Photo: Herbscapes.com Yesterday a neighbor gave me a small jar of Madagascar Bourbon vanilla she has been curing for about six months. The vanilla beans stood in a brown liquid of vanilla and bourbon. For some reason I immediately thought of chicken. I will definitely infuse this liquid gold into some dessert creations, but I happened to have three chicken filets in the fridge ready to make their culinary debut. I rinsed the filets under cold water and placed in a plastic bag. It occurred to me that if I poured too much of the vanilla bourbon into the bag, it would be absorbed by the filets and overtake the flavor, knocking out the fresh German thyme I planned to top on the cooked meal. In plain English: it would be too strong. I carefully dripped about an eighth of a teaspoon into...
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