[Sca-cooks] catching drippings

[Phil Troy / G. Tacitus Adamantius]

Also sprach vicki shaw:
>Can you imagine being satisfied with meat loaf, hamburgers, hot dogs and
>pizza when there are such exquisite and subtle things to eat out there in
>the wide world!

Satisfied? No. Can all those things be exquisite and subtle? 
Certainly they can. Under the right circumstances, maybe more so than 
judhabs. Unfortunately, we don't tend to want them to be, so they're 
usually not. You might read Mark Bittman's stuff sometime, as an 
example of simple but exquisite cookery and the care that can go into 
it. Also John Thorne...

Adamantius

>
>Angharad
>
>  > Judhab Lhubz al-Qata'if. Take qata'if-bread as required: spray the
>>  dish with a little rose-water, and place the bread thereon in layers,
>>  putting between each layer almonds and sugar, or pistachio ground
>>  fine: spray again with rose-water. When the bread fills the dish,
>>  pour on a little fresh sesame-oil, and cover with syrup. Hang over it
>>  a fat plucked chicken, smeared with saffron: when cooked, remove.
>>  Small stuffed qata'if are also treated in this way.
>>
>>  A later judhab recipe says:
>>
>>  The method of suspending the chicken over judhab is as follows. Hang
>>  it up in the oven, and watch: then, when the fat is about to run,
>>  place the judhab under it.
>>
>>  Elizabeth of Dendermonde/Betty Cook
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>
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