SC - Stuffed food in Period (was bell pepper thread)

[Decker, Margaret]

Hey all from Anne-marie...

Ras sez:
>The origin of the word flower and flour is identical so I fail to see how 
>pieces is more logical than ground especially when such an interpretation 
>confuses the recipe rather than clarifying it. Consider that one of the 
>definitions of flower itself is 'a finely divided powder. With all the 
>evidence in hand, I would still go with finely ground cinnamon (e.g.,
flowers 
>of cinnamon) unless more substantial evidence is forthcoming.
>

interestingly, Taillevent calls for "fleur de cassia". James Prescotts
translation interprets this as cassia buds, which are available from
Francesco as well as from WorldSpice. Thorvald/James told me that he tried
the recipe with the dried buds and it was yummy, albeit less cinnamon-y
than if you used the flour of cassia, ie ground cinnamon.

I personally think its very rude of those Mssr Taillevent to use that
particular term and not tell us what he meant. Hmph.

- --AM, who got the cookbooks unpacked first after her move this weekend :)

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