[Sca-cooks] Questions....

[Elaine Koogler]

Thanks! And don't forget...if you do get them in, let me know. Other 
than a few to do a test cook of the dish, I don't really need them until 
the first of May.

Kiri

Daniel Myers wrote:

>
> 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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