SC - Brass pipes (silly) and Samphire

[DianaFiona@aol.com]

At 9:13 AM +1000 9/11/98, Craig Jones. wrote:
>Hallo all,
>
>During the week I tried to pop a mead on but completely stuffed it.
>Rather than ending up with a mead, I've got a couple of liters of a
>very thick, rich caramelised honey.  It's little use for brewing but I
>thought it might have a culinary purpose (it reminds me of Dibs a bit
>in taste).  Questions:	How and what can I cook this in,
>			Is there any precident for this pre-1600.
>
>I tastes like predominately like liquid caramel with a honey
>backtaste.

Take a look at candy recipes--the period Islamic cookbooks have lots of
them. You could try turning it into Hulwa, for example. I assume, if you
are familiar with Dibs, that you have the relevant sources--al Baghdadi,
Ibn al Mubarad, and Manusrito Anonimo (the Andalusian).

David/Cariadoc
http://www.best.com/~ddfr/


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================