SC - Okay...You Guys Are TOOOO Nice!!

[Dguptill@aol.com]

Hi all from Anne-Marie.
Just wanted to let you all know that the frumenty for 120 went over 
great! It was not gloppy and was not burned and bunches of people came up 
and said "THAT was frument? But it wasn't nasty!!" Hooray!

What we did:
Make the frumenty in decent sized batches (about 4 cups at a time) in my 
really good big Revereware pot with a great lid. Let it cool to room temp 
and stir in the egg as dictated in the original source. Seal the stuff in 
boil-in-the-bag seal-a-meal bags, about 2-3 cups per bag.

On site, we used the big huge propane burners like they have for crab 
boils. HEated up water in our biggest pots and when it was at a boil, put 
two or three bags in the water. Boiled them for about...5 min? Until the 
bags were soft (ie the frumenty was not all clumpy any more). Dumped the 
scalding hot and totally cooked grain in big steamer inserts which we 
kept in the oven until all the grain was done, and we served.

For the record, we served the frumenty with stewed mushrooms, also from 
Curye on Englishe, I believe.

Every diner got a little pamphlet with the recipes, including the 
original sources.

Thanks for all the great ideas! For us, at this particular event, the 
boily bags were a great idea.

- --Anne-Marie.

- --
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
To be removed from the SCA-Cooks mailing list, please send a message to
SCA-Cooks-Request with the message body of unsubscribe.

============================================================================