[Sca-cooks] Since I'm asking...

[Elaine Koogler]

Sounds like it would be absolutely wonderful with any kind of roast!  And I
would expect that it would keep very nicely in a cool, dry place.  What I
usually use for this sort of thing is the glass jars with the tops that lock
down onto a rubber seal ring.  For serving about 200 at a feast, I would plan on
about 1/4 - 1/3 cup per person, depending on what else you put in the course.
If you plan to use it as a relish, you could even use a little less, perhaps 5
people to a cup, but I wouldn't go much lower than that.

Kiri

Vincent Cuenca wrote:

> Got another question, this time on compost.
>
> I've been fiddling around with another translation project, and this one has
> a compost recipe in it.  It's a bit fancier than the one in Forme of Cury,
> and has things like dried plums, raisins, pomegranate wine, and horseradish.
>   (It's still in the original Catalan; I'll get it to you all as soon as I
> can.)
>
> In reading the Florilegium articles, I see it being served as part of a
> first course, or as a complement to roast meats.  Is this a good stand-alone
> dish, to be served with bread and meat pies and other finger foods, or must
> it accompany a roast?  Since it's a pickle, how long does it keep in
> sterilized jars, without necessarily canning it?  How much should I make for
> about 200 people?
>
> Just a few simple questions,
>
> Vicente
>
> ____________________________________________________________
> It's great to be known, but it's even better to be known as strange.
> -Takeshi Kaga
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks