How is everyone today? Things are still looking good here in Virginia Beach... Not too hot and not too cool.
Well today is Tid-Bit Tuesday and I will be talking about using dried herbs in dishes that we all make at one time or another, especially in pasta dishes. I personally prefer to use dried herbs, because fresh is not always available, but if I want my dish to look attractive I will top it with fresh herbs.
*Warning*: Always use dried herbs sparingly... They are much stronger than fresh herbs. If one uses too much of the dried herbs it can make the dish turn out BITTER.
ALWAYS start out with a pinch, but not more than 1/4 teaspoon of oregano, marjoram, basil, thyme, sage, or tarragon.
Well folks this is all I have for today. Have a lovely evening and enjoy this beautiful weather if you have it, if not hang in there some will be coming your way.
Till Tomorrow,
Mysterychef1
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source: 365 Ways to Cook Pasta: Harper & Row, Publishers, New York 1988.
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