[Sca-cooks] Pomegranate seeds

Sharon Palmer ranvaig at columbus.rr.com
Fri Feb 26 06:11:35 PST 2010

>A number of the dishes call for being colored first (coloure it with 
>Alkenade) so maybe the purpose of the flourishing was just to add
>a few bits of color. How many of these recipes after all call for 
>that final strew it with spice powders or sugar and serve forth?
Bits of color and flavor, I'd say.  Perhaps the preserved 
pomegranates that Katherine mentions are different, but -dried- 
pomegranate is a burst of black not color.


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