The best savory is from Mount Scio farms in Newfoundland. One can get it in Newfoundland stores.
What are you having for supper?
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Yup. And I think it's dried, not ground isn't it? That's what I'm hoping.
Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
Of all the ingredients associated with Newfoundland cuisine, I do not know if there is one more synonymous than dried savory. While items such fat back, molasses, salt cod, and Purity syrup are very much a part of our culinary history, summer savory, especially that made by Mt. Scio Farms in St. John's is as Newfoundland as it gets. Just as you are are certain to find an empty Maple Leaf vienna sausage can at the outlet of every brook at every pond in Newfoundland, you're even more likely to find a package of dried savory in every kitchen cupboard in the province.
Newfoundlander's love their savory. We really love it in out "dressing" ( aka stuffing) used for stuffing turkeys and chickens for roasting. Unlike some complicated turkey stuffing recipes, Newfoundland savory dressing is quite simple to make really, combining fresh bread crumbs (homemade white bread is best) with minced onion, some melted butter (usually margarine actually) dried savory and possibly a little salt and pepper. Almost as popular as savory in fact is savory dressing you;ll find elsewhere besides in a roasted bird however. A signature Newfoundland dish is the ever-popular fries (or chips), dressing and gravy, which can be found at most any restaurant and take-out, stadium or chip truck. The dish, when prepared right consists of a pile of golden homemade french fries (double-fried), combined with fluffy savory dressing and smothered with a rich home-style chicken gravy (darkened with gravy browning of course. None of this white chicken gravy stuff...that would be gross). French Canadians have their poutine, other places have chili cheese fries, but our carb-laden, heart-attack on a plate is the most satisfying and tastiest in my opinion.
Besides being used in dressing, savory is also commonly used with fish and other meats. It goes great in cod au gratin and with fried or braised pork chops. For me though, the uses and application of savory are unlimited. While I enjoy my supply of dried Newfoundland savory very much, I decided this spring to try growing my own savory. Dried herbs are good and have their place in cooking, but there's really no substitute for the flavor achieved from using fresh herbs. Not being able to find savory seeds at some local stores here in western New England, I opted for the Internet and was quickly able to find organic summer savory seeds online. What is "summer" savory you ask? Well there are two varieties of savory, summer and winter...
Besides being used in dressing, savory is also commonly used with fish and other meats. It goes great in cod au gratin and with fried or braised pork chops. For me though, the uses and application of savory are unlimited. While I enjoy my supply of dried Newfoundland savory very much, I decided this spring to try growing my own savory. Dried herbs are good and have their place in cooking, but there's really no substitute for the flavor achieved from using fresh herbs. Not being able to find savory seeds at some local stores here in western New England, I opted for the Internet and was quickly able to find organic summer savory seeds online. What is "summer" savory you ask? Well there are two varieties of savory, summer and winter...
This is just a wee segment - the blog went on forever.
Last night I made a beef stew. Put in just a pinch of Savory. Nobody tasted what the difference was....but everybody liked the stew even more than usual.
Not today, when I posted it. Tripe with boiled potatoes and choko in white sauce. My father taught me the way to cook it as he did two years as an apprentice chef at the Grand Hotel in Stockholm.You are having tripe for supper?
Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
In 1948 he served Ingrid Bergman at a table there and said she was very beautiful but looked a bit snobbish.
I made a bowl of Ramen noodles with raw bean sprout, raw jalapenos, raw cilantro, raw green onions with a fried egg on top. I have this meal a lot because it is relatively cheap to make.
I thought you weren't supposed to eat raw bean sprouts because of the bacteria. I used to like a bit in a salad, but one to many recalls, and we only eat them cooked now.
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Tonight there are only two of us for dinner. I wish we had shrimp. If it wasn't for my allergies, I think I'd suggest going out for dinner.
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Tonight there are only two of us for dinner. I wish we had shrimp. If it wasn't for my allergies, I think I'd suggest going out for dinner.
We just got back from the store, and got about 3 pounds of shrimp to have for dinner. Haven't decided what to have with it.
Found this on the web site for the Academy of Nutrition and Dietetics:
People with weakened immune systems, children, the elderly and pregnant women should not eat any variety of raw or lightly-cooked sprouts.
Follow these key tips when buying, storing and eating fresh sprouts:
- Buy only fresh sprouts that have been kept properly refrigerated.
- Do not buy sprouts that have a musty smell or slimy appearance.
- At home, refrigerate sprouts at 40° F or below — in a clean refrigerator.
- Wash your hands properly before handling raw sprouts.
- Rinse sprouts thoroughly under running water before use.
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Sprouting your own and making sure you follow the above advice might be a good way to safely have them in your diet if you’re not in the Do Not Eat group.
Food poisoning is horrid even if you are not in that group. While poisoning can happen with almost any food, I think I'll keep avoiding these raw. (Though I do miss it.)
Hi!
A friend of mine stir-fried a pound of shrimp and threw a mighty munch. When she told me about it I asked her, "You ate a POUND of shrimp?!" She answered, "Yes, but they were small."
(Now I want a shrimp sandwich like this
with tomato and avocado. And jalapeno.
Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
I had some cooked shrimp on ice at a restaurant here in Winnipeg - it was called the Jumbo Shrimp Cocktail - shared it with a good friend and it was so good!Hi!
A friend of mine stir-fried a pound of shrimp and threw a mighty munch. When she told me about it I asked her, "You ate a POUND of shrimp?!" She answered, "Yes, but they were small."
(Now I want a shrimp sandwich like this
with tomato and avocado. And jalapeno.
It came with a brandied seafood cocktail sauce
I had some cooked shrimp on ice at a restaurant here in Winnipeg - it was called the Jumbo Shrimp Cocktail - shared it with a good friend and it was so good!
It came with a brandied seafood cocktail sauce
My mouth watered reading your post.
I make a seafood cocktail-lobster, crab and shrimp that's to die for. Looks something like this
I refuse to eat ceviche. I don't trust lime juice to *cook* fish.
Dahm that's a large image. Sorry.
Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
Ceviche? I am going to have to Google that one. I will not eat raw fish either.My mouth watered reading your post.
I make a seafood cocktail-lobster, crab and shrimp that's to die for. Looks something like this
I refuse to eat ceviche. I don't trust lime juice to *cook* fish.
Dahm that's a large image. Sorry.
I ended up cooking lasagne, sausages, and made a ceasar salad.
All those shrimp look so good.
All those shrimp look so good.
Beef stroganoff and steamed broccoli. Not very experimental, but everyone likes that one and it's quick and easy to make 
We’re going to my brother’s house for Corned Beef and Cabbage. He’s also serving Harp Lager (Guinness' poor brother), but since I’m allergic to beer I’ll be bringing along some Scotch and a bottle of California wine with a green label.