SC - Real feasts?

[david friedman]

Lord Ras said:

<dogma sniped :-)> 
 
> On a more upbeat scale, my student Puck, on our recent sailing trip produced
> some of the finest 'home' cooking I have eaten in a very long time by
> combining modern and period ingredients. One of the dishes that I can still
> taste is his version of 'Fried Potatoes'. He first sautéed chopped onion in
> olive oil until it was very soft and translucent, added thinly sliced new
> potatoes, salt and pepper. As a final addition he sprinkled rose water all
> over the top. Stirred it. Put a cover on it and let it steam on low heat
> until; the potatoes were fork tender. The resulting dish was absolutely
> wonderful with an aftertaste of mild horseradish. I have put this in my
> 'favorites' file under 'Boat Potatoes Puck' as a memorial to this fine chef.
> :-)

Did I miss something here? Where does the taste of the horseradish come
from? I don't see any horseradish mentioned. Or do you mean this is the
taste that results from using the rose-water and the other ingredients
together?

This sounds wonderful and worth a try and has joined my non-Florilegium 
recipe files under potatos.
- -- 
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 ****
============================================================================

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".

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