SC - trencher history guesses

[LYN M PARKINSON]

Hello!

Allison, you asked about my use of sugar in the payn ragoun.  I 
didn't use honey, because I wanted to get one aspect of the recipe 
right at a time, and was reasonably confident of the results with 
that.  I didn't add the extra water to replace that from the honey, 
because my bizarre logic said that I'd have to boil that away too in 
order to arrive at the same stage.  

By the way, everyone talks about divinity and taffy.  What are they?  
Can you describe them in tactile terms?  Is taffy the same as 
Australian toffee, ie.  hard and glassy when you get it right, and 
softish and sticky when I make it?

Another lexical problem I hit which might amuse is that of brawn.  
Having come across Plat's recipe for fried brawn, I thought, great.  
I make brawn all the time.  On trying it, there was no way it would 
work - all soupy and nasty.  As an Australian of English (and other 
British) descent, I think of brawn as lots of little bits of meat 
held together by their own jelly - what I understand Americans call 
head cheese (is that right?).  No wonder it didn't work.  I have just 
discovered that what Plat thought of as brawn is actually a solid 
lump of meat, and can now proceed as originally intended with the 
recipe.

Cairistiona
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================