[Ansteorra] Honest Hanse's Odds for Crown table

[Peter Holland]

Svipdagr sends is best of luck to his friend Hanse
I hope you do well
I also hope your master is well and treating you well
once I am able you scrape some gold I would pas it your way
a tailor of of skill is rare I think even I would look good if you made me
some clothes
well gods speed
hope you back the right man

On Tue, Jan 11, 2011 at 8:24 AM, Chass Brown <charinthalis at sbcglobal.net>wrote:

> Hmm I would help my dwarven brother serve this tong by making a butter
> curry sauce to serve it with. Maybe some Chilled mead... thats is 3 years
> old...... served with it...
>
> Chass aka lord Charinthalis Del Sans
>
> ----- Original Message ----- From: "Pukhta 'Pooky' Lovtsevich" <
> pookyloves at gmail.com>
> To: <ansteorra at lists.ansteorra.org>
> Sent: Monday, January 10, 2011 10:42 PM
> Subject: Re: [Ansteorra] Honest Hanse's Odds for Crown table
>
>
>  As a humble recipient of a Thistle in Culinary Arts, I can attest that
>> there
>> are more nuances to consider when preparing a dish than the recipe.
>>
>> For instance when a *tongue* is to be served in *civil* society make sure
>> you have a *silver* platter large enough for the* tongue* and probably the
>> *
>> cheek*s as well. To keep the *tongue* from *lashing* about *stick the
>> tongue
>> out* and *hold your tongue* by *piercing the tongue* *on the tip of the
>> tongue* with a *fork. *
>> **
>> Again, this *fork-tongue* method should prevent any *tongue lashing* or *
>> slip*page *of the tongue.* Grammy Pooky always said "*A still tongue makes
>> a
>> wise* dinner *roll off the tongue*", something seems lost in translation
>> from the original Neanderthal, but the point is a *loose tongue* lets
>> the *tongue
>> wag.* To keep its natural juices in and any possible venom out, give the
>> *rough
>> side of the tongue* a good scrubbing when *washing the mouth out with lie
>> soap*. Before anything *sharp* is used on the* tongue,* be sure the base
>> of
>> the* tongue* is *tied*.
>>
>> Stefan's recipe sounds great! But much like Fruit Bat wings it might need
>> some garlic. I've found that cutting it into 1/4" strips just lets the
>> natural juices go to waist. Unless serving with a sourdough, it is best
>> just
>> to serve it whole or in large chunks. This is how the French treat their
>> dishes involving tongue and that way you get the unique sensation of
>> *bite*ing
>> *your tongue.*
>> **
>> In service via the unspoken word and in Loving Memory of Baroness Mairin
>> ferch Howell,
>>
>> Pooky - Sable Thistle (Culinary Arts) <--- last award ever given by Pepin
>> Moroni (Uber-Cool!)
>>
>
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-- 
We must be born with an intuition of mortality…out we come blooded and
squalling with the knowledge that all the points of the compass there is
only one direction, and time is its measure.    Tom Stoppard