SC - Carcinogens-OOP-OT
LrdRas@aol.com
LrdRas at aol.com
Sun Jun 4 19:45:14 PDT 2000
At 05:33 PM 6/4/2000 -0500, you wrote:
>Can someone email the most recent digest, #2336, please?
Here 'tis.
sca-cooks Sunday, June 4 2000 Volume 01 : Number 2336
In this issue:
Re: SC -Mus, Brei and confusion
Re: SC - Rumpolt
Re: SC - Recipe Challenge again??? "Alosed Beef"
Re: SC - Cats! Cats! Cats!
Re: SC -Mus, Brei and confusion
Re: SC - Mus, Brei, confusion and translation
Re: SC - Re: Aoife's Complaint
Re: SC - lavendar-OT-OOP
Re: SC - Re: Aoife's Complaint
Re: SC - Re: Aoife's Complaint
Re: SC - Re: Aoife's Complaint
Re: SC - lavendar-OT-OOP
Re: SC - lavendar-OT-OOP
Re: SC - Cats! Cats! Cats!
SC - Suggestons Please
SC - Ways to die OT (Was lavendar-OT-OOP)
Re: SC - Cats! Cats! Cats!
SC - Re: descriptive chili
RE: SC - lavendar
SC - Re: sca-cooks V1 #2321- Viandier of Taillevent
Re: SC - lavendar-OT-OOP
Re: SC - Cats! Cats! Cats!
Re: SC - Cats! Cats! Cats!
Re: SC - Mus, Brei, confusion and translation
Re: SC -Mus, Brei and confusion
Re: SC - Coleman oven
Re: SC - Ways to die OT (Was lavendar-OT-OOP)
SC - Heritage Pear?
- ----------------------------------------------------------------------
Date: Sun, 04 Jun 2000 02:37:30 EDT
From: allilyn at juno.com
Subject: Re: SC -Mus, Brei and confusion
Doesn't a mousse have to have beaten egg whites in it? Does it just
denote a consistency?
I had a recipe--modern--for a terrine that used puff pastry to set the
mushed meat and the hidden goodies in, and I didn't realize that
'terrine' meant the container. Neither, apparently, did that recipe
writer. The hidden goodies, IIRC, were hard-boiled egg, cooked carrots,
maybe pickles--when sliced, you got bits of things in the slices.
Both mus and brei are pounded in the mortar--they are both construction
methods, but I do think there is a difference in the cook's mind as to
how much liquid is in it.
Probably not going to have a truly accurate definition until one of you
gets busy and invents the time machine. Perhaps I'll just liken brei to
mortrews, and see if that works.
Regards,
Allison, allilyn at juno.com
Elvis Virus -- Makes your computer get fat and lazy, then self
destructs, only to resurface at shopping malls and service stations
across America.
On Fri, 02 Jun 2000 22:00:33 -0400 Philip & Susan Troy <troy at asan.com>
writes:
>allilyn at juno.com wrote:
>>
>> Gwen says: I think I would liken Mus more to pudding than to Pate.
>As
>> Pate in my mind conjures something pressed, or very firm, that
>could be
>> cut or sliced and a Mus is softer than that>>
>>
>> Ok, getting closer. So, what would the word for pate' be?
>
>The trouble is that within this discussion there are at least two
>definitions of pate, and the funny thing is that the spreadable
>definition is in fact a mousse, while the slicable version is,
>technically, a terrine unless it's encased in pastry. A terrine being
>the earthenware mold the stuff is cooked in. I'd agree that "mus"
>conjures up both a puddingy consistency and ingredient base. I see
>this
>as a cognate of the word "mush", and I would tend to think of this as
>a
>starchy food. "Brei" I would liken to the word "puree", since I
>suspect
>it is brayed in a mortar, and doesn't really connote any particular
>ingredient.
>
>Adamantius
>--
>Phil & Susan Troy
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- ------------------------------
Date: Sun, 04 Jun 2000 02:37:30 EDT
From: allilyn at juno.com
Subject: Re: SC - Rumpolt
Yeah, but he's STILL catching up with his e-mail!
Regards,
Allison, allilyn at juno.com
Gallup Virus -- 60 percent of the PCs infected will lose 30
percent of their data 14 percent of the time (plus or minus a 3.5%
margin of error).
On Sat, 03 Jun 2000 07:18:10 -0400 Philip & Susan Troy <troy at asan.com>
writes:
>Huette von Ahrens wrote:
>>
>> --- Gwen Cat wrote:
>> << (I'm still progressing with Rumpolt, but have not
>> heard much from him in ages...) >>
>>
>> I should hope not, hasn't he been dead for centuries?
>> :-)
>>
>> Huette
>
>And Djoo godda problum wid dat?
>
>Adamantius, who never even got to first base with Rumpolt...
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- ------------------------------
Date: Sun, 04 Jun 2000 02:37:30 EDT
From: allilyn at juno.com
Subject: Re: SC - Recipe Challenge again??? "Alosed Beef"
I only measure amounts if I'm doing a dish for a feast, and need to tell
someone else how to cook it. At home, I just do it.
OK, we've got beginner cooks, here, too, so let's see. An average rump
roast, as sold in many grocery stores of the buy one get one free sales,
would cut into 10-12 slices. For rump roast, I'd also use Adolph's
Unseasoned tenderizer, following jar directions--wet, sprinkle, pierce,
wait.
Use the fat trimmings from the roasts--won't be many, so get some fat out
of your zip-lock baggie in the freezer, from trimming fattier roasts, and
mince a generous 1/2 cup. 1 bunch of cilantro, washed, dried, stemmed,
and minced. Oregano--depends on whether you have fresh or dried and how
old it is. 1 tablespoon, dried, ought to do it. The pepper or salt or
ground grains of paradise must be to your taste. When I use the
tenderizer, I often leave out the salt.
How does this sound? (Never timed the beef rolls on the grill or in the
broiler--"until it's done").
I got to liking beef rolls that our cook made in Germany, that had long
green beans, and sometimes strips of carrot as the filling. I think she
browned the roladen, then perhaps oven-sauteed them. I think I remember
a bit of au jus over them. Keep hoping I'll run into a similar recipe in
period, but so far have only found the herb stuffings.
Regards,
Allison, allilyn at juno.com
PBS Virus -- Your programs stop every few minutes to ask for money.
On Fri, 2 Jun 2000 19:39:43 EDT LrdRas at aol.com writes:
>In a message dated 6/2/00 6:43:06 PM Eastern Daylight Time,
>allilyn at juno.com
>writes:
>
><< Mince some lamb or
> beef fat, (or use some olive oil if you're a wimp about health
>issues)
> minced onions, parsley (I prefer cilantro) and oregano, mixed with
>the
> finely minced fat, pepper (with my allergy, I sometimes use a hint of
> grains of paradise, instead), salt; roll and skewer, thread the rolls
>on
> ka-bob skewers, roast over charcoals, turning as needed. >>
>
>Amounts, please?
>
>Ras
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>to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe
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- ------------------------------
Date: Sun, 4 Jun 2000 03:23:43 EDT
From: CorwynWdwd at aol.com
Subject: Re: SC - Cats! Cats! Cats!
In a message dated 6/3/2000 7:57:21 PM Eastern Daylight Time,
Seton1355 at aol.com writes:
> Has anybody on this list actually made cat?
> Phillipa
No, but I suspect I've eaten it unknowing (at the time) in at least two of
the local Chinese eateries. One of which was closed down for the discoveries
made in it's walk in refrigerator a few weeks after my last visit.
It doesn't agree with me. I have a wav file called cat_food that pretty much
explains why. One of the verses of the song (sung to "Cat's in the Cradle")
says that cats are fighting in the singer's stomach. That's pretty much how
it felt.
Corwyn
- ------------------------------
Date: Sun, 4 Jun 2000 04:47:04 EDT
From: CBlackwill at aol.com
Subject: Re: SC -Mus, Brei and confusion
In a message dated 6/3/00 11:42:24 PM Pacific Daylight Time, allilyn at juno.com
writes:
> Doesn't a mousse have to have beaten egg whites in it? Does it just
> denote a consistency?
>
> I had a recipe--modern--for a terrine that used puff pastry to set the
> mushed meat and the hidden goodies in, and I didn't realize that
> 'terrine' meant the container.
First of all, yes...a mousse must, in the literal sense, contain egg whites
(and often the addition of cream, though this is often referred to as a
'mouselline').
Second, the term 'terrine' originated from a pate baked in a 'terrine', or
the original earthenware dish. In modern cuisine, however, the term terrine
is usually quite liberally assigned to any oblong or rectangular pate, daube
or 'head cheese'. I have seen and made 'terrines' in everything from a long
triangular mold to a stainless steel mixing bowl. Sometimes, these are
encased in a crust (pate brisee) or filled with aspic. Being something of a
purist when it comes to cooking, however (modern, that is) I have some
problems calling things by 'common nomenclature', if they do not fit the
classical description.
Balthazar of Blackmoor
(who has to be back at work in about three hours, so sorry if this and
following posts sound rather short...)
Mr. Wizard, what happens when you combine pasta and antipasta?
- ------------------------------
Date: Sun, 4 Jun 2000 04:50:12 EDT
From: CBlackwill at aol.com
Subject: Re: SC - Mus, Brei, confusion and translation
In a message dated 6/3/00 11:06:38 PM Pacific Daylight Time,
TerryD at Health.State.OK.US writes:
>
> Casually looking into a rather limited German dictionary I have handy, I
> find Brei to be defined as pap or porridge and Mus to be defined as mash,
> pap, jelly or marmalade.
Pap smear pudding, anyone? Hold the jelly, please...
Balthazar of Blackmoor
Mr. Wizard, what happens when you combine pasta and antipasta?
- ------------------------------
Date: Sun, 4 Jun 2000 04:53:20 EDT
From: CBlackwill at aol.com
Subject: Re: SC - Re: Aoife's Complaint
In a message dated 6/3/00 7:46:44 PM Pacific Daylight Time, LrdRas at aol.com
writes:
>
> I do have a problem with substituting ingredients in a period recipe and
> calling it period. ;-)
>
> Ras
Food Nazi! :)
Balthazar of Blackmoor
(who agrees 100% with everything, up to that point!)
Mr. Wizard, what happens when you combine pasta and antipasta?
- ------------------------------
Date: Sun, 4 Jun 2000 04:55:40 EDT
From: CBlackwill at aol.com
Subject: Re: SC - lavendar-OT-OOP
In a message dated 6/3/00 7:27:39 PM Pacific Daylight Time, LrdRas at aol.com
writes:
> The fungicides used
> commercially are all extremely carcinogenic.
>
So is bacon... what's the prob? You've got to die sometime...I'd rather die
from luxurious eating and drinking, than get creamed by a bus on my way home
from the office...
Balthazar of Blackmoor
Mr. Wizard, what happens when you combine pasta and antipasta?
- ------------------------------
Date: Sun, 4 Jun 2000 05:06:54 EDT
From: CBlackwill at aol.com
Subject: Re: SC - Re: Aoife's Complaint
In a message dated 6/3/00 3:20:34 PM Pacific Daylight Time, troy at asan.com
writes:
> Another consideration is that it places the burden of doing something
> about the problem squarely on the shoulders of the victim.
Victim? I hate to be snide, but PLEASE tell me how you are a victim! This
was literature, not action!! There are NO victims in literature!! NONE!
You can read, or you can not...there was no one forcing you at gunpoint to
read that post! Once you decided it was offensive, you could have skipped
it, digest or not. This has gone WAY beyond silly, folks. No one was harmed
with that post. It was innapropriate, and that is ALL! Victim? Puh-leeeze!
Sorry to get upset, but for the love of Mike, if people are this sensitive,
they have NO business accessing the internet, which is perhaps one of the
last great bastions of freedom of speech and expression left in the world.
Let us preserve it.
Balthazar of Blackmoor
Mr. Wizard, what happens when you combine pasta and antipasta?
- ------------------------------
Date: Sun, 4 Jun 2000 05:18:26 EDT
From: CBlackwill at aol.com
Subject: Re: SC - Re: Aoife's Complaint
In a message dated 6/3/00 2:36:03 PM Pacific Daylight Time, stefan at texas.net
writes:
> While I hate blocking the list to non-list members, I think this is
> probably the thing to do.
And how much will it cost to become a member? Will we have to pass a
'sensibilities test' in order to join? Do we get a few free rounds of
'imaginary golf' along with our 'members only' jacket?
I, for one, strongly oppose any such action, as I know (or at least 'think)
Ras does. If this were a members only list, I may never have
joined...oh..okay...maybe it's not such a bad thing after all.
Balthazar of Blackmoor
Mr. Wizard, what happens when you combine pasta and antipasta?
- ------------------------------
Date: Sun, 4 Jun 2000 05:20:20 EDT
From: CBlackwill at aol.com
Subject: Re: SC - Re: Aoife's Complaint
In a message dated 6/3/00 2:20:57 PM Pacific Daylight Time, stefan at texas.net
writes:
> But the 'Peerage Cookbook' message was obviously a joke. Enough so that it
> is now in the Florilegium as:
The post in question was obviously a joke!!!! Come on, people! Get with the
program...Who on this list can tell me that the original poster of that
message actually believed the stuff he was writing??? It was SATIRE!
COMEDY! Chill...
Bal
Mr. Wizard, what happens when you combine pasta and antipasta?
- ------------------------------
Date: Sun, 4 Jun 2000 19:21:28 +1000
From: "Lee-Gwen Booth" <piglet006 at globalfreeway.com.au>
Subject: Re: SC - lavendar-OT-OOP
- - ----- Original Message -----
From: Balthazar of Blackmoor
> So is bacon... what's the prob? You've got to die sometime...I'd rather
die
> from luxurious eating and drinking, than get creamed by a bus on my way
home
> from the office...
The difference is that the bacon tastes good!
Ways to die (in order of preference):
too much bacon
overconsumption of fungicides
hit by bus
(there has been some debate about the last two in this house)
Gwynydd
- ------------------------------
Date: Sun, 4 Jun 2000 05:31:00 EDT
From: CBlackwill at aol.com
Subject: Re: SC - lavendar-OT-OOP
In a message dated 6/4/00 2:27:33 AM Pacific Daylight Time,
piglet006 at globalfreeway.com.au writes:
> > So is bacon... what's the prob? You've got to die sometime...I'd rather
> die
> > from luxurious eating and drinking, than get creamed by a bus on my way
> home
> > from the office...
>
> The difference is that the bacon tastes good!
Oh...does it ever! Double Smoked 14/16 bacon from SYSCO... Pure Heaven.
Smoked meats have such a depth of flavor, I can't imagine anyone who does not
eat them actually enjoying their life...
Bal
Mr. Wizard, what happens when you combine pasta and antipasta?
- ------------------------------
Date: Sun, 4 Jun 2000 08:27:59 EDT
From: Seton1355 at aol.com
Subject: Re: SC - Cats! Cats! Cats!
Oh thanks! Good to know. I yelled at one of the cats, Delilah, and she is
now "punishing" me by not coming over to eat the treats I like to feed
her(and she likes to eat) ..... LOL
Phillipa
<<
Most pet stores carry a product that works very well called 'Get off my
garden!'. Just sprinkle it around the edge replenish when needed, it last
several weeks at a time. >>
- ------------------------------
Date: Sun, 04 Jun 2000 06:07:05 PDT
From: "bill mayfield" <wpmay at hotmail.com>
Subject: SC - Suggestons Please
Greetings All,
I seek suggestons for a simple,tasty,
3-4 remove meal for my Knight and my Laurel.am lining
up help to make this as period as possible as i would
care to leave a favorable impression on both for both
the food and the "service".
In Learning,
Aethelwulf
________________________________________________________________________
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- ------------------------------
Date: Sun, 4 Jun 2000 09:26:04 EDT
From: CorwynWdwd at aol.com
Subject: SC - Ways to die OT (Was lavendar-OT-OOP)
Too much bacon?? Is there such a thing? and what about clotted cream? Butter?
Thick rare steak?? The list is endless!!
Personally, number one on my list is to be shot by a jealous husband at the
age of 120... but my Lady Wife has other ideas.
Corwyn
In a message dated 6/4/2000 5:27:33 AM Eastern Daylight Time,
piglet006 at globalfreeway.com.au writes:
> Ways to die (in order of preference):
> too much bacon
> overconsumption of fungicides
> hit by bus
> (there has been some debate about the last two in this house)
- ------------------------------
Date: Sun, 4 Jun 2000 09:25:01 -0500
From: phlip at morganco.net
Subject: Re: SC - Cats! Cats! Cats!
Oh, dear cousin, don't leave yourself open like that ;-)
Among the politer replies I could think if, is, "No, I haven't, but my
two mama cats just provided me with nine kittens. I suppose they count
as being on this List, considering how much time they spend on the
keyboard;-)"
Phlip
> Has anybody on this list actually made cat?
> Phillipa
> <<
> And I am selective about what goes in the Florilegium. At one time,
I
> didn't put the cat recipes in there because I like cats. However, I
> have put some of the more recent cat recipes in there.
> >>
>
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>
> 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".
>
>
============================================================================
>
- ------------------------------
Date: Sun, 04 Jun 2000 10:25:34 -0400
From: Ian Gourdon <agincort at raex.com>
Subject: SC - Re: descriptive chili
> ringofkings at mindspring.com writes:
>
> > we use three standards
> > for judging, "Reposive, Corrosive and Explosive".
> > Anyone else got some good descripitive Chili
> > catagories they use?
>
> My chili actually only comes in one variety, and that's "Ringburner".
> However, for friends and family, I also offer "Critical Mass" and "Seam
> Ripper" varieties.
>
> Balthazar of Blackmoor
We mostly have your normal spicy impulse drive chili, then
there's the occasional warp 3, that's for the coniseu-, hard
cases. Nobody I know has ever wanted to go past warp 3...
There was that time we made a pot of chili at the pals
relatives house, (and they just loved chili) with -one- of
those ornimental peppers that look like large cherry
tomatoes... which we tested by taking a very very wee
nibble, and had burned lips for quite some time. Two of us
loved it, but his family nearly choked, and froze small
containers of the left-overs to use as future chili spicing.
- - --
Ian Gourdon of Glen Awe, OP
Known as a forester of the Greenwood, Midrealm
http://web.raex.com/~agincort
- ------------------------------
Date: Sun, 4 Jun 2000 08:45:46 -0600
From: "UnruhBays, Melanie A" <UnruhBays.Melanie.A at broadband.att.com>
Subject: RE: SC - lavendar
As a florist for many years, I can confirm that you *do not* want to eat
anything from a commercial florist. It is true that commercial flowers grown
in SA generally contain more pesticides than ones from the US or Holland -
but the US flowers are bad enough. Even the preservatives in the water
contain things (antibacterials, minerals, metals) that you don't want to be
eating. I know that the recommendations from the professional groups as long
as 15 years ago recommended that florists not eat or smoke while arranging
flowers. I don't recall that stopping anyone. :-/
There's also a high bacterial content, that because the flowers aren't
consumable, no one worries too much about. We used a lot of Clorox, but I
also remember getting badly infected cuts on my hands, in spite of good
hand-washing procedures.
On the other hand, I know that several years ago a liquor made from
commercially-grown roses was analyzed and found to be safe, by someone who
seemed to be reputable - a chemist or somesuch. Still, I'm not particularly
convinced - I know too much.
Also (another reason *not* to buy SA roses), the rose trade is largely
responsible for the import of cocaine into the US. Customs probes the boxes
with spikes that pierce the box, "feeling" for packages of drugs. Should
they pierce a bag, and the coke contaminates the roses, I can assure you
that I wouldn't want to consume it!
Oh, FYI, I can also confirm Magdalena's comments on the working conditions
of SA flower workers. However, IMHO the US workers aren't particularly
better protected, especially in the small local growing operations.
Anyway, better safe than sorry. If you're going to eat it, grow your own.
I've been having very good luck controlling aphids and whitefly on my roses
and herbs with bi-weekly applications of lady bugs. Stubborn clumps of
aphids get a shot of pyrethrums. I won't have enough roses this year for
cooking with, but I hope to next year, and I want them to be safe to eat. I
think those Angel Face rose petals would be so pretty sprinkled on a
salat....
Maredudd
> -----Original Message-----
> From: Tara Sersen [mailto:tsersen at nni.com]
> Sent: Saturday, June 03, 2000 1:21 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - lavendar
>
>
> > In general any flower that you pick up from a florist is a
> REALLY bad idea
> > to use in cooking. There are little to no regulations on
> pesticide use in
> > greenhouses if the food was not intended for consumption.
> This goes along
> > with the theory that you don't want florist roses for
> making rosewater
> > unless you know that they are organic, or that the grower
> uses biological
> > control agents and not chemical control agents.
>
<snip>
- ------------------------------
Date: Sun, 4 Jun 2000 10:55:36 EDT
From: Devra at aol.com
Subject: SC - Re: sca-cooks V1 #2321- Viandier of Taillevent
To the best of my knowledge, this title is out-of-print. I did sell it at
one time but, alas, cannot get any more copies.
Scully recently did a book called VIVENDIER, which isn't Taillevent, but a ms
from a German library. That one was printed by Prospect Books, and is still
available.
Devra the Baker
Devra Langsam
www.poisonpenpress.com
devra at aol.com
- ------------------------------
Date: Sun, 04 Jun 2000 09:06:39 -0600
From: Sue Clemenger <mooncat at in-tch.com>
Subject: Re: SC - lavendar-OT-OOP
The problem, cher Balthazar, may not lie in the death, but in the
process your body takes to get to that state. I've had to learn the
hard way about eating some stuff like bacon and butter and cream (try 30
grand in uninsured medical bills and 10 days in the hospital). And
there are a _lot_ of folks out in the world who get really, really ill
from exposure to various chemicals. Some of them cause nerve damage,
others can burn you, or hurt your lungs, or cause cancer, when used
inappropriately. You can be really, really sick for a long time with
some of this stuff.
Wouldn't you much rather stay around and enjoy life in moderation and
health, rather than succumbing to one of the many, many painful
"lifestyle" diseases (lung cancer, heart disease, obesity, etc) that
Americans are so prone to?
- - --Maire
CBlackwill at aol.com wrote:
><snippage>
>
> So is bacon... what's the prob? You've got to die sometime...I'd rather die
> from luxurious eating and drinking, than get creamed by a bus on my way home
> from the office...
>
>
- ------------------------------
Date: Sun, 4 Jun 2000 11:10:29 EDT
From: Seton1355 at aol.com
Subject: Re: SC - Cats! Cats! Cats!
Hi Cuz,
Leave myself open?? Huh?? You obviously have a better imagination than I do.
How did I leave myself open?
Phillipa the curious
<< Oh, dear cousin, don't leave yourself open like that ;-)
Among the politer replies I could think if, is, "No, I haven't, but my
two mama cats just provided me with nine kittens. I suppose they count
as being on this List, considering how much time they spend on the
keyboard;-)"
Phlip >>
- ------------------------------
Date: Sun, 04 Jun 2000 11:20:11 -0400
From: margali <margali at 99main.com>
Subject: Re: SC - Cats! Cats! Cats!
Not that I know of, though I have eaten both dog and monkey. I liked the dog,
the monkey was gamy and tough, like the really badly made roast pork in
chinese
resteraunts-where it is dry and ferging on shoe leather. Maybe in a stew
rather
than roasted would have been a better choice.
margali
korean friends and one of my grandparents missionary friends are to be
credited
for these little diversions from my normal diet...
> Has anybody on this list actually made cat?
> Phillipa
- ------------------------------
Date: Sun, 4 Jun 2000 08:22:37 -0700 (PDT)
From: Pat <mordonna22 at yahoo.com>
Subject: Re: SC - Mus, Brei, confusion and translation
My daughter, the ex-missionary, who had a long term
relationship with a German cook, says the difference
is similar to the difference between a salt cured ham
and a sugar cured ham or between mince meat and souse.
A brei is salty, a mus is not, but there are other
seasoning differences in addition.
As for holding the jelly on the pap smear, while I
agree the jelly is disgusting, the alternative is
quite uncomfortable.
Mordonna
- - --- CBlackwill at aol.com wrote:
> In a message dated 6/3/00 11:06:38 PM Pacific
> Daylight Time,
> TerryD at Health.State.OK.US writes:
>
> >
> > Casually looking into a rather limited German
> dictionary I have handy, I
> > find Brei to be defined as pap or porridge and
> Mus to be defined as mash,
> > pap, jelly or marmalade.
>
> Pap smear pudding, anyone? Hold the jelly, please...
>
> Balthazar of Blackmoor
>
> Mr. Wizard, what happens when you combine pasta and
> antipasta?
>
============================================================================
>
> 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".
>
>
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- ------------------------------
Date: Sun, 04 Jun 2000 11:29:54 -0400
From: margali <margali at 99main.com>
Subject: Re: SC -Mus, Brei and confusion
But you can make a very nice pate by lining a pate tin or terrine with the
pastry, fill, cover and bake. Then you can funnel in warm aspic through the
vent
holes to set in any gaps left by the ingredient shrinkage so that when tou pop
it out of the mold after chilling it to set you get these wonderfully
decorative
slices with no airspacs that stay together as you plate and garnish it.
IIRC mousse often has cream and a panade of cream soaked crumbs beaten into
the
forcemeat to smooth and lighten the texture. I have seen mousse recipes with
egg, but to my senses they do that to emulate the smoothness of the cream and
panade-I had at one time essentially the same trout mousse recipe, one from my
larousse with the cream and panade and the other from {?} Joy of Cooking- some
modern cookbook that made it with half and half and egg whites. Lower in
fat and
calories for sure, but lacking in the inherent richness associated with
full fat
products.
margali
allilyn at juno.com wrote:
> Doesn't a mousse have to have beaten egg whites in it? Does it just
> denote a consistency?
>
> I had a recipe--modern--for a terrine that used puff pastry to set the
> mushed meat and the hidden goodies in, and I didn't realize that
> 'terrine' meant the container. Neither, apparently, did that recipe
> writer. The hidden goodies, IIRC, were hard-boiled egg, cooked carrots,
> maybe pickles--when sliced, you got bits of things in the slices.
>
> Regards,
> Allison, allilyn at juno.com
>
>
- ------------------------------
Date: Sun, 04 Jun 2000 10:48:21 PDT
From: "pat fee" <lcatherinemc at hotmail.com>
Subject: Re: SC - Coleman oven
My coleman oven works fine and the gage is very accurate. But only if it
is over two (2) burners.
We just reciently used it in our display "camp" at the Crossroads Ren
Faire, surrounded on three sides, and top by bricks. We baked every thing
from several kinds of breads to oat cakes to several ale cakes. Every thing
turned out fine and it made the best biskets. Yummm.
Lady Katherine McGuire
>From: "Alderton, Philippa" <phlip at morganco.net>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: Re: SC - Coleman oven
>Date: Wed, 31 May 2000 10:42:44 -0400
>
>While I don't have a Coleman oven as you've described, I have one of those
>Coleman cooker/steamer/smoker/whatevers, which has a thermometer on the
>outside, basicly telling you it's Cool, Cooking temp, and Hot. I put an
>oven
>thermometer in it, to see what temperatures were where, and now I know that
>if the needle is Here, the temperature is about 350- if it's There, about
>450, and the other places, it's either cool or hotter than the hinges of
>Hell.
>
>Now that I know, I can do anything in it- ask Jasmine ;-) It functions as
>an
>oven, or a burner, or anything else I need, but it wouldn't, if I hadn't
>taken the time to calibrate it.
>
>My suggestion is to get up off the 3 or 4 dollars for an oven thermometer,
>and calibrate your oven. It will save you worry in the long run- they're
>great for checking the one in your kitchen, too.
>
>
>Phlip
>
>Nolo disputare, volo somniare et contendere, et iterum somniare.
>
>phlip at morganco.net
>
>Philippa Farrour
>Caer Frig
>Southeastern Ohio
>
>"All things are poisons. It is simply the dose that distinguishes between
>a
>poison and a remedy." -Paracelsus
>
>"Oats -- a grain which in England sustains the horses, and in
>Scotland, the men." -- Johnson
>
>"It was pleasant to me to find that 'oats,' the 'food of horses,' were
>so much used as the food of the people in Johnson's own town." --
>Boswell
>
>"And where will you find such horses, and such men?" -- Anonymous
>
>
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- ------------------------------
Date: Sun, 4 Jun 2000 13:41:46 -0400
From: "Siegfried Heydrich" <baronsig at peganet.com>
Subject: Re: SC - Ways to die OT (Was lavendar-OT-OOP)
Well, either by a jealous husband or by your jealous Lady Wife . . .
>
> Personally, number one on my list is to be shot by a jealous husband at
the
> age of 120... but my Lady Wife has other ideas.
>
> Corwyn
- ------------------------------
Date: Sun, 4 Jun 2000 14:05:16 -0400
From: "Jim Revells" <sudnserv5 at netway.com>
Subject: SC - Heritage Pear?
I got a pear at the supper market last night & I was wondering if it was a
Heritage plant. The pear was described as a Golden ?? from NZ. The peal
was a very rough texture with it being very easy to peal & tear. The
fruit was VERY moist, sweet & tender, it tasted like the best canned pear
and was almost as jucy.
The reason I think it might of been a heritage plant was that I remember
seeing several period paintings where they showed a fruit that had this
same color & shape. A dark gold/brownish color with hints of green with a
more ovaid shape than a clasic pear shape. I'll try to get the rest of the
name tonight-when I buy some more
Hej!
Olaf
- ------------------------------
End of sca-cooks V1 #2336
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