[Sca-cooks] potted meats

[Elaine Koogler]

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
>
>
> Sue Clemenger wrote:
> > Like wax on top of jams and jellies?
> > --Maire
> >
> > ----- Original Message -----
> > From: "Stefan li Rous" <StefanliRous at austin.rr.com>
> > To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
> > Sent: Monday, November 20, 2006 12:15 AM
> > Subject: [Sca-cooks] potted meats
> >
> >
> >
> >> Anne-Marie mentioned:
> >>   <<< ... and of course, there are the potted meat products, many of
> >> which
> >> preserve by way of large amounts of fat in addition to the spices, etc
> >> 9which may be just a flavoring, granted!) >>>
> >>
> >> The fat isn't what preserves the meat. The fat acts similarly to
> >> canning in that it's purpose is simply to act as a seal to keep out
> >> the bad microbes from the food. Another item could replace the fat.
> >> Fat was just convenient to use.
>
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