SC - was meat in a can, now siggys hair

[Elaine Koogler]

    Well, we've got moray eels down here, and you usually find them by
sticking your hand into any hole or crevice in the rocks underwater. Be
aware, though, that you will definitely want somebody standing by to catch
the shark (aka the 3rd course) that will be attracted by the exceptionally
messy moray harvesting process. If you're lucky, it won't have swallowed any
body parts, and they can be re-attached.
    Actually, moray is pretty good, and they're nowhere near as fearsome as
some people (who are missing fingers and such) make them out to be. And
shark (otherwise known as Surfer's Revenge) is a popular entree in most
restaurants down here (SW Fla). We also have spotted eel, which is kind of
scrawny (they're only a foot or so long, hardly worth the effort), but is
tasty, if a bit bland. Unfortunately, the seaweed huggers have prevented any
commercial harvesting of eels in the gulf . . .

    Sieggy

> Sweetin's, it occurs to me that the folks here on this list are SCA
> _cooks_. What would be their first assumption about my looking for eels?
> Not like we're all avid rare pescophiles....although I could imagine
> some of us browsing the rare and exotic aquarium shop with our Apicius,
> Platina, Forme of Cury, Two Fifteenth...
>
> Okay, all I talked about was I was looking for eels, in the context of
> being a 'serial cook.' One feast is hardly put to bed before I'm tossing
> ideas about for the next one....this time, it includes eels, coneys,
> venison, and lamb. We haven't experienced much of that hereabouts. Maybe
> lamb and venison.