Pinch out the flower buds as they appear and you can prolong the useable life of your plant. Once flowering the flavour tends to become more bitter and pungent , but can be useful all the same.
A good Sangiovese would do the trick I would say . Which includes your Chianti's. But it doesn't need to be Italian , just remember 99% of the time , you get what you pay for.
I am half way thru this book too. I am a big fan of all his books , he really puts things into a rational light and his research is amazingly comprehensive . This book is a little "drier" so far than earlier ones , but still a...
I would also agree with Gail. I think it would be next to impossible to pan sear certain types of delicate fish without sticking and damage unless you dust it. Especially skinless fillets.
However you do not have to use plain flour. I...
I don't think there is any problem with roasting staright onto the pan, but as mentioned you can do great things with carrots and other veggies to raise your bird. I like using leeks for this job as well.
Racks are ok too , but god...
Part of the problem could also be attributed to the age of the oil when purchased. Much of the oil sold in many markets is already rather old. I think producers should be encouraged to label oil with a vintage date . This is far better...
In regard to question 2. Purple basil does seem very tricky. You would probably need to use seed insitu rather than transplanting.
But even when I was sucessful I was not impressed with the flavour or the slowness of growing. So I am...
1. Buy a decent BBQ and do your searing outdoors. Searing by nature is a messy , smokey procedure. There are measures like a good exhaust , splatter mesh etc , but these are only half measures at best. Outdoor cooking is the answer. I...
