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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-05-2009, 03:14 PM
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Smoke-dried chives & garlic tops
A new condiment that's handy chit for lots of uses. Really good for perking up soups, beans, salsa, etc.
I cut off the tops of all my chives and garlic prior to letting it go dormant for the season. I got about a bushel full and partially smoked dried it. I finished it in the oven bvecause I've found it's too easy to go from dried to carbon. I hand crushed it and it all fit into a one-gallon ziplock bag.
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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