[Sca-cooks] Re: Sca-cooks digest, Vol 1 #2646 - 20 msgs

[Lynn Hunter]

We have pierogie presses - compliments of Lady Olwen - in 2 sizes (maybe 3,
I'm a little fuzzy on that) that we used when we did Atlantian 12th Night
this past January.  We did Mushrooms of the First Night, in pastie form
rather than as pies or tartlets for part of the first course.

We had one guy on dough making, 2 guys on pierogie press and me on fillings.

It took us about 4 hours and we made 465 of the bloody things.  It was
MONTHS before I could look at mushrooms....

Ro,
Scullion, Bright Hills Cooks Guild


>Message: 5
>Date: Wed, 23 Oct 2002 15:45:03 -0600 (MDT)
>From: Linda Peterson <mirhaxa at morktorn.com>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Re: large dayboard
>Reply-To: sca-cooks at ansteorra.org
>
>On Wed, 23 Oct 2002 jenne at fiedlerfamily.net wrote:
> > The only reason I suggest not doing this is that I find it wastes a lot
>of
> > cheese, and people eat about 3 of these each. That's 2100 pasties.
>Depends
> > on the size of your cook's guild, I guess.
>
>Has anyone ever tried using a tortilla press with pie dough to make the
>pastie pastry circle? Or do you do triangular shapes?
>
>Mirhaxa
>   mirhaxa at morktorn.com


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