[Sca-cooks] Rue

[David Walddon]

I think the radish leaf idea is interesting.
I do find rue to be bitter and somewhat sour but NOT nasty.
Then of course my two favorite flavor components are bitter and sour!
When we were playing with Apicius the rue issue was huge, but what  
other cuisines call for it in any quantity?

Eduardo

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon


On Jan 26, 2009, at 10:48 AM, Laureen Hart wrote:

> I think that rue is exceptionally nasty and bitter (and without  
> redeeming
> culinary value, yuk).
> I don't think the amount you put in a recipe poses a health hazard to
> anyone, but better safe than sorry can't hurt.
> I agree that celery or rosemary aren't bitter enough. The celery  
> family can
> be bitter but they add that particularly celery note.
> I don't think Radish leaves are either. I think of them as being more
> peppery, not bitter.
> Feverfew is closer to the bitter nature of rue, but not quite as  
> nasty.
>
> Randell Raye
>
> **************************
> Others have spoken on the celery and pumpkin substitutions, but no one
> yet has commented on the rue issues and the reasons for the
> substitutions.
>
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