[Sca-cooks] Hello! and questions...

[Jim and Andi]

Anahita, that would be a great help. Let me specify, though. The meatballs
were baked in an oven per the recipe and came out cracked. I made the
endoring paste very thick, thicker than elmer's glue, with egg yolks, bread
flour and saffron threads I powdered in a mortar with a tiny amount of sugar
(this helps in grinding to a powder). I got the endoring to stick well and
pretty evenly and it was a very bright yellow, but they had an unpleasantly
strong saffron smell. I'll definitely use less saffron! But the effect I was
going after was crabapple-sized meatballs... can you ask her why she chose
to make the meatballs so small? Please feel free to give your friend my
email address if you don't want to forward mails back and forth...
icbhod at comcast.net.

Thank you again and profusely,
Madhavi

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of lilinah at earthlink.net
Sent: Monday, October 07, 2002 11:23 AM
comments, i have no other help to offer :-(

I will ask my friend about her experience. I was not a judge at the
competition - when i got there, they had three already - but i was
invited to join them in tasting the food, and of course, i reviewed
the documentation. The contest was wonderful - 11 entries and a wide
range from fruit, to vegetables, to meats to sweets.

Anahita
_