SC - Pig Maws
Wade Hutchison
whutchis at bucknell.edu
Wed Mar 3 06:41:17 PST 1999
Well - I tried it, and although it was kinda tough, it was tasty.
No matter how long I cooked the thing, I couldn't get a crispy
texture on the outside without some part of the thing scorching
black. We settled for a nice brown (hedgehog) color - but the
stomach was still too tough for most of the crowd.
I was a bit hesitant to serve these things, since I didn't quite
know how the local group would react. (this was about 4 or 5 years
ago when we were just getting into the swing of serving feasts
with all period recipes) I was pleasantly surprised in that not
a single yrouchon came back to the kitchen with any filling left -
but there were only one or two with pieces cut off the stomach.
-----wade/Gille
At 06:57 PM 3/2/99 -0500, you wrote:
>In a message dated 3/2/99 12:10:34 PM US Mountain Standard Time,
>whutchis at bucknell.edu writes:
>
>> The second point, which
>> I didn't even have to tell the feasters, was that you don't eat the
>> stomach - only the filling.
>
>WHAT!!!!!
>Sacrilege!
>That would be like having a cheese ball coated with caviar and throwing away
>the caviar!
>
>Mordonna
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