[Sca-cooks] Smoked Meats in general
johnna at sitka.engin.umich.edu
Mon Oct 9 18:48:42 PDT 2006
Wilson is just the first paper in the book. Whey may be
covered later. I just copied the section headings. Also see
Food and Drink in Britain. Which sources mention it?
Parched as in grains.
King's Taste Productions wrote:
> Interesting, I am not familiar with "parching".
> I notice that pickling meats in whey is not mentioned, and I have read
> about that process several times recently. As a matter of fact, I have
> about a gallon of whey in stock right now since I just made some fresh
> cheese, and was considering what to do with it.
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