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<DIV><SPAN class=663151121-27082002><FONT face=Georgia color=#ff0000 size=2>dont
hold me to it but i seem to remember that from my culinary art classes as being
some kind of slurry made by steeping a starch (wheat or corn) in very hot
water. the you remove the slush in the bottom of your pot and allow it to
dry out. you have to crumble it. i think it was traditionally of
spanish origin. but thats been 15 years ago.</FONT></SPAN></DIV>
<DIV><SPAN class=663151121-27082002><FONT face=Georgia color=#ff0000
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=663151121-27082002><FONT face=Georgia color=#ff0000
size=2>anyway, i doubt it is available today. you could try to make it as
described above but i think we were talking about the origins of thickening
agents at the time. i think you would be fine using a slurry or a rue
(either flour or some starch). potato-water was also a widely used
thickener and was made much the same way as the amydon.</FONT></SPAN></DIV>
<DIV><SPAN class=663151121-27082002><FONT face=Georgia color=#ff0000
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=663151121-27082002><FONT face=Georgia color=#ff0000 size=2>hope
this helps</FONT></SPAN></DIV>
<DIV><SPAN class=663151121-27082002><FONT face=Georgia color=#ff0000
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=663151121-27082002><FONT face=Georgia color=#ff0000
size=2>logan</FONT></SPAN></DIV>
<DIV><FONT face=Tahoma><FONT size=2><SPAN class=663151121-27082002><FONT
face=Georgia color=#ff0000> </FONT></SPAN></FONT></FONT></DIV>
<DIV><FONT face=Tahoma><FONT size=2><SPAN
class=663151121-27082002></SPAN></FONT></FONT> </DIV>
<DIV><FONT face=Tahoma><FONT size=2><SPAN
class=663151121-27082002> </SPAN>-----Original Message-----<BR><B>From:</B>
atlantia-admin@atlantia.sca.org [mailto:atlantia-admin@atlantia.sca.org]<B>On
Behalf Of </B>L Shuskey/Elize<BR><B>Sent:</B> Wednesday, August 21, 2002 12:32
PM<BR><B>To:</B> Merry Rose<BR><B>Subject:</B> [MR] cooking
question<BR><BR></DIV></FONT></FONT>
<BLOCKQUOTE>
<P>I keep finding references to a thickening agent called amydon in Chiquart's
"Du Fait de Cuisine" (translation). I've checked the unabridged
dictionary, but there's no listing for it. </P>
<P>1) What is it?</P>
<P>2) Is it available today? Where would I obtain it?</P>
<P>3) Is it safe to use?</P>
<P>4) What would be a good substitute for it?</P>
<P>Thank you for any information. </P>
<P>Elize da Nizza, Crannog Mor</P><BR><BR>
<P><EM>Argent, a pale purpure cotised vert between two sprigs of lavender
proper.</EM></P>
<P>"On ne voit bien qu'avec le coeur. L'essentiel est invisible aux
yeux." </P>
<P> (One only sees well
with the heart. The essential is invisible to the eyes.)
</P>
<P>
- Antoine de St. Exupery, from <EM>Le Petit Prince (The Little
Prince)</EM></P>
<P><BR>
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