"biig" > wrote in message ...
>
>
> 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


Do not buy tarragon seeds. What you want is a plant, already growing, and it
has to be French tarragon. There's something called Russian tarragon, sold
to unwitting new gardeners. It is of no culinary value whatsoever.