SC - My apologies
Christine A Seelye-King
mermayde at juno.com
Mon Jan 15 10:32:47 PST 2001
Does it have to be in the fridge?
On the shelf: an apothecary jar of plums in brandy and a tot of sugar, which
has travelled through two moves now. Circa five years, give or take a summer.
I bet it's really good now.
In the freezer: about three pounds of clarified duck fat from Caid Twelfth
Night about a year ago. Never got around to making that confit, maybe it might
still be worth doing?
In other horror stories: a friend who doesn't come around much tried to
construct a simple endive salad in my kitchen last night. I realized how much
stuff I have in, urm, misleading labelling around the place. "No, don't use
that apple vinegar, it's a soy sauce marinade. Hrm, no, that's not it either,
that's plum-infused rice vinegar. That sour cream is cucumber salad." We had
to open new bottles of olive oil and tarragon vinegar for him to get what he
wanted. Gads, I just dare Gordon Elliott to bring "Door Knock Dinners" to my
place. Their ordinary chefs couldn't deal with my 'organization' nor my
ingredients; do normal cooking schools teach you anything about Galingale and
Grains of Paradise?
Selene
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