[Sca-cooks] Madrigal Dinner (was plea to STOP IT! )

Sue Clemenger mooncat at in-tch.com
Tue Jan 23 18:25:53 PST 2007

Maybe it's just really, really stiff frumenty, Stefan.  I seem to recall
that one could add saffron to a dish, if one so chose.  Dunno why you'd want
to skewer it, though....

----- Original Message -----
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
Sent: Tuesday, January 23, 2007 6:00 PM
Subject: Re: [Sca-cooks] Madrigal Dinner (was plea to STOP IT! )

> > Gunthar
> > (goldin corrn on a skewr???? shudder)
> I guess my question is how do they expect to skewer the wheat (or
> maybe its barley?) kernels with a skewer? Maybe it's a very thin
> metal skewer instead of a wood one? Or perhaps the kernels are coated
> in honey first?
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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