[Sca-cooks] Quail eggs ( was: no subject)

[Laura C. Minnick]

At 10:46 AM 3/12/03 -0700, you wrote:
>I just love the way this list can come up with entertaining trivia spun
>off from the most incosequential and unrelated things.
>
>OBF: Looking at the Miscelany's Barmakiyya recipe, what's lavender like as
>a cooking herb? I'm feeling doubtful of it as a flavor.

Ever had Earl Grey tea? The better ones use real bergamot, cheap ones
susbstitue lavender. They taste the same to me. I can't have either one,
which is odd, becasue they aren't related- lavender is, well, lavender.
Bergamot is a citrus plant. Gotta wonder if they have some compound in common.

If I want purple flowers in my food, it's sage, rosemary, or violets. Come
to think of it, I've also used garlic, chive, or onion flowers. The little
flowers on chives are quite tasty.

'Lainie
hmm- an omelet with chive flowers on top...
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*I do not Suffer from Insanity- I enjoy every minute of it*