TheCatinTX wrote:

> If you want to make a large quanty, how about a stock pot with
> a professional sized chinois (China cap) strainer? Put the herb
> in the strainer put the strainer in the boiling water. When finished,
> remove the strainer, pour off the first batch and start over with
> the herbs still in the strainer.

Why does it have to be so complicated? Sheesh.

Why can't you just put the herbs in a JUICE BAG,
like a giant teabag? Why do you need so many tools?
China cap, indeed! I bet you're one of these people
who covers their butter when not using it, and puts it
in the refrigerator in the compartment marked "Butter",
with the word "Butter" on the cover of the butter dish
oriented so it reads correctly when the door on the
butter compartment is opened.

Yeah, I know your type. You use a candy thermometer
to judge how far done is the syrup. And -- get this --
you use a whole different thermometer for the fat
when deep frying. You keep your cupboard stocked
with TWO different thicknesses of aluminum foil.
Napkin rings every day, and the curved edge of the
butter knife facing toward or away from the water
glass.

It must be a terrible curse to live like that, having
some abstract need to accumulate more and more
tools and rituals, just in case the situation ever arises
in which you need exactly that. A guest shows up
and as a surprise brings along fresh strawberries.
Without your stainless-steel strawberry dehuller,
the situation could have been lost! But thanks to your
foresight, you had the one tool that could save the day.
Everybody was so impressed that we all gathered
around you and expressed gratitude for your existence
and gave you a great big hug of unconditional love.

Ain't going to happen! Hope this helps. :-)