[Sca-cooks] roman feast
Kathleen A Roberts
karobert at unm.edu
Thu Mar 20 08:53:27 PDT 2008
On Wed, 19 Mar 2008 20:26:09 -0400
euriol <euriol at ptd.net> wrote:
> As to the cream sauce... I feel I now was in error in
>using a roux base for
> the sauce
having just read that one last night, it seemed more
'chicken and dumplings' to me, as it noted a roux, but no
tho the idea of 'pasta' at a feast is enticing.
yeah, i can see a lot of spin on the ingredients and how
they are cooked (in both senses of the word) in the
vehling. but it's fascinating reading.
except for the cumin. never did like cumin. boy, did i
transplant to the wrong part of the country!
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
Coordinator of Freshman Admissions
University of New Mexico
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