SC - Le Menagier web site

[Mary Morman]

Hello again,

Boy, this is going to cover a lot of topics so either delete it now or sit back
for a novel.

As to the wonderful debate about the dreaded cuskynole recipe being public. I 
think this is a very good example of one of the tenets of the list. That being
for those of us who may not be all that expirienced to listen to the masters 
discuss the way they go about some of their decisions. I have kept copies of all
of the discussions for use later when I try this recipe myself.  Please keep it
open. Think about how wonderful it is to see two of the best fighters going
at it on the field. Hey, combat is in everything.

About the complaint of being exclusionary. That seems a valid point and I thank
the writer for thinking about the feelings of the other contributors. I can only
speak for myself when I say that I didn't feel ignored or left out. In fact I 
danced a jig of joy (got some STRANGE looks from my co-workers) when Mistress
Singfr..Seingr...Cindy Renfrow agreed with some of my interpertations.  Woo Hoo!
Recognition by a god! 

Adamantius, I understand your reasons about wanting to stick as close to the
recipe as possible. A couple of points to your couple of points. The chop into
several pieces statement: I don't see why, considering the vague nature of the
writing, the statement couldn't imply "separate into different sections" in 
reference to the one piece in many parts concept. 

As to the dough tearing while being moved about, boiled and such I keep seeing 
this as a pasta style dough similar to ravioli, pot stickers, and pirogi. Pretty
tough stuff and once allowed to set, pretty forgiving of rough treatment.

Using the pot lid was just an off the cuff idea for something to roll the edges
together. I actually had in mind a large, dull pizza cutter. Mistress Sing..Cindy's
finding of the edge of a saucer sounded perfect.

I also wouldn't mind cutting the portions up and then boiling and frying them, it
could be easier in many aspects. But, like you, I like the idea of the fun of
tearing off bites in a buffet concept. If you saw a whole sheet of ravioli in
such a setting you wouldn't say "That's not Ravioli!", you would probably think
the chef clever for such a unique presentation.


Just more thoughts and thanks to all for the input.

Yers,

Gunthar
============================================================================

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".

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