SC - Olaf's Carolingian Feast Results & Thanks
Cindy M. Renfrow
cindy at thousandeggs.com
Fri Oct 13 00:35:35 PDT 2000
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
More information about the Sca-cooks
mailing list