ewww, fennel

[emilycat]

I love almost every vegetable known to woman http://www.cookinglight.com/bbs/smile.gif, so I've been surprised to discover that I absolutely loathe fennel,which is discouraging, because fennel seems to be such a big trend right now; I see it in SO many recipes. I love licorice jellybeans, but anise seed, tarragon and fennel all make my stomach turn. Ewwww. What do you all think of it? And could I use anything else in recipes that call for it, or would substitution ruin the character of the dish?

[Grace]

How weird - I love fennel, tarragon and anise seed (anisette toast cookies are among my favorite!), but I HATE black licorice candy!! Isn't that weird???!!!

Maybe you could substitute Kohlrabi? It's kind of crunchy like fennel, but doesn't taste like licorice....I don't know, just a suggestion.


[This message has been edited by Grace (edited 11-04-2000).]

[Gail]

You make me wonder if you were reading my osso buco recipe wherein I made a comment about fennel. http://www.cookinglight.com/bbs/smile.gif I don't like it either (ditto for tarragon and anise) but there are certain places the flavor is irreplaceable. Leaving it out doesn't cut it, nor do I personally think anything else amply works in its stead-- my remedy is simply to cut down the amount. That way I get the essence of the flavor, but not enough so it gags me.

Just for informational sake, here's what the Cook's Thesaurus says you can use for substitutions:

fennel = finocchio = Florence fennel =bulb fennel = garden fennel = sweet fennel = (incorrectly) sweet anise = (incorrectly) anise Equivalents: 1 cup sliced = 87 grams; 1 bulb = 2 1/2 cups Notes: Fennel tastes like licorice or anise, and it's commonly used in Italian dishes. It's very versatile; you can sauté it and add it to sauces, braise it as a side dish, or serve it raw as a crudité. Substitutes (for fennel bulb): Belgian endive + 1 teaspoon crushed fennel or anise seed OR celery + 1 teaspoon crushed fennel or anise seed (celery takes less time to cook) OR celery + chopped onion + crushed fennel or anise seed (celery takes less time to cook) OR celery + Pernod, Ricard, or anisette (celery takes less time to cook) OR udo OR celery (celery takes less time to cook) Substitutes (for fennel leaves = fennel feathers): unsprayed avocado leaves OR hoja santa leaves OR parsley Notes: For more information, see the Wegman's Food Market's page on Fennel.



[This message has been edited by Gail (edited 11-04-2000).]

[Ohioan]

Grace, I'm with you -- mostly. http://www.cookinglight.com/bbs/smile.gif I love fennel and tarragon, but I hate licorice and anise!

Actually, it's fennel seed that gives Italian sausage its distinctive taste, and I usually throw some fennel seed into my tomato sauce when I want to simulate a "meaty" sauce. But put a Good 'n Plenty candy or licorice stick in my mouth and watch me gag. Bleaaah. http://www.cookinglight.com/bbs/tongue.gif

Isn't this weird???

Phoebe

[HARRYET]

I don't have an opinion one way or the other on fennel, tarragon or anise seed, but good n' plenty - now that brings back childhood memories http://www.cookinglight.com/bbs/biggrin.gif