[Sca-cooks] Fw: more food challenges!- Angostura Bitters

[Phil Troy / G. Tacitus Adamantius]

Also sprach Sue Clemenger:
>Good recovery....looks like you measure up! ;o)
>--maire

I try very hard never to go over the line. People find that gallin'.

A.

>
>Phil Troy / G. Tacitus Adamantius wrote:
>
>>Also sprach Sue Clemenger:
>>
>>>"gilled" liver? Had it been underwater long enough to turn fishy 
>>>or something?
>>>--maire, pondering the raising of underwater veal, and wondering 
>>>where the Rock is.....
>>
>>
>>Nah, it was so rich he had it portioned into half-cup serving 
>>sizes. The half-cup measure he used was called a ____.
>>
>>>Phil Troy / G. Tacitus Adamantius wrote:
>>>
>>>>I used to work for a guy named Mark May, who made a sauce for 
>>>>gilled calves' liver with a carrot/stock reduction, cream, 
>>>>rosemary, and bitters. It was surprisingly good, but you could 
>>>>only eat about three or four ounces of it anyway before your 
>>>>entire body sorta went, "BLUMMMMPHHH".
>>>
>>>
>>>
>>>_______________________________________________
>>>Sca-cooks mailing list
>>>Sca-cooks at ansteorra.org
>>>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>>
>>
>>_______________________________________________
>>Sca-cooks mailing list
>>Sca-cooks at ansteorra.org
>>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>>
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks