[Sca-cooks] Medieval cooking for non-cooks

[Olwen the Odd]

Muirghen told me that too.  I suggested he may want to travel up my way one
weekend and take the Restaraunt Depot tour.  As a matter of fact, yesterday
during cooks guild we had a good laugh about cheese.  Someone was suggesting
items for the lunch for 12th night and we all thought it so funny that the
cheapest cheese we could serve would be brie!  They had it on sale the other
week for $6.95 for the two and a half pound wheel.
Olwen, finally down to just one wheel in her fridge.

>Actually, STC is quite expensive...you use butter, cream cheese and brie.
>Our head cook this past
>weekend spent more on those ingredients than he did for the pork for the
>pork roast!!!
>
>Kiri
>
>kattratt wrote:
>
> > Savory Toasted Cheese and a Veggie.
> > Can't beat that.
> > There a plenty of folks with the recipe sadly I am not one...
> > Nichola
> >
> > Louise Smithson wrote:
> > >
> > > I started with the ubiquitous Macrowns (medieval Mac and Cheese) made
>with lasagna sheets for ease.
> > > Caboches in potage
> > > Buttered wortes
> > > Funges
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