SC - Re: White, Dafair, Flour & Semolina

[Christina van Tets]

Hi, Cairistiona here.

1) Kael, I don't know if Lassi (yoghurt, water/apple juice, 
salt/sugar/mint) is period but it might be a suitable, if 
non-italian, drink for your white feast.  I'm never quite sure 
whether its Indian or Middle Eastern.

2) My Dafair keep exploding & I keep getting burnt, is this normal?  
They do it regardless of shape, to break the crusts that form when 
they are first dropped into the fat.  Any ideas for preventing this?

3) FWIW, I find stone-ground wholemeal flour bakes heaps lighter than 
the roller ground stuff.  Presumably because the bran flakes are 
smaller.

4) Is there a (period) semolina pudding (cold) which uses dates, 
spices and rosewater?  I seem to be devising one but thought it not 
unlikely that a recipe already existed.

5) No hay box documentation, huh?

6) If you're going to stuff a 6 y.o. with a pippin, it had better be 
a Pippin-the-Very-Short-Indeed.

cheers,
Cairistiona 
============================================================================

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".

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