SC - Barley

[Huette von Ahrens]

Where at Pennsic would one find the Pepperers Guild?
olwen


>From: Christine A Seelye-King <mermayde at juno.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Medieval BBQ
>Date: Tue, 25 Jul 2000 13:02:30 -0400
>
> > 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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