sage??
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Posted: May/06/2008 6:05 PM PST
well i now have 3 pineapple sage plants an im corious on good recepies it can be used in (ive herd pork but im not big on that tho i may stioll try it) anyone know any?? or just use it like sage once dryied or?? |
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Posted: May/07/2008 4:51 AM PST
Use it as you would use plain sage biyu. Pork, of course & other white meats such as chicken & turkey go well with sage. Also veggies, cheese, eggs & fish dishes. Goes very well with fried onions. As any of the sage family has a fairly strong flavour, it should be used carefully so as to not overpower the food. Use it dried or fresh. Hope this has given you some ideas on how to use your pineapple sage, biyu. |
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Posted: May/07/2008 11:31 AM PST
some yea i have leftover dried pineapple sage from last year too--they say it dosent like to be dried i dont know on the flavor but it stayied in tact |
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Posted: May/07/2008 11:32 AM PST
If all else fails...try foodnetwork.com |
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Posted: May/07/2008 6:47 PM PST
we use sage in stuffing. but i never tried it with anything other than the commercial sage powder from the grocery store. |
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Posted: May/07/2008 9:17 PM PST
Quote: Originally posted by biyu_wolf_77 some yea i have leftover dried pineapple sage from last year too--they say it dosent like to be dried i dont know on the flavor but it stayied in tactIf it still has an aroma similar to the fresh leaf its flavour should be ok & suitable to use biyu. |
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Posted: May/08/2008 10:21 AM PST
Quote: ya know something tells me they wont have "pineapple sage" just "sage" so i dont think itill be much help (pease tho prove me wrong)
Originally posted by damethod If all else fails...try foodnetwork.com |
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Posted: May/08/2008 10:28 AM PST
Quote: i like ta atleast nibble on all the herbs i grow (actually the only thing i havent nibbled some on i think was the german chammamille outherwise everythin gets nibbled at some point) Originally posted by mcmartian we use sage in stuffing. but i never tried it with anything other than the commercial sage powder from the grocery store.we have this spagetti recepie its based on a friends one that ive memorised --ok so really its sauce-- anywho i put the garlic in later so ya dont lose all the nutrition or flavor an i even tossed tai basil in just enough ta add some flavor an on the side i mixed my garlic salt with some butter ohh that was SUCH a good meal but then i did one of my fave things an comboed another of my fave things in with it anywho after my uncle had some i askled he liked an i told him what i did he didnt like the sound too much with the basil from my garden but he didnt argue just said "nuthin wierd next time" so yea i think i wanna try it with fresh basil this year an im shure itill be done here |
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Posted: May/08/2008 10:49 AM PST
Quote: ahh makin shure is all heard its good fer potpurri if remember right
Originally posted by joybells2 Quote: Originally posted by biyu_wolf_77 some yea i have leftover dried pineapple sage from last year too--they say it dosent like to be dried i dont know on the flavor but it stayied in tactIf it still has an aroma similar to the fresh leaf its flavour should be ok & suitable to use biyu. |
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Posted: May/08/2008 7:34 PM PST
nuthin weird LOL! Sage in soup. I make a pot of soup every Wednesday evening for a small get together. I make a roux of onions and a whole bulb of garlic, then add diced tomatoes, beans, and water. Then I season it generously with sage, oregano, and cumin. I use Bragg's Liquid Aminos instead of salt, any of y'all know that one? The heady combination of garlic, sage, and cumin gives the broth a robust flavor, deceptively like what you would add a hambone to get at, but without the hambone. |
