[Sca-cooks] Poudre Forte and Other Spicy Thoughts

[Olwen the Odd]

Anahita, I assume you are actually making up the various powders.  Is that 
correct?  If so, then why not make up an index card with the short and dirty 
on it and on the bottom of each card refer to the page of the long 
documentation paper that more information can be found.  With a little 
illumination the little cards can be made quite charming in themselves.
Olwen

>First, I'm polishing up my documentation for the Fine Powder competition 
>Saturday. I wandered through the bowels of the UC-Berkeley library last 
>night and found a seventh recipe within period and an interesting recipe 
>called A Spice Powder for Patissiers in _Le patissier francois_ by 
>LaVarenne from 1652 that is BIG on pepper with other spices added (the ones 
>typical for Poudre Fine). There's even a spiced salt - you make the spice 
>powder up and mix it with an equal quantity of salt.
>
>So now my paper is a whole page longer - now it's seven pages - sigh, and i 
>was trying to make it shorter (and it's single spaced and in 9 point 
>Palatino, so i've got it set up as small as i can :-) I've got a couple 
>introductory paragraphs, seven recipes in their original languages with 
>their translations, a couple alternate translations of two of them, some 
>commentary on them, a chart comparing the ingredients and recipes at a 
>glance, a conclusion, with an "epilogue" of the LaVarenne recipe and a 
>bibliography that completely fills one whole page (and which includes the 
>names of several people on this list for their personal help).
>Anahita

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