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First, have some entertainment!
And also, a post from the Tumblr site.
So.
Let's say you're doing something ... poultry-related of a day. You know, as one does.
Let's also say that you're thinking that tarragon would be a good thing to add on. Tarragon likes poultry, poultry likes tarragon, it's not a bad idea!
Let's also say that you discover that you haven't bought tarragon in a while (quite a while, as it turns out), and it's old. Tarragon fades quickly, so when you open the cannister, instead of the in-your-face blooming floral scent you normally get, it's just the teensiest faded shadow of itself.
Let's also say, it's a holiday of some sort. Stores are closed, and even if they weren't, running out just to get tarragon would be silly. So you figure, I'll just use a whole lot to get the taste to where I want it. Shouldn't be a big deal, right? And you do that, plus the other stuff you were planning to do.
So.
Turns out that (1) ancient tarragon, plus (2) moisture, both from the poultry and in the form of added butter, plus (3) heat, equals (4) EXTREMELY REVIVED TARRAGON!
It was so strong that, about two thirds of the way through cooking, I kept wandering into the kitchen, trying to figure out what was smelling so sweet. (As in sugar, not as in "niiiiiice!" Although it was that.) It took me ages to realize that it was the tarragon coming back to life. (The sweetness being also aided by the raw sugar in the brine.)
Also, the first time I've ever brined something that wasn't a vegetable, and which didn't use vinegar.
Everything is fine, it was just ... unexpected.
Other than that, life is mostly good. New computer, more about that later.
Hope all is going well for everyone else!
(Hey, I said that this was "in brief". And it is! for me.)
And also, a post from the Tumblr site.
So.
Let's say you're doing something ... poultry-related of a day. You know, as one does.
Let's also say that you're thinking that tarragon would be a good thing to add on. Tarragon likes poultry, poultry likes tarragon, it's not a bad idea!
Let's also say that you discover that you haven't bought tarragon in a while (quite a while, as it turns out), and it's old. Tarragon fades quickly, so when you open the cannister, instead of the in-your-face blooming floral scent you normally get, it's just the teensiest faded shadow of itself.
Let's also say, it's a holiday of some sort. Stores are closed, and even if they weren't, running out just to get tarragon would be silly. So you figure, I'll just use a whole lot to get the taste to where I want it. Shouldn't be a big deal, right? And you do that, plus the other stuff you were planning to do.
So.
Turns out that (1) ancient tarragon, plus (2) moisture, both from the poultry and in the form of added butter, plus (3) heat, equals (4) EXTREMELY REVIVED TARRAGON!
It was so strong that, about two thirds of the way through cooking, I kept wandering into the kitchen, trying to figure out what was smelling so sweet. (As in sugar, not as in "niiiiiice!" Although it was that.) It took me ages to realize that it was the tarragon coming back to life. (The sweetness being also aided by the raw sugar in the brine.)
Also, the first time I've ever brined something that wasn't a vegetable, and which didn't use vinegar.
Everything is fine, it was just ... unexpected.
Other than that, life is mostly good. New computer, more about that later.
Hope all is going well for everyone else!
(Hey, I said that this was "in brief". And it is! for me.)
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