Elsewhere

[learnedax]

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.

Comments

[dsrtao]

No matter what I allow through NoScript, I can't seem to be able to comment there.

In the galangal sauce, are you assuming powdered galangal, rather than freshly grated?

[learnedax.livejournal.com]

Hmm, I know a couple of other people have commented successfully there - but I'm not an expert on the ins and outs of Blogger yet.

I was assuming powdered galangal - do you have an idea what an equivalent quantity of fresh might be?