SC - COKAGRYS OR COCKENTRICE

[Elaine Koogler]

My apologies, mi'Lady <blush!>... when online it's often difficult to tell.

- ----- Original Message -----
From: Olwen the Odd <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, October 06, 2000 2:12 PM
Subject: Re: SC - MEXICAN CHOCOLATE BREAD


> The offer stands, but for next time, that would be mi'lady.
>
> Lady Olwen the Odd
> Clan of Odds
> House Blackstar
> Barony of Bright Hills
> Kingdom of Atlantia!
>
>
> >From: "Catherine Deville" <catdeville at mindspring.com>
> >Reply-To: sca-cooks at ansteorra.org
> >To: <sca-cooks at ansteorra.org>
> >Subject: Re: SC - MEXICAN CHOCOLATE BREAD
> >Date: Thu, 5 Oct 2000 22:26:37 -0400
> >
> > > Lady Celia,
> > > If you cann't get mexican chocolate tablets down there, please get me
> >your
> > > address and I will send to you.  Substitution ~ I cann't comprehend
> >would
> >be
> > > nearly as good as the real thing.
> > > Olwen
> >
> >Thank you for the kind offer mi'Lord... when I get a chance to try and
shop
> >for these, if I can't find them, I'll give you a shout and a holler <g>.
> >
> >Thanks so much to all those who answered my questions about the salt
> >content and substitution ideas.  They were generally helpful.  I knew
that
> >the salt and sugar were related in controlling the yeast growth and the
> >quality of the bread, and thus important (from my own bread machine
books)
> >but I hadn't gotten down exactly how yet.  I'm ordering two books on
> >cooking chemistry which I am sure will help in the future (once I get
time
> >to read them) to help me understand many of the things that I have a
simple
> >grasp of but would like to fill in the details on.   All of your
> >information was terribly helpful in that area and much appreciated.
> >
> >I remain, in service to Meridies,
> >Lady Celia des L'archier
> >
> >
>
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> >
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> >
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