SC - OT: sort of...
Philip & Susan Troy
troy at asan.com
Wed Oct 11 18:10:04 PDT 2000
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
More information about the Sca-cooks
mailing list