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

[Elaine Koogler]

Sue Clemenger wrote:

>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
>>    
>>
>
>
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>  
>
What she said!!

Kiri