SC - Medieval BBQ

[Michael F. Gunter]

> Why are you using distilled white vinegar? Price? I know you are not
> trying for a period meal, so the fact that this vinegar is an 
> industrial creation may not be a problem. But are you aware it is made
from 
> petroleum oil? I was not aware of this myself until it was brought
> up here on this list. What about using apple cider vinegar? This 
> vinegar is probably the least expensive of the natural vinegars and the

> apple taste might be a good addition.

	Because we had a gallon of it in the house.  I was not aware that it was
a by-product of the petroleum industry, but it hardly suprises me.  Red
wine vinegar is what is called for in most of the recipes, so we will
probably go with that when we actuall go out to buy ingredients.  Thanks
for bringing this to my attention, though.  

> >  My lord is still trying to get over the fact that it isn't red,
because his beloved capsicums are missing, but Temair says that a little
saunders (or the sandalwood  I know I have somewhere) will make it more
red, and it should make him feel better ;)
 
> I believe these are two names for the same thing. However there are
> two types of sandalwood, only one of which works well in food. It is
> a deep orange-red in color. The other is yellower-tan I believe. 
> There is info in my files. The Pepperer's Guild at Pennsic usually has
> powdered sandalwood for sale. I bought some from them last Pennsic.
> 
> -- 
> Lord Stefan li Rous  
	Thanks, we'll look into this as well. 
	Christianna
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