Let the mocking begin

"flitterbit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Dee said:

Also just the opposite of "underground sea salt" is top- of -mountain sea
shells.

Years ago while living in Roswell, NM, a friend and I used to go out
rock hunting during the day. One day she came by and said that she had
been out hiking and she was very excited that had something that she
wanted to show me.
We went to the top of a wee-mountain, and there sure enough on the ground
were sea-shells.

That's the result of the shifting of tectonic plates centuries ago.

It's the result of an ancient sea drying up. Most of the middle of the US
was covered by an ancient sea.

Ms P

"Ms P" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"flitterbit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Dee said:

Also just the opposite of "underground sea salt" is top- of -mountain
sea shells.

Years ago while living in Roswell, NM, a friend and I used to go out
rock hunting during the day. One day she came by and said that she had
been out hiking and she was very excited that had something that she
wanted to show me.
We went to the top of a wee-mountain, and there sure enough on the
ground were sea-shells.

That's the result of the shifting of tectonic plates centuries ago.

It's the result of an ancient sea drying up. Most of the middle of the US
was covered by an ancient sea.

Ms P

I believe you are correct, Ms P.

But would the movement of tectonic plates be the cause of the ancient sea
drying up.
Hmmm........... Pangea

Dee Dee

"Goomba38" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

jmcquown wrote:
Let's put it this way, Flat Leaf Parsley. What makes it

Quoted message said:

better than other parsley? Parsley in and of itself doesn't contribute much
to a dish. But The Food Network certainly claims you'd better use flat
leaf. Why?

Perhaps you don't use enough to notice the difference but I do. Italians and
Greeks use a hellafa lot of parsley (unlike so many Americans who think it
just adds a bit of color to a dish or garnish to a plate) and I find the flat
leaf much easier to use as well as more flavorful.

The flat leafed one is the original one.
Not only Italians and Greeks use a hellafa lot, but Germans and
us wily Australians (from up over), too.
No Semmelknoedel without finely chopped parsley leaves,
no beef soup without the stems and root of this fine herb.
No "Wienerschnitzel" without "Petersilerdaepfeln" !
(Petersilie means parsley, Erdapfel = potato).
Potato salad with finely chopped parsley and chive sprinkled on it ...

Cheers,

Michael Kuettner

Wayne Boatwright schrieb

Quoted message said:

Every time I look for flat leaf parsley, it is wilted and unappetizing. I
don't mind the curly leaf variety for most things.

If it's wilted, put it in a vase with water (just like flowers).
If it doesn't cease to be wilted, kick your grocer.
Flat leaf parsley doesn't last long after cutting; putting it in
water helps to regain the water lost in transport.

Cheers,

Michael Kuettner

Michael Kuettner said:

Quoted message said:

Perhaps you don't use enough to notice the difference but I do. Italians and
Greeks use a hellafa lot of parsley (unlike so many Americans who think it
just adds a bit of color to a dish or garnish to a plate) and I find the flat
leaf much easier to use as well as more flavorful.

The flat leafed one is the original one.
Not only Italians and Greeks use a hellafa lot, but Germans and
us wily Australians (from up over), too.
No Semmelknoedel without finely chopped parsley leaves,
no beef soup without the stems and root of this fine herb.
No "Wienerschnitzel" without "Petersilerdaepfeln" !
(Petersilie means parsley, Erdapfel = potato).
Potato salad with finely chopped parsley and chive sprinkled on it ...

When I lived in Germany I didn't noticed near as much parsley use in
German recipes and cooking as I do in Italian, Greek..even Middle Eastern.

Michael Kuettner said:

Wayne Boatwright schrieb

Quoted message said:

Every time I look for flat leaf parsley, it is wilted and unappetizing. I
don't mind the curly leaf variety for most things.

If it's wilted, put it in a vase with water (just like flowers).
If it doesn't cease to be wilted, kick your grocer.
Flat leaf parsley doesn't last long after cutting; putting it in
water helps to regain the water lost in transport.

Yes, that's how I store my parsley. In a small juice glass with a bit of
water. Sometimes it sits on the counter until use, other times it is in
the fridge. It lasts a much longer that way.

Goomba38 said:

Michael Kuettner said:

Wayne Boatwright schrieb

Quoted message said:

Every time I look for flat leaf parsley, it is wilted and unappetizing.
I don't mind the curly leaf variety for most things.

If it's wilted, put it in a vase with water (just like flowers).
If it doesn't cease to be wilted, kick your grocer.
Flat leaf parsley doesn't last long after cutting; putting it in
water helps to regain the water lost in transport.

Yes, that's how I store my parsley. In a small juice glass with a bit of
water. Sometimes it sits on the counter until use, other times it is in
the fridge. It lasts a much longer that way.

I've been doing that with brocolli. Cut off the
bottom inch of the stem to get a fresh surface and
stick it in a jar of water. Within hours, rubbery
broccoli becomes stiff and hard. And it lasts quite
a long time that way in the fridge. Good when buying
a bunch of broccoli -- use one now and save the other
one or two for another day.

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Goomba38 said:

Michael Kuettner said:

Wayne Boatwright schrieb

> Every time I look for flat leaf parsley, it is wilted and
> unappetizing.
> I don't mind the curly leaf variety for most things.
>
If it's wilted, put it in a vase with water (just like flowers).
If it doesn't cease to be wilted, kick your grocer.
Flat leaf parsley doesn't last long after cutting; putting it in
water helps to regain the water lost in transport.

Yes, that's how I store my parsley. In a small juice glass with a bit of
water. Sometimes it sits on the counter until use, other times it is in
the fridge. It lasts a much longer that way.

I've been doing that with brocolli. Cut off the
bottom inch of the stem to get a fresh surface and
stick it in a jar of water. Within hours, rubbery
broccoli becomes stiff and hard. And it lasts quite
a long time that way in the fridge. Good when buying
a bunch of broccoli -- use one now and save the other
one or two for another day.

Excellent way to keep asparagus also.
Janet B.

"Goomba38" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

Michael Kuettner said:

Quoted message said:

Perhaps you don't use enough to notice the difference but I do. Italians and
Greeks use a hellafa lot of parsley (unlike so many Americans who think it
just adds a bit of color to a dish or garnish to a plate) and I find the
flat leaf much easier to use as well as more flavorful.

The flat leafed one is the original one.
Not only Italians and Greeks use a hellafa lot, but Germans and
us wily Australians (from up over), too.
No Semmelknoedel without finely chopped parsley leaves,
no beef soup without the stems and root of this fine herb.
No "Wienerschnitzel" without "Petersilerdaepfeln" !
(Petersilie means parsley, Erdapfel = potato).
Potato salad with finely chopped parsley and chive sprinkled on it ...

When I lived in Germany I didn't noticed near as much parsley use in German
recipes and cooking as I do in Italian, Greek..even Middle Eastern.

You lived in Northern Germany then, right ?

Cheers,

Michael Kuettner

Michael Kuettner said:

Quoted message said:

When I lived in Germany I didn't noticed near as much parsley use in German
recipes and cooking as I do in Italian, Greek..even Middle Eastern.

You lived in Northern Germany then, right ?

Cheers,

Michael Kuettner

Nope. Bavaria.

"Goomba38" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

Michael Kuettner said:

Quoted message said:

When I lived in Germany I didn't noticed near as much parsley use in German
recipes and cooking as I do in Italian, Greek..even Middle Eastern.

You lived in Northern Germany then, right ?

Nope. Bavaria.

In a Merkin military base ?
Parsley isn't _obvious_ in many Bavarian/Australian (up over) dishes.
But no beef soup is made without parsley, e.g. You just don't see it.
Erdapfelgroestl, Kasnock'n, Tafelspitz, Semmelknoedel, etc - there
you see it.

Cheers,

Michael Kuettner

"Michael Kuettner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright schrieb

Quoted message said:

Every time I look for flat leaf parsley, it is wilted and unappetizing.
I
don't mind the curly leaf variety for most things.

If it's wilted, put it in a vase with water (just like flowers).
If it doesn't cease to be wilted, kick your grocer.
Flat leaf parsley doesn't last long after cutting; putting it in
water helps to regain the water lost in transport.

Cheers,

Michael Kuettner

I always put my parsley(s), cilantro, etc. in a glass with water in the
refrigerator, most usually with a ziplock bag loosely over it. Sometimes
they will last 10 days, sometimes even more; but water changing is
necessary.

At certain times of the year, late in fall, you can get oodles of parsley,
enough to fill one of those plastic sacks at a reasonable price. Pandora
sent a recipe calling for loads of it --- I forget what it is called. I made
it once. Terribly good. She sent a picture with it laid out on the table,
and a finished product as I recall.

The other day I saw Nigella put some (I believe it was) cilantro into a
small brown paper bag and she 'tossed' it into the freezer for another
time's use. Geez, what would my freezer look like!

___
Dee Dee
Remember this -- very little is needed to make a happy life.
--Marcus Aurelius

Dee Dee schrieb

Quoted message said:

"Michael Kuettner" wrote

Quoted message said:

Wayne Boatwright schrieb

Quoted message said:

Every time I look for flat leaf parsley, it is wilted and unappetizing. I
don't mind the curly leaf variety for most things.

If it's wilted, put it in a vase with water (just like flowers).
If it doesn't cease to be wilted, kick your grocer.
Flat leaf parsley doesn't last long after cutting; putting it in
water helps to regain the water lost in transport.

I always put my parsley(s), cilantro, etc. in a glass with water in the
refrigerator, most usually with a ziplock bag loosely over it. Sometimes they
will last 10 days, sometimes even more; but water changing is necessary.

Yep.

Quoted message said:

At certain times of the year, late in fall, you can get oodles of parsley,
enough to fill one of those plastic sacks at a reasonable price.

<snip>
Ah, then you want to freeze parsley. Easily done.
Chop it finely, put it in ice-cube forms and pour water over it.
Put it in the freezer.
No loss of taste.

Cheers,

Michael Kuettner

"Michael Kuettner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

At certain times of the year, late in fall, you can get oodles of
parsley, enough to fill one of those plastic sacks at a reasonable price.

<snip>

Quoted message said:

Ah, then you want to freeze parsley. Easily done.
Chop it finely, put it in ice-cube forms and pour water over it.
Put it in the freezer.
No loss of taste.

Cheers,

Michael Kuettner

I've never been a fan of freezing anything in ice-cube forms, although it
sounds like a great idea. I'd have ice-cube forms slipping/sliding all over
the place.

I know, I know :-))) -- freeze in ice cube forms, then take them out and put
them into bags.

I'm trying to think if I've ever chopped it up and put it into zip-lock
(square) containers. I know I've done a few other things like this -- chives
for example, although chives don't really do it for me, taste-wise, in
hardly anything.

Perhaps I will chop up and put some into containers when I find a big batch
and bring home. It is soooo luscious. Then just pick out some to put in
soups when I want.

Thanks for getting me to think about it again.
Dee Dee

The message <[email hidden]>
from "Michael Kuettner" <[email hidden]> contains these words:

Quoted message said:

Ah, then you want to freeze parsley. Easily done.
Chop it finely, put it in ice-cube forms and pour water over it.
Put it in the freezer.
No loss of taste.

It freezes just as well if you put the whole stems and leaves in a
plastic bag and freeze it ( no chopping, no water). When it's frozen,
it's so brittle you can crumble it with your fingers.

Janet

"Dee Dee" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

"Michael Kuettner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

At certain times of the year, late in fall, you can get oodles of parsley,
enough to fill one of those plastic sacks at a reasonable price.

<snip>

Quoted message said:

Ah, then you want to freeze parsley. Easily done.
Chop it finely, put it in ice-cube forms and pour water over it.
Put it in the freezer.
No loss of taste.

I've never been a fan of freezing anything in ice-cube forms, although it
sounds like a great idea. I'd have ice-cube forms slipping/sliding all over
the place.

The important thing is the water all around the chopped parsley.
Or other herbs like terragon.
They keep the freshness that way.

Quoted message said:

I know, I know :-))) -- freeze in ice cube forms, then take them out and put
them into bags.

Yep. A little effort, but you have nearly fresh herbs year round.

Quoted message said:

I'm trying to think if I've ever chopped it up and put it into zip-lock
(square) containers. I know I've done a few other things like this -- chives
for example, although chives don't really do it for me, taste-wise, in hardly
anything.

Finely chopped chives are always sprinkled on bouillon over here.
Ah, Griesnockerlsuppe ...

Quoted message said:

Perhaps I will chop up and put some into containers when I find a big batch
and bring home. It is soooo luscious. Then just pick out some to put in soups
when I want.

Don't put them just into containers. It'll taste like [censored] without the water
surrounding it.

Quoted message said:

Thanks for getting me to think about it again.

You're welcome.

Cheers,

Michael Kuettner

"Michael Kuettner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Don't put them just into containers. It'll taste like [censored] without the
water
surrounding it.

Hmm -- put them in 'small' containers and knock a piece off when you want
it?
Probably not, Ok.
Dee Dee

"Dee Dee" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

"Michael Kuettner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Don't put them just into containers. It'll taste like [censored] without the water
surrounding it.

Hmm -- put them in 'small' containers and knock a piece off when you want it?
Probably not, Ok.

Yep.
Freeze them in ice cube forms.
Take the cubes, put them in zip-locks.
Repeat with next bunch.
When done, stow away the forms.
Result : Some nice bags of zip-locks with cubed, fresh herbs.

Cheers,

Michael Kuettner

"Janet Baraclough" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

The message <[email hidden]>
from "Michael Kuettner" <[email hidden]> contains these words:

Quoted message said:

Ah, then you want to freeze parsley. Easily done.
Chop it finely, put it in ice-cube forms and pour water over it.
Put it in the freezer.
No loss of taste.

It freezes just as well if you put the whole stems and leaves in a
plastic bag and freeze it ( no chopping, no water). When it's frozen,
it's so brittle you can crumble it with your fingers.

That's nice. Oh, wait. a .uk poster. And it tastes lovely if
you add enough mint and boil it to death, right ?

<shakes head>

Cheers,

Michael Kuettner

Oh pshaw, on Fri 12 Oct 2007 12:04:10p, Michael Kuettner meant to say...

Quoted message said:

Wayne Boatwright schrieb

Quoted message said:

Every time I look for flat leaf parsley, it is wilted and unappetizing.

I

Quoted message said:

Quoted message said:

don't mind the curly leaf variety for most things.

If it's wilted, put it in a vase with water (just like flowers).
If it doesn't cease to be wilted, kick your grocer.
Flat leaf parsley doesn't last long after cutting; putting it in
water helps to regain the water lost in transport.

Cheers,

Michael Kuettner

I'll give that a try, Michael. Thanks!

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.