SC - rice as meat filler

[Decker, Terry D.]

Hi all from Anne-Marie.
For keeping fruit from turning brown, I've stuck my apples in a bowl of
water with a good dollop of vinegar to good effect. Aparently its the
acidity that does it. Science!!

As for subbing for hard to find/obsolete ingredients, one can only do what
one can. One giant word of caution, though...until you've actually tasted
murri, you have no idea what can be subbed for it. Ditto verjuice, or
saffron or poudre forte or...If you've never had it, you cant really sub in
anything with any confidence that the effect will be even close.

I'm told that rue, for example can be replaced by the non-abortifacent
mint. Never having tasted rue (I get twitchy at the potential of messing
with hormonal balances, go figure), I cant vouch for this. Anyone got a
patch of the stuff, is not planning on breeding anytime soon and be willing
to give us a taste test?

- --AM
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