[Sca-cooks] To Make a Fine Spice

[vicki shaw]

Hi Anahita,
I rather loathe pork chops but I am wondering if this spice blend will go
nicely on lamb.  I rather think it will.  Have not read thru your entire
document yet, but it sounds marvelous!
Thank you for sharing it with us.
vicki

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, March 17, 2004 6:25 PM
Subject: Re: [Sca-cooks] To Make a Fine Spice


> Dear SCA-Cooks:
>
> I realize the message containing my Fine Spice documentation was
> rather long. I just hope some folks take time to read through it,
> because i'd like feedback on the docs. I only sent it yesterday at
> noon, so i don't expect any responses right away.
>
> Naturally no one can comment on the spice blends themselves :-)
>
> I'll be cooking some pork chops with my spices tonight - i'd frozen
> them last week, but took them out of the freezer Monday AM and they
> finally thawed yesterday. I'll report on my opinions.
>
> The blends were rather different - Sent Sovi streses ginger, De Nola
> 1520 cinnamon, Tresor de Sante nutmeg (2 ounces!), Le Menagier has
> sugar, Venetian has proportionally a lot of saffron, De Nola 1529 has
> coriander - Even the ones with virtually the same ingredients are
> quite different.
>
> And i finally tasted long pepper on its own. Whew-eee! Snappy! I
> tasted the powder i'd ground - just stuck a fingertip into it and got
> a tiny amount. At first there was no flavor and i thought maybe mine
> was stale - after all i had bought about 8 oz in Morocco in Jan 2001,
> and it's been tied up in a bag that was tied up in another bag that
> had been hidden in an unpacked box since August 2001. But then it
> began to release a peppery flavor with a *really* hot bite (like good
> quality dried ground ginger AND chili) that was sustained and some of
> the, how shall i say, nose, of wasabi. Hoo-boy-howdy! NOTHING like
> black pepper. I gotta use it more! If only i had a reliable source
> for it (the only place i know of is World Spice in Seattle, and they
> don't always have it).
>
> Anahita
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