SC - Recipe: Bizcochos

[Laura C. Minnick]

In a message dated 11/12/99 9:46:21 PM Eastern Standard Time, 
ChannonM at aol.com writes:

<< Would just boiling a whole lotta veggies be 
 reasonable? Seems to me I would need to do some sauteing first to build up 
 some flavor. What are others ideas?
  >>

A vegetable broth could be accomplished in much the same way as the meat 
broth except throwing in peelings, as well as reinforcing it with perhaps a 
pound of carrots a couple of onions and maybe a stalk or 2 of celery. 
Personally, I am reticent to take such an approach because a varied menu with 
a good selection usually covers just about anything. 

For those who must take such an approach I would recommend leaving any strong 
flavored herbs such as seasonings or cabbage and garlic out of the initial 
broth. My particular take on the grain broth problem is to simply use water 
as the liquid. The remaining dishes in the feast will more than compensate 
for any perceived blandness and the grain would become a palate cleanser and 
flavor moderator. More importantly, I know of no one allergic to water that 
has lived to tell the tale. ;-)

Ras
============================================================================

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".

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