[Sca-cooks] Gunthar Updates

[Carol Eskesen Smith]

It was directed to Master A, actually; he made those sausages by hand Saturday, then smoked them at my place Sunday, and then complained about how sore he was from stuffing all those sausages on Monday, neglecting the work he'd done smoking them.  First time of smoking anything for Nikki and me, hence the referral to an education.  (I hope this makes things clearer; it would probably work better in a real conversation than by e-mails passing in the night.)
That salmon sounds really good, too.

Regards,
Brekke

----- Original Message -----
From: Huette von Ahrens
Sent: Tuesday, November 16, 2004 6:20 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Gunthar Updates

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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