[Sca-cooks] Re: Request

[Susan Fox-Davis]

Hey now, the new Baron of Starkhafn [Las Vegas] is a big fan of the Biltong,
and gave me a big lecture about it on the Caid list.  Coronation is going to be
there in about four weeks.  A good solid recipe for the stuff would be a big
help for /b/r/i/b/e/r/y/ guesting gifts.

Selene, Caid

Lady Jehanne wrote:

> >If the latter, please consider the other goodie exchange. You probably
> >have a lot of interesting treats available that are unknown elsewhere
> >and yet will not go stale over the long transit time.
> Yes, but a lot of them involve dried meat (biltong and drie wors come to
> mind - repectively beef jerky and a dried beef sausage) - that can get
> tricky with postal regulations what with mad cows, Englishmen and the
> mid-day sun... :>.  I know it's illegal to take biltong through customs, at
> any rate.  Other than that... there's rooibos, which is a herbal tea made
> from a local plant, drunk by millions not including me... (Earl Grey or
> nothing!). Spices... the Cape Malay tradition here in Cape Town doesn't
> really use anything not available elsewhere.  In terms of things like Tim
> Tams or musk sweets, which seem to be the universal Australian currency, my
> sense is that we basically have regional variations of the same sorts of
> things available overseas.  Though if anyone has a particularly favourite
> South African delicacy that will travel and is legal, by all means let me
> know!  It's a bit difficult not knowing what _is_ available overseas,
> there's quite possibly bunches of stuff that I take for granted and that
> would be madly exotic to a non-South-African.
>
>
> Lady Jehanne de Huguenin (Jessica Tiffin) * Drachenwald Kingdom Chronicler
> Shire of Adamastor, Cape Town, South Africa
> melisant at iafrica.com ***  http://users.iafrica.com/m/me/melisant
> Sable, three owls rising argent, each maintaining a willow slip vert.
>
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