SC - Protectorate Feast 5 (no recipes)
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Oct 10 06:07:07 PDT 2000
> > I ran a temperature check with an oven
> > thermometer -- 500 to 550 degrees F on the low setting.
>
> Um...the low setting was 500 degrees?
It was obviously a thermostat problem. The oven was between 500 and 550 F
no matter what it was set at.
> But, according to the rules that you would not stray from the
> ingredients
> list, the only thickener you could have added was rice flour.
True, and I did not have any, so my daze saved me from error.
> > What I thought would be the least popular dish at the feast
> turned out to be
> > the one I received the most compliments over.
>
> The fish was excellent and has given hope to the rest of us
> poor schlubs
> who are trying to change Ansteorran attitudes.
>
>
> Gunthar
The problem may be that fish is rather delicate and many of our cooks are
inexperienced in preparing it. For what we do, a quick, simple cooking
method and an enhancing sauce are probably better than some of the more
elaborate recipes.
Another problem is most fish is a budget buster in Ansteorra. Frozen
whiting at $1.50/lb is reasonable, but the texture of the meat limits some
of the recipes.
Bear
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