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?

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.

Carol

--

On Friday, November 20, 2015 at 10:08:28 AM UTC-8, 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.
>

Thanks, Carol! I don't know if we have two cups of leaves, but hopefully
the recipe scales down.

On 20/11/2015 11:49 AM, wrote:
> On Friday, November 20, 2015 at 10:08:28 AM UTC-8, 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.
>>
>
> Thanks, Carol! I don't know if we have two cups of leaves, but hopefully
> the recipe scales down.
>
I push a bunch, stalks as well, into a bottle and then fill it with
vinegar. The stalks contain a lot of flavour.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

wrote in rec.food.cooking:

> On Friday, November 20, 2015 at 10:08:28 AM UTC-8, 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.
> >
>
> Thanks, Carol! I don't know if we have two cups of leaves, but
> hopefully the recipe scales down.

It does! Some recipes mash the leaves pretty well (starting with 1 part
Tarragon) then add 1.5-2 parts vinegar.

What it looks like when steeping would be like adding a can of whole
leaf spinach (undrained) to a can of water and maybe a little more
water. Hard to describe but lets try this.

Take the leaves and rinse them then pluck off the stems and drop them
in a cup. push them down lightly to an even layer. If you got 3/4
cup, add 2 3/4 cup amounts vinegar. If you got 1/2 cup, add 1 cup
vinegar. I am not sure if it works right too small, but it scales up
and down well within that range.

--

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.
>
> Carol

I detest tarragon, I don't consider it a culinary herb, crushed poison
ivy smells better. Tarragon mustard is blasphemy and TIAD.

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.

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.
>

He's a crankwit, period.

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.

Brooklyn1 wrote:
> I've never seen tarragon flavored gum, toothpaste, or anything.


Nor have you seen those flavored with Basil or Oregano, so?

The world is more than mint flavored.

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

On Sat, 21 Nov 2015 03:43:44 -0800 (PST), Cindy Hamilton
> wrote:

> 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

I hate licorice and anise, but love fennel seeds and tarragon. To me,
tarragon tastes as much like licorice as fennel seeds do, and don't
find it a legitimate comparison - IMO, they have their own distinct
tastes. Star anise is another one I like. I probably wouldn't want
it as a main flavor, but it blends well with others when used in the
correct proportions. And of course, I love cilantro too.

--

sf

I used to make my own vinegar all the time using whatever was coming up in the herb garden, tarragon, chives, lemon thyme,oregano, etc. I would use white wine vinegar and stuff the bottle with asst herbs. Let it marinate till it tastes good.

Denise in NH

> wrote in message
...
> 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?

I would stick a bit more than a single sprig in but that is how I make
mine

--
http://www.helpforheroes.org.uk/shop/

On 11/20/2015 2:33 PM, Ophelia wrote:
>
>
> > wrote in message
> ...
>> 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?
>
> I would stick a bit more than a single sprig in but that is how I make
> mine
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

playas wrote:
> On 11/20/2015 2:33 PM, Ophelia wrote:
>>
>>
>> > wrote in message
>> ...
>>> 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?
>>
>> I would stick a bit more than a single sprig in but that is how I make
>> mine
>>
> I have, on at least three prior occasions, written posts that delve into
> the “alleged” lurid past of one of our former presidents, George Herbert
> Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
> Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
> not in terms of endearment – but rather more like the Mafia Godfather
> who prepares his sons to take over the family business upon his death.
> This particular post references an article by Stew Webb, a contributor
> of Veterans Today.
>
> In his life-time, George H. W. Bush (GHWB) has controlled every
> clandestine (hidden from view) and secret organization/operation within
> the arsenal of the United States government as either 1) Director of the
> CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
> the Bush controlled cabal – GHWB secretly gave Reagan poisons that
> hastened his fall into Alzheimer’s Disease and evidence suggests he
> helped plan Reagan’ attempted assassination by John Hinckley, whose
> family were close friends of the Bush family – a coincidence?) and 3)
> ultimately as President of the United States before Bill Clinton took
> office.
Although the US portrays itself as the land of equality, it unfairly
targets Muslim gunmen as terrorists, even as studies show that white
supremacist and radical anti-government groups pose the greatest
domestic terror threat in the country.

American media outlets have been reluctant to classify the Charleston,
South Carolina church massacre as terrorism, despite how clearly it fits
the definition of a terrorist act, defined as extreme violence intended
to murder civilians and to create fear based on political and
ideological beliefs.

Dylann Roof, 21, the white gunman who shot nine black people dead at the
Emanuel African Methodist Episcopal Church in Charleston last month is
an avowed white supremacist who wanted to start a race war in the US.

Roof, however, has been described by mainstream media outlets and
authorities as mentally ill and filled with the hatred of blacks, not a
terrorist.

Similarly, Craig Stephen Hicks, a white gunman who killed three Muslim
American college students in Chapel Hill, North Carolina, in February
had also been steered away from terrorism, although governments and
leaders of several Muslim-majority countries deemed the shooting to be
terrorism.

Former Black Panther Party member and international defense lawyer John
Floyd says there is no real distinction between terrorism and hate
crimes, describing their differences as rhetorical.

“It’s a distinction without a real difference,” Floyd told Press TV’s
correspondent in Washington. “A lot of the elements that if you were
trying to prove that it was a terrorist act, it’s there; if you want to
prove that it’s a hate crime, it’s there,” he said.

According to a recent study published last month, white and right-wing
Americans present a far greater terror threat to the United States than
individuals linked to the al-Qaeda or ISIL extremist groups.

Most of the “terror” attacks carried out on US soil since the September
11, 2001 attacks have been committed by white supremacist and radical
anti-government groups, according to the New America Foundation, a
Washington-based think tank.

In article >,
wrote:

> 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?

I would use wine vinegar myself but, YMMV.

On Fri, 20 Nov 2015 18:14:59 -0800, Don Martinich >
wrote:

>In article >,
> wrote:
>
>> 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?
>
>I would use wine vinegar myself but, YMMV.

You don't have a clue, do you. You're an asshole who thinks his shit
doesn't stink.
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.

"Don Martinich" > wrote in message
...
> In article >,
> wrote:
>
>> 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?
>
> I would use wine vinegar myself but, YMMV.

Yes I use that too as well as other types of vinegar. I don't do it with
tarragon but I do use it for rosemary and basil.

--
http://www.helpforheroes.org.uk/shop/