[Sca-cooks] medicinal recipies
mooncat at in-tch.com
Sun Nov 12 13:39:42 PST 2006
I've seen recipes with un-gettable ingredients like those before
(un-gettable in my part of the world), and I've just not dealt with them at
all. I would imagine that ingredients with distinct tastes like camphor or
musk would have a distinct effect on a dish, and that making a dish without
them might result in tasty food, but it wouldn't result in the same dish.
If I had the opportunity to acquire the ingredients, I might try, but
otherwise I'd probably look for recipes in the texts that I *can* get the
components for. ;o)
p.s. Welcome back, Your Excellency!
----- Original Message -----
From: "Elaine Koogler" <kiridono at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, November 12, 2006 1:32 PM
Subject: Re: [Sca-cooks] medicinal recipies
> On 11/12/06, Sydney Walker Freedman <freedmas at stolaf.edu> wrote:
> > I most definitely will. Thanks!
> > > I have not tried this one but I have worked with edible camphor. make
> > > sure
> > > you get it from a good East Indian shop and tell them it is to
> > eat. They
> > > will make sure you get the right stuff. There are several different
> > > to
> > > process campor, and some should not be ingested.
> > >
> > > aibhilin
> > >
> Yes, I've been reading through recipes from the Ni'matnama (Book of
> Delights) from north India...Mughal. I find a LOT of the recipes call for
> both camphor and musk. What do you guys do when you find something like
> this? Do you try to find edible versions of these ingredients (tried it
> once for musk and could only find the chemical version used in perfumes,
> definitely inedible)? Or maybe you've figured out a substitute(s) that
> gives a similar taste...or do you just omitted it all together? Any
> suggestions would be appreciated as some of these recipes really fit what
> I'm trying to do for my ME feast in February.
> PS: It's good to be back!!
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks