SC - Books on the shielf
Browning, Susan W.
bsusan at corp.earthlink.net
Thu Apr 27 14:45:33 PDT 2000
Pretty good selection of books for a beginner. Forget the recipes in
Fabulous Feasts, read it for other information. Your
Apicius is probably Vehling and therefore not the best translation or
redactions.
I get most of my spices through a local health food store; fresh, in bulk,
and relatively inexpensive. About the only thing they don't carry is long
pepper. Francisco Sirene, who is on this list, is a spicer who does mail
order. I occasionally use Penzey's and there are several other mail order
spice dealers.
While I have a mortar and pestle, I usually cheat and use a spice grinder.
A salamander is a hot iron used for browning, melting cheese, etc.
Four-legged salamanders are a symbol for the element of fire. A flaming
heraldic salamander toasting cheese was proposed several years ago as the
badge of the SCA Cooks list. A couple of gifs were created, but they appear
to have faded into the mists of cyberspace.
Bear
<clipped>
> May i ask advice sources for some of the less common spices?
> I know they are available at pennsic,yet those of us not
> making that
> trek still seek after those items.and also mortar and
> pestle,it seems they
> are used a whole bunch,suggeston for sources and sizes.
> yours in learning,
> Aethelwulf
>
> ps:
> what is the flaming salamander?
More information about the Sca-cooks
mailing list