[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1432 - 15 msgs
Sarah Fitzpatrick
fitz at ccountry.net
Sat Feb 16 12:37:01 PST 2002
I will check, but I would bet it is the shell itself. On my
glucosamine/chondroitan bottle it says "If you are allergic to shellfish..."
So some part can be problematic. I don't know the relation to coral but for
awhile people were taking coral as a supplement and some had problems. Fitz
----- Original Message -----
From: <sca-cooks-request at ansteorra.org>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, February 16, 2002 7:29 AM
Subject: Sca-cooks digest, Vol 1 #1432 - 15 msgs
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> Today's Topics:
>
> 1. Re: Fennel (Ann and Les)
> 2. Re: Re: Fennel (grizly at mindspring.com)
> 3. A project for Olwen (Stefan li Rous)
> 4. Platina's "rooster fries" (Stefan li Rous)
> 5. RE: immersion blenders (Joan Nicholson)
> 6. Re: [Sca-cooks]soft shell crabs, was immersion blenders (A F Murphy)
> 7. Re: tv slingers of hash (Gary Walker)
> 8. Re: tv slingers of hash (Nambeanntan at aol.com)
> 9. RE: immersion blenders (Philip & Susan Troy)
> 10. Re: Everyone gone already? (Randy Goldberg MD)
> 11. Re: immersion blenders (Randy Goldberg MD)
> 12. Re: immersion blenders (Randy Goldberg MD)
> 13. Re: A project for Olwen (Robin Carroll-Mann)
> 14. Re: Shopping as Economic Warfare (Diamond Randall)
> 15. Re: [Sca-cooks]soft shell crabs (Tara Sersen Boroson)
>
> --__--__--
>
> Message: 1
> From: "Ann and Les" <sheltons at sysmatrix.net>
> To: <sca-cooks at ansteorra.org>
> Date: Fri, 15 Feb 2002 23:42:54 -0500
> Subject: [Sca-cooks] Re: Fennel
> Reply-To: sca-cooks at ansteorra.org
>
> There is a simple sauce recipe in the "Cuoco Napoletano" that uses fennel
as
> an ingredient. I did a redaction for a University class I taught on
Sauces.
> People liked it well enough that it was one of the three sauces I sent to
> feed the 600 folks at Atlantian 20 Year.
>
> 119. Verjuice With Garlic
>
> Get a little garlic, fresh fennel and basil, grind this with a little
pepper
> and distemper it with good verjuice.
>
> John le Burguillun
>
>
> --__--__--
>
> Message: 2
> From: grizly at mindspring.com
> Date: Sat, 16 Feb 2002 00:22:02 -0500
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Re: Fennel
> Reply-To: sca-cooks at ansteorra.org
>
> Did you use the bulb or the feathery greens of the fennel for the sauce.
I would think the greens/herby part.
>
> I missed the post asking about Fennel, so I hope my suggestion to try the
Fennel and Leeks recipe in the Medieval Kitchen is on target. Fennel,
leeks, pork fat and saffron . . . . hmmmmm.
>
> niccolo difrancesco
>
> sca-cooks at ansteorra.org wrote:
> > There is a simple sauce recipe in the "Cuoco Napoletano" that uses
fennel asan ingredient. I did a redaction for a University class I taught
on Sauces.
> People liked it well enough that it was one of the three sauces I sent to
> feed the 600 folks at Atlantian 20 Year.
>
> 119. Verjuice With Garlic
>
> Get a little garlic, fresh fennel and basil, grind this with a little
pepper
> and distemper it with good verjuice.
>
> John le Burguillun
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> --__--__--
>
> Message: 3
> Date: Fri, 15 Feb 2002 23:36:02 -0600
> From: Stefan li Rous <stefan at texas.net>
> To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
> Subject: [Sca-cooks] A project for Olwen
> Reply-To: sca-cooks at ansteorra.org
>
> Olwen said, after previously complaining because she couldn't think of
> a new project to do:
> > Now I don't know about you, but I imagine something kinda like a half
round
> > curve shape that is a whole lamprey bound in a pastry with it's tail
hanging
> > out one end and it's head, complete with whole nutmeg in it's mouth,
hanging
> > out the other. Maybe it's just me. Whatever the case, I do not think
you
> > could get anyone in out Barony to eat it.
>
> There's your next project. Illusion food, rather than sotelitie. Out
> of marzipan. You'll know you've succeeded when your barony won't
> eat it either, until you convince them that it's marzipan and not
> lamprey. You could make the teeth out of sugar paste.
>
> And if you do it, I want to see the photos.
> --
> 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 ****
>
> --__--__--
>
> Message: 4
> Date: Fri, 15 Feb 2002 23:57:10 -0600
> From: Stefan li Rous <stefan at texas.net>
> To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
> Subject: [Sca-cooks] Platina's "rooster fries"
> Reply-To: sca-cooks at ansteorra.org
>
> Selene asked:
> > Thanks for the tip, they sell "rooser fries" at my local Chinese
supermarket.
> > Yah, we know where a chicken keeps his "nuggets"! What chapter/number
Platina?
>
> >From the organ-meats-msg file in the Florilegium:
> > Platina 4.38
> >
> > 38. On Chicken Roll
> >
> > Divide crests of chickens in three pieces, livers in four,
> > and leave testicles whole. Cut lard into bits, but do not
> > pound. Cut up finely two or three ounces of veal fat, or,
> > instead of fat, add beef or calves marrow. Use as much as
> > will be enough of ginger, cinnamon, and sugar. Mix all
> > these with about forty dried sour cherries; then put in a
> > roll made suitable for it from finely ground meal. It can
> > be cooked in an oven or under cover on the hearth. When it
> > is half-cooked, put over it two beaten egg yolks and a bit
> > of saffron and verjuice.
>
> --
> 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 ****
>
> --__--__--
>
> Message: 5
> From: "Joan Nicholson" <gryphon at a-glitch.com>
> To: <sca-cooks at ansteorra.org>
> Subject: RE: [Sca-cooks] immersion blenders
> Date: Fri, 15 Feb 2002 22:57:35 -0700
> Reply-To: sca-cooks at ansteorra.org
>
> Nope, Blues are hands down the best anywhere.
>
> Prydwen, born in Florida, raised in Maryland
>
> >
> > --
> > [ Picked text/plain from multipart/alternative ]
> > In a message dated 2/15/2002 5:45:23 PM Eastern Standard Time,
> > Only until you get to Florida than stone crabs are the best :)
> >
> > Ron
> >
>
> --__--__--
>
> Message: 6
> Date: Sat, 16 Feb 2002 01:08:19 -0500
> From: A F Murphy <afmmurphy at earthlink.net>
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Re: [Sca-cooks]soft shell crabs, was immersion
blenders
> Reply-To: sca-cooks at ansteorra.org
>
> Now, I have a weird question, and I don't know if any of you can answer
> it. I eat crab happily, No problem, Yes, the real stuff, not surimi...
> I've picked it from the shell, I've had it in a Korean restaurant where
> whole crabs had to be fished out of very spicy broth and managed with
> chopsticks (I wasn't very good at that.) I like it.
>
> The one time I ate soft shell crab, I had a histaminic reaction. Not
> serious, but very annoying. Now, I know perfectly well it is the same
> animal. I avoided all crabs for quite a while afterwards, don't remember
> when or why I ate them again... but they don't bother me. I didn't have
> anything else that day I don't eat all the time, and this was a
> different reaction than I have ever had to anything else in my life.
>
> How can I possibly be allergic to an animal in one life-stage but not
> the rest of the time? Does it secrete a chemical, or have different
> hormones, or something? Not a major problem, soft shell crab has never
> exactly been hard to avoid... doesn't sneak up on you! But it doesn't
> make sense to me.
>
> Anne
>
> Philip & Susan Troy wrote:
>
> >
> > Such a breed may exist, but blue crabs aren't it. The fact that they
> > can be harvested with a soft shell is due to the fact that as they
> > grow, they split out of their old, hard shell, with a new, soft shell
> > underneath. It takes a while for that new shell to harden, and if you
> > catch one at the right time (depending on your location, there's a
> > season when this phenomenon is fairly common), it can be classified
> > as soft-shelled. Soft-shells, a.k.a. busters, command a higher price
> > because they're in great demand, and can be eaten whole, with less
> > waste and more viable crabmeat per total ounce of crab body weight.
> >
> > Adamantius
> >
>
>
>
> --__--__--
>
> Message: 7
> Date: Fri, 15 Feb 2002 23:56:45 -0800
> Subject: Re: [Sca-cooks] tv slingers of hash
> From: Gary Walker <gerekr at ravensgard.org>
> To: <sca-cooks at ansteorra.org>
> Reply-To: sca-cooks at ansteorra.org
>
> Opinions on Nigella? Who just started being broadcast in the US on E!
> (which I get on satellite dish) and Style (which I don't), this month.
>
> Still waiting for the schedule to settle down to predictability! Have
seen
> only one show, the one with grandmother's ginger bread-and-butter
pudding...
> which was either the first or second show.
>
> Missed this week's altogether -- weekend food, including 36-hour pork
roast?
>
> I like her, but I'm a sucker for a british accent, 8-).
>
> Chimene
>
>
> --__--__--
>
> Message: 8
> From: Nambeanntan at aol.com
> Date: Sat, 16 Feb 2002 03:19:16 EST
> Subject: Re: [Sca-cooks] tv slingers of hash
> To: sca-cooks at ansteorra.org
> Reply-To: sca-cooks at ansteorra.org
>
> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 2/16/2002 3:02:17 AM Eastern Standard Time,
> gerekr at ravensgard.org writes:
>
>
> > I like her, but I'm a sucker for a british accent, 8-).
> >
> > Chimene
> >
>
> I've caught bits and pieces, after the second time she runs her hand
through
> her hair while cooking I gotta change channels. Maybe they don't have
> scunchis in England?
>
> Ron
>
> --__--__--
>
> Message: 9
> Date: Sat, 16 Feb 2002 07:22:27 -0500
> To: sca-cooks at ansteorra.org
> From: Philip & Susan Troy <troy at asan.com>
> Subject: RE: [Sca-cooks] immersion blenders
> Reply-To: sca-cooks at ansteorra.org
>
> >Nope, Blues are hands down the best anywhere.
> >
> >Prydwen, born in Florida, raised in Maryland
>
> I have to go with this, too. There's a reason why people go to the
> trouble of eating blue[-claws] even though larger species provide
> easier access to their crabmeat jones.
>
> Dungeness crabs are okay... but not as delicate as a blue.
>
> Ditto the king crab ;-) (with the possible exception of Alaskans;
> they may be better locally), and the stone crab (claws are kind of
> coarse, and if big hunks were my primary concern I could eat lobster)
> and I won't even discuss the poor slobs who don't understand the
> difference between pink-dyed surimi/fish cakes and crab meat. Hey, I
> _like_ fish cakes, but there's something about taking an ancient
> protein source and adding pink paint to the outside and changing its
> name that seems to spoil its flavor.
>
> Adamantius
>
> --__--__--
>
> Message: 10
> From: "Randy Goldberg MD" <goldberg at bestweb.net>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] Everyone gone already?
> Date: Sat, 16 Feb 2002 07:48:00 -0500
> Reply-To: sca-cooks at ansteorra.org
>
> > AND, I'm local, apparently. Hey, you're not a gentle formerly known
> > as Galen, are you?
>
> I've never been known as Galen... but I am known in Pern fandom as
Gaellon,
> pronounced the same way.
>
> Avraham haRofeh
> aka Harper Master Gaellon
> mka Randy Goldberg MD
>
>
> --__--__--
>
> Message: 11
> From: "Randy Goldberg MD" <goldberg at bestweb.net>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] immersion blenders
> Date: Sat, 16 Feb 2002 07:53:24 -0500
> Reply-To: sca-cooks at ansteorra.org
>
> > <<
> > Here in Maryland you can find whole parts of crabs floating about in
> soups
> > and sauces, yes, shell and all. If you add the 'mustard' in the crab
to
> a
> > recipe it increases the flavor and richness.
> > Olwen >>
> >
> > What kind of mustard? Dijon, Cajun, Regular, or other types?
>
> The "mustard" of a crab is sort of like the tomalley in a lobster - IIRC,
> it's the liver, but the taste is very concentrated.
>
> Avraham
>
>
> --__--__--
>
> Message: 12
> From: "Randy Goldberg MD" <goldberg at bestweb.net>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] immersion blenders
> Date: Sat, 16 Feb 2002 07:55:50 -0500
> Reply-To: sca-cooks at ansteorra.org
>
> > Soft-shells, a.k.a. busters, command a higher price
> > because they're in great demand, and can be eaten whole, with less
> > waste and more viable crabmeat per total ounce of crab body weight.
>
> AND because they're a LOT of work to farm and produce. The crabbers can
tell
> when a flat of crabs is getting ready to molt, and often will sit up all
> night waiting for them to start.
>
> Avraham
>
>
> --__--__--
>
> Message: 13
> From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
> To: sca-cooks at ansteorra.org
> Date: Sat, 16 Feb 2002 08:23:19 -0500
> Subject: Re: [Sca-cooks] A project for Olwen
> Reply-To: sca-cooks at ansteorra.org
>
> On 15 Feb 2002, at 23:36, Stefan li Rous wrote:
>
> > Olwen said, after previously complaining because she couldn't think of
> > a new project to do: > Now I don't know about you, but I imagine
> > something kinda like a half round > curve shape that is a whole
> > lamprey bound in a pastry with it's tail hanging > out one end and
> > it's head, complete with whole nutmeg in it's mouth, hanging > out the
> > other. Maybe it's just me. Whatever the case, I do not think you >
> > could get anyone in out Barony to eat it.
> >
> > There's your next project. Illusion food, rather than sotelitie. Out
> > of marzipan. You'll know you've succeeded when your barony won't eat
> > it either, until you convince them that it's marzipan and not lamprey.
> > You could make the teeth out of sugar paste.
>
> Don't forget to insert cloves in all the holes where you stabbed it
> with your knife. (Cloved lamprey -- now there's a horrifying idea.)
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
>
> --__--__--
>
> Message: 14
> From: "Diamond Randall" <ringofkings at mindspring.com>
> To: "sca-cooks" <sca-cooks at ansteorra.org>
> Date: Sat, 16 Feb 2002 8:55:10 -0800
> Subject: [Sca-cooks] Re: Shopping as Economic Warfare
> Reply-To: sca-cooks at ansteorra.org
>
> [ Converted text/html to text/plain ]
>
> >
> > From: Stefan li Rous <stefan at texas.net[1]>
> > >Another good one that I like is how Baron Akim got his quinces to make
> > >quince paste two years ago. Quinces are usually rather expensive in
> > >the grocery. They also happen to need to be overly ripe before you
> > >can use them. (See the quinces-msg file in the Florilegium). Anyway,
> > >Akim managed to time it to show up at his grocery when the quinces
> > >were beginning to look old and "gooey". And offered the grocery a
> > >fraction of their original asking price for these ugly, doubtlessly
> > >about to go to waste, fruits. And thus he came to Pennsic with a
> > >large container of quince paste which some of us there got to taste.
>
> Anahita replied:
> > Well, this is the first time I've ever heard of using over-ripe
> > quinces. A ripe quince is really really hard but incredibly
> > wonderfully fragrant. I've never seen a gooey quince and one like
> > that would be rather "gone". For jams and pates one generally doesn't
> > use the spoiled ones, but I am not dissing Baron Akim, since quinces
> > are quite expensive, and i think he did fine, talking the grocer down
> > to a good price.
> >
> > I bought a whole case of them in November
>
> While I did get a really good deal, the quinces weren't exactly "gone".
> The shelf life of a hard fruit like quince is pretty long compared with
> say peaches and apples (but not eternal like fruitcakes). I have
> never seen an "overripe" quince either. They are either firm and rather
> hard or go to areas of mushy brown rot like a pear. What I bought
> was actually good quality fruit which I would describe as "shopworn" with
> blemishes on the skins (but not gooey bruises or rot). There were a few
which
> had shown signs of dehydration with slight withering at the base of the
stem..
> This is no different from the long stored "winter apples" you get by
Spring
> which are no longer crisp but still fine for baking and making applesauce.
I
> was able to make the produce grocer realize that while still good and
> wonderfully
> fragrant, the increasingly "tired" look of the fruit was not going to
remain
> marketable
> at the asking price. For $2.00 each, patrons expect perfection. Also the
> holiday season was about past when the few people who buy them for their
> traditional
> fare. Offering to buy out the whole display for $.10 each was not
completely
> successful, but
> he sold me all but the absolutely perfect ones (selling me about 90 % of
the
> quinces) at
> $.20 each. This was about 2 bushels. Most of the surface blemishes came
off
> in peeling
> with firm flesh underneath and judicious paring saved at least half of
more
> damaged fruits.
> If you have ever had to prepare a lot of quinces, you know there is going
to
> be a lot of
> waste anyway as they are not easy to peel. and dice. The kitchen smelled
> wonderful
> with the heavy quince fragrance. My bargain was catching the quinces just
> past their
> optimum period of easy marketability.
>
> Another super deal I once achieved was with the use of grocery coupons, a
> source almost
> always overlooked (in those days) in buying supplies for SCA feasts. The
> trick is to get enough
> of them.In my periods of unemployment in my younger days, I would help out
at
> newspaper recycling
> stations for the Boy Scouts, going in twice a day to stack and pack the
> semi-trailers in which
> people would drop off their old newspapers. The Scouts were quite happy
for
> the help in
> getting optimum load in their containers.. I recovered huge numbers of
the
> slick color
> coupon inserts (which the re cyclers don't want in their pulp newsprint
> anyway). I was able
> to gang cut good value coupons in lots of 50 or more. Also the local
post
> office would dump
> excess bundles of rural route coupon mailers (occupant) for which there
were
> more to
> distribute than mailers provided. when I got a good one, I would check
the
> local PO dumpster
> later that day. Between the re cyclers and the excess mailers, I usually
> could double or even
> triple my feast budgets in buying power. One of the best examples was
when I
> had a pile of
> the new brand Florida Gold promo $1.00 off fresh orange juice. The local
> store at that time
> would double coupons up through $1.00, so I bought 34 gallons of fresh
orange
> juice with
> coupons for free as the $1.89 per half gallon item was sold at the full
$2.00
> discount
> which even paid part of the sales tax that I would have paid (except I was
> buying with the
> nonprofit tax number, so the extra $.11 was a bonus advantage to the rest
of
> my purchases).
> I was able to find coupons which gave significant savings enough on my
feast
> budget that
> I was able to essentially more than triple it. Therefore, I could use
butter
> in quantity and
> really extravagant use of luxury items like heavy whipping cream and nuts
> without blowing
> the budget.
>
> I certainly miss the early days of couponing with the many "no expiration
> date" coupons and the
> higher doubling limits store then offered. What I hate most these days
are
> the manufacturers
> who print "not to be doubled" on their coupons. What business is it of
theirs
> that a local store
> offers to match their discount with one of their own? Alas for the Good
Ole
> Days when I could
> go to Krogers and fill 17 buggies to overflowing and end up paying pretty
much
> just sales taxes.
>
> Akim Yaroslavich
> "No glory comes without pain"
>
>
> --- Diamond Randall
> --- ringofkings at mindspring.com[2]
> --- EarthLink: The #1 provider of the Real Internet.
>
>
> ===References:===
> 1. mailto:stefan at texas.net
> 2. mailto:ringofkings at mindspring.com
>
>
> --__--__--
>
> Message: 15
> Date: Sat, 16 Feb 2002 10:35:07 -0500
> From: Tara Sersen Boroson <tboroson at netcarrier.com>
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Re: [Sca-cooks]soft shell crabs
> Reply-To: sca-cooks at ansteorra.org
>
> Anne sayeth:
>
> > The one time I ate soft shell crab, I had a histaminic reaction. Not
> > serious, but very annoying. Now, I know perfectly well it is the same
> > animal. I avoided all crabs for quite a while afterwards, don't remember
> > when or why I ate them again... but they don't bother me. I didn't have
> > anything else that day I don't eat all the time, and this was a
> > different reaction than I have ever had to anything else in my life.
> >
> > How can I possibly be allergic to an animal in one life-stage but not
> > the rest of the time? Does it secrete a chemical, or have different
> > hormones, or something? Not a major problem, soft shell crab has never
> > exactly been hard to avoid... doesn't sneak up on you! But it doesn't
> > make sense to me.
>
>
> Interesting! Well, with soft-shells, you're eating the whole critter,
> including a lot of parts you wouldn't eat when picking a hard-shell.
> For instance, many people avoid the "mustard," (the liver, as Master
> Adamantius told us in another message.) But you can't avoid it when
> eating the bugger whole. It could have been a reaction to something the
> crab itself ate, or something it had been filtering through it's liver.
> Or to some compound in the "skin" that would become the shell, which,
> obviously, we usually don't eat.
>
> (Well, we often find bits of shell in poorly cleaned lump crabmeat,
> especially crabcakes at restaurants. I'm still trying to figure out a
> polite way to remove sharp, hard bits of shell from my mouth in a nice
> restaurant...)
>
> -Magdalena
>
>
>
> --__--__--
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> End of Sca-cooks Digest
>
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