tag:blogger.com,1999:blog-4403124107767582182.post3363592306373742929..comments2023-10-21T09:54:02.420-07:00Comments on LoV Bites: Loca for Saltimbocca!Jen T.http://www.blogger.com/profile/09655486127671150116noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4403124107767582182.post-9748006281072777322011-01-07T19:51:24.572-08:002011-01-07T19:51:24.572-08:00It only sounds fancy. It's actually incredibly...It only sounds fancy. It's actually incredibly easy!<br /><br />I suppose sage leaves really would get crispy (most things do when you fry them!). I have a bit of an aversion to fresh herbs, though. Mostly because they always seem to be sold in such large packages, yet you use so little. And they don't stay fresh for long, so you end up throwing them out. Perhaps this year I'll grow my own fresh herbs. Although I definitely don't have a green thumb!Jen T.https://www.blogger.com/profile/09655486127671150116noreply@blogger.comtag:blogger.com,1999:blog-4403124107767582182.post-48519450739531352222011-01-06T21:15:25.088-08:002011-01-06T21:15:25.088-08:00That's what I call fancy!
I don't think I...That's what I call fancy!<br /><br />I don't think I've ever had sage, even in stuffing. And definitely not fried! Do they actually get crispy?<br /><br />I wouldn't think potatoes would get done by any methods other than boiling or baking... it's probably tough to gauge timing this way. But overdone is better than under cooked, right? Especially with red ones, which, correct me if I'm wrong, are less crumbly and more "soapy" (that sounds bad but I don't mean it that way, I really like them!) <br /><br />Funny you mention Jersey Shore, it's on tonight! They're always making something Italian that looks really good ;)MichelleMhttps://www.blogger.com/profile/10972225238950552079noreply@blogger.com