[Sca-cooks] Favorite dessert?

[Daniel & Elizabeth Phelps]

OK, so what is your favorite dessert? Period or not, just curious...
I just saw blood oranges a couple of weeks ago at a Publix here in 
Tallahassee, the first time I ever recall seeing one anywhere in Florida, 
which is strange considering how much citrus is still grown here, although 
much of the citrus industry has moved down to Brazil. There just aren't the 
miles and miles of orange groves in the middle of the state the way there 
was when I was a kid.
Thanks for the info on all the wondrous varieties of veggies and fruit, I've 
seen blue corn chips, and corn meal, I'll ask at our local organic food 
co-op about the purple potatoes. The world is an infinitely interesting 
place, isn't it? (;-)
Cheers,
Isabella de la Gryffin
Barony of Oldenfeld
Tallahassee, FL
Way Too Far From The Beach !

Without deviation from the norm, progress is not possible.
Frank Zappa

To argue with a person who has renounced the use of reason is like 
administering medicine to the dead.
Thomas Paine
----- Original Message ----- 
From: "Dragon" <dragon at crimson-dragon.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, March 31, 2008 1:44 PM
Subject: Re: [Sca-cooks] Salty carrots-from Isabella


> Daniel & Elizabeth Phelps did speak thusly:
>>Speaking of polychrome veggies, I've seen white eggplants ( don't know if
>>they're period), across the pond they call the purple ones aubergines, 
>>which
>>is also the name for that color, somewhat like oranges I think. Not sure
>>which is the original.
>
> There are a huge number of eggplant varieties ranging from tiny,
> pea-sized green ones used in Thailand to the large purple "Italian"
> type. There are green, white, light purple and dark purple varieties.
> There are spherical ones, egg shaped ones and long, skinny ones like
> the Chinese and Japanese varieties. At one of my local Asian markets
> I have seen as many as a dozen different types in all sizes and
> colors. And the Indian market often has the white ones that are about
> the size and shape of a chicken egg.
>
>>There is also a variety of limes called Key Limes,
>>they look like a lemon but they are actually a very large yellow skinned
>>lime that grows in South Florida and possibly the Caribbean.
>
> Just one of the many variations of citrus which includes all sorts of
> things we normally do not get in the U.S. outside of gourmet or
> ethnic markets. Examples being Yuzu and Buddha's Hand.
>
>>I think there are purple potatoes too that grow in the Andes. But that's
>>getting pretty far afield, probably.
>
> I can buy purple potatoes in many of the local grocery stores here in
> Southern California, they are not rare here.
>
> Nor are purple sweet potatoes which originate in Polynesia all that
> hard to find at my local Asian markets.
>
>>Then we'd have to start talking about
>>all the different colors of corn and beans and squash and apples, too!
>
> There are many, many cultivars of all of these species. Makes for a
> wonderful abundance of food. I think that some of the different
> colors of flint corn produce very different flavors in the corn meal
> they produce. Blur corn is very different from white corn or yellow or 
> red.
>
>>Not sure if this was the kind of stuff you were looking for, but it's
>>interesting anyway. Key Lime pie is one of the most sublime desserts ever
>>invented, says this South Florida beach girl!
>
> Eh, I personally disagree. But that is a matter of taste and opinion.
>
>>PS: do changing flavors count too? Oranges were originally sour, I 
>>believe.
>>And blood oranges are just cool looking, but hard to find.
>
> Hard to find where?
>
> They are VERY seasonal, but in season, I can get them at nearly every
> grocery store in my area. The season for them seems to be about March
> through early June.
>
> Dragon
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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