SC - Re: sca-cooks V1 #258

[L Herr-Gelatt and J R Gelatt]

>I love properly prepared English
>food, but I've never run across any in England, and the general
>consensus is that it was almost extinct between about 1914 and 1985. Now
>the Irish countryside is another matter... .

Reminds me that I must pry the recipe for NellyCake from my Nanna when she
comes over next year. It's an extra-special Dundee. We like to refer to
Nanny Smif' as "The Matriarch and Keeper Of The Recipe."

If you haven't run across good English food, where have you been eating, fer
cryin' out loud? Railway Stations? Private homes, small neat tea-houses,
country pubs, that's the way to go, me lad. Ask 'em if they can make roast
potatoes properly. That should be a big clue. And look for a conspicuous
absence of French names on the menu. 

>> 
>> Besides outside of some people like the Frugal Gourmet, Lady Aiofe, Lord
>> Valario and a few others, I like my cooking best. :-)

Why thank you, but do I deserve to be in such company? Aw, shucks......
>
>Well, of all the people in the world, it won't me ME who tells you
>arrogance is a bad thing! (It would look a bit odd if I did...)

Ok: I see a "Stump Adamantius" contest brewing up here........
   Q: When does the earlist recipe for snails occur?
>>
><< I like the idea of the Tip of The Day, BTW. We could get all psychotic
> and Martha Stewarty on everybody, but I look lousy in a straightjacket.
> 
> Adamantius >>
>

Well, I think a Tip section would be a Good Thing (tm). Try floating a
tablespoon of butter on top of your next pot of stock-based soup. That's a
Russian innovation, BTW.

>Oh, come on now. It'd be fun, educational and, personally, I look OK in
>white.
>
>Seriously tho', could the references in Apicius to pre-cooked spelt when
>making dumplings be referring to puff pastry dough? Tried it in Vehlings
>BookII, Number 46, and incorporated the scallops , pepper and eggs into the
>dough. Dropped it by tblspns into hot fat (olive oil). It turned out
>great....what do you think?
>
>Lord Ras


I was under the impression that Spelt (have I "spelt" that correctly, she
asks innocently) was a mediteranean variety of whole grain wheat. So you're
making thick wheat porridge and then frying it into dumplings after mixing
in your scallops and spices. Drool.

You guys. You crack me up. When's Dinner? 



Aoife.


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