[Sca-cooks] Report on Thanksgiving experiments...OP

[Sue Clemenger]

I think it's a great idea! I've got the basics down (flour, drippings, water
or other liquid), and generally don't get lumps, but anything else (like
working with a mirepoix, or fancier alterations) are completely out of my
ken.  I think this sort of info would be really handy for people like me,
who are basically-okay-but-rather-ordinary cooks, rather than chefs.  Some
stuff just wouldn't *occur* to me!
--Maire

----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, November 26, 2005 5:25 AM
Subject: Re: [Sca-cooks] Report on Thanksgiving experiments...OP


> So, do we need to create some sort of a basic primer for the gravy-
> challenged? Is there sufficient group interest? Or is there one
> already in the Florilegium? Or a file open on flour-thickened sauces?
>
> Adamantius