[Sca-cooks] TV advice requested

[Nick Sasso]

-----Original Message-----
< < < Seasonings like verjus, powdre fort, powdre douce, rose water,
saffron,
camelyne, ginger, cubebs, grains of paradise, etc... Discuss how they were
used, what they taste like, where they come from.
The love of sweet with savory or sour.

Just some ideas.

Gunthar   > > > > > >

Like he said, and sauces as well.  I would include maybe a resource webpage
or something where interested parties can get more information on the topic
and/or listing of places to obtain the things you talk about on the segment.
2 Minutes is scant time to get much done, but you can give highlights and do
a brief expansion on a webpage somewhere.  Links to vendors and resources.

niccolo difrancesco