[Sca-cooks] turnips

[jah at twcny.rr.com]

This is my fav dish to make :)

I use the sharpest chedder cheese that
I can find.  If I can't find a good sharp
cedder, then I use a blend of chedders.

I find the best turnips either in my garden, or
price chopper.

I don't know how you prep your turnips,
but I peel and slice then boil the slices
and it does not matter if some of them are
old or not.  They come out all tender.

As for other receipes.

In lasginia
speggitti
in piegrios
made as pickles.

Jules/Mistress Catalina

ps I just got my first published article in
a critical studies journal on how to teach
Mark twain writings :)  The journal is called
"Mark Twain Annual"
> ------------------------------
> 
> Message: 2
> Date: Mon, 27 Sep 2004 14:10:55 -0400
> From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
> Subject: [Sca-cooks] turnips
> To: <sca-cooks at ansteorra.org>
> Message-ID: <014801c4a4bd$5875b5e0$d46c3cd1 at netaxs.com>
> Content-Type: text/plain;	charset="Windows-1252"
> 
> ok, enough about beets.... (havent liked them since i spilled beet 
> juice on
> a white sweater)
> 
> turnips!
> now properly made "Armored Turnips" is very good eating, but it 
> depends on
> youngish turnips, nice and tender
> pre cooking them well
> and the right cheese
> 
> and NO ONE uses the same cheese, as far as i can tell!
> 
> so, what cheeses do you use in your armored turnips? and *where* 
> do you get
> your turnips??? i am lucky if i can buy some really nasty tough old
> things...... so where do you get your turnips for feast?
> 
> oh, and what else do you recomend cooking with turnips? i ask 
> partly out of
> period questions (if the turnip crop was good, what would i be 
> making out of
> them??) and partly because they are an Atkins freindly substitute for
> potatoes.....
> Kirsten Houseknecht
> Fabric Dragon
> kirsten at fabricdragon.com
> www.fabricdragon.com
> Philadelphia, PA     USA
> Trims, Amber, Jet, Jewelry, and more...
> 
> I worry about you, wear a reflective sweater...
> 
> 
> 
> ------------------------------
>