[Sca-cooks] Newby to the list

[james rich]

----- Original Message -----
From: <XvLoverCrimvX at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, July 05, 2001 11:07 PM
Subject: Re: [Sca-cooks] Newby to the list


> In a message dated 7/5/01 11:02:48 PM Eastern Daylight Time,
> 7152 at cableone.net writes:
>
> > Greetings
> >  I'm new to this list, so a brief introduction. I live in Meridies, in
the
> > Barony of Seleone.  In Oct. I will be making my second feast.  ( I did
my
> > first about 5 years ago. )  I *did* learn a few lessons from that
> experience:
> >  seven courses/removes are *too many*; don't ever try to whip meringue
in
> > southern Meridies in August in an un-airconditioned kitchen 8-) ; and
how
> to
> > light a gas oven.  This time around, one thing I'd like to do
differently
> is *
> > make* the fresh baked bread--the last time I was advised by the autocrat
> and
> > others, to use the purchased frozen bread dough, and just dress it up.
This
> > was not unsuccessful, but I did feel as though I were cheating a bit.
This
> > time, I'd like to make my own dough to freeze.  This would give me the
> > convenience of having the dough readily available on the day of the
feast,
> > yet still feel I did it myself.  Ditto the pastry and the noodles.  So
I'd
> > really like some advice as to the best way to freeze these items so as
to
> > avoid freezer burn.  Another thing I hope to do is use herbs I have
grown
> > myself--should I just harvest them from home or should I plant some
little
> > pots to take to the site with me?
> >  I do plan on lots of pre-cook, so I'd like some ideas on organizing
that.
> >  Any advice on these or related matters would be *very* much
appreciated.
> >  Thanks
> >  AElfwenna of Shrewsbury
>
> Hullo Aelfwenna!
>     I'm another newbie to the list and still a youngin who has little
> experience in a feast kitchen. Let me just tell you that Stefan's website
> will be almost the same as God to you. Hope you can answer some of my
> questions if I have no idea what I anm doing.
>
> On to food comment:I tried to make a baked mint meringue that would
hopefully
> be somewhat crunchy and the melt-in-your-mouth-not-in-your-hand mint
> meringue. I whipped the eggs, added the sugar in little by little, had the
> bowl over ice and cooked it but it still went wrong. Help me!!

Well, one *big* problem with meringue is humididty.  When I made the
meringue at my feast, it finally came out, but not very stiff, and we were
beating it *forever*! Of course, the one I was making didn't have to be
baked.
AElfwenna

>
> Vladimir Misha Ilich Grigorov (wanted to be formal today)
> Western Canton
> Barony of Caer Mear
> Kingdom of Atlantia
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