Very dilligent! ( sorry, I can’t stop )
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Pshht! Dillettantes…
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Funny you should say that. With the last recipe, we seem to have reached a dill-entente 
Next up: the basil craze. We have red curry with shrimp on the menu this week (Thai basil), and will use the genovese basil in salads and sandwiches. We still have a bunch of pesto from the garden last summer, so don’t need more of that.
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Don’t forget roasting potatoes, veggies, tofu, etc. with either pesto or oil & basil. I eat that stuff like it’s candy, so a lot of herb can disappear down my gullet easily that way.
Dill would also work for that.
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Totally. We also have a wild mushroom piroshki on the menu, we’ll use up a bunch of the fresh herbs in that.
From the current garden, the thyme, mint and dill all dry well, but I’ve found the basils and parsley just end up tasting kind of dusty. If I have to, I’ll freeze them, but I think I can use them up fresh. It’s almost like a mission at this point. “Challenge accepted!”
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A fairly easy suggestion with basil. I make this one at home. Pretty simple and uses ingredients which are easy to find.
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There is no such thing as too much pesto; only too few gnocchi.
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Ooh, that reminds me that a friend in London used to make ‘minty mushrooms’ as a topping for toast for teatime.
Basically, saute up some cut mushrooms and add whatever herbs to them, then put it on toast. Couldn’t be simpler.
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Speaking of basil and candy…several years back I was given a couple stems of Purple Ruffles basil, which I had never seen before. I used it to make a basil-flavored simple syrup, which made great summer drinks, just as an addition to a glass of ice water. And after straining out the basil, I couldn’t bear to throw it away, and found myself eating it like candy 
Well, it was candy at that point, I guess—basil cooked in sugar. It was so tasty!
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Nothing faulty in your logic.
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It’s time for my annual wife lets me eat a pile of chicken wings day also known as Super Bowl Sunday.
I also get brownies made with not healthy ingredients. I won’t share pictures of the other pile of crap I get on special days. Corn dogs, cheese sticks, French bread pizza, chicken nuggets, etc…
Normally the wings get done in the air fryer but this year we took advantage of the 40 degree Michigan weather and cooked over a nice fire.
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I made some schnitzel tonight and, of course, now I have a bunch of used fry oil. I don’t do much frying, but don’t want to waste it. Just wondering if anyone tried this method of using gelatin to filter frying oil, or if there are any recommendations out there for saving the stuff.
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My father can no longer handle alcohol and I received the remnants of the fully stocked bar my parents built up since the 60’s.
I found out the following:
Brandy and whisky when left in opened bottles for more than a decade lose their flavor but not their alcohol content. A bottle of Courvoisier which was 20 years old when purchased in the late 60’s but not opened until 2007 tasted like water now but got me toasted last night. (It was wonderful when opened, my father in law drank most of it)
For the Superb Owl I am working on a bottle of Seagrams VO circa 1975 that was opened in the late 90’s. Crazy smooth or at least lost it’s harsh notes now.
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I haven’t, but another group of cooking friends has people who have done it successfully. I strain mine through a coffee filter in a very fine strainer and store it in the bottle it came out of. It’s fine for a few months if the bottle is in a dark place.
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We’ve done that. Works great. Very clean oil. We’re like you, don’t fry much or often, so we kept it in the freezer and it kept well.
Good luck!
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I hadn’t thought of freezing it, that’s a great idea. I should probably go that route. Thank you, and @BakerB, too!
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