[Sca-cooks] Mattioli's Mushrooms

[David Walddon]

You might want to look in Gerard even though he is English as he often references what they are called and how they are used in "other countries". 
Eduardo 


________________________________________________________

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

David Walddon
david at vastrepast.com
www.vastrepast.net



On Feb 10, 2011, at 10:18 AM, wheezul at canby.com wrote:

> o with umlaut. (o:hr = ear) - rabbit's ears.
> 
> Does anyone know what a cooked calf's caul looks like?  Image searching
> has failed me...
> 
> And it is looking from the likes of the four documents I've looked at that
> pfefferlinge may indeed by the peppery milkcap and not the chanterelle, as
> they are said to be white and give off a very peppery milk by Bock.  But
> that doesn't take into account regional variation possibilities.  Or that
> the four documents are all using each other as references.  So far I'm
> leaning to the Rehling/Hendelschwamm as the chanterelle.
> 
> I'm also thinking of looking at a few more herbals.
> 
> I am making a spreadsheet but am not sure how to share it.  Maybe I can
> make it into a jpg and put it in my LJ gallery.  (Thinks)
> 
> Katherine
> 
>> Hi, Katherine:
>> 
>> Your posts are hugely useful and solve some mysteries in my old
>> translations.
>> 
>> A few questions:
>> Special characters often do not come through e-mail. So what are the
>> missing letters in:
>> 
>> Hasen?rlinge
>> Hasen?hrlen
>> 
>> --
>> Urtatim [that's err-tah-TEEM]
>> the persona formerly known as Anahita
> 
> 
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