[Sca-cooks] do someone know about the Greek mastic?

[Ian Kusz]

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
> dish.
>
>
>
> 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
> >
> >Johnnae
> >On Feb 1, 2012, at 9:40 PM, Ana Valdés wrote:
> >
> >>
> http://www.greeka.com/eastern_aegean/chios/chios-products/chios-mastic.htm
> >>
> >> 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
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at lists.ansteorra.org
> >http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
>
> David/Cariadoc
> www.daviddfriedman.com
> daviddfriedman.blogspot.com/
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
Ian of Oertha