[Sca-cooks] Question about rue....
kiridono at gmail.com
Mon Nov 24 06:36:54 PST 2008
OK...I understand that rue is probably not a good thing to use in cooking,
that it can have some unfortunate side effects. Am I correct in this? If
so, does anyone have any idea what to do about all those recipes from the
Anonymous Andalusian Cookbook that call for the herb? I'm contemplating
using a number of Andalusian recipes for my Middle Eastern feast in
February, but worry about all of that rue! I don't want to "rue" my
choices...nor for my diners to do so! ;-)
Also...I have run across a number of references to a measurement called *
kail*. Any idea how much that would be?
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