[Sca-cooks] Query for the Assembled
phlip at 99main.com
Wed Jan 10 18:32:59 PST 2007
I'd try rosemary, with maybe a dab of sage.
On 1/10/07, Lynn Hunter <rohanna1 at hotmail.com> wrote:
> This Christmas, my Partner in Crime presented to me several odd vinegars -
> one of which is Chianti.
> Now in my barony, I am referred to as the Sekunjabin Pusher, and in fact,
> won baronial brewer on the strength of my Apple Cider/Rosemary sekunjabin
> (yeah, I know, technically, it's a jalab, but does it really make a
> difference what you call it as long as you list the ingredients?).
> Our Baronial Investiture is coming up Feb 3, and I have been asked by the
> head cook to prepare 3 sekunjabins for the feast.
> My question to you here assembled, is, other than oregano (which I think
> would make an ICKY drink), what herb would you suggest for a Chianti/?
> infusion? Dame Olwen suggested basil, but I am not a big basil fan (don't
> let it get around - they might take my Italian blood away from me!).
> I can always do a Pinot Grigio with LemonThyme instead, but with the
> richeness of the meat, I thought Chianti might be nicely offsetting.
> Thanks in advance for any suggestions!
> Bright Hills
> >From photos to predictions, The MSN Entertainment Guide to Golden Globes has
> it all. http://tv.msn.com/tv/globes2007/?icid=nctagline1
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> Sca-cooks at lists.ansteorra.org
Heat it up
Hit it hard
Repent as necessary.
Put not your trust in princes, nor in the son of man, in whom there is no help.
King James Bible
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