What the Hell is This Bouquet Thing Anyway? And other mysteries ...

I decided I really needed a section for miscellaneous bits of cooking lore, tips, and general kitchen-related weirdnesses which may be of some assistance or interest.  I really don't want the EAT section to be a kind of Cooking For Dummies - I'm assuming some familiarity with the kitchen and cooking, but I found I needed a section to put hints and bits and pieces which I found either groundbreakingly profound, interesting or just plain clever (like shortcuts and cheat-sheets).  Some topics intended for this bit have already developed out of control as to require their own separate areas - the near-dissertation on Garlic, especially, and the Leftovers/Nothing in the Fridge section, so I've just provided the link rather than reproduce the whole ramble. 

I'll try to maintain some kind of order - alphabetical, probably - and not let things get out of hand. 

A bouquet is

Flavoured Oils

Garlic - see All About Garlic

Herb Butters

A court-bouillon is a fancy French term for a very light, mostly vegetable and herb stock, in which fish etc can be poached; or it can be reduced (ie, boiled fiercely until half or more of the liquid is evaporated) to make the basis of various sauces.