SC - Spices and sensitive palates
Terry Nutter
gfrose at cotton.vislab.olemiss.edu
Fri Oct 3 08:57:50 PDT 1997
Hi, Katerine here, stopping in briefly (life doesn't seem to permit
more than that, lately).
Adamantius writes of pork pot roast:
>For some reason I can't explain, the idea of a generous dollop of
>caraway seed and the grated rind of a lemon seems to cry out to be added
>to this dish...
My favorite period pork roast recipe, Cormarye, calls for roasting
the pork in a pan with a generous amount of wine and caraway seed.
Boy, is it lucious.
Cheers,
- -- Katerine/Terry
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