[Sca-cooks] Patting myself on the back

[Sue Clemenger]

Not Ro, but....
When I was more actively involved in making cordials, I noticed a distinct
difference in mellowing time, depending on the fruit.  Fruits that were
sharper or more acidic (huckleberries, raspberries, cranberries) took a lot
longer to lose that unpleasant edge....
--Maire, who has more of an issue keeping the cat hair out of things than
feathers ;o)

----- Original Message -----
From: "Stefan li Rous" <stefanlirous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at ansteorra.org>
Sent: Wednesday, December 21, 2005 12:38 AM
Subject: [Sca-cooks] Patting myself on the back


> Ro commented:
> > Damn.  I have a ways to go to match most of you folks as a Medieval
> > cook, but I just tasted my raspberry cordial (mellowing now 3 years).
> >
> > I make a FINE cordial.
> >
> > Ro, preening a little before making more cookies
>
> Hey, keep the feathers out of the cookies! :-)
>
> Congratulations on the cordial. But why were you aging it for 3
> years? Did you just set it aside and forget about it? (That's the
> only way a pair of my mead bottles ever got to be aged several
> years). I have always heard that cordials didn't need a long aging
> time. Did you taste it through the aging process? If so, did you
> notice the aging changing the taste?