[Sca-cooks] Cheese fat?

Susan Fox selene at earthlink.net
Thu Aug 16 20:42:13 PDT 2007

Provided one can actually find them.  I've been looking for a set lately 
with no luck at all.  Huh?  I may have to try that underwater basket 
weaving again.  Not a joke, that's how you keep the reeds pliable.  Srsly.


> It occurred to me, after my earlier post, that what might also work are those wicker "plates" meant to be used with picnic/paper plates....
> --Maire
>   ----- Original Message ----- 
>   From: Susan Fox<mailto:selene at earthlink.net> 
>   To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
>   Sent: Thursday, August 16, 2007 9:04 PM
>   Subject: Re: [Sca-cooks] Cheese fat?
>   I'd be inclined to start saving rosemary twigs, from which the leaves 
>   have been stripped for other uses, and weave them into trays.  Bring 
>   some flava to the party!
>   Selene
>   S CLEMENGER wrote:
>   > Or maybe make one's own...baskets aren't difficult.  Hmmm....I wonder if split reed or the round stuff would work better....hmmmm....
>   > --Maire
>   >   ----- Original Message ----- 
>   >   From: Phil Troy / G. Tacitus Adamantius<mailto:adamantius1 at verizon.net<mailto:adamantius1 at verizon.net>> 
>   >   To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org<mailto:sca-cooks at lists.ansteorraorg>> 
>   >   Sent: Thursday, August 16, 2007 5:31 PM
>   >   Subject: Re: [Sca-cooks] Cheese fat?
>   >
>   >
>   >
>   >
>   >   I used a plastic basket specifically designed for draining cheeses,  
>   >   but I've also used those small, cheap plastic baskets restaurant  
>   >   supply stores sell for bread and such; they cost about a buck. Of  
>   >   course, you could also walk on the wild side and try an actual small  
>   >   basket, assuming any non-food-grade aspects will be balanced by  
>   >   gravity (since the whey will be travelling down, for the most part, I  
>   >   doubt too many toxins, if any, will mysteriously travel upward).

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