SC - OT: sort of...

[Philip & Susan Troy]

Hej!  I will group all my responses together.

> I must say, it sounds like a tasty time you had there.  Glad to hear you
> din't drive into a ditch or set yourself aflame while you were so tired.
I
> must track down that small pie recipe and give it a try.  Thanks for
> sharing.
> Olwen

     Years of driving all over the country is all that saved me from that
fate.  I wasn't as tired getting there as the trip home where I nearly fell
asleep at the stop lights.
    It is redacted on page 123 of Vol I of the old version of  "Take a 1000
Eggs or More" It is sited as being Harleian MS. 279 - Dyuerse Bake Metis.
They did turn out well.

> I consider myself thanked.  Sounds like you did well, congratulations.
>
> Bear

    I thought it was your redaction.  By the way, are you Duke Bear of
Anstioria?  If so Tamooj says to say Hello & he is now back in East Kingdom.

> Greetings and VIVAT !!!  Olaf Of Trollhiemsfjord  from Phillipa Seton.
> I am in awe of the work you did.  Amazing!!
> Congratulations on a job well done!
> Phillipa

    I enjoyed the food, the complments of thoes I served & just did what
needed to be done.  I just don't plan on doing that much work alone agin!.

> Huzzah!  Olaf abu!  It sounds like it went wonderful well.  Power Tools
[like
> coffee urns and rice cookers] are your friends.  My best friend these days
is
> the warming closet I discovered in the Cal Tech dorm kitchen.    Not only
was
> the meal on time but it was Piping Hot as well.  <bliss!>

    Buying the blender & the Food processor was a real good idea!  I just
wish that dough hooks had been with the food processor like it showed on the
box!  I made the equivalant of 20 odd pie crust by hand.

> Dinna fash yerself over the dishes that went awry or never made it to the
> table.  No banquet ever has all the dishes make it to the table, no matter
what
> they tell you.  "No battle plan ever survives the first encounter with the
> enemy" is a saying that was probably invented by a chef.

    I do wish I knew why the one dish didn't thicken though.  It tasted good
but I don't like it when something doesn't work the way described.

> Best wishes in all your future endeavors,
> Selene

> Jim Revells wrote:
>
> > For
> > sugar I used a brown sugar from a local Indian Store labeled Kolmapur
Jagger
> > which is what I got when I asked for Gur.  Does any
> > one know what it translates out to?
>
> I'm not sure what is signified by Kolmapur Jagger, but jagger[y] is
> usually defined as palm sugar. I find an excellent sugar for garnish on
> medieval European cookery is panella dolce, an ingot of brown cane sugar
> which, when grated, becomes a pale yellow powder.

    That makes sense from the flavor since it added a fruity taste to some
of the dishes.  I may start using it instead for any mundane pie baking I
do.  It should be great in an apple or pumpkin pie.  I'll try to find the
Cane sugar next time I cook a feast but I realy enjoyed the other.  Is
jaggery  made from dates or something else?

> Adamantius
> - --
> Phil & Susan Troy

    Thank you all for your compliments.  Your input has helped to improve my
use of period recipies a thousand fold.  Thank you for all of your
assistance.
Olaf