[Sca-cooks] catching drippings

[vicki shaw]

oh I do not disagree with you, milord, but then would we still be calling
them meatloaf, hamburgers, hotdogs and pizza?  a rose by any other name is
still a rose.

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, February 22, 2004 3:51 PM
Subject: Re: [Sca-cooks] catching drippings


> 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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