[Sca-cooks] UHH-OH!

[Pixel, Goddess and Queen]

Wow. It's culinary blank verse!

I know, totally off topic, but I couldn't resist. :-)

Margaret

On Mon, 11 Aug 2003, Susan Fox-Davis wrote:

> <singing Sumer Is A Cumin Seed...>
> Wow.  That's a toughie.
> Cumin is such a fundamental flavor in this cuisine.
> Fennel and Caraway seeds are close
> botanically but not gustatorily.
> Turmeric?  Fenugreek?  Nigella?
> That last is often called "Black Caraway"
> but is not actually related,
> and appears in the same region.
> I first encountered Nigella seeds
> studded in real Armenian string cheese.
> Lovely flavor, now I need to go get some.
> Any road, at least they told you now
> and not the night before.
> Run a test batch of each affected dish,
> omitting the cumin, then see what they "need" from there.
> 
> If a dish really, really won't work without the cumin,
> put it in and issue the usual allergen warning.
> Surely the lady would be gracious enough
> to let everyone else enjoy a dish as it should be served?
> 
> Hoping your feast is brilliant
> and nobody misses what they didn't know
> was supposed to be in there,
> 
> Selene Colfox
> 
> 
> > Lowry wrote:  .... now I have another dilemma.  The Benevolence Crusade is coming up in just under 2 weeks.  I'm having mostly middle eastern and andulsian recipes.  I guess about 60% of them call for cumin.
> >
> > Pegasus just came out with a notice that HM Nerissa is allergic to cumin.
> >
> > At this late stage I can't face the thought of throwing out all my whole feast plan and starting over -- so is their a similar tasting alternative?  Or should I just make the recipes, as is, but leave out the cumin?
>