[Elfsea] Cook's Guild

[Richard Threlkeld]

Come one, come all! The Cook's Guild will be meeting on its normal day
(the third Monday of each month) this October 20th, at the normal time
of 7:30PM. 

The topic for the night is "Kitchen Science" ($14 at most bookstores) as
defined by Russ Parsons in his new book "How to Read a French Fry". It
is fascinating. If you have books like "The Making of a Cook" or the
"CIA Cookbook" (the Cooking Institute of America not the other CIA),
they have extensive information on this topic (though they are more
expensive). I will have some of these available at the meeting. 

Have you wondered why we use some meats for stew and others for steak?
Why the most expensive steak would be a very bad choice for stew meat?
Why sometimes your food does not brown in the skillet? Why onions make
you cry and which ones are best for onion soup and why those are not
good for salads? Why are the heaviest fruits and vegetables (for a given
size) usually the best ones?

All these answers and more will be revealed! And we will have something
to cook and eat as always.

In service,
Caelin on Andrede