[Sca-cooks] Cheese fat?
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.
S CLEMENGER wrote:
> 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....
> ----- 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!
> 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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