[Sca-cooks] barley meal

[Sandragood at aol.com]

In a message dated 12/15/2006 7:55:06 P.M. Central Standard Time,  
adamantius1 at verizon.net writes:

Take  your time, do it right. If necessary drop the apples into  
lightly  acidulated water to keep them from turning brown while you  
finish  the job. My experience has been that SCAdians (and, frankly,  
most  people) frequently tend to do one or both of two things: the  
first  is to distort the sizes of the cut pieces in their knife work,  
so  what is supposed to be 1/4" dice is really 3/4" dice, and the  
second  is to succumb to a fatigue factor, where the first several  
pieces  are the right size, but as they go along, they slowly get  larger.



I've discovered I prefer to use lemon-lime soda instead of the standard  
lemon juice.  I know it's a modern thing, but I prefer the results.   It protects 
fruit from browning, but the sweetness of the beverage leaves  the fruit fresh 
tasting not tangy from the acidic ingredients (lemon, vinegar,  etc.) 
normally used.
 
Liz