[Sca-cooks] al-Barran Midwinter is done!

[Kathleen A Roberts]

On Wed, 22 Dec 2004 00:09:32 -0600
  Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Cailte described the recent feast she ran:
egg 'salad' (ugly peeling
>> necessitated the morphing of stuffed eggs)
> Interesting recovery, even if egg salad isn't period. Or 
>is it? Anyone have any recipes or evidence for a period 
>egg salad? Was your problem with the eggs peeling them? 

those eggs probably came out of the chickens the morning 
before.  got them from the local egg farm where you can 
get 30 small eggs for $1.00.  and i got 360 of them.  we 
just kind of took the eggs farced ingredients and mooshed 
(technical term) them all together and made a pretty ring 
of gold around the pate (chopped livah)  it was 
sooooooooooo cute...   one of my crew and three young 
ladies (8 to 14 yrs) were in a corner, peeling eggs and 
singing christmas carols. 8)


> How does this oatmeal pudding vary from oatmeal (eaten 
>as breakfast) in texture?

perhaps a bit more firm, and a lot more buttery.


> Do you have evidence of thyme being used to make a broth 
>in period? As a broth to be eaten as just that? How 
>"rich" was it in any tests you made (since you didn't end 
>up making it for the feast)?

vegetable broth with lots of thyme in it.  very light. 
 nice digestif.  in period?  i don't know.  but it 
certainly can clear the palate.  after all the extra beef 
stew sent out, i didn't think they cared too much about 
'light'. ;)

>> site janitorial staff, bartenders and security (makes 
>
> Ouch. Having to pay for staff like that seems like it 
>would really run up your hall costs. Did this mean folks 
>couldn't bring in their own alcoholic beverages for 
>instance?

you got it.   cash bar, security, paid for parking. 
 certainly does run it up!  you drink your own, you are 
asked to leave.

>> now on to the 'baronial green chili stew' at estrella!
> Not period, but it still sounds interesting. Recipe? 


it's tradition.  everyone makes their green chili stew 
differently, and i find it interesting that the kiddo from 
baltimore is doing the new mexican food this year. ;)

just a beef or pork or chicken soup/stew with green chili. 
 my favorite is with ground beef, onion, garlic, taters 
precious, and of course green chili.  a little bay leaf, 
salt, pepper and oregano.   (proportions?  we done need no 
steenking proportions!) some people put pinto beans in it, 
others corn.   some top it with grated cheese.

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admisions
Administrative Asst. II
505-277-6249