SC - Bye for now

[Robyn Probert]

At 03:12 PM 2/11/99 -0500, Phlip commented...
>The other option in roasting your chosen meats over a fire, which is easy
>enough to do if you're experienced with grilling outside- just choose your
>firewood carefully- oak, apple, and hickory are all tasty, but stay away
>from things like pine unless you want your food to taste like turpentine
+ADs--)


Oh I dunno...coming from up here, where 80% of the trees seem to be of the
coniferous type, I don't really notice this phenomenon. Not too sure tho'
if it is because it doesn't happen or I'm just used to it. <grin>

Last year at an event that I cooked for 40 for 5 days, I did alot of really
simple stuff (yah, I like to have fun too) and did a bunch of chicken
breasts (bought in random pieces at a food wholesaler), done on a grill
(yes we managed to do all 108 at one time), and served them with a
strawberrie/currant sauce. I also cooked up some rice with raisins and
saffron, and some veggies and desert that I can't recall at the moment.
Pretty simple but made for a really yummy dinner on the Saturday night.

Micaylah


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

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".

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