As Howie Coombe wrote to Kevin Jcjd Symons Re: AUSTRALIAN NATIVE HERBS 1
Kevin sat UTGT {at} 1100ore on an overcast 21st of February, 2003

Cooee Howie!!!

 HC> G'day Kevin, What has been happening in your part of this fine state?

Glorious rain... with a couple of cold days [ie. under 30øC] for
the present and then a fine weekend. Have you had any fog up in
your area?

 > Similar to the prosciutto-style but sometimes adding sugar, as well as the 
 > salt.

 HC> And involveing thicker slices of meat, in my experiance,.

I have only seen it sliced thinly like leg ham, slightly thicker
than the usual paper-thin proscuitto slices, maybe 1mm thick.
 
 >> 1 kg Emu, 40 g Sea salt; coarse, 1 tb Pepperberries; rough chop, 2 Lemon 
 
 > HC> Aha, great recipie but, What are pepperberries?
 
 > I bought my [powdered] pepperleaf and pepperberries in at the Goodies &    
 > Grain shop in the CM.

I have just gone and got a pepperberry and eaten it. There is a
strong camphor/eucalyptus taste, as indeed in most peppers.
                                            
 HC> Long may the central market not become a car park,.

Viva le Central Market! I do not have a specific price of the
spice, but the [native] sweet myrtle was only $100/kg.

 > The Tasmannia species belongs to the WINTERACEAE family, which has been    
 > used by Europeans from at least 1597 when the bark of the DRIMYS WINTERI   
 > was used to relieve scurvy on board the 'Elizabeth', one of Drake's fleet, 
 > under the command of Captain Winter.

 HC> Aha, although im sure it was not refered to as tasmania anything

Pepperberries are exclusively from Tasmania, I believe. The
above was a tidbit of info regarding the long-known knowledge
about the genera.

Cooee and Love,
Kevin...         XXXXXXXXXXX

        " The end of the world has been postponed for 27 days
               owing to the lack of UN trumpet players "

... Music is a higher revelation than philosophy.
___ Blue Wave/DOS v2.30 [NR]

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