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?