I had a 99p cheese burger at 12am in town, no regrets.

Be sure to get a nice crisp which is pretty easy because of the sugars in the molasses. You almost want to flash cook it so the outside it seared while the middle is still medium rare.

Chula or anyone that can answer.

Can I use Thai basil in a ragu or general Italian cooking instead of normal basil?

Help me guise, looking on the Internet and its saying it's more aniseed tasting, can't see this going well in a ragu :(

Not an expert, but I think it depends on what you cook. If you're doing it with pork or sausage or something along those lines with your pasta I think it might work out but otherwise you might want to use regular.

Thought so. Will avoid, it's for a lasagne, pork and beef and sausage.

Cheers btw

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I always end up so ****ing hungry whenever I stumble upon this thread. I need to start cooking actual meals...

Here's another one for ya Q. Cream cheese and chive stuffed chicken.

https://scontent.fsan1-2.fna.fbcdn.n...4b&oe=586A9DA5

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@Chula

What do you think about rosemary and mixed herbs as a substitute for no basil? There is some dried basil in the herbs but not much.

What are you making? Rosemary has a very distinct flavor that goes great with chicken and turkey (it's probably the strongest seasoning in stuffing) but not so much with beef or pork.