Overheard on the Home Cooking Board
"Fennel, anise, and star anise are unrelated plant species, but they all contain anethole, the aromatic compound that gives them their licorice taste. Fennel is the mildest of the three and works best in foods where the licorice flavor will support other flavors, rather than being the dominant one. Anise is stronger and most often used in baked goods and in liqueurs (e.g., Sambuca). Star anise, in addition to being used in Chinese and Vietnamese cooking, also features in Indian cuisine." – cheesemaestro
"I have settled on 80% grape seed and 20% extra virgin olive oil. Strange as this will sound, with this combination it doesn't taste 'oily' to me." – smtucker on what oil to use in homemade mayonnaise
"Best way with basil is to buy the pots of 'living herbs' at the supermarket, rather than cut stalks. Keep trimming it and, of course, it regrows—a pot easily keeps me going for a month or so." – Harters
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