Foodies BS Thread.

I used to work with an Indian guy who was allergic to onions. He found that pretty tough because in Indian cuisine, first you sautee the onions and then you decide what's for supper.

 

Y'all spicy today!

 

On an unrelated note, my oregano (cut back for winter) continued to thrive out of spite, so I need to come up with some uses. Recommendations welcome!

 

We use a lot dried in spagetti sauce

 

I’ve got loads prepared for that, but I can only make so much before I get sick of it

I’ve got some neighbors taking a bunch, so that’ll help. I don’t like wasting!

 

https://www.lavenderandmacarons.com/sheet-pan-salmon-oreganata-with-green-beans-and-potatoes/

it's only a teaspoon.. but it's something.. and it's a delicious meal

 

Looks good! I’ve come across a few pork chop recipes that are similar. Easter lamb racks will take a bunch, too

 

Search Greek cuisine and oregano

 

Dried, sell it make sure you dont use baggies

 

How is that even possible?

 

Yes, but was holding out for some first hand recommendations on tried dishes.

 

https://www.themediterraneandish.com/

She's got some great recipes AND is a Mediterranean dish herself

 

Chimichurri.

A quick google says you can make oregano oil. I never have myself, but hey, who knows!

https://www.yummly.com/recipes/cooking-with-oregano-oil

 

THIS ^^^^^^

 

I made a few herb oils in the past, then @DuffyBank made fun of me.

 

I planted mexican oregano a couple years back. It was soo prolific that it took 2 more years to get rid of it.

 

In the restaurant, I made an oregano cream that I'd dollop on free form shrimp and scallop pasta. Three inch squares of pasta layered with shrimp and scallop then dressed with oregano cream.

Blanch the oregano to set the colour then steep in cream and combine in a blender. You want it about the consistency of sour cream.

 

LOL, herb oils are ok, my criticism was the early 2000's trend of three or four on a plate that was a food tower.

 

Loo’d Chicken. My sauce just turn 30.

 

Just messing, I still be making ‘em