SC - The siege cook challenge.
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Thu Jul 31 07:08:40 PDT 1997
I (Tibor) wrote:
<< I suspect the foils of parsley make it clear that it was the
breed with leaves, and not the modern curly parsley. But I doubt that makes
a difference. >>
Ras "razzed":
Hate to tell you this, "esteemed One", but it makes a difference. Italian
Parsly is mush tastier than Curly Parsley and is traditionally the herb of
choice when recipes call for parsley as a flavoring agent. Sorry....:-)
"Esteemed One"? Whatintheworld is going on here? (:-)
The nice thing is that both are available around here, and I can purchase
what I like. I like curly parsley slightly better, as it has a more
"greenish" taste that flat. Flat has a more sour flavor (to me) that smacks
somewhat of cilantro. (To which it is visually similar). Both of these
flavors are so subtle, that I don't think it matters a heck of a lot.
Tibor (The steamed one :-)
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list