> but I was amazed how much of a boost a wee bit of dill made. I added
> just an ounce of so of dill pickle juice (which of course also
> delivered a shot of salt and garlic too). The tarragon flavour is
> really intensified and I don't detect any dill at all.

Interesting interaction. I'd understand aniseed or fennel,
but the profile of dill is quite different (to the degree
that I like it and caraway least among the Umbelliferae,
with the possible exception of poison hemlock). A lot of 
related chemicals in all of those herbs, but they didn't 
seem all that related to my untrained eye.

>       Title: Invisible Man #2
>   2 1/2 oz White whiskey
>     3/4 oz White creme de cacao
>       2    Heavy dashes Fee Bros plum
>     Bitters

I wonder what white whiskey would add that a heavy 
dash of bitters wouldn't obscure.

Low-salt cucumbers
categories: Polish, vegetable, pickles
yield: 1 batch

cucumbers, preferably small and firm
water, boiled and cooled
2 Tb salt per 1.5 L water
1 hd garlic per jar, cloves separated (peeling opt)
a few cm horseradish root, in long strips
1 bn dill
fresh leaves (horseradish, fruit tree, or other leaves), opt

Wash the cucumbers thoroughly, remove the stems, and then 
arrange them quite tightly in the jar. Between the cucumbers, 
tuck dill, garlic cloves, horseradish, and leaves.

Dissolve all the salt in water and pour it over the contents 
of the jar so that all the ingredients are covered. Cover 
the jar with a small plate.

Put the prepared cucumbers in a cool, dark place. After two 
or three days, the water should become cloudy and the 
cucumbers will become more yellowish. After three days, 
they should be perfect, but it's worth testing one 48 hr in.

zajadam.pl, translated by Google, with alterations

> ... URA Pagan Redneck if: You consider Chewin' Tabaccy a sacred herb.