SC - "cabelho" fish recipe?

[Jessica Tiffin]

Finally I get to some odds and ends. Someone wished to know the volume of
ground cinnamon, in relation to the discussion of scaling up recipes.
Commercial ground cinnamon runs about 4 (8-oz) cups to the pound;
coarse-ground closer to 3 cups. And as to Stefan's question about how to
grind cinnamon, you simply pound it up in a mortar or put it throrough a
grinder (one of those personal coffee grinders works fine -- break the
sticks up a little and toss them in). If you can, try to grind your own
cinnamon fresh -- you'll find that it has a lot more taste than those jars
of ground stuff that have been sitting on the shelf, losing flavour. And
Stefan, you're not "eating sawdust flavoured with cinnamon powder", as you
put it -- that sawdust IS the cinnamon powder. Why is tree bark worse than
roots or seeds or leaves, which is what the other spices are?

Francesco Sirene

- -----Original Message-----
From: Stefan li Rous <stefan at texas.net>
To: SCA-Cooks maillist <SCA-Cooks at Ansteorra.ORG>
Date: June 24, 1999 9:47 PM
Subject: SC - grinding cinnamon


>Francesco mentions about doing a wieght comparison using ground
>cinnamon:
>>
>> It'll take a little arranging, as I don't have any ground cinnamon
>> on hand at the moment -- I keep it whole and grind only as needed.
>
>I've wondered about this before. How do you grind the cinnamon? I've
>got some of the little bark rolls of cinnamon and powdered cinnamon
>(or at least cassia). Do you just grind up the whole stick? Or scrap
>off the powder? From what you say here, it sounds like the former.
>But if I'm wrong, eating sawdust even if flavored with cinnamon powder
>doesn't seem to good.
>
>thanks.
>   Stefan
>--
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>Mark S. Harris             Austin, Texas           stefan at texas.net
>**** See Stefan's Florilegium files at:
>         http://lg_photo.home.texas.net/florilegium/index.html ****
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