[Sca-cooks] Cold weather foods

Ian Kusz sprucebranch at gmail.com
Wed Jan 17 09:21:59 PST 2007

could you help me on marinades?  How long do you marinate, and why does it
come out rubbery and tasteless when I do it?

On 1/17/07, Georgia Foster <jo_foster81 at hotmail.com> wrote:
> Otherhill has been more or less below zero all week.  We got snow ... not
> ice, but the ambient has been hovering zero during the day and as chill a
> -19 at night, without  factoring windchill.  If you include the wind, it
> FEELS like -35 or -40.
> Cooking has included Pork Roast.  The Pork Roast leavings became Green
> Chili.  The leavings of the Green Chilli were poured over omelet of ham
> and
> cheese.
> Tonight's menu is a test-drive of the Antelope roast that I will be
> serving
> at Candlemas.  Marinade is doing it-s thing right now even.  Marsala wine,
> shaved ginger, orange peel, and veggie bullion, and a dash or three of
> liquid smoke, heated until they mix well, and poured over the meat in the
> crockpot crock.  When I shift off, I will drop the crock into the pot,
> turn
> it on high and roast the result.  Serving alongside, green peas, onions
> and
> boiled baby red potatoes in herb-butter sauce.  Note to the savvy, the
> green
> peas and onions will be served without the baby red potatoes at Candlemas.
> Cheers
> Malkin
> Otherhill
> Jo (Georgia L.) Foster
> jo_foster81 at hotmail.com
> Never knock on death's door........ Ring the doorbell and run. He hates
> that.
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