*puff pastry* (was Unit alert! was: SC - Long-Period food, bread, etc.)

[Robert Beaulieu]

margali wrote:

> 
> why, yes i have. you work it at night when it is relatively cool, you
> put the slab of marble in the ice chest for the day wrapped in plastic
> to keep it dry. the resting period works just as well in the ice chest
> as long as you keep the dough dry. as for baking it, i have a mondo
> stainless steel bowl about 30" diameter, and a dutch oven. bury the
> dutch oven in the coals, put the lid on, heap coals on top to preheat.
> dig it out, put in the tin can ring to make a support for a pie tin,
> place the pastry tidbit in the pie tin, place on ring, put the oven lid
> back on, rebury and cover the area with the stainless steel bowl. it
> helps if you practice with the pie tin and an oven thermometer to get a
> ballpark on the temp a few times to help out with the timing.
> this summer i hope to have a brick beehive oven heated from below with
> the floor of the oven being boiler plate, have dogrobbing lord working
> on it right now.
> 
> margali
> 
> and ny favorite breakfast at a camping event is crepes benedict- instead
> of on a muffin, wrap scrambled eggs, bacon crumbles in a crepe, top with
> hollandaise and more crumbled bacon. yummy.



	Margali, I love you...8-)



		Necessity is the Mother of Invention...

			



				Lord Robert de QuelQuePart
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

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