[Sca-cooks] Pastillus

[Elaine Koogler]

I ordered some verjuice from a winery in California, and it was a little pricey,
but, for me, worth the cost...especially in things that I make just for small
groups of friends.  However, I have used a substitute in cooking for feasts, two
parts white wine vinegar and 1 part white wine...and the taste and effect on the
dish were very similar to that obtained when using the verjuice.

Kiri

Bronwynmgn at aol.com wrote:

> --
> [ Picked text/plain from multipart/alternative ]
> 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
>
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