[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.
> 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
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
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