[Sca-cooks] Decisions, decisions...

[Mark Hendershott]

Looked at my cookbook while home for lunch.  The herbal flavor is bay leaves.

Simon

At 11:23 AM 11/18/2005, Niccolo wrote:
>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
> >
>
>
>
>
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