[Sca-cooks] long pepper?

[Jadwiga Zajaczkowa / Jenne Heise]

> so.... having just won the al-barran midwinter bid (feed 300)...
> and living in the heart of chili-head-ania.....

Rumpolt has a great recipe that works on chili heads. Really simple-- your 
only ingredients are mustardseed (for the chiliheads you can substitute 
with yellow and/or pre-ground yellow) and white wine vinegar.

"Brown mustard made up with clear vinegar/ is also good."
On the day of the event, grind your mustardseed and mix it with white wine 
vinegar until it is 'thin and running'. You may need to dilute again 
before serving. 

Or you can go with the cinnamon mustard from Viander:
"Take mustard, red wine, cinnamon powder and enough sugar, and let 
everything steep together. It should be thick like cinnamon. It is good 
for any roast."

I use 1 part cinnamon or cassia, 3-4 parts ground mustard, enough red wine 
(burgundy) to make a thin paste, and sugar to taste.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"That road is paved with librarians,/Bushwhackers, scouts with string
Through the labyrinths of information,/Helpers who disappear the moment
You reach your destination." -- Julia Alvarez