[Sca-cooks] Musk seed addendum Re: Flour question

[David Friedman]

Out of stock. I've ordered some from:

http://www.herbsandmeds.com/

>Here is the website I found:
>
>http://www.somaluna.com/product.asp?p=134
>
>They are in Bloomington, Indiana, so it shouldn't take long to received.
>
>Huette
>
>--- On Sun, 1/16/11, Huette von Ahrens <ahrenshav at yahoo.com> wrote:
>
>
>From: Huette von Ahrens <ahrenshav at yahoo.com>
>Subject: Re: [Sca-cooks] Flour question
>To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>Date: Sunday, January 16, 2011, 3:22 PM
>
>
>I think that this recipe sounds delightful, even 
>without the musk.  Before I would ever try using 
>musk or camphor, I would try it out in a small 
>batch with only a select few to taste.  I am not 
>sure what musk would taste like, but from the 
>camphor cough drops that I tried years ago, it 
>is a pretty strong flavor, which modern 
>Americans might not like.
>
>But rather than using coriander as the aromatic, 
>IMHO, I would rather try cardamom, which was 
>popular in period both in Europe and the Middle 
>East.  It can also be found commercially in a 
>very fine powdered form.
>
>I just looked up 'musk' in the Oxford Companion to Food which says this:
>
>"In appropriately discreet quantity or diluted 
>form, musk was formerly used in the kitchen with 
>rose-water to flavour such things as pies but 
>this practice seems to have died out."
>
>The OCF goes on to say, "Smell-alikes in the 
>plant world often have common names 
>incorporating 'musk' or 'musky'.  The musk melon 
>is one example; and there are also the musk 
>cucumber and musk lime.  The musk mallow, 
>'Abelmoschus moschatus' is a different matter, 
>in that its seeds provide a musky spice (French, 
>ambrette) sometimes used to flavour coffee."
>
>I have looked up ambrette or muskdana and found 
>a site that sold the seeds for $7.00 an ounce 
>that were food grade seeds.  It is another idea.
>
>Huette
>
>
>--- On Sun, 1/16/11, Elaine Koogler <kiridono at gmail.com> wrote:
>
>>  From: Elaine Koogler <kiridono at gmail.com>
>>  Subject: Re: [Sca-cooks] Flour question
>>  To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>>  Date: Sunday, January 16, 2011, 12:58 PM
>>  Thanks to everyone.  I'm
>>  probably going to go ahead and use all purpose
>>  flour, though I may try a test batch with cake flour. 
>>  And I think I'm going
>>  to take Bear's suggestion and use the coriander as my
>>  aromatic.  Given the
>>  ingredients in the cookies, I think that would very
>>  compatible!
>>
>>  When I get the menu nailed down, I'll post it for all to
>>  see. (And yes, I'm
>>  going to probably do one of the banana dishes!)
>>
>>  Kiri
>>
>>  On Sun, Jan 16, 2011 at 3:05 PM, Johnna Holloway <johnnae at mac.com>
>>  wrote:
>>
>>  > Had a bit of time finally today so I pulled out my
>>  copy of Annals of the
>>  > Caliphs' Kitchens to look at the cookies that Kiri is
>>  talking about.
>>  > Page 426 for those that care. I note Nawal mentions in
>>  a footnote,  "The
>>  > cookies described here are similar to today's
>>  traditional Iraqi stuffed
>>  > cookies klecha, made using similar carved wooden molds
>>  (qalab)."
>>  >
>>  > Klecha or kleicha recipes seem to use All Purpose
>>  Flour. She gives detailed
>>  > instructions in her 2003 cookbook Delights from the
>>  Gardens of Eden. There's
>>  > an entire chapter on their history and the
>>  variations.
>>  >
>>  > Johnnae
>>  >
>>  >
>>  >
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>>
>>
>>  --
>>  "It is only with the heart that one can see clearly; what
>>  is essential is
>>  invisible to the eye."
>>  --Antoine de Saint-Exupéry, The Little Prince
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-- 
David/Cariadoc
www.daviddfriedman.com