SC - big spice question

[LrdRas at aol.com]

In a message dated 4/17/99 3:01:25 PM Eastern Daylight Time, 
margali at 99main.com writes:

<< I have made mead with clove as an ingredient, and i multiplies my 1 gallon
 recipe into 5 gallons and it came out so overwhelmingly clove it was
 undrinkable! I have also done the chili thing for a picnic, and the same
 happened with the scotch bonnets. I have no idea why,  >>


The clove problem is simple, it sat for several months allowing the total 
flavor to leach out. Cloves in a stew or cake don't leech out in those 
quantities.  Scotch Bonnets are really a poor example  because even tho7ugh 
they are technically the 'hottest' officialculinary pepper in the US for all 
purposes, they are extremely vatriable individually. Much  ore so than any 
other  capsicum that I can think of. Also, bothe examples are extreme if 
taken only at face value. There is no comparison between brewing mead and 
cookery. ::-)

Point of faxt, I yhace alwaysw scaled up recpes using DRY MEASURE  increases 
point for point and have NEVER had a bad recip[e doing so 3 tsp=1 T. * T = 
1/2 cup dry. That is NOT 8 ozs dry which is a completely different ball of 
wax. I agree with Master A. I think yuo may be confusing liquid meaasure with 
dry measure whenn writing down your equivalents. MATH is the key and NEVER 
diverting from dry measurement terms to liquid measure,ent terms. 

OT- Helen p[lease write me privately, ASAP!

Ras
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