In article >,
unge (Little Malice) wrote:

> One time on Usenet, OmManiPadmeOmelet > said:
>
> <snip>
>
> > Sounds interesting, thanks, but I'm going to have to google Pernod...
> > Forgive my ignorance, but I've no idea what that is. Some kind of liquor?
>
> Don't feel bad, I didn't know either.
>
> > Ah. Here we go:
> >
> > http://www.ochef.com/322.htm
> >
> > Yet another licorice flavoring!
> >
> > I'm not so sure I'd like this. I'm not a fan of black licorice......
> >
> > but I'm still game.
>
> Bleah, you're braver than I -- I can't stand licorice or anise
> or Nyquil cold medicine, which has that same taste... :-)

Not straight up, no.
But after using Tarragon with poultry, it can go well with meat if not
over-done.

Kinda like apples in chicken stir fry. ;-d
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson