SC - Re: Illusion food
Cindy Renfrow
renfrow at skylands.net
Mon Oct 13 14:09:37 PDT 1997
- ----------
> From: Jessica Tiffin <melesine at ilink.nis.za>
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - Re: A couple questions . . .
> Date: Sunday, October 05, 1997 12:19 PM
> Recognition! I concocted something very like this for a feast about a
year
> ago, basing it on a chicken-barley dish (purportedly Saxon) I found on
the
> Net. The flavour was wonderful (mushroom, onion, fresh herbs, dash of
> vinegar) but the barley went very glutinous, and the dish was not well
> received. (Sigh). What am I doing wrong? Is that gluey consistency the
> result of overcooking, or the wrong kind of barley? If it's all cooked
> together in broth, you can't wash it to get rid of excess starch, which
is a
> reasonable rice-fixer.
>
> grateful for imput,
>
> Melesine
>
> I have no suggestion for why your dish was glutinous, The recipe I
have calls for soaking the barley overnight, I then drain, rinse and add
it to the hot broth to start the cooking process. The texture is creamy,
but the grains of barley are still distinct and intact. I use pearl barley
from the friendly neighborhood grocery. I'd be willing to share my
recipe with you. My company enjoyed the dish.
Sincerely
Caointiarn {who believes that cooking, like Love, is to be entered into
with abandon, or not at all}
> **********
> Jessica Tiffin
> melesine at ilink.nis.za * jessica at beattie.uct.ac.za
> ***********
> Earth too big,
> sky too far,
> ride six dragons around north star.
> Crazy dragons stinking drunk.
> Enjoy self.
>
>
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