[Sca-cooks] potted meats
kiridono at gmail.com
Sat Nov 25 05:01:13 PST 2006
Well, unfortunately, due to the cost, we won't be doing crab cakes.
However, I am shipping 15 lbs. of crab meat from a local store on
Thursday...we're going to make Crab Rounds, a lovely little recipe from one
of my favorite cookbooks, "Virginia Hospitality." Hope that's ok...and we
KNOW that there are now capiscum peppers in that!
On 11/24/06, Huette von Ahrens <ahrenshav at yahoo.com> wrote:
> 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
> 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
> > > If so...what form? I can get several different grades of crab meat,
> > > 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
> > >> to paraffin was not difficult to make.
> > >>
> > >> Hmmm. Maybe I really should do up potted shrimps for
> > >> 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,
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