![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
In more pleasant culinary news, I've started a Blogger account for medieval (and occasionally ancient) cookery. I've only put a couple of things up so far, but I have a backlog of redactions kicking around from the past few years, and hopefully I'll be more timely in posting new ones near when I actually cook them.
no subject
Date: 2011-06-04 05:20 pm (UTC)In the galangal sauce, are you assuming powdered galangal, rather than freshly grated?
no subject
Date: 2011-06-06 02:44 am (UTC)I was assuming powdered galangal - do you have an idea what an equivalent quantity of fresh might be?