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

[Mike C. Baker / Kihe Blackeagle]

I'm with Maire:  idea great!
AND a lot of "stuff just wouldn't *occur* to me!"

Having seen the basic direction for mirepoix again makes me want to dust off 
a variation I use for my own enjoyment, just won't find any takers in this 
house:  sauerkraut fried until at least half the strands are at least 
lightly browned, adding finely chopped or minced onion, carrot, celery, 
garlic, etc. as available.  Eat as sidedish or as filling for a sandwich; 
vary the oil for differing flavors or according to available ingredients 
(using nut oils, butter, or olive oil all worked well for me).

I've mostly got the basics down for the types of cooking I've attempted in 
the past, but have little current practice (due to current living 
arrangements, I only do a major dish about once a month -- or, when out of 
town on contract, many simple minor dishes-for-one...).

It is still one of my longstanding challenges to be able to make good gravy 
CONSISTENTLY.  As it is, what I turn out is generally edible, but tends 
toward overthick -- yes, I've had gravy that tasted wonderful, but could be 
sliced with a knife to divvy at the table.... (My fiancée still won't let me 
live that one down.)

Adieu, Amra / ttfn - Mike / Pax ... Kihe

Mike C. Baker
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
Opinions? I'm FULL of 'em
alt. e-mail: KiheBard at hotmail.com OR MCBaker216 at cs.com
   Buy my writings!:   http://www.lulu.com/WizardsDen
   http://www.livejournal.com/users/kihebard/

----- Original Message ----- 
From: "Sue Clemenger" <mooncat at in-tch.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, November 26, 2005 8:23 AM
Subject: Re: [Sca-cooks] Report on Thanksgiving experiments...OP


>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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