[Sca-cooks] Pomegranate seeds
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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