SC - Stuffed gourds
Robin Carroll-Mann
harper at idt.net
Thu Mar 16 16:48:49 PST 2000
And it came to pass on 14 Mar 00,, that allilyn at juno.com wrote:
> Brighid,
>
> >>PARA RELLENAR DE DIVERSAS MANERAS LAS CALABAZAS -- To
> stuff gourds in various ways<<
>
> Thanks for that recipe! That sounds really good! Have you tried it, yet?
Tried it? Nope. I hadn't more than glanced at it until I posted it to the
list. (You need to understand that Granado has over 700 recipes.)
> What a surprise to set on a feast table!
I think it would be labor-intensive, but could be quite impressive.
> Will have to look for a parallel in the new Neapolitan cookbook.
Let us know what you find.
> Next of your posts: >>(there's a recipe I want to redact Real Soon Now
> -- a sauce of almond milk drawn up with pomegranate juice and spices)<<
>
> Please post that!
I tried a first redaction tonight, and will post the results in a separate
message.
> I think the pomegranite syrup I used for the sca-cooks
> lamb carbonadoes last Pennsic is the same thing as your pom. molasses, and
> I want to use it in more 'stuff'.
Today, I ventured into the city of Paterson, which has a large Arab and
Middle-Eastern population. In a Turkish grocery store, I found *cheap*
orange-flower water ($1.99 for a 10-oz. bottle) and more bottles of the
pomegranate stuff, this time with the labels intact. To my pleasure, the
label describes the contents as "pomegranate concentrated juice". No
mention of sugar. I think that perhaps this may not be the same as
pomegranate molasses, which suits me just fine.
> Regards,
> Allison, allilyn at juno.com
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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