SC - Help
Uduido@aol.com
Uduido at aol.com
Sun Jul 27 18:35:20 PDT 1997
On Wed, July 23, Lord Ras said:
>Another way which was successful for me with the results that there was
nary
>a piece left was to dip whiting fillets in beer batter and deep fry it. I
>added ground galengal and cubebs to the batter.
Sounds interesting. Do you have a recipe for this beer batter or is this
something you just buy at the store? Is there any evidence of beer being
used in the batter of any medieval dishes? I know this is a British
traditional
food, but I don't know if it is medieval. If you are actually mixing your
batter using beer, do you prefer a lighter or a darker beer or does it
matter?
I knew I should have bought that powdered galengale at Pennsic XXV as well as
the Powder Forte.
Stefan li Rous
markh at risc.sps.mot.com
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