SC - Mastic

[Philip & Susan Troy]

> ------------------------------
> 
> Date: Fri, 9 Jan 1998 00:46:17 -0500
> From: David Friedman <ddfr at best.com>
> Subject: Re: SC - Apricot recipes?(was Byzantine Cooking)

> >And one last minor querry--it calls for mastic, which I
> >would have to mail order. How strong a flavor does mastic have, and what might
> >it be similar to? (In other words, if I just leave it out will it make a big
> >difference, and is there a reasonable substitute?)
> 
> It has a strong flavor and it is similar to turpentine--or, more politely,
> retsina. Resiny. We use it in very small quantities (typically 1/16 t for a
> recipe that uses a pound or two of meat), and in those quantities find that
> it adds a noticeable and attractive tang.
> 
> David/Cariadoc
> http://www.best.com/~ddfr/

To me, there was always the faint suggestion of PineSol. Since we're all
apparently brewing and making sodas, a [small] drop of spruce extract
isn't too far off, either.

Adamantius
troy at asan.com
>
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