[Sca-cooks] Favorite Healthy period dishes, recent study on vitamin absorption
Johnna Holloway
johnna at sitka.engin.umich.edu
Mon Aug 14 14:47:02 PDT 2006
Am I the only one thinking pasties here?
http://www.kenanderson.net/pasties/michigan.html
Johnnae
Phil Troy / G. Tacitus Adamantius wrote:
> The one thing that immediately comes to mind is that by mixing the
> beef with the fat and sealing it in a container, what you're probably
> going for is a consistency similar to sausage meat -- moist, but
> probably not so fatty that it's leaking grease all over the place,
> and the fat is a hard type that holds up well to cooking without
> turning into rendered grease and stringy shreds, which is probably
> why it calls for suet and marrow. snipped
> Adamantius
More information about the Sca-cooks
mailing list