[Sca-cooks] Pastillus

[Bronwynmgn at aol.com]

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In a message dated 7/16/2001 6:21:31 AM Eastern Daylight Time,
Marian at therosenbergfamilies.net writes:


> Is capon another word for chicken or are capons another bird entirely?
>

A capon is a gelded rooster, effectively.  They are usually larger, a bit
fattier, and much more expensive than your standard roasting chicken.  If you
can afford it, go for it; if not, a good large roasting chicken is a decent
substitute.

<<Would puff pastry from the grocer's freezer be appropriate for "thin
crust?">>

I've used it before, and liked the result, but it would be difficult to work
with when camping.

<<Does ground beef count as having been "cut up fine with small knives?"
or is that stretching it a bit too much towards peri-oid?>>

Well, ground meat is meat that has been cut up fine, and a grinder is a bunch
of small knives...I'd use ground beef here myself, most likely.  If the
original recipe had specified cooked meat that was then cut up fine, then I
would have roasted or boiled it and chopped it myself.

<<Where does one get verjuice?  If one cannot get verjuice, what are
reasonable substitutes for verjuice?>>

It can often be found in gourmet food stores, and sometimes in liquor stores,
since there are a few wineries making it.  It's expensive, however.  Since
verjuice can be made from crabapples, I usually substitute cider vinegar.  I
did get a chance to make some myself once, from unripe grapes, and the taste
was at the same time sharper and fruitier than wine vinegar.  You could add a
little lemon juice to the cider vinegar to get the sharper flavor.

Brangwayna Morgan