[Sca-cooks] blue cheese? sampling spices?

[King's Taste Productions]

I find that an oil base is best for getting flavors out of spices, the
essential oils carrying much of the flavor compounds.  I will usually
make herb or spice butters with plain unsalted organic butter and let
them sit for an hour at least before tasting.  Some herbs I will make a
tea out of, such as peppermint, dill, and sage.  
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=comcast.net at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=comcast.net at ansteorra.org] On
Behalf Of Kathleen A Roberts
Sent: Tuesday, May 09, 2006 5:26 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] blue cheese? sampling spices?


i hate to ask (cuz i know you learn more when you look 
yourself-- how many times have i told the students that!) 
but the first is just for passing info...

would a blue veinded cheese be in period?

what is the best way to taste spices?  i won a selection 
of of medieval spices (galangal, grains of paradise, long 
pepper) and would like to find out how they taste.  is 
just nibbling good, or should they have a vehicle like 
bread or chicken breast.

cailte
(the c stands for curious too)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
505-277-6249
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