[Sca-cooks] catching drippings

[Phil Troy / G. Tacitus Adamantius]

Also sprach Elaine Koogler:
>You said a mouthful, Lady!  I really feel sorry for a friend of mine 
>who will only eat what you've described, along with the  occasional 
>potato.
>
>Kiri

Me, too. My nephew lived, it seems, for about the first 15 years of 
his life, on white bread, peanut butter, grilled cheese sandwiches, 
saltine crackers and fish sticks. Then he grew up.

Adamantius, well aware of how confrontational that sounds

>
>vicki shaw wrote:
>
>>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!
>>
>>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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>>
>
>--
>Learning is a lifetime journey...growing older merely adds 
>experience to knowledge and wisdom to curiosity.
>					-- C.E. Lawrence
>
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