[Sca-cooks] do someone know about the Greek mastic?
sprucebranch at gmail.com
Sat Feb 4 02:07:51 PST 2012
huh. I must admit to being curious about new condiments. I just recently
discovered garlic chili paste from asian cooking.
On Fri, Feb 3, 2012 at 6:52 PM, David Friedman <ddfr at daviddfriedman.com>wrote:
> It's a very strongly flavored condiment; I like to describe it as
> dehydrated turpentine. Most recipes where we use it we specify about 1/16
> t. That's to our taste, but there is a recipe for Mastajhi, a dish that not
> only contains mastic but is named for it, in _A Soup for the Khan_, and the
> recipe has quantities. It works out to about 1/40 t of mastic to a little
> over a pound of meat. In small quantities it give a bit of a tang to the
> At Wed, 01 Feb 2012 22:33:37 -0500, Johnna Holloway wrote:
> >The An Anonymous Andalusian Cookbook uses mastic in a number of
> >recipes like
> >Dish of Meat with Walnuts and Mastic
> >On Feb 1, 2012, at 9:40 PM, Ana Valdés wrote:
> >> I have a friend visiting Greece now and she wanted to know more
> >> about it
> >> and offered me to take some samples. But my question is: how do you
> >> use it?
> >> I have only seen as chewing gum and it was very popular in the
> >> Middle Ages,
> >> according to same bites of knowledge I read in some place.
> >> Ana
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> >Sca-cooks at lists.ansteorra.org
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Ian of Oertha
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