[Sca-cooks] Pastillus

[Marian Rosenberg]

>   ------------------------------------------------------------------------
>
> Subject: Re: [Sca-cooks] Pastillus
> Date: Mon, 16 Jul 2001 10:13:04 EDT
> From: Bronwynmgn at aol.com
> Reply-To: sca-cooks at ansteorra.org
> To: sca-cooks at ansteorra.org
>
> --
> [ 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.

We'll have a pretty good camp kitchen, not great but it was test driven
at Free Spirit Gathering and worked well enough.

One minivan just isn't enough for a great camp kitchen.

Among other things we are bringing a propane refrigerator (for when
period decadence just isn't enough) and a folding coleman camp oven.
We'll have at least two (and probably four) propane burners.  Since FSG,
we've added a boy scout kitchen box (not sure of the right terminology)
with shelves and work surface.  For traveling coffee, tea, and saki
there is a butane burner.

...

Having negated the issue of good steady temperature refrigeration and
freezing, can you detail any other problems that might occur in using
puff pastry 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.

Newby cook moment: What's the difference?

> <<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


I'll mark it as a luxury maybe then.  Thank you.