5559Re: [Apicius] costus
- May 9, 2014The Gargilius Martialis oenogarum It's pretty good too. The honey caramelises and almost obscures the obvious fish tones. I used 2 pt of my own fish sauce 1/2 pt red wine and 1lb honey and 15 gm of cinnamon clove pepper and costus. I had a very old bit of whole root not much flavour left but I just need to know the chefs in LA can get it As they will be making enough for 300+\~Sally
Sent from my iPhoneI know I managed to get it in Chicago's China Town so I can't imagine it would be a problem in LA.
What recipe are they planning to make with costus?On Fri, May 9, 2014 at 8:57 AM, sallygrain@... [Apicius] <Apicius@yahoogroups.com> wrote:Hay I will tell my chef that she may be able to buy it direct. Getting the chinese name really helpschearssally-----Original Message-----
From: Cristal cristaldelamer@... [Apicius] <Apicius@yahoogroups.com>
To: Apicius <Apicius@yahoogroups.com>
Sent: Fri, 9 May 2014 14:47
Subject: Re: [Apicius] costus
I wonder if they'd have it in Chinatown in Downtown LA? It goes by the Chinese name Mu Xiang.When do you need it, Sally?
ClaudiaHi did anyone ever find a source for costus suassuria lapa ? I need more than i have for a Byzantine feast at the Getty. I am consulting from a distance this time so wont be present at the meal and the chef will have to wing it?!sally
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