Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. b1os

    b1os Senior member

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  2. makker

    makker Senior member

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    [​IMG]

    I'm a novice at cooking but could someone advise me on how to make this dish? Especially interested in how the sauce is made, I'm afraid mine would be too thick and fatty.
     
  3. NorCal

    NorCal Senior member

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    What should I do with a bushel of fresh Tarragon?
     
  4. ErnestoG.

    ErnestoG. Senior member

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    what is the general consensus about taking a marinade you used for pork chops and boiling it to make a sauce? should i just put some marinade aside for this purpose before putting the meat in?
     
  5. foodguy

    foodguy Senior member

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    strew it on a bed and roll on it.
     
  6. foodguy

    foodguy Senior member

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    as long as you re-boil, it's safe. not generally a very good idea flavor-wise, though.
     
  7. NorCal

    NorCal Senior member

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    Well, I've been giving it to my Persian friends, I guess they eat a grip of fresh herbs. Maybe I'll try rolling in it too. Stuff grows like crazy.
     
  8. mordecai

    mordecai Immoderator

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    I love a few sprigs of it in salads, be they green or meated.
     
  9. foodguy

    foodguy Senior member

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    honestly? one of the greatest recipes ever (IMHO) is a real green goddess dressing. brilliant with all kinds of seafood and vegetable salads. and it does use some tarragon! (and salted anchovies). (duck edina, incoming span).
     
  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Great with lobster, crab and shrimp as well. Stick any leftovers in white wine vinegar.
     
  11. b1os

    b1os Senior member

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    Good with
    acidic foods and flavors (e.g., citrus)
    beets
    carrots
    cheese (esp. goat, ricotta)
    chervil
    chicken
    chives
    eggs
    fennel bulb
    fish
    French cuisine
    grapfreuit
    lemon
    lime
    lobster
    melon
    mushroom
    mustard
    parsley
    potatoes
    poultry
    sauces (béarnaise!!)
    shellfish
    spinach
    tomatoes
    vinegar
    (and a bunch of other non-bold stuff)

    avoid:
    basil
    desserts
    oregano
    rosemary
    sage
    savory
    sweet dishes

    e.g.
    tarragon + anise + celery seeds
    tarragon + chicken + lemon
    tarragon + orange + seafood

    Source: Flavor Bible
     
  12. Rambo

    Rambo Senior member

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  13. NorCal

    NorCal Senior member

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    OK, I'm batching it tonight. MAybe I'll make myself some Crab w/ tarragon, any suggestions for a simple (really simple, not matt simple) way to do this? I'll likely grab a whole crab from tokyo and maybe some sourdough. I like this above with a bit of curried mayo, maybe modify the mayo to include the herb and basically role with a psuedo-bearnaise?
     
  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I would open the crab, scoop out the yellow stuff from the head and mix it with the mayo, then add curry and tarragon. Stir that into the crab meat and maybe mix in some grated granny smith apple with the water pressed gently out of it. It would be good to eat that with a watercress salad.

    This, which is decidedly not simple, is basically exactly what I just described, but deconstructed and layered with tomato and with a little avocado. Crab, curry and tarragon is an awesome combo. Add avocado if you like as well. It is great with the above and gives a nice texture.

    [​IMG]
     
  15. HORNS

    HORNS Senior member

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    Tarragon and chicken go very well together - whether it's a roasted chicken with tarragon or a chicken salad with tarragon. Did anyone mention bearnaise sauce?
     
    Last edited: Nov 4, 2011

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