[Sca-cooks] Meat Pies (partially cooked)

[Vladimir Armbruster]

I am primarily thinking of cooking them strictly for my encampment (which,
as this past weekend, included me and 7 people I had never met before that
event, and had no idea I'd be meeting at that event :) )

*chuckles*  I guess what I was thinking when I said 'partially cooked' was
actually 'Insides done, outside almost so'.  Basically so they could be
popped in a pan and 'fry finished'.

Does anyone know where one can get a functional non-period camping oven?
(I'll worry about period later. :) )
I'd much rather reheat these as 'baked' than 'fried'.\

----- Original Message ----- 
From: "Samrah" <auntie_samrah at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, June 21, 2005 12:18 AM
Subject: Re: [Sca-cooks] Meat Pies (partially cooked)


> In your original post you mentioned travelling with them partially cooked.
Perhaps you could just cook the filling, and deal with the pasta and baking
when you got whereever you were going to be?  Some fillings can even be
frozen pretty far in advance.  Do remember that it may take awhile for
frozen food popped into an icechest to thaw.   It would depend on whether
you had any type of oven available, and how many pies you were dealing with.
>
> Samrah
>
>
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