[Sca-cooks] period recipes for holiday gifts
Stefan li Rous
StefanliRous at austin.rr.com
Sat Nov 20 20:54:40 PST 2004
Anahita commented:
> Ludovico Frati, ed., Libro di Cucina del Secolo XIV, Livorno:
> Raffaello Giusti, Editore, 1899, p. 40. (from a 14th c. cookbook from
> the Venetian region, not the city)
>
> I have trouble with coarsely ground black pepper (something in the
> skin), although finely ground works fine, so i use the very fine.
I assume you are saying the problem is something in the skin of the
pepper pod and not your skin? White pepper has the skin removed, right?
Would using white pepper instead of black pepper help? I wonder how the
fineness of the grinding would make a difference.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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