SC - cheese questions

[Brian L. Rygg or Laura Barbee-Rygg]

>Next time you cook a steak, rub the outside with crushed cubebs, >pepper, 
>kosher
>salt and garlic. Broil. Enjoy. I've found that I'm putting more and >more 
>Medieval

I have some in an old pepper mill I cleaned out.  I can't eat commercial 
meat, but make a crust for fried chicken: flour, finely ground dried 
chestnuts, cubebs, and a bit of mace.  Or you can bake with it as 
well...*grins* braised on top of leeks and fennel and a bit of stock or 
blulsh wine is good as well


Cadoc







>spices into my modern cooking.
>
> > There were a LOT of very talented people there.
> > I saw your name, Sir Gunthar, on the auction sheet for the verjuice and
> > then couldn't find you anywhere.  Sorry you had to miss it.
>
>When I found out that a bottle of Chardonnay verjuice was up in the silent
>auction I wrote to Mistress Rose and asked if I could put in a long 
>distance
>bid. She agreed and I'm paying $20 for it. Maybe a bit much but it's for a
>good cause and I want to play with it. So it's worth it for me.
>
>I was planning on going to the event, having a discussion with His Highness
>about Gulf War stuff and then fighting at TRF.
>
> > in service,
> > gwyneth
>
>Yers,
>
>Gunthar
>
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