[Sca-cooks] Re: grain in milk dishes

[Christina L Biles]

Jadwiga said:
>>>Ok, guys, how do you cook grain dishes in milk, as in the millet cooked 

in milk Platina suggests?

I don't know.  Every time I've tried to cook something milk, be it grains 
or pears or whatever, the milk separated into curds & whey.  I have a 
speculation that raw milk may react differently, but I don't have a source 
for it.

>>I am more and more of the opinion that not cooking our grains in broth 
is doing people a 
disservice in the feasthall.

It isn't just the grains.  Platina's noodles in broth recipe (Roman 
Noodles) was just insanely popular at my last feast, and I used plain 
dried noodles, not even hand made.  It was a cheap and easy filler dish (I 
thought) to provide a bed for the meat skewers.  I expected most of it to 
come back.  Instead, we had demands for more, more, more coming back to 
the kitchen.

Now I cook noodles in broth as a side dish at home.  ;>

-Magdalena

Roman Noodles
Blend meal which has been separated from chaff with water in the best way. 
When it has been blended, spread it out on a board and roll it with a 
rounded and oblong piece of wood such as bakers are accustomed to use in 
such a trade. Then when it has been drawn out to the width of a finger, 
cut it. It is so long you would call it a fillet. It ought to be cooked in 
rich and continually boiling broth, but if, at the same time, it must be 
cooked in water, put in butter and salt. When it is cooked, it ought to be 
put in a pan with cheese, butter, sugar, and sweet spices.