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In article .net>,
"Gregory Morrow" >
wrote:
> Katra wrote:
>
> > In article >,
> > (PENMART01) wrote:
> >
> > > > Katra writes:
> > > >
> > > >>(SportKite1) wrote:
> > > >> >From: "kilikini"
> > > >> >
> > > >> >Pickled shrimp, interesting!
> > > >>
> > > >> Here are two recipes
> > > >>
> > > >> Fox Hill Pickled Shrimp Recipe
> > > >>
> > > >> 1 pound shrimp
> > > >> 1 cup white vinegar
> > > >> 1/4 cup water
> > > >> 2 to 3 sprigs French tarragon
> > > >> 3 cloves
> > > >
> > > >I think I'd substitute dill for the tarragon,
> > > >but that's just me. ;-)
> > >
> > > No, it's me too... I hate tarragon, yik!
> >
> > I don't really hate Tarragon, just not on seafood!
> > It's fine for poultry, but I can't seem to keep it alive in neigher my
> > greenhouse nor my herb garden. ;-( I prefer it fresh, not dried.
> >
> > Dill and seafood just seem to go together. And maybe, just maybe, a
> > teensy bit of rosemary... but not much!
> >
> > I've done baked fish with lemon and fresh dill, with a few leaves of
> > fresh basil. Comes out nice, then dressed lightly with some salt free
> > lemon pepper.
> >
> > >
> > > I'd omit the cloves too, I like them, very perfumy... but not with
> seafood...
> > > I'm pretty certain my dental hygienist keeps a sachet of cloves tucked
> into
> > > her
> > > cleavage.
> >
> > Cloves IMHO would overpower the delicate flavor of shrimp. It's best to
> > use lightly flavored herbs. Maybe 1 clove if you want just a hint of it,
> > but I'd substitute peppercorns.
>
>
> Mebbe Sheldon's dental hygienist stashes some cloves in a place "lower" than
> her cleavage...
>
> ;---p
Was there ever any doubt? <lol>
K.
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