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Sorry for the thread hijack, spo.

Hey B,
I can't say that I've had the patience for a full 12 hours, bread pudding needs it but I don't think this does - about an hour is all I can muster. Less than that and they tend to break apart when you're trying to put some cornmeal on them and flip them in and out of the pan. I do put the onion, pepper and garlic mixture in the freezer to cool it quickly before I combine it with the beans. You could probably do that with the patties as long as you keep an eye on it.
Geez, I use herbs in everything.

Fresh thyme, rosemary and sage as well as dried oregano are ALWAYS on hand in my apartment. Nothing brings out the flavor of wild mushrooms like fresh thyme. Rosemary is nearly a must with lamb (same for garlic and mint). Sage goes with everything. Last night I made a basic dijon/balsamic vinagrette and put a lot of miced fresh sage in it -- had it with my arugala salad w/ fresh onions and goat cheese -- phenominal. We needn't even get in to all the things dried oregano is good for.

I also always have dried herbs du provence on hand. And often I'll pick up parsley (usually flat) or cilantro (esp for Mexican dishes) or fresh oregano or marjoram (great for white meat fillet fish). Then of course there is basil...

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