SC - Spices and sensitive palates

[Philip & Susan Troy]

Terry Nutter wrote:
> 
> 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

I've got that earmarked for EK Spring Crown Tourney, or rather I did
until I discovered it was served at the Fall Crown Tourney last weekend.
I may or may not find a substitute...don't forget the crushed garlic in
your Cormarye, BTW!

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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