[Sca-cooks] red curry paste v green and army food

[vicki shaw]

Next time I go to A-Dong, my local Asian supermarket, i will look for tubs.
I use enough of it and have to buy the cans by the stacks!
Never noticed tubs tho, and A-Dong (no pun intented) is a BIG place.  In
West Hartford, CT
Fresh fish every Thursday!  and such variety.  Oh, I like munkfish, and
A-Dong has it periodically.  Anyone have any good recipes?

Oh, and thanks for the army food info....

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

> Many people claim that the stuff in the tubs (I like the sour curry
> myself, but frequently don't add the tamarind or lime recommended to
> actually make it sour: it's the closest commercially available mix to
> approximate some of the Burmese curries that are my favorites) is
> less salty and fresher-tasting than the little cans. Just FYI...
>
> >Speaking of armies, when you do battle/siege enactments, are the solders
fed
> >as they would have been in period?  I watched an episode of the
battlefield
> >detectives when they did Scotland's Culloden Field and it seems that
> >soldiers often brought their own grub.  Can any one shed some light on
that?
>
> Not on modern reenactment, but I'm pretty sure Froissart provides us
> with eyewitness accounts of Scottish soldiers making oatcakes in the
> field, using supplies from their saddlebags, from the Scottish Wars
> of Rebellion in the early 14th century...
>
> Adamantius
>
>
> >
> >Angharad ferch Iorwerth; MKA Vicki Shaw
> >Barony Beyond the Mountain
> >East Kingdom
> >vhsjvs at gis.net
> >
> >www.omygoddess.biz
> >----- Original Message -----
> >From: "margali" <mtraber251 at earthlink.net>
> >To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> >Sent: Monday, January 12, 2004 7:53 PM
> >Subject: Re: [Sca-cooks] Re: Industrial-sized bags of rice
> >
> >
> >>  i should probably trade you a tub of red curry paste for a tub of
green
> >>  curry paste, i think i still have 3 or 4 tubs left...
> >>
> >>
> >
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