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

[margali]

also, when meal planning for pennsic, picking things that are 
[generally] period, require fairly simple preparation [things like beef 
ystewed, or seethd neeps, long slow cooked stuff] is a must.

5 years ago phlip was astonished at how little work my middle eastern 
duckfest was, the hardest part was when the hummus we had went funny, 
and we had to make white sals by sitting there and pounding the walnuts 
and garlic, and mustard and whatnot together into a paste. was a lot of 
fun, husband rob and i sat there and chatted and sang and pounded for 
about 2 hours to make enough. came out nicely, used sumac and dried 
parsley to make a nice elaborae swirl pattern on the top even though it 
wasnt mentioned in the recipe=) would have been nice to have had a huge 
mortar and pestle, but what we had and used was freezer ziploc bags and 
pounded with discharged propane 1# cylinders=)

Phlip wrote:

> Ene bichizh ogsen baina shuu...
> 
> 
> 
> 
>>Thanks but no thanks, I am not wild about the red one.
>>Tubs?  I buy them by the itty bitty can!  lol!  But then again, I haven't
>>been cooking for armies.
> 
> 
> Margali doesn't cook for armies, other than our Pennsic gig, but I like hot
> stuff, so I kinda tend to go through the curry paste- dis the better part of
> a tub in the last year and a half- and this stuff is great- it doesn't go
> bad. I suspect any nasty little buggies are afraid to get near it ;-)
> 
> I do a lot more carbs, particularly rice than they do, too. Rob tends to
> bring it home for me in 25 lb bags ;-)
> 
> Saint Phlip,
> CoDoLDS
> 
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
> 
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
> 
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
> 
> 
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-- 
~~~~~~~~~~~~~~~~~~~~
Aruvqan, nicknamed Margali
http://www.geocities.com/aruvqann/index.html
No matter where you go, there you are.