[Sca-cooks] Questions....

[Daniel Myers]

On Mar 1, 2004, at 2:39 PM, <jenne at fiedlerfamily.net> wrote:

>> Secondly, I also have a recipe, from Cuoco Napoletano, for a Cherry
>> Torte that calls for rose petals.  Now I know I won't be able to get
>> these locally as I doubt we'll have roses in early May.  And I know I
>> can't go to a florist for them because those have been treated with
>> insecticides, etc.  Any suggestions as to where I could get these...or
>> could I simply omit them.  The recipe calls for sprinkling rosewater
>> over the torte after it has baked, so it will get some of that flavor.
>> I don't know that I want to add rosewater to the ingredients for the
>> torte because it would be too watery.
>
> You can get dried rose petals from an herb retailer (be sure to get
> organic and/or food safe labelled ones), and refresh them in rosewater 
> and
> or water.

The spice shop I'm now partnered with - thegoatinthegarden.com - is 
still looking for a quality wholesale source for rose petals, but does 
not currently carry them (I'll let you know when we get them in).

In the meanwhile, if you're in the United States then you might want to 
check with  Mountain Rose Herbs
[ www.mountainroseherbs.com ] which carries food-grade red and pink 
roses.  I been told that they're nice people and have a decent product.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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