Page 1 of 3 123 LastLast
Results 1 to 20 of 49

Thread: Tarragon

  1. #1
    James Silverton Guest

    Default Tarragon

    Hello All!

    In its place, I like tarragon but only three common uses come to mind
    for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    to vary. Julia Child always called for much more tarragon than I like.

    --


    James Silverton
    Potomac, Maryland

    Email, with obvious alterations:
    not.jim.silverton.at.verizon.not


  2. #2
    Tracy Guest

    Default Re: Tarragon

    James Silverton wrote:
    > Hello All!
    >
    > In its place, I like tarragon but only three common uses come to mind
    > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    > to vary. Julia Child always called for much more tarragon than I like.
    >


    Yeah, I am not a fan of tarragon. I never, ever use it, ever.
    I wouldn't spit something out that had tarragon in it but I would
    definitely skip over a recipe which required using it.

    -Tracy

  3. #3
    boulanger Guest

    Default Re: Tarragon


    "James Silverton" <[email protected]> wrote in message
    news:GJdtl.2166$gm6.1217@nwrddc02.gn[email protected]..
    > Hello All!
    >
    > In its place, I like tarragon but only three common uses come to mind for
    > me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > vinegar) inside a broiled trout. People's sensitivity to tarragon seems to
    > vary. Julia Child always called for much more tarragon than I like.
    >


    Béarnaise sauce.



  4. #4
    Sky Guest

    Default Re: Tarragon

    James Silverton wrote:
    >
    > Hello All!
    >
    > In its place, I like tarragon but only three common uses come to mind
    > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    > to vary. Julia Child always called for much more tarragon than I like.
    >
    > --
    >
    > James Silverton
    > Potomac, Maryland


    Once when making modified grits, I accidentally added tarragon instead
    of chives. That accident turned out nicely! Although, I did have to
    immediately retrieve and discard some of the too-much tarragon when I
    discovered they were not chives. I also added bleu cheese. Interesting
    adn tasty results

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  5. #5
    Lynn from Fargo Ografmorffig Guest

    Default Re: Tarragon

    On Mar 9, 1:03*pm, "James Silverton" <not.jim.silver...@verizon.not>
    wrote:
    > Hello All!
    >
    > In its place, I like tarragon but only three common uses come to mind
    > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    > to vary. Julia Child always called for much more tarragon than I like.
    >
    > --
    >
    > James Silverton
    > Potomac, Maryland
    >
    > Email, with obvious alterations:
    > not.jim.silverton.at.verizon.not


    ====================
    I really like tarragon but only in a few dishes. Besides fish and
    chicken, I love what a little tarragon (dry) does sprinkled on New
    England Clam Chowder. It makes canned chowder edible.

    Start with a can of Clam Chowder. (Believe it or not, canned
    Campbell's in the red can is what I like best.) Make it with a can of
    half and half or whole milk with a good shot of heavy cream. Add a
    whole (6 oz?) can of minced clams. Heat gently (stove or microwave)
    until just below the boiling point. Stir and ladle into bowl(s).
    Float a pat of butter on top and sprinkle with about 1/4 to 1/2 tsp
    (crushed or rubbed) dried tarragon.
    Lynn in Fargo
    got no clams, got no campbells, got no cream . . . sigh

  6. #6
    Lynn from Fargo Ografmorffig Guest

    Default Re: Tarragon

    On Mar 9, 1:05*pm, Tracy <karac...@bc.edu> wrote:
    > James Silverton wrote:
    > > Hello All!

    >
    > > In its place, I like tarragon but only three common uses come to mind
    > > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    > > to vary. Julia Child always called for much more tarragon than I like.

    >
    > Yeah, I am not a fan of tarragon. I never, ever use it, ever.
    > I wouldn't spit something out that had tarragon in it but I would
    > definitely skip over a recipe which required using it.
    >
    > -Tracy


    Try substituting basil for tarragon. Seems much gentler, not over
    powering.
    Lynn in Fargo

  7. #7
    Tracy Guest

    Default Re: Tarragon

    Lynn from Fargo Ografmorffig wrote:
    > On Mar 9, 1:05 pm, Tracy <karac...@bc.edu> wrote:
    >> James Silverton wrote:
    >>> Hello All!
    >>> In its place, I like tarragon but only three common uses come to mind
    >>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    >>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    >>> to vary. Julia Child always called for much more tarragon than I like.

    >> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
    >> I wouldn't spit something out that had tarragon in it but I would
    >> definitely skip over a recipe which required using it.
    >>
    >> -Tracy

    >
    > Try substituting basil for tarragon. Seems much gentler, not over
    > powering.
    > Lynn in Fargo


    Thanks for the suggestion...I do like basil. Next time I come across a
    recipe with tarragon...

    I think what it is is that I don't like *dried* tarragon. Fresh is
    slightly less yucky. On second though, yucky is too strong a word.
    Unappealing??

    Tracy

  8. #8
    jmcquown Guest

    Default Re: Tarragon

    "James Silverton" <[email protected]> wrote in message
    news:GJdtl.2166$[email protected]..
    > Hello All!
    >
    > In its place, I like tarragon but only three common uses come to mind for
    > me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > vinegar) inside a broiled trout. People's sensitivity to tarragon seems to
    > vary. Julia Child always called for much more tarragon than I like.
    >
    > --
    >
    >
    > James Silverton
    > Potomac, Maryland
    >
    >


    My roasted butternut squash soup wouldn't be complete without tarragon

    Jill


  9. #9
    Lou Decruss Guest

    Default Re: Tarragon

    On Mon, 09 Mar 2009 19:03:02 GMT, "James Silverton"
    <[email protected]> wrote:

    >Hello All!
    >
    >In its place, I like tarragon but only three common uses come to mind
    >for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    >vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    >to vary. Julia Child always called for much more tarragon than I like.


    Asparagus and tarragon are a wonderful match. Put the two in goggle
    together and you'll be reading for months. When I roast asparagus I
    drizzle olive oil on it and add tarragon, garlic, onion powder, salt
    and pepper. I roast or grill until they start to brown and eat them
    as finger food.

    Lou

  10. #10
    Jean B. Guest

    Default Re: Tarragon

    James Silverton wrote:
    > Hello All!
    >
    > In its place, I like tarragon but only three common uses come to mind
    > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    > to vary. Julia Child always called for much more tarragon than I like.
    >

    Three things immediately come to my mind:

    Bearnaise Sauce; Green Goddess dip/dressing (although not all
    recipes call for it); and Herb Butter, as made by my mom and
    primarily remembered in conjunction with eggs or mushrooms sous
    cloches.

    --
    Jean B.

  11. #11
    Sky Guest

    Default Re: Tarragon

    Omelet wrote:
    >
    > In article <gp3pac$nt7$[email protected]>, Tracy <[email protected]>
    > wrote:
    >
    > > James Silverton wrote:
    > > > Hello All!
    > > >
    > > > In its place, I like tarragon but only three common uses come to mind
    > > > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > > > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    > > > to vary. Julia Child always called for much more tarragon than I like.
    > > >

    > >
    > > Yeah, I am not a fan of tarragon. I never, ever use it, ever.
    > > I wouldn't spit something out that had tarragon in it but I would
    > > definitely skip over a recipe which required using it.
    > >
    > > -Tracy

    >
    > Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
    > different from the dry. :-)


    It's fun to grow, too! I hope the tarragon I planted last year comes
    back. It should since it's a perenniel plant.

    Sky, who's the lazy kind of gardener; plant then watch it grow

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  12. #12
    Omelet Guest

    Default Re: Tarragon

    In article <gp3pac$nt7$[email protected]>, Tracy <[email protected]>
    wrote:

    > James Silverton wrote:
    > > Hello All!
    > >
    > > In its place, I like tarragon but only three common uses come to mind
    > > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    > > to vary. Julia Child always called for much more tarragon than I like.
    > >

    >
    > Yeah, I am not a fan of tarragon. I never, ever use it, ever.
    > I wouldn't spit something out that had tarragon in it but I would
    > definitely skip over a recipe which required using it.
    >
    > -Tracy


    Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
    different from the dry. :-)
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  13. #13
    Tracy Guest

    Default Re: Tarragon

    Omelet wrote:
    > In article <gp3pac$nt7$[email protected]>, Tracy <[email protected]>
    > wrote:
    >
    >> James Silverton wrote:
    >>> Hello All!
    >>>
    >>> In its place, I like tarragon but only three common uses come to mind
    >>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    >>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    >>> to vary. Julia Child always called for much more tarragon than I like.
    >>>

    >> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
    >> I wouldn't spit something out that had tarragon in it but I would
    >> definitely skip over a recipe which required using it.
    >>
    >> -Tracy

    >
    > Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
    > different from the dry. :-)


    Yes, I agree fresh is much different. It has been a while since I've
    used it. Maybe it's time to give it another shot.
    Tracy
    (my tastes have been known to change...)

  14. #14
    Mike Guest

    Default Re: Tarragon


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    >
    > Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
    > different from the dry. :-)
    > --
    > Peace! Om
    >


    Got something growing out back that I think is Tarragon but can't be sure.
    The leaves don't have a whole lot of aroma.



  15. #15
    Lynn from Fargo Ografmorffig Guest

    Default Re: Tarragon

    On Mar 9, 3:17*pm, "Jean B." <jb...@rcn.com> wrote:

    > Bearnaise Sauce; Green Goddess dip/dressing (although not all
    > recipes call for it); and Herb Butter, as made by my mom and
    > primarily remembered in conjunction with eggs or mushrooms sous
    > cloches.
    >
    > --
    > Jean B.


    ================================
    Lynn from Fargo shuffling in hat in hand:

    "Um er Beggin' yer pardon Miss . . . What are "Mushrooms "without
    bells" ?
    or might that be mushrooms without old fashioned tight hats ?

  16. #16
    Michael \Dog3\ Guest

    Default Re: Tarragon

    "James Silverton" <[email protected]> news:GJdtl.2166$gm6.1217
    @nwrddc02.gnilink.net: in rec.food.cooking

    > Hello All!
    >
    > In its place, I like tarragon but only three common uses come to mind
    > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    > to vary. Julia Child always called for much more tarragon than I like.


    I happen to be one of the weirdos that really like tarragon. Sometimes
    I'll make a tarragon butter and use it on veggies. I use it with fish
    quite often also. It is one of those herbs I don't always remember but
    really like.

    Michael

    --
    “He who does not understand your silence will probably not understand your
    words.”
    ~Elbert Hubbard

    You can find me at: - michael at lonergan dot us dot com

  17. #17
    Lou Decruss Guest

    Default Re: Tarragon

    On 10 Mar 2009 01:56:47 GMT, "Michael \"Dog3\""
    <don'[email protected]> wrote:

    >"James Silverton" <[email protected]> news:GJdtl.2166$gm6.1217
    >@nwrddc02.gnilink.net: in rec.food.cooking
    >
    >> Hello All!
    >>
    >> In its place, I like tarragon but only three common uses come to mind
    >> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    >> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    >> to vary. Julia Child always called for much more tarragon than I like.

    >
    >I happen to be one of the weirdos that really like tarragon. Sometimes
    >I'll make a tarragon butter and use it on veggies. I use it with fish
    >quite often also. It is one of those herbs I don't always remember but
    >really like.


    Me too and I forget it sometimes in spinach artichoke dip. But most
    of the time I remember and it really makes a difference.

    Lou

  18. #18
    Ed Pawlowski Guest

    Default Re: Tarragon


    "James Silverton" <[email protected]> wrote in message
    news:GJdtl.2166$[email protected]..
    > Hello All!
    >
    > In its place, I like tarragon but only three common uses come to mind for
    > me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    > vinegar) inside a broiled trout. People's sensitivity to tarragon seems to
    > vary. Julia Child always called for much more tarragon than I like.
    >
    > --


    A little goes a long way. I have a recipe for meatloaf with tarragon and I
    like it there. I use it in an herb stuffing, but not too much or it
    overpowers.



  19. #19
    Damsel in dis Dress Guest

    Default Re: Tarragon

    On Mon, 9 Mar 2009 22:45:15 -0400, "Ed Pawlowski" <[email protected]>
    wrote:

    > I have a recipe for meatloaf with tarragon and I like it there.


    Ohhhhhhhh! Are you willing to share it?

    Carol, who loves meatloaf and tarragon

    --
    Change "invalid" to JamesBond's agent number to reply.

  20. #20
    Wayne Boatwright Guest

    Default Re: Tarragon

    On Mon 09 Mar 2009 06:56:47p, Michael "Dog3" told us...

    > "James Silverton" <[email protected]> news:GJdtl.2166

    $gm6.1217
    > @nwrddc02.gnilink.net: in rec.food.cooking
    >
    >> Hello All!
    >>
    >> In its place, I like tarragon but only three common uses come to mind
    >> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
    >> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
    >> to vary. Julia Child always called for much more tarragon than I like.

    >
    > I happen to be one of the weirdos that really like tarragon. Sometimes
    > I'll make a tarragon butter and use it on veggies. I use it with fish
    > quite often also. It is one of those herbs I don't always remember but
    > really like.
    >
    > Michael
    >


    It doesn't take much tarragon to flavor a dish. It is good with fish, and
    I also like it with green beans.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32