[Sca-cooks]

[Micheal]

 Very valid point I will have to do more research.
 Da
----- Original Message ----- 
From: "Phlip" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, December 06, 2004 5:17 PM
Subject: Re: [Sca-cooks]


>
> Ene bichizh ogsen baina shuu...
>
>> No cause there is already a beef product there but thanks for the
>> suggestion.
>>  Da
>
> Well, keep in mind that venison is a lot leaner than beef, and that, if 
> that
> picture is anything to go by, you're going to want a fatty piece of meat.
> Also, if the comments by the Japanese folks are anything to go by, you're
> going to want a fatty, TOUGH pieve of meat.
>
> What is the recipe you're using? If it's period, for that meal, it might
> give you some idea about what sort of textures, etc, they're expecting 
> from
> the meat.
>
> Saint Phlip,
> CoD
>
> "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....
>
>
>
> -- 
> No virus found in this outgoing message.
> Checked by AVG Anti-Virus.
> Version: 7.0.289 / Virus Database: 265.4.5 - Release Date: 12/3/04
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks