SC - Pig parts - OOP, OT

[Elaine Koogler]

I have made it and used it with appropriate veggies to make a wonderful Chinese
soup with bok choy, etc.  I also believe that it could possibly be used as an
alternative to chicken stock.

Kiri

"Peters, Rise J." wrote:

> If these were chicken, turkey or cow bones we'd chorus "make stock."  Why
> does no one make pork stock?
>
> > -----Original Message-----
> > From: sdrake [mailto:steldr at home.net]
> > Sent: Wednesday, April 04, 2001 11:49 AM
> > To: sca-cooks at ansteorra.org
> > Subject: SC - Pig parts - OOP, OT
> >
> >
> > Speaking of parts of a pig - we got half a pig this last
> > weekend and part of
> > it is a package of neck bones.  What on earth am I going to
> > do with them??
> >
> > Mercedes
> >
> > -----Original Message-----
> > From: owner-sca-cooks at ansteorra.org
> > [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Jenne Heise
> > Sent: Wednesday, April 04, 2001 9:37 AM
> > To: sca-cooks at ansteorra.org
> > Subject: Re: SC - Running an Inn???
> >
> >
> > > I dont know how many persons will want to run me out a town
> > for this, but
> > > how about something simple.  How many inns served the kind
> > of meals we
> > have
> > > at feast?
> >
> > I don't know. Do we have any information about what period
> > Inns served? The
> > only
> > information I have about historic inn service is from the
> > Regency period,
> > where people
> > could order a very tolerable supper, dinner or nuncheon to
> > which they could
> > invite
> > friends to, at a respectable inn.
> >
> > By the way, has anyone ever had 'pig's cheek'? and if so what
> > does it taste
> > like?
> >
> > --
> > Jadwiga Zajaczkowa, mka Jennifer Heise
> jenne at mail.browser.net
> > disclaimer: i speak for no-one and no-one speaks for me.
> > "The worst thing I can say of a person is, 'they couldn't be
> > bothered'."
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