[Sca-cooks] catching drippings

[Phil Troy / G. Tacitus Adamantius]

Also sprach vicki shaw:
>Did his horizons expand with age?

Somewhat. Not only has he become a bit more eclectic in his tastes, 
he's also become a prize-winning sourdough bread baker.

But that was sort of my point: most of the meat-and-potatoes adults I 
know simply have the same tastes they had when they were three, and 
never matured in that area, for a wide variety of reasons. I'm not 
saying that everyone with eclectic tastes in food is an adult, but 
the ones who poke at it with the tips of the fork tines, sniff at it 
suspiciously, and make disparaging comments without tasting it, 
because it's something they haven't encountered before, are basically 
displaying infantile behavior, regardless of your size and age. When 
you become a full adult, by definition, you no longer do that.

Adamantius

>
>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 6:18 PM
>Subject: Re: [Sca-cooks] catching drippings
>
>
>>  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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