[Sca-cooks] Healthy SCA cooking

[Olwen the Odd]

I cann't make it at my studio.  Have to go to someone's house.  I aroma of
boiling ginger is very strong and lingers a long time.  We make up big
batches of it at once so the air in the kitchen can actually sting your
eyes.  At the warehouse where I live, the smell would permeate the entire 5
stories of at least the East side where I am.'
Olwen

>Whoops.... no, I've not actually made it, I buy it in 5lb quantities <g>
>
>Kristianne
>
>----- Original Message -----
>From: "Olwen the Odd" <olwentheodd at hotmail.com>
> > This a contradiction of words.  Have you ever *made* candied ginger?
>After
> > peeling and thinly slicing it you must boil it in syrup water for hours
>it
> > seems like then dry it before tossing it with sugar.  I personally love
>it.
> > But then, we all know my opinion about food and men and beer.  I should
> > bite.
> > Olwen


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