[Sca-cooks] period crab recipes

Craig Jones drakey at internode.on.net
Sun Jun 18 02:54:59 PDT 2006


And what was I supposed to send you again???

Forgetful Drakey.

> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-
> bounces at lists.ansteorra.org] On Behalf Of Susan Fox
> Sent: Sunday, 18 June 2006 1:19 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] period crab recipes
> 
> Plead, plead, whine?  I'll remember to send you the cacao nibs, now that
> I've found your address again.
> 
> Selene, a crabby person
> 
> 
> 
> On 6/17/06 7:32 PM, "Craig Jones" <drakey at internode.on.net> wrote:
> 
> > Only if you beg ;)
> >
> > D.
> >
> >> -----Original Message-----
> >> From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-
> >> bounces at lists.ansteorra.org] On Behalf Of Sue Clemenger
> >> Sent: Sunday, 18 June 2006 10:42 AM
> >> To: Cooks within the SCA
> >> Subject: Re: [Sca-cooks] period crab recipes
> >>
> >> spoon tease.....
> >> --Maire, going off to enjoy the early summer evening on her front porch
> >> ;o)
> >>
> >> ----- Original Message -----
> >> From: "Craig Jones" <drakey at internode.on.net>
> >> To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>; "'SCA-
> Cooks
> >> maillist SCA-Cooks'" <SCA-Cooks at Ansteorra.org>
> >> Sent: Saturday, June 17, 2006 6:50 PM
> >> Subject: Re: [Sca-cooks] period crab recipes
> >>
> >>
> >>>>
> >>>> Most of these appear to be either boiled crab, which probably
> >>>> wouldn't work with canned crabmeat or they are a mix of crab and
> >>>> salmon. See the commentary from Adamantius and one of the recipes
> >>>> below from this file. Adding the salmon though would have the
> >>>> advantage of stretching the crab to let the dish serve more.
> >>>>
> >>>> Stefan
> >>>
> >>> Honey Stuffed Crabs (Ni Tsan's Cloud Forest Hall Rules for Eating and
> >>> Drinking) is an option... It comes out like a crab meat firm pate with
> a
> >>> lovely tart dressing... I've done it with kilo blocks of frozen crab
> >> meat
> >>> from the asian grocery store (at about A$17 a kilo) and added to small
> >>> butter pots and steamed... Then you serve with the Rice vinegar and
> >>> Tangerine peel dressing... Works great.
> >>>
> >>> Drakey.
> 
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