[Sca-cooks] Oops!

[Generys ferch Ednuyed]

Salad Dressing Fried Chicken??

Generys

P.S.  So who exactly was at the potluck @ Pennsic? I was there very briefly
(I was the chick in the sea-green tunic who brought her tall, red-haired
husband) but couldn't get there earlier or stay later b/c of helping w/ a
friend's Laurel vigil (and because the!@#$# royalty showed up 30 minutes
earlier than they said they would, I STILL missed her actually being put on
vigil... !@#$!@#$ @#%#!@$#@!$#!@$ - I really wanted to see her face,
<sigh>).  Anyway, I know I got to talk to a few people, but I'm so very very
bad with names, I don't know who!!! 



> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org [mailto:sca-cooks-
> bounces at ansteorra.org] On Behalf Of Phlip
> Sent: Friday, August 22, 2003 4:51 PM
> To: Cooks within the SCA
> 
> 
> Ene bichizh ogsen baina shuu...
> 
> > The comment about dredging the chicken in icing sugar instead of flour
> got
> > me thinking--besides Master A's garlic brownies, who else has used the
> > wrong food substance? I mixed up the cayenne and paprika once--it was
> > inedibly hot paprikas--which is why I now label all my spices even if
> it's
> > turmeric.
> >
> > Anybody else?
> >
> > Margaret, who faces a weekend of spice labeling and wedding cake
> planning
> 
> Well, I'm sure everyone has heard the story by now, of the Salad Dressing
> Fried Chicken, but the worst I ever personally experienced was back in
> boarding school, when a couple of the Jewish girls decided to cook a
> traditional Jewish meal for some holiday or another. Instead of adding a
> teaspoon of salt to the soup, they added a tablespoon...awful stuff...
> 
> Saint Phlip,
> CoDoLDS
> 
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
> 
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
> 
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
> 
> 
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