Barbtail wrote:
>
> >From: "Jean B."
>
> >Very neat menu. You just might propel me back into medieval
> >cooking. (And yes, that's why I have grains of paradise and want
> >some fresher ones.)
> >--
> >Jean B.
> >
>
> Thank you! I've dabbled with historic cooking for many years. It's fun,
> educational, but not always delicious *laughs*. I put a menu together of
> things I knew I liked. *chuckles*.
>
> I really hope some trend-setting chefs take an interest in grains of paradise.
> It's such a delicious spice and adaptable to so many dishes. I recall pepper
> used to be used quite a bit on fruit desserts- especially pears. You rarely see
> that except in hi-end gourmet cooking these days.
>
> I found grains of paradise at
> http://www.thespicehouse.com/info/home.php
>
> Very reasonable. I wish I could find long pepper as easily. Galangal is sold
> in most Asian markets these days, which is nice, I can even get that fresh - it
> smells so good!
>
> Hope you have an opportunity to use your grains soon!
>
> *cheers*
>
> Barb Anne

Thanks for the link, Barb Anne. I don't remember long pepper ar
all. Agreed re the galangal. Isn't it interesting that such a
thing was known centuries ago and then disappeared from European
cooking?
--
Jean B.