[Sca-cooks] potted meats

Huette von Ahrens ahrenshav at yahoo.com
Fri Nov 24 18:11:21 PST 2006

I like crab cakes also.  Hopefully, they are made without that horrible and highly
allergic to capsicum peppers of any sort?  I don't want to get sick on my honeymoon.
Hroar would be very upset if I were...


--- Susan Fox <selene at earthlink.net> wrote:

> I never turn down bugs!  Yayz!  I will trust your judgement here and 
> just remind you we are cooking for 125 [as of today -- I am really 
> planning for 150].
> If there are pre-made crab cakes that we can just bake and eat, that 
> would make me very happy.  One less thing to make from scratch, give me 
> more of that!  I've hit the "overwhelm" point that I usually do before a 
> big gig.  All I need now is a lot of petting and patting and reassurance 
> and it will all be okay.  Just ignore the screaming.  It will really all 
> get done.
> Selene
> Elaine Koogler wrote:
> > Speaking of which...do you still want crab meat from here for her wedding?
> > If so...what form?  I can get several different grades of crab meat, in
> > addition to crab cakes (best in our area).  Let me know and I'll contact my
> > supplier and see what I can do.
> >
> > Kiri
> >
> > On 11/20/06, Susan Fox <selene at earthlink.net> wrote:
> >   
> >> Exactly so!  Beef fat/tallow is pretty darned waxy and the logical jump
> >> to paraffin was not difficult to make.
> >>
> >> Hmmm.  Maybe I really should do up potted shrimps for Huette'n'Hroar's
> >> wedding, with all the Potters present.  <grin>
> >>
> >> Selene
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My thoughts are whirled like a potter's wheel;   King Henry VI, part I: I, v 

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