[Sca-cooks] Steppes 12th Night is completed

[Terry Decker]

>> > The chireseye appealed to those who like sweets and cherries. I found
>> > it a
>> > little more glutinous than I would prefer
> Perhaps. But as you mentioned there wasn't a lot of other bread.

Just because it is a bread product doesn't mean it should have a gluey 
texture.  It wasn't library paste, but it was more than I would have desired 
in a bread pudding.  I'm not saying that I can make it any better, just that 
I would not and did not find it satisfactory.

The creme bastard would certainly have improved the chireseye.

>> I tasted the paste
>> and it tasted right. I didn't want to add any more. (In case anyone
>> wonders, it was about the thickness of warmed creamy peanut butter).
> Mine was more like chunky peanut butter.
>
> Stefan


Warmed creamy peanut butter will pour (the kind I use is salt and peanuts 
and will almost pour at room temperature).  The sage sauce was a paste 
coming from the steam table.  The portioner was spreading it on the chicken 
with a knife and it wanted to stay in a lump.

Bear