[Sca-cooks] More Chinese Cooking Stuff

[Elaine Koogler]

Yeah...I had thought Paul wanted me to assist with test-cooking his recipes,
but haven't heard from him in a very long time.  I hope he remembers that he
asked me when the time comes!!  I would also be happy to help with the
redactions.

Kiri
----- Original Message -----
From: "Craig Jones." <craig.jones at airservices.gov.au>
To: "sca-cooks" <sca-cooks at ansteorra.org>
Sent: Sunday, April 14, 2002 7:35 PM
Subject: [Sca-cooks] More Chinese Cooking Stuff


>
> >
> >I think he liked your redaction of mastajhi soup:
>
> Wow!  I'm touched.  That's a great compliment.  I'll promise to send
> more... :)
>
> Mistress Kiriel and I worked on Green Prawn Rolls (Yumbo), Ark Shells
> (a bit tough with pippies, so I'll try wth cockles), and Cooked
> Mushrooms (we used Shitakes & Oysters cooked in chicken stock) which
> was too bland for my tastes but Kiriel liked it more.
>
> Kiriel and I are divided on whether the Green Prawn Rolls is a dry
> dish or a soup.
>
> Anyone have a guess what they are asking for with "Ark Shells".  I
> assume Pipis or cockles, perhaps razor shells?
>
> Sorry to tease but I don't have the notes at work, so I'll post the
> recipes, redactions and notes tonight (in about 12hrs time)
>
> >Sounds reasonable to me. In fact, I think this version
> >is more or less the
> >right way to cook the dish. Did he use real Mastajhi?
>
> Yes.  I used real Mastic.  It had the right taste (like pine resin
> right?) and was very clear and free of contaminants.
>
> >There is imitation
> >stuff around. Yes, this is interesting stuff. Continue
> >to forward. I will
> >share with Anderson. Buell
>
> Please, that would be nice.
>
> >Since you got such a nice compliment, I thought I'd
> >share it with the List ;-) I did tell him you probably
> >used real mastajhi, since it's a fairly common
> >ingredient in Medieval cookery. I think he's having
> >trouble making the mental transition between scholars
> >who cook, and cooks who study and frequently redact
> >medieval recipes.
>
> Hmmm.  Yeah, I can see where that would be a problem.  I would dearly
> love to be able to read chinese so I could help with their project for
> that new Yuan Source.  Perhaps they need redactors to help provide
> redactions for each recipes (which is the only criticism I have of
> "Soup", but yet, I forces me to think more to create my own redactions
> rather than being bias by someone else.
>
> >Did you post another redaction? I only saw this one,
> >from yesterday.....
>
> That would be the Honey Stuffed Crabs....
>
> Drake.
>
>
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