Parsley, Petersilie (Peter’s Silly)

I apologize for the goofy title. The second word after Parsley is the translation for Parsley in German. We live in Germany so I had to add that in.  It does really look like Peter’s Silly.


So, Parsley that herb I am growing in my herb pot. It’s one of the few things that has survived mother nature’s psychotic wrath on the spring and summer this year.






So Goody for me, what do I do with it?


It can be a plate garnish (decoration) among other things. I know that’s what comes to mind for some people.


I italicized herb if you caught on to that above. What is a herb?



  1. Any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume.
  2. A part of such a plant as used in cooking.

(Google definition)


So Key Word in the first sentence FLAVORING

It flavors anything you add it to. Though, just don’t go adding it to everything. It may not taste good on a scoop of ice cream. Parsley is a herb that rarely is out of season, you can find it year around at most grocery stores.

Already a good thing.

Curly Leaf

Curly Leaf12136890-italian-parsley-also-called-flat-leaf-parsley-preferred-variety-for-cooking-and-garnishes

Flat Leaf

There are two different types of parsley: Flat Leaf (Italian parsley), curly leaf:

  • Flat Leaf parsley has a bolder taste, more difficult to chop finely. (flat leafs are hard to chop, really the are but this is the type you would use specifically in your dishes)
  • Curly Parsley is suited for fine chopping, also a great looking garnish. (this is the garnish)

This Herb has great versatility as a seasoning into almost anything. We chopped tons of it in culinary school. We had to perfect chopping it to make it beautifully for sauces, and soups. (can’t have an ugly soup, now can we?) It is not meant to be overcooked, it loses its’ flavors. If you are adding it to hot food, add it at the end. Fresh parsley is best, dry parsley can lose flavor and has a less than beautiful color. Fresh anything is always better for nutritional reasons.Wash it well to get dirt and other foreign objects extracted from the leaves, and dry before chopping. It is difficult to handle if it is wet, it will stick to your fingers like glitter.  A Reason why well dried parsley is recommended before chopping. So don’t be lazy.

Chop close in time to when you will use or serve, it will lose color after a period of time due to oxidation and bruising from the knife.

Don’t throw away the stems they can be used as well, especially in a stock for some of the best soups.


Parsley can be confused with Cilantro AKA Chinese Parsley AKA Coriander (it has an almost identical look and smell) The taste is different. It was easily  mixed up a lot in culinary school.


Cilantro (Photo credit: mattjb)

I see  Coriander here in Germany more than Parsley.

If you are familiar with french cooking: you can use parsley in a Bouquet Garni (A bundle of fresh herbs) used in stocks, soups,  and sauces. The basis for any great meal. Or maybe a Persillade: Garlic and parsley finely chopped together used in French cuisine.

It’s flavor enhances many plates..

So don’t knock it and let it just lie on your plate, make use of it. You will find it can change a dish from yuck to yum!








My Husband’s Favorite: Vinegar Mustard BBQ Pulled Pork in the crockpot

I have been researching for a while a recipe for a Mustard/Vinegar based BBQ sauce to use on various meats, cooking in various ways. My husband is from South Carolina, he is accustomed to Mustard/Vinegar BBQ Sauces. Specifically, Maurice’s.  I myself being from Utah (grew up there, not born there) was not really aware of that sort of sauce. I do not like Sauces. I am not particularly fond of BBQ.

Okay, so when you read that you thought I was crazy. I would too if I were you. I’m supposed to be a foodie and a chef. Aren’t we supposed to love everything. Well, no. Not really.

Wait…Before you hang my blog out to dry,  or put it out to pasture…

This sauce I concocted is AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Yes, that many exclamation points deserves a smack in the face.

I love Mustard on anything. Apparently, my husband does too. So I met my match with my husband who introduced me to Mustard/Vinegar based BBQ, I love the tartness and tantalizing taste it leaves on the tip of your tongue.

After reading through too many mustard BBQ recipes, I came up with a method for the madness in making my sauce.

This is the Combination of Items: (Although, the amounts can be changed for preference of taste)

1 cup yellow Mustard

1/2 cup apple cider vinegar

1/4 cup honey

Worcestershire Sauce ( I just shake the bottle til I’m satisfied, really I do.)

1 tsp salt

1 tsp black pepper

1-2 tsp chili powder


I had seen many many recipes using liquid smoke as well as hot sauces to add heat to the sauce. I consulted with my husband about this. He said there shouldn’t be any extreme heat to the sauce, although it does pack a punch when added to a pulled-pork with a somewhat spicy rub.

Combine all those ingredients mixing them together. That’s it!

However, I wont leave you hanging.


Take a 2-3lb pork shoulder.

1tbsp black pepper

2tbsp chili powder

2 tsp salt

1 tbsp hungarian paprika

1 tbsp sugar

2 tsp garlic powder


Mix all the dry spices together, including sugar. Rub on the outside of the pork really well. Sear the pork on all sides.

Rubbed pork

SearingPlace the Pork in a crock pot, pour the previously made BBQ sauce over top of it. Cover using lid. Turn on for 6-8 hours on low. Allowing to cook slow. When done use two forks to pull the pork.

It delicious served on any bread or roll.

You can either tear the pork off to the side and later add the sauce as you are putting it on the bread or mix it altogether.



in crock Added Sauce Added Sauce 1

This makes enough for leftovers for 2 people. So 4 people it would probably be enough for a meal. Although I made two 5 lb pork shoulder, doubling the BBQ recipe for a potluck and there was still leftovers.

Hope you enjoy this one. This is a keeper for sure. I would change a few of the spices if I was adding it in with beef to enrich the flavor.

Please let me know if you have any other suggestions for BBQ Sauces. I would love to hear them!

As always thank you for reading my blog.

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What the blooming is that coming from the yeast

Yes, perhaps that was little too weird of a title. For those of you who do bake, specifically bread bakers. You know what I am talking about.

What does it mean to allow the yeast to “bloom”?

For you non-bakers or non foodies out there I am talking about bakers yeast which can come in many forms:

Fresh, dry or liquid, yeast varies between countries, traditions and environments. When dehydrated, yeast can resist sometimes difficult climatic conditions; it is often found in this form in Africa, Asia and the Middle East. It is frequently used fresh in countries with a well-controlled chill chain. Crumbled, liquid or frozen, yeast has always adapted well to industrial processes.

Liquid yeast
Until 1825, when pressed yeast was introduced, yeast was sold in liquid form. The current return to this form corresponds to demand from industrial and traditional bakeries.
Pressed yeast
This is the most popular form in industrialised countries for economic and practical reasons. As its name suggests, pressed yeast comes in the form of compact blocks. White in colour and very flaky in France, it can be darker in colour and have a more “plastic” consistency in other countries.
Crumbled yeast
It is found in the form of relatively fine and easy to pour particles. Crumbled yeast is frequently returned to suspension in water by industrialists in order to allow automatic dosing.
Active dry yeast
Active dry yeast comes in the form of granules or beads. Its rustic character guarantees good stability at room temperature, appreciated in places with unfavourable climatic conditions (high temperature and humidity).
Instant dry yeast
Its name comes from the fact that it is not necessary to rehydrate it before adding it to flour. Instant dry yeast is as easy to use as pressed yeast. The fine particles of instant yeast are vacuum-packed or protection-packed.
Dry frozen yeast with intermediate humidity
This yeast’s dry matter is lower than instant dry yeast. It comes in powder form and can be used in raw frozen applications. It is comparable to the functional features of pressed yeast. Its exceptional conservation allows long storage, making it ideal for export purposes.

Table and Sources from:

I use mostly Active Dry Yeast and occasionally rapid rise. They each have their own properties on how they affect bread dough in the rising process.

The purpose of yeast is this:

It Ferments the sugar in the bread dough:

The fermentation process serves three primary purposes:

  • To produce carbon dioxide gas to create a light and airy texture in the bread
  • To enhance the flavor of the bread
  • To change the protein structure of the bread to prevent a chewy texture

So back to my question what do bakers mean when they want the yeast to bloom?


I bloom yeast before adding it to the bowl. However, not all yeasts need to be bloomed.  Active Dry does in fact need to be “Activated”. Key word there to start the proofing (or rising) process.

Activates the yeast, letting you know that once combined it ensures it will ferment and proof.

How do you proof yeast:

Add said amount of YEAST to a little bit of  warm liquid (usually enough to cover yeast allowing it float) (110 degrees-115 degrees Fahrenheit) If it’s too hot it will kill the yeast, too cold will not activate it. Add  1-2 tbsp of sugar, honey, molasses. Sugar is yeast’s “crack”. It loves sugar and sugar will help it grow.


the Yeast will slowly come to the surface, slowly gaining height. It will look bubbly or foamy. It will actually be moving. (although unless you are watching it which will get very boring you wont see it)

I usually allow it 5-10 minutes, if the yeast is not “blooming” then your yeast may not be any good. IF your yeast is out of date it will not bloom.

Once yeast is bloomed add to other ingredients as said by your recipe.

Hope this is interesting enough.

I love yeast breads, but I know many people who do not make their own. Thinking it is a difficult process. In reality its simple. Just a matter of waiting, and a bit of patience. Once you start making your own bread, you won’t want to buy it at the store ever again. The smell, taste, texture is unbelievable especially if it was made by YOU.


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