Re: Dinner Tonight, 1/31/2025

In article <vo2uku$32mrq$1@dont-email.me>, chamilton5280
@invalid.com says...

 
On 2025-02-06, Dave Smith <adavid.smith@sympatico.ca> wrote:

On 2025-02-06 10:46 a.m., Cindy Hamilton wrote:

On 2025-02-06, Ed P <esp@snet.n> wrote:

>

OTOH after getting used to a minimal salt use, the food tastes fine and
one notices when too much is used.

>
You will notice some of the other herbs and spices more.  Salt can
overpower if used heavily.

 
Maybe that's what I'm trying to achieve.  Thyme, in particular,
saturates my taste buds.  If a recipe calls for half a teaspoon,
I use a dash.

>
I have decided I just don't much care for thyme. Like you, I use only a
dash.  Rosemary is one I like but only in small doses. It is really easy
to be overwhelmed by that stuff.

 
I'm that way with all the sturdy herbs.  But my taste for fresh parsley
and cilantro is nearly limitless.

  Most dried herbs are inferior to fresh.

 Have you tried cooking with  fresh thyme, rosemary, sage
etc, straight off the plant? 

     Janet  UK