[Sca-cooks] Substitutions... how do we know?
rattkitten
rattkitten at bellsouth.net
Tue May 27 19:25:42 PDT 2008
Ok I am not doubting your typing in the recipe... I am sure you did it
word for word with the few exceptions... but the way I am reading it...
I have 2 dishes here....
I have a sauce of well strained almonds with pomegranate juice on the
side... (since it was strained...)
AND
Chicken and onions cooked with a paste of water sugar and spices.
Thus a Chicken and onions with a Sauce of thickened Pomegranate Juice.
I still hold to my original suggestions.
Breadcrumbs and Verjuice or Vinegar or Wine.
The recipe never says to mix the sauce with the chicken.
Nichola
> Lilinah wrote:
>> ----- The Recipe -----
>>
>> Fry the chicken with lard and with onions.
>> Chop unpeeled almonds and temper them with sour and sweet pomegranate
>> juice and strain them well.
>> Mix a little water with sugar and spices.
>> Put this to boil for a little with the said chicken, and mix well with
>> a wooden spoon, and put mixed spices above.
>> If you don't have almonds [substitute]
>> If you don't have pomegranate [substitute]
>
> Nichola responded:
>> I couldn't tell you since according to the recipe
>> you don't actually use them after straining them.
>
> The reseult is cooked. Look at the recipe again...
>
>> For the Pomegranate Juice sub in vinegar or verjuice. But once again I
>> can't say for sure without the name of the recipe... Obviously it is
>> Chicken but with what?
>
>
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