SC - Celtic Feast
Christine A Seelye-King
mermayde at juno.com
Tue Aug 25 12:27:56 PDT 1998
Sorry! I read through it and saved it. I recognized many of the
recipies, and the Samit in particular because I used it in my Tastes of
Britain Class. My thought at the time was, why did you use the food
processor? I got the impression from the article that it was supposed to
be lumpy, so I merely stirred it by hand. They certainly wouldn't have
used metal blades to mix it (I wouldn't think). Were you trying for a
texture closer to another recipie you had found? I really liked it when
I made it (using chervil as my herb, but I will try it again with other
herbs) and might like to try it smoother.
How's that for comments? Feel better?
Christianna (Lager and Blood!)
On Mon, 24 Aug 1998 15:43:27 -0500 Melissa Martines
<mmartines at brighthorizons.com> writes:
>I posted my Celtic Feast class/tasting notes and recipes that I did at
>Pennsic to the list several days ago and there has been a big void of
>emptiness in response.
>
>I had expected some constructive criticism at the very least -- I like
>to learn as much as possible from all the knowledgeable people on this
>list :) Any reactions out there? Or, particularly, suggestions for
>other good sources on Celtic foods?
>
>Thanks.
>
>THLady Morgan MacBride
>Shire of Glaedenfeld
>Meridies
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