[Sca-cooks] Re: Stupid Cook Tricks
Volker Bach
carlton_bach at yahoo.de
Mon Jan 2 07:26:41 PST 2006
Am Montag, 2. Januar 2006 14:57 schrieb Elise Fleming:
> A number of years ago, while I still had apprentices, one asked me what
> "worts" were. I told him they were various herbs and leafy things used in
> cooking. That night at the SCA feast we were served buttered worts...
> rather crunchy ones... He had used dried herbs, rationalizing that if he
> soaked them in water they'd "reconstitute". They didn't. He still went
> ahead with the recipe unbeknownst to me. Surprisingly, several people ate
> the results. "Crunchy grass", I think some called it. He now knows that
> soaking dried marjoram, etc., won't bring it back to leafy softness!
Interesting. It works quite well with freeze-dried parsley, though.
Just doesn't taste all that great.
Giano
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