Brian wrote:
>
> Thanks for all the good suggestions. I wasn't constantly stirring, nor
> starting with a lower temp - I'll do that now. If I still get charring of
> the aromatics I may try putting them in a steel mesh tea ball and pulling it
> after they brown. After all, experimenting is (usually) one of the joys of
> cooking.
>
> --brian
>

You can also play with flavored oils... :-)
These make nice Christmas gifts!

Find a nice bottle and fill it with aromatics such as fresh shredded
ginger, slivered garlic, some whole fresh herbs (which also makes the
gift decorative), use your imagination.

Fill the bottle with extra virgin olive oil and tie a ribbon around the
top. This is best prepared at least 3 months before christmas (or before
use if you are using it yourself) to give the herbs and flavorings time
to infuse the oil.

You can make flavored vinigar for salads and fish the same way. I'd add
a good Balsamic.

We have some of those itty bitty wild texas chile's growing in the yard
and those make a great additive.

K.
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