Long Peper was Re: [Sca-cooks] Saffron in Ireland

[Susan Fox-Davis]

Phlip wrote:

>Ene bichizh ogsen baina shuu...
>
>>Isn't Long Pepper just the best?  I need to try it out on chili heads
>>who whinge on about how Medieval Food Ain't Hot Enuff.  Bwahahaha!
>>
>>I just got a bunch at Olivier's & Co. in The Grove mall at Farmers
>>Market in Los Angeles.  Will cook with it over the weekend.
>>
>>Selene C.
>>
>
>Make them some of my Blacksmith's Cordial, or some pear mustard, from Sabina
>Welserin. Crank up the amount of mustard powder, and you'll get to watch
>them sweat ;-)
>
>Saint Phlip,
>CoDoLDS
>
OK, that was a question hook, wasn't it?  I'll bite that hook:  how do I 
make Blacksmith's Cordial?  Do I need real blacksmiths?  I could borrow 
Oso probably...

Selene C.