cup oriental toasted sesame oil
4 minced garlic cloves (large)
1 tbsp ground ginger (fresh)
1 tbsp msg (if desired)
19 oz bottled bar-b-q sauce
Oriental Barbecue Pork Tenderloin Recipe
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer). Remove pork from marinade and place on covered grill. Add
wet wood to grill firepan to insure adequate supply of smoke. Prepare
sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.
Servings: 8 servings
Reply:one of my favorites!!
2 to 3 lb. boneless pork loin or substitute
thick pork chops
Meat tenderizer
Garlic powder
1/2 stick butter
2-3 tbsp. Worcestershire sauce
Tenderize meat. Sprinkle lightly with garlic powder. Melt butter and add Worcestershire sauce. Brush meat with Worcestershire mix on both sides. Grill over hot heat, turning only once. Baste once per side while cooking.
Reply:with a sharp knife cut your tenderloin straight down the middle without cutting all the way through, season and set aside.
slice up some vidalia onions and put in a skillet to carmelize,in a little olive oil. Put this in the cavity and close up with some bakers string. Quick fry on all sides and continue
to cook the way you have choosen.
Reply:i glaze mine with brown sugar, soy sauce, duck sauce, garlic, honey, spicy mustard and rosemary
bake in oven or grill it
Reply:Cook's Illustrated is a great recipe for pork medallions with port wine, fresh rosemary, and dried cherries.
Reply:pork is swine. Swine meat is as nasty as rat meat. Just eat chicken and fish if you must eat the flesh of animals at all.
Any good recipes for a boneless pork tenderloin?
Sounds great!!! go for it and serve with dark green leafy with c toms and cucs with green goddess dressing!!!
should be a terrific dinner!!
Reply:Snowboarders Pork Tenderloin
Contributed By: Diane Mott Davidson
Ingredients
2 1/2 pounds Pork tenderloin ( 2 tenderloins)
1/2 c. Dijon-style mustard
1 tablespoon Pressed garlic ( 4 large or 6 small cloves)
1/4 cup Best-quality dry red wine
1/4 cup Extra-virgin olive oil
1 tablespoon Dried thyme, crushed
1/2 Bay leaf
1/4 teaspoon Freshly ground black pepper
1/2 teaspoon Granulated sugar
Preparation
Trim fat and "silver skin" from tenderloins. Rinse, pat dry, and set aside.
Place all the other ingredients in a glass pan and whisk together well. Place tenderloins in the pan, turn them to cover with the marinade, cover the pan with plastic wrap, and place in the refrigerator for 6 hours or overnight.
Thirty minutes before you plan to roast the pork, remove the tenderloins from the refrigerator to come to room temperature.
Preheat oven to 400 degrees. Use a roasting pan with a rack; line the bottom of the pan with foil and place the tenderloins on the rack.
Roast the tenderloins until an instant-read thermometer inserted in the center registers 140F---about 20 to 25 minutes. Do not overcook the pork: the center should still be pink when served. Remove from the oven and slice.
Makes 10 servings
Reply:Ingredients
8 lb pork tenderloin (boneless)
1 1/3 cup soy sauce
2/3 cup oriental toasted sesame oil
4 minced garlic cloves (large)
1 tbsp ground ginger (fresh)
1 tbsp msg (if desired)
19 oz bottled bar-b-q sauce
Oriental Barbecue Pork Tenderloin Recipe
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer). Remove pork from marinade and place on covered grill. Add
wet wood to grill firepan to insure adequate supply of smoke. Prepare
sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
minced garlic clove in a bowl and mix well. Serve over sliced pork
tenderloins.
Servings: 8 servings
Reply:one of my favorites!!
2 to 3 lb. boneless pork loin or substitute
thick pork chops
Meat tenderizer
Garlic powder
1/2 stick butter
2-3 tbsp. Worcestershire sauce
Tenderize meat. Sprinkle lightly with garlic powder. Melt butter and add Worcestershire sauce. Brush meat with Worcestershire mix on both sides. Grill over hot heat, turning only once. Baste once per side while cooking.
Reply:with a sharp knife cut your tenderloin straight down the middle without cutting all the way through, season and set aside.
slice up some vidalia onions and put in a skillet to carmelize,in a little olive oil. Put this in the cavity and close up with some bakers string. Quick fry on all sides and continue
to cook the way you have choosen.
Reply:i glaze mine with brown sugar, soy sauce, duck sauce, garlic, honey, spicy mustard and rosemary
bake in oven or grill it
Reply:Cook's Illustrated is a great recipe for pork medallions with port wine, fresh rosemary, and dried cherries.
Reply:pork is swine. Swine meat is as nasty as rat meat. Just eat chicken and fish if you must eat the flesh of animals at all.
What grows best in a herb garden?
I am just starting to plant my garden. I decided to do a small herb garden. I would like some examples of herbs that are pretty easy to grow and that taste great. I cook alot with oregano, basil, rosemary, and parsley. Have any tips or any other suggestions for a great garden? Thanks.
What grows best in a herb garden?
You can't go wrong with an herb garden. The ones you mentioned do very well, and I have them in my garden. You might want to plant a bit of thyme as well. It's good for seasoning meats, and smells wonderful. You may also want to plant some dillweed and mint.
Reply:I was very tempted to say herbs, but that would be getting off to a bad start! lol. I have chives, marjorum, rosemary. basil,parsley,oregano,thyme,lemon verbena(also great as an ornamental shrub), %26amp; a bay tree.All are easy to grow %26amp; respond well to being harvested regularly once the plant is established.
Reply:It's always nice to have fresh herbs in your garden whenever you need them. There are lots of herbs you can grow, like basil. There are some important things you might want to know about using your own herbs for cooking here:
http://practicalgardeningtips.com/herb-g...
Reply:I will say not to plant orange mint. It will completely take over your herb garden. We have oregano, rosemary, thyme, sage, italian parsley, and peppermint (good for bad breath on the patio). All of these do really well with minimal watering. Good luck.
Reply:I grow one every year and the one that will come back each time is chives. Basil is also a good one, gets nice and bushy if you keep the leaves and flowers pinched back. Lavender is amazing because of the aroma. Happy Gardening!
Reply:They are all easy to grow. Some are perennials and will come back and some are not.
What grows best in a herb garden?
You can't go wrong with an herb garden. The ones you mentioned do very well, and I have them in my garden. You might want to plant a bit of thyme as well. It's good for seasoning meats, and smells wonderful. You may also want to plant some dillweed and mint.
Reply:I was very tempted to say herbs, but that would be getting off to a bad start! lol. I have chives, marjorum, rosemary. basil,parsley,oregano,thyme,lemon verbena(also great as an ornamental shrub), %26amp; a bay tree.All are easy to grow %26amp; respond well to being harvested regularly once the plant is established.
Reply:It's always nice to have fresh herbs in your garden whenever you need them. There are lots of herbs you can grow, like basil. There are some important things you might want to know about using your own herbs for cooking here:
http://practicalgardeningtips.com/herb-g...
Reply:I will say not to plant orange mint. It will completely take over your herb garden. We have oregano, rosemary, thyme, sage, italian parsley, and peppermint (good for bad breath on the patio). All of these do really well with minimal watering. Good luck.
Reply:I grow one every year and the one that will come back each time is chives. Basil is also a good one, gets nice and bushy if you keep the leaves and flowers pinched back. Lavender is amazing because of the aroma. Happy Gardening!
Reply:They are all easy to grow. Some are perennials and will come back and some are not.
Where can i buy a roll of recycled strong brown paper?
I like to wrap up my christmas presents in brown paperand add things like cinamon sticks or a bit of Rosemary from the garden. But where can i buy brown paper that is recycled?
Where can i buy a roll of recycled strong brown paper?
i do that too!! i get mine from WHS, not sure if its recylced though!!
Reply:you could try any whs store or local post office normally do it to
Reply:http://www.euroffice.co.uk/itm_show.asp?...
Reply:I bought mine in WH Smiths last year. It lasted me all year too - looks so nice with string too...
Reply:My MIL works for the Seattle Times, and can buy end rolls, left over paper, from them for a very reasonable sum.
My kids use them to color on, cover our table for art projects etc. I've received white, brown and green.
I would check with your local paper/printer.
Best of luck!
Reply:Maybe Viking Office Supplies (UK)
http://www.viking-direct.co.uk/catalog/v...
Where can i buy a roll of recycled strong brown paper?
i do that too!! i get mine from WHS, not sure if its recylced though!!
Reply:you could try any whs store or local post office normally do it to
Reply:http://www.euroffice.co.uk/itm_show.asp?...
Reply:I bought mine in WH Smiths last year. It lasted me all year too - looks so nice with string too...
Reply:My MIL works for the Seattle Times, and can buy end rolls, left over paper, from them for a very reasonable sum.
My kids use them to color on, cover our table for art projects etc. I've received white, brown and green.
I would check with your local paper/printer.
Best of luck!
Reply:Maybe Viking Office Supplies (UK)
http://www.viking-direct.co.uk/catalog/v...
How can I protect my plants and herbs from slugs and other pests?
I'm trying to be green fingered in the garden and reverse my history of wilting everything I try to grow.. but how can I protect my plants without using nasty chemicals? Especially for my herb pots - I don't want to be putting anything nasty on them when I plant to eat them. Last year my poor mint plants were savaged by slugs. This year I'm growing sage, mint, thyme, rosemary and basil and lots of lavendar.
How can I protect my plants and herbs from slugs and other pests?
egg shells
its as simple as that
i grow herbs, small amounts of vegetables and strawberries etc
just outside the kitchen door i keep a wee pail and everytime i use eggs i rinse the shells and pop them in there
when i have a need, i take them, crush them in he pail and sprinkle around the pots and earth,
i use no chemicals at all, ever, egg shells create a diatomaceous barrier, lime also works but not so good for some plants, grow rosemary and lavender abundantly also helps, slugs hate the smell of both and wont venture near where its grown, i do grow both but stick with my trusty egg shells hasnt failed me yet, ask a few neighbours or friends to keep them too to get you started, few people have a use for them anyways, and if you have an abundance thrown them in the pot when re planting, does the soil good too
Reply:I found slugs love herbs - and tomatoes (the swines!!).
In DIY and garden centres you can buy copper sticky-backed tape. It's about ￡5 for a biggish roll. I bought this and wrapped it round the pots and it did the trick - slugs get an electric shock when they move across the copper.
You can also lay salt circles round pots but of course, this only works in dry weather.
You can also buy 'pot feet' which raise pots off the ground a little but slugs are capable of stretching so you'll still need copper tape.
Another thing I found in Homebase was woven fabric and copper discs - a bit like weed control fabric. You can trim to size and place this over the dirt in the plant pot. Stops the slugs and stops the weeds too.
Mint is super tough and even if the slugs had a good ol' munch, it'll grow back again!
Reply:I have know many gardeners that have tried to use natural means of protecting against pests but they are never full-proof and they always revert back to chemicals. I use slug pellets and they do the job perfect. Just make sure you remove any dead slugs so the birds dont eat them.
Reply:a good tip is plant marrygolds in between your plants the other thing tuycan do is get small lids and fill them with beer they hate it or slug pellets but i dont like them.
Reply:Slugs like beer apparently!
Reply:My granda used put salt down.
Reply:i know growing castor beans in your garden will detour moles.. not sure about slugs tho
Reply:I agree with Fi, but I'm just addding that egg shells are also great for keeping rodents out, (another pest). they can't stand the feel of the broken egg shells on their feet.
Reply:There are 3 ways to stop slugs and snails, first is the basic snail/slug pellits. work but are not that good because birde will sometimes eat the dead slugs/snails and get sick them selfs.
Second, beer traps. Yeast attracts them and when they fall in the traps they can not excape and will drown.
Biological control.
use nematodes 100% safe around children, pets and other wildlife.
Its what i use ^^
Reply:Before you start with the beer traps remember the hedgehogs get pissed on the slugs and can't roll up to protect themselves from dogs etc.
Hanging baskets?
Try the CAT link:
Reply:I cut plastic cola bottles in half and then cut a slit down one side, wrap them around the base of my plants and pressed into the ground. This has worked well on my promroses and hollyhocks which the slugs usually massacre
skatesdermatologist
How can I protect my plants and herbs from slugs and other pests?
egg shells
its as simple as that
i grow herbs, small amounts of vegetables and strawberries etc
just outside the kitchen door i keep a wee pail and everytime i use eggs i rinse the shells and pop them in there
when i have a need, i take them, crush them in he pail and sprinkle around the pots and earth,
i use no chemicals at all, ever, egg shells create a diatomaceous barrier, lime also works but not so good for some plants, grow rosemary and lavender abundantly also helps, slugs hate the smell of both and wont venture near where its grown, i do grow both but stick with my trusty egg shells hasnt failed me yet, ask a few neighbours or friends to keep them too to get you started, few people have a use for them anyways, and if you have an abundance thrown them in the pot when re planting, does the soil good too
Reply:I found slugs love herbs - and tomatoes (the swines!!).
In DIY and garden centres you can buy copper sticky-backed tape. It's about ￡5 for a biggish roll. I bought this and wrapped it round the pots and it did the trick - slugs get an electric shock when they move across the copper.
You can also lay salt circles round pots but of course, this only works in dry weather.
You can also buy 'pot feet' which raise pots off the ground a little but slugs are capable of stretching so you'll still need copper tape.
Another thing I found in Homebase was woven fabric and copper discs - a bit like weed control fabric. You can trim to size and place this over the dirt in the plant pot. Stops the slugs and stops the weeds too.
Mint is super tough and even if the slugs had a good ol' munch, it'll grow back again!
Reply:I have know many gardeners that have tried to use natural means of protecting against pests but they are never full-proof and they always revert back to chemicals. I use slug pellets and they do the job perfect. Just make sure you remove any dead slugs so the birds dont eat them.
Reply:a good tip is plant marrygolds in between your plants the other thing tuycan do is get small lids and fill them with beer they hate it or slug pellets but i dont like them.
Reply:Slugs like beer apparently!
Reply:My granda used put salt down.
Reply:i know growing castor beans in your garden will detour moles.. not sure about slugs tho
Reply:I agree with Fi, but I'm just addding that egg shells are also great for keeping rodents out, (another pest). they can't stand the feel of the broken egg shells on their feet.
Reply:There are 3 ways to stop slugs and snails, first is the basic snail/slug pellits. work but are not that good because birde will sometimes eat the dead slugs/snails and get sick them selfs.
Second, beer traps. Yeast attracts them and when they fall in the traps they can not excape and will drown.
Biological control.
use nematodes 100% safe around children, pets and other wildlife.
Its what i use ^^
Reply:Before you start with the beer traps remember the hedgehogs get pissed on the slugs and can't roll up to protect themselves from dogs etc.
Hanging baskets?
Try the CAT link:
Reply:I cut plastic cola bottles in half and then cut a slit down one side, wrap them around the base of my plants and pressed into the ground. This has worked well on my promroses and hollyhocks which the slugs usually massacre
skates
Is there a specific way to harvest my indoor herbs?
I am growing basil, mint, lavender, and rosemary. I am not sure how to harvest my herbs when the time come for me to do so.
Is there a specific way to harvest my indoor herbs?
Hi:
There are a couple of different ways you can dry your indoor mint, basil, and rosemary.
You can dry them on an old screen or hang them upside down. There are a few basic steps you need to follow:
1. Water the herbs at the roots at least an hour before you cut them. It is a good idea also to mist the leaves.
2. Cut the branches at an angle so you don't damage the rest of the herb plant.
3. Dry the leaves off with a paper towel.
4. You can put the leaves and branches on an old screen supported by two saw horses, or hang them upside down to dry. A good location is a warm dark area. Dry them for a least a week.
They are wonderful to cook with and to put in a dry arrangement. Take a look at the article in my website on Drying and Preserving herbs for a full detail description on how to do this process. Good luck and if you have any further questions, please feel free to contact me.
Kimberly
http://www.landscape-solutions-for-you.c...
Reply:One of the great things about growing herbs inside is that they are ready to use - anytime. For the basil, mint and rosemary, just snip off what you need. If you have sprayed your plants with any type of spray (insect control, etc.) it would be a good idea to wash your cuttings first.
One thing to keep in mind is that you do not want to cut off more than 1/3 of the existing plant. What will happen when you start using the herbs this way is the plant will become bushier and give you more places to harvest from.
Using the lavender depends on what your final use is. If you are using the leaves in cooking, it can treated just like the rest of the above herbs.
Reply:cut off the top inch or any extenting leaves. Clean, cut and put in your favorite dish. If you want to save them for later, don't bother, you have plants that will continue to grow, and fresh is best.
Reply:you can use as you go
you can also trim a bunch and tie at the end - hang them upside down in a cool dark place to dry and put in jars when done
you can add sprigs to icecube trays and make herbed icecubes to use later in dishes - can be stored in a paper bag in freezer to keep from sticking together.
herbs are pretty versatile - fresh, dried, or frozen - pick your best.
Is there a specific way to harvest my indoor herbs?
Hi:
There are a couple of different ways you can dry your indoor mint, basil, and rosemary.
You can dry them on an old screen or hang them upside down. There are a few basic steps you need to follow:
1. Water the herbs at the roots at least an hour before you cut them. It is a good idea also to mist the leaves.
2. Cut the branches at an angle so you don't damage the rest of the herb plant.
3. Dry the leaves off with a paper towel.
4. You can put the leaves and branches on an old screen supported by two saw horses, or hang them upside down to dry. A good location is a warm dark area. Dry them for a least a week.
They are wonderful to cook with and to put in a dry arrangement. Take a look at the article in my website on Drying and Preserving herbs for a full detail description on how to do this process. Good luck and if you have any further questions, please feel free to contact me.
Kimberly
http://www.landscape-solutions-for-you.c...
Reply:One of the great things about growing herbs inside is that they are ready to use - anytime. For the basil, mint and rosemary, just snip off what you need. If you have sprayed your plants with any type of spray (insect control, etc.) it would be a good idea to wash your cuttings first.
One thing to keep in mind is that you do not want to cut off more than 1/3 of the existing plant. What will happen when you start using the herbs this way is the plant will become bushier and give you more places to harvest from.
Using the lavender depends on what your final use is. If you are using the leaves in cooking, it can treated just like the rest of the above herbs.
Reply:cut off the top inch or any extenting leaves. Clean, cut and put in your favorite dish. If you want to save them for later, don't bother, you have plants that will continue to grow, and fresh is best.
Reply:you can use as you go
you can also trim a bunch and tie at the end - hang them upside down in a cool dark place to dry and put in jars when done
you can add sprigs to icecube trays and make herbed icecubes to use later in dishes - can be stored in a paper bag in freezer to keep from sticking together.
herbs are pretty versatile - fresh, dried, or frozen - pick your best.
How do you keep fresh herbs alive over the winter?
Every year we plant fresh herbs(rosemary, thyme, basil, etc.), but come winter time, they allways die, bummer huh. Even if I keep them in pots. I just don`t do well with them inside.
How do you keep fresh herbs alive over the winter?
you can bring them indoors, but they will probably get leggy. The bbest bet is to take a "Start" from each plant you want to save and start new small plants,
Reply:I brought my basil in with the Christmas Cactus. I hope it doesn't die off! I use that one daily.
Reply:Rosemary will do well indoors. It just needs light. Be careful not to overwater. Rosemary likes things on the dryer side. As for thyme and basil, they freeze well. Put in ice trays, add water. Add to soup and sauces. Hope this has been helpful. If not you can always go hydroponic.
Reply:Grow em' in your house or something?
How do you keep fresh herbs alive over the winter?
you can bring them indoors, but they will probably get leggy. The bbest bet is to take a "Start" from each plant you want to save and start new small plants,
Reply:I brought my basil in with the Christmas Cactus. I hope it doesn't die off! I use that one daily.
Reply:Rosemary will do well indoors. It just needs light. Be careful not to overwater. Rosemary likes things on the dryer side. As for thyme and basil, they freeze well. Put in ice trays, add water. Add to soup and sauces. Hope this has been helpful. If not you can always go hydroponic.
Reply:Grow em' in your house or something?
What is the most important ingredients and techniques to make an authentic Paella?
I realize that having a paella pan could be considered more important, as well as using saffron. I read through many recipes, but settled on four that seemed best for my client's tastes. Using chicken, and shellfish, various peppers, onions, garlic, saffron, tomatoes, cooked in chicken stock with white wine added.
Some recipes suggested adding cumin, cilantro and even thyme and paprika to flavor it. I think the cilantro would change the recipe too much to a salsa taste, and I can't see how rosemary and thyme would help except to add a more "smoky" flavour. But what are your suggestions please?
What is the most important ingredients and techniques to make an authentic Paella?
Saffron is the most important ingreident to flavoring paella, you could make it in a turkey roasting pan if you want, prepare the saffron rice, add the seafood in layers %26amp; cooked chicken %26amp; veggies.. bake untill the mussels open up...
Reply:There's one thing about Paella, as in anything you cook, you change what you want, trust your tongue. You have the Idea of what the client wants, go for it! Cilantro dump it, use Flat leaf Parsley for a pepper bite. Saffron? got the bucks?Good. Instead of Saffron take a little rice and see if it fits with Turamic, different flavor same color. Smokiness? What comes to mind, Bacon. With the knowledge you already have just as shown by the Great Question you'll come out just tasting fine, remember Chef, Trust Your Tongue
Paella
Ingredients
(6 servings)
1 Chicken broiler, cut up
2 Cloves garlic
1/4 c Oil
1 lb Raw shrimp
4 Sliced tomatoes
1 lb Peas
12 Artichoke hearts
1 1/2 c Brown rice
6 Strands saffron
1 c Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 ts Paprika
1 c White wine
2 c Water
Instructions
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
Reply:I think you should go with the cumin - it seems to me that Rachael Ray always refers to it as "smoky".
I don't know if this will help your decision-making, but these are what's in the Paella recipe in my cookbook:
Paprika
Cayenne red pepper
Saffron
Some recipes suggested adding cumin, cilantro and even thyme and paprika to flavor it. I think the cilantro would change the recipe too much to a salsa taste, and I can't see how rosemary and thyme would help except to add a more "smoky" flavour. But what are your suggestions please?
What is the most important ingredients and techniques to make an authentic Paella?
Saffron is the most important ingreident to flavoring paella, you could make it in a turkey roasting pan if you want, prepare the saffron rice, add the seafood in layers %26amp; cooked chicken %26amp; veggies.. bake untill the mussels open up...
Reply:There's one thing about Paella, as in anything you cook, you change what you want, trust your tongue. You have the Idea of what the client wants, go for it! Cilantro dump it, use Flat leaf Parsley for a pepper bite. Saffron? got the bucks?Good. Instead of Saffron take a little rice and see if it fits with Turamic, different flavor same color. Smokiness? What comes to mind, Bacon. With the knowledge you already have just as shown by the Great Question you'll come out just tasting fine, remember Chef, Trust Your Tongue
Paella
Ingredients
(6 servings)
1 Chicken broiler, cut up
2 Cloves garlic
1/4 c Oil
1 lb Raw shrimp
4 Sliced tomatoes
1 lb Peas
12 Artichoke hearts
1 1/2 c Brown rice
6 Strands saffron
1 c Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 ts Paprika
1 c White wine
2 c Water
Instructions
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
Reply:I think you should go with the cumin - it seems to me that Rachael Ray always refers to it as "smoky".
I don't know if this will help your decision-making, but these are what's in the Paella recipe in my cookbook:
Paprika
Cayenne red pepper
Saffron
Can you help me think of some companion plants for Lavendar?
I have a round bed about 10 feet in diameter. I have planted Lavendar, rosemary, false mexican heather, and purple princess lilies. I'm looking for some more plants, preferably low growning to go near the front of the border, and something to compliment the purple flowers growning there now. Any ideas?
Can you help me think of some companion plants for Lavendar?
You can plant thyme %26amp; Lavender together:
http://images.search.yahoo.com/images/vi...
Lavender %26amp; creeping white thyme:
http://www.eskimo.com/~enumclaw/Specimen...
http://www.piglette.com/gardening/herbs/...
http://www.flickr.com/photos/lindilindi/...
http://www.flickr.com/photos/kingsbraega...
http://www.flickr.com/photos/amandawoodw...
Scroll down page to see how nicely they spread:
http://www.wiseacre-gardens.com/plants/p...
Reply:You're welcome! Thanks for your appreciation %26amp; for voting :) Love it!! Report It
Reply:Here's another beautiful view of the Lavender %26amp; Thyme garden (scroll down the page):
http://www.keppelcroft.com/lav... Report It
Reply:forget -me-not.rose queen CLEOME.carpet of snow ALYSSUM.those are all low growing and would look nice near the front of your border.
Reply:If you could make room a couple nice short roses would look nice hope this helps.
running shoes
Can you help me think of some companion plants for Lavendar?
You can plant thyme %26amp; Lavender together:
http://images.search.yahoo.com/images/vi...
Lavender %26amp; creeping white thyme:
http://www.eskimo.com/~enumclaw/Specimen...
http://www.piglette.com/gardening/herbs/...
http://www.flickr.com/photos/lindilindi/...
http://www.flickr.com/photos/kingsbraega...
http://www.flickr.com/photos/amandawoodw...
Scroll down page to see how nicely they spread:
http://www.wiseacre-gardens.com/plants/p...
Reply:You're welcome! Thanks for your appreciation %26amp; for voting :) Love it!! Report It
Reply:Here's another beautiful view of the Lavender %26amp; Thyme garden (scroll down the page):
http://www.keppelcroft.com/lav... Report It
Reply:forget -me-not.rose queen CLEOME.carpet of snow ALYSSUM.those are all low growing and would look nice near the front of your border.
Reply:If you could make room a couple nice short roses would look nice hope this helps.
running shoes
Can you plant different kinds of herbs together after they have started to grow, outside?
i'm wanting to grow basil, sage, chives, dill, rosemary and a few other. i am planing on starting them off in started pots, then transplant them in to two different big pots.
Can you plant different kinds of herbs together after they have started to grow, outside?
I do all of the time. I grow basil, sage and chives at the bases of my tomato plants that are in a container. Rosemary is best left in its own pot. Mine is now a bush when it started out as a tiny stem. Mint, too, is best left in its own container because it is so invasive that it will take over and kill pretty much whatever else it is planted with.
Reply:yes.. that will work.. sounds great!
Reply:its hard to figure which is which after awhile but sure you can
Reply:I don't see a prblem as long as they all have enough room to grow.
Reply:You can plant herbs together but you have to be careful to plant those that go together as far as fragrance is concerned.Basil, rosemary and, depending on what kind of sage you have, either the burgundy variety or the green variety, it could be used in the same pot. It is good to pot chives because they are very invasive and spread all over the place. Dill might go with the chives, although they are very pungent. Container gardening is fun and very portable--great for those spots thatneed sprucing up.
Reply:Sure. I've grown herbs both in containers and in the ground. I'm currently growing transplants of basil, sage, parsley, chamomile, oregano and dill. I highly recommend oregano as it thrives even in poor soil and it useful in a lot of different kinds of cooking.
Rosemary is great as well. I've grown it before and plan to get some more. Fresh rosemary is wonderful in soups and sauces and when dried it adds a sweet flavor to Italian dishes.
I know lots of people who say basil seeds are easy to sprout. The plants themselves are self-seeding. In some ways, though, it's one of the more sensitive herbs. Watch out for cold snaps if you're planting outside.
Some herbs grow like wild, however, so you might consider seperating some of the more aggressive ones like mint with a divider or keep them in a pot.
facial
Can you plant different kinds of herbs together after they have started to grow, outside?
I do all of the time. I grow basil, sage and chives at the bases of my tomato plants that are in a container. Rosemary is best left in its own pot. Mine is now a bush when it started out as a tiny stem. Mint, too, is best left in its own container because it is so invasive that it will take over and kill pretty much whatever else it is planted with.
Reply:yes.. that will work.. sounds great!
Reply:its hard to figure which is which after awhile but sure you can
Reply:I don't see a prblem as long as they all have enough room to grow.
Reply:You can plant herbs together but you have to be careful to plant those that go together as far as fragrance is concerned.Basil, rosemary and, depending on what kind of sage you have, either the burgundy variety or the green variety, it could be used in the same pot. It is good to pot chives because they are very invasive and spread all over the place. Dill might go with the chives, although they are very pungent. Container gardening is fun and very portable--great for those spots thatneed sprucing up.
Reply:Sure. I've grown herbs both in containers and in the ground. I'm currently growing transplants of basil, sage, parsley, chamomile, oregano and dill. I highly recommend oregano as it thrives even in poor soil and it useful in a lot of different kinds of cooking.
Rosemary is great as well. I've grown it before and plan to get some more. Fresh rosemary is wonderful in soups and sauces and when dried it adds a sweet flavor to Italian dishes.
I know lots of people who say basil seeds are easy to sprout. The plants themselves are self-seeding. In some ways, though, it's one of the more sensitive herbs. Watch out for cold snaps if you're planting outside.
Some herbs grow like wild, however, so you might consider seperating some of the more aggressive ones like mint with a divider or keep them in a pot.
Really good leftover pork tenderloin. How should I use it to make dinner tonight?
It was cooked with bacon, rosemary, chicken/leek/white wine broth, a bay leaf, and salt and pepper.
I could just slice the cold pork thin and use it in a salad of bitter greens with maybe some thinly sliced apple and walnuts--mustardy dressing. But my family is feeling tired of salad right now--I do serve salads a lot. Do you have another idea? A pasta or risotto, an elegant sandwich, or....? I'd be really grateful for any suggestions--thanks.
Really good leftover pork tenderloin. How should I use it to make dinner tonight?
Cook some large noodles. While that is cooking slice your pork and place it in a skillet with a can of cream of mushroom soup and a couple spoonfuls of sour cream. Warm and serve over the cooked noodles. I would subject some onion sauteed but it sounds like you have it seasoned well.
Reply:cut or shread it up and warm it in a pot with some BBQ sauce then toss it onto a nice sweet roll ,,,,,,,,,,yummy sandwhch
Reply:This might help you out:
http://allrecipes.com/Search/Recipes.asp...
Reply:Do you have a crock pot or similar slow cooker?
Cut the pork into bite sized cubes. Add some quartered carrots, thinly sliced celery, chives or green onions (diced) and a can of cream of mushroom soup with just enough liquid to cover all ingredients---cook slowly until bubbling. Serve over penne pasta or basmati rice, cooked of course.
Reply:some rice with butter on it ,raw carrot slices around it and a nice punch to go with it with the pork
Reply:Stir Fried Pork rice for me please.
Reply:Mmm Mmm, sounds good. Tenderloin is one of those that can be better the second day. I would re-warm it in the oven, make some mashed potatoes, gravy and a veggie.
Reply:What about fettucini alfredo and add the pork tenderloin instead of chicken. Add some broccoli also if you have it.
I could just slice the cold pork thin and use it in a salad of bitter greens with maybe some thinly sliced apple and walnuts--mustardy dressing. But my family is feeling tired of salad right now--I do serve salads a lot. Do you have another idea? A pasta or risotto, an elegant sandwich, or....? I'd be really grateful for any suggestions--thanks.
Really good leftover pork tenderloin. How should I use it to make dinner tonight?
Cook some large noodles. While that is cooking slice your pork and place it in a skillet with a can of cream of mushroom soup and a couple spoonfuls of sour cream. Warm and serve over the cooked noodles. I would subject some onion sauteed but it sounds like you have it seasoned well.
Reply:cut or shread it up and warm it in a pot with some BBQ sauce then toss it onto a nice sweet roll ,,,,,,,,,,yummy sandwhch
Reply:This might help you out:
http://allrecipes.com/Search/Recipes.asp...
Reply:Do you have a crock pot or similar slow cooker?
Cut the pork into bite sized cubes. Add some quartered carrots, thinly sliced celery, chives or green onions (diced) and a can of cream of mushroom soup with just enough liquid to cover all ingredients---cook slowly until bubbling. Serve over penne pasta or basmati rice, cooked of course.
Reply:some rice with butter on it ,raw carrot slices around it and a nice punch to go with it with the pork
Reply:Stir Fried Pork rice for me please.
Reply:Mmm Mmm, sounds good. Tenderloin is one of those that can be better the second day. I would re-warm it in the oven, make some mashed potatoes, gravy and a veggie.
Reply:What about fettucini alfredo and add the pork tenderloin instead of chicken. Add some broccoli also if you have it.
How long should I "marinate" with a dry rub recipe for pork loin?
The recipe I found calls for fresh rosemary and minced garlic, rubbed all over the pork. Is it ok to do that and let it "marinate" in the fridge overnight or put it in the oven afterwards?
How long should I "marinate" with a dry rub recipe for pork loin?
Yes overnight is good.
Reply:This is what I do.
Let sit out at room temperature for 30 minutes.
Roast uncovered for about 1 hour or until the internal temperature is 150 degrees F (the cooking time will vary depending on the size of roast).
Remove and cover with foil, let stand for 20 minutes before slicing.
You will gain a lot of flavor if leave overnight too.
Reply:if you need to eat it today, an hour would be already good.
overnight is also good, if you'll eat it tomorrow, don't forget to put inside the ref.
:)
Reply:Overnight is best pork loin will be well marinate
Reply:(Wow, I was sure you said loin and not ribs.) That was very educational, and If you are not too tired after reading all that: If you are using fresh garlic and fresh rosemary it would taste fantastic marinated overnight. I would add salt and pepper just before putting it in the oven and you are going to get rave! Good Luck and happy eating!
Reply:Pork ribs are purchased in SLABS, consisting of about 15 bones in each
slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four
categories, defined by the location on the hogs rib cage they are cut from:
COUNTRY STYLE...these are more like pork chops and not considered a true
rib...pork chop shaped bone. At opposite end of loin backs. Sold in pieces.
LOIN BACK....this is the cut closest to the spine..where the tenderloin is
located.. Short and very curved bones. Sold in slabs or half-slabs (racks)
and usually weigh 2 and down (1.75 - 2 pounds a slab). (The BABY BACK is
simply a loin back off a baby hog..or hog under 85# when dressed Babyback
slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of
meat....)
SPARE....more of the middle and lower section of the ribcage. Spares have
flat oval bones. Largest of the rib categories..and usually have an extra
piece of meat on the underside of the rib, called the Brisket, or tip,
which is trimmed off prior to cooking. Usually weighs 3 and down. For
BBQ'ing, spares are trimmed somewhat similar the shape of the State of
Tennessee..flat on left, angled on right..and straight even on top and
bottom, with brisket removed (and cooked separate, if desired, known as the
'trash ribs')
ST. LOUIS CUT...this is a cut of ribs that is the border area between the
loin and the spare...in essence..it is a flat oval shaped bone slab,
similar to the spare, but from the top it looks like a loin back. Great for
outdoor BBQ'ing for friends, and a must for Texas Style competitions.
Which is best to cook? Well...I guess it depends on how much room you have
on your grill, and what is the occasion. Spares are for feeding the
masses..and the loin backs are better for small dinners or picnics, on
smaller grills. Figure on providing a full slab for heavy eaters and a rack
for normal appetites.
The best place to buy Loin back Ribs now in small quantities is Sam's Club.
They come 3 slabs to the cryrovac package. I know lots of professional BBQ
cookers who get their championship ribs from Sam's.
You should never pay more than: $6-7 a slab for loins, $6 for spares, and
$6-7 a slab for St. Louis.
COOKING RIBS
The two most critical points of cooking any type of BBQ is....time and
temperature....both low and slow! This is how I prepare Ribs for
Competition:
I choose Loin back's 2 and down...and keep them iced down (not Frozen)
before time to cook. While I start my fire and get the grill up to a warm
temp. of about 180 F, I take the ribs out and set them on a table to come
close room temp. (as you should with ALL meats you grill or BBQ).
I take a slab and remove the back membrane by twisting and bending the slab
like an accordion, and then placing the slab on a flat surface and running
a small Phillips head screwdriver down a bone in the MIDDLE of the slab,
CAREFULLY separating the bone from the membrane (also known as the tallow).
Working the blade of the screwdriver slowly sideways on one end of the
slab, until a space big enough for my index finger to enter the pocket
created between the bone and the membrane. I then CAREFULLY work to the
opposite end of the slab..until two, then three fingers are to the other
side....then I lift STRAIGHT UP AND AWAY FROM THE middle of the slab...this
pulls the membrane away from the middle of the slab and slowly releases
from the slab...until it is joined only at the tips....just lift this
membrane off and discard it. REMEMBER to take your time for the first
one..and it gets easier to do as you go along. Just work the membrane off
slowly and try to remove it as one piece, if some of it tears and stays on
the slab, don't worry..just leave it. You do not have to do this part..but
it is worth the effort! REMOVE MEMBRANES ON LOIN BACK'S ONLY!!! Spares are
darned near impossible to totally remove!
Next..I trim the two end bones off each tip...leaving a 12 bone slab. I do
this because it looks better, cooks better, and sometimes there are bone
fragments in the tips, no fun for judges to bite into!
Then...while the fire is still heating, I squirt some Italian Dressing on
both sides of the ribs. This adds a unique flavor and gives the dry rub
something to stick to while the ribs are smoking. I then sprinkle a dry rub
on both sides of the slab. Try OLD BAY seasoning, found in the seafood
section of Kroger by the meat case. All that Rendezvous Seasoning utilizes
is Old bay with some cracked white peppercorns!! You can make you own dry
rub from scratch, make it spicy or mild. This is the fun part of ribs..the
experimentation with the rub. You don't have to rub the spice,
just sprinkle over the top, bottom (if you get the membranes off) ends and
sides of the slab. A good rule of thumb is to make sure there is no
unspiced red meat exposed anywhere! WARNING: Stay away from large amounts
of salt in your rub, it draws moisture out of this delicate cut of meat,
and will dry it out! SUGAR in the rub will caramelize during cooking and
will blacken your ribs unnecessarily. Leave the rub on about 10 minutes
before putting the slabs on the grill.
NEVER put the ribs on the cooker meat side down, always put the slab BONE
SIDE to the fire, You should rotate your slabs if the fire is hotter on one
side of the grill than the other...or rotate the slabs 180 degrees, but
don't move them from their starting spots, etc. Point is, don't expose
meats to a hot spot on the grill for very long, but keep them rotated, so
that all the pieces get some of the hot spot!
If you are cooking on a gas grill, it is imperative you do the following:
Cook at as low a temp. as you can without your burner flaming out. Cook as
far away from the flame as you can, if a double burner, put meat over the
unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperatureYou MUST introduce smoke to the meat, or it will not be BBQ. Period. Use
some hardwood pellets or moistened Chips of hickory or mesquite combo
applied to your lava rocks. Oak is fine. NEVER USE RESINOUS WOOD, such as
cedar or pine..the resin can impart toxins to the meat and make everyone
sick. Smoke flavor is imparted to meats only within the first 2 hours and
at below temps of 200F. Excessive smoking can only serve to blacken the
meat, or overpower the flavor with smoke. After two hours the meat 'seals'
and nothing else can penetrate the meat...that is why the low temps are so
critical to imparting the BBQ spices and smoke deeper into the meat early
on in the process.
If you can not impart smoke to the meat, there is one other
alternative...marinate the ribs in large ziplock freezer bags with each two
slabs getting one cup of Worcestershire Sauce, one half cup of Wicker's
marinade, and one tablespoon of Liquid Smoke, which is a product found in
the same section as the Wicker's. Marinade overnight..or for at least 8
hours before applying dry rub. It gives a false flavor, but it is better
than no smoke flavor at all.
COOKING TIME:
It should take about 6 hours at 200 degrees (get an oven thermometer and
place it on the grill close to the meat...this is the thermometer to pay
attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK HIGHER
THAN 250F!! All you are doing at that temp. is grilling, and you cannot
successfully grill any cut of rib, except for Country Style Ribs.
Apply Smoke for first 2 hours. After one hour, baste ribs with anything!
Beer, wine, Wickers, Gramma's favorite pork baste, whatever...just don't
let the ribs tryout!
After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be
careful not to punch holes in foil. This is the STEAMING process, which is
the secret part that makes the ribs so tender. To further tenderize the
meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice
works best) into the foil over the meat, before carefully sealing the top
of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple
wrap, if necessary! That is why the extra heavy-duty foil is so important.
Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking
at 250.
NOTE: at the end of the foil process, when you open the foil of one slab to
inspect, look for bones shining at you...this means they are steaming too
fast and remove from grill immediately! If there is still mostly meat over
the top of the slab, you are ok. After 1.5 to 2 hours in the foil, take one
slab off the grill and open the foil. Watch for hot steam! When you see
this small amount of BLACK LIQUID (rendered fat) at the bottom of the foil,
that is the signal to remove the slabs from the foil. This Black stuff is
the so called "pig taste" that good rib cooks replace with pure BBQ
flavoring. If you are not careful, the black liquid will literally be
reabsorbed into the meat, making them a little more 'porky' in flavor. I
sometimes stack my slabs on their side...like dominos to allow the Fat to
slow off the slabs into the bottom of the foil. Again, watch out for
pinholes in the foil!
At the appropriate time, remove the foil and place the slabs back on the
grill....this will finish the cooking and firm up the ribs if they have gotten too tender. About 30 minutes before serving...paintbrush on a
mixture of:
8 parts BBQ Sauce (Cattleman's, Kraft or your own recipe will do) 2 parts
honey some rub (to your taste)
NOT TOO MUCH if you prefer a dry rib...SWAB IT ON if you want a wet rib.
When the ribs are done, take off grill and let cool for about 10 minutes
(as again, you should do with ALL grilled foods) before serving. Just
before serving, lightly dust the slabs with your dry rub. Cut into 3 or 4
bone sections, and ENJOY! Make sure you have plenty of Moist Towlettes or
warm strips of cloth soaked in lemon juice, to fix up the sticky fingers.
Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, with
the sauce on the side for those who prefer.
Ribs can be frozen after cooking. Wrap in clear film or foil and place in
the freezer. Leave in foil off the grill if you plan on freezing and
cooking later. That required last hour of grilling/finishing will be
achieved in the warming oven at a later date.
To cook frozen ribs, remove from freezer and let thaw for two hours.
Wrapped foil, and put in an oven at 220 for 45 minutes, they are almost as
good as hot off the grill! Don't forget the sauce!
Article Source: http://www.articlerich.com
Reply:overnight or ten hours would be ideal.
Reply:http://www.bigoven.com/private/showpage.... --JAS
How long should I "marinate" with a dry rub recipe for pork loin?
Yes overnight is good.
Reply:This is what I do.
Let sit out at room temperature for 30 minutes.
Roast uncovered for about 1 hour or until the internal temperature is 150 degrees F (the cooking time will vary depending on the size of roast).
Remove and cover with foil, let stand for 20 minutes before slicing.
You will gain a lot of flavor if leave overnight too.
Reply:if you need to eat it today, an hour would be already good.
overnight is also good, if you'll eat it tomorrow, don't forget to put inside the ref.
:)
Reply:Overnight is best pork loin will be well marinate
Reply:(Wow, I was sure you said loin and not ribs.) That was very educational, and If you are not too tired after reading all that: If you are using fresh garlic and fresh rosemary it would taste fantastic marinated overnight. I would add salt and pepper just before putting it in the oven and you are going to get rave! Good Luck and happy eating!
Reply:Pork ribs are purchased in SLABS, consisting of about 15 bones in each
slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four
categories, defined by the location on the hogs rib cage they are cut from:
COUNTRY STYLE...these are more like pork chops and not considered a true
rib...pork chop shaped bone. At opposite end of loin backs. Sold in pieces.
LOIN BACK....this is the cut closest to the spine..where the tenderloin is
located.. Short and very curved bones. Sold in slabs or half-slabs (racks)
and usually weigh 2 and down (1.75 - 2 pounds a slab). (The BABY BACK is
simply a loin back off a baby hog..or hog under 85# when dressed Babyback
slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of
meat....)
SPARE....more of the middle and lower section of the ribcage. Spares have
flat oval bones. Largest of the rib categories..and usually have an extra
piece of meat on the underside of the rib, called the Brisket, or tip,
which is trimmed off prior to cooking. Usually weighs 3 and down. For
BBQ'ing, spares are trimmed somewhat similar the shape of the State of
Tennessee..flat on left, angled on right..and straight even on top and
bottom, with brisket removed (and cooked separate, if desired, known as the
'trash ribs')
ST. LOUIS CUT...this is a cut of ribs that is the border area between the
loin and the spare...in essence..it is a flat oval shaped bone slab,
similar to the spare, but from the top it looks like a loin back. Great for
outdoor BBQ'ing for friends, and a must for Texas Style competitions.
Which is best to cook? Well...I guess it depends on how much room you have
on your grill, and what is the occasion. Spares are for feeding the
masses..and the loin backs are better for small dinners or picnics, on
smaller grills. Figure on providing a full slab for heavy eaters and a rack
for normal appetites.
The best place to buy Loin back Ribs now in small quantities is Sam's Club.
They come 3 slabs to the cryrovac package. I know lots of professional BBQ
cookers who get their championship ribs from Sam's.
You should never pay more than: $6-7 a slab for loins, $6 for spares, and
$6-7 a slab for St. Louis.
COOKING RIBS
The two most critical points of cooking any type of BBQ is....time and
temperature....both low and slow! This is how I prepare Ribs for
Competition:
I choose Loin back's 2 and down...and keep them iced down (not Frozen)
before time to cook. While I start my fire and get the grill up to a warm
temp. of about 180 F, I take the ribs out and set them on a table to come
close room temp. (as you should with ALL meats you grill or BBQ).
I take a slab and remove the back membrane by twisting and bending the slab
like an accordion, and then placing the slab on a flat surface and running
a small Phillips head screwdriver down a bone in the MIDDLE of the slab,
CAREFULLY separating the bone from the membrane (also known as the tallow).
Working the blade of the screwdriver slowly sideways on one end of the
slab, until a space big enough for my index finger to enter the pocket
created between the bone and the membrane. I then CAREFULLY work to the
opposite end of the slab..until two, then three fingers are to the other
side....then I lift STRAIGHT UP AND AWAY FROM THE middle of the slab...this
pulls the membrane away from the middle of the slab and slowly releases
from the slab...until it is joined only at the tips....just lift this
membrane off and discard it. REMEMBER to take your time for the first
one..and it gets easier to do as you go along. Just work the membrane off
slowly and try to remove it as one piece, if some of it tears and stays on
the slab, don't worry..just leave it. You do not have to do this part..but
it is worth the effort! REMOVE MEMBRANES ON LOIN BACK'S ONLY!!! Spares are
darned near impossible to totally remove!
Next..I trim the two end bones off each tip...leaving a 12 bone slab. I do
this because it looks better, cooks better, and sometimes there are bone
fragments in the tips, no fun for judges to bite into!
Then...while the fire is still heating, I squirt some Italian Dressing on
both sides of the ribs. This adds a unique flavor and gives the dry rub
something to stick to while the ribs are smoking. I then sprinkle a dry rub
on both sides of the slab. Try OLD BAY seasoning, found in the seafood
section of Kroger by the meat case. All that Rendezvous Seasoning utilizes
is Old bay with some cracked white peppercorns!! You can make you own dry
rub from scratch, make it spicy or mild. This is the fun part of ribs..the
experimentation with the rub. You don't have to rub the spice,
just sprinkle over the top, bottom (if you get the membranes off) ends and
sides of the slab. A good rule of thumb is to make sure there is no
unspiced red meat exposed anywhere! WARNING: Stay away from large amounts
of salt in your rub, it draws moisture out of this delicate cut of meat,
and will dry it out! SUGAR in the rub will caramelize during cooking and
will blacken your ribs unnecessarily. Leave the rub on about 10 minutes
before putting the slabs on the grill.
NEVER put the ribs on the cooker meat side down, always put the slab BONE
SIDE to the fire, You should rotate your slabs if the fire is hotter on one
side of the grill than the other...or rotate the slabs 180 degrees, but
don't move them from their starting spots, etc. Point is, don't expose
meats to a hot spot on the grill for very long, but keep them rotated, so
that all the pieces get some of the hot spot!
If you are cooking on a gas grill, it is imperative you do the following:
Cook at as low a temp. as you can without your burner flaming out. Cook as
far away from the flame as you can, if a double burner, put meat over the
unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperatureYou MUST introduce smoke to the meat, or it will not be BBQ. Period. Use
some hardwood pellets or moistened Chips of hickory or mesquite combo
applied to your lava rocks. Oak is fine. NEVER USE RESINOUS WOOD, such as
cedar or pine..the resin can impart toxins to the meat and make everyone
sick. Smoke flavor is imparted to meats only within the first 2 hours and
at below temps of 200F. Excessive smoking can only serve to blacken the
meat, or overpower the flavor with smoke. After two hours the meat 'seals'
and nothing else can penetrate the meat...that is why the low temps are so
critical to imparting the BBQ spices and smoke deeper into the meat early
on in the process.
If you can not impart smoke to the meat, there is one other
alternative...marinate the ribs in large ziplock freezer bags with each two
slabs getting one cup of Worcestershire Sauce, one half cup of Wicker's
marinade, and one tablespoon of Liquid Smoke, which is a product found in
the same section as the Wicker's. Marinade overnight..or for at least 8
hours before applying dry rub. It gives a false flavor, but it is better
than no smoke flavor at all.
COOKING TIME:
It should take about 6 hours at 200 degrees (get an oven thermometer and
place it on the grill close to the meat...this is the thermometer to pay
attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK HIGHER
THAN 250F!! All you are doing at that temp. is grilling, and you cannot
successfully grill any cut of rib, except for Country Style Ribs.
Apply Smoke for first 2 hours. After one hour, baste ribs with anything!
Beer, wine, Wickers, Gramma's favorite pork baste, whatever...just don't
let the ribs tryout!
After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be
careful not to punch holes in foil. This is the STEAMING process, which is
the secret part that makes the ribs so tender. To further tenderize the
meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice
works best) into the foil over the meat, before carefully sealing the top
of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple
wrap, if necessary! That is why the extra heavy-duty foil is so important.
Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking
at 250.
NOTE: at the end of the foil process, when you open the foil of one slab to
inspect, look for bones shining at you...this means they are steaming too
fast and remove from grill immediately! If there is still mostly meat over
the top of the slab, you are ok. After 1.5 to 2 hours in the foil, take one
slab off the grill and open the foil. Watch for hot steam! When you see
this small amount of BLACK LIQUID (rendered fat) at the bottom of the foil,
that is the signal to remove the slabs from the foil. This Black stuff is
the so called "pig taste" that good rib cooks replace with pure BBQ
flavoring. If you are not careful, the black liquid will literally be
reabsorbed into the meat, making them a little more 'porky' in flavor. I
sometimes stack my slabs on their side...like dominos to allow the Fat to
slow off the slabs into the bottom of the foil. Again, watch out for
pinholes in the foil!
At the appropriate time, remove the foil and place the slabs back on the
grill....this will finish the cooking and firm up the ribs if they have gotten too tender. About 30 minutes before serving...paintbrush on a
mixture of:
8 parts BBQ Sauce (Cattleman's, Kraft or your own recipe will do) 2 parts
honey some rub (to your taste)
NOT TOO MUCH if you prefer a dry rib...SWAB IT ON if you want a wet rib.
When the ribs are done, take off grill and let cool for about 10 minutes
(as again, you should do with ALL grilled foods) before serving. Just
before serving, lightly dust the slabs with your dry rub. Cut into 3 or 4
bone sections, and ENJOY! Make sure you have plenty of Moist Towlettes or
warm strips of cloth soaked in lemon juice, to fix up the sticky fingers.
Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, with
the sauce on the side for those who prefer.
Ribs can be frozen after cooking. Wrap in clear film or foil and place in
the freezer. Leave in foil off the grill if you plan on freezing and
cooking later. That required last hour of grilling/finishing will be
achieved in the warming oven at a later date.
To cook frozen ribs, remove from freezer and let thaw for two hours.
Wrapped foil, and put in an oven at 220 for 45 minutes, they are almost as
good as hot off the grill! Don't forget the sauce!
Article Source: http://www.articlerich.com
Reply:overnight or ten hours would be ideal.
Reply:http://www.bigoven.com/private/showpage.... --JAS
Survey: Can you name ONE song with a girls name in it? I will start, Why Didn't Rosemary? by Deep Purple?
Have Fun!
Thanks
Survey: Can you name ONE song with a girls name in it? I will start, Why Didn't Rosemary? by Deep Purple?
Ruby tuesday- Rolling Stones :)
Reply:DAISY JANE!!! FANTASTIC SONG FROM MY YOUTH!!!! [BY THE BAND AMERICA] HEATHER [BY PAUL MCCARTNEY] ANOTHER AWESOME SONG!!! MAGGIE MAY [ROD THE BOD STEWART] ANOTHER GREAT SON FROM MY YOUTH!!! I COULD GO ON AND ON BUT WILL STOP NOW!!!!
Reply:Ruby...Tweaker
Reply:8675309 Jenny Jenny
Reply:Suzanne - By Weezer
It's a great song.
Check it out.
Reply:It Hurts by /\ngels %26amp; /\irwaves -Sherrie
? ~/\V/\ forever~
Reply:Valerie by the zutons it was also covered by mark ronson and amy winehouse
Reply:strange kind of women by deep purple one of the best bands there going to do a concert soon you wanna come with me i've got a spare ticket
Reply:Shannon by Henry Gross http://www.henrygross.com/s_lyrics.htm
Reply:Mandy by Barry Manilow
Reply:Maria by Us5
Reply:Haushinka - Green Day
Reply:Brandy Youre a Fine Girl-Looking Glass
(my ringer on my cell-even though my name is spelled different)
Reply:Jenny-click 5
Reply:Cecilia Simon and Garfunkel
Reply:Maria Magdalena- sandra.
Reply:Angie. Rolling Stones
Reply:Lyla - Oasis
Reply:Melissa - by the allman brothers
Reply:Roxanne :)
Reply:maria west side story,
julie julie julie do you love me white planes i think,
cant think of any more
Reply:LEyla by Eric Clapton.
Reply:Sara and Rhianan, both by Fleetwood Mac
Reply:Kim by Eminem :)
Reply:mary jane by alanis morisette
Reply:Oh Carol - Neil Sedaka
Reply:Take a letter Maria
Reply:All the girls love Alice by Elton John
Reply:Julia - The Beatles
Reply:Mustang Sally by Stevie Ray Vaughn
Reply:Roxanne- the police :)
The Commitments-Mustang Sally
Chill out on the thumbs down guys :( not cool
riding boots
Thanks
Survey: Can you name ONE song with a girls name in it? I will start, Why Didn't Rosemary? by Deep Purple?
Ruby tuesday- Rolling Stones :)
Reply:DAISY JANE!!! FANTASTIC SONG FROM MY YOUTH!!!! [BY THE BAND AMERICA] HEATHER [BY PAUL MCCARTNEY] ANOTHER AWESOME SONG!!! MAGGIE MAY [ROD THE BOD STEWART] ANOTHER GREAT SON FROM MY YOUTH!!! I COULD GO ON AND ON BUT WILL STOP NOW!!!!
Reply:Ruby...Tweaker
Reply:8675309 Jenny Jenny
Reply:Suzanne - By Weezer
It's a great song.
Check it out.
Reply:It Hurts by /\ngels %26amp; /\irwaves -Sherrie
? ~/\V/\ forever~
Reply:Valerie by the zutons it was also covered by mark ronson and amy winehouse
Reply:strange kind of women by deep purple one of the best bands there going to do a concert soon you wanna come with me i've got a spare ticket
Reply:Shannon by Henry Gross http://www.henrygross.com/s_lyrics.htm
Reply:Mandy by Barry Manilow
Reply:Maria by Us5
Reply:Haushinka - Green Day
Reply:Brandy Youre a Fine Girl-Looking Glass
(my ringer on my cell-even though my name is spelled different)
Reply:Jenny-click 5
Reply:Cecilia Simon and Garfunkel
Reply:Maria Magdalena- sandra.
Reply:Angie. Rolling Stones
Reply:Lyla - Oasis
Reply:Melissa - by the allman brothers
Reply:Roxanne :)
Reply:maria west side story,
julie julie julie do you love me white planes i think,
cant think of any more
Reply:LEyla by Eric Clapton.
Reply:Sara and Rhianan, both by Fleetwood Mac
Reply:Kim by Eminem :)
Reply:mary jane by alanis morisette
Reply:Oh Carol - Neil Sedaka
Reply:Take a letter Maria
Reply:All the girls love Alice by Elton John
Reply:Julia - The Beatles
Reply:Mustang Sally by Stevie Ray Vaughn
Reply:Roxanne- the police :)
The Commitments-Mustang Sally
Chill out on the thumbs down guys :( not cool
riding boots
Do you like Rosemary?
I love Rosemary.
Do you like Rosemary?
I use Rosemary a lot. It is delicious. I use it mostly cooking with lamb - baked in the oven with olive oil and garlic - or marinate lamb chops in a mix of olive oil, lemon, garlic and rosemary.
I also use it when I bake potatos - cut them up and drizzle with olive oil and sprinkle with a little sea-salt and some fresh cut up rosemary - so, so good.
Also delicious, use the rosemary as a brush for oil when cooking on the bbq - adds a hint of flavor - so good.
Reply:I have two rosemary bushes growing in the garden, along with a small bayleaf shrub. Whenever I cook I just cut a few pieces off, and put the small green bits in a stew or whatever.
What can be nice is to cut a small branch off and dry it out for a day or two, though not for too long because the rosemary will lose its flavour and aroma.
Rosemary grows quite quickly, all year round but quickest in the summer. If you can grow it so much the better, although I was told bayleaf can be difficult to grow at first.
Reply:I love it - I have an enormous bush in my front garden (along with lots of other herbs) and all my neighbours use it for cooking!
Reply:Yes I do, I usually use rosemary when I cook
Reply:I KNOW OF TWO TYPES:
- IRENE
- TUCSAN BLUE
Reply:Yes the Romans are to thank for this wonderful Herb, I use it nearly in everything from adding to meals whilst cooking , and seeping for gargles, and teas. GREAT!! Try it, with loads stuffed with garlic inside realy juicy Legs of Lamb, and cook on a slow cook time.
Reply:No, it's one of the few herbs I dislike. - Sorry.
Reply:yes, with lamb
Reply:Yes, but only fresh, I don't like the dried stuff...
Reply:Rosemary is lovely with pork that is the only food i have tried it on and its delicious.
Reply:O love Rosemary my baby sister.
I HATE the herb.Can't stand the taste.
Reply:Yes I like it..use it a lot.
Reply:I prefer Basil
Reply:I like it very much as a tea.
I crush the rosemary seeds in my mortar and pestle, and steep them for 5 minutes in boiling water.
Very soothing tea!
Reply:I like it, I use it on limited things, like Roast Pork Loin and oven roasted potatoes. I tried it with chicken but didn't like it. Thyme is better with chicken. Rosemary is a very strong spice/herb which you will find out the first time you use too much, lol.
Reply:It's one of my favorites to cook with meat. Very flavorful.
Reply:Me too. I love Rosemary too.
Reply:me too!! she is my grandma and in her mid 80's
she isn't afraid to tell it like it is!!
Do you like Rosemary?
I use Rosemary a lot. It is delicious. I use it mostly cooking with lamb - baked in the oven with olive oil and garlic - or marinate lamb chops in a mix of olive oil, lemon, garlic and rosemary.
I also use it when I bake potatos - cut them up and drizzle with olive oil and sprinkle with a little sea-salt and some fresh cut up rosemary - so, so good.
Also delicious, use the rosemary as a brush for oil when cooking on the bbq - adds a hint of flavor - so good.
Reply:I have two rosemary bushes growing in the garden, along with a small bayleaf shrub. Whenever I cook I just cut a few pieces off, and put the small green bits in a stew or whatever.
What can be nice is to cut a small branch off and dry it out for a day or two, though not for too long because the rosemary will lose its flavour and aroma.
Rosemary grows quite quickly, all year round but quickest in the summer. If you can grow it so much the better, although I was told bayleaf can be difficult to grow at first.
Reply:I love it - I have an enormous bush in my front garden (along with lots of other herbs) and all my neighbours use it for cooking!
Reply:Yes I do, I usually use rosemary when I cook
Reply:I KNOW OF TWO TYPES:
- IRENE
- TUCSAN BLUE
Reply:Yes the Romans are to thank for this wonderful Herb, I use it nearly in everything from adding to meals whilst cooking , and seeping for gargles, and teas. GREAT!! Try it, with loads stuffed with garlic inside realy juicy Legs of Lamb, and cook on a slow cook time.
Reply:No, it's one of the few herbs I dislike. - Sorry.
Reply:yes, with lamb
Reply:Yes, but only fresh, I don't like the dried stuff...
Reply:Rosemary is lovely with pork that is the only food i have tried it on and its delicious.
Reply:O love Rosemary my baby sister.
I HATE the herb.Can't stand the taste.
Reply:Yes I like it..use it a lot.
Reply:I prefer Basil
Reply:I like it very much as a tea.
I crush the rosemary seeds in my mortar and pestle, and steep them for 5 minutes in boiling water.
Very soothing tea!
Reply:I like it, I use it on limited things, like Roast Pork Loin and oven roasted potatoes. I tried it with chicken but didn't like it. Thyme is better with chicken. Rosemary is a very strong spice/herb which you will find out the first time you use too much, lol.
Reply:It's one of my favorites to cook with meat. Very flavorful.
Reply:Me too. I love Rosemary too.
Reply:me too!! she is my grandma and in her mid 80's
she isn't afraid to tell it like it is!!
Should I spice things up by introducing my friend Basil to Rosemary? Is the Thyme right?
They would be great (c)lovers. They could pepper up the rendevous by having a threesome with that porn star Hal. O Pino. Lettuce all know how it turns out.
Should I spice things up by introducing my friend Basil to Rosemary? Is the Thyme right?
You would be very sage in not peppering things up too quickly. That would be like pouring salt into an open wound.
Reply:Sure, take them out for Parsley :-)
pores
Should I spice things up by introducing my friend Basil to Rosemary? Is the Thyme right?
You would be very sage in not peppering things up too quickly. That would be like pouring salt into an open wound.
Reply:Sure, take them out for Parsley :-)
Who won the final of Rosemary Schraeger's School For Cooks on ITV?
This is a daytime programme, usually on at 3pm... I'd sporadically followed it and I've no idea who won the final! Please help!
Who won the final of Rosemary Schraeger's School For Cooks on ITV?
It was Jo the girl who was in the placement with Jamie at the lady chef's restaurant. I was rooting for her to win because she stood out from the rest and wanted a career in cooking.
Reply:You're welcome and many thanks! Report It
Reply:I can't remember what her name was but it was the attractive looking girl with short dark hair. Sorry can't be of more help.
Reply:I was watching that but once I got a computer again I forgot all about it, I'II be checking see if you get the answer, it was good aswell.
Reply:Me.
Who won the final of Rosemary Schraeger's School For Cooks on ITV?
It was Jo the girl who was in the placement with Jamie at the lady chef's restaurant. I was rooting for her to win because she stood out from the rest and wanted a career in cooking.
Reply:You're welcome and many thanks! Report It
Reply:I can't remember what her name was but it was the attractive looking girl with short dark hair. Sorry can't be of more help.
Reply:I was watching that but once I got a computer again I forgot all about it, I'II be checking see if you get the answer, it was good aswell.
Reply:Me.
Essential rosemary oil treatment for hair?
can anyone tell me how to use pure essential rosemary oil as a hair and scalp treatment for dry, lifleless hair?
serious replies only please
Essential rosemary oil treatment for hair?
1. Shampoo your hair and dry.
2. Massage the oil into your scalp first for about 15 min and then to the entire hair for another 15 min. The longer you massage the better.
3. Cover with a plastic cap.
4. Ideally, it would be best to sit under the hot dryer now for about half an hour; but because most likely you don't have it, just leave it like this for about an hour. The length of time really depends on how damaged your hair is.
5. Shampoo again, apply conditioner, and let it dry.
Can be repeated once a day or at least once a week depending on the damage.
I do not know how good the rosemary oil works, but the described procedure is normally used with all oil treatments.
I would say Nexxus conditioners and scalp treatments will definitely work. Can be bought in salons. They are expensive, but probably will be more effective in the long run, than rosemary oil treatments. Try the oil first, and then let a stylist to pick the right shampoo/ treatment for you.
Reply:YES IT GIVES GROWTH TO YOUR HAIR AND MAKES IT SILKY
this advice was given by a doctor to me
Reply:check the links below for natural homemade beauty tips to:Haircare/hot oil massage/splitends cure
http://geebal.blogspot.com
Read...Free Beauty tips on....natural and homemade methods to:
Skincare/Acne cure/Blemishes/Whiteheads/Blackheads/
Wrinkles/Freckles/Steaming/
Haircare/Dandruff/Hairloss/Hairremoval...
Henna on hair/Splitends/Oilyhair/Dryhair
Nailcare/Manicure/Pedicure
Eye care/Darkcircles/Puffiness/eyebags
http://geebal.blogspot.com
Free beauty tips on Makeup/Hairstyles %26amp; photo gallery/
hair highlighting/Weight loss etc...
http://geebal.blogspot.com
Reply:Read some useful hair tips and more on this site to help you with it
my rodents
serious replies only please
Essential rosemary oil treatment for hair?
1. Shampoo your hair and dry.
2. Massage the oil into your scalp first for about 15 min and then to the entire hair for another 15 min. The longer you massage the better.
3. Cover with a plastic cap.
4. Ideally, it would be best to sit under the hot dryer now for about half an hour; but because most likely you don't have it, just leave it like this for about an hour. The length of time really depends on how damaged your hair is.
5. Shampoo again, apply conditioner, and let it dry.
Can be repeated once a day or at least once a week depending on the damage.
I do not know how good the rosemary oil works, but the described procedure is normally used with all oil treatments.
I would say Nexxus conditioners and scalp treatments will definitely work. Can be bought in salons. They are expensive, but probably will be more effective in the long run, than rosemary oil treatments. Try the oil first, and then let a stylist to pick the right shampoo/ treatment for you.
Reply:YES IT GIVES GROWTH TO YOUR HAIR AND MAKES IT SILKY
this advice was given by a doctor to me
Reply:check the links below for natural homemade beauty tips to:Haircare/hot oil massage/splitends cure
http://geebal.blogspot.com
Read...Free Beauty tips on....natural and homemade methods to:
Skincare/Acne cure/Blemishes/Whiteheads/Blackheads/
Wrinkles/Freckles/Steaming/
Haircare/Dandruff/Hairloss/Hairremoval...
Henna on hair/Splitends/Oilyhair/Dryhair
Nailcare/Manicure/Pedicure
Eye care/Darkcircles/Puffiness/eyebags
http://geebal.blogspot.com
Free beauty tips on Makeup/Hairstyles %26amp; photo gallery/
hair highlighting/Weight loss etc...
http://geebal.blogspot.com
Reply:Read some useful hair tips and more on this site to help you with it
my rodents
Homemade rosemary oil?
How can a person make their own rosemary oil?
Homemade rosemary oil?
You can get some of the flavour and scent of the rosemary into olive oil by just leaving a sprig of rosemary in a bottle of olive oil for a few weeks. I don't recommend it for salad oil, though. Putting herbs in olive oil used to be popular awhile back, but they stopped because apparently it can get botulism. You could still use it for cooking though or a skin treatment. Other than that, if there's any way to make pure rosemary oil in your kitchen, I would be very interested to find out but I doubt it. People wouldn't pay so much for essential oils if they were easy to make.
Reply:Got to this website, it has a machine that is affordable that you can use to make essential oils.
http://www.home-distilling.com/HD_Steam-...
http://forums2.gardenweb.com/forums/load...
http://www.essentialoil.com/index.php?cP...
Homemade rosemary oil?
You can get some of the flavour and scent of the rosemary into olive oil by just leaving a sprig of rosemary in a bottle of olive oil for a few weeks. I don't recommend it for salad oil, though. Putting herbs in olive oil used to be popular awhile back, but they stopped because apparently it can get botulism. You could still use it for cooking though or a skin treatment. Other than that, if there's any way to make pure rosemary oil in your kitchen, I would be very interested to find out but I doubt it. People wouldn't pay so much for essential oils if they were easy to make.
Reply:Got to this website, it has a machine that is affordable that you can use to make essential oils.
http://www.home-distilling.com/HD_Steam-...
http://forums2.gardenweb.com/forums/load...
http://www.essentialoil.com/index.php?cP...
In the film ROSEMARY'S BABY, why did the previous tenant block the linen closet with the cabinet?
The leasing agent says it was moved by the previous tenant, an 80-year old woman, but I never understood why.
In the film ROSEMARY'S BABY, why did the previous tenant block the linen closet with the cabinet?
To keep Rosemary from going down stairs to see who else was in the house. The laundry shoot lead to the basement and that is where they met to discuss her.
Reply:The previous tenant was afraid of her neighbors and moved the cabinet to block the linen closet because there was a door in the closet leading from on apartment to the other.
Reply:To keep the tenants from the adjoining apartment out.
In the film ROSEMARY'S BABY, why did the previous tenant block the linen closet with the cabinet?
To keep Rosemary from going down stairs to see who else was in the house. The laundry shoot lead to the basement and that is where they met to discuss her.
Reply:The previous tenant was afraid of her neighbors and moved the cabinet to block the linen closet because there was a door in the closet leading from on apartment to the other.
Reply:To keep the tenants from the adjoining apartment out.
Macaroni Grill used to serve an AMAZING square-cut bread in the early 90s. Anyone know what it is?
It tasted heavenly and was kind of like a focaccia bread. I'm NOT talking about the round rosemary bread which they now serve. The current rosemary bread replaced the original (which is the one I'm trying to find the recipe for). Does ANYONE out there remember this bread?? Everyone I ask always thinks I'm crazy! No one seems to recall the original bread!
Macaroni Grill used to serve an AMAZING square-cut bread in the early 90s. Anyone know what it is?
Macaroni Grill Foccacia Recipe
Ingredients:
9 tablespoons Olive oil (divided use)
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt (divided)
1 1/2 tablespoon quick-rising dry yeast
1 1/2 cup hot (between 120 and 130 degrees) milk
1 tablespoon fresh rosemary leaves
Directions:
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and = slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
This recipe for Macaroni Grill Foccacia serves/makes 6
Recipe ID: 10247
body cream
Macaroni Grill used to serve an AMAZING square-cut bread in the early 90s. Anyone know what it is?
Macaroni Grill Foccacia Recipe
Ingredients:
9 tablespoons Olive oil (divided use)
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt (divided)
1 1/2 tablespoon quick-rising dry yeast
1 1/2 cup hot (between 120 and 130 degrees) milk
1 tablespoon fresh rosemary leaves
Directions:
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and = slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
This recipe for Macaroni Grill Foccacia serves/makes 6
Recipe ID: 10247
When you have to eat crow, does it taste better with garlic or rosemary?
and what is the best wine to have with it, red or white?
When you have to eat crow, does it taste better with garlic or rosemary?
I'll go with the white wine and I'll cover the crow with a syrup made of chile, chocolate and peanut butter. Fowl but yummy.
Reply:Eww, I'd die before I eat a crow!
poison ivy
When you have to eat crow, does it taste better with garlic or rosemary?
I'll go with the white wine and I'll cover the crow with a syrup made of chile, chocolate and peanut butter. Fowl but yummy.
Reply:Eww, I'd die before I eat a crow!
poison ivy
Does rosemary contain iodine?
I'm concerned about allergic reactions.
Does rosemary contain iodine?
Rosemary is evergreen leaves of this shrubby herb are about 1 inch long, linear, revolute, dark green above and paler and glandular beneath, with an odour pungently aromatic and somewhat camphoraceous. The flowers are small and pale blue. Much of the active volatile principle resides in their calyces. There are silver and goldstriped varieties, but the green-leaved variety is the kind used medicinally.
The plant contains some tannic acid, together with a resin and a bitter principle and a volatile oil. The chief constituents of the oil are Borneol, bornyl acetate and other esters, a special camphor similar to that possessed by the myrtle, cineol, pinene and camphene. It is colourless, with the odour of Rosemary and a warm camphoraceous taste. The chief adulterants of oil of Rosemary are oil of turpentine and petroleum. Rosemary yields its virtues partly to water and entirely to rectified spirits of wine.
Natually, it doesn't contain iodine but since its processed as supplements, its always recommended to read the label and consult your doctors before consuming.
Reply:Nope - normally not. Only if it would grow (Rosemary is a herb) on iodine rich soil or be watered with iodine enriched water. That is purely hypothetical though because there is no use in iodine in agriculture. Land-plants may have only very small traces of iodine in their materials, if any. The reason is that iodine salts dissolve easily in water and a few rainfalls would wash it out of the soil right away. This btw is one reason why people in areas which are far from the ocean suffer from the lack of iodine which enlarges their thyroids. Those areas (Mid Europe) have no Iodine left in the soil since they were washed out over thousands of years.
Now when you say allergic against Iodine - I am not sure whether you mean the Iodine in food (which is the salt form, the ionic) or the element. The element Iiodine is a browinish purple substance, used ealier for desinfection. I think a number of people are allergic to that. And usually it is easy to stay away from it because it does not really exist in nature, only in labs etc.
Having said this - the salt form of Iodine is essential to your body. You need to be careful to not leave iodine away completely (meaning the salt form in your food). You can not function well without it. And too much bcan be poisenous.
Rich with iodine is everything coming from the ocean, mainly seafood, seaweed (wakame for example) and table salt which was enriched with it (slightly only).
Now - the effect of rosemary can be to wake you up a bit and make you more alert. A similar effect is experienced by people with a slight under activity of their thyroid when given iodine (salt). If they are given Iodine their metabolism increases and they become a bit more awake and alert.
But both effects are based on completely different reasons, substances and mechanisms of how those work in the body.
Reply:Not likely. Only salt has it.
Reply:Rosemary is an herb. Just grows plain, no iodine.'
Does rosemary contain iodine?
Rosemary is evergreen leaves of this shrubby herb are about 1 inch long, linear, revolute, dark green above and paler and glandular beneath, with an odour pungently aromatic and somewhat camphoraceous. The flowers are small and pale blue. Much of the active volatile principle resides in their calyces. There are silver and goldstriped varieties, but the green-leaved variety is the kind used medicinally.
The plant contains some tannic acid, together with a resin and a bitter principle and a volatile oil. The chief constituents of the oil are Borneol, bornyl acetate and other esters, a special camphor similar to that possessed by the myrtle, cineol, pinene and camphene. It is colourless, with the odour of Rosemary and a warm camphoraceous taste. The chief adulterants of oil of Rosemary are oil of turpentine and petroleum. Rosemary yields its virtues partly to water and entirely to rectified spirits of wine.
Natually, it doesn't contain iodine but since its processed as supplements, its always recommended to read the label and consult your doctors before consuming.
Reply:Nope - normally not. Only if it would grow (Rosemary is a herb) on iodine rich soil or be watered with iodine enriched water. That is purely hypothetical though because there is no use in iodine in agriculture. Land-plants may have only very small traces of iodine in their materials, if any. The reason is that iodine salts dissolve easily in water and a few rainfalls would wash it out of the soil right away. This btw is one reason why people in areas which are far from the ocean suffer from the lack of iodine which enlarges their thyroids. Those areas (Mid Europe) have no Iodine left in the soil since they were washed out over thousands of years.
Now when you say allergic against Iodine - I am not sure whether you mean the Iodine in food (which is the salt form, the ionic) or the element. The element Iiodine is a browinish purple substance, used ealier for desinfection. I think a number of people are allergic to that. And usually it is easy to stay away from it because it does not really exist in nature, only in labs etc.
Having said this - the salt form of Iodine is essential to your body. You need to be careful to not leave iodine away completely (meaning the salt form in your food). You can not function well without it. And too much bcan be poisenous.
Rich with iodine is everything coming from the ocean, mainly seafood, seaweed (wakame for example) and table salt which was enriched with it (slightly only).
Now - the effect of rosemary can be to wake you up a bit and make you more alert. A similar effect is experienced by people with a slight under activity of their thyroid when given iodine (salt). If they are given Iodine their metabolism increases and they become a bit more awake and alert.
But both effects are based on completely different reasons, substances and mechanisms of how those work in the body.
Reply:Not likely. Only salt has it.
Reply:Rosemary is an herb. Just grows plain, no iodine.'
What herb goes really well with rosemary?
The Rosemary I knew was partial to waccy baccy.
What herb goes really well with rosemary?
The song doesn't lie: parsley, sage, rosemary, and thyme. I use this mix mostly in stuffings and chicken recipes. The combo reminds me of thanksgiving.
Reply:I like either Thyme or Oregano with Rosemary.
Reply:Rosemary and thyme are a perfect combination, especially with chicken!
Reply:rosemary and thyme...maybe some pepper...and garlic
Reply:oregano
marjoram
savory
thyme
basil
sage
Reply:Just plain, fresh italian parsley. Yum.
Reply:Rosemary
What herb goes really well with rosemary?
The song doesn't lie: parsley, sage, rosemary, and thyme. I use this mix mostly in stuffings and chicken recipes. The combo reminds me of thanksgiving.
Reply:I like either Thyme or Oregano with Rosemary.
Reply:Rosemary and thyme are a perfect combination, especially with chicken!
Reply:rosemary and thyme...maybe some pepper...and garlic
Reply:oregano
marjoram
savory
thyme
basil
sage
Reply:Just plain, fresh italian parsley. Yum.
Reply:Rosemary
I'm watching Rosemary's Baby and was wondering what ever became John Cassavettes' career?
He played Rosemary's spouse in the film.
I'm watching Rosemary's Baby and was wondering what ever became John Cassavettes' career?
Yeah he was a great actor but was much more successful and acclaimed as a director. He didn't respect acting and only did it to finance making his own movies.
He's considered the father of modern independent films because he's had such a huge influence on every independent filmmaker who came after him.
John Cassavettes' best movies as director: Shadows, Faces, A Woman Under The Influence, The Killing of a Chinese Bookie and Opening Night. And as an actor: Mikey and Nicky, Rosemary's baby, Dirty Dozen.
He was an alcoholic and died due to cirrhosis of the liver in 1989 at the young age of 59.
His son nick Cassavettes is a successful director now. (John Q, Alpha Dog, She's So Lovely, Unhook the Stars, and The Notebook.)
Reply:After Rosemary's baby he played in more than 20 movies. He died in 1989
John
Reply:It seems he's been M.I.A. for quite some time now, he hasn't done any movies after 1985 and must have started living a normal life.
I'm watching Rosemary's Baby and was wondering what ever became John Cassavettes' career?
Yeah he was a great actor but was much more successful and acclaimed as a director. He didn't respect acting and only did it to finance making his own movies.
He's considered the father of modern independent films because he's had such a huge influence on every independent filmmaker who came after him.
John Cassavettes' best movies as director: Shadows, Faces, A Woman Under The Influence, The Killing of a Chinese Bookie and Opening Night. And as an actor: Mikey and Nicky, Rosemary's baby, Dirty Dozen.
He was an alcoholic and died due to cirrhosis of the liver in 1989 at the young age of 59.
His son nick Cassavettes is a successful director now. (John Q, Alpha Dog, She's So Lovely, Unhook the Stars, and The Notebook.)
Reply:After Rosemary's baby he played in more than 20 movies. He died in 1989
John
Reply:It seems he's been M.I.A. for quite some time now, he hasn't done any movies after 1985 and must have started living a normal life.
Peppermint Rosemary Herbal Salt Scrub?
So I have been using this Peppermint Rosemary Herbal Salt Scrub for a while now.IT IS WONDERFUL!! I put it on in the shower and rinse it off.It removes dead skin cells and makes my face sooooooo smooth!! It has no brand name and I got it from my aunt who got it from a friend.I don't know where to get it though.Have you ever used it and where can I get it? It is in a round little tub thingy and just has a label slapped across it with the name,mdirections and ingrediants.
Peppermint Rosemary Herbal Salt Scrub?
Trader Joe's sells a great Rosemary Mint scrub. It's not the best idea to use a salt scrub on your face though, great for the rest of your body but not so much for your face.
Reply:http://www.herbmark.com/Sunshine-SPA_Her...
is this it?
Reply:Arbonne had a product like this,only availiable on holiday they don't have it any more but they do have a new wonderful awaken sea salt scrub now ,it's got avacado and sweet almond oils it's wonderful ask this lady about the ingredients list she can help.
this removes dead skin cells away it will give you brighter skin
http://myladybeau.myarbonne.com
Reply:i really don't know, but i was wondering if singing in the shower helps
shoes stockapplying eyeshadow
Peppermint Rosemary Herbal Salt Scrub?
Trader Joe's sells a great Rosemary Mint scrub. It's not the best idea to use a salt scrub on your face though, great for the rest of your body but not so much for your face.
Reply:http://www.herbmark.com/Sunshine-SPA_Her...
is this it?
Reply:Arbonne had a product like this,only availiable on holiday they don't have it any more but they do have a new wonderful awaken sea salt scrub now ,it's got avacado and sweet almond oils it's wonderful ask this lady about the ingredients list she can help.
this removes dead skin cells away it will give you brighter skin
http://myladybeau.myarbonne.com
Reply:i really don't know, but i was wondering if singing in the shower helps
shoes stock
What is the song that goes, "I'm miss Rosemary's granddaughter..."????
Its been stuck in my head, but i cant remember who sings it. can someone help me??? please and thank you!
What is the song that goes, "I'm miss Rosemary's granddaughter..."????
Jessica Andrews - Who I Am
If I live to be a hundred
And never see the seven wonders
Thatll be alright
If I dont make it to the big leagues
If I never win a grammy
Im gonna be just fine
cause I know exactly who I am
I am rosemarys granddaughter
The spitting image of my father
And when the day is done
My mommas still my biggest fan
Sometimes Im clueless and Im clumsy
But Ive got friends that love me
And they know just where I stand
Its all a part of me
And thats who I am
So when I make a big mistake
When I fall flat on my face
I know Ill be alright
Should my tender heart be broken
I will cry those teardrops knowin
I will be just fine
cause nothin changes who I am
I am rosemarys granddaughter
The spitting image of my father
And when the day is done
My mommas still my biggest fan
Sometimes Im clueless and Im clumsy
But Ive got friends that love me
And they know just where I stand
Its all a part of me
And thats who I am
Im a saint and Im a sinner
Im a loser, Im a winner
Im steady and unstable
Im young but I am able
I am rosemarys granddaughter
The spitting image of my father
And when the day is done
My mommas still my biggest fan
Sometimes Im clueless and Im clumsy
But Ive got friends that love me
And they know where I stand
Its all a part of me
And thats who I am
I am rosemarys granddaughter
The spitting image of my father
And when the day is done
My mommas still my biggest fan
Sometimes Im clueless and Im clumsy
But Ive got friends that love me
And they know where I stand
Its all a part of me
And thats who I am
Thats who I am
Reply:JESSICA ANDREWS - WHO I AM
Reply:i can never think of who sings that but here it iz
Artist: Jessica Andrews
Song: Who I am
What is the song that goes, "I'm miss Rosemary's granddaughter..."????
Jessica Andrews - Who I Am
If I live to be a hundred
And never see the seven wonders
Thatll be alright
If I dont make it to the big leagues
If I never win a grammy
Im gonna be just fine
cause I know exactly who I am
I am rosemarys granddaughter
The spitting image of my father
And when the day is done
My mommas still my biggest fan
Sometimes Im clueless and Im clumsy
But Ive got friends that love me
And they know just where I stand
Its all a part of me
And thats who I am
So when I make a big mistake
When I fall flat on my face
I know Ill be alright
Should my tender heart be broken
I will cry those teardrops knowin
I will be just fine
cause nothin changes who I am
I am rosemarys granddaughter
The spitting image of my father
And when the day is done
My mommas still my biggest fan
Sometimes Im clueless and Im clumsy
But Ive got friends that love me
And they know just where I stand
Its all a part of me
And thats who I am
Im a saint and Im a sinner
Im a loser, Im a winner
Im steady and unstable
Im young but I am able
I am rosemarys granddaughter
The spitting image of my father
And when the day is done
My mommas still my biggest fan
Sometimes Im clueless and Im clumsy
But Ive got friends that love me
And they know where I stand
Its all a part of me
And thats who I am
I am rosemarys granddaughter
The spitting image of my father
And when the day is done
My mommas still my biggest fan
Sometimes Im clueless and Im clumsy
But Ive got friends that love me
And they know where I stand
Its all a part of me
And thats who I am
Thats who I am
Reply:JESSICA ANDREWS - WHO I AM
Reply:i can never think of who sings that but here it iz
Artist: Jessica Andrews
Song: Who I am
My oxtail stew is bitter! I used fresh basil & rosemary, cajun seasoning, rest is vegies, wine port&Burg?
need help! to cut bitterness!
My oxtail stew is bitter! I used fresh basil %26amp; rosemary, cajun seasoning, rest is vegies, wine port%26amp;Burg?
the wine is bitter. carmelize some onions in a saute pan and add to the stew. also, add a bit of ketchup if you have it handy. that should do the trick.
Reply:I am so glad to hear that! I love ox tail stew. I haven't made it in a while. I am going to the market tomorrow for some. I am glad to hear that it was successful. Good for you! Report It
Reply:it's the wine let it cook longer after the wine to cook out the alcohol
or else you put it in at the wrong time and it soaked in to your vegetables
sometimes basil is bitter taste your herbs before hand
and taste the wine too
Reply:como te llamas???
Reply:sounds like a white wine would have been better. I find red wines more bitter. like a previous poster said i'd carmelize onions first, adds a sweetness all its own. no sugar.
Reply:I HAVEN'T HAD THIS BEFORE. DO YOU REALLY USE AN OX TAIL. TRY ADDING A LITTLE SUGAR FOR THE BITTERNESS AND SEE IF THAT HELPS.
Reply:Ooh, this is sad - bitter is difficult to deal with! Are you going for clear or cloudy? If the latter, add a bit of cream, and put in some sweetish liqueur to adhere to the bitter wine (too dry, I suppose). Hard to remedy - sorry.
Reply:Sounds like you used a very dry wine and alot of it. Next time don't use as much.
My oxtail stew is bitter! I used fresh basil %26amp; rosemary, cajun seasoning, rest is vegies, wine port%26amp;Burg?
the wine is bitter. carmelize some onions in a saute pan and add to the stew. also, add a bit of ketchup if you have it handy. that should do the trick.
Reply:I am so glad to hear that! I love ox tail stew. I haven't made it in a while. I am going to the market tomorrow for some. I am glad to hear that it was successful. Good for you! Report It
Reply:it's the wine let it cook longer after the wine to cook out the alcohol
or else you put it in at the wrong time and it soaked in to your vegetables
sometimes basil is bitter taste your herbs before hand
and taste the wine too
Reply:como te llamas???
Reply:sounds like a white wine would have been better. I find red wines more bitter. like a previous poster said i'd carmelize onions first, adds a sweetness all its own. no sugar.
Reply:I HAVEN'T HAD THIS BEFORE. DO YOU REALLY USE AN OX TAIL. TRY ADDING A LITTLE SUGAR FOR THE BITTERNESS AND SEE IF THAT HELPS.
Reply:Ooh, this is sad - bitter is difficult to deal with! Are you going for clear or cloudy? If the latter, add a bit of cream, and put in some sweetish liqueur to adhere to the bitter wine (too dry, I suppose). Hard to remedy - sorry.
Reply:Sounds like you used a very dry wine and alot of it. Next time don't use as much.
My boston terrier tries to eat my basil and rosemary. Is this o.k.?
I'm pretty sure it's harmless, but I would like to know a doctor's opinion.
My boston terrier tries to eat my basil and rosemary. Is this o.k.?
Wow, your dog's a foodie!! Basil and Rosemary aren't toxic, but don't let him eat huge amounts, especially of the Rosemary. A little nibble here and there is fine.
Reply:Herbs are fine. But I wouldn't go overboard knowing what I know about bostons and GAS problems! :-)
Reply:It's not bad for them at all, but large amounts could upset his stomach. A nibble here or there is harmless though.
Reply:Your pooch is fine eating herbs, they are good for them.My dog eats them all the time, and he is 5 years old, and been eating herbs from my garden since he was a puppy.He eats Sage Parsley, Rosemary, Thyme, Mint,and his favourite is Lavender. The vet told me he was fine to enjoy eating herbs.
Reply:Generally the only things you need to worry about are grapes/raisins, onion (or anything in the onion family like garlic), chocolate and chrysanthemums. All dogs stomachs are a little different and can handle things differently. Most likely if anything was going to happen it would be diarrhea and vomiting nothing to serious.
Check out this site, it might help http://www.petalia.com.au/templates/stor...
My boston terrier tries to eat my basil and rosemary. Is this o.k.?
Wow, your dog's a foodie!! Basil and Rosemary aren't toxic, but don't let him eat huge amounts, especially of the Rosemary. A little nibble here and there is fine.
Reply:Herbs are fine. But I wouldn't go overboard knowing what I know about bostons and GAS problems! :-)
Reply:It's not bad for them at all, but large amounts could upset his stomach. A nibble here or there is harmless though.
Reply:Your pooch is fine eating herbs, they are good for them.My dog eats them all the time, and he is 5 years old, and been eating herbs from my garden since he was a puppy.He eats Sage Parsley, Rosemary, Thyme, Mint,and his favourite is Lavender. The vet told me he was fine to enjoy eating herbs.
Reply:Generally the only things you need to worry about are grapes/raisins, onion (or anything in the onion family like garlic), chocolate and chrysanthemums. All dogs stomachs are a little different and can handle things differently. Most likely if anything was going to happen it would be diarrhea and vomiting nothing to serious.
Check out this site, it might help http://www.petalia.com.au/templates/stor...
Rosemary bush?
i have a rosemary bush that i planted and lasted the summer i was wondering if i should dig it up and pot it and take it in the house during the winter or leave it be or if i cut it down will it grow back please someone who knows for a fact help me i dont want the plant to die
Rosemary bush?
Bringing rosemary indoors
In the fall, when the temperature dips to 30oF, it's time to bring rosemary indoors. Successfully growing rosemary indoors requires good sunlight -- the more the better -- and ideally a southern exposure. If the plant is large, rotate it weekly so all sides of the plant receive sunlight. Wiry growth often indicates inadequate light, and if you can't increase natural light, consider using artificial light. You can also prune plants to encourage bushiness. Indoor plants sometimes develop powdery mildew because of lack of air circulation. If this occurs, run a small (3-inch) fan for three to four hours a day. I've noticed that the creeping varieties grow and tolerate dry interior air better than the upright varieties.
When rosemary is planted outdoors, insects usually aren't a problem. But in the house, aphids and spider mites are more likely to cause trouble. When this happens, spray rosemary regularly with an insecticidal soap until the plant is again healthy.
Rosemary grows best indoors at cool temperatures, preferably around 60oF. Increased humidity is not recommended because it promotes powdery mildew.
If you click on the link below, you'll find a complete article on growing rosemary.
Reply:Rosemary is hardy in Zones 6-11. If you ive in one of these warmer areas, the plant will do better outside.
KitJ gave you good advice. However, rosemary is fussy and a lot of people have trouble gettng it through the winter indoors. Water it sparingly and give it plenty of light. If you lose it in March or April, don't feel too bad, even experienced people can't always get them through the entire winter. You can always buy another one in spring!
Reply:It certainly wouldn't hurt. Where I live, there's rosemary bushes right around the corner, but I live in a fairly warm climate. Not sure, how cold it gets where you are.
Go ahead and bring it in.
Reply:If you aren't for sure, then repot it and bring it inside. Usually in a basement or someplace where it is not real warm...............
I'm in the midwest, and I had a plant in the front of my house facing south ....well, I forgot to take it in one year, and it never did die that winter (somewhat mild) Not below 15-20 degrees.....
The plant the next spring was more beautiful and fuller than the year b/4 ............I like to use rosemary on a Pork Roast!
Yummy!
Reply:No point in answering without more information regarding the climate where you live. No problems in usda zone 9--just let it be if temperatures never go below 25 F or so. Can probably take more cold than that, but more specific details would help.
kung fu
Rosemary bush?
Bringing rosemary indoors
In the fall, when the temperature dips to 30oF, it's time to bring rosemary indoors. Successfully growing rosemary indoors requires good sunlight -- the more the better -- and ideally a southern exposure. If the plant is large, rotate it weekly so all sides of the plant receive sunlight. Wiry growth often indicates inadequate light, and if you can't increase natural light, consider using artificial light. You can also prune plants to encourage bushiness. Indoor plants sometimes develop powdery mildew because of lack of air circulation. If this occurs, run a small (3-inch) fan for three to four hours a day. I've noticed that the creeping varieties grow and tolerate dry interior air better than the upright varieties.
When rosemary is planted outdoors, insects usually aren't a problem. But in the house, aphids and spider mites are more likely to cause trouble. When this happens, spray rosemary regularly with an insecticidal soap until the plant is again healthy.
Rosemary grows best indoors at cool temperatures, preferably around 60oF. Increased humidity is not recommended because it promotes powdery mildew.
If you click on the link below, you'll find a complete article on growing rosemary.
Reply:Rosemary is hardy in Zones 6-11. If you ive in one of these warmer areas, the plant will do better outside.
KitJ gave you good advice. However, rosemary is fussy and a lot of people have trouble gettng it through the winter indoors. Water it sparingly and give it plenty of light. If you lose it in March or April, don't feel too bad, even experienced people can't always get them through the entire winter. You can always buy another one in spring!
Reply:It certainly wouldn't hurt. Where I live, there's rosemary bushes right around the corner, but I live in a fairly warm climate. Not sure, how cold it gets where you are.
Go ahead and bring it in.
Reply:If you aren't for sure, then repot it and bring it inside. Usually in a basement or someplace where it is not real warm...............
I'm in the midwest, and I had a plant in the front of my house facing south ....well, I forgot to take it in one year, and it never did die that winter (somewhat mild) Not below 15-20 degrees.....
The plant the next spring was more beautiful and fuller than the year b/4 ............I like to use rosemary on a Pork Roast!
Yummy!
Reply:No point in answering without more information regarding the climate where you live. No problems in usda zone 9--just let it be if temperatures never go below 25 F or so. Can probably take more cold than that, but more specific details would help.
kung fu
Friday, January 27, 2012
Do you know the scientific name is for rosemary?
Rosmarinus officinalis
Do you know the scientific name is for rosemary?
parsley Petroselinum crispum
Reply:Rosmarinus officinalis
delicious with lamb!
Reply:Rosmarinus officinalis
types:
Albus — white flowers
Arp — leaves light green, lemon-scented
Aureus — leaves speckled yellow
Benenden Blue — leaves narrow, dark green
Blue Boy — dwarf, small leaves
Golden Rain — leaves green, with yellow streaks
Irene — lax, trailing
Lockwood de Forest — procumbent selection from Tuscan Blue
Ken Taylor — shrubby
Majorica Pink — pink flowers
Miss Jessop's Upright — tall, erect
Pinkie — pink flowers
Prostratus
Pyramidalis (a.k.a Erectus) — pale blue flowers
Roseus — pink flowers
Salem — pale blue flowers, cold hardy similar to Arp
Severn Sea — spreading, low-growing, with arching branches; flowers deep violet
Tuscan Blue — upright
PARSELY
Petroselinum crispum
Reply:"Rosmarino officinalis"...It grow also in all Italy..It is e Mediterranean plant..
look...http://www.turismo.catania.it/allegati/n...
Francis.Florence town ..Italy
olay cream
Do you know the scientific name is for rosemary?
parsley Petroselinum crispum
Reply:Rosmarinus officinalis
delicious with lamb!
Reply:Rosmarinus officinalis
types:
Albus — white flowers
Arp — leaves light green, lemon-scented
Aureus — leaves speckled yellow
Benenden Blue — leaves narrow, dark green
Blue Boy — dwarf, small leaves
Golden Rain — leaves green, with yellow streaks
Irene — lax, trailing
Lockwood de Forest — procumbent selection from Tuscan Blue
Ken Taylor — shrubby
Majorica Pink — pink flowers
Miss Jessop's Upright — tall, erect
Pinkie — pink flowers
Prostratus
Pyramidalis (a.k.a Erectus) — pale blue flowers
Roseus — pink flowers
Salem — pale blue flowers, cold hardy similar to Arp
Severn Sea — spreading, low-growing, with arching branches; flowers deep violet
Tuscan Blue — upright
PARSELY
Petroselinum crispum
Reply:"Rosmarino officinalis"...It grow also in all Italy..It is e Mediterranean plant..
look...http://www.turismo.catania.it/allegati/n...
Francis.Florence town ..Italy
The question has to do with the british comedy "Rosemary and Thyme"?
There is a show that comes on after the show called rosemary and thyme.
Does anyone know what it is called?
The husband in the show is portrayed by Richard E. Grant of the "the scarlet pimpernel".
In the show the man (her husband), who is actually gay, treats her badly. She also always blames herself. The only thing is that it is part of the joke.
If you know what it is called, please reply.
The question has to do with the british comedy "Rosemary and Thyme"?
I think it's 'Posh Nosh'
tags
Does anyone know what it is called?
The husband in the show is portrayed by Richard E. Grant of the "the scarlet pimpernel".
In the show the man (her husband), who is actually gay, treats her badly. She also always blames herself. The only thing is that it is part of the joke.
If you know what it is called, please reply.
The question has to do with the british comedy "Rosemary and Thyme"?
I think it's 'Posh Nosh'
tags
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