JoeSpareBedroom wrote:
>
> "biig" > wrote in message ...
> >
> >
> > JoeSpareBedroom wrote:
> >>
> >> "JoeSpareBedroom" > wrote in message
> >> ...
> >> > "biig" > wrote in message
> >> > ...
> >> >>
> >> >>
> >> >> JoeSpareBedroom wrote:
> >> >>>
> >> >>> "biig" > wrote in message
> >> >>> ...
> >> >>> >
> >> >>> >
> >> >>> > Felice Friese wrote:
> >> >>> >>
> >> >>> >> What the hell, you might as well have the complete recipe. BTW, it
> >> >>> >> has
> >> >>> >> peanut butter and not peanuts, if it makes a diff to you. The
> >> >>> >> original
> >> >>> >> recipe called for milk but you can go up the scale, of course.
> >> >>> >>
> >> >>> >> SZECHUAN CARROT SOUP
> >> >>> >>
> >> >>> >> 1 medium onion, chopped
> >> >>> >> 1 celery rib, chopped
> >> >>> >> 1 garlic clove, minced
> >> >>> >> 1 teaspoon vegetable oil
> >> >>> >> 1 pound carrots, cut into 1-inch pieces
> >> >>> >> 3/4-inch piece pf ginger root, peeled and sliced thin
> >> >>> >> 1/8 teaspoon dried red pepper flakes
> >> >>> >> 3 cups chickebn broth
> >> >>> >> 1 1/2 tablespoons soy sauce
> >> >>> >> 1 1/2 tablespoons creamy peanut butter
> >> >>> >> 1 teaspoon superfine sugar
> >> >>> >> 1 teaspoon sesame oil
> >> >>> >> 1 cup milk or light cream
> >> >>> >>
> >> >>> >> Cook onion, celery and garlic in oil, stirring, until completely
> >> >>> >> softened.
> >> >>> >> Add carrots, ginger root, pepper flakes and broth; simmer,
> >> >>> >> covered,
> >> >>> >> until
> >> >>> >> carrots are very tender (about 45 minutes). Stir in remaining
> >> >>> >> ingredients
> >> >>> >> and puree. Return soup to pan and heat until hot, being careful
> >> >>> >> not
> >> >>> >> to
> >> >>> >> boil.
> >> >>> >>
> >> >>> >> Felice
> >> >>> >
> >> >>> > This sounds good too. My soup turned out pretty good, but not
> >> >>> > spectacular. I added salt and freshly ground pepper, about a tsp.
> >> >>> > of
> >> >>> > dried orange peel (couldn't taste it though) and some crushed dried
> >> >>> > tarragon. I didn't try the curry powder though, since I'm not fond
> >> >>> > of
> >> >>> > curry. .........Sharon
> >> >>>
> >> >>> Some herbs are OK when dried, like thyme, oregano and rosemary.
> >> >>> Tarragon, on
> >> >>> the other hand, is useless when dried. If you've never grown it in
> >> >>> full
> >> >>> sun,
> >> >>> outdoors, in the ground, you may not be aware of this.
> >> >>
> >> >> I certainly could taste the tarragon. It's my favourite herb....
> >> >
> >> > You tasted something that completely different from the fresh version.
> >> > Some herbs don't lose a lot when dried. Tarragon's one of them. Basil's
> >> > another. It's physically impossible for this to not be true, due to the
> >> > chemistry involved.
> >> >
> >>
> >> Typo: Tarrgon *IS* one of the herbs that loses a lot when dried. You can
> >> still like it, but it's not tarragon. It's dead. When someone dies,
> >> people
> >> say "She was a lovely person", not "She is a lovely person". Same with
> >> tarragon.
> > I'll have to try some fresh......Sharon
>
> Sharon! Dried is like kissing someone through a layer of denim. :-) The
> so-called "fresh" stuff in the supermarket might be better. It's shipped
> quickly, but it might've been sitting in the produce department for a few
> days. If you have the opportunity, you really should try growing it
> yourself, outdoors, in the ground, in the sun. Amazing, and trouble free.

I'll give it a try. In a few months...lol....I don't think they
would sprout under 6 inches of snow.....Sharon