SC - Cooking Humor - Elephant Stew

[Korrin S DaArdain]

At 2:44 PM -0400 4/20/99, Nelson.Beth wrote:
>I am diluting it A LOT but I think once I get used to the flavor that will
>change.

I generally dilute about ten parts of water to one of syrup; when I've had
sekanjabin in modern Iranian restaurants it seems somewhat stronger than
that.

>The recipe says that it will store unrefrigerated.  How long should I
>expect it to stay good? 

Years.

>Also the recipe said to put in the mint leaves and let the mixture cool. 
>Do I take out the mint once the syrup cools or leave them in while I am
>storing it? 

We usually take most of the (fresh) mint out, but there are likely to be a
few bits left, and they do no harm.

>Will the length of time the mint is in the syrup add to the mint flavor or
>should I take them out now?

I don't know; I've never done a controlled experiment on the subject.

David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/


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