[Sca-cooks] Gunthar Updates
Huette von Ahrens
ahrenshav at yahoo.com
Tue Nov 16 15:08:54 PST 2004
I am not sure who this was directed to. But I
didn't smoke the salmon. I smoked the ducks.
The salmon I cooked in beer and parsley, rosemary
and thyme using a period recipe, which I posted
here a few years ago, which is in the
Florilegium.
Huette
--- Carol Eskesen Smith
<BrekkeFranksdottir at hotmail.com> wrote:
> And you didn't even include the smoking thereof
> on Sunday! :) Thanks for the education! (AND
> the loan of the smoker, which is now sheltered
> in my garage, out of the elements.)
>
> Regards,
> Brekke
>
> ----- Original Message -----
> From: Phil Troy / G. Tacitus Adamantius
> Sent: Monday, November 15, 2004 7:28 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Gunthar Updates
>
> Also sprach Huette von Ahrens:
> >Etien and Baka spent most of the morning
> >cleaning, deboning and filleting 100 lbs of
> >salmon. I am not sure they have ever forgiven
> >me for that. They both keep telling me
> stories
> >of where they continued to find fish scales
> ...
>
> You can tell them from me that deboning and
> filleting (and once
> you've done that, how hard is the cleaning???)
> 100 pounds of salmon
> is like winning the lottery on your birthday
> compared to shelling
> even, say, 30 or 40 pounds of shrimp...
>
> I'm not sure why this struck me the way it did;
> I'm not just dissing
> someone else's work habits. Let me think about
> this and get back to
> people. I think there may be some kind of Great
> Profound Thoughts
> (tm) on food preparation emerging... I think I
> may have to reexamine
> the "Just Shut Up and Do It" principle of
> industrial food service.
>
> Keep watching the skies!
>
> Adamantius (who is still feeling a little achey
> after processing 20
> lbs of sausage by hand Saturday evening)
> --
=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.
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