SC - Recipes 5 & 6
Victoria Wilson
chaoscat at in-tch.com
Thu Oct 28 13:12:32 PDT 1999
Ewwwww!!! I cant even TOUCH raw meat. I hire my co feasocrat by their
willingness to handle the meat. Once its cooked, i have no problem with
it. I was present when two people were killed with shotguns, and let me
tell you, the smell and site were enough that I havent been able to
handle the smell or site of ANY raw meat since. So, its not just a
"silly" thing. Guess I will have to have my co-feasocrat get the blood
too....
::suddenly feeling very warm and light headed::
Kinga
Chip wrote:
>
> > Newbie here. ::Waves to everyone::
>
> Hi. I'm not far ahead of you.
>
> > Verjuice and Cardoon? And how does one go about asking for a half a
> > cup of blood at the supermarket? LOL This sounds like a Kodak
> > moment.......
>
> Verjuice, IIRC, is a sour grape juice. I've seen mention that it can
> substituted for by adding lemon juice to grape juice.
>
> Cardoon I know not. Possibly an alternate spelling of cardamom?
>
> As for the blood ... that's one of the advantages of killing your own
> feast. The mutton I recently served held a special interest for me.
> I met it on the hoof, in the field. I looked in its eyes and saw the
> life I was about to take, which (unless you grew up on a farm) tends
> to rattle you a bit. The sheep's owner and I killed, skinned and
> butchered it. Except for the mercifully quick dispatching by .22, it
> felt very period. It has a very satisfying "from scratch" appeal.
> IMHO _far_ too many people never consider the origins of meat past the
> styrofoam and plastic wrap. I'm ranting. I'll stop.
>
> Anyway, killing beats yourself is a great way to get blood
> (unavoidable, in fact). You could also visit your local
> slaughterhouse.
>
> > Iu'liana
>
> Two sheep next time,
> ____________________________________________________________
> Iyad ibn Bisharo, Shire of Easaraigh, Kingdom of Meridies
> Chip Allen, Cookeville, TN
> jallen at multipro.com
>
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