[Sca-cooks] Is it appropriate to.....

[Kathleen A Roberts]

On Fri, 05 Feb 2010 08:34:53 -0800
  Susan Fox <selene at earthlink.net> wrote:
> 
> My best lamb recipe involves nasty cheap red wine as 
>marinade and basting.  Must be cheap.  Must be nasty. 
> The tannins that make it bad for drinking make it good 
>for tenderizing.   Hungarian Egri Bikavér  is a favorite. 
> The rest of the recipe:  poke holes in the raw leg and 
>put in sticks of candied ginger and halved garlic cloves. 
> Marinate and baste with aforementioned, roast until 
>done.
> 
so, what does the candied ginger bring to the party?

cailte
(thinking of a pork loin in the freezer...)

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Kathleen Roberts
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University of New Mexico
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