[Sca-cooks] Gunthar Updates

[Huette von Ahrens]

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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