SC - potatoes / FAQ

[Korrin S DaArdain]

- -----Original Message-----
From: Mordonna22 at aol.com <Mordonna22 at aol.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Tuesday, September 29, 1998 6:35 PM
Subject: Re: SC - Apecian Ham--Pernam


>In a message dated 9/29/98 5:48:43 AM US Mountain Standard Time,
>liontamr at ptd.net writes:
>
>>
>>  1)Ham means HAM, in other words cured and smoked pork leg meat, not
fresh
>>  pork meat. The romans brought the "ham en croute" idea to britain, where
it
>>  survives to this day, so I think I'm dead-on here in suggesting you get
>>  preserved ham, not "fresh" ham, for an Apecian recipe specifying ham.
>
>From The Random House Dictionary, copyright 1980, published by Ballentine
>Books ISBN: 0-345-32298-3
>"ham(1) (ham), n.  1. a cut of meat from a hog's heavy-muscled rear part
>between hip and hock, usually cured.  2. that part of a hog's hind leg.  3.
>the part of the leg back of the knee.  4. often hams, the back of the
thigh,
>or the thigh and the buttocks together."
>
>Mordonna DuBois
>Haven of Warriors
>Atenveldt
>Atenveldt
>(mka Phoenix, Az)


Yes, this is what I was taught going through the meat section in cooking
school. The ham is a cut of meat containing the hind leg of a pig.

Thorbjorn the Cook
Shittemwoode/Antir
{Northwest Washington}

Just because you wander,
doesn't mean you're lost.



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