[Sca-cooks] Decisions, decisions...

[Nick Sasso]

While not a recipe I can document to medieval use in anything I have right
at hand, adding a bit of celery seed to the dish below will make it
smacktacular (as in lip smacking).  "If it's cabbage, add celery seed" was
the motto of a former colleague of mine.  You won't so much taste the seed
itself as notice the difference when it's not there . . . a foundational
element of the flavor profile.

niccolo difrancesco

> -----Original Message-----
>
> Apples with red cabbage and a little onion is a good German dish.  A
> tablespoon or so of red wine vinegar to keep the cabbage from
> turning ugly
> gray and a bit of broth for cooking liquid.  When almost
> done, some wine
> and some flour for thickening.  Actually I use a recipe from
> a cookbook at
> home but this is pretty close.
>
> Simon Sinneghe
> Briaroak, Summits, An Tir
>