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Hello everyone:

I want to thank all of you that responded to my query about Green
Goddess Dressing. I've acquired fresh tarragon and have stuffed some in
a jar with some vinegar and have it setting in the sunny window. Green
Goddess is in my future.

Kit

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From: Mark Thorson

>> My current theory is that bottle of
>> fish sauce is a Thai equivalent of my salt cellar

> It's much more than that. It will also act as a flavor
> enhancer. Fermented fish sauce contains protein
> breakdown products, including free amino acids such as MSG.
> A few other free amino acids such as proline also act as
> flavor enhancers. The Japanese word _umami_ is used
> to describe this effect.

Hello Mark:

Thank you for the pointer of fish sauce being a flavor enhancer. This
takes some of the mystery away from this product.

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From: Steve Wertz

> > My current theory is that bottle of fish sauce is a
> > Thai equivalent of my salt cellar.
>
> Try cooking Thai with salt instead of fish sauce. You'll
> certainly notice the difference. Are you *sure* you've had Thai
> food, or are just "studying" it?

Hello Steve:

I've been around awhile and done a few things, one of which was sink a
tooth into a little bit of Thai cuisine. I find the flavor and aroma
interesting enough to study the whys and the hows of their food so I
might adapt those concepts to the grub I eat.

> >It is all a mystery to me why anchovy fish are a major ingredient in
> > this salad dressing. Is it there to present salt to the diner?

> If you're a vegetarian, just say so rather than beating around
> the bush by asking these oddly formed, round-about questions.

I am inquisitive, and open to new things. I've done that, don't eat
meat, several times. But I don't avoid meat anymore. For the sake of
love, once, I followed a strict Macrobiotic diet for three months until
I came-down with severe colitis and a wise doctor prescribed regular
food. We split up soon after that - unreconcilable differences.

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From: Melissa >

> I'm not much help with Green Goddess dressing, but I am a tarragon
> appreciator. I find I like it best as a seasoning for roasted or
> broiled chicken. Don't be afraid to use a lot, and I think it's best
> when picked very fresh from an herb garden, or if you don't happen to
> have an estate that includes an herb garden, picked fresh from a window
> box is fine.

Hello Melissa:

I now feel the need to shop for an estate. Thanks for the reminder about
the herb garden.

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