SC - jello shots
Helen
him at gte.net
Thu Oct 15 20:45:15 PDT 1998
> Lady Madelena's Grape and Garlic sauce for roast beef was delicious, but
> we decided next time we'd use white grape juice because the purple was
> just a BIT BRIGHT!
>
> Her spinach soup was ... was glow-in-the-dark green and we decided not to
> serve it because not too many people could get past the colour to taste
> it.
>
Oooh, colors! Match them with complementary colors and different textures
and tastes.
> The priest stranglers (don't ask, you don't want to know) were a complete
> bust.
>
Recipe from Gillian Riley's Painters and Food Renaissance Recipes?
Personally, I question the authenticity of the recipe. Practically, I think
it needs oil or butter to make it work properly.
> We decided when trying the vinegar sauce that vinegar obviously meant
> something COMPLETELY different in period because the result was
> completely inedible!
>
What type of vinegar did you use?
> Caitlin NicFhionghuin
>
Bear
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