[Sca-cooks] from a newbie

[chirhart_@netzero.net]

Hi ya From chirhart.   Whom likes meat "Rare"
----- Original Message -----
From: "Linda Anderson" <lpa1 at sunlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, February 12, 2004 4:43 PM
Subject: [Sca-cooks] from a newbie


> Please excuse the first post from a newbie via Philippa but:
>
> My mother always ground her own beef for hamburgers and I always made my
> own sausage from my own pigs.  How could one tell if the salt/pepper/spice
> ratio was correct without tasting?  I know my mom and I did taste and as I
> told Phillippa, the dog (a toy fox terrier) always vied with us for the
> tastings.
>
> The problem (as I know of it) with raw beef in a restaurant is the
> cleansing process- what did the restaurant do to clean/disinfect the
> grinding mechanism between grindings of various meats not where did the
> original cuts come from.
>
> I love sushi and sashimi.  and almost raw/cold-inside beef steaks.  Not
> that we can get sushi or sashimi up here in Northeastern PA.  more's the
pity!
>
> I'm enjoying lurking on the discussions this week.  I can't take garlic,
> either (but not really allergic) but I keep it out of all my recipes.
>
> When did potatoes become available in Europe?  did they really come from
> the Andes and the conquest of the Incas?
>
>
> Linda
> no nom yet nor a Barony or anything else