As do I… but a couple of capfuls of Pernod in seafood dishes… KA-POOOWWWW!
1 Like
I will take your word for it.
1 Like
I’m going to have to try that some time. I’ve also liked to put a dash or two of absinthe into a Manhattan.
(So dangerously close to having this shunted to the food thread.)
Worth a “shot”. 
A couple of capfuls of Pernod cooked into my (four serving) seafood paellas eliminates the usually used chopped anise root which – ofttimes ersatz anyway from being in the market bin too long – just uselessly soaks up recipe flavorings that I want to see go into the all-important rice.
I also cook in a splash of Pernod to my white clam sauce. A bit of Pernod (combined with white wine, as above) does wonders! But don’t overdo it.
2 Likes
Florida Man. By Gooseneck
This topic was automatically closed after 5 days. New replies are no longer allowed.
