SC - cooking program-silly

[jeffrey stewart heilveil]

sca-cooks at Ansteorra.ORG wrote:

> 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!!
>

So does powdered  ascorbic acid (vitamin C , sold as "Fruit Fresh") in
the canning sections of most grocery stores, without the  slight
vinegary taste.

> 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?
>

 I've used rue in medicinals (no breeding chance here) and the rule is
*BITTER*,  can't discern any other flavor past that.

Ceridwen




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