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Fresh basil heaven
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Nature Boy
Posts: 8,687
I'm makin' a big pot of sghetti sauce on the egg. Browned 2 batches of fresh ground brisket then deglazed the pan with cupla vidalia onions, celery, red bell peppers and some beef broth. Cooked up some shrooms in butter and garlic. Added them all together with a buncha cans of tomaters. Simmering now and smells fantastic.
But the killer part...I pinched off a few branches from our basil plant to chop and throw in at the end. The smell of the fresh crushed leaves has gotta be the most amazing aroma ever. Guessing it takes the sghetti sauce over the top.
Cheers yalls.
Chris
But the killer part...I pinched off a few branches from our basil plant to chop and throw in at the end. The smell of the fresh crushed leaves has gotta be the most amazing aroma ever. Guessing it takes the sghetti sauce over the top.
Cheers yalls.
Chris
Comments
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Daang, sounds over the top even before the basil.
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Does wonders on pizza too. -RP
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betta than sex!! :evil:
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Speak for yourself.-RP
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Ya know, I was thinking about climaxes and all that kinda stuff. Amazing how many levels it hits your senses. If you could keep that smell for long, it would make an amazing fragrance for lotsa things.
Gotta get upstairs and throw in the pasta.
Cheers
Chris -
I agree with the fresh basil for added flavor. I like purple basil or Thai. Thai for oriental meals and purple for sauces.
Purple Basil
This bush of 5 years froze this past cold spell and the leaves were saved and the branches make great smoking wood for pork and poultry. -
Chris, I break off a branch and put it in a tall glass of water next to the sink. It will grow roots, when the urge hits me I just rub a couple of the leaves together and fill the kitchen with aroma. -RP
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I tried some Indian basil at the farmers market last weekend, very pungent, like a cross between mint, basil, and cilantro. -RP
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Just a hint I've learned for better basil Richard ... trim it back before it flowers and you'll get more and stronger leaves. This applies to most herbs.
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I agree with the trimming, but this bush allowed bees to gather the pollen and the flower petals, being stronger in flavor actually gave a great fragrance to the sauces.
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We got summadat too. All the stuff that goes in Pho, and a few more. Wish I could capture some of those flavors in a rub, but there ain't much flavor left when they are dry.
Beers
Chris -
Aw man, really?? All year long? I gotta do dat.
Hope you are well, and howdy to Kim. Tell her Ditzy (the gourd pig she made) is in a prominent part of our shop to greet visitors, and still in perfect condition!
Cheers bro
Chris -
Wow, I gotta do that. I noticed the flowers coming out, and the leaves are MUCH smaller. You think they are more fragrant when they are small??
Cheers
Chris -
I HEAR YA!We got Basil runnin out the ears.Enough pesto to last a lifetime.It's Mitee Tastee though!
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Hey RS,
Time for you to start making some basil oil, mmmm mmmm. -
Good call brother. I love basil on everything!
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do you need to tell all our secrets....ha
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Chris........glad to know my master spice friend appreciates that incredible plant....I love it too!!
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at the seasons end, make sure to stuff a bag and freeze some for winter use, much better than dried. it turns black in the freezer so its only good for soups and sauces, but it still tastes alot better than driedfukahwee maineyou can lead a fish to water but you can not make him drink it
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mmmmmmmm mmmmmmmmm
love the aroma of fresh basil and fresh rosemary on my hands :woohoo:
sprinkled some fresh basil over garlic/EVOO pasta and topped with a small Roma -- all fresh from the garden last eve
your sauce sounds devine
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