On Friday, November 20, 2015 at 4:14:43 PM UTC-5, 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.

I'm not a big fan of tarragon (too licorice-y) but I'm not an
asshole about it.

On the other hand, I love cilantro. For example, I sometimes use sprigs
of it in salad, maybe about 25% of the greens.

Cindy Hamilton