FoodBanter.com - View Single Post

brooklyn1

On Fri, 20 Nov 2015 13:14:35 -0800 (PST),
wrote:

>On Friday, November 20, 2015 at 12:58:14 PM UTC-8, Brooklyn1 wrote:
>> On Fri, 20 Nov 2015 12:08:24 -0600, "cshenk" > wrote:
>>
>> wrote in rec.food.cooking:
>> >
>> >> We are planning to go to a holiday potluck in four weeks. One of the
>> >> dishes we are looking at requires tarragon vinegar. We still have
>> >> tarragon growing in the garden, though much of it is turning brown.
>> >>
>> >> Can we just stick a sprig in a small bottle and pour distilled
>> >> vinegar on top of it?
>> >
>> >It's one of the easier ones and yes you have time. 2-4 weeks.
>> >
>> >Take 2 cups loosely packed fresh tarragon leaves and bruise them up a
>> >bit (can crumble themn into a ball in your hands, classic is with a
>> >pestle). Now add 2 cups white vinegar (classic version, some use other
>> >vinegars). Set aside to develop and taste test at 2 weeks. Once it
>> >hits what you desire, remove the Tarragon and perhaps replace with a
>> >simple decorative sprig if it will be at the table.
>> >
>> >Some herbs take a little longer.
>> >
>
>> I detest tarragon, I don't consider it a culinary herb, crushed poison
>> ivy smells better. Tarragon mustard is blasphemy and TIAD.
>
>Good old Brokelyn. Compass needle still reliably points South.
>Chicken tarragon is delicious.
>Edmund Fallot tarragon mustard is heavenly.

Tarragon stinks exactly the same as when I clean the underside of my
7' lawnmower... starving deer won't eat tarragon, anymore than they'd
eat mint. At least mint is fit for toothpaste and chewing gum but
I've never seen tarragon flavored gum, toothpaste, or anything.
Onliest thing I can figger is it's yoose demented TIAD potheads who
enjoy tarragon.