[Sca-cooks] Favorite insides for hand held pies

[Sue Clemenger]

ahh....being busy with helping the Great One do all that marvelous cooking,
you must have missed the in-between stuff.
Master A and all of you guys (in the strictest, gender-neutral sense) are
some *seriously* fantastic cooks, from the discussions.  You put my basic
cooking so far into the shadows that I think I'll stick with washing dishes.
;o)
--Maire

----- Original Message -----
From: "marilyn traber 011221" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, May 16, 2006 11:50 AM
Subject: Re: [Sca-cooks] Favorite insides for hand held pies


>
> > Uh, Phlip, I was referring to the specific tourtiere ideas that
> > Petru was giving me (a part of my response, but you didn't include
> > it in your response to me). And I bet you were busy! The feast
> > sounds absolutely amazing.  Feel free to move to Montana and
> > barbeque for us any time! ;o) --Maire
> >
>
> OK, the thread started with you asking for suggestions for different
innards
> for different hand-held pies, I thought, and at the time, I was a little
busy.
>
> As far as the feast, you're right, it was great, from the bits and pieces
I
> got from the leftovers. Adamantius does a wonderful job- I'm just honored
my
> skills can assist him ;-) I'm a good cook, but in my opinion, he's a Great
> one, and it's very much a privilege to be able to learn from him ;-)
>
> And, as I said, this feast was very mellow compared to the last two, in
which
> the poor guy seemed to spend most of his time staving off imminent
disasters,
> none of which were his making (although the last one, the 12th Night, was
> nowhere near as, um, exciting as the Crown tourney, for which he earned
{many
> times over, I think} his Burdened Tyger).
>
> Phlip
>
>
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