Harry Potter was Re: [Sca-cooks] OT OP Nothing in 24 hours

[ysabeau]

I use a variety of onion soup recipes but there are two things 
that I add to mine every time whether the recipe calls for it or 
not: a dash of worcestershire sauce and a bit of finely chopped 
lean beef (not ground beef). I also cook it for at least twice as 
long as the recipe calls for because it seems to blend the flavors 
better. The worcestershire sauce adds just a bit of bite to it. I 
discovered the beef trick from a German restaurant I used to go 
to. The tiny shreds of beef virtually disintegrate into the broth 
making it richer/thicker (but not like gravy) and tastier. 

It has been rainy and cool here the past couple of days and onion 
soup sound delicious. Okay, cool is relative...the temps are in 
the triple digits this week. :)

Ysabeau
Barony of Bryn Gwlad
Ansteorra


---------- Original Message ----------------------------------
From: "Denise Wolff" <scadian at hotmail.com>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Fri, 22 Jul 2005 09:10:19 -0400

>Actually I obtained my copy yesterday and it has been distracting 
me from 
>packing for Southern Region War Camp today. Good thing I took the 
day off 
>today...
>
>Obligatory Food content: The first couple of chapters mentions 
Onion Soup. 
>Anyone have a really GOOD recipe??
>
>I like onion soup. My favorite onion soup was in a little back 
alley coffee 
>shop in Brugge, Belgium.It was out of this world and even 
inexpensive. They 
>served it with a side croissant stuffed with chicken curry and 
pomme frites. 
>I have never had anything like it since... and I order it often 
hoping to 
>find that experience again...
>
>Andrea MacIntyre
>
>
>
>"Cookery is not chemistry. It is an art. It requires instinct and 
taste 
>rather than exact measurements. ~ Marcel Boulestin "
>
>“Non cooks think it's silly to invest two hours' work in two 
minutes' 
>enjoyment; but if cooking is evanescent, well, so is the ballet.”
>Julia Child(1912-2004)
>
>http://homepage.mac.com/rickwolff/andrea/
>SCA-AuthenticCooks-subscribe at yahoogroups.com
>
>
>
>>From: Patrick Levesque <petruvoda at videotron.ca>
>>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>>To: "Cooks within the SCA <sca-cooks at ansteorra.org>" 
>><sca-cooks at ansteorra.org>
>>Subject: Harry Potter was Re: [Sca-cooks] OT OP Nothing in 24 
hours
>>Date: Fri, 22 Jul 2005 08:49:23 -0400
>>
>>Definitely my favorite so far (or perhaps on par with PoA). The 
reason for
>>the unnatural silence may be everyone's anguished expectations 
of volume 7,
>>which is so admirably set up by JK Rowling.
>>
>>I'll stop there before I spoil anybody's fun :-))
>>
>>Petru
>>
>>
>>
>>On 22/07/05 08:27, "ekoogler1 at comcast.net" 
<ekoogler1 at comcast.net> wrote:
>>
>> > Yeah, I thought it had gotten awfully quiet.  Must be that 
folks are 
>>busy
>> > getting ready for Pennsic, maybe??
>> >
>> > In fact, I was a little surprised, given the conversations in 
the past 
>>that
>> > nothing had been said about the new Harry Potter book.  Any 
comments, 
>>anyone?
>> > I know it's not a food topic, but since when has that stopped 
us???
>> >
>> > Kiri
>> >
>> >
>>
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>
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