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#21
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Clarification
On Wed, 18 Jul 2007 11:51:41 +0100, Mary Fisher wrote:
"Bernadette" wrote in message news On Tue, 17 Jul 2007 20:16:09 +0000, Aaron Lewis wrote: I think that for sauce Béarnaise, it is classic to pickle the tarragon in vinegar for the winter. snip It does give a lovely flavour to vinegar or oil. I make up a batch of salad dressing several times a year. All it takes is one part lemon juice to 3 parts olive oil. Then peel one garlic clove and put it into the bottom of the bottle (or whatever container you are using) add a sprig of fresh tarragon, shake it well then let it sit in the fridge for about a week. By then the flavour should have developed. If you're "picky" you can strain it as it makes it look better. I just leave it until it's all used up - it doesn't usually last long! Good Heavens! When I suggested doing that on a food preserving ng I was attacked from all sides with threats of botulism :-) Didn't stop me of course! Mary With all the bugs we've ingested since childhood we're probably immune. When the boys were toddlers our family doctor was a good, old-fashioned, country GP. He told me to let them out to play as the "first ton doesn't harm them". It seems to have worked! :-) Bernadette |
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#22
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Clarification
"Bernadette" wrote in message news On Wed, 18 Jul 2007 11:51:41 +0100, Mary Fisher wrote: I make up a batch of salad dressing several times a year. All it takes is one part lemon juice to 3 parts olive oil. Then peel one garlic clove and put it into the bottom of the bottle (or whatever container you are using) add a sprig of fresh tarragon, shake it well then let it sit in the fridge for about a week. By then the flavour should have developed. If you're "picky" you can strain it as it makes it look better. I just leave it until it's all used up - it doesn't usually last long! Good Heavens! When I suggested doing that on a food preserving ng I was attacked from all sides with threats of botulism :-) Didn't stop me of course! Mary With all the bugs we've ingested since childhood we're probably immune. Ah - a woman after my own heart! We in Britain aren't as careful as many Americans. When the boys were toddlers our family doctor was a good, old-fashioned, country GP. He told me to let them out to play as the "first ton doesn't harm them". It seems to have worked! :-) I used to think that if the children got dirty they'd been enjoying themselves. Sometimes I didn't see the blood until they washed :-) Our old GP recommended gargling with salt water for every ill from morning sickness to ingrowing toe-nails. I loved him! Mary Bernadette |
#23
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Clarification
"Bernadette" wrote in message news On Wed, 18 Jul 2007 11:51:41 +0100, Mary Fisher wrote: "Bernadette" wrote in message news On Tue, 17 Jul 2007 20:16:09 +0000, Aaron Lewis wrote: I think that for sauce Béarnaise, it is classic to pickle the tarragon in vinegar for the winter. snip It does give a lovely flavour to vinegar or oil. I make up a batch of salad dressing several times a year. All it takes is one part lemon juice to 3 parts olive oil. Then peel one garlic clove and put it into the bottom of the bottle (or whatever container you are using) add a sprig of fresh tarragon, shake it well then let it sit in the fridge for about a week. By then the flavour should have developed. If you're "picky" you can strain it as it makes it look better. I just leave it until it's all used up - it doesn't usually last long! Good Heavens! When I suggested doing that on a food preserving ng I was attacked from all sides with threats of botulism :-) Didn't stop me of course! Mary With all the bugs we've ingested since childhood we're probably immune. When the boys were toddlers our family doctor was a good, old-fashioned, country GP. He told me to let them out to play as the "first ton doesn't harm them". It seems to have worked! :-) Bernadette My mother always said you "had to eat a peck of dirt before you die". Didn't sound a lot until I found out that a peck was a measure (approx 8 litres, 4 quarts). Then it seemed quite a lot. But I think we ingested quite a lot!! Helena |
#24
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Clarification
"Margaret" wrote in message ... My mother always said you "had to eat a peck of dirt before you die". Didn't sound a lot until I found out that a peck was a measure (approx 8 litres, 4 quarts). Then it seemed quite a lot. But I think we ingested quite a lot!! Helena We weren't as posh as that, it was (in Yorkshire) a peck o' muck :-) We spent all our time trying to achieve it! I reckon one of our sons, Nathan, managed it before he went to school. He's probably the most robust of all of us and that's saying a lot! Mary |
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