In article , MissJuggs
writes
While browsing I found this:

http://homecooking.about.com/library.../blflowers.htm

List of flowers that are edible, supposedly, although a few of the
notes indicate that those flowers are not supposed to be eaten in
quantity.


In respect of Hibiscus see http://www.hibiscus.org/toeat.php
--
Stewart Robert Hinsley
http://www.malvaceae.info

Those have gone into the recipe file, thank you! Though the second one gave
me a frisson d'horreur in advocating the use of peanut oil instead of olive
oil!

Hey, don't be hidebound! Different oils are good fun. I prefer not use
olive all the time, as it's such a dominant flavour.

Yes, I agree. My great-aunt, from the Perigord, who made her own pate
de foie gras truffe, would use olive oil when she wanted the flavour,
peanut oil when she didn't - which was most of the time. Afaik that's
standard French practice.

L

--
Remover the rock from the email address

The message
from Lazarus Cooke contains these words:

Hey, don't be hidebound! Different oils are good fun. I prefer not use
olive all the time, as it's such a dominant flavour.

Yes, I agree. My great-aunt, from the Perigord, who made her own pate
de foie gras truffe, would use olive oil when she wanted the flavour,
peanut oil when she didn't - which was most of the time. Afaik that's
standard French practice.

I like to use safflower oil for a very bland one.

--
Rusty
Open the creaking gate to make a horrid.squeak, then lower the foobar.
http://www.users.zetnet.co.uk/hi-fi/