[Sca-cooks] Improv cooking, was Spices

[A F Murphy]

Hey! Sounds like Stefan has turned into a Real Cook! *EG*

Anne


Mark S. Harris wrote:

>
> dish I cooked that first Wednesday or Thursday night at Pennsic,
> other than that you didn't get much. There certainly was no
> recipe for that dish.
>
>
> Folks, what happened was that is was getting late and someone
> needed to cook something for the camp dinner. Unfortunately, while
> Frederick and I had picked up a ham and some other meats at the
> grocery, we hadn't picked up much else.
>
> So, I searched around camp to see what we had that could be cooked
> fairly quickly. The ham was out as it was already five or six o'clock
> and at 20 minutes/pound it would have taken several hours. So, what
> the camp ended up with was thinly cut strips of the roast? marinated
> in an Asian spiced sauce with some onions, fennel? and garlic. I might
> have also added some sliced radishes, but I can't remember.
> Then stir-fried it and served over German spetzel cooked in beef broth.
> I added various miscellaneous spices to the broth and to the marinade.
> I think the marinade also had some olive oil and balsamic vinegar added
> to it.
>
> My only problems were that it took a lot longer for that gallon and
> a half of water to reach a boil for the spetzel than I thought it
> would. I ended up splitting it between two pots but should have done
> that earlier. Then the range ran out of fuel and I had to move to
> a camp stove to finish it. And I ended up using a flat bottomed
> skillet as we didn't have any sort of wok in camp.
>
> Folks seemed to like it. I only got a small spoonful myself. But
> perhaps they were just real hungry.
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris            Austin, Texas          stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
>