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Thank you, Gentlemen,

albert's picture
Fri, 2009-03-13 06:37 — albert

for all these wonderful suggestions and sage advice- you never fail me!

Comments

Sat, 2009-03-14 01:59 — daveballarat
daveballarat's picture

Any pork products.... ahhhh

Any pork products.... ahhhh ..... don't get me started... I'm living in a Moslem country and not had pork in months...I've got to keep the cravings away until I get home in July ... don't do this to me.... actually I am thinking of going to Bulgaria for Easter and ... will eat sooo much pork.
I love all whole food cooking. Natural uncomplicated food and as little salt or oil as possible. It helps with the waistline too that way:)
Dave
Istanbul, Turkey

Fri, 2009-03-13 11:08 — Nashrunner
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Hhm, maybe the food of the

Hhm, maybe the food of the gods is bacon and/or butter, unless you're already pretty thin and your cholesterol is still sky-high. For me it's chicken and that margarine that has so little fat in it that it "sqeaks" in your mouth!

Fri, 2009-03-13 08:18 — MMario
MMario's picture

Much better to stuff a

Much better to stuff a bottle full of fresh sage and pour hot olive oil over them; do not cap until cooled.
you can then strain out the sage flavoured oil or just use from the bottle, refreshing the oil as necessary.

Also works with basil, oregano, rosemary.....or combo's. Don't do it with garlic unless you are going to refrigerate.

Fri, 2009-03-13 08:46 — albert
albert's picture

Olive oil and basil: the

Olive oil and basil: the food of the Gods.

Fri, 2009-03-13 09:07 — MMario
MMario's picture

No, the food of the Gods is

No, the food of the Gods is bacon. they just don't want anyone to know that. (which is why so many religions ban pork)

Fri, 2009-03-13 09:13 — albert
albert's picture

Praise the Lord, and pass

Praise the Lord, and pass the fatback!

Fri, 2009-03-13 07:53 — albert
albert's picture

I like! Hmm, maybe with

I like! Hmm, maybe with chicken.

Fri, 2009-03-13 07:49 — StuartWS
StuartWS's picture

My Advice for Sage is to

My Advice for Sage is to grind it thoroughly and mix it with softened butter and toss with a nice pasta to serve with a..... oh wait a minute now I get it. You didn't mean...

nevermind
Stuart