[Sca-cooks] Stupid cook tricks

[Craig Jones]

I've accidentally made a nice cup of Assam Tea.  Warmed the pot first.
W2 scoops for the drinkers, one for the pot. Added the milk then the tea
(because you have to scold the milk) and then reached over and added 2
teaspoons of 'sugar'...

Or what I thought was sugar... Tea with milk and 2 teaspoons of msg is a
delightful experience...

Drakey - still pissing off his fiancée by storing sugar and maldon sea
salt in the same shaped and coloured brown porcelain without labels... I
don’t know what the problem is, I can tell the difference :)

> -----Original Message-----
> From: sca-cooks-bounces+drakey=webone.com.au at ansteorra.org
[mailto:sca-
> cooks-bounces+drakey=webone.com.au at ansteorra.org] On Behalf Of Elaine
> Koogler
> Sent: Monday, 2 January 2006 1:35 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Stupid cook tricks
> 
> Robin wrote:
> 
> > Elaine Koogler wrote:
> >
> >> Kind of reminds me of the time I picked up a container with powdery
> >> white stuff to thicken a beef stew.  Couldn't figure out why it
> >> wasn't thickening...turns out it was confectioners sugar...I'd
> >> forgotten to label the container!  Aaaaarrrrrrggggghhhh!
> >> Sweet...very sweet...beef stew!
> >>
> >> Kiri
> >
> >
> > Oh, dear.  What did you do?  My first inclination, depending on the
> > other ingredients, would be to add some vinegar and turn it into a
> > sweet-sour dish.  I'm fond of that flavor combination, which shows
up
> > in so many period reciipes, especially in the Middle East and
Southern
> > Europe.
> >
> I don't remember...This was long before I knew any of you guys...and
> hadn't really begun experimenting with stuff.  I just remember how
upset
> we were.  I was unemployed at the time and so messing up a dish like
> this was a very expensive goof up.  But your idea is a good one.
> 
> OK...now that you've come up with a solution for the stew, try this
> one:  we had a young man in our Barony who thought he knew everything
> about cooking feasts.  So we let him cook a course at a feast (again
> some years ago.)  He decided to use a Scotch Broth recipe out of a
> traditional Scottish cookbook I have.  The last phrase in the recipe
> said, "...a cup of barley, salt,  pepper."  This very wise young man
> decided that he needed to add a cup of barley, a cup of salt and a cup
> of pepper.  Now the salt wasn't too bad.  However, the pepper was
really
> awful...making the dish inedible.  The fellow had a problem with
taking
> direction particularly from women, so they asked Phillip (my lord) to
> see what he could do.  They wound up throwing away the liquid and
> starting over using the meat and veggies, which they rinsed off.  It
was
> still very peppery, but a little better.  Any ideas?
> 
> Kiri
> 
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