[Sca-cooks] Cheese fat?

[Huette von Ahrens]

You can find them very cheaply at your local thrift stores.  Or at least I can.  How many do you
need?

Huette

--- Susan Fox <selene at earthlink.net> wrote:

> 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.
> 
> Selene
> 
> 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....
> > --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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> 


My thoughts are whirled like a potter's wheel;   King Henry VI, part I: I, v 
http://www.twoheartsentwinedpottery.com/


       
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