SC - Gravlax and the thingy recipe (a bit OT)

[Shari Burnham]

Just because you wander,
doesn't mean you're lost.
- -----Original Message-----
From: Brenna <sunnie at exis.net>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Monday, September 14, 1998 4:29 AM
Subject: Re: SC - Thoughts on Food



>> Brenna wrote:

>Now it's time to slice the onion-this is the trickiest step.  First, slice
3/4 inch to 1
>inch off the top and bottom of the onion.  Remove the papery skin.  Use a
thin knife to
>cut 1 inch diameter core out of the center of the onion.  Now use a very
sharp knife to
>slice the onion several times down the middle to create petals of completed
onion.  First
>slice through the center of the onion 3/4 of the way down, turn the onion
90 degrees and
>slice it again in an x across the first slice.  Keep slicing in sections
very carefully
>until you've cut the onion 16 times.  Do not cut down to the bottom!  The
last 8 slices
>will be a little hairy, just use a steady hand and son't worry if it
doesn't look like a
>perfect flower.  It will still tasste great.
>
>Spread the petals of the onion apart.  The sections tend to stick together,
so seperate
>them as much as you can to coat more evenly.
>
>Dip the onion in the milk mixture, and then coat it with the dry
ingredients. Again,
>seperate the peels and sprinkle with more of the dry mixture between them.
Once you're
>sure the onion is well-coated, dip it back into the wet mixture and into
the dry again.
>Double dipping makes sure you have a good caoating as you lose some in the
cooking.  Let
>the onion rest in the frige while you prepare the oil (at least 15 min).


Wanna know a neat trick. Push 2 skewers into the base of the onion at 90
degree angles(so they form a cross). This way you can't cut past the skewers
accidentally. You can even keep them in during the dipping process so you
have something to hang on to.

Thorbjorn the Cook



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