[Sca-cooks] turnips

[Kirsten Houseknecht]

?????
maybe i am just tired, but i cant make heads or tails of this response...

what verizon ad? i dont own a television......
this is about beets?

where do Rutabegas come in?

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...
----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Kirsten Houseknecht" <kirsten at fabricdragon.com>; "Cooks within the SCA"
<sca-cooks at ansteorra.org>
Sent: Monday, September 27, 2004 6:46 PM
Subject: Re: [Sca-cooks] turnips


> Also sprach Kirsten Houseknecht:
> >ok, enough about beets.... (havent liked them since i spilled beet juice
on
> >a white sweater)
>
> Have you seen the Verizon ad? "Dad... that's censorship!" (I
> sympathize with the Dad, but not in this case.)
>
> >
> >turnips!
> >now properly made "Armored Turnips" is very good eating, but it depends
on
> >youngish turnips, nice and tender
>
> Do we still need, with the preponderance of North American
> English-speakers on this list, to be discussing the difference
> between yellow turnips, which are rutabagas and not turnips per se,
> and actual turnips? I become alarmed when I hear people discussing
> the bitterness of turnips, and have visions of people hopping their
> beer with cabbage... I can only hope the cabbage is blanched, first,
> cut down on the bitterness...
>
> Okay, psycho mode off now... but rutabagas are pretty sharp. Turnips
> (the white ones with the purple shading on their skins) have the
> barest hint of it, and shouldn't need much to ameliorate it.
>
> >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?
>
> Meunster works. If I could afford it on a feast budget I'd choose Gruyere.
>
> <snip>
>
> >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.....
>
> They're good in stews (especially lamb), and are excellent boiled
> with a piece of what people in the British Isles call "bacon", which
> is more like what Americans might call lean salt pork. I could easily
> imagine them being good in a clear, Chinese soup, using turnips
> instead of icicle radish, cooked in clear chicken stock, with a few
> black mushrooms, maybe some shredded Smithfield Ham tossed in as a
> garnish at the end, and maybe a few cilantro leaves.
>
> Adamantius
> -- 
>   "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
> -- Susan Sheybani, assistant to Bush campaign spokesman Terry
> Holt, 07/29/04
>