SC - Olaf's Carolingian Feast Results & Thanks

[Cindy M. Renfrow]

Hello!  Glad it worked out well for you!

  One suggestion for when
>doing the recipies though- use weights on the amount of meat not volume
>measures.  It would have made it easyer to purchase ingrediants for cooks
>like me.

"I'm sorry Sandoval... I don't know what made me do that."

Actually, what probably happened is that I used leftover cold cooked
chicken in the first edition & raw chicken in the revision & forgot to
weigh it.  Mea culpa!  Please change your copy to read 10 ounces raw
boneless chicken.

Thanks muchly for pointing that out!  We're working on a webbed version &
I'll fix that right now.  If anybody else has other corrections, please
email me.  Thanks!

>
>Pies of Paris from Pg 125 of 1000 Eggs    7 recipies     This is the other
>recipie that
>Cindy sent me updates to.  I folowed the recipie (using the ground beef
>variation) but could not get the broth to thicken when I added the egg
>yokes.  Which is the more probable cause:  that I did not have enough egg
>yokes for the amount of broth or that my broth still too warm when I put
>them in?

Either one.  If clots formed when you added the eggs, then the broth was
too hot.

Regards,

Cindy