[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1429 - 14 msgs
Sarah Fitzpatrick
fitz at ccountry.net
Fri Feb 15 19:26:19 PST 2002
I had 2 girls who were allergic to anything even waved over milk or eggs.
The first had a broken out face (mouth) and diarrhea until I figgured it
out, which took several years. The next girl drank soy for 4 years or so.
The next (boy) had no problem that I know of, They are both some better now
but neither can tolerate straight milk And all 4 kids have a problem with
red but not green apples. And it isn't the red peel. Tried that. They can't
do oranges, strawberries or aspirin... (all have salicilates.) And they all
have psoriasis or other ecxema like conditions in various places.
----- Original Message -----
From: <sca-cooks-request at ansteorra.org>
To: <sca-cooks at ansteorra.org>
Sent: Friday, February 15, 2002 1:54 PM
Subject: Sca-cooks digest, Vol 1 #1429 - 14 msgs
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> Today's Topics:
>
> 1. name was It's my coronation... (Mercy Neumark)
> 2. Re: wheat-free dairy-free diet in period or OOP (Vladimir
Armbruster)
> 3. RE: wheat-free dairy-free diet in period or OOP (Olwen the Odd)
> 4. Re: wheat-free dairy-free diet in period or OOP (Olwen the Odd)
> 5. OOP: GFCF diet; lactose intolerance (Linda M. Kalb)
> 6. Re: immersion blenders (Vladimir Armbruster)
> 7. Re: immersion blenders (Vladimir Armbruster)
> 8. Re: OOP: GFCF diet; lactose intolerance (Olwen the Odd)
> 9. Re: immersion blenders (Olwen the Odd)
> 10. Re: OOP: GFCF diet; lactose intolerance (Olwen the Odd)
> 11. RE: Re: [Sca-cooks] Salt and pepper (bonneoftraquair at netscape.net)
> 12. Re: Acquisition of worldly goods (chirhart_1 at att.net)
> 13. Re: (OT)Chocolate chip cookies, was Everyone gone already?
(chirhart_1 at att.net)
> 14. Re: immersion blenders and stocks. (Philippa Alderton)
>
> --__--__--
>
> Message: 1
> From: "Mercy Neumark" <mneumark at hotmail.com>
> To: sca-cooks at ansteorra.org
> Date: Fri, 15 Feb 2002 12:51:06 -0800
> Subject: [Sca-cooks] name was It's my coronation...
> Reply-To: sca-cooks at ansteorra.org
>
> >Shouldn't that be Tasukawa Raku?
>
> Since were mostly `mericans here, Momma, I figured it was easier for
people
> to read the name. For those of you who don't know, in Japan, last name
> (family name) goes first, then your first name (birth name given to you by
> parent, etc) comes next.
>
> --Arte
>
> _________________________________________________________________
> Chat with friends online, try MSN Messenger: http://messenger.msn.com
>
>
> --__--__--
>
> Message: 2
> From: "Vladimir Armbruster" <vladimir_armbruster02 at hotmail.com>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] wheat-free dairy-free diet in period or OOP
> Date: Fri, 15 Feb 2002 12:58:21 -0800
> Reply-To: sca-cooks at ansteorra.org
>
> I would suggest looking for Orange-Cream Spirutein, mix it with Orange
Juice
> and WOWIE.. Really nummy, really smooth, and just CHOCK FULL of vitamins..
> Find it at your local health food store.
>
> Spirutein is Seaweed and Soy, no Wheat.
> ----- Original Message -----
> From: Linda M. Kalb <lmkalb at mail.med.upenn.edu>
> To: <sca-cooks at ansteorra.org>
> Sent: Friday, February 15, 2002 10:02 AM
> Subject: RE: [Sca-cooks] wheat-free dairy-free diet in period or OOP
>
>
> > At 11:21 AM 2/15/02, you wrote:
> >
> > >First and best suggestion is get ye hence to a celiac website. i have
> posted
> > >a rice based batter bread that is most suitable onlist before,
Adamantius
> > >may still have a copy of it lurking on his hard drive, I am at work and
> am
> > >very limited in what I can actually do vis-a-vis searching online to
> provide
> > >urls...
> >
> > I'd love to see the recipe!
> >
> >
> > >as to dairy, why are you fixated on switching him to soy milk? have you
> an
> > >incredibly overwhelming need for him to drink a chalky looking white
> liquid?
> >
> > He loves chocolate milk so I was looking for a substitute. He also has
a
> > predilection for liquids in general (he will drink as much fruit juice
and
> > tomato juice as I give him and beg for more) and doesn't like meat. He
> > won't touch it. So if you know of more nutritious liquids he can drink,
> > please let me know.
> >
> > >Milk is not the best and ultimate source of munchkin nutrition
available.
> If
> > >you want it for cereal liquifying, well - as a celiac he can't have
> cereal
> > >anyway ;-)
> >
> > He's not celiac as far as I know. But he does have esophageal reflux
and
> > possible allergies. His long-term diarrhea stopped and he finally had a
> > normal bowel movement when he stopped drinking cow's milk.
> >
> > Inga/Linda
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
> --__--__--
>
> Message: 3
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: RE: [Sca-cooks] wheat-free dairy-free diet in period or OOP
> Date: Fri, 15 Feb 2002 21:03:35 +0000
> Reply-To: sca-cooks at ansteorra.org
>
>
> >Quoting "Linda M. Kalb" <lmkalb at mail.med.upenn.edu>:
> >
> > > He's not celiac as far as I know. But he does have esophageal reflux
> >and
> > > possible allergies. His long-term diarrhea stopped and he finally had
=
> a
> > > normal bowel movement when he stopped drinking cow's milk.
> >
> >Sounds lactose intolerant to me. If you really really have to give him
> >bovine
> >dairy, try LactAid. (That may be why Olwen tolerates goat's milk - less
> >lactose
> >than cow's milk.)
> >
> >Avraham haRofeh
>
> Actually I can drink milk right out of the cow with no side effects at
all.
> Cheese is fine for me too, so is yogurt. It's the processing of the milk
> that makes it difficult for a lot of folks. There are different levels of
> temperature that are used for pasturization and homogenization.
Homogenize=
> d
> milk is terrible for people. The fat particals in the milk are
transformed
> into such small bits that they easily pass right through the walls of the
> stomach and intestine. Great. Loose fat running all amuck throughout
your
> system! And the only real reason they pasturise is to get a longer shelf
> life. Sure, in days past there may have been some contamination of the
mil=
> k
> but with todays veterinary standards and the controls set by the govenment
> the chances of disease is slim to none.
> Olwen
>
> _________________________________________________________________
> Join the world=92s largest e-mail service with MSN Hotmail.
> http://www.hotmail.com
>
>
> --__--__--
>
> Message: 4
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] wheat-free dairy-free diet in period or OOP
> Date: Fri, 15 Feb 2002 21:08:11 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> >I have a friend whos son is allergic to all things soy.. Before this
occurs
> >to you as a minor inconvenience, look at ANY given food wrapper in your
> >house (Cake, Hot Dogs, Top Ramen, BEEF SEASONING, etc.. Its EVERYWHERE)
> >and
> >the fact that it will make him vomitously ill if he gets too much of it.
> >
> >Having him over for dinner is a pain.
> >
> >VLadimir
>
> My daughter Morningstar was allergic to soy and tons of other stuff when
she
> was small. What a pain in the butt. She couldn't have soy, milk
products,
> sugar, corn, red colour, lots of other stuff I can't recall just now. She
> practically starved to death before they found something she could eat. I
> then worked with the childrens hospital dietictians and came up with a
> booklet of recipes for folks who had kids with some or all of the same
> allergies. Now the only thing Morningstar is allergic to is work.
> Olwen
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at
http://explorer.msn.com/intl.asp.
>
>
> --__--__--
>
> Message: 5
> Date: Fri, 15 Feb 2002 16:27:02 -0500
> To: sca-cooks at ansteorra.org
> From: "Linda M. Kalb" <lmkalb at mail.med.upenn.edu>
> Subject: [Sca-cooks] OOP: GFCF diet; lactose intolerance
> Reply-To: sca-cooks at ansteorra.org
>
> He is more likely to throw up if the milk is from the bottom of the carton
> (i.e., not as fresh) rather than the top of the carton, even if the milk
> has not yet reached its expiration date and doesn't bother any of the rest
> of us or taste off to any of the rest of us (all adults). Is this a
> feature of lactose intolerance?
>
> Does goat milk contain casein?
>
> Inga/Linda
>
> At 03:44 PM 2/15/02, you wrote:
>
> >Original Subject: RE: [Sca-cooks] wheat-free dairy-free diet in period or
OOP
> >
> >Quoting "Linda M. Kalb" <lmkalb at mail.med.upenn.edu>:
> >
> > > He's not celiac as far as I know. But he does have esophageal reflux
and
> > > possible allergies. His long-term diarrhea stopped and he finally had
a
> > > normal bowel movement when he stopped drinking cow's milk.
> >
> >Sounds lactose intolerant to me. If you really really have to give him
bovine
> >dairy, try LactAid. (That may be why Olwen tolerates goat's milk - less
> >lactose
> >than cow's milk.)
> >
> >Avraham haRofeh
>
>
> --__--__--
>
> Message: 6
> From: "Vladimir Armbruster" <vladimir_armbruster02 at hotmail.com>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] immersion blenders
> Date: Fri, 15 Feb 2002 13:17:00 -0800
> Reply-To: sca-cooks at ansteorra.org
>
> If I remember correctly, Blue crabs are soft shelled, and are meant to be
> eaten whole.
> ----- Original Message -----
> From: Mark.S Harris <mark.s.harris at motorola.com>
> To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
> Sent: Friday, February 15, 2002 9:46 AM
> Subject: [Sca-cooks] immersion blenders
>
>
> > Adamantius said:
> > > Case in point: at a Provencal restaurant I worked in, it was the
> > > practice to semi-pulverize whole, live, blue-claw crabs to stir into
> > > several of the fish stocks, thus giving them an intense crab flavor,
> > > suitable for a-la-minute-pseudo-bouilliabaise and variants thereof.
> >
> > The WHOLE crab??? Guts, shell and all???
> >
> > I'm sure this would increase the calcium content, but still...
> >
> > Stefan
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
> --__--__--
>
> Message: 7
> From: "Vladimir Armbruster" <vladimir_armbruster02 at hotmail.com>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] immersion blenders
> Date: Fri, 15 Feb 2002 13:19:25 -0800
> Reply-To: sca-cooks at ansteorra.org
>
> Ok, now that my original post was authenticated, yes.. Blue crabs are
> soft-shelled, and eaten whole, AND if I remember correctly, no longer
reach
> a hardshelled stage. This is partially due to natural selection, when
they
> were originally <and still to a certain extent I believe> crab fishing,
they
> threw back all the ones with soft shells, hence, the soft shelled ones
were
> surviving, created a breed of crabs with constantly soft shells.
>
> ----- Original Message -----
> From: Philip & Susan Troy <troy at asan.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Friday, February 15, 2002 10:35 AM
> Subject: Re: [Sca-cooks] immersion blenders
>
>
> > >>>Case in point: at a Provencal restaurant I worked in, it was the
> > >>>practice to semi-pulverize whole, live, blue-claw crabs to stir into
> > >>>several of the fish stocks, thus giving them an intense crab flavor,
> > >>>suitable for a-la-minute-pseudo-bouilliabaise and variants thereof.
> > >>>
> > >>
> > >>The WHOLE crab??? Guts, shell and all???
> > >>
> > >>I'm sure this would increase the calcium content, but still...
> > >>
> > >>Stefan
> > >
> > >
> > >I presume they were soft-shell crabs. Soft-shells are the same critter
> > >as the hard-shells, but at a different stage of their molting. They
are
> > >traditionally eaten whole, guts and all. I've had them sauteed on a
> > >sandwich, fried, all kindsa ways.
> > >
> > >-Magdalena
> > >
> > >_______________________________________________
> > >Sca-cooks mailing list
> > >Sca-cooks at ansteorra.org
> > >http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
> --__--__--
>
> Message: 8
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OOP: GFCF diet; lactose intolerance
> Date: Fri, 15 Feb 2002 21:20:33 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> Here is a link to info about goat milk. Yes it contains casein. As to my
> lactose intolerance, I just buuuurrrrppp and bbuuuuurrrrpppp and
> bbuuuurrrpppp and ...well, you get the idea. It's awful. It's
> uncomfortable. It's noisy. It gives me stomach cramps. So I don't know
if
> your son just has something a lot more sensitive than me.
> Olwen
>
> >He is more likely to throw up if the milk is from the bottom of the
carton
> >(i.e., not as fresh) rather than the top of the carton, even if the milk
> >has not yet reached its expiration date and doesn't bother any of the
rest
> >of us or taste off to any of the rest of us (all adults). Is this a
> >feature of lactose intolerance?
> >
> >Does goat milk contain casein?
> >
> >Inga/Linda
> >
> >At 03:44 PM 2/15/02, you wrote:
> >
> >>Original Subject: RE: [Sca-cooks] wheat-free dairy-free diet in period
or
> >>OOP
> >>
> >>Quoting "Linda M. Kalb" <lmkalb at mail.med.upenn.edu>:
> >>
> >> > He's not celiac as far as I know. But he does have esophageal reflux
> >>and
> >> > possible allergies. His long-term diarrhea stopped and he finally
had
> >>a
> >> > normal bowel movement when he stopped drinking cow's milk.
> >>
> >>Sounds lactose intolerant to me. If you really really have to give him
> >>bovine
> >>dairy, try LactAid. (That may be why Olwen tolerates goat's milk - less
> >>lactose
> >>than cow's milk.)
> >>
> >>Avraham haRofeh
> >
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> _________________________________________________________________
> Chat with friends online, try MSN Messenger: http://messenger.msn.com
>
>
> --__--__--
>
> Message: 9
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] immersion blenders
> Date: Fri, 15 Feb 2002 21:26:17 +0000
> Reply-To: sca-cooks at ansteorra.org
>
>
> All crustations go through a molting stage several times in their lives
> which means that all crabs have a soft shell for a small period of a
usually
> couple of days. Blue crabs are no different. The folks up this way
harvest
> crabs and keep them till they shed their small shells to grow into the new
> ones. But instead, they bread and fry them before they can get their
shells
> hard again. Well. I suppose I'm *not* having seafood for dinner tonight.
> hmm
> Olwen
>
> >
> >If I remember correctly, Blue crabs are soft shelled, and are meant to be
> >eaten whole.
> >----- Original Message -----
> >From: Mark.S Harris <mark.s.harris at motorola.com>
> >To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
> >Sent: Friday, February 15, 2002 9:46 AM
> >Subject: [Sca-cooks] immersion blenders
> >
> >
> > > Adamantius said:
> > > > Case in point: at a Provencal restaurant I worked in, it was the
> > > > practice to semi-pulverize whole, live, blue-claw crabs to stir into
> > > > several of the fish stocks, thus giving them an intense crab flavor,
> > > > suitable for a-la-minute-pseudo-bouilliabaise and variants thereof.
> > >
> > > The WHOLE crab??? Guts, shell and all???
> > >
> > > I'm sure this would increase the calcium content, but still...
> > >
> > > Stefan
> > > _______________________________________________
> > > Sca-cooks mailing list
> > > Sca-cooks at ansteorra.org
> > > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> > >
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> _________________________________________________________________
> MSN Photos is the easiest way to share and print your photos:
> http://photos.msn.com/support/worldwide.aspx
>
>
> --__--__--
>
> Message: 10
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OOP: GFCF diet; lactose intolerance
> Date: Fri, 15 Feb 2002 21:27:53 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> Oops. Forgot this bit...
> http://www.alliancepastorale.fr/milk.htm
> >Here is a link to info about goat milk. Yes it contains casein. As to
my
> >lactose intolerance, I just buuuurrrrppp and bbuuuuurrrrpppp and
> >bbuuuurrrpppp and ...well, you get the idea. It's awful. It's
> >uncomfortable. It's noisy. It gives me stomach cramps. So I don't know
> >if
> >your son just has something a lot more sensitive than me.
> >Olwen
> >
> >>He is more likely to throw up if the milk is from the bottom of the
carton
> >>(i.e., not as fresh) rather than the top of the carton, even if the milk
> >>has not yet reached its expiration date and doesn't bother any of the
rest
> >>of us or taste off to any of the rest of us (all adults). Is this a
> >>feature of lactose intolerance?
> >>
> >>Does goat milk contain casein?
> >>
> >>Inga/Linda
> >>
> >>At 03:44 PM 2/15/02, you wrote:
> >>
> >>>Original Subject: RE: [Sca-cooks] wheat-free dairy-free diet in period
or
> >>>OOP
> >>>
> >>>Quoting "Linda M. Kalb" <lmkalb at mail.med.upenn.edu>:
> >>>
> >>> > He's not celiac as far as I know. But he does have esophageal
reflux
> >>>and
> >>> > possible allergies. His long-term diarrhea stopped and he finally
had
> >>>a
> >>> > normal bowel movement when he stopped drinking cow's milk.
> >>>
> >>>Sounds lactose intolerant to me. If you really really have to give him
> >>>bovine
> >>>dairy, try LactAid. (That may be why Olwen tolerates goat's milk - less
> >>>lactose
> >>>than cow's milk.)
> >>>
> >>>Avraham haRofeh
> >>
> >>_______________________________________________
> >>Sca-cooks mailing list
> >>Sca-cooks at ansteorra.org
> >>http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
> >_________________________________________________________________
> >Chat with friends online, try MSN Messenger: http://messenger.msn.com
> >
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at
http://explorer.msn.com/intl.asp.
>
>
> --__--__--
>
> Message: 11
> Date: Fri, 15 Feb 2002 16:30:25 -0500
> From: bonneoftraquair at netscape.net
> To: sca-cooks at ansteorra.org
> Subject: RE: Re: [Sca-cooks] Salt and pepper
> Reply-To: sca-cooks at ansteorra.org
>
>
> I'm of the opinion that the big toy boat with salt in it was a table
decora=
> tion, and has little to do with whether or not extra salt was provided at
t=
> able for people to add to their food.
>
> >From various sources, including this list, my impression is that the many
a=
> nd varied dishes of foods were put out on the table, and the people ate
fro=
> m the dishes nearest them. They didn't pass the dishes up and down the
tab=
> le like the Walton's at Sunday supper, nor did servants come around to
each=
> guest individually as became the fashion in the Victorian era. Is this
im=
> pression wrong?
>
> When full of salt, the fancy nef for salt we are discussing was a pretty
he=
> fty thing to pass, and if the people didn't pass the food, I think we can
c=
> onclude the nef didn't get passed around either. It sat there looking
pret=
> ty and being heavy. This means that, if the nef is the only salt on the
tab=
> le, then NOBODY got salt except those folks in the middle of the table who
=
> happened to be near it. Does this seem reasonable? If so, then social
ran=
> k wise, being just below the salt is more useful than being up the table
ne=
> ar the VIP of the hall!
>
> Given the habit of not passing the food, and the heft of the nef, I'd
think=
> that either salting at table didn't happen, or people brought their own
sm=
> all salt dishes, just as until a certain era, they brought their own
eating=
> utensils. Whether they provided their own salt to fill the dish, or
someh=
> ow had their little dish filled from the larger nef, I dunno. But it
doesn=
> 't seem reasonable that the nef and only the nef was used to serve salt to
=
> a roomful of people.
>
> Bonne
>
>
> >> > > reflecting the fact that folk above the salt were
> >>> > grand enough to be given the luxury of extra salt
> >>> if
> >>> > they wanted it- it was too expensive to be given
> >>> out
> >>> > to mere servants, other than what might be already
> >>> in
> >>> > their food.
> >>
> >>> Documentation for this statement? I have never heard
> >>> that salt was not
> >>> available.
> >
> >Do you have any evidence? Consider that salt was used on a large
> >scale for preserving meat--not likely if it was too expensive to be
> >freely used for seasoning it.
> >
> >Assuming that "above the salt" is a medieval term, what is your
> >evidence that it had anything to do with who was allowed extra salt?
> >One obvious alternative was that the salt container was a convenient
> >marker.
>
>
>
>
>
>
> --
>
>
>
>
> __________________________________________________________________
> Your favorite stores, helpful shopping tools and great gift ideas.
Experien=
> ce the convenience of buying online with Shop at Netscape!
http://shopnow.nets=
> cape.com/
>
> Get your own FREE, personal Netscape Mail account today at
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> etscape.com/
>
>
> --__--__--
>
> Message: 12
> From: chirhart_1 at att.net
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Acquisition of worldly goods
> Date: Fri, 15 Feb 2002 21:38:08 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> A paddle for my cheese makeing .Looks like a canoue
> paddle. Chirhart (It gets used for everything)
> > On 14 Feb 2002, at 15:11, Christina Nevin wrote:
> >
> > > So what's the last cool consumable/kitchen toy/utensil you bought/were
> > > given?
> >
> > Bottles of orange-flower water and pomegranate concentrate. I
> > turned the latter into Pomegranate Syrup from the Anonymous
> > Andalucian cookbook. Diluted, like sekanjubin, it makes a tasty
> > drink.
> >
> >
> > Brighid ni Chiarain *** mka Robin Carroll-Mann
> > Barony of Settmour Swamp, East Kingdom
> > rcmann4 at earthlink.net
>
> --__--__--
>
> Message: 13
> From: chirhart_1 at att.net
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] (OT)Chocolate chip cookies, was Everyone gone
already?
> Date: Fri, 15 Feb 2002 21:44:04 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> Ahh But any vessal can be a church as any church
> can be a vessal. Ohhh did I say that.? Chirhart leaving
> oz
> befor the monkeys get back!!!
> > >In a message dated 2/14/02 9:49:14 AM Eastern Standard Time,
> > >mooncat at in-tch.com writes:
> > >
> > ><< Hey, Phlip....we already have a cathedral, why not build-on a Chapel
of
> > > the Holy Chocolate-Chip Cookie? <g>
> > > --Maire
> > >
> > > Philippa Alderton wrote:
> > >
> > > > Ah, what could be better to do than a chocolate chip
> > > > cookie? They aren't politically controversial, there
> > > > aren't any blue laws or religious ramifications
> > > > involving them (unless we want to create the Church of
> > > > the Chocolate Chip Cookie >>
> > >
> > >Don't forget the Church of the Holy Fig Newton!!
> > >
> > >Father Misha, S.F.N.L (Society of Fig Newton Lovers)
> > >
> > >Hmm, I wonder where Bishop Chirhart is....
> >
> > Oh Master! Will you please remind this young mate that the Fig Newton
is a
> > *ship* not a church!
> > Olwen, not a sailor
> >
>
> --__--__--
>
> Message: 14
> Date: Fri, 15 Feb 2002 13:52:29 -0800 (PST)
> From: Philippa Alderton <phlip_u at yahoo.com>
> Subject: Re: [Sca-cooks] immersion blenders and stocks.
> To: sca-cooks at ansteorra.org
> Reply-To: sca-cooks at ansteorra.org
>
>
> --- Vladimir Armbruster
> <vladimir_armbruster02 at hotmail.com> wrote:
> > If I remember correctly, Blue crabs are soft
> > shelled, and are meant to be
> > eaten whole.
>
> No, blue crabs are the crabs we find most commonly
> here on the East Coast, and I believe that's the
> variety I used to fish for off the Monterey docks
> (been 40 years ago- my memory might be wrong there),
> and they come mostly as hard shells, unless you're
> lucky enough yo catch them in the soft shell phase of
> their life cycle. I think hermit crabs are usually
> pretty soft-shelled- I think that's why they hijack
> snail-type shells for transient mobile homes. From
> what Adamantius said, the _blue-claw_ crabs he was
> mentioning in Europe were just as hard shelled as our
> _blue_ crabs, but they used the perversion blender to
> chop them up.
>
> Making stock, btw, uses ingredients that aren't
> normally cooked with otherwise, but which are strained
> out of the stock later. I frequently use whole onions,
> including the skins, in my stocks, if I want a darker
> color- when I have the space in the freezer, I'm
> likely to have a container into which I'll throw
> various animal parts as well as various vegetable
> peelings and leavings ( wilted celery leaves and
> bottoms, potato and carrot peels, etc) and when it
> gets full, I'll make a generic stock. I only make a
> specific beef or veal or shrimp stock when I want that
> particular flavor for a specific reason.
>
> Phlip
>
> =====
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
> __________________________________________________
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> http://mail.yahoo.com
>
>
> --__--__--
>
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