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The Overuse of Rosemary
Posted on 12/24/18 at 8:22 am
Posted on 12/24/18 at 8:22 am
For Thanksgiving Dinner this year, I was invited to a large gathering. There was a really big spread of food. There was a notable assortment of casseroles. One in particular caught my eye, so I took a nice helping. It was the first bite I tried. The presence of Rosemary was so overwhelming that I cordoned it off on my plate (Crime Scene?) and just navigated around it for the rest of the meal.
This was not my first foray with this culinary faux-pas (my opinion only). I find it more prevalent in the southeast part of Louisiana. Not so much on the other side of the Atchafalaya. Some folks I've talked to share my opinion.
Just wondering if anyone here has the same pallet in regards to this seasoning. More is not necessarily better.
This was not my first foray with this culinary faux-pas (my opinion only). I find it more prevalent in the southeast part of Louisiana. Not so much on the other side of the Atchafalaya. Some folks I've talked to share my opinion.
Just wondering if anyone here has the same pallet in regards to this seasoning. More is not necessarily better.
6
Posted on 12/24/18 at 8:25 am to tigerpawl
I find oregano and cumin to be the more abused of the herbs/spices. I don’t encounter rosemary overload much. Cumin—whew, especially when people don’t toast it first, can have sweaty overtones in abundance.
Posted on 12/24/18 at 8:47 am to tigerpawl
I have the same taste glands to rosemary as some do with cilantro. I’ve given it several tries but it’s not for me.
Posted on 12/24/18 at 8:50 am to hungryone
quote:Yeah this is one of the most potent spices.
Cumin
Posted on 12/24/18 at 8:53 am to tigerpawl
A few years back every piece of broiled, baked chicken had rosemary on it. The only thing I use rosemary in these days is for pot roast/beef stew.
Posted on 12/24/18 at 9:05 am to tigerpawl
I don’t mind the flavor but I hate when people put it on roasted potatoes or something and leave the entire leaves in there. Not pleasant to chew.
Posted on 12/24/18 at 9:22 am to Athis
quote:
A few years back every piece of broiled, baked chicken had rosemary on it.
Person of interest:
Posted on 12/24/18 at 9:28 am to tigerpawl
A large Sicilian population in southeast LA. However, it could have just been the cook who cooked that specific dish.
Posted on 12/24/18 at 9:30 am to NOLATiger71
quote:I think this is the correct answer. I just fell for a pretty face.
However, it could have just been the cook who cooked that specific dish.
But I think this scenario repeats itself a little too often for my taste…
This post was edited on 12/24/18 at 9:35 am
Posted on 12/24/18 at 9:54 am to tigerpawl
Luckily, I have yet to eat anything where rosemary was overused but I do know what the overuse of both thyme and cumin tastes like and I'm sure they're equally as horrible.
Posted on 12/24/18 at 10:30 am to LouisianaLady
quote:
I don’t mind the flavor but I hate when people put it on roasted potatoes or something and leave the entire leaves in there. Not pleasant to chew.
When I cook with rosemary, I either mince it extremely finely or leave it entirely on the stem as part of a bouquet garni and remove before serving.
That actually reminds me of a time I tried a lavender gelatto. It was excellent... but they didn't strain out the leaves. So at the end of each mouthful, you got to chew a good half dozen leaves, which for those who have never done so, are quite bitter.
Posted on 12/24/18 at 10:44 am to Joshjrn
like eating a pine tree
Posted on 12/24/18 at 12:21 pm to Sailorjerry
Nothing better than fingerling potatoes roasted with duck/goose fat and rosemary, which I'll be making tomorrow with the leftover rendered fat from the goose I'm cooking today and rosemary fresh from the garden.
Rosemary chopped very fine of course.
Rosemary chopped very fine of course.
Posted on 12/24/18 at 1:22 pm to Centinel
If you can find a good source, this works excellent for roasting root vegetables as well.
Posted on 12/24/18 at 5:00 pm to Gaston
When Rosemary comes to the party she takes over, word of my late Aunt Mary, so take it easy. To me the worse offender in the overuse category is cumin. It sneaks its insidious way into red beans and I found in overpowering the Poulet Pot Pie and Elsie's.
I love cumin where it belongs, but poor chefs can't control their cuminatious hands. It is very strong and is the predominant flavor wherever it appear. So call it red beans and cumin, cumin pot pie, artichoke and cumin soup.
I love cumin where it belongs, but poor chefs can't control their cuminatious hands. It is very strong and is the predominant flavor wherever it appear. So call it red beans and cumin, cumin pot pie, artichoke and cumin soup.
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