SC - my collected glossary
Stefan li Rous
stefan at texas.net
Thu Sep 21 00:10:42 PDT 2000
Lars asked:
> LrdRas at aol.com writes:
> > << <<So far, I only remember seeing one comment about PhillipaÄôs list
> > and that was about the taste of murri and that is a matter of
> > opinion.>> >>
> >
> > Actually that is a matter of FACT.
>
> Okay, having been offline for a while, and for some reason, this post having
> gotten waylaid in datafile land somewhere, what is the taste of Muri? Soy
> sauce to me tastes beefy and salty, with an undercurrent. What does the Muri
> taste like? Can I get a comparison? Is it a sweet taste? Sour? Salty? Pungent
> like Curry, or bland like yeast? I haven't seen anything saying that it
> tastes like anything, which just may be my slow server getting things out to
> me and in backward/sidewards order. If you have posted it, I apologize. But
> could someone enlighten me in private if you did?
Perhaps some of the comments in this file might be a help. Remember though
that are two types of murri, the original and an imitator. I can't
recall if there are comments comparing the two or not.
This is in the FOOD-CONDIMENTS section:
murri-msg (24K) 1/11/00 Rotted barley paste condiment of Arabia.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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