Overheard on the Home Cooking Board

Published on Thursday, October 20, 2011, by Caitlin McGrath / Edit Post

"While I love the taste that rosemary adds to a dish, I'm not actually a huge fan of the needles themselves. They can be kind of bitter and they tend to stick between my teeth. Because of this, I often use rosemary like a bay leaf. I add a whole sprig (or more) into whatever I'm cooking, and then pull it out before serving." -BananaBirkLarsen

"I love to go to library book sales/garage sales/used book shops for old cookbooks. I found one from 1964 a few years ago. I like it because it has cooking times and temps for meats, etc. [Sometimes] I just want to make old school 'Yankee' pot roast without 18 ingredients ... I also have my (now passed) grandmother's cookbooks and hand written notes in French for her cooking." -MIss G

"I like to use a head of garlic in a pork roast. For a pork shoulder or Boston butt roast, stab a slit in the meat and insert a peeled clove of garlic, repeat every inch or two. I cook in a crock pot/slow cooker, but you can cook in a slow oven. Cook until it falls apart when stuck with a fork, then using two forks shred the meat, mashing with the fork tines any large pieces of garlic. Add salt, pepper, red pepper to taste." -AreBe

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