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Rosemary Almost Ruined My Ravioli

by thunderbird
7 replies
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Bought store-made ravioli that one puts into boiling water to cook (vs kind in cans). When it was ready, I added tomato and vegetable sauce that I had made for it, took one bite and, yikes, I discovered that they made the ravioli with a strong rosemary flavor which I don't like. My wife and even our little son liked it all right, but I really don't like Rosemary flavor. To me, Rosemary tastes like a combination of dirt and turpentine. Luckily, I had a bottle of Guizhou chili sauce and added it to my bowl; the transformation was nothing short of miraculous, making it suddenly taste kind of good.
  • Profile picture of the author AprilCT
    T-Bird, ya gotta read the ingredient list before you buy stuff. At least you got it fixed so you could eat it.

    Personally, I'm not overly fond of rosemary or thyme. Small quantities aren't bad, but overwhelming the taste of otherwise decent food isn't my choice either.
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    • Profile picture of the author thunderbird
      Originally Posted by AprilCT View Post

      T-Bird, ya gotta read the ingredient list before you buy stuff. At least you got it fixed so you could eat it.

      Personally, I'm not overly fond of rosemary or thyme. Small quantities aren't bad, but overwhelming the taste of otherwise decent food isn't my choice either.
      I did read the ingredients, but I guess I had too much blind faith, lol. Usually the amounts of such spices are modest and don't overwhelm the flavor. I was mainly making sure it didn't have hydrogenated vegetable oil, artificial coloring or other additives that toddlers shouldn't consume.
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  • Profile picture of the author KimW
    yeah, a friend posted a chicken recipe on Facebook but didnt list measurements.
    I followed the directions and it turned out good,but I overwhelmed it with Thyme.
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    • Profile picture of the author AprilCT
      How do you make a recipe without measurements unless you are a well-practiced home cook? No measurements would be disastrous for many people that I know. Now that I'm working on several cookbooks, I have to measure ingredients as I make things, so it's taking a long time to get there.

      Spices can overwhelm what you are cooking very quickly, and our meals tend to be on the "lighter" side of spices. Good thing you liked the chicken that way.
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      • Profile picture of the author Kay King
        I like the smell of Rosemary more than the taste - which is why my Rosemary stays outdoors along the front walk. By the end of summer, the plants are two feet tall and they smell wonderful.
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  • Profile picture of the author HeySal
    I'm not a fan of rosemary either - it's good in flea repellent and in a capsule to deter the effects of radiation, but to eat it? It's really easy to overdo it in French Onion soup.

    I don't use measurements when I cook either - when I put the spice in, I stir and sniff. After awhile I go sniff again and if it's enough it will be starting to blend and the right smell will be there - if not, add more.

    I couldn't make a cookbook of anything I cook, because I just never know what I did with amounts. Then too -like in green chili - the roast isn't always the same size. So what'rya gonna do - measure out how much roast to use or just add a little more of the other stuff if the roast is really big?
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  • Profile picture of the author KimW
    April,
    The main thing was "season to taste".
    I think most of us can make a basic seasoning mix,but I might be wrong.
    I take entire blame for the mistake, with most seasoning,imo,better too little than too much.
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