SC - Butter - yet again
Stapleton, Jeanne
jstaplet at mail.law.du.edu
Tue Dec 22 15:34:50 PST 1998
I'd love to try it !! If all goes as planned with my father's surgery and
discharge home I am hoping to make 12th Night. I'll bring the jelly. I look
forward to seeing you soon.
Genevia
Um--I hope your father's surgery goes really well.
Pardon my irreverent remark, but I can't help myself;
re-read the message noting that this is a cooks' list;
preferably read it fast, and take especial note of
how the concepts of "surgery", "discharge" and "bring
the jelly" might mesh in that context.
Berengaria
the vaguely sickened :-)
On Mon, 21 Dec 1998 09:54:31 PST "Bonne of Traquair"
<oftraquair at hotmail.com> writes:
>I discovered that our local Wholefoods Grocery is now carrying a
>locally
>produced cultured butter from Maple Valley Farms in Hillsborough, NC.
>
>$3.47 per pound. My husband tasted it and made a happy happy face and
>
>started searching for stuff to put it on. "Aren't you going to bake
>bread today?" he whimpered. He'd never said much about american
>butter
>tasting bland, evidently it bothered him more than he let on.
>
>I thought the butter was intersting, but if it continues to sour as it
>
>waits in the fridge, I can see it reaching a point at which I wouldn't
>
>like it. But I'm sure he will, rotten cheese eater that he is, if he
>doesn't finish it all before that happens. I may buy him another
>pound
>of it for Christmas. (Genevia, I could bring some to an event we
>are
>both at if you are curious to try it. Or I'll give you directions to
>the Wellsprings so you can try to stop at one going or coming from an
>event. The stores in Raleigh and Chapel Hill are minutes off
>Interstate
>40, the one in Durham is not far from I-85/I-70.)
>
>Bonne, she with the happy husband.
>
>>Date: Sun, 20 Dec 1998 10:40:57 -0700
>>To: sca-cooks at Ansteorra.ORG
>>From: Roy Wessel <rwessel at xpert.net>
>>Subject: SC - Butter - yet again
>>Reply-To: sca-cooks at Ansteorra.ORG
>>
>>Some time back Lord Ras and Lady Helen wrote about cultured butter as
>
>being
>>closer to what was used in Period than modern sweet cream butter.
>The
>>distinction, if I recall correctly, was that the cultured butter is
>made
>>from cream that is allowed to ferment for a few hours before
>churning.
>>Also, it contains less water.
>>
>>Following their advice, I purchased some Organic Valley Unsalted
>Cultured
>>Sweet Cream (sic) Butter. It is indeed delicious, although rather
>>expensive. It is also hard to get because of the current shortage of
>
>cream.
>>Give it a try, though, if you can find it in your local health food
>store or
>>specialty shop.
>>
>>Robin Vinehall
>>
>>__________________________________________________________________
>> |
>>W. Roy Wessel | rwessel at xpert.net |
>>3545 Arthur Court, #3 | Voice: (303) 444-5004 |
>>Boulder, CO 80304-2031 | |
>>"Times change: it was once the custom to take a
>>bath weekly and to exercise religion daily."
>>--C.E."Ted" Andrews
>>__________________________________________________________________|
>>
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