[Sca-cooks] After-action dinner report

[Phil Troy / G. Tacitus Adamantius]

On May 31, 2006, at 6:01 PM, Laura C. Minnick wrote:

> I used a chicken rather than a capon in the first recipe, and  
> discovered
> while cooking that I didn't have dates in the food box. The rest  
> was pretty
> well according to Hoyle. And it was gobsmacking delicious. Smelled  
> good
> too. Did discover Monday evening after I got home that it does not  
> reheat
> well. Tasted like soap. :-p But it tasted great when first made,  
> and was
> really pretty easy, just boiling, and required one pot and a  
> serving tray.

You might be able to make it ahead without the citrus peel (is rind  
involved???) -- use the juice only, and then add the peel, grated,  
shredded or whatever, before reheating as much of it as you want...  
I'd bet that's the source of your soap flavor.

> The tart of greens was also fairly easy. I bought the new rolled-up
> piecrusts at the grocery, and that made assembly in camp much easier.
> Greens (spinach and mustard greens were what looked good at the  
> grocery the
> day I was there), cheese (I cheated and used a sack of pre-grated  
> 'Italian'
> cheeses from the grocery), and eggs. I assembled it like a quiche,  
> with
> some chopped sage, oregano, rosemary, and a bit of lemon balm, and  
> some
> powder forte. I did have a question about the instructions though.  
> There is
> a line that says: "then grate two kinds of cheese, that is one mild  
> and one
> medium, and then put eggs with it, yolk and white, and grate them  
> in with
> the cheese". I was a bit perplexed at the 'grating' of the eggs. I  
> put the
> eggs in raw and mixed them, but I can see how it might be read as  
> grating
> in boiled eggs. But that sort of doesn't make sense, so grate  
> boiled eggs
> into a pie. Does anyone have ideas?

Lots of egg recipes call for them to be strained to remove any of  
several forms of funkiness: bits of shell, guano, embryos, whatever.  
It's possible that either you just put them in a bowl and grate the  
cheese on top of it, mixing periodically and well, or maybe the eggs  
get passed through the grater as a rudimentary straining process. The  
end result is for the products to be well-mixed, and using only the  
one bowl. Whether the eggs are to be cooked, I don't know, but I  
suspect not.

<snip>

> Losyns were very yummy, and I found that they went together very  
> quickly
> with my sweetie laying down the noodles and me putting the cheese and
> spices in. And sitting around the table we decided that Losyns were
> medieval crack. Couldn't stop nibbling on them, even after we were  
> full!

For medieval pasta dishes, I'm a hares in papdele man myself, but any  
portobello in a storm...

>
> The salad was a sack of baby greens and some chopped herbs added. A  
> bit of
> oil and vinegar and it was just right.
>
> The Tarte of Stawberries is alarmingly pink- 'Barbie' pink- when  
> uncooked,
> and only a little less so when baked, but is absolutely delicious. And
> yummy for breakfast, what little was left.

Wasn't there something about Crown Tourney Barbie with court and  
wench garb a few years back? That must be what she eats...

Adamantius



"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04