[Sca-cooks] Fw: <SCA-Caid> Potrero War/Seige cooking

[Bj Jane Tremaine]

Ya, well they tried frying and or baking.  Not one presoaked in milk or 
water.  That was the only part of the judging that was icky.  The rest was 
really wonderful.
Jana
----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, July 04, 2005 8:34 AM
Subject: Re: [Sca-cooks] Fw: <SCA-Caid> Potrero War/Seige cooking


>
> On Jul 4, 2005, at 11:24 AM, Bj Jane Tremaine wrote:
>
>> Ya and it was pretty nasty too.  Not one cook seem to know what to  do 
>> with it.  Our local supplier of salted cod quit caring it for  some 
>> reason. O-well no more pickled cod.
>>
>> Jana
>
> Salted mackerel can be semi-reconstituted and pickled with onion and 
> lemon slices (it responds pretty well to acids, since it's an oily  fish), 
> put in a pie with things like dried fruit (I believe there are  17th and 
> 18th-century recipes for that), maybe baked in a sauce made  from fruit. 
> Gooseberries are a fairly common accompaniment, I believe.
>
> Adamantius
>
>
>
>
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
> brioche!" / "If there's no bread to be had, one has to say, let them  eat 
> cake!"
>     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau, 
> "Confessions", 1782
>
> "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
>
>
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