SC - Rosee or Morree

[DianaFiona at aol.com]

In a message dated 1/25/00 6:38:13 AM Eastern Standard Time, troy at asan.com 
writes:

<< 
 One possibility would be to, um, gather ye rosebuds while ye may, and
 all, and dry them in season for future use. My Viceroy has a fairish
 number of rose bushes, and he often dries the flowers and then wonders
 what in blazes he's gonna do with them all. Maybe _next_ time he can
 trim and dry the petals.>>>

    Yes, as I mentioned in another post, I do dry the petals I can manage to 
gather--not being up at my folk's house every day makes it difficult, as does 
the short season of my period roses. But the timing of gathering them rarely 
would work out well for me to be able to cut the tips off before I dried 
them, I fear. And I don't think even my prolific damask would have enough 
roses on it to flavor the dish for a large feast! Unfortunately, not many 
other folks locally have roses, and of those that do, some have husbands that 
insist on spraying them........... *sigh*
 
 >>>Regarding dishes cooked in small quantities, one thing we've tried here
 in The People's Republic of the East was a sort of "tasting menu" of
 about thirty dishes, with almost all the tables being served all the
 dishes. It was  a lot of work, but it was one of the most fun feasts
 we've done in recent memory (maybe four years ago?).(SNIP)
 I may have the menu someplace...
 
 Adamantius
 -- 
  >>
    Sounds nifty! I think I'd hit a lot less resistance to the idea locally 
if I did it at our small Spring collegium, where we are only feeding 50-70 
folks. But because it is small and easy, we tend to use it as a training 
event for new cooks, so it may be a few years before I can get my hands on 
that particular feast. I've been wanting to do that one for a while, though, 
since it would be such a nice change from cooking for over 200 in an 
unairconditioned kitchen in August! ;-)

            Ldy Diana 
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